Five Happy Things

It's Cherry Season!

Spread a little joy today! Pass this along to someone who’d love it. 🥰

Last weekend we went out to the Hood River valley to check out the Fruit Loop - a route through a bunch of gorgeous orchards with Mt. Hood in the background.

That’s me!

We’re at peak cherry season right now and my goal was to come home with a kajillion cherries - both sweet and tart.

Mission accomplished!

Jo helped me clean and pit all the cherries as soon as we got home, and we now have 15 gallons just waiting to be made into cherry everything.

Here are five of my favorite cherry recipes. . .

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1. Cherry Pie from the label on the can 🙂 - tart cherries make the best pies, but it’s really hard to find them unless you live near an orchard. These are my favorite canned cherries for making pie. If you really, really want to make a pie with sweet cherries, I suggest adding a big handful of cranberries to them. That will help balance the flavors so it’s not too sweet. And here’s my favorite pie crust recipe.

2. Any Kind of Fruit Galette from Smitten Kitchen - If you want something that’s almost a pie, but less fussy - try a galette! I use the same pie crust recipe I linked to above. I usually use sweet cherries for this and add a big handful of yummy, tart cranberries. It works just like adding rhubarb to a strawberry pie or crisp. Actually - rhubarb would also make a great addition if you don’t have cranberries. I’m going to have to try that this weekend!

3. Cherry Almond Dutch Baby - A Dutch baby is a giant puffy pancake you can make with any kind of fruit. Here’s my “recipe” for when I make it with cherries. You’re going to move your pan from the stovetop to the oven, so use an oven-proof skillet. Preheat your oven to 425. Melt half a stick of butter in your pan, then add 2 cups of pitted sweet cherries. Frozen is fine. Cook them until they warm up, then add a pinch of salt and a heaping spoonful of brown sugar to help them caramelize a bit. Let them cook until the sauce thickens. Meanwhile, combine 3 eggs, 2 tablespoons sugar, a pinch of salt, 1/2 cup flour, 1/4 cup almond flour, 3/4 cup milk, and 1/2 teaspoon almond extract. When the cherry juice looks thick and syrupy, pour the batter over the cherries (don’t stir!) and pop the skillet into the hot oven. Bake 15-20 minutes. It should puff up and brown. Cut it into four wedges. Squeeze some lemon juice over them, and sprinkle with powdered sugar and toasted almonds. Eat it up!

4. Cherry Salad - This one’s another “recipe.” I just love adding fruit to salads. 🙂 Make a basic salad with arugula and chopped cucumbers for crunch. Dress it with aged balsamic vinegar and salt and pepper. Top with a bunch of pitted sweet cherries, toasted almonds, and crumbled feta. (This feels sort of similar to this new recipe from Smitten Kitchen. I’ll have to try it soon.)

5. Who am I kidding? The last recipe isn’t even a “recipe.” Just sit down and eat a bowl full of cherries! The season is short - eat them every day! If you want to make it more like a complete meal, add some sliced aged gouda (protein!) on the side - the kind with those yummy little flavor crystals. Want whole grains too? I like Cracked Pepper and Olive Oil Triscuits.

If you have a favorite cherry recipe, please share a link in the comments so everyone can give it a try!

You can find past newsletters with recipes here.

Enjoy!

Best,
Wendi
❤️

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