Stone fruit season may just be my favorite time of year. I'm just a cherry addict, what can I say? My fingertips and lips are generally stained a burgundy color for about 4 weeks straight! Sadly, most people think that cherries are only useful in desserts. So, while there are 2 desserts below, there are also 2 savory dishes as well. The inherent tartness in cherries prevents them from being cloying, so it won't taste like you are eating dessert.

I know that pitting cherries can be a... pain. Or maybe you want to use these recipes year round! Frozen cherries will work in a pinch, though the fresh will taste slightly better. I hope you enjoy!

Black Forest Pots de Creme

Serves 4

Ingredients:

For the custard:

1 cup heavy whipping cream

1/2 teaspoon espresso powder

3 ounces bittersweet or semisweet chocolate, chopped (not chips) (I like Guittard)

3 large egg yolks (here's a quick video on separating eggs)

1 tablespoon granulated sugar

A pinch of Kosher salt

For the cherry compote:

1/4 cup brandy or cognac

1 cup pitted and halved cherries

2 tablespoons sugar

For the whipped cream:

1 cup heavy whipping cream

1 tablespoon powdered sugar

1/2 teaspoon vanilla extract or paste

Procedure:

Preheat oven to 325 degrees F.

Prepare the custard:

To a saucepan, add cream, milk, and espresso powder. Bring to a simmer and pour over chocolate. Let sit for 30-60 seconds, then whisk until smooth.

While cream mixture is coming to a simmer, whisk together egg yolks, sugar, and salt until starting to turn pale. Once chocolate mixture is smooth, pour in a slow, steady stream into the egg yolks while whisking constantly. Strain mixture through a fine mesh strainer set over a measuring cup with a pour spout.

Divide mixture evenly among 4, 6-ounce ramekins (it will only come about halfway up). Place ramekins in a 9” x 13” baking pan or a roasting pan. Open oven door and place pan on the center rack. Using very hot water (from the tap is fine), fill the pan until the water comes halfway up the custard. Close oven door and reduce temperature to 300 degrees F. Bake custard until it is just set around the edges and a little wobbly in the center (it should jiggle like gelatin), about 25 to 30 minutes. Remove from oven and cool at room temperature until ramekins have reached room temp. Chill in the refrigerator completely for at least 2 hours or for up to 2 days.

Prepare the compote:

Place all ingredients in a small saucepan set over medium heat. Cook until mixture is thickened and cherries are softened, approximately 15-20 minutes. Let come to room temperature, then chill until ready for use, up to 5 days.

Prepare the whipped cream:

To the bowl of a stand mixer fitted with a wire whip, add cream, sugar, and vanilla. Mix on high speed until medium stiff peaks form.

Assemble and serve:

Divide compote evenly among ramekins on top of custard. Top with a dollop of whipped cream. Serve.

Cherry Barbecue Sauce

Makes a scant 2 cups

Ingredients:

1 Tablespoon neutral oil (such as canola, vegetable, or avocado)

3/4 cup diced onion

2 cloves garlic, thinly sliced

1/2 cup bourbon

1 cup pitted cherries

3/4 cup ketchup

1 teaspoon honey mustard (I prefer Maille)

1 tablespoon cider vinegar

1 teaspoon Worcestershire sauce

1/4 teaspoon freshly ground black pepper

1/2 teaspoon Kosher salt

1 tablespoon molasses

Procedure:

Heat a medium saucepan over medium heat. Add oil. When oil is hot, add onion and cook, stirring occasionally, until softened and starting to slightly brown, 3-4 minutes. Add garlic and cook until very fragrant and starting to soften, 1-2 more minutes.

Remove pan from heat and add bourbon. Return to medium heat and cook until bourbon is reduced by half. Add all remaining ingredients. Reduce heat to low and cook until slightly thickened, 15-20 minutes. Place mixture in a blender and blend until smooth. Adjust seasoning with salt and pepper if necessary.

Use immediately or allow to cool before placing in refrigerator. Sauce will last 7 days in an airtight container in the fridge.

Barley Salad with Pickled Cherries and Goat Cheese

Serves 4

Ingredients:

4 2/3 cups water, divided

1/2 cup plus 2 tablespoons balsamic vinegar (I prefer Maille)

1/4 cup sugar

1 tablespoon Kosher salt, plus additional as needed

2 cups pitted and quartered cherries

1 cup barley

2 teaspoons fresh thyme leaves (or 1 teaspoon dried)

2 teaspoons honey mustard (I prefer Maille)

2 tablespoons minced shallot

3/4 cup Extra Virgin Olive Oil

2 tablespoons chives (learn a trick for chives here)

1/4 cup minced fresh Italian parsley

1 cup crumbled goat cheese

Freshly ground black pepper, to taste

Procedure:

Place 2 cups water, balsamic, sugar, and salt in a medium saucepan set over medium high heat. Bring mixture to a simmer, remove from heat, and pour over cherries. Set aside for a minimum of 30 minutes, up to 24 hours.

Place barley and remaining water in a medium saucepan and season with salt. Place on a medium heat and bring to a boil. Reduce to a simmer, place a lid on the pan and cook 10-12 minutes, or until barley is cooked to desired doneness. Drain and set aside.

Place 1/4 cup of the pickled cherries and 1/4 cup of the pickling liquid in a blender. Add thyme, shallot, and mustard. Puree until smooth. While blender is running, slowly add olive oil. Season dressing with salt and pepper.

In a medium bowl, add cooked barley, chives, parsley, and goat cheese. Drain remaining pickled cherries, reserving pickling liquid for another use, and add to bowl. Mix gently. Add dressing and mix well. Serve warm or room temperature.

Cherry and Nectarine Crumble

Serves 4-6

Ingredients:

For the filling:

1 1/2 cups diced nectarines

3 cups pitted cherries

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 tablespoon Amaretto (or 1/4 teaspoon almond extract)

Pinch of Kosher salt

For the topping:

1/2 cup sliced almonds

1/3 cup all-purpose flour

1/3 cup rolled oats

1/3 cup light brown sugar

1/4 cup chilled unsalted butter, cut into small pieces

1 tablespoon Amaretto (or 1/4 teaspoon almond extract)

Procedure:

Preheat oven to 350 degrees F. Grease a 9” x 13” dish or a 9” pie plate and set aside.

Make filling:

Mix together all filling ingredients in a medium bowl. Set aside for 15-20 minutes, stirring occasionally.

Make topping:

Mix together almonds, flour, oats, and brown sugar. Rub in butter with your fingers until mixture is crumbly. Drizzle Amaretto over and mix.

Assemble and bake:

Pour filling mixture in to prepared pan. Sprinkle topping evenly over filling.

Place pan in oven. Cook until filling is bubbling throughout and topping is golden brown, 25-30 minutes. Remove from oven and allow to cool on a cooling rack for 15 minutes. Serve warm with a scoop of vanilla ice cream or at room temperature. This dish can be covered tightly with plastic wrap and store at room temperature for up to 3 days. 

Tools and Equipment

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