Cherries are making their appearance in the Farmers Markets this week and who doesn’t love that? If you want to take full advantage of the very short cherry season and preserve some for use throughout the year, see Jordan Champagne’s recipe and instructions in Issue 4 of Edible Monterey Bay click here. She is also teaching a workshop in making cherry jam at Happy Girl Kitchen in Pacific Grove on Tuesday, June 4. If you want to really indulge, try this recipe for flaming, boozy Cherries Jubilee from Deborah Olson of C.J. Olson Cherries in Sunnyvale, one of Santa Clara Valley’s last remaining orchards. To read about Olson’s in our sister publication Edible Silicon Valley click here.
Ingredients:
2 tablespoons unsalted butter
2 cups Bing cherries, pitted and halved
Sugar to taste
2 ounces kirsch
1 ounce Grand Marnier
1 ounce cognac
4 large scoops rich vanilla ice cream, frozen hard
Melt butter in a skillet and add cherries. Cook gently until cherries begin to soften. Sprinkle with sugar and stir. Add kirsch and Grand Marnier to pan. Continue to cook gently until rich, dark syrup begins to form. Add cognac, increase heat to warm the mixture, then light carefully and pour over ice cream. Serves 4.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
