Cherry clafoutis makes a wonderful Memorial Day dessert and is one of the best ways to celebrate our short season of cherries. This is a simplified version of the classic French dessert — we prefer to pit our cherries, rather than leaving them whole. It is best served warm, ideally fresh out of the oven....Read More

This salad works well as a topping or side for pork chops, grilled or roasted chicken, or a side dish with meat. If you want to make it more of a stand alone salad, add greens like escarole, watercress, frisée, shreds of Little Gem lettuce or the inner leaves of a butter lettuce or microgreens...Read More

INGREDIENTS: 3/4 cup cherry preserves 3 tablespoons balsamic vinegar ½ teaspoon allspice ½ teaspoon cinnamon 1 tablespoon canola oil 2/3 cup finely chopped onion 2 cups pitted fresh Bing cherries 1 teaspoon finely chopped fresh rosemary ¼ teaspoon cayenne pepper pinch of salt 4 bone-in pork loin chops METHOD: Preheat the barbecue grill to medium/high...Read More

Even though this vinegar will have a lovely cherry flavor after infusing for a week, allowing the cherries to steep in the vinegar a few more weeks will result in a much deeper, robust flavor. It’s definitely worth the wait! INGREDIENTS: 2 cups cherries, washed, pitted, and coarsely chopped 2 cups good quality, dark balsamic...Read More

This versatile dressing is featured with the Arugula Cherry Salad, but it works very nicely with roast chicken or duck, charred hanging tender steak, pork chops or roasts, or grilled salmon or swordfish. The cherry syrup used in the vinaigrette is a tart or sour cherry syrup produced in Eastern Europe and is used for...Read More