Ask a Chef: All things cherry

Ask a Chef: All things cherry


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Every week one of the chefs from Harmons Grocery Stores will be answering your toughest culinary questions. No question is too big or too small and each week we'll award a pair of Harmons cooking school passes to one lucky viewer whose question is selected. Email your questions to askachef@harmonsgrocery.com.

This week's question comes from Lexi:

I love cherry season in Utah, but I'm looking for some fresh ideas. Do you have any cherry recipes that you can share?


What culinary questions do you have? Let us know! Email our Harmons chefs at askachef@harmonsgrocery.com
Ask a Chef: All things cherry

At Harmons, we love quality produce. That's why we partner with amazing local farmers to bring fresh, delicious fruits and veggies to our customers. The best thing about our delicious cherries is that they are extremely versatile. You can use them in sweet and savory dishes alike, and they make a great addition to many different types of cuisine.

One of my favorite ways to use cherries is in a fresh salsa or Pico de Gallo. Try this cherry salsa recipe to create a yummy topping for fish tacos, chicken, salads and more:

Fresh Fruit Pico de Gallo

Ingredients

  1. 3-4 tomatoes, diced
  2. 1 small white onion, diced
  3. 1 jalapeno, seeds removed & minced
  4. 1 bunch cilantro, leaves, minced
  5. 1-2 garlic cloves, minced
  6. 1 cup cherries
  7. You can also mix in blackberries, peaches, mango, and or strawberries
  8. 2 limes juice and zest
  9. 1/2 orange juice and zest
  10. 1 tablespoon cumin
  11. 2 teaspoons coriander
  12. 2 teaspoons sweet paprika Directions

1. In medium size mixing bowl combine all ingredients together.
2. Season with salt and pepper.
3. Refrigerate and allow flavors to meld for at least 30 minutes before serving.

Cherries are also packed full of antioxidants and vitamins and are a natural fit in healthy recipes. They also make great fuel for your workout. Before you hit the trails this summer, try this recipe to make your own homemade cherry granola bars:

Ask a Chef: All things cherry

Cherry & Pistachio Granola Bars

Ingredients

  1. 1 cup packed dates, pitted
  2. 1/2 cup cherries (fresh or dried)
  3. 1/2 cup brown rice syrup (can also use honey or agave nectar)
  4. 1/2 cup creamy almond butter
  5. 1 cup pistachios, loosely chopped
  6. 2 cups rolled oats Directions

1. Pulse dates and cherries in a food processor until small bits remain, about 1 minute.
2. Place oats, pistachios and dates in a bowl - set aside.
3. Warm brown rice syrup and almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
4. Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily (A loaf pan might work, but will yield thicker bars.)
5. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge until hardened.
6. Remove bars from pan and cut into 2x4 bars.
7. Store in an airtight container for up to 5 days

You can't have cherries without dessert. Cherry pie is a delicious classic, but if you want to mix things up a bit try my recipe for Cherry Cannoli:

Ask a Chef: All things cherry

Cherry Cannoli

Cannoli Shell Ingredients

  1. 2 ready to roll pie crusts
  2. 1 bag white chocolate disks, melted Directions

1. Heat deep-fryer to 375 degrees (you may also use a large sauce pan filled 2/3 of the way with oil).
2. Unroll pie crust and cut 4-8" rounds. The smaller the round the smaller the cannoli.
3. Wrap each round of dough around a cannoli form (found in the baking section).
4. Seal cannoli edges with egg white.
5. Carefully place into deep fryer or sauce pan, careful to not overload, fry until golden, about 1 minute.
6. Carefully transfer to paper towels, and cool 5 minutes.
7. Carefully slide out forms then allow shells to cool completely.
8. Using a pastry brush, coat the inside and edges with melted white chocolate.
9. Dip ends of cannoli shells in melted chocolate.
10. Let set 15 minutes on parchment paper, then store in air-tight container until ready to fill (filling recipe below).

Cherry Mascarpone Ricotta Ingredients

  1. 2 cups fresh cherries, pitted
  2. 1 cup mascarpone cheese
  3. 1 cup ricotta, strained for several hours in cheese cloth
  4. 1/4 cup simple syrup
  5. Pinch of salt Directions

1. Smash cherries with fork until juices start to release.
2. Add simple syrup and stir until well combined.
3. Fold together mascarpone and ricotta, then add cherries to mixture.
4. Allow filling to set in refrigerator for at least three hours prior to use.

Cherry Drizzle

Ingredients

  1. 1 cup cherries, pitted
  2. 1/2 cup sugar
  3. Squeeze lemon juice Directions

1. Combine ingredients in saucepan and cook for 20 minutes, or until cherries are soft.
2. Puree in blender or immersion blender.
3. Strain and place in squirt bottle.

When ready to serve, pipe Cherry Mascarpone Ricotta Cream into Cannoli. Drizzle with cherry sauce and enjoy!

If you are looking for even more fun ideas for all things cherry, check out Chef Johnny McAdams' segment on Studio 5. You can also visit your local Harmons today to pick up all of your Pioneer Day essentials. With great specials in store, we hope you'll visit us to find everything you need to make your celebration complete.

Check out our other Ask a Chef articles for great tips and recipes to make your summer celebration a success.

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Chef Kimberly Larsen for Harmons

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