The season of Rainier cherries -- La saison des cerises Rainier
After one single bite into the plump fruit, I fell in love.
I had not seen Rainier cherries before I moved to the US. Where I am from in France, we grow des cerises noires (black cherries) and des cerises aigres (sour cherries) , delicious and juicy, especially those I am able to pick and eat right from the cherry trees. But Rainier cherries have a je-ne-sais-quoi that takes any variety of cherries a step up. They are sweeter and with their yellow orange hue, seem to be smiling and beaming like the sunshine at sunset.
So instead, I indulged in Rainier cherries and all the other pretty fruits rouges (red berries) that summer offers here too, and that I am such a fan of. And then fairly quickly, I forgot that I was jealous of my parents' cerisiers (cherry trees) and cherries and red currants. I could have a taste too and c'est mieux que rien ! (It's better than nothing!)
I'm sure you know that Rainier cherries come from Washington State, and are a cross between the Bing and Van varieties. Since these jewels have appeared in my local store, I never seem to have enough of them. In fact, every time I buy a bag, I have a plan to cook something cute and scrumptious with them, but they rarely seem to make it into a dish.
But on some days, these summer fruit really inspire me to prepare a more elaborate dessert or a salad.
Like these two recipes.
My first idea was to bake a fruit crumble. P. and I really love crumbles! Do you too?
A crumble is one of many comforting everyday desserts so easy to make, one that always seems to welcome any seasonal fruit wonderfully. It does not matter whether the fruit isn't the prettiest; it's always going to be tasty in a crumble. In this recipe for example, I combined Rainier cherries and red and white currants and I tossed them in cane sugar and lime juice. Then, I topped the fruit with a mixture made with almond meal, quinoa flour, butter, brown sugar and a generous amount of nuts. With the sweetness of the cherries balancing the tarter taste of the currants, the dessert bursted with flavor. I think that like P. and I, you'll fall in love with it!
Then on that same day, as I was about to prepare my lunch, I thought about adding Rainier cherries in a crunchy fennel and radish salad. I completed the dish with my favorite soft goat cheese and freshly chopped chives picked in the garden. It was delicious and refreshing, so much so that I made more to accompany our dinner the next day. A recipe that is a real keeper.
And when I was done with my bag of cherries and boxes of currants, I walked to the store to buy more.
I am sure that you've already noticed that I am just addicted. It shows and I cannot help it.
Be aware, it's contagious.
Rainier cherry and red currant almond crumble
- 1 lb + 2 oz Rainier cherries, pitted and halved
- 7 oz red currants
- 2 teaspoons cornstarch
- Zest of 1 lime
- 2 tablespoons lime juice
- 2 tablespoons blond cane sugar
- 1/2 cup quinoa flour (65 g)
- 1/2 cup almond meal (60 g)
- 1/2 cup brown Muscovado dark sugar
- 3 tablespoons walnuts, chopped coarsely
- 2 tablespoons slivered almonds, chopped coarsely
- 7 tablespoons butter, room temperature but not soft
- Confectioner's sugar, to serve
- In the bowl of a stand mixer, combine the flours, almond meal, sugar and nuts. Add the sugar and then the butter. Pulse to obtain coarse crumbles.
- In a bowl, combine the fruit ingredients; set aside. Butter 4 ramekins and coat with sugar.
- Preheat the oven at 400 F.
- Divide the fruit between the ramekins and top with the crumble. Bake for 30 to 35 minutes, or until the fruit is bubbly and the top is golden brown in color. Let cool for 10 to 15 minutes before serving. Dust with confectioner's sugar.
Fennel and radish salad with Rainier cherries and goat cheese
- 1 fennel bulb, finely sliced (use a mandoline)
- 4 pink radishes, finely sliced (use a mandoline)
- 2 oz fresh soft goat cheese, crumbled
- 1 tablespoon chopped chives
- 12 Rainier cherries, pitted and halved
- Olive oil
- Lime juice
- 2 tablespoons pine nuts
- Salt and pepper
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