May 28, 2009 12:36 pm US/Pacific
Tony Tantillo: Burlat Cherries
Today's tip of the week is BURLAT CHERRIES…California cherries making their way into the market; the first crop is in.
Now these are the Burlat variety, not the Bing variety. The Bing variety will be around in two to three weeks, but these cherries for the first crop, are still a cherry. Not as sweet as a Bing, but pretty close. A cherry this time of year is a wonderful thing; it's the true taste of summer that's comin' up.
When you buy your cherries, if they're sold in containers, look at them very carefully all the way around. You want to make sure they're nice and red, that is so important, with nice green stems. Green stems and a red cherry mean a sweet cherry.
When you bring cherries home store them in the refrigerator, but never wash them before you store them, but always wash them before you enjoy them.
If you do buy them in containers like this, and they're getting very popular in markets sold this way because they can control sample portions. People like to sample cherries, and they can also control portions all in general.
When you do bring them home, when you put them in the refrigerator, open up the top so they can breathe.
Beautiful cherries in the markets from California, loaded with nutritional value with the taste of summer coming up.
Cherry Clafouti
This is an old-fashioned French custard or pudding.
Serves 8
2½ cups sweet cherries (about 1 pound) pitted and halved
½ cup sifted all-purpose flour
1 cup milk
3 tablespoons kirsch
¾ teaspoon almond extract
4 large eggs
Butter-flavored cooking spray
½ cup sugar
Powdered sugar
1. Toss cherries in kirsch and marinate 30 minutes or more. Drain and reserve 1 tablespoon liquid. Preheat oven to 400°F.
2. Meanwhile, combine eggs and sugar in a mixing bowl and mix well by hand or with an electric mixer. Then, add flour, then milk, almond extract, and the tablespoon of cherry marinade.
3. Spray an 8-cup baking or gratin dish or deep pie plate with butter-flavored spray. Spread cherries evenly in the pan and pour batter over.
4. Bake in the middle of the oven for 25 to 30 minutes. It will be puffy around the edges but slightly runny in the center. Cool to warm and serve sprinkled with powdered sugar.
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