Jun 4, 2009 11:16 am US/Pacific
Tony Tantillo: Rainier Cherries
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CBS 2 HD food reporter Tony Tantillo.
CBS
Today's tip of the week is with RAINIER CHERRIES, one of my favorites of all cherries.
It's kind of like a Royal Anne and Bing combined, and they're becoming more popular because if you have an acid, sensitive stomach, there's not a lot of acid in these Rainier cherries, but the flavor is mild and delicious and they look beautiful.
Let's talk about selection and storage; come over here and let's look at these cherries.
When you buy these cherries, it is so important—let's look in this bag here—you want to make sure the cherries are yellow and red just like this, and the stem has to be nice and green. Oops, I'm dropping them all over the place…and the stem has to be nice and green all the way around from top to bottom, and make sure the stem is still attached; that is also very important. Oh, one more thing, treat these like eggs; they bruise so easily.
When you bring them home, simply store them in the refrigerator right away. Shelf life is very short; 2 – 3 days at the very most so buy them and enjoy them.
Rainier cherries in the market, loaded with flavor, delicious, and as a matter of fact, I say "store them only 2 – 3 days."
When I buy these cherries at the peak of the season in the summertime like now, by the time I get home, they're gone. I eat them the whole way home, but don't spit the seeds, (I mean the pits,) out the window.
Cherry French Toast
2-4 Servings
1-1/2 cups milk
6 eggs
1/3 cup maple syrup
3 tablespoons sugar, divided
1 tablespoon grated orange peel
1/8 teaspoon salt
8 slices (4-1/2 x 3-1/2 x 1/2-inch) French bread
4 cups pitted Rainier cherries, halved
1/2 cup orange juice
Vanilla yogurt
1. Combine milk, eggs, maple syrup, 2 tablespoons sugar, orange peel and salt; mix well. Pour half of mixture into each of two 9-inch square baking dishes.
2. Dip both sides of each slice of bread in milk mixture; arrange in the same baking dish. Cover with plastic wrap and refrigerate overnight.
3. Marinate cherries in orange juice and remaining 1 tablespoon sugar overnight.
4. Carefully transfer slices to a nonstick, buttered baking sheet using a large spatula; allow excess liquid to drip into pan used for soaking.
5. Bake in a preheated 400°F oven 15 to 18 minutes; turn slices over halfway through baking time. Top each slice with 1/2 cup cherries and a dollop of vanilla yogurt. Serve immediately.
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