Recipes for Shabbat
By Eileen Goltz
There are so many things that we don't do because it's too hot out. Eating cherries however isn't one of them. Cherries have tickled the taste buds of fruit lovers for centuries. Their deep red color, tangy sweet taste and versatility have made them a summer favorite since the time of Romans and Greeks made wine with them. Lucky for use cherries were brought to America by the early settlers in the 1600s Tart cherries, which are sometimes called pie cherries or sour cherries, are seldom sold fresh; they generally are canned or frozen shortly after harvesting. Sweet cherries, the kind most of us are familiar with grown all over the United States but most come from the Pacific Northwest and Michigan. The most famous sweet cherry variety is the Bing cherry. Bing cherries are a dark red/burgundy color. There also are light sweet cherry varieties, such as my personal favorites the Rainier and Queen Anne.
The good news about the health benefits of eating
cherries makes it's easier to justify buying 3 to 4 pounds at a time.
According to the latest research, tart cherries are one of the richest
sources of antioxidants, which can help fight cancer and heart disease. The
ultimate celebration of cherries is the National
Cherry Festival. It's held every year in July in the
"Cherry Capital of the World" Traverse City, Michigan. This festival
(originated from a spring ceremony known as the "Blessing of the
Blossoms) is the be all to end of cherry celebrations. Thousands and
thousands of visitors come from all over the world to celebrate the
cherry and party in the streets and orchards. Both
tart and sweet cherries season is late June and
all of July and the first week of so of August; the third week of July
usually being peak harvest time.
Sort the cherries carefully and place them in a
shallow container so that air
The salad dressing can be made in advance. In a bowl
combine the mayonnaise, lemon juice, soy sauce and
ginger. Mix to combine and cover and refrigerate
until you're ready to serve the salad. Makes about 1/2 cup.
You can double the dressing recipe. In a large bowl combine the
cherries, oranges, chicken, celery and almonds.
Spoon the dressing on top and toss gently until
everything is coated well-mixed. Divide the lettuce between 4
serving plates and spoon the salad on top. Makes 4 servings. This can
be doubled or tripled
Preheat oven to 350. Grease a 9 x 5" loaf pan. In a mixing bowl cream together the butter and sugar. Add the eggs and vanilla and mix well. Sift together the flour, coriander, salt and baking powder and then add the dry mixture to the creamed mixture. Stir to combine and then gently stir in the cherries. Mix until combined. Spoon the batter into the prepared loaf pan. Bake for 45 to 55 min. Test for doneness by using a skewer or cake tester at about 40 minutes. Remove the cake from the oven and cool for 10 minutes in the pan before taking it out of the pan to cool on a rack. This cake taste is even better the day after its baked. Makes 1 loaf.
In a skillet heat the oil and then add the onion and
garlic. Cook the onions and garlic until
they are slightly translucent but not soft. Increase heat. Add
the cubed chicken. Stir constantly until the chicken is almost cooked
(it should be white and firm to the touch but not dry). Add the zucchini,
cherries, salt, pepper, and basil. Reduce heat to
a simmer, cover the pan with a lid and cook for 8
to 10 minutes. While the mixture is cooking prepare the
noodles according to the package directions. When done, drain the
noodles and place it in a bowl. Add the margarine or oil to the pasta
and toss to coat. Add the chicken mixture and toss
to combine. Adjust the salt and pepper to taste
and serve. Makes 4 servings
In saucepan, combine the raisins, orange slices, lemon slices, lemon juice, cinnamon and water. Simmer the mixture for 20 minutes and then remove cinnamon stick. Add the peaches, cherries and sugar. Bring the soup to a boil and let cook for 2 to 3 minutes. Reduce heat to a simmer. In a small bowl combine the cornstarch with 1 tablespoon water. Add the cornstarch mixture to fruit mixture. Cook, stirring the soup constantly for about one minute or until slightly thicken. Adjust the amount of sugar to balance the tartness of the sour cherries. Cover and refrigerate for at least 2 hours. Serve chilled. If desired, garnish with dollop of sour cream or yogurt. Makes 6 servings.
Preheat oven to 375. Grease and flour a 9X9 baking pan and set it aside. In medium mixing bowl, combine the egg, sugar and margarine. Beat until smooth. In another bowl combine the flour, baking soda, and cinnamon. Add the flour mixture to the egg mixture and combine, making sure not to over mix. By hand, gently fold in the cherries and almond extract. Add the pecans. Pour the batter into the prepared pan. Bake for 40 to 45 minutes. Remove the cake from the oven and cool it in the pan. When the cake is cool cut it into squares. Serves 6. Top with whipped cream, if desired.
In a salad bowl combine the lettuces and onion. Add
the avocado and toss
Pit and chop the fresh OR frozen dark sweet cherries
and combine all the
© Eileen Goltz 2003