In the Kitchen with Sigona’s featuring Cherries
Cherries are delicious eaten on their own, but they add new level of flavor to savory dishes and grilled meats, such as pork. One of our customers even replaces tomatoes with cherries in their homemade salsa! Remember, cherries have pits in the middle so be careful when biting into them.
Smoked Turkey and Cherry Salad with a Cherry Balsamic Vinaigrette
For the salad:
- 1 head Romaine lettuce, medium-chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup diced green onion, some green included
- 2 small mandarins, oranges or tangerines, segmented (all skin and membranes removed)
- 1 cup smoked turkey, cut into 1/2-inch cubes
- 2/3 cup California Bing cherries, washed, halved & pitted
For the balsamic vinaigrette:
- 1/3 cup Sigona’s Fresh Press extra-virgin olive oil
- 2 TBL Sigona’s Cherry balsamic
- 1 TBL stone-ground mustard
- 1 tsp honey or organic Agave nectar
- 1/4 tsp salt
- freshly ground pepper to taste
Directions: Toss all salad ingredients together, except cherries, in a large bowl.
Add all the vinaigrette ingredients, except the EVOO, in a small bowl and whisk to mix. Slowly drizzle in the EVOO and whisk quickly to emulsify the mixture.
Reserving 1 TBL, drizzle the vinaigrette over the salad and toss to coat. Add the cherries to the reserved vinaigrette and toss to coat.
Arrange salad on individual plates, sprinkle with cherries and serve immediately.
Balsamic-Drizzled Summer Stone Fruit over Creamy Gelato
Stone fruits are just coming into season, and though I prefer to eat them out of hand, they’re delicious when roasted, drizzled with balsamic (especially an infused balsamic) and served over ice cream or gelato. Serves 4.
- 12+ cherries, halved with the pit removed
- 2 other stone fruits, such as peaches, apricots, plums or nectarines, quartered with the pit removed
- 1/2 cup Sigona’s cherry balsamic
- 1 pint of Vanilla Bean gelato (we recommend Gelato Massimo; it’s made in Watsonville!)
- 4 mint leaves, for garnish (optional)
Directions: Preheat oven to 350 degrees F and prepare fruits as directed.
Place fruits in a baking dish and drizzle with Sigona’s cherry balsamic. Roast fruit for 15-20 minutes.
Meanwhile, scoop gelato into four dessert bowls. Place equal amounts of roasted fruit in the bowls and drizzle with more balsamic (leftovers from the baking dish and/or a drizzle of more from the bottle). Place a mint leaf in each bowl (optional) and serve immediately.
Local, Wild King Salmon Alaskan Salmon with Roasted Cherries and Pistachios
Cherries and local, wild salmon seem to have made a pact to come into season around the same time. The two paired together make for an outstanding flavor combination! Recipe and photo courtesy of Danielle Krupa, owner and founder of Wellness Made Natural, LLC. Danielle says, “I can’t stress enough the importance of using a cherry pitter for this recipe. Unless of course you like having pink fingers and high frustration levels.” Serves 4.
- 3/4 pound (about 3 cups) cherries, pitted and halved
- 1/4 cup lemon juice, divided
- 1 1/2 tablespoons agave nectar
- 2 teaspoons chopped thyme
- 2 teaspoons chopped oregano
- 4 (4-6 oz.) wild king salmon fillets
- 4 cups baby arugula
- 2-3 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic vinegar or white wine vinegar
- Salt and pepper, to taste
- 1/2 cup shelled pistachios, chopped
Directions: Preheat the oven to 350F.
In a large bowl, toss together cherries, 2 tablespoons lemon juice, agave nectar, thyme and oregano. Arrange salmon skin-side down on a large parchment or foil-lined baking sheet. Scatter cherry mixture over and around salmon and bake 12-15 minutes. Switch oven to broil and cook an additional 3 minutes until salmon is just cooked through and cherries are juicy and caramelized, (you want the thickest part of the fish to reach an internal temperature of 131 degrees F on an instant-read thermometer). Remove the salmon from the oven and allow to rest, uncovered, for 5 minutes.
Drizzle arugula with remaining 2 tablespoons lemon juice, olive oil, balsamic, salt and pepper; divide among 4 plates. Top greens with salmon fillet and 1/4 of the cherries. Make sure to spoon out some of the cooking juice and drizzle over salmon. Sprinkle 1/4 of the pistachios over each dish and serve.
Raw Cherry Pie
Sometimes baking things is just too much work! Why not opt for a raw cherry pie – not only does it save you time and keep your kitchen cool, but keeping the ingredients raw maintains the integrity of the ingredient’s nutrients, such as the beta carotene in cherries. Did you know cherries contain 19 times more beta carotene than blueberries and strawberries? Recipe and photos courtesy of food blogger Monika Soria Caruso Windy City Vegan and Chew on This.
- 2/3 cup coconut flour
- 1/3 cup sweet sorghum flour
- 1/2 cup alt milk, preferably unsweetened
- 1/3 cup coconut oil, softened, plus more for greasing the pan
- 1/4 cup agave nectar
- 1/2 tsp vanilla extract
- 1/2 tsp fine grain sea salt
- 1 1/2 cups pitted cherries (do not drain!)
- 1/2 cup strawberries, hulled and quartered
- 2 scant TBL kudzu starch
- 1/4 cup cold filtered water
- optional: agave, sweeten to taste
Directions: Lightly grease your pie or tart pan (standard size for a round pie, or 8″ square) and set aside. Combine all of the crust ingredients in a large bowl and stir vigorously until completely mixed. The dough will resemble wet sand. If you need to soften your coconut oil, do so using a warm water bath or double boiler method. Do not place the oil over direct heat. Turn the dough out into your pan and pat it into place. Transfer the pan to your refrigerator while you prepare the filling.
Combine the cherries and strawberries in a small bowl and set aside. In a small cup, combine the kudzu and water and stir to make a slurry. In a small saucepan, slowly heat the slurry until it begins to thicken. If you are keeping this recipe 100% raw, use your sense of touch to ensure the slurry remains lukewarm (or use a candy thermometer to keep it just under 115 degrees F). It will take 10-15 minutes to start to thicken. If you aren’t opposed to heating the starch briefly, then raise the temperature until the slurry is not quite at a simmer – it will thicken almost instantly. Allow the slurry to cool to room temperature, then combine with the fruit. Transfer the bowl to the refrigerator for at least a couple of hours and it will thicken nicely.
After a 2+ hours have passed, pour the pie filling into the crust. Continue to refrigerate for at least another hour before serving. This is best if eaten within 48 hours – after that the filling will begin to seep into the crust.