Ali Larter Makes the Most of Cherry Season With These Perfect Recipes
Cherries have a lot in common with my favorite kind of person—they’re sweet yet versatile, and substantial enough to handle the heat. Here one moment and gone the next, their season is one of bright hues and sophisticated flavors with colors and tastes that are as exciting to celebrate in the moment as they are to reserve for use year-round. However you incorporate them into your life—from your vanity to your table—I hope you’ll enjoy these antioxidant-rich darlings as much as I do. Here are some of my favorite recipes!
I love heralding the arrival of the cherry with a traditional French clafouti. This custardy cake is a classic—gorgeous as an understated dessert, or an easy way to dress up breakfast. The beauty of clafoutis is that they are so easy to make, and they are delicious with a variety of modifications to the recipe. For a healthier twist, you can substitute nut milks for dairy, trade in whole grain or GF flours, and replace the kirsch with almond extract. Adding 1/3 cup almond meal makes for a heartier breakfast. I’ve also baked with and without pits depending on the “rustic”-ness of my table guests. You can’t mess up a clafouti, so enjoy and experiment!
2 tbsp. butter
1/2 cup sugar
1 1/2 cups buttermilk
Scraped vanilla bean
1 tbsp. kirsch
2/3 cup flour
3 cups cherries, pitted
Pinch of sea salt
Shaved almonds and confectioners’ sugar
Preheat your oven to 375°F.
Halve cherries and remove the pits. Pour 1 tbsp. kirsch on top and allow to macerate. Put butter in a 10-inch cast iron pan and pop in oven to melt. In a blender, mix buttermilk, sugar, vanilla bean, eggs, and salt until they achieve a consistent texture. Mix in the flour.
Remove hot pan from oven, and toss the cherries in. Pour batter over the cherries. Bake for about 35 minutes or until puffed and golden. Allow about 15 minutes to set, and then dust with powdered sugar and shaved almonds, if desired!
1 cup cherries
2 cups balsamic vinegar
Use the back of a spoon to press cherries so that juice begins to escape, then pour mashed cherries into a glass container with balsamic vinegar. Seal and refrigerate for one week before straining out cherries, and enjoy the vinegar in marinades on salads—like this one, with arugula, red onion, beets, pecans, and Humboldt fog cheese—or on desserts!