{"id":7694,"date":"2021-06-22T12:15:34","date_gmt":"2021-06-22T19:15:34","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=7694"},"modified":"2022-01-03T13:01:52","modified_gmt":"2022-01-03T21:01:52","slug":"local-cherries-finally-hitting-the-markets","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=7694","title":{"rendered":"Local Cherries Finally Hitting the Markets"},"content":{"rendered":"

*Cherries are beginning to arrive in our local markets soon (we have been waiting!)<\/p>\n

*Local varieties: Bing is King \u2013 but early varies such as Chelan are followed by Rainier, Lapin, Skeena, Sweetheart, Queen Ann, and Lambert.<\/p>\n

*Eaten right out of hand or in recipes from beverages to salads to entrees to desserts \u2013 enjoy cherries as much as you can this season.<\/p>\n

One of my favorite easy apps is Cherry Bings \u2013 so easy you don\u2019t even need a recipe! Pit big Bing cherries (and if you don\u2019t have a pitter, use a disposable wood chop stick; I know you have in your kitchen drawer, to poke out the pit!) Enrobe in some goat cheese and then roll in some toasted almonds \u2013 that\u2019s it, just refrigerate until ready to enjoy.<\/p>\n

My other favorite cherry recipe is Cherry Mojitos for a Crowd<\/strong>, it is the perfect recipe to batch, and then just chill out and enjoy. (recipe below)<\/p>\n

\"\"<\/p>\n

I also love a fresh cherry salsa over grilled salmon \u2013 an amazing pairing, and so good with a glass of Pinot or Merlot.\u00a0 How do you make that cherry salsa you ask?….it\u2019s easy, just combine diced fresh cherries, a little finely minced onion, chopped cilantro and some fresh lime, salt, and a splash of sweet chili sauce brings it all together. -Kathy<\/p>\n

Cherry Mojitos for a Crowd
\n<\/strong>Makes about 10 servings<\/p>\n

1 bunch fresh mint (about 1 1\/2 cups sprigs)
\n3 cups Bacardi Lim\u00f3n rum
\n2 cups sugar
\n2 cups fresh lime juice
\n1\/4 cup clear cherry liqueur, such as Maraska Maraschino Liqueur
\n3 cups pitted fresh sweet cherries (about 1 1\/2 pounds)
\nLoads of ice for serving
\nTwo 10-ounce bottles soda water<\/p>\n

Garnishes
\nFresh mint sprigs
\nFresh cherries on the stem<\/p>\n

In a large nonreactive container, such as a glass pitcher, combine the mint, rum, sugar, lime juice, liqueur, and pitted cherries. Stir well to dissolve the sugar. Cover and refrigerate overnight.<\/p>\n

For each serving, fill a large rocks glass or tumbler with ice and measure in 6 ounces (3\/4 cup) of the rum mixture (I like to use a ladle to do this), being sure to get some of the cherries into each glass. Top with 2 ounces (1\/4 cup) of soda. Stir, then garnish with a mint sprig and a cherry.<\/p>\n

Chef\u2019s Note:<\/strong> You can make the cherry-rum mixture up to 3 days in advance and keep it refrigerated\u2014the flavors will just get better and better.<\/p>\n

Recipe \u00a9 Kathy Casey\u2019s Northwest Table Cookbook<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

*Cherries are beginning to arrive in our local markets soon (we have been waiting!) *Local varieties: Bing is King \u2013 but early varies such as Chelan are followed by Rainier, Lapin, Skeena, Sweetheart, Queen Ann, and Lambert. *Eaten right out of hand or in recipes from beverages to salads to entrees to desserts \u2013 enjoy […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11771,11760,11775,12071,11773],"tags":[3910,607,608,1051],"class_list":["post-7694","post","type-post","status-publish","format-standard","hentry","category-cocktail-recipes","category-dishing-with-kathy-casey-blog","category-komo-news-radio","category-komo-radio","category-tv-and-radio","tag-bing","tag-cherries","tag-cherry","tag-spring"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/7694","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7694"}],"version-history":[{"count":2,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/7694\/revisions"}],"predecessor-version":[{"id":34362,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/7694\/revisions\/34362"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}