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This Hungarian import is quickly becoming part of the American cherry scene. Balatons are sweeter than tart cherries and tangier than sweet cherries, with a deep, rich taste that makes for the ultimate chocolate-covered cherry.
Bakker and other farmers began planting Balatons, in part, to stagger harvest times. She and her family plant, prune and “shake” cherry trees planted on 21 acres, and during harvest from June through August, no one can resist popping the little red fruit into their mouths (which explains the fingerprints).
“I have cherries five times a day,” says Bakker. “I’m not making that up. That’s my normal day during cherry season.”
Fresh Cherry Tart
Refrigerating the pastry dough before rolling it helps prevent it from shrinking as it bakes.
Ingredients
Ingredients
Pastry:
1¼ cups all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon salt
½ cup cold butter, cut into small pieces
2 teaspoons grated orange rind
Cherry Filling:
4 cups pitted cherries (about 1 1⁄3 pounds)
2⁄3 cup granulated sugar
1½ tablespoons cornstarch
1 teaspoon confectioners’ sugar
Instructions
1¼ cups all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon salt
½ cup cold butter, cut into small pieces
2 teaspoons grated orange rind
Cherry Filling:
4 cups pitted cherries (about 1 1⁄3 pounds)
2⁄3 cup granulated sugar
1½ tablespoons cornstarch
1 teaspoon confectioners’ sugar
1. To prepare the pastry, combine flour, sugar and salt in a processor; pulse to combine. Add butter and orange rind; pulse until mixture resembles coarse meal. Add 1 to 2 teaspoons of ice water; pulse until dough clumps together. Shape into a 4-inch disc; wrap in plastic wrap and refrigerate about 30 minutes.
2. Preheat oven to 375F.
3. Roll pastry into a 15-inch circle on a floured surface. Place in a 10-inch tart pan with removable bottom, letting pastry hang over the edge.
4. To prepare the filling, combine cherries, granulated sugar and cornstarch. Spoon into pastry; fold pastry edges over filling.
5. Bake 40 minutes or until crust is golden and filling is bubbly. Cool on wire rack. Sift confectioners’ sugar over pastry before serving. Serves 8.
Recipe by Jean Kressy," Relish America's Harvest," July 2007.
Nutritional Information
2. Preheat oven to 375F.
3. Roll pastry into a 15-inch circle on a floured surface. Place in a 10-inch tart pan with removable bottom, letting pastry hang over the edge.
4. To prepare the filling, combine cherries, granulated sugar and cornstarch. Spoon into pastry; fold pastry edges over filling.
5. Bake 40 minutes or until crust is golden and filling is bubbly. Cool on wire rack. Sift confectioners’ sugar over pastry before serving. Serves 8.
Recipe by Jean Kressy," Relish America's Harvest," July 2007.
Per serving: 270 calories, 11g fat, 3g prot., 42g carbs., 2g fiber, 75mg sodium.
Cherry Plum Cobbler
Fresh cherries and plums make a surprisingly delicious combo in this comforting dessert.
Ingredients
Ingredients
Biscuits:
1¼ cups all-purpose flour
¼ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
¼ cup vegetable shortening
1/3 cup buttermilk
Fruit Filling:
4 cups pitted cherries (about 1 1/3 pounds)
3 cups sliced plums, unpeeled (about 1¼ pounds)
¾ cup sugar
1 tablespoon cornstarch
1/8 teaspoon ground nutmeg
¼ cup orange juice
Instructions
1¼ cups all-purpose flour
¼ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
¼ cup vegetable shortening
1/3 cup buttermilk
Fruit Filling:
4 cups pitted cherries (about 1 1/3 pounds)
3 cups sliced plums, unpeeled (about 1¼ pounds)
¾ cup sugar
1 tablespoon cornstarch
1/8 teaspoon ground nutmeg
¼ cup orange juice
1. To prepare the biscuits, combine flour, sugar, baking powder and salt in a large bowl. Cut in shortening with a pastry cutter or two knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
2. Preheat oven to 375F.
3. To prepare the fruit filling, combine cherries, plums, sugar, cornstarch, nutmeg and orange juice. Mix gently. Spoon into a 9-inch square or 1 1⁄2-quart baking dish.
4. Drop biscuit dough over filling to form 9 mounds. Bake 45 minutes or until biscuits are golden and filling is bubbly. Serves 9.
Recipe by Jean Kressy, "Relish America's Harvest," July 2007.
Nutritional Information
2. Preheat oven to 375F.
3. To prepare the fruit filling, combine cherries, plums, sugar, cornstarch, nutmeg and orange juice. Mix gently. Spoon into a 9-inch square or 1 1⁄2-quart baking dish.
4. Drop biscuit dough over filling to form 9 mounds. Bake 45 minutes or until biscuits are golden and filling is bubbly. Serves 9.
Recipe by Jean Kressy, "Relish America's Harvest," July 2007.
Per serving: 240 calories, 6g fat, 3g prot,. 49g carbs., 3g fiber, 190mg sodium.
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