wine & dine
IN SEASON
Three Cheers for Cherry Season BY SUZANNE LEDBETTER
I
f you needed another reason to love springtime besides sunshine and blue skies, we have a winner—cherry season! Come May, San Joaquin County orchards are buzzing with more than just bees. Workers toil to harvest one of our region’s most notable crops, and we’re all about it! The sweet, sometimes tart, but always juicy fruit, is one of our favorite things about spring. You can eat them straight from the bag, add them to salads, incorporate them in your desserts, or even garnish your cocktails. Cherries are also a formidable ingredient for pan sauces complementing pork tenderloin, chicken thighs, and even ribs. The only downside to this sweet cherry season is that it’s short, so don’t sleep on your chance to make the most of it!
DARK CHOCOLATE CHERRY BROWNIES INGREDIENTS Cooking spray 1 c. oat flour ¼ c. all-purpose flour 2/3 c. unsweetened cocoa ½ tsp. baking powder 1/8 tsp. salt, plus 1/8 tsp. sea salt for garnish 6 tbsp. unsalted butter 1 c. sugar 2 tsp. freshly ground coffee 2 eggs 2 tbsp. half and half 2 tsp. vanilla extract ½ c. dark chocolate chips ½ c. fresh or frozen cherries, chopped
94
MAY 2022 | SJMAG.COM
DIRECTIONS Heat your oven to 350 degrees. Spray an 8 x 8 baking dish with cooking spray. In a large bowl, whisk together flours, cocoa, baking powder, and salt. Set aside. In another bowl, beat butter, sugar, and coffee with an electric mixer on high until combined. Add eggs one at a time, and beat until incorporated. Add half and half, vanilla, and chocolate chips. Add flour mixture and beat on low until batter is thick. Pour into baking dish and top with cherries. Bake until edges are slightly firm, for 25 to 30 minutes. Sprinkle with additional sea salt. Let cool and serve with vanilla ice cream.
