Whenever I see the first cherries hit the fruit stands, I can relax knowing that summer is definitely happening.
Knowing cherries need intense sunlight in order to grow, I can imagine the dry Okanagan heat as I take my first taste of the season. In fact, cherries are a great example of how sunlight and water come together to create a power-packed, nutritionally rich food source.
Due to sunlight intensity, cherries produce a natural chemical creating its deep colour. Anthocyanins are produced to protect the plant from free radicals and pass these antioxidants on to people who eat them, protecting the cells of the body from the damaging, aging and disease producing affects of oxygen, nitrogen and UV radiation.
Anthocyanins are also natural pain relievers and anti-inflammatory, and reduce the risk of many types of cancer.
The health of your digestive, immune and cardiovascular systems is all benefited by the consumption of cherries. Cherries actually contain melatonin, which is not only a pain reliever but also helps regulate sleep cycles.
Reduced levels of melatonin have been associated with heart disease and increased cancer rates in night workers. Low levels of melatonin in humans have also been associated with depression, fibromyalgia, insomnia, some seizure disorders, and other conditions.
Constant artificial lighting present in most homes and work places reduces the amount of melatonin that the body produces. So, one of the health benefits of cherries to modern day man has to do with replacing some of the melatonin that has been lost to artificial light, unhealthy work schedules and unnatural sleep patterns.
Cherries are an excellent source of potassium, which is key in regulating blood pressure and heart function.
In order to absorb potassium this element needs to be small enough to enter the cell and it must be inside a water molecule. Cherries are the perfect vehicle for bringing potassium to fulfill the needs of the body.
Cooking with cherries is also a treat, and I prefer cooking with the more tart variety to get a nice balance of acidity in sauces for meats. Great combined with a couscous, rice or millet, cherries add a wonderful punch of flavour to a dish that is typically bland.
Use cherries with caramelized onions to make a tangy salsa for burgers, reduced with port for topping duck breast, venison or even chicken.
Munching through this seasons cherry crop will be a delight whether you cook 'em, bake 'em or eat 'em raw enjoy!
Cherry Glazed Baked Chicken
16 oz pitted dark sweet cherries
1 tblsp olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1/4 cup honey
2 tablespoons rice vinegar
2 teaspoons hot mustard
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dried tart cherries
6 (6 1/2 ounces each) skinless, boneless chicken breast halves Salt and pepper to taste
6 rosemary sprigs for garnish
Yield: 6 servings
Heat oven to 350F. Line a 9" by 13" baking pan with foil and spray foil with non-stick spray - set aside.
To make the glaze purée the drained cherries in a blender until smooth. In a skillet, heat the olive oil and sauté the onion and garlic until soft. Add the cherry puree, honey, vinegar, mustard, ginger, half teaspoon of sea salt and a quarter teaspoon pepper; stir until smooth. Add dried cherries; simmer five minutes.
Arrange chicken breasts in foil-lined baking pan. Season with salt and pepper to taste. Brush chicken lightly with cherry glaze, reserve remaining glaze. Cover the pan with foil and bake chicken 20 minutes; brush with additional glaze and bake uncovered 10 to 15 minutes longer or until chicken is done.
To serve, pour two tablespoons warm reserved glaze over each chicken breast and garnish with a rosemary sprig.
If your cherries are from the Okanagan, serve with a glass of Cedar Creek Pinot Noir. If they are from California serve with a glass of Alexander Valley Silver Oak Cabernet Sauvignon... just a suggestion.
