Bing cherries come to us from the Pacific Northwest and are beloved by the Seattle Kitchen staff for their sweet, rich flavor.
“I love them when they are firm, that’s when they have that good acid sugar balance,” Chef Tom Douglas said. “All the varieties I have tried this summer have been delicious.”
Chef Thierry Rautureau said he has to be careful when he gets his hands on some fresh Bing cherries. “I ate a quarter pound of cherries the other day while watching a soccer game. Oh my god, they were so delicious. I almost ate the whole bag.”
Tom said when Bing cherries are in season his favorite combination is sweet and salty, so he uses his hot jalapeno cherry relish recipe on his pork butt tacos.
“First I put the jalapenos on the grill and give them a good blister, but remember I always keep the skin on,” Tom said. “Once those suckers are done, I add the cooked jalapenos to my chopped Bing cherries and then mix a little bit of garlic, squeezed lemon, pepper, and olive oil.”
Once the rub is mixed together, he puts it on top of his pork butt tacos. “Then they’re ready.”
Tom, Thierry Rautureau and Katie O agree there are numerous hot and cold recipes for Bing cherries.
When Thierry works with Bing cherries he prefers a sweeter taste, so he cooks them in vinegar and sugar.
“I drop my cherries into the thick syrup for a few minutes, so they have time to soften.” According to Thierry, the sweet cherries form a saucy dessert that he likes to drizzle over ice cream.
Whole Foods Markets are a proud sponsor of Seattle Kitchen’s Ingredient of the Week.
Report by Riley Elliott/MyNorthwest.com