U FRESH CHERRY
Ingredients Fruit Layer
• 4 tablespoons unsalted butter • ¾ cup firmly packed light brown sugar • 2 tablespoons pineapple juice
Cake
• ½ cup (1 cube) unsalted butter, softened • ¾ cup sugar • 2 eggs • 2 tsp vanilla • 1½ cups flour • 2 tsps baking powder • ¼ tsp salt •
2 cup whole milk⁄3
• Whipped cream topping Directions
Preheat oven to 350°.
Lightly butter or spray with non-stick spray, a 9-inch stan- dard round cake pan. For the fruit layer, melt the butter in a wide skillet, add the
sugar, stir until it is melted and begins to bubble. Whisk in the pineapple juice, stirring until smooth. Pour this mixture into the bottom of the prepared pan.
In the bottom of the prepared cake pan, arrange the cher- ries cut side down in a circle, pressing down lightly to adhere. Add a second circle of cherries inside of the first ring. Place pineapple chunks in a circle inside of the cherry rings and another circle of pineapple chunks, if there is room. Place a cherry half (or halves) to fill in the center of the cake. For the cake, beat butter with sugar until fluffy. Beat in the vanilla and eggs, one at a time, until smooth. Mix the flour with the baking powder and salt. Add alter- nately with the milk, until just combined. Pour over fruit and spread evenly.
Bake for 40 to 45 minutes until golden brown, and a toothpick inserted in the center comes out clean. Let stand 5 minutes and invert onto a sheet pan. Drizzle any lingering caramel over top. Cut into slices and serve topped with whipped cream, if desired.
PSIDE-DOWN CAKE Serves 8
• ½ pound (about 2 cups) California Bing cherries, rinsed, pitted and halved
• ¼ fresh pineapple, peeled, cored and cut into ½-inch chunks (you will need 8-10)
BING CHERRIES, PANCETTA A summer salad • Serves 3-4
MACHE SALAD WITH
Ingredients Vinaigrette
• 1 small shallot, minced • 1½ tablespoons Balsamic vinegar • 3 ½ tablespoons extra virgin olive oil • 1 tablespoon water
• 2-3 sprigs fresh mint, finely chopped (about 1 teaspoon)
• Salt and freshly ground black pepper Salad
• ¼ pound pancetta (about ½-inch thick slice), diced • 6 cups mache (3.5 oz), rinsed and thoroughly dried
• 1 small fennel bulb, thinly sliced or shaved • 4 ounces fresh goat cheese, crumbled •
Directions
For the vinaigrette, mix the shallot and vine- gar in a small bowl. Whisk in the oil, then the water. Add the mint; sea- son to taste with salt and pepper.
For the salad,
sauté the pancetta in a medium skillet over medium- low heat, stirring on occasion, until crisp, 5-8 minutes. Combine the mache, cherries, fennel, and warm pancetta in a large bowl. Toss with the dressing. Divide between plates and scatter each salad with goat cheese and nuts, if using.
Out & About • June 2011 11 1 cup hazelnuts or almonds, toasted and chopped⁄3
• ½ pound California Bing cherries (about 2 cups), rinsed, pitted and quartered
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