Sour Cherry & Saskatoon Berry Tart

Summer fruits are here and I love it!  At the farmers market the other day I saw two things I can't find too often around here: Saskatoon berries and sour cherries.

Saskatoon berries look a lot like blueberries, but they taste completely different. When they're raw they are a little bitter, but baked in this tart they taste nutty and delicious, and go great with the sour cherries.  They also keep their shape really well when cooked.

Sour cherries are amazing. I love sweet cherries but I've never used sour cherries before.  They are bright red on the outside but their juice is clear, not dark like sweet cherries.  They need to be sweetened but they have such a great cherry flavour.  I can't wait to bake more with them!

This is a super easy puff-pastry galette, but you can use the filling for a regular pie if you prefer.

I have a cherry pitter to pit the cherries, but you can use a knife if you don't have a pitter, and it's a lot less messy with sour cherries than sweet. 

Ingredients:
1.5 cups Saskatoon berries
1.5 cups sour cherries, pitted
1/2 cup granulated sugar
1/4 cup brown sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
1 sheet frozen all-butter puff pastry, thawed
1 egg, beaten
1 tablespoon turbinado sugar (raw sugar) or granulated sugar

Directions:
Preheat the oven to 375 degrees F.

Mix the berries, cherries, sugars, lemon juice and corn starch in a large bowl until well combined. 

Roll out the puff pastry on a sheet of parchment on a baking tray and poke it with a fork all over.

Mound the berry mixture in the middle of the pastry and fold the edges roughly up over the filling.

Brush the outside of the pastry with the beaten egg and sprinkle with raw sugar.

Bake for 25 minutes until golden brown and crisp.  If juices leak from the tart, that's ok! 

Serve warm or at room temperature with vanilla ice cream or whipped cream. 

Rhubarb-Cherry Sauce for Pork Chops

Rhubarb... I just don't know. 

We signed up for our CSA (Community Supported Agriculture) box again this year. We loved it so much last year and we ate everything, except the rhubarb. This year I was determined to try to use it up so I thought I'd make this sauce to accompany pork.  

The recipe comes from Martha Stewart.  Here's what you need:

Happy Hour - Brooklyn Cocktail

I'm very interested in craft cocktails lately.  Ever since we went on our Southern USA road trip in the spring, I've been more interested in bourbon.  

The Brooklyn cocktail is usually made with rye but I used bourbon.  Here's what you need for one cocktail:

Tart of the Month - Clafoutis

I have wanted to make clafoutis for a very long time.  It was one of the reasons I started "Tart of the Month".  Little did I realize at the time that this French dessert isn't technically a tart at all!  It is more like a custard cake.  Fresh cherries (or other fruit) are covered in a custardy batter and baked.  It can be baked in a pie or tart pan, a casserole dish or even a cast iron pan.  

Here's what you need for this delicious treat.  The recipe makes enough to serve 6-8.

Wild Boar Tenderloin with Cherry Chutney

Sometimes things I cook are just for sustenance - nothing fancy. Sometimes things don't turn out as planned. But sometimes I cook something and I'm just amazed by how well it turns out.  This is one of those times.

When we travel to the Niagara Region to visit family, we often stop at a little place called Lakeland Meats that sells a variety of frozen game meats. They even have game burgers on the grill on summer weekends.  We like game meats and they're not easy to find, so we pick them up when we can.  On our most recent trip we picked up elk steaks, duck breasts and wild boar tenderloin.


I enjoy fruit with game.  I find the sweetness compliments the meaty flavour of the game meats.  So what better than in-season local cherries to serve with the meat?  I used this recipe from Epicurious, just substituting the boar tenderloin for the pork.  I highly recommend trying this with either meat. Pork is much cheaper and easier to find and would be just as delicious.  

Here are the ingredients you need:

• Wild boar or pork tenderloin
• 2 cups fresh cherries
• 1 onion
• Cherry preserves or jam 
• Balsamic vinegar
• Allspice
• Cayenne pepper
• Salt & black pepper

The wild boar tenderloin is very similar to pork. The meat has a redder colour and a bit more flavour, but you could easily substitute pork tenderloin.  Trim any fat or silverskin from the tenderloin before seasoning. 

First, make the glaze by mixing 3/4 cup cherry preserves...

...with 3 tbsp balsamic vinegar and 3/4 tsp ground allspice.

Stir together and set aside 1/4 cup to glaze the meat on the grill.

Next, the fresh cherries.

Pit the cherries. If you have a cherry pitter, this is a breeze.  You can also smash them with a knife and remove the pit, but I chose the slow way of slicing them in half like an avocado and removing the pit.

You need 2 cups of pitted fresh cherries.

Next, dice one onion.

Heat 1 tbsp oil in a large pan and saute the onion for about a minute.

Add the cherries, 1/4 tsp cayenne pepper and the cherry preserve mixture.

Bring to a boil and simmer about 8 minutes until thick.  Add salt to taste.

Ideally, a partner can be grilling the meat while you make the chutney. If not, grill it once the chutney is done and reheat the chutney when the meat is cooked. 

Season the tenderloin with salt and pepper.

Grill over high heat until browned, then lower heat or move to cooler part of the grill and cook until done, about 15-20 minutes, brushing with the reserved cherry glaze every few minutes.

Once cooked through to about 145 F, remove from grill and let rest, covered with foil for about 10 minutes.

Slice the tenderloin. 

Then top with the warm cherry chutney.

I served this with basmati and wild rice and asparagus.

The cherry chutney is amazing. I wouldn't normally think to use allspice but it adds a warmth to the fruit and the bit of spice from the cayenne pepper makes this an amazing dish. It is very easy so there's no excuse!  You don't need a special occasion wild boar tenderloin.  Pork would be just as delicious.  With fresh cherries in season, you've gotta try this!