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It seems a paradox why, in the middle of winter, February is National Cherry Month.  Early summer begins the fresh cherry season.  It seems cruel to tempt us with talk about this juicy tidbit and not be able to find fresh cherries to satisfy the cravings.  I guess we need to get culinarily (is that a word) creative with alternatives to fresh.

Cherries and February have become synonymous for a variety of reasons.   First, the pretty red color and heart shape makes this the perfect fruit for Valentine’s Day (February 14^th).  Plus, it blends perfectly with chocolate (see our Cherry Bark recipe below).   In addition, the red goes with the patriotic colors of  the President’s Day holiday.

Finally, George Washington is forever linked to the cherry with the story we are all told as children about how he could not lie to his father that he cut down a cherry tree.  While historians say this story is a myth; cherries, cherry trees and cherry pies are forever linked to our celebration of Washington’s Birthday (February 22^nd).

But the best reason to eat cherries is for its nutritional value.  The latest research conducted by the University of Michigan suggests even more reasons to “eat red” and choose cherries for heart-health benefits.  Specifically, the study revealed a cherry-enriched diet may help lower body fat, total weight, inflammation and cholesterol – all major risk factors for heart disease.  This new research is the latest to link this healthy fruit to the protection against heart disease and inflammation.

In this new animal study, at-risk obese rats fed a “Western diet” (high in fat, moderate carbohydrates) with tart cherry powder showed a significant decrease in body weight and fat while maintaining lean muscle mass. After twelve weeks, the cherry-fed rats had 14 percent lower body fat compared to the other rats (cherry-fed rats were approximately 54% body fat; rats eating the Western diet alone were 63% body fat). The cherry-enriched diets also reduced total cholesterol levels and two known markers of inflammation- both linked to increased risk for heart disease. The researchers suggested cherry consumption could have an effect on important fat genes and genetic expression.

The Cherry Marketing Institute sponsored “The Cherry Nutrition Report” which talks about the benefits of tart cherries as it relates to arthritis, gout, heart health, diabetes, cancer prevention and brain health.

At  www.SmartShopIt.com, we have nutrition facts to help you understand the products you buy every day better.  Just search for the products you desire and click on it to bring up Product Detail information.  Look for additional features to soon be added in this area.

Although summer is fresh cherry season, they are picked at peak of freshness and made available year round in canned and frozen packages.  Tart cherries are what are used most in a variety of recipes including the traditional cherry pie.  Tart cherries are rarely sold fresh other than those that are locally grown and sold at farmers markets or orchards in late spring.  Most are canned and sold as sour cherries, pie cherries, or cherry pie fillings.

Sweet are the second type of cherries.  Sweet cherries include the reddish purple Bing and the golden yellow to rosy pink Rosy Anne cherries.  Rainier and Lambert also fall in this category.  These can also be found canned and frozen but they are the best fresh.  They can be bought picked right from the tree from the beginning of June to the end of August, which is the Northwest Cherry season.  Or join over a half million people every July at the National Cherry Festival in Traverse City, Michigan.

However, it’s now the middle of winter and we are looking for cherry options.  Dried cherries, a relatively new cherry product, are delicious as snacks, wonderful in salads, and increasingly popular in recipes for everything from appetizers to entrees and desserts. Dried cherries, cherry juice, cherry jam, cherry jelly, and a variety of fresh and frozen cherry pies, cakes and pastries are sold in supermarkets any time of year.

Using the dried variety, we hit the kitchen this week to make a tasty Valentine’s Day treat for our friends.  Cherry Cinnamon Bark blends the two great flavors of chocolate and cherry.  Of course, we are saving a little for ourselves to snuggle up in front of the fire with a nibble of Chocolate Cherry Bark and a smooth glass of port.  What a romantic way to share a moment with your honey!

Cherry Cinnamon Bark

Ingredients:

• 2 cups chopped into small pieces premium dark chocolate, such as Guittard (5 1/2 to 6 ounces)
• 1/2 cup premium white chocolate chips, such as Guittard (3 ounces)

Toppings:

• 2/3 cup cinnamon almonds
• 1/4 tsp. ground cinnamon
• 1/2 cup dried tart cherries, cut or chopped into small pieces
• 1/3 cup dried Bing cherries, cut or chopped into small pieces

To make bark: Line a baking sheet pan with parchment paper.  On the paper, draw an 8-inch square and flip the paper over.  Place the chopped dark chocolate in a double boiler.  You can improvise one by putting a small heatproof bowl on top of a sauce pan filled with simmering water.  Make sure the bottom of the bowl is above the water.  Also, do not let any of the water get into the chocolate at any time or the chocolate will seize.  Set aside for 5 to 7 minutes, stirring 4 or 5 times, until melted. Repeat the same technique with the white chocolate.

To make topping: Place the almonds in a self-sealing plastic sandwich bag.  Using the flat side of a meat tenderizer, crush the almonds into small pieces and dust.  Separate the almond pieces from the dust by sifting through a sieve or colander.  You should have about 1 tablespoon dust.  Place the pieces and the dust in separate bowls.  Add the ground cinnamon to the dust.  Place the chopped tart and dried cherries in separate bowls.

To assemble: Using an offset spatula, spread two-thirds of the melted dark chocolate over the top of the 8-inch square.  Sprinkle the 1 tablespoon almond dust over the dark chocolate and press it into the dark chocolate until no longer visible.

Spread the remaining dark chocolate over the nut layer.  Randomly dollop small amounts of the melted white chocolate over the dark chocolate.  Using the point of a paring knife, swirl the two chocolates together in a large circular motion, creating a marbled effect.  Sprinkle the chopped tart cherries evenly on the bark, followed by the Bing cherries.  Sprinkle the almond pieces over the chocolate, tapping the tray on the counter periodically to sink the toppings into the chocolate. Place the tray in the refrigerator for 15 minutes to set.

To serve:  Break the Bark into pieces.  Best enjoyed within 3 days. (Since the melted chocolate is not tempered, it will not be glossy, and after several days it may appear mottled.)

I hope this encourages you to add a little cherry to your February celebrations.  Whether you are being patriotic, romantic or just want to take the chill off the bones, no matter how you serve up cherries they offer amazing health benefits.  They are a great source of vitamins and minerals.  So top your February off with a cherry… Maraschino of course!

SmartShopIt Price Guide – Cherries (Dried – Various Brands) 6 oz.

Smart Buy Range – $3.00 – $3.50 each

Average Price – $4.49 each

High Price – Greater than $5.00 each

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Filed under: Chocolate & Candy, Fruits & Vegetables, Recipes