Cherries, a Culinary Favorite for Centuries

History:

Cherries have pleased the palates of food lovers for centuries. Their ruby-red color and tangy taste won cherries a place on the tables of Roman conquerors, Greek citizens and Chinese noblemen. Cherries were first brought to America by ship with early settlers in the 1600s. Modern day cherry production began in the mid-1800s.

Trivia:

The cherry is the state fruit of Utah
There are more than 1,000 varieties of cherries in the United States, but fewer than 10 are produced commercially.
At one time it was against the law to serve ice cream on cherry pie in Kansas.
The Cherry Spit began in 1974, when Herb Teichman, a Michigan cherry farmer, was looking for something to do with cherry pits. It is now recognized by the Guinness Book of World Records as an official competition.
Cherry pits were found in several Stone Age caves in Europe.
The Roman General Lucullus is said to have committed suicide when he realized he was running out of cherries.

Nutrition:

Cherries are full of phytonutrients and are rich in cancer fighting antioxidants, such as anthocyanins, quercetin and ellagic acid. In addition, they contain a cholesterol-lowering compound called beta-sitosterol. Melatonin is also found in cherries which affects sleep pattern and has been promoted as an anti-aging supplement. Cherries are also a good source of fiber and are sodium and fat free.

Recipes:

Soft Cherry Sangria

INGREDIENTS

32-ounce bottle cherry juice blend (32 to 40-ounce bottle)
1 6-ounce jar maraschino cherries-undrained
cup orange juice
2 tablespoons lemon juice
1 orange-thinly sliced
1 lemon-thinly sliced
2 10 oz. bottles club soda or lemon-lime carbonated beverage-chilled


In a large pitcher, combine cherry juice blend, maraschino cherries with their liquid, orange juice and lemon juice; mix well. Add orange and lemon slices. Refrigerate, covered, 2 to 3 hours.

Before serving, add club soda; stir gently. Serve over ice cubes in tall glasses. Garnish with additional maraschino cherries and orange slices, if desired.

Cherry-Glazed Chicken

INGREDIENTS:
6 chicken breast halves-skinned and boned
cup milk
cup all-purpose flour
1 teaspoon dried thyme
salt and pepper-to taste
1 tablespoon vegetable oil (1 to 2 tablespoons)
1 16 oz. can unsweetened tart cherries
cup brown sugar
cup granulated sugar
1 teaspoon prepared dijon mustard

Rinse chicken; pat dry with paper towels. Pour milk into shallow container. In another container, combine flour, thyme, salt and pepper. Dip chicken first in milk, then in flour mixture; coat evenly.

Heat oil in a large skillet. Add chicken; brown on all sides. Put chicken in a 13 X 9 X 2-inch baking dish. Bake, covered with aluminum foil, in a preheated 350 degree Fahrenheit oven 30 minutes.

Meanwhile, drain cherries, reserving cup juice. In a saucepan, combine cherries, reserved cherry juice, brown sugar and granulated sugar; mix well. Bring mixture to a boil over medium heat. Add mustard; mix well. Cook 5 minutes, or until slightly thickened.

After chicken has cooked 30 minutes, remove baking dish from oven. Carefully remove foil cover; spoon hot cherry mixture evenly over chicken. Bake, uncovered, 15 minutes, or until chicken done. Serve immediately.

Jason Dick is an Internet Security Specialist and web author whose most recent notable work can be found at http://home.stopsign.com. He has also worked for seven years in the food services industry and is writing a series of articles regarding current food trends, many of which contain recipes for the website: http://recipefor.com

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