Anything printed on Wikipedia exists!
Jewish Geography is a bona-fide game according to the World Wide Encyclopedic website. : “Jewish geography is a popular “game” sometimes played when Jews meet each other for the first time and try to identify people they know in common. http://en.wikipedia.org/wiki/Jewish_geography
There is something comforting about the fact that the stranger you just met attends the same synagogue as your great aunt’s neighbor. Or the credentials one now has being your former preschool teacher’s grocer. Whatever the connection, we feel better when we can thread our relationship with a common pal.
I feel the same way about food.
Case in point. I love peaches, plums, and nectarines, eat them raw, bake them in a pie, cook them in a sauce over a huge scoop, of vanilla ice cream. But cherries?
Not so much. Whether deep red Bings or Pinkish tinged Rainier, would not bring one to my lips.
I don’t know why I have always been averse to cherries. Maybe it was the post traumatic experience of getting yelled at when cherry juice dripped on my white blouse. . Perhaps it’s the uncomfortable feeling that I might swallow the pit. Could be I had one too many sour ones in my youth.
Don’t love cherries.
I can’t remember when it hit me. But when I made the connection that cherries are a cousin to the stone fruit of my good friends peach, plum, and nectarine, all of a sudden, we had a connection. After all they were related to love ones. Therein began my new foray into trying cherries. I tried them. And liked them!
Another strange relationship was discovered by yours truly when I looked up a recipe for a glaze for my salmon. I had some cherries available so that was a key ingredient I wanted to use in the sauce. (Being the big girl who tried new things you know…)
Imagine my surprise when my search results brought up a fish called a Cherry Salmon! That’s its American name, its official title is Sakuramasu. It’s a type of Pacific Salmon that differs from its cousins by the transversal stripes that run up and down the fish. That closed the deal for me.
So while my cherry salmon recipe is not made with cherry salmon. It does have cherries and salmon, and a great taste to add to your meal. Cut the pieces smaller and serve them on some quinoa for a unique appetizer. Or serve as a main with some brown rice pilaf, sprinkled, perhaps with some dried…. you guessed it….. cherries! Try the sauce on your chicken too, I’ve heard its just as good!
Share this recipe with everyone you know. Related or not!
Cherry Salmon (Not to be confused with Cherry Salmon)
2 cups fresh cherries, pitted and quartered
1/4 cup margarine
1/3 cup red wine vinegar
2 tablespoons honey
1 tablespoon cornstarch
1/3 cup cold water
4 (5 ounce) salmon fillets, about 1 inch thick
salt and ground black pepper to taste
1. Place cherries, margarine, red wine vinegar, and honey in a saucepan over medium heat, and bring mixture to a boil. Reduce heat to a simmer, and cook until cherries are softened and the mixture has reduced, about 10 minutes. While the sauce is simmering, whisk the cornstarch and cold water together in a small bowl, and stir into the cherry mixture. Bring back to a simmer, stirring constantly until thickened, about 5 minutes. Remove sauce from heat.
2. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Sprinkle salmon with salt and black pepper, and place them skin sides down on a broiling pan.
3. Broil the salmon for 30 seconds, and then remove from broiler and spoon the cherry glaze generously over the fillets. Place back under broiler, and broil until salmon is opaque and the glaze has baked onto the fish, 8 to 10 minutes. Remove salmon and reglaze with cherry sauce once or twice more during cooking . Let salmon stand one minute before serving. Spoon extra cherry sauce before serving.
Try Estee’s Country Cherry Tart for another great way to use those Cherries!