Laura Avery and David Karp
David Karp is a pomologist with UC Riverside. He also writes for The Los Angeles Times. Boysenberries are a raspberry / blackberry hybrid with a short season (only late May and June). It's related to the Loganberry, the Marionberry, and dewberries. Read David's article in the LA Times. Choose boysenberries that are dark in color. Find them in Mexico, Southern California and Oregon.
Daniel Mattern is the chef at Ammo Cafe in Hollywood. They are doing Sunday prix fixe dinners with a them. This Sunday, they're doing an Ode to Cherries. Their main course is roasted cherries with pork.
One of our favorite things to do with them is roast them in
the wood-burning oven until they burst out of their skin and release their
juices. Cooked this way the cherries make a terrific accompaniment for pork or duck,
but they can also be served on their own as an appetizer with a nice spoonful
For this dish, we prefer the juicy varieties such as Burlatt
or Bing. Although a firmer cherry, such as the Brooks variety, holds up in the
oven very nicely.
1 lb of cherries, intact (don’t pit or remove stems)
2 Tablespoons olive oil
1/4 cup good quality balsamic vinegar
Kosher salt and ground black pepper to taste
1. Place one of the oven racks in the upper section of the
oven and preheat to 400°F.
2. Rinse the cherries with cold water and pad them dry
gently with a kitchen towel.
3. Place cherries in a bowl and toss them with olive oil and
balsamic vinegar, and season generously with salt and pepper.
4. Transfer cherries to a non-reactive baking dish (glass or
porcelain are ideal) with the stem standing up. Preferably, the cherries will
fit really close to one another. Cover the baking dish with aluminum foil.
5. Roast the cherries in the oven for 20 minutes or until
they start to release their juices. Remove the foil, and place the baking dish
back in the oven for another 5 minutes to allow the juices caramelize a bit.
6. Remove from the oven and let them sit for 5 minutes.
Serve cherries as desired spooning on top a little bit of the juice.