Greek cherries and cream for DC’s Cherry Blossoms
A celebration of Cherry Blossom season
People, we made it to Cherry Blossom season! This time of year is special in DC, and not just because it is beautiful and getting warmer. The cherry trees you see in DC were a gift from Japan back in 1912 as a symbol of unity and hope—a good reminder when we might need it.
And of course our restaurants also celebrate this time every year. At China Chilcano, we have Sakura Crystal Dumplings or crispy crab rangoons with a cherry sweet and sour sauce. The Bazaar has an amazing dragon fruit ceviche, with cobia, cherry hibiscus air, avocado and pecans. Oyamel and Jaleo and Zaytinya are in on the action too…don’t miss out, if you live in DC (or are visiting for the festival or spring break!)
And of course we couldn’t be in Cherry Blossom season without sharing a recipe with cherries! Today it’s a version of a special at Zaytinya featuring both dried and fresh cherries, served with creamy cheese, crunchy-sweet almonds, and tarragon for a nice herbal touch. Zaytinya DC’s Head Chef Terry Natas has memories of the season in Greece, where his family would pickle or preserve the final harvest of fruits in a season to be able to enjoy them for the rest of the year. Preserved sour cherries, called vissino in Greek, were a perfect “spoon sweet”—a little bite to serve to guests and visitors as they came into the house (remember how hospitable my friend Aglaia told us people in Greece are to guests?)
This savory dish, created by Zaytinya’s sous chef Zach (and inspired by chef Terry’s memories of pickled cherries), brings savory pickled dried cherries and honey-sweetened fresh cherries together as a tart-sweet combo with warm spices and a creamy, savory cheese. Chef Zach’s dish at Zaytinya is served with the delicious Greek cheese manouri, but at home it’s easy enough to substitute mascarpone or ricotta.
Serve it as a light first course with pita or crackers (or as a really amazing, savory dessert?!) I included the recipe for green mint oil—which you have seen in the halloumi and citrus salad recipe from this winter—but you can also leave it out.
If it’s warm enough to grill where you are, you could serve this with the köfte kebabs from the Zaytinya cookbook for an amazing spring dinner!
Greek-Style Preserved Cherries and Cream
Serves 4