Suzi's Blog

Bing Cherry Mojito



Cherry can be a tough flavor to love. You grow up, get sick, have cough syrup, and vow that never, never, never again in your life will you have another thing to do with vile cherries again. Except maybe for pie. Pie should always be an exception.

When the weather warms and you want something cool, a mojito comes to mind. Now, discard that cherry prejudice. Get some fresh Bings and make this Bing Cherry Mojito. It’s good. It’s not cough syrup.

The recipe calls for cherry liqueur which while not vital is definitely insurance. Cherries vary so widely in the intensity of their flavors that having a cherry base in the liqueur is your assurance of a distinctive cherry flavor.

You only need 12 cherries for two cocktails here. You can still make that pie!


Bing Cherry Mojito

Yield: 2 drinks


  • ½ large lime
  • 8 large mint leaves
  • 2 teaspoons sugar
  • 12 Bing cherries, pitted
  • 3 ounces white rum
  • ¾ ounce Cherry liqueur [Cherry Herring]
  • ½ teaspoon cherry bitters [Fee Brothers]
  • Club soda or sparkling water


Place the lime, mint leaves, and sugar in a mixing glass. Using a muddler, crush the ingredients until the sugar has dissolved and lime has released its juice. Add the cherries and continue to muddle until the cherries are well mashed and have released their juice. Top with ice cubes, rum, liqueur and bitters. Shake vigorously until very cold.

Place a few ice cubes in 2 tumblers. Strain the mixture into the glasses. Top with a little club soda or sparkling water. The proportion should be about 3 parts drink to 1 part club soda. Garnish with a mint sprig and serve immediately.



Photo Information: Canon T21i, EFS 60MM Macro lens, F/5.6 for 1/60 second at ISO 3200 [no flash]



Lamb Chops with Roasted Cherry Vinaigrette from Michael Chiarello


Lamb. Rich and satisfying. Chef and author Michael Chiarello loves the meat and, with his restaurant experience, knows just the proportions to serve. As an entrée, two or three chops per person is plenty. That lamb flavor can, it is true, seem overpowering. The trick is to pair that meat flavor with something contrasting but equally intense. Chef Chiarello suggests this roasted cherry vinaigrette offering just that needed flavor balance.

Serve the lamb and vinaigrette over polenta for a main course. On the side, offer a deep Pinot Noir.

This vinaigrette can be used in many other ways: topping barbequed chicken or beef toned with black grill marks, trout, and of course with salads. It’s a Swiss Army knife of sauces.

The recipe below suggests cooking only half the cherries. If cherries are not available, or you prefer a different flavor, you can use pitted and halved apricots in their place.

Lamb Chops with Roasted Cherry Vinaigrette

Yield: serves 6


For the vinaigrette:

  • 1 pound fresh sweet cherries such as Bing or Rainer, pitted and halved
  • 8 tablespoons extra-virgin olive oil
  • Sat salt, preferably gray salt
  • Freshly ground black pepper
  • 6 scallions, white part only, cut on the bias into ¼ inch pieces
  • 1 ½ tablespoons tarragon vinegar
  • 1 tablespoon minced fresh tarragon

For the lamb:

  • 18 lamb chops cut from a rack of lamb, at room temperature
  • Sea salt, preferably gray salt
  • Extra-virgin olive oil for brushing


For the vinaigrette, preheat the oven to 450°F. In a large bowl, mix the cherries with 7 tablespoon of the oil. Season with salt and pepper. Heat an ovenproof sauté pan or skillet over medium-high heat, add the remaining 1 tablespoon olive oil, and heat until shimmering. Add half of the cherries and toss them once or twice. Transfer the pan to the oven and roast until the cherries around the edges of the pan begin to turn lightly brown, about 2 minutes. Remove from the oven and add to the remaining half of the cherries. Add the scallions, vinegar and tarragon. Taste and adjust the seasoning. Set aside.

For the lamb chops, prepare a hot wood fire in a charcoal grill or have a grill pan ready. Season both sides of each chop with salt. Brush lightly over with olive oil. If using a grill pan, heat the pan over high heat and oil and pan. Grill the chops for 3-4 minutes on each side. Transfer the chops to a platter and let rest for 5 to 10 minutes.

If serving with polenta, place a mound of polenta on each warmed plate. Place 3 chops on the top of the polenta with bones pointing towards the plate’s center. Top with a spoonful of vinaigrette. Ladle any extra vinaigrette into small ramekins to pass at the table.

Source: Adapted from Michael Chiarello