Glossy little cherries have an undeniable appeal at this time of year.
They’re even harder to resist when spotlighted in sweet treats like these “Cherry Upside-Down Cakelets.”
This Food52 recipe is by VVVanessa. When I received my first cherries of the season last week in a bountiful Farm Box, I knew I wanted to do something special with them.
Farm Box is a new start-up by the digital design company, 409 + Co, which was founded by Andreas Winsberg, whose father owns the Bay Area’s Happy Quail Farms, famous for growing the first coveted pimientos de Padron peppers in California.
Cherries and oats galore in these hearty muffins by Pastry Chef Joanne Chang.
These muffins are loaded. With oats, cherries and a whole lot of goodness.
They fill the pan with an avalanche of batter, rising up with bountiful domes.
Joanne Chang, the Harvard grad-turned-baker extraordinare with four Flour bakeries and the Myers + Chang diner, all in Massachusetts, has done it again. If you loved her first cookbook, “Flour” (Chronicle Books), you’re sure to treasure its follow-up, “Flour, Too” “Flour, Too” (Chronicle Books). The second cookbook, of which I received a review copy, includes 100 recipes, not just for sweets, but savories, as well, including apple-wood smoked BLT, “Mama Chang’s Hot and Sour Soup,” and mushroom and leek lasagna.
Of course, having the sweet tooth that I do, I couldn’t resist zeroing in on the pastries first.
“Brown Sugar-Oat Cherry Muffin” is like a nourishing bowl of morning oatmeal — only in muffin form. Which means it’s just a little naughty, as a result.