'Seasonal' treats deliver taste treat

Generally, when one thinks of “seasonal,” it means the “now” of local availability; so generally that would include two of today’s offerings – oranges and soon, cherries, with delectable recipes for both; but tomatoes? Well, we’re going to cheat a bit on that one today. Enjoy!

Orange Mousse

2 Tbs. plus 1/3 cup water

1 1/2 tsps. unflavored gelatin

1 cup whipping cream

3/4 cup fresh-squeezed orange juice, measured after straining

1 Tbs. plus 1 tsp. grated orange peel

6 large eggs, separated into large bowls

1 cup granulated cane sugar

1/4 cup plus 2 Tbs. cornstarch

Wash orange before grating and squeezing. Place 2 Tbs. water in heavy large saucepan, sprinkle gelatin over. Let stand 10 minutes to soften. Add cream, orange juice and peel and stir over medium heat until gelatin dissolves and mixture is hot. In bowl of 6 yokes, whisk in 1/4 cup sugar and cornstarch. Gradually whisk hot cream mixture into yolk mixture. Return to saucepan. Bring mixture to boil, stirring constantly. Transfer to clean bowl; let stand just until cool.

In heavy small saucepan stir together remaining 1/3 cup water and 3/4 cup sugar over low heat until sugar dissolves. Increase heat and boil without stirring until clip-on candy thermometer registers 240F, about 4 minutes. Meanwhile, with an electric mixer, beat egg whites in their bowl until stiff but not dry. Gradually add hot syrup in steady stream, beating constantly. Continue to beat until meringue is cool.

With a spatula, gently fold cool meringue into custard until completely incorporated. Divide mixture into eight 3/4-cup ramekins or custard cups; refrigerate overnight. Serve with a dollop of whipped cream if desired. Need I say this is a natural to pair with a glass of champagne?

Now for those soon-to-be-available cherries!

Cherry Fool

2 pounds ripe sweet cherries, pitted and sliced in half

½ cup red-currant jelly

1/3 to ½ cup brown sugar depending on sweetness of cherries

3-inch strip of orange peel

1 cinnamon stick

2/3 cup heavy cream

½ teaspoon vanilla OR almond extract

Toasted slivered almonds for garnish

Place pitted sliced cherries in heavy saucepan with the jelly, brown sugar, orange peel and cinnamon stick. Bring to a boil, stirring occasionally. Reduce heat for a low boil and cook gently, uncovered, until very tender, mashing a few with a pastry cutter as they cook. When tender, 12-15 minutes, remove pan from heat. Mash a few more of the cherries leaving about a quarter of the slices remaining intact. Cool completely; remove cinnamon stick and orange peel.

Whip cream until soft peaks form, add extract of choice. Layer cherry mixture and whipped cream alternately in glass serving dishes ending with a dollop of cream atop each one. Garnish with toasted almonds and a whole cherry with stem if you wish.

Unlike our lavish dessert offerings, the hothouse tomato recipe is strictly appetizer or main-dish. While disguising the often somewhat tough texture of greenhouseraised offerings, it’s the perfect accompaniment to most any entrée of meat, fish or fowl with its savory topping. Brief broiling warms the slices and brings out their true tomato-y flavor, augmented by herb-sparked melted mozzarella cheese.

Broiled hothouse tomatoes

Tomatoes; mozzarella ball; herbs of choice:

Heat-proof broiling/serving dish,

Select evenly-matched sizes of tomatoes, one per person unless quite large. Wash and dry tomatoes, peeling only across the top where you core them. Cut away the peeled tops and chop finely. Thinly slice bottoms enough for removing “belly-button” and leaving flat base for broiling pan. Slice all prepared tomatoes into equal thickness of a good 1/2-inch or more. Place in a lightly oiled or buttered grilling/serving pan as shown.

Top each tomato slice with a 1/4-inch thick slice from a round of mozzarella.

Chop together herbs of choice – cilantro/parsley, green onion, chives, basil, and toss with chopped tomato pieces. Sprinkle over top adding a dash of crushed chili pepper if desired.

Have oven broiler pre-heated, and shelf no more than 6 inches from heat source. Broilers differ, but about 3 minutes should be the norm. Watch carefully. Mozzarella should be slightly puffed and beginning to brown and tomatoes should be just warmed through and NOT be losing juice. Remove from oven and allow to cool only briefly before serving as is with a spatula.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com. or by phone at 208-265-4688.