[2] Dried cherries to sprinkle on anything or serve with cheese (photo courtesy Murray’s Cheese).

[3] Frozen cherries turned into Cherries Jubilee (photo courtesy Williams-Sonoma).

[4] Enjoy a shot of cherry liqueur, or add it to tea or atop ice cream or sorbet (photo courtesy Cocktail Guiden).

Today is the birthday of George Washington, leader of the Continental Army and first president of the United States Of America.

His honesty is a lesson for us all; after chopping down his father’s beloved cherry tree as a young boy, he admitted, “I cannot tell a lie…I did cut it with my hatchet.”

While that story has since been found to be apocryphal, created by his biographer after Washington’s death, the association with cherries endures (more myths about George Washington).

It’s a happy excuse to celebrate the day with cherries at every meal:

 
And if you’re feeling especially indulgent, some chocolate-covered cherries. And less indulgent, this…
 
 
RECIPE: CHERRY VANILLA ICE CREAM SANDWICH

Delicious.com.au made the cherry ice cream in photo #1 from scratch; here’s the recipe.

But you can do it in minutes with a trip to the market to buy cherry vanilla ice cream plus cookies or brownies.

Then, soften the ice cream on the counter until you can spread it, and you’re in business.

(No cherry vanilla ice cream in the store? Swirl canned or frozen cherries into softened vanilla ice cream.)
 
Preparation

1. USE a rubber spatula to place the ice cream on the bottom cookie. Add the top cookie and use a metal spatula to remove excess ice cream from the sides.

2. WRAP each sandwich in plastic and place it in the freezer to harden. In half an hour, you’re ready to celebrate.

NOTE re brownies: If the brownies are thick, slice them in half horizontally. You can also use pound cake slices.
 
 
MORE CHERRIES

> The History Of Cherries
 
> The different Types Of Cherries

Over the past 15 years, hummus, a Middle Eastern dip and spread, has exploded as favorite food in the U.S. We think of hummus as comfort food.

Based on its nutrition, versatility and of course, taste, it’s a winner.

Most people know that hummus is made from cooked, mashed chickpeas blended with tahini (a paste made from toasted sesame seeds), olive oil, lemon juice, salt and often, garlic.

In fact, the word hummus derives from the Arabic word for chickpeas; the name of the prepared spread is hummus bi tahina, chickpeas with tahini.

What is less known is that hummus can be made with pulses—beans, lentils and peas—other than chickpeas.

And that hummus doesn’t have to be beige.
 
THE NEW HUMMUS IN TOWN

Lantana, a new brand of hummus made with white beans, black beans or yellow lentils instead of chickpeas, is shaking up the hummus category.

In a sea of beige hummus offerings, Lantana’s hummus is green (edamame), orange (carrots, chile peppers), purple (beets), tan (black beans), yellow (yellow lentils) and other hues (the white bean hummus is beige).

The flavors deliver color to the plate and excitement to the palate. We’re hooked.

White no store is likely to carry all the varieties, there is a feast of flavors:

 
What to do with this cornucopia of riches?

Dip it and spread it, of course; but check out our 20 different ways to serve hummus beyond dipping.

Lantana hummus is packaged in 10-ounce containers. For grab-and-go, there are two-ounce single-serve containers, available in multipacks or sold in individyal snack packs with crunchy sesame sticks for dipping.

The line is OU-kosher and gluten free.

Lantana is available nationally at retailers like Kroger, Sprouts, and Target. Here’s a store locator.

Before you head to the store, print out the $1.00 coupon on the website.
 
 
THE HISTORY OF HUMMUS

Purées of chickpeas, sesame, lemon, and garlic have been eaten in the Levant† for millennia. Chickpeas were widely consumed in stews and other hot dishes.

Cooked, puréed chickpeas eaten cold with tahini first appear in Egypt and the Levant† during the Abbasid Caliphate (750 to 1517 C.E.) during the Islamic Golden Age.

The earliest known recipes for a dish similar to hummus bi tahina are in 13th-century cookbooks from Cairo.

Some food historians believe that the first hummus appeared a century earlier, attributed to Saladin, the first sultan of the Ayyubid dynasty (1174–1193). If so, it was more likely created by a cook in his kitchen, the idea of the warlord-as-cook being a stretch.
There were other for cold chickpea purées, but not combined with tahini.

[1] Lantana’s line of hummus has colorful packaging, and equally vibrant flavors (all photos courtesy Lantana Foods).

[2] Lantana’s flavored hummus varieties are dips for just about anything. Try them with baked sweet potato wedges or fries.

[3] It may not be Italian, but add hummus to an antipasto plate.

Party time: Turn bright dabs of hummus into canapés (a.k.a., hummus bites).

[2] Mandarinquats close up (photo courtesy Good Eggs).

Cross-breeding fruits and vegetables to discover a desirable hybrid is an ongoing task among breeders everywhere. (Hybridization is the same as cross-breeding.)

You may have come across apriums and plucots, both of which are crosses of apricots and plums, with different percentages of genes.

We just saw our first mandarinquat, a cross between an mandarin and a kumquat.

The hybrid created a very juicy, larger fruit.

“If you’re into tart fruit, this is a great one to eat out-of-hand, but it also lends itself to preserving, juicing or zesting,” says Good Eggs, which retails the fruit.

They suggest using a mandarinquat instead of an orange or lime in cocktails for some added acidity.

The fruits in photo #2 were grown at Deer Creek Heights Ranch in Porterville, California.

We always drool at the produce of Good Eggs, which, from its headquarters in the Bay Area of California, has access to many dedicated family farmers who grow wonderful produce.

Our idea of a vacation: Head to the Good Eggs warehouse and walk up and down the aisles for a taste-a-thon. (That’s just a fantasy—the company is a delivery service only.)
 
 
A BRIEF HISTORY OF PLANT BREEDING

Plant breeding dates back to the domestication of the first agricultural plants, somd 9,000 to 11,000 years ago.

Early farmers selected plants with desirable characteristics and used their seeds to propagate subsequent generations.

Over time, a better plant was produced: hardier, bigger, tastier, etc.

Today, plant breeding goes beyond genetics, with a scientific basis that incorporates molecular biology, cytology, systematics, physiology, pathology, entomology, chemistry, and biometrics.

Here’s more about it.
 
 
>>> THE DIFFERENCE BETWEEN MANDARINS & ORANGES <<<
  

This week’s product selection is certified gluten free, but anyone at any table should be happy to eat them.

We present them in alphabetical order.
 
 
1. CANYON BAKEHOUSE COUNTRY WHITE BREAD

Several loaves of bread arrived from Canyon Bakehouse one Friday afternoon. Rather than have them sit all weekend, we asked if anyone wanted to take them home.

No one in attendance pursued a gluten-free diet, but our colleague Bingo Wyer volunteered.

“I almost didn’t take the loaves because I don’t typically buy white bread, and I have no gluten issues.

“And ‘Country’ as an adjective for white bread seemed a bit of an over-promise. However…

“They’re very good: a nice texture, good crust and very good flavor. I’m surprised: I really, really liked them.

“My favorite is the gluten-free Ancient Grain (photo #2). It’s dense and while it’s pre-packaged, sliced bread, it’s moist, tasty and has heft [i.e., dense, not airy].

“My loaves were happily turned into toast, French toast, sandwiches, stuffing and bread pudding.”

The line is certified kosher by Circle V (Vaad Hoeir of St. Louis).

Discover more, including recipes and coupons, at CanyonGlutenFree.com.
 
 
2. JANE BAKES GLUTEN-FREE COOKIES

A few months ago, Jane Bakes cookies were our Top Pick Of The Week. We ate all the traditional varieties, but had not yet tried the gluten-free cookies.

Not surprisingly, given the amazing quality of those first cookies, the gluten-free varieties are just as good:

 
You can buy them in bags, boxes (photo #3) or gift jars.

These artisan cookies are pricier than some others, but the quality and experience are worth every penny.

Get them at JaneBakes.com.

[1] Canyon Bakehouse’s dense and tasty gluten-free Ancient Grain bread (photo E. Bingo Wyer | THE NIBBLE).

[2] Canyon Bakehouse makes more than 15 types of gluten-free bread products (photo courtesy Canyon Bakehouse).

[3] Jane’s outstanding cookies are available in conventional and gluten-free varieties (photo courtesy Jane Bakes).

[3] (photo courtesy Gluten Free Boston & Beyond).

[4] RW Garcia’s gluten-free snack chips are a hit with us (photo courtesy RW Garcia).

3. PAMELA’S FIGGIES & JAMMIES

Our grandfather’s favorite cookie was Fig Newtons, and in our childhood, we enjoyed them together.

Over time, as ingredients were perhaps downgraded and our palate was upgraded, we no longer ate them. We tried Fig Newmans, better but no cigar.

Decades later, however, Pamela, the doyenne of premier gluten free baked goods, produced her own versions, Figgies & Jammies. And even with no gluten, they’re better than any other brand we’ve tried.

Figgies & Jammies are made in four flavors:

 
The first three are also available in Big Fig bars, 1.41 ounces compared to .9 ounces for Figgies & Jammies.

The line is certified kosher (dairy) by OU. Discover more at PamelasProducts.com.
 
 
4. RW GARCIA’S 3 SEED CRACKERS

What’s a cross between a cracker and a chip? RW Garcia’s snack crackers, which can be eaten like a chip: from the bag or bowl, with or without a dip.

Or, serve them like a cracker, with cheeses, spreads, or turned into a canapé.

The crackers are all natural and gluten free. Each has added seed nutrition via a mix of black sesame seed, brown flaxseeds and chia seeds.

 
The company also makes delicious Pulse Tortilla Chips, made with legumes and ancient grains. The chips are high in protein, high in fiber, and low in fat.

 
The line is certified gluten-free and certified kosher (dairy) by OU. Discover more at RWGarcia.com.

Stay tuned for more gluten-free favorites!

Skip the cherry pie for George Washington”s Birthday (February 22nd). Make this delicious cherry tart instead.

The recipe, sent to us by Vermont Creamery via the New England Open House Cookbook, actually works with any fruit.

When berry season arrives, make it with blackberries, blueberries, raspberries or strawberries; or call in the stone fruits—apricots, cherries, nectarines, peaches, plums. Fig lovers: Use fresh figs.

Your fruit of choice—rest atop a filling of lemon-mascarpone cream. Is your mouth watering yet?

The cherry tart can be frozen or canned cherries, or fresh cherries in season.
 
 
COOKING WITH CHERRIES

While cherries are a summer fruit and we love eating the sweet ones—Bing, Queen Anne [a.k.a. Royal), Rainier—the cherries that are best for baking and cooking are the sour/tart cherries.

They are rarely sold fresh: Most taste too tart to eat without sweetening and cooking. But they are superior to sweet varieties when when cooked or baked, and are the type used for making jams and preserves.

Sour cherries like the Montmorency (which accounts for more than 95% of the U.S. sour cherry market) are pitted and then canned in water or syrup, or frozen. The frozen cherries generally have a better texture and taste than the canned options.

Here’s more on the different types of cherries.
 
 
RECIPE: FRUIT TART WITH LEMON MASCARPONE FILLING

Serve the tart the same day it is made, preferably within a few hours of making it. If that’s too much to do with other cooking needs, save this recipe for when you’re invited to dinner and can bring it as dessert.

Ingredients For A 9-Inch Crust

 
Ingredients For The Lemon Mascarpone Cream Filling

 
Ingredients For The Topping

 
 
Preparation

[2] The cherries lie atop a filling of lemon mascarpone. We use Vermont Creamery’s mascarpone (photo courtesy Good Eggs).

[3] Pick up a bag of frozen cherries (photo courtesy Dole).

[4] Get a copy of the New England Open House Cookbook (photo courtesy Workman Publishing Company).

2. PLACE the flour, sugar, pinch of salt, and butter in a food processor and pulse the machine until the mixture resembles coarse crumbs. With the machine running, drizzle in enough ice water to make the dough begin to form into a ball.

3. DIVIDE the pastry dough in half and, working on a lightly floured work surface, shape each half into a flat disk. Wrap each pastry disk in plastic wrap and refrigerate the disks for at least 45 minutes and up to 24 hours or freeze them for up to 3 months.

4. FLOUR the work surface lightly. Roll out 1 pastry disk to form an approximately 11-inch circle. Ease the pastry into a 9-inch tart pan with a removable bottom. Crimp the edge decoratively, trimming away any excess dough. Refrigerate the tart crust for about 30 minutes before baking it.

5. LINE the chilled tart crust with aluminum foil or parchment paper and fill it with ceramic pie weights or dried beans. Bake the tart crust until the edges begin to brown, about 15 minutes. Remove the weights and liner and continue baking until the bottom is a light golden brown, 12 to 15 minutes. When finished, transfer the tart crust to a wire rack and reduce the oven temperature to 325°F. As the crust bakes…

6. MAKE the filling. Combine the eggs, lemon juice, lemon zest, mascarpone, cream, sugar and salt in a mixing bowl. Beat with a hand-held electric mixer at medium speed until smooth and creamy. Pour the filling into the baked tart crust.

7. BAKE the tart until the filling is set, 20 to 25 minutes. Let the tart cool completely on the wire rack.

8. ARRANGE the fruit in a tight, attractive concentric circles on the top of the tart. Place the jelly and cassis in a small saucepan, stir to combine, and heat over medium-low heat until melted and smooth.

9. BRUSH the warm jelly mixture gently over the fruit with a pastry brush. Refrigerate the tart until ready to serve.