Cherries: We're back!

This is one of the many reasons why I love living in California: the produce! Next in line for the summer fruits are cherries. I was walking down College Avenue today and passed by Yasai Market. I could not resist picking up a prepackaged 1 1/2 pound bag of California cherries. (For $1.99 a pound, who could resist.) We've been getting them at work, so I've been able to try the first cherries of the season.

I tried them right when I got home and to my delight they were sweet (as compared to the ones these previous weeks.) It is strange because no one in my family really likes to eat cherries. I think I am the only one. (Well, my dad like Cherry Garcia ice cream, but that is the only form of cherries that he enjoys.)

California cherry season is the strongest through June. If you plan to bake with them, removing the seed may be more appealing. You can purchase a cherry/olive pitter at Sur La Table or Williams-Sonoma. On my most recent trip to Williams-Sonoma, they carried an OXO cherry pitter for $11 and it comes with a splash guard.

Bing cherries and Rainier cherries are also starting to come around.

Cuppy Cakes

As my friend, Carol, calls them. They have been the lastest craze as these cupcake-only bakeries keep popping up. Armies of them have been showing up at weddings in place of the intricate, fondant wedding cakes.

What is so fascinating about the cupcake? Is it because of nostalgia as memories of childhood birthday parties float in our minds? Is it the convenience of having your own individual cake for only a few dollars instead of buying regular cake ending up with leftovers?

It took me a while to pick up one to try out. I am not one to go buy or make a cake just because I feel like eating it myself. Carol recommended Kara's Cupcakes in San Francisco. It was very cute as it reminded me of a jewelry store; the cupcakes were displayed in a glass-encased counter, but in small amounts. It was unlike a bakery were pastries are packed into baskets to show abundance. I debated between the flavors as people came in and out with a missions in mind. The Chocolate with Fleur de Sel or the Passion Fruit filled one. I decided on something simple: the Buttery Buttermilk with Vanilla Buttercream. (I may seem boring, but I find that it is important that even the simple flavors be good.) I found myself rather delighted with the few bites of the moist cake. The buttercream had a good balance and I did not feel like I was eating a mouthful of butter or sugar. But I think what makes Kara's cupcakes so good are the ingredients. Mmmm... Scharffen Berger Chocolate, Napa Perfect Puree, Clover Dairy... It definitely beats a supermarket cupcake filled with hydrogenated oils.

My next trip to LA will be a trip to Sprinkles, which has a more extensive menu. Ginger-Lemon, anyone?

In Season: Apriums

It is that time of year as the summer fruits are beginning to peak around the corner. I love summer fruits: peaches, plum, cherries, melons, etc. One of the things that I like about the kitchen is that produce is a bit more accessible. I have received so much more exposure to the variety of fruits and vegetables than if I went to the market on my own. My most recent discovery is the aprium. I tasted my first one this last week as our purveyor dropped off a sample.

The aprium is across between a apricot and a plum. In comparison to the pluot, which is also a hybrid of the two fruits, apriums have more characteristics of the apricot while pluots are more like a plum. On the outside, the aprium looks just like an apricot. I found it to be suprisingly sweet. I generally do not prefer apricots because of their tartness. And I am finding myself to enjoying apriums. (I dug one out of the produce reach in and had it as a part of my breakfast.) Apriums are in season a bit earlier than apricots, but its season is shorter. Note: Try dipping it in chocolate.