A couple of weeks ago – at our farmers market – we heard that eating a spoonful of local honey (that which is harvested within 100 miles of where you live, but the closer the better) every day has a very good chance of reducing your seasonal allergies. But, you must start this now for it to be effective in the fall or next spring, now while you have the allergies. The theory is that it works like a vaccine – daily dosing gradually vaccinates the body against allergens, a process known as immunotherapy. The proximity of the honey harvest increases the chances that the varieties of flowerings plants and grasses that the bees are feeding from will also be the same ones that cause the allergies. Here’s a way to get your daily does in the form of a fun and all-natural treat.
Recipe: Honey Peach Yogurt Ice Pops
Makes 4-6 ice pops (depending on your molds)
You could try these with blackberries, strawberries, cherries, or any other combo you like!
1 c. plain Greek-style yogurt
1/4 – 1/3 c. honey, depending on your sweetness preference
1 c. coarsely chopped, peeled peaches
Whir all but 1/2 cup of fruit in a blender or food processor, then stir in remaining fruit and pour into ice pop molds. Freeze at least four hours or until completely solid.
2 plus c. fresh sour cherries, pitted and halved
1 1/2 c. cake flour (try King Arthur’s Unbleached)
1 /1/2 tsp. baking powder
1/4 tsp. salt
2 lg. eggs
3/4 c. sugar
3/4 c. unsalted butter, melted and cooled
1/3 c. milk
1 tsp. vanilla extract
Preheat oven to 400 degrees.
Butter (or grease) and 8.5 ” X 4.5″ loaf pan.
In a small bowl. combine flour, baking powder, and salt. set aside.
In a large bowl, whisk together eggs and sugar until well combined and thick. Add melted, cooled butter, milk and vanilla. Pour half of batter in prepared pan. Layer one-half of the cherries on top. Pour rest of the batter on top and spread evenly.
Bake in preheated oven for 15 minutes. Remove pan from oven and place the rest of the cherries on top, pressing them into the cake batter carefully. Return pan to oven and bake for another 30 minutes or until golden brown and toothpick inserted into the cake comes out clean.
Enjoy!
Tourists flock to Washington DC every year to see the ornamental cherry trees in bloom, but flocking to market to pick up firm, heart-shaped sweet cherries or heading out to a pick-your-own farm to pick sour cherries can be equally as satisfying. Delicious eaten out of hand, sweet cherries can also be cooked, or – as in one of today’s featured dessert recipe – macerated with orange and almond flavors to make a delightful, low-fat, chilled dessert. Today’s cherry cake was inspired by Whitney’s very generous gift last weekend of a brimming basketful of the Summer Solstice (FYI, that’s when our local harvest is ready) sour cherries that she picked.
Recipes:
Sweet Cherry Granita
Sour Cherry Pound Cake
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