MediLodge of Monroe Celebrates National Cherry Month!

By Chris Burchell, Executive Chef, MediLodge of Monroe

Hi again to everyone out there!  I hope you are all making it through the winter.  I still keep the hope that it will end mildly during the last couple of months…fingers crossed.  My newsletter articles deal with food holidays for the month ahead.  If there is any topic you might like to see me write about, please do not hesitate to leave me a message at the facility.  February happens to be National Cherry Month.  This strikes me a bit odd due to the fact that cherry trees don’t even blossom until Spring.  Maybe Spring was already chocked full by the time someone decided to give the cherry its own holiday month.

Cherries are one of nature’s healthy fruits.  Cherries are high in vitamin C, carbohydrates, and water, and include trace amounts of fiber, protein, vitamin A, vitamin B1 (thiamin), vitamin B2 (riboflavin), niacin, calcium, phosphorus, iron, and potassium.  Cherry trees offer products other than the fruit itself.  The lovely, fragrant cherry blossoms are a rite of spring and are actually a tourist draw in places such as Washington, DC, and Door County, Wisconsin.  In addition, parts of the tree itself have long been used for medicinal purposes. The bark, leaves, and seeds of the cherry trees contain cyanogenic glycosides—poisons that are lethal if ingested by children or animals.  Native Americans and others use the leaves and carefully prepare teas with them for the treatment of colds or coughs.  Others have experimented with cherry stalk tea in the treatment of kidney diseases.  Basically the cherry is an amazing fruit.  It tastes delicious, its blossoms are beautiful and fragrant, and the plant as a whole offers benefits outside the arena of nourishment.


Cherry Cobbler

By Chris Burchell, Executive Chef, MediLodge of Monroe

Yields 8 servings


4 Cups Tart Cherries, stemmed and pitted

2 oz. white sugar

2 oz. brown sugar

2 pinches ground cinnamon

1 pinch ground nutmeg

1 teaspoon fresh lemon juice

1 tablespoon cornstarch

1 cups all-purpose flourmonroe

2 oz. white sugar

2 oz. s brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

3 oz. unsalted butter, chilled and cut into small pieces

2 oz. boiling water

Mix together:

3 tablespoons white sugar,

1 teaspoon ground cinnamon


1. Preheat convection oven to 375°F (220°C).

2. In a large bowl, combine cherries, 1st white sugar, 1st brown sugar, 1st cinnamon, nutmeg, lemon juice, and cornstarch.  Toss to coat evenly, and pour into baking dish.  Bake in preheated oven for 10 minutes.

3. Meanwhile, in a large bowl, combine flour, 2nd white sugar, 2nd brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

4. Remove fruit from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture.

Bake until topping is golden, about 30 minutes.


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