Canada’s cherry season is one of the highlights of summer. Sweet, vibrant and available for only a few precious weeks, cherries have long been treasured by home cooks and chefs alike. In these two recipes, I’ve paired one of Canada’s finest seasonal fruits with classic Irish ingredients, bringing together Canadian orchards and Celtic culinary traditions.
Cherry & Irish Whiskey BBQ Glazed Pork Ribs
Sweet cherries bring freshness and natural acidity to this rich barbecue glaze, following the traditions of pork pairing well with orchard fruits, while Irish whiskey adds depth and a subtle Celtic twist.
Serves 4–6
Ingredients
Ribs
2 racks pork back ribs
Salt and freshly ground black pepper
Cherry BBQ Sauce
2 cups cherries, pitted
1 small onion, diced
2 cloves garlic, minced
1 cup passata
½ cup Irish whiskey
2 tbsp honey
1 tbsp apple cider vinegar
1 tsp smoked paprika
1 tbsp Worcestershire sauce
Salt and freshly ground black pepper
Method
Season the ribs generously with salt and pepper. Wrap tightly in foil and roast at 150°C (300°F) for approximately 2½ hours, or until tender.
Meanwhile, place all the sauce ingredients into a saucepan and bring to a gentle simmer. Cook for about 20 minutes, until the cherries have softened completely. Blend until smooth, then return to the pan and simmer for a further 5 minutes until slightly thickened.
Finish the ribs on a hot barbecue or under a grill, brushing generously with the cherry BBQ sauce during the final few minutes until beautifully caramelised.
Roasted Cherries with St. Tola Goat’s Cheese, Irish Heather Honey & Toasted Walnuts
Warm roasted cherries pair beautifully with creamy St. Tola goat’s cheese, fragrant Irish heather honey and toasted walnuts. It is a simple dish that works equally well as a starter or served alongside grilled pork, duck or lamb.
If St. Tola is unavailable, substitute any good-quality soft goat’s cheese.
Serves 4
Ingredients
2 cups cherries, pitted
1 tbsp Irish heather honey
1 tbsp red wine vinegar
200 g St. Tola soft goat’s cheese
⅓ cup toasted walnuts
Fresh mint leaves
Freshly ground black pepper
Grilled sourdough, to serve
Method
Preheat the oven to 200°C (400°F).
Toss the cherries with the honey and red wine vinegar before roasting for 12–15 minutes, until softened but still holding their shape.
Spread the goat’s cheese onto a serving platter. Spoon over the warm cherries and their juices, drizzle with a little extra Irish heather honey, then scatter over the toasted walnuts, fresh mint and a few twists of black pepper.
Serve immediately with grilled sourdough as a starter or alongside grilled pork, duck or lamb.
About the Author Ben Kiely is a chef and culinary educator with a Celtic background based in Vancouver, British Columbia. He is the Senior Education Administrator and Lead Chef Instructor at the Pacific Institute of Culinary Arts (PICA), where he teaches classical cooking while celebrating the connections between Celtic food traditions and Canada’s outstanding seasonal ingredients
