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Spiced Cherries

Makes about 1 pint.  A sprightly accompaniment to roast goose, duck, chicken or pork.

Ingredients:

1 pint stemmed sweet cherries (2 cups)

1 C white wine vinegar

1/2 C sugar

1/3 C white wine

Seeds from 1 cardamom pod

Small piece of a cinnamon stick

Pinch of ground mace

1 allspice berry

 

Directions:

  1. Put the cherries into a bowl or jar and cover them with the vinegar. Cover the bowl with a towel or cap the jar, and let the cherries stand for 8-12 hours.
  2. Drain the vinegar into a saucepan. Add the sugar, wine and spices.  Bring the liquid to a boil and then reduce the heat.  Simmer the liquid for 15 minutes.  Remove the pan from the heat and let the liquid cool.
  3. Pour the cooled liquid over the cherries, cover them and let them stand at room temperature for 3 days.
  4. Drain the liquid into a saucepan again and bring the liquid to a boil. Let cool.
  5. Put the cherries into a sterilized pint jar. Strain the cooled liquid over them, filling the jar to the brim, and cap the jar.  And all-plastic cap is preferable; if you only have a metal cap (or metal lid & ring), line it with plastic wrap.
  6. Store the jar in the refrigerator another cool, dark place for at least 1 month before eating the cherries.

Recipe from The Joy of Jams, Jellies and Other Sweet Pereserves by Linda Ziedrich.

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Summer Cherry Cake

Adapted, only slightly, from Martha Stewart

 

Ingredients:

6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour

1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (450 grams) cherries, pitted and halved (or any other not-too-juicy fruit)

 

Instructions:

Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or springform pan.

Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

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Bing Cherry Cobbler

 

Ingredients:

3lb sweet cherries, pitted

1 Tbsp fresh lemon juice, strained

3 Tbsp sugar, plus 1/3 C

2/3 C buttermilk

1 tsp pure vanilla extract

1 1/2 C all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1/2 tsp ground cinnamon

6 Tbsp cold unsalted butter, cut into pieces

1 Tbsp sugar mixed with 1/4 tsp ground cinnamon

Directions:

Preheat the oven to 375°F.  Have ready a deep 9” baking dish.

In a large bowl, stir together the cherries, lemon juice, and 3 Tbsp sugar until well mixed.  Pour the fruit into the dish and bake for 10 minutes.

While the fruit is baking, in a small bowl, stir together buttermilk and vanilla.  Sift the flour, the 1/3 cup sugar, baking powder, baking soda, salt, and cinnamon together in a large bowl.  Using a pastry blender or 2 kinves, cut the butter until the mixture forms large, coarse crumbs the size of small peas.  Pour in the buttermilk mixture and stir just until a soft, sticky, evenly moistened dough forms.

Drop the dough by heaping spoonfuls onto the hot fruit, spacing it evenly over the surface.  The topping will not cover the fruit but will spread during baking.  Sprinkle with the cinnamon-sugar mixture.  Bake until the fruit filling is bubbling, the topping is browned, and a toothpick inserted into the topping comes out clean, 30-35 minutes.  Let cool on a wire rack for about 15 mins before serving.

Recipe from Dessert of the Day by Kim Laidlaw

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Ingredients

  • 1¼ cups (170 g) pitted dark sweet cherries, frozen (pre-freeze your own!)
  • ½ packet stevia (about ¼ teaspoon powdered stevia; omit if your cherries are super sweet)
  • ¼ teaspoon pure vanilla extract
  • ⅛ teaspoon pure almond extract or 1/16 teaspoon ground mahlab
  • 1/16 teaspoon sea salt
  • 2-3 tablespoons ice-cold water
  • 1 tablespoon chopped good-quality dark chocolate (see Note)

 

Instructions

  1. Add the cherries, stevia, vanilla extract, almond extract, and salt to a food processor and pulse until it looks crumbly.
  2. With the motor running, slowly add enough cold water (about 2 to 3 tablespoons) so it comes together into a smooth mixture.
  3. Add the chocolate chips and pulse one or two times.
  4. Serve immediately if you like it on the softer side, or transfer to the freezer to solidify a little before serving.

 

Notes:

Chocolate: To keep this paleo and vegan, use dairy-free, stevia-sweetened dark chocolate.

 

http://www.anediblemosaic.com/quick-easy-cherry-chocolate-sorbet-frozen-treat-week/

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Ingredients:

1/3 Cup butter

1/2 Cup brown sugar

1/2 Cup sugar

1 1/2 cups fresh sliced stone fruit

12 cherries (can sub maraschino or canned if fresh aren’t available)

1 tsp grated lemon rind

1 package spice cake mix

Directions:

Melt butter in 9×12” pan.  Blend brown and granulated sugars and sprinkle over bottom of pan.  Arrange  stone fruit slices and cherries in 12 “flowers” – on for each serving when the cake is cut.  Sprinkle lemon rind over top.  Make up cake according to package directions and spoon over peach slices.  Bake at 375 degrees for 40 to 45 minutes.  Cool 5 minutes on rack before turning out.

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Cherry Yogurt Pops

Ingredients:

1 3/4 cups plain full-fat Greek yogurt

4 tablespoons sugar or agave nectar

3 cups sliced, pitted cherries**

Directions:

  1. Whisk together the yogurt and 2 tablespoons of the sugar in a medium bowl.
  2. In a sparate bowl, combine the cherries and the remaining 2 tablespoons of sugar and mash with a fork or potato masher until coarsely crushed.
  3. Layer the yogurt and blackberry mixtures (starting with the yogurt mixture), dividing evenly among eight 4-ounce paper cups or 4-ounce ice-pop molds. Drag a toothpick or skewer through the mixtures to create a swirl effect.  Insert ice-pop sticks and freeze until firm, at least 3 hours and up to 4 days.  Remove from the freezer 10 minutes before serving to    soften slightly.
  4. Enjoy!

**or substitute any berries or other fruit, or a combination of fruit, for exciting new popsicles!

 Recipe from Real Simple, July 2013 issue

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Serves 4

Ingredients:

 1 tsp ground cumin

 1 tsp ground coriander

 Salt

 1 1/2 lbs skinless, boneless chicken breast

 1 lemon, juiced (or 3 Tbsp lemon juice)

 2 tsp honey

 2 tsp olive oil

 1/2lb sweet cherries, pitted & quartered

 8 oz arugula (about 5 cups)

 1/2 bunch flat leaf parsley leaves

Directions:

  1. Preheat grill to medium; oil the grate. In a small bowl, combine the cumin, coriander, and 1 tsp salt.  Rub the chicken with 3 tsp of the spice mixture.  Grill, turning once, until just cooked through (about 8 minutes). Transfer to a cutting board.
  2. Meanwhile, in a large bowl, whisk together the lemon juice, honey and the remaining spice mixture. Whisk in the olive oil.  Add the cherries, arugula and parsley; toss well to coat.
  3. Thinly slice the chicken against the grain. Divide the salad among 4 plates and top with chicken.

Recipe from Everyday with Rachel Ray

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