Recipes for sweet cherries?

M

markinhouston

Well-known member
The post above for sour cherries is quite timely; cherries are 99 cents/pound at Kroger today. These are sweet Bing cherries--does anyone have ideas/recipes for them? I have made some pickled cherries with tarragon, and come cherry-habanero chutney, and a cherry cobbler. I might do a quart of brandied cherries, but that price keeps telling me buy more. Help!!

 
Cherry Burgers

These are excellent!

Cherry Burgers (Adapted from Eating Well)

http://4.bp.blogspot.com/_J-s7w5-Rv84/R9nQ6PjgQaI/AAAAAAAAEPs/Y3snyu_mrkg/s400/CherrBurgers-2.jpg

For the cherry ketchup

10 ounces frozen pitted cherries (use fresh here)
1/2 cup dried cherries
1/2 cup cider vinegar
1/3 cup water
2 garlic cloves, crushed
1 tablespoon sugar
1/4 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon cardamom
1/8 teaspoon cinnamon
1/8 teaspoon cayenne pepper

For the burgers

1/2 small sweet onion, cut into thin rounds
12 ounces ground sirloin
1/2 cup dried cherries, finely chopped
1/2 cup panko breadcrumbs
1 garlic clove, minced
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 English muffins, split and toasted
4 lettuce leaves

To make the ketchup

In a large saucepan, combine frozen cherries, dried cherries, vinegar, water, garlic, sugar, ginger, allspice, cardamom, cinnamon and cayenne. Bring to a simmer - reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the fruit is tender, about 15 to 20 minutes. Remove from heat and let cool slightly. Scoop the mixture into a food processor or blender and process until smooth. This makes a generous amount and you will have plenty leftover.

To make the burgers

In a medium bowl, add sliced onions and cover with icy water - set aside.

Preheat grill

In a large bowl, combined beef, cherries, breadcrumbs, garlic, vinegar, mustard, Worcestershire sauce salt and pepper. Evenly divide the mixture into 4 portions and pat into 1/2" thick patties. Use your thumb to make a slight indent in the center of each patty to help them evenly cook through.

Drain the onions. Assemble the burgers by topping the muffins with the burgers, onion slices, lettuce and ketchup.

Makes 4 servings.

http://desertculinary.blogspot.com/2008/03/burgers-with-sweet-cherry-twist.html

 
Hey Joe, found this in my to-try file from your site!Chicken Salad w/Cherries & Goat Cheese Dressing

CHICKEN SALAD WITH CHERRIES AND GOAT CHEESE DRESSING

Dressing:
2 ounces crumbled fresh goat cheese
1/2 cup sour cream
2 tablespoons chopped chives
2 tablespoons water
2 teaspoons white-wine vinegar
salt and fresh ground black pepper

Chicken:
1 1/2 tablespoons canola oil
16 ounces chicken cutlets

1 large head Boston lettuce, torn into bite-size pieces
2 cup sweet cherries, pitted and halved
1/3 cup chopped walnuts, toasted walnut pieces

DIRECTIONS:

In a small bowl, whisk together goat cheese, sour cream, chives, water and vinegar - season to taste with salt and pepper.

In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Place chicken into the skillet, working in batches if needed, and cook until opaque throughout, about 2 to 3 minutes per side. Remove and place on a cutting board to rest for 5 minutes. Thinly slice chicken crosswise.

Divide lettuce between four plates - evenly top with the cooked chicken, cherries and walnuts. Serve with dressing alongside.

Makes 4 servings.

Adapted from Everyday Food

http://desertculinary.blogspot.com/2005/05/chicken-salad-with-cherries-and-goat.html

 
Another from my to-try list: Chicken With Sage and Cherries

CHICKEN WITH SAGE AND CHERRIES

From the poster: "Made this for a function I catered. It was a big hit. You can use sweet or sour cherries, I used sour."

1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 chicken breasts
2 tablespoons butter
1 garlic clove
2 shallots (minced)
1/2 cup sour (or sweet) cherry juice (or chicken broth)
1/2 cup sour (or sweet) cherries (pit and chop)
1 teaspoon brown sugar
1 tablespoon sage (fresh chopped)

Dredge chicken in flour, salt and pepper.
Melt butter over medium heat add chicken, cover and cook 6 minutes.
Turn chicken over, add garlic and shallots, cover and cook 6 minutes.
Remove chicken and keep warm.
Add juice, cherries, sugar and sage to pan.
Simmer 8 minutes to thicken, serve over chicken.

4 servings

http://www.recipezaar.com/Chicken-With-Sage-and-Cherries-141009

 
Cherry (or raspberry) brown butter bars

CHERRY (OR RASPBERRY) BROWN BUTTER BARS

"...As for the fruit you use, no need to limit yourself to either cherries or raspberries — use whatever looks best by you right now, or whatever you have on hand. I bet you could even carry this into fall with apple or pear slivers.

Special equipment: Although not a prerequisite to make these, if you’re the type of person who has cherry pitter or even a removable-bottom brownie pan, this recipe will be even more of a cinch."

INGREDIENTS:

Crust:
7 tablespoons unsalted butter, melted
1/3 cup sugar
1/4 teaspoon vanilla extract
1 cup plus 1 tablespoon all purpose flour
Pinch of salt

Filling:
1/2 cup sugar
2 large eggs
Pinch of salt
1/4 cup all purpose flour
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, diced
1 pound sweet cherries, which will yield 12 ounces of pitted cherries, which yielded some leftovers, perfect for snacking (alternately, you can use 12 ounces of the berry of your choice)

DIRECTIONS:

Make crust: Preheat over to 375°F. Cut two 12-inch lengths of parchment paper and trim each to fit the 8-inch width of an 8×8-inch square baking pan. Press it into the bottom and sides of your pan in one direction, then use the second sheet to line the rest of the pan, perpendicular to the first sheet...

Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl, or... in the bottom of the small saucepan you used to melt the butter. Add flour and salt and stir until incorporated. Transfer dough to your prepared pan, and use your fingertips to press the dough evenly across the bottom of the pan. Bake the crust until golden, about 18 minutes (it will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.

Make the filling: Cook butter in heavy small saucepan (a lighter-colored one will make it easier to see the color changing, which happens quickly) over medium heat until deep nutty brown (do not burn), stirring often and watching carefully, about six minutes. Immediately pour browned butter into glass measuring cup to cool slightly.

Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla and whisk until smooth. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.

Arrange pitted cherries, or the berries of your choice, in bottom of cooled crust. Carefully pour browned butter mixture evenly over the fruit. Bake bars until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes (though, of course, this took less time in my hyperactive oven so please watch your baking times carefully). Cool bars completely in pan on rack.

Use the parchment paper overhang to carefully remove cooled bars from pan and place them on a cutting board and cut them into squares with a very sharp knife. The cherries, if they fall over your slicing lines, will want to give you trouble but if you saw a sharp knife into them slowly before pressing down, they’ll cut neatly and with minimum carnage.

Do ahead: Can be made at least a day ahead, and stored at room temperature. Any longer, keep them cool in the fridge.

Makes 16 2-inch square bars (pictured), or 32 2×1-inch bar...

Adapted from Bon Appetit's Brown Butter Raspberry Tart

http://smittenkitchen.com/2009/06/cherry-brown-butter-bars-new-video-project/

 
T&T: Tons of Blueberry Coffee Cake - I've used frozen cherries instead of blueberries, and

it would be even better with fresh! It's a delicious coffee cake:

TONS OF BLUEBERRY COFFEE CAKE

(My notes: I added 1 tsp lemon zest and 1 tsp vanilla extract to the batter, plus I increased the cinnamon and decreased the brown sugar in the topping.
The last time I made this, I used frozen cherries, unthawed, chopped very coarsely, ie, in quarters).

INGREDIENTS:

1/4 cup butter (I used unsalted)
3/4 cup sugar
1 egg
1/2 cup milk, plus 2 tablespoons milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries (I used frozen, unthawed)

Topping:
1/2 cup brown sugar (I used 7 Tbsp dark brown sugar)
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon (I used 1 Tbsp)
1/2 cup chopped pecans (I omitted this)
3 tablespoons butter (I used cold, unsalted, cut into small pieces)

DIRECTIONS:

Preheat oven to 375. Grease 9 inch springform pan.

Sift together flour, baking powder and salt, set aside.

In a large bowl (of electric mixer), cream together the butter and sugar until light and fluffy. Beat in egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan.

In a small bowl, combine (first three) topping ingredients. Cut in butter until crumbly -- then add nuts. Sprinkle over batter.

Bake for 45 minutes (I baked about 50 - 55 minutes), or until toothpick inserted into the center comes out clean.

Allow to cool. (I set the cake on a wire rack for 10 minutes, released the pan sides, then cooled completely on the rack).

From the poster: "I like to remove cake to cake plate and dust with powdered sugar." (I omitted this).

12 servings (I made 10 servings)

Edited from Recipezaar

http://www.recipezaar.com/117026

 
That does it Meryl!! I'm outta' here. Just booked my voyage on the Canard Line! QE2 that is.....

(Quacking Escapades 2!)

Adios Amigos!!

 
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