Showing posts with label Cherries. Show all posts
Tart Cherry Jam
“Life is just a bowl of cherries!”
Which do you like it on, whole wheat or white toast?
You folks out there living in Washington , Utah , Idaho and Oregon U.S.
Years ago we had a couple of tart cherry trees of our own and who knows what disease got them; maybe it was just old age! I loved them though for making jam and baking pies and other goodies. There was a cherry orchard nearby which closed right after our trees died, making it nearly impossible to find tart cherries around here. We have to drive up to Wisconsin or Michigan
My story gets sadder. This year the cherry season was only a week-end long in Southern Wisconsin as there was a late heavy frost which meant very few cherries were for the picking. Unfortunately, I was busy that weekend and couldn’t make the trip. So last Friday was a trip to get some frozen tart cherries. They were shipped from Northern Wisconsin to the orchard in Southern Wisconsin in 5 and 10 pound tubs.
Then, Linda at My Kind of Cooking told me that they were talking about me on her radio segment on Passion Radio that Friday. So Linda, I told you I was on an “errand” and this is what it was, a road trip for the tart cherries. I’m so sorry I missed your great show and now I’m wondering what you said…
I do not make jam the traditional way with a canner. I learned from Mom many years ago, to make the jam and after cooling, place the jars in the refrigerator. She used to refrigerate a gallon glass jar with jam and so did I. It was easy, delicious and kept for many months. I still do the same but in pint canning jars instead. The jars are sterilized in the dishwasher and while still hot, filled with the hot jam, cooled and then refrigerated.
Frozen tart cherries
Boiling away
Jarred
Tart Cherry Jam
Ingredients:
3 pounds sour cherries (4 cups chopped cherries)
4¾ cups sugar
1 box pectin
Method:
Sterilize jars (I use the dishwasher).
Chop cherries 1 cup at a time using a potato masher for best results. If using a food processor, pulse to chop. DO NOT PUREE as jams have a bit of fruit.
Measure exact amount of prepared fruit into a 6- or 8-quart saucepot.
Measure exact amount of sugar into separate bowl.
Stir 1 box pectin into fruit in saucepot.
Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a slotted spoon.
Stir, skim off foam and repeat until there is no foam forming.
Ladle quickly into hot jars, filling to within 1/8” of tops.
Wipe jar rims and threads.
Cool.
Cover with lids and refrigerate.
Makes 3 pints
It’s the best ~ cherry jam!
Ice Cream = SUMMER!
in Cherries, Chocolate, Desserts, Ice Cream, Snacks/treats on Thursday, April 5, 2012
"Ice cream is exquisite. What a pity it isn't illegal!" –Voltaire
Now it’s the hot part of the year that screams for home-made ice cream. And Cherry Chocolate Ice Cream is a no-brainer for me. It not only satisfies my ice cream addition, it takes care of my cherry addiction also while adding a little chocolate for good measure. The ripe juicy cherries combined with the cream, cherry liqueur and chocolate means it’s packed with good flavors and is a perfect treat on a hot day.
Let’s scoop a little ice cream trivia:
· What rock star had a flavor named after him?
Answer: Jerry Garcia. As in Ben and Jerry's flavor, Cherry Garcia!
· Which US state once had a law that banned serving ice cream on cherry pie?
Answer: Kansas.
· How many licks does it take to finish one scoop of ice cream?
Answer: About 50 licks.
· What President liked ice cream so much he reportedly had a bill for $200 for ice cream one summer?
Answer: George Washington.
· What’s one of the major ingredients in ice cream?
Answer: Air, without it ice cream would be hard as a rock.
· Who does one out of every five ice cream eater share their treat with?
Answer: Their dog or cat.
· What was the weight of the world’s largest ice cream sandwich?
Answer: 2,500 pounds!
And remember, the next time you’re in Kentucky, be sure not to carry ice cream in your back pocket! No kidding, it’s a law there!
If you’re slightly obsessed with ice cream and cherries like I am, you must try this!
Cherry Chocolate Ice Cream
Ingredients:
1½ cups pitted ripe sweet cherries (about ¾ pound)
¾ cup milk
1¾ cups cream, divided
½ cup sugar
A pinch of salt
1 teaspoon lemon juice
2 tablespoons cherry liqueur or Blackberry liqueur
4 ounces semi-sweet chocolate, grated or chopped fine
Method:
Place cherries, milk and one cup of the cream, sugar and salt into a medium pan.
Heat on medium heat until the mixture starts to steam.
Lower the heat to warm and let sit for 15 minutes.
Remove from heat and carefully puree with an immersion blender, regular blender or food processor. Remember, it’s hot so do this with care!
Pour mixture into a large bowl.
Stir in the remaining ¾ cup of cream.
Chill for several hours in the refrigerator until totally cold.
In the meantime, grate, chop or shave the chocolate.
Remove the cherry mixture from the refrigerator.
Add the lemon juice and liqueur.
Place mixture into the ice cream maker and churn according to manufacturer’s directions.
Once it is finished, gently fold in the chocolate.
Place in a freezer container in the freezer for several hours until it’s the consistency you like.
Makes one quart
ENJOY!!! YUMMY!!!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Cherry Pie
Move out of the way apple pie! You’ve lost the #1 spot to cherry pie!
I am totally hooked on cherry pie and am one happy lady when there is a slice of it set before me; I don’t care if it’s made with sweet cherries or tart cherries. And then add a scoop of ice cream, pure heaven! Did you know that in Kansas
This cherry pie recipe is one that I’ve made for years and is great filled with sugared up tart cherries, cinnamon and lemon extracts and Kirsch brandy. This is a simple recipe for a great pie!
We used to have two cherry trees which provided great cherries for jam, pies and more but, they’re long gone now. So that has left me with the problem of trying to find fresh tart cherries. They are definitely not sold in grocery stores and I have never seen them in the farmer’s markets around here.
The only ones I have been able to find are canned tart cherries. I just wish there was a cherry orchard in the vicinity or in Southern Wisconsin !
Cherry Pie
Ingredients:
Pastry for 9-inch, two-crust pie*
1-1/3 cups sugar
1/3 cup flour
2 cans (16 ounces each) pitted red tart cherries, drained or 4 cups fresh or 5 cups frozen
½ teaspoon cinnamon
¼ teaspoon lemon extract
1 teaspoon Kirsch, optional
Dash salt
2 tablespoons butter
Method:
Heat oven to 350 degrees.
Prepare pie crust.
Mix sugar and flour.
Stir in cherries and remaining ingredients, except butter.
Turn into pastry-lined pie plate.
Dot with butter.
Cover with top crust.
Flute and cut slits in the dough.
Bake until crust is golden brown and juice begins to bubble through the slits in crust for 50 minutes to one hour.
*Pam’s note: under Labels in the right sidebar, click on "pie crust" for my no-fail recipe.
It’s cherry heaven, delicious!!!
Cherry Clafouti ~ Bon Appétit!
I’ve never even tasted it, much less baked it but I have seen recipes for cherry clafouti countless times.
As you can see, my blog header has cherries on it so I obviously really like cherries and “red” also. I had 15 pounds remaining in the freezer and made some more jam with most of it. Then along came the magazine…
By being on the cover of the June issue of "Bon Appétit," Gwyneth Paltrow has done something few people have done. The Editor-in-Chief says they do it a few times a year with the right person and of course, he/she has to love food to bag the honor. It’s an interesting article about Gwyneth and her passion for cooking; except, that isn’t really what attracted me to this issue.
What naturally drew me in was the article with all the recipes for cherries, especially the clafouti. Since I’ve never made cherry clafouti I wanted to attempt it though, I’m not sure I would make the dessert again ~ there are a plethora of cherry recipes out there!
I used red-tart cherries from a Wisconsin orchard but you can use Bing, Brooks, Early Burlat, Garnet or Rainier cherries. As it’s close to the season, here’s the recipe that would be good for using fresh cherries, if you favor clafoutis:
Cherry Clafouti
Ingredients:
1 pound fresh cherries, stemmed and pitted or frozen pitted cherries, thawed, drained
1 cup whole milk
¼ cup heavy whipping cream
4 large eggs
½ cup flour
½ cup sugar
¾ teaspoon finely grated lemon zest
¾ teaspoon vanilla extract
½ teaspoon kosher salt (I used ¼ teaspoon table salt)
Powdered sugar
Method:
Preheat oven to 375 degrees.
Butter 10” springform cake pan or eight 2/3 or ¾ cup ramekins or custard cups.
Arrange cherries in a single layer in pan.
Combine milk and cream in a small saucepan.
Bring just to a simmer over medium heat. Set aside.
Combine eggs, flour, sugar, lemon zest, vanilla and salt in a medium bowl.
Whisk to blend.
Gradually whisk in hot milk mixture; whisk until custard is smooth.
Pour custard evenly over cherries in pan.
Bake clafouti until custard is set and top is golden brown, about 45-55 minutes for cake pan or 30 minutes for ramekins.
Let cool 3 minutes, then run a knife around pan sides to loosen clafouti (if using a cake pan).
Dust top with powdered sugar, cut into wedges and serve.
Note: Clafouti is traditionally made with unpitted cherries for added flavor. Leave the pits in if you like; just remind your guests!
Bon Appétit!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Melon, Cherries and Pomegranate Fruit Salad
in Cantaloupe, Cherries, Fruit, Pomegranates, Salads, Watermelon on Saturday, February 11, 2012
I know this might sound a bit strange but it’s really delicious!
I love fresh fruit this time of year, especially melons and bing cherries; however, the taste and crunchiness of pomegranate really appeals to me also. So, I mixed it all together.
You have the sweetness of the cherries and melons combined with the tartness of the pomegranate, a perfect sweet/tart combo! The flavors are really delicious together.
You are probably aware of the many health benefits of pomegranate. If not, check out my March 29, 2010 post.
This is very easy to make. Cut the pomegranate into quarters and submerge in a bowl of water, the seeds separate and sink to the bottom of the bowl making it easy to remove from the skin. Chop the melon into bite-size pieces and you’re ready for a great fruit salad. The only problem may be trying to find them all ripe at the same time. I did and love it!
MELON, CHERRIES and POMEGRANATE FRUIT SALAD
Ingredients:
1 small cantaloupe
½ of small watermelon
½ pound bing cherries
1 pomegranate
Method:
Cut melons into bite-size cubes.
Remove pits from cherries and halve.
Combine in a large bowl.
Add pomegranate seeds.
Mix, add sugar, if needed.
Serve
Fruity delicious!
Spinach Salad with Mushrooms, Mozzarella and Sautéed Chicken
I love this time of year not only for the warm weather but for the variety of salads we enjoy, with this being one of our favorites. It is perfect for a summertime supper!
What sets this spinach salad apart from the others is that the chicken and mushrooms are placed in separate plastic bags to marinate with the salad dressing before sautéing. Added to the salad’s flavors is mozzarella cheese, a chopped apple, dried cherries and pine nuts. Dried cranberries or golden raisins could replace the dried cherries, if you prefer.
Then I topped it with the delicious Italian dressing. The dressing is robust and complements the salad ingredients perfectly. This is one of the best salads you can imagine and you will be making it many times once you try it! You will see how very delicious it is and all that spinach has to make it healthy also!
Here’s the recipe:
Italian salad dressing:
Ingredients:
¾ cup salad oil
¼ cup wine vinegar
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon sugar
¼ teaspoon onion powder
¼ teaspoon dried oregano leaves
¼ teaspoon dry mustard
¼ teaspoon paprika
3 garlic cloves, minced
¼ cup Parmesan cheese, optional
Method:
In a blender or food processor, blend all ingredients, except cheese.
Process until well blended.
Add Parmesan cheese, stir in.
Cover and refrigerate for 3 or more hours before using.
Spinach Salad with Mushrooms, Mozzarella and Sautéed Chicken
Ingredients:
1 pound boneless, skinless chicken breast halves
Italian salad dressing
2 packages (10 oz. each) white mushrooms, sliced
8 cups baby spinach leaves
1 medium apple, chopped
½ cup dried cherries
2 tablespoons pine nuts
5 ounces mozzarella cheese, cubed
Method:
Pour ¼ cup Italian dressing over chicken in large re-sealable plastic bag, turn to coat.
Close bag and marinate in refrigerator up to 2 hours.
Repeat with mushrooms in additional ¼ cup dressing in separate re-sealable bag and refrigerate for up to 2 hours.
Remove chicken from plastic bag and sauté in a skillet until it is cooked thoroughly. Set aside.
Remove mushrooms from plastic bag and sauté in skillet until tender and golden.
Thinly slice chicken into strips.
Arrange spinach on serving platter.
Top with apple, cherries and cheese, then mushrooms and chicken.
Just before serving, drizzle with remaining dressing or however much you desire.
4 servings
This is one tasty summertime salad that’s great for lunch or supper!
Give it a try!
Savory Thanksgiving Stuffing
The First Thanksgiving
Jean Louis Gerome Ferris
We may talk turkey at the Thanksgiving table but, what we really crave is stuffing or dressing, as I grew up calling it. No Thanksgiving meal would be complete without a great stuffing. It is definitely my favorite part of the dinner and we all have our favorite stuffing, for sure!
Just one bite of this delicious stuffing will be enough for a chorus of “aahs” around the dinner table – it’s that good! It is the absolute best stuffing and my family loves it. It has honors as our family traditional stuffing. By adding Italian sausage, apples, pecans and Triple Sec, it is a moist and flavorful stuffing, distinctive from all others.
Stuffing is definitely the soul of Thanksgiving and this is by far the ultimate! Just give it a try and it could be your traditional stuffing!
Savory Thanksgiving Stuffing
Ingredients:
1 cup dried cherries (or raisins or dried cranberries)
1 ½ cups orange liqueur (I use Triple Sec)
½ cup butter
2 cups celery, chopped
1 large onion, chopped
1 lb. Italian sausage, casing removed
1-16 oz. package stuffing mix
1 cup pecans, chopped
4 Honeycrisp apples, peeled, cored and chopped
½ cup butter, melted
2 cups water or chicken broth
1 t. ground sage
Salt & pepper, to taste
Place cherries in a small saucepan and cover with 1 cup of orange liqueur.
Bring to a boil, remove from heat and set aside.
In a large skillet, melt ½ c. butter over medium heat. Saute the celery and onion for about 10 minutes. Transfer to a large mixing bowl.
Using the same skillet, cook the sausage until crumbled and brown. Drain.
Combine the sausage and stuffing mix with the celery and onion mixture.
Stir in the cherries and liqueur mixture, pecans and apples.
Mix in melted butter, water, ½ cup orange liqueur.
The stuffing should be completely moistened.
Season with sage, salt and pepper.
Preheat oven to 325 degrees. Butter a 15x10” baking dish well.
Place stuffing in prepared dish.
Cover with buttered foil and bake till heated through, about 1 hour.
Uncover and bake until top is crisp, about 15 minutes.
8-10 servings.
It is incredibly delicious, the ultimate stuffing!
Savory Thanksgiving Stuffing
in Apples, Celery, Cherries, Holidays, Italian sausage, Pecans, Sausages, Stuffing, Triple Sec on Tuesday, November 15, 2011
We may talk turkey at the Thanksgiving table but, what we really crave is stuffing or dressing, as I grew up calling it. No Thanksgiving meal would be complete without a great stuffing. It is definitely my favorite part of the dinner.
This is a re-post from when I first started this blog and didn’t have any followers, so I want to share it again as it is the absolute best stuffing that my family and I love. It has honors as our traditional stuffing. By adding Italian sausage, apples, pecans and Triple Sec, it is a moist and flavorful stuffing ~ distinctive from all others.
Just one bite of this delicious stuffing will be enough for a chorus of “aahs” around the dinner table – it’s that good! Give it a try and it could be your traditional stuffing!
Savory Thanksgiving Stuffing
Ingredients:
1 cup dried cherries (or golden raisins or cranberries)
1 ½ cups orange liqueur (I use Triple Sec)
½ cup butter
2 cups celery, chopped
1 large onion, chopped
1 lb. Italian sausage, casing removed
1-16 oz. package stuffing mix
1 cup pecans, chopped
4 Honeycrisp apples, peeled, cored and chopped
½ cup butter, melted
2 cups water or chicken broth, NO orange juice
4 teaspoons fresh sage, chopped
Salt & pepper, to taste
Method:
Place cherries in a small saucepan and cover with 1 cup of orange liqueur.
Bring to a boil, remove from heat and set aside.
In a large skillet, melt ½ c. butter over medium heat.
Sauté the celery and onion for about 10 minutes.
Transfer to a large mixing bowl.
Using the same skillet, cook the sausage until crumbled and brown. Drain.
Combine the sausage and stuffing mix with the celery and onion mixture.
Stir in the cherries and liqueur mixture, pecans and apples.
Mix in melted butter, water, ½ cup orange liqueur.
The stuffing should be completely moistened.
Season with sage, salt and pepper.
Preheat oven to 325 degrees.
Butter a 15x10” baking dish well.
Place stuffing in prepared dish.
Cover with buttered foil and bake till heated through, about 1 hour.
Uncover and bake until top is crisp, about 15 minutes.
8-10 servings.
It is incredibly delicious, the ultimate stuffing!
Just one bite of this delicious stuffing will be enough for a chorus of “aahs” around the dinner table --- it’s that good!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
Best Baked Apples
Ahhh! If you could have only smelled these apples as they were baking! The aroma filled the house with the ultimate cinnamon potpourri!
I love it when apples can be turned into a sweet treat other than the usual pies and cakes. For these mouthwatering apples, just core the apples; add some cinnamon, chopped nuts and dried fruit that have been soaked in rum, and bake for an incredible treat.
The rum gives a wallop to the apple but, if you prefer, apple juice can be substituted. This time I made both Granny Smith and Honeycrisp apples. They each hold their shape and bake extremely well so they are perfect for this recipe.
This is a great autumn dish that could be calling for a scoop of ice cream or a dollop of whipped cream. Or, eat one the way I like best ~ by itself! How can you resist?
Best Baked Apples
Ingredients:
6 Honeycrisp or Granny Smith apples
¼ c. raisins
¼ cup dried apricots, chopped
2 tablespoons dried cherries, chopped
Dark rum, to cover
½ c. chopped pecans
1 tablespoon Saigon cinnamon
½ c. brown sugar (I use Splenda)
Butter
Method:
Soak raisins, apricots and cherries in enough rum to cover.
While the fruit is soaking, core the apples to 1/2” of the bottom of the apple. Use a small spoon to dig out the seeds. Make the holes on the top of the apple 1” wide.
Place apples in a baking dish.
Mix nuts, cinnamon and brown sugar.
Combine nuts and drained fruit.
Stuff the nut and fruit mixture into the apples.
Dot top of each apple with ¼ teaspoon butter.
Bake at 350 degrees for 50-55 minutes until they are fork tender.
Serve warm with vanilla ice cream, if desired.
ENJOY! They are a delicious treat!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
Miniature Cheesecakes
in Cakes/cupcakes, Cheese, Cheesecakes, Cherries, Cream cheese, Desserts, Lemons, Pecans on Wednesday, October 19, 2011
“Life is short ~ eat dessert first” is the motto of many people, I’m sure. I don’t know who said it but, he was a wise person indeed! Why fill up on dinner and then have no room left for dessert?
If you have cheesecake lovers in your house, they will not be able to resist these little morsels! They are small, just a couple of bites and that is what is so good about them. You won’t feel so guilty about eating them as you would a large slice of cheesecake. The cheese mixture sits on a vanilla wafer and then luscious cherries are spooned over it with chopped nuts topping it.
They are so easy to make and would be a hit with a crowd. They will work just as well with a blueberry or apple topping and most others. Whatever your choice, they are worth making.
Contestant Lynn Strickler Waiting for a Proper Pan
at the Pillsbury Bake Off Contest
Lisa Larsen
Miniature Cheesecakes
Ingredients:
24 cupcake liners
24 vanilla wafers
2 (8-ounce) packages cream cheese, room temperature
¾ cup sugar
2 eggs
1 tablespoon lemon juice
2 teaspoons vanilla
1 can cherry pie filling
½ cup pecans, chopped
Method:
Preheat over 375 degrees.
Line cupcake pans with liners.
Place vanilla wafer in bottom of each liner.
In small bowl, beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
Fill liners ¾ full with cheese batter.
Bake for 15-20 minutes or until set.
Top each with a spoonful of filling and 1 teaspoon of nuts.
Chill
Makes 24
Yum!!! These bite-size goodies are love filled in a cupcake liner!
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