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Cherry recipes

By wire services
Published June 2, 2004

Cherry Berry Salad

2 cups pitted Rainier cherries

2 cups pitted red sweet cherries

1 cup fresh blueberries

1 cup cored diced apples

Honey lime dressing:

2 tablespoons olive oil

1 tablespoon fresh lime juice

1 tablespoon honey

2 teaspoons minced fresh mint

1/2 teaspoon shredded lime peel

1/8 teaspoon salt

Mix fruit together in large bowl.

To make dressing, mix all ingredients thoroughly. Pour over fruit and refrigerate until serving.

Makes 6 servings.

Nutritional analysis per serving: 150 calories, 1g protein, 6g fat, 26 g carbohydrates, 2g fiber, 49g sodium.

Source: Northwest Cherry Growers.

Cherry and Apricot Cobbler

2 pounds fresh Bing cherries, pitted, or two 1-pound bags frozen sweet cherries, thawed, drained

2 pounds apricots, halved, pitted

1 cup sugar

3 tablespoons cornstarch

1 teaspoon almond extract

Topping

2 1/2 cups all-purpose flour

1/2 cup plus 1 tablespoon sugar

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

3/4 cup chilled buttermilk

3/4 cup chilled whipping cream

Whipped cream or vanilla ice cream

For filling: Preheat oven to 400 degrees.

Toss all ingredients in large bowl to blend. Transfer to 13- by 9- by 2-inch glass baking dish. Bake until filling is hot and begins to bubble at edges, about 35 minutes. Reduce oven temperature to 375.

For topping: Whisk flour, 1/2 cup sugar and next 3 ingredients in another large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal.

Slowly add buttermilk and cream, tossing with fork until dough comes together.

Drop dough by rounded tablespoonfuls over hot filling to cover. Sprinkle with remaining 1 tablespoon sugar.

Continue to bake cobbler until topping is golden and tester inserted into center of topping comes out clean, about 40 minutes.

Cool 15 minutes.

Serve cobbler warm with whipped cream or ice cream.

Makes 12 servings.

Nutritional information per serving (with half-cup vanilla ice cream): 546 calories, 21g fat (13g saturated), 8g protein, 85g carbohydrates, 3g fiber, 321mg sodium.

Source: Bon Appetit, July 2000.

Sweet Cherry Chicken Salad

11/4 pounds smoked chicken breast, diced

1 red onion, chopped

1 cup chopped celery

2 1/2 cups sweet cherries, halved and seeded

1/2 cup low-fat mayonnaise

1/4 cup Dijon mustard

3 tablespoons chopped fresh thyme

1 tablespoon chopped fresh dill

4 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

4 pounds baby greens, rinsed and dried

1/2 cup chopped toasted pecans

Mix chicken, onion, celery and cherries in large bowl.

In small bowl, combine mayonnaise, mustard, thyme, dill, olive oil and vinegar; mix to combine.

Toss greens and pecans into cherry chicken mixture.

Pour mayonnaise dressing over the top, then toss again.

Add salt and pepper to taste.

Serves 8.

Nutritional information per serving: 372 calories, 20g fat (3g saturated), 29g protein, 20g carbohydrates, 7g fiber, 755mg sodium.

Source: www.recipegoldmine.com

Cherry Sauce

2 cups pitted sweet cherries

2 tablespoons sugar

2 tablespoons water

2 teaspoons cornstarch

1 tablespoon water

Pinch salt

2 tablespoons lemon juice

1/2 teaspoon grated lemon rind

1 tablespoon kirsch

Put cherries in a saucepan with sugar and water and simmer for 4 minutes.

Using a slotted spoon, remove cherries and set aside.

Bring the syrup to a boil, dissolve cornstarch in water and stir into boiling juice, stirring as it thickens.

Add the salt, lemon juice, lemon rind and kirsch and cook, stirring occasionally, for 7 minutes. Return cherries to syrup and cook for 3 minutes.

You can store Cherry Sauce in a sterile jar for up to two weeks in refrigerator.

Makes 2 cups (8 1/4-cup servings).

Source: www.recipesource.com

[Last modified June 1, 2004, 11:30:53]

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