Archive for Wednesday, June 16, 2004

Cherry recipes

June 16, 2004


These recipes are from the Cherry Marketing Institute.

Cherry Corn Muffins


1 1/4 cups all-purpose flour

3/4 cup yellow corn meal

2/3 cup dried tart cherries

1/2 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

1/4 cup vegetable oil

1 egg, slightly beaten

1 teaspoon vanilla extract

Combine flour, corn meal, cherries, sugar, baking powder and salt in a medium mixing bowl; mix well. Stir in milk, vegetable oil, egg and vanilla just until dry ingredients are moistened. Fill paper-lined muffin cups 3/4 full with batter.

Bake in a preheated 400-degree oven from 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan 5 minutes. Remove from pan and serve warm or at room temperature.

Makes 12 muffins.

Cher-Licious Couscous Salad


3 cups water or chicken broth

2 cups quick-cooking couscous, uncooked

2 cups dried tart cherries

2 cups coarsely chopped carrots

1 1/2 cups chopped unpeeled cucumber

1 cup chopped onions

1/2 cup balsamic vinegar

3 tablespoons olive oil

2 tablespoons Dijon-style mustard

Salt and pepper, to taste

Toasted, slivered almonds, for garnish

Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Stir with a fork until all grains are fluffy. Uncover; let cool 10 minutes.

In large bowl, combine cooked couscous, dried cherries, carrots, cucumber and onions. In small bowl, combine vinegar, olive oil and mustard; mix well. Pour over couscous mixture; toss to coat. Season with salt and pepper. Garnish with toasted almonds, if desired. Serve chilled or at room temperature.

Makes about 24 (1/2 cup) servings.

Cherry Chicken Salad Sandwich


2 cups cubed cooked chicken

1/2 dried tart cherries

3 green onions, sliced

1/2 cup mayonnaise

1/4 cup plain yogurt

1 tablespoon lemon juice

freshly ground black pepper, to taste

Lettuce leaves

Chopped fresh parsley

2 to 4 croissants

Combine chicken, cherries and onions in large bowl; mix well. In another bowl, combine mayonnaise, yogurt, lemon juice and pepper; pour over chicken mixture. Mix gently. Refrigerate, covered, 1 to 2 hours. Spoon chicken salad on sliced croissants; top with lettuce. Garnish with parsley, if desired.

Makes 2 to 4 servings, depending on size of croissants.

Caramelized Salmon With Cherry Salsa


1 1/2 pounds fresh or frozen salmon fillet with skin

3 tablespoons brown sugar

1 tablespoon grated orange peel

1/2 teaspoon coarsely ground pepper

1 ripe mango or papaya, seeded, peeled and chopped

1 cup frozen tart cherries, thawed, drained and halved (see note)

2 tablespoons chopped fresh mint, basil or cilantro

2 teaspoons balsamic vinegar

1/4 teaspoon crushed red pepper

Thaw fish, if frozen. Stir together brown sugar, orange peel and pepper. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours.

Remove fish from pan, draining off any juices. Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes, or until fish flakes easily. Do not turn fish.

Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper. Spoon fruit salsa over warm fish. Serve immediately. Makes 4 servings.

Note: 1/2 cup dried tart cherries can be substituted for frozen tart cherries.

Cherry Almond Toffee Bars


1 1/2 cups all-purpose flour

1/2 cup confectioners' sugar

3/4 cup cold margarine or butter

1 14-ounce can sweetened condensed milk

1 egg, beaten

1 teaspoon almond extract

1 6-ounce package toffee chips

1 cup sliced almonds

3/4 cup dried tart cherries

Mix flour and sugar in medium bowl; cut in margarine or butter until crumbly. Press firmly on bottom of 13-by-9-by-2-inch baking pan to make crust. Bake for 15 minutes; set aside.

Blend sweetened condensed milk, egg and almond extract in large bowl; stir in toffee chips, almonds and cherries. Spread over prepared crust.

Bake in a preheated 350-degree oven 25 minutes, or until golden brown. Cool in pan on wire rack. Cut into bars. Store, covered, in refrigerator.

Makes 24 to 36 bars.

Firecracker Salsa


1/2 cup dried tart cherries

1/2 cup cherry preserves

2 tablespoons red wine vinegar

1/2 cup chopped red onion

1/2 cup chopped yellow bell peppers

1/4 cup chopped jalapeno peppers (about 2 medium)

1 to 2 tablespoons chopped fresh cilantro

1 teaspoon lime or lemon juice

Combine dried cherries, preserves and vinegar in a small microwave-safe bowl; mix well. Microwave on High (100 percent power) from 1 to 1 1/2 minutes, or until hot. Let stand 5 minutes.

Stir in red onion, yellow bell pepper, jalapeno peppers, cilantro and lime or lemon juice. Refrigerate, covered, 3 to 4 hours or overnight. Serve with grilled swordfish or tuna. Also excellent as a topping for hamburgers.

Makes about 1 1/2 cups; enough for 6 to 8 servings with a main course.

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