Cheery Cherry Challenge
Bill Whitney offered to share some dried cherries from Michigan with the club in late November. They were divided into twelve 1-cup bags and offered to club members who were willing to use them by the end of December and share the recipe they used and a photo. Since activities are on hold during the pandemic, this was a fun way to use our culinary skills and keep in touch as a club!
Here's how all the tasty ways the cherries were used:
Bill Whitney offered to share some dried cherries from Michigan with the club in late November. They were divided into twelve 1-cup bags and offered to club members who were willing to use them by the end of December and share the recipe they used and a photo. Since activities are on hold during the pandemic, this was a fun way to use our culinary skills and keep in touch as a club!
Here's how all the tasty ways the cherries were used:
Mark and Linda - Chocolate Cherry Cold Oats
1 C. dried cherries 1 C. old fashioned oats 2 T. cocoa powder 2 T. chia seeds 2 T. hemp seeds 1/4 C. protein powder (vanilla flavored works great if possible) Stir all dry ingredients in a large bowl. 1/4 C. chocolate chips 1/4C. slivered almonds mix and set aside to use for topping the morning 1 1/2 C. unsweetened almond milk 2 T. maple syrup 1 tsp. vanilla 1 tsp. almond extract Mix all liquids until well blended. Pour the liquid mixture over the oats and mix thoroughly. Cover and refrigerate overnight. Top with slivered almonds and chocolate chips. |
Charlene & Amos - Savory Brussels Sprouts with Michigan Cherries
1/2 pound raw Brussels sprouts, sliced 1 Tbsp olive oil 1 tsp Dijon mustard 1/2 lime 1/4 cup grated pecorino or Parmesan cheese 1/2 cup dried Michigan cherries 1/3 cup toasted walnuts chopped Salt & fresh ground pepper to taste Lightly sauté the Brussels sprouts in olive oil. Move to a mixing bowl and cool slightly. Squeeze lime over all. Stir in remaining ingredients. Serve room temperature. |
Gloria & Rick - Cherry Scones
2 cups flour ½ c sugar ½ tsp salt 2 ½ tsp baking powder 1 stick of frozen butter ½ c of buttermilk + 2 Tbls for brushing 1 large egg 1 ½ tsp of vanilla 1-1.5 cups cherries (or other add-ins, such as cranberries, chocolates, raisins, blueberries, etc.) Optional = ½ to 1 tsp of cinnamon or a few drops of bergamot
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Bob & Charlotte - Red Wine Cherry Sauce
The sauce is made with dried sweet cherries and can be used to top off most grilled and roasted meats such as game (Elk, Venison, Boar, etc.), Pork chops, Chicken Breasts and most poultry. I chose to serve it with grilled Duck Breast along with fried potatoes (in rendered duck fat) and Blanched power greens. 1 cup of red wine 1 shallot finely diced 1⁄2 cup of dried sweet cherries 1 Tbs Olive Oil 1 Tbs of fresh thyme 1 Tbs of Butter Salt and Pepper 1⁄4 cup of Kirschwasser 1 Star Anise |
Soak cherries in Kirschwasser and 1 Tbs of water for 30 minutes. In a frying pan or skillet, soften shallot in olive oil (about 5 minutes). Add Thyme and stir for 1 minute.
Add a dash of salt and pepper to taste. Then add red wine and star anise and stir. Cook 2 minutes. Drain cherries and reserve Kirchwasser liquid. Add cherries to red wine and reduce by 1⁄2.
Add 1 Tbs of the reserved Kisrchwasser and the Butter and Stir for 1 minute. Remove Star Anise and Serve over grilled or roasted meat. Garnish with finely chopped green tops of scallions.
Add a dash of salt and pepper to taste. Then add red wine and star anise and stir. Cook 2 minutes. Drain cherries and reserve Kirchwasser liquid. Add cherries to red wine and reduce by 1⁄2.
Add 1 Tbs of the reserved Kisrchwasser and the Butter and Stir for 1 minute. Remove Star Anise and Serve over grilled or roasted meat. Garnish with finely chopped green tops of scallions.
Kathy & Al M - Crunchy Cherry Coconut Granola
2 cups old fashioned rolled oats 1 cup crispy rice cereal 1/2 cup chopped walnuts 1/2 cup unsweetened coconut large flakes raw or toasted 1/4 cup brown sugar firmly packed 2 teaspoons ground cinnamon 1/4 cup coconut oil melted, other light tasting cooking oil can be substituted 1/2 cup honey 1/2 to 1 cup dried cherries
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Debbie & Jon - Cherry Pecan Streusel Coffee Cake
1 1/4 cups coarsely chopped pecans 1 1/4 cups light brown sugar 4 1/2 teaspoons ground cinnamon 4 1/2 teaspoons unsweetened powdered cocoa 1/2 cup dried cherries 3 cups flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 3/4 teaspoon salt 3/4 cup butter, softened 1 1/2 cups sugar 3 large eggs 1 tablespoon vanilla extract 16 ounces sour cream
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Maria & Charlie - Cherry Almond Salad
My family had a cottage in northern Michigan when I was a teen-ager and we developed this salad using the delicious cherries grown in Grand Traverse county. 1 bunch romaine - medium size 2T toasted slivered almonds 1/3 cup dried Michigan cherries 2T crumbled goat cheese Tear or cut romaine. Toss with almonds, cherries and goat cheese. Add vinaigrette just before serving and toss. Adjust quantities to suit your taste. Serves 4 as a side salad. Vinaigrette 1/3 cup olive oil 3T balsamic vinegar 1 clove garlic, minced 1 tsp Dijon mustard 1 tsp dried basil 1/2 tsp sugar Salt and pepper to taste Combine in jar and shake well. Prepare ahead of time if possible. |
Sandra & Phil - Chicken with Dried Cherries, Capers & Chiles
1 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 chicken breast halves skinned 2 tablespoons extra-virgin olive oil 1 small red onion, chopped 1 1/2 cups chicken broth 1/2 cup dried cherries 2 tablespoons capers 2 tablespoons honey 1 teaspoon honey 1 teaspoon ground cumin 1 cinnamon stick, broken in half 1 to 2 hot chile peppers, such as jalapeno or habanero, seeded and minced |
Preheat the oven to 400°
In a small bowl, combine the paprika, salt, and black pepper. Place the chicken in a large shallow roasting pan. Brush with 1 tablespoon of the oil and sprinkle with the paprika mixture.
Roast for 45 minutes, or until a thermometer inserted in the thickest portion registers 180*F and the juices run clear. Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium heat. Cook the onion for 5 minutes, or until soft. Add the broth, cherries, capers, honey, cumin, and cinnamon stick. Bring to a boil, reduce heat to medium-low, and simmer for 20 minutes, or until the cherries are plump and the sauce has thickened. Stir in the chile peppers.
When the chicken is cooked, for extra flavor if desired, drain off the pan juices and stir them into the cherry sauce. Remove and discard the cinnamon stick before serving. Place the chicken on a serving platter and top with the sauce.
In a small bowl, combine the paprika, salt, and black pepper. Place the chicken in a large shallow roasting pan. Brush with 1 tablespoon of the oil and sprinkle with the paprika mixture.
Roast for 45 minutes, or until a thermometer inserted in the thickest portion registers 180*F and the juices run clear. Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium heat. Cook the onion for 5 minutes, or until soft. Add the broth, cherries, capers, honey, cumin, and cinnamon stick. Bring to a boil, reduce heat to medium-low, and simmer for 20 minutes, or until the cherries are plump and the sauce has thickened. Stir in the chile peppers.
When the chicken is cooked, for extra flavor if desired, drain off the pan juices and stir them into the cherry sauce. Remove and discard the cinnamon stick before serving. Place the chicken on a serving platter and top with the sauce.
Lynn & Jim - Cherry-Walnut Biscotti
1 stick butter, at room temperature 1 cup sugar 2 eggs 1 teaspoon vanilla extract 2 cups flour 1 teaspoon baking powder Pinch salt 1 lemon, zested 1/2 cup chopped walnuts 3/4 cup dried cherries Preheat the oven to 350 degrees F. In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl periodically. Beat in the eggs 1 at a time. Add the vanilla. Gently mix in the flour, baking powder, salt, and lemon zest. Once the dry ingredients are incorporated, fold in the nuts and dried cherries. Divide the dough in half, place on a lightly floured surface and roll into 2 logs about 9 x 3 ½ inches. Transfer to a baking sheet and place at least 3 inches apart. Bake in the oven for 30 minutes. Remove from the oven let cool for 10 minutes. Reduce oven heat to 300. Remove logs to a cutting board and slice on the bias about 3/4 inch thick. Lay the biscotti back on the baking sheet (use 2 if necessary) and return to the oven for another 20 minutes. Turn biscotti, rotate baking sheets, and bake another 20 minutes. This will harden the biscotti. Cool completely on a rack. |
Nicole & Bill - Dark Chocolate Dried Cherry and Pepita Bark
Melt 8-12 ounces of dark chocolate using a double boiler. Spread the melted chocolate onto a baking sheet about 1/4-1/3 inch thick and sprinkle on 1/4 cup of 2-3 toppings of your choice. Nicole used pepitas, sunflower seeds and dried cherries. |
Website contact: Debbie Kotlarek [email protected]
Website contact: Debbie Kotlarek [email protected]