Cherry Recipes

sister herb

Official TTI Chef
Types of Cherries



With over 1,000 different types in existence, there is a cherry out there for everyone’s taste buds. The most familiar types are maraschino, black, bing, and rainier cherries. The choke cherry, black stone cherry, morello, north star, napoleon, and Spanish cherry cherries are some of the less well known types. Many of them come from the subgenus Cerasus and are cultivated in the Northern Hemisphere in at least twenty different countries. These tasty antioxidant fruits grow best in temperate climates, and their peak season is summer. The seeds of a cherry do require some cold to germinate, which is why they cannot grow in tropical weather. With all the types of cherry, it’s hard to know where to start. Unfortunately, not all the types are edible or as delicious as others.

The most popular types of cherries are: maraschino, black, bing, and rainier cherries. You can find these cherries in supermarkets all across the western world. The following is a list of the more familiar types of cherries, along with some lesser known (but not obscure) ones:

Here is a list of cherry types.

Types of Cherries

  • Bing
  • Black
  • Black Stone Cherry
  • Chelan
  • Choke Cherry
  • Lapins
  • Maraschino
  • Morello
  • Napoleon
  • North Star
  • Rainier
  • Spanish Cherry
  • Sweetheart
  • Tieton
Cherry Categories

Most often, cherry types are divided into two categories: sweet (P. avium) and sour (P. cerasus). Sweet cherries are often eaten plain, while sour/tart cherries are used for cooking (adding flavor and the like). These two categories have different benefits. Sweet cherries are less physically health, providing both fiber and vitamin C but not in quantities as significant (to Daily Value) as with sour cherries. Sour cherries contain high percentages of vitamins A and C and beta carotene. The acerola cherry is reported to have a vitamin C content higher than any other fruit we know of.

The montmorency and balaton varieties of cherries are produced primarily in Michigan.

Bing cherries and rainer cherries are extremely well-known varieties, and the former is produced primarily in Michigan. Montgomery cherries are popular in the midwest U.S. and fit into the sour category. They are used frequently as pie fillings or fruity sauces. You’ll find tieton cherries displayed in most grocery stores due to their sweet flavor, large size, and glossiness, which make them appear enticing.

Health Benefits of Cherries

Research has been conducted to establish the amount of anthocyanins in cherries and their effects. So far, the studies suggest that cherries can have an effect on inflammation and pain. In one study, tart cherry powder combined with a high-fat diet, was fed to rats. These rats did not gain as much body weight as others. This suggest tart cherries could reduce weight gain, but further research is necessary on this topic.

Most recently, scientists have tested cherries’ effect on sufferers of gout. They found that individuals who eat cherries regularly had a 35-75% lower risk of experiencing an attack of gout, which causes joint inflammation that is incredibly painful. The lead researcher of this study urges sufferers not to give up on their gout medication, but to increase their cherry intake in combination with it. The year following this study, the research team checked in with participants and found that those consuming cherry extract had a 45% decrease in attacks. The most significant change was for those eating raw cherries, who experienced a 75% drop.

Source and more information about cherries: http://www.antioxidant-fruits.com/types-of-cherries.html
 

sister herb

Official TTI Chef
Fresh Cherry Tart

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Ingredients
  • 9 graham crackers (each 2 1/2 by 5 inches)
  • 2 tablespoons plus 1/4 cup sugar
  • 6 tablespoons unsalted butter, melted
  • 6 ounces bar cream cheese, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup heavy cream
  • 1 pound fresh sweet cherries, such as Bing, pitted and halved
  • 1 tablespoon seedless raspberry jam
Directions

Preheat oven to 350 degrees F/175 C. In a food processor, pulse graham crackers and 2 tablespoons sugar until finely ground. Add butter, and process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom. Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack.

Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 cup sugar until light and fluffy. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries on top.

In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart at least 30 minutes or, covered, up to 1 day.

Source: http://www.marthastewart.com/352685...pes&gallery=274446&slide=352685&center=276955
 

sister herb

Official TTI Chef
Cherry Jam



Ingredients
1 kg cherries, halved and pitted
300 g sugar
1 lemon, juice and zest

Preparation time: about 30 minutes plus an overnight rest

Cooking time: 45-60 minutes

Toss the cherries into a bowl together with sugar and the lemon juice and zest. Let the cherries rest in the fridge for a whole night. Remove the lemon zest.

Place the bowl content in a large saucepan. Bring to the simmer and cook for about 45-60 minutes or until the jam is set, skimming off scum from surface if needed. To know if the setting point is reached, try the wrinkle test: drop a little jam onto a cold (better if previously refrigerated) saucer, wait for the jam to cool, then tilt the saucer on its side. If the jam doesn’t slide off, but wrinkles on its surface, it is set. Otherwise, a little more cooking is necessary.

For a more delicate finish, you can mash the fruits with a blender to have a creamier texture. In this case, mash the fruits after removing the pan from heat and before pouring it into jars.

Now pour the jam into airtight jars. Cover with lid. To sterilize and vacuum-seal the jars, put them in a pan, cover them with cold water and bring to the boil. Let boil for about 20-30 minutes. Remove from the pan and let them cool upside-down, so that the lid is sterilized, too. When they get cool, you should hear the vacuum-sealing “click”. Jars are perfectly sterilized and can be stored in a cool and dry place.

Source: http://theculinarytaste.wordpress.com/2011/07/28/cherry-jam/
 

sister herb

Official TTI Chef
Sour Cherry Sorbet

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Ingredients
  • 3 cups frozen pitted tart cherries
  • 1 cup sugar
  • 1/3 cup grape juice
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt
Place cherries in a food processor; cover and process until smooth. Add remaining ingredients; cover and pulse until blended. Pour into a freezer container. Cover and freeze until firm.

Yield: 6 servings.

Source: http://www.tasteofhome.com/recipes/sour-cherry-sorbet
 

sister herb

Official TTI Chef
Cherry Lemonade

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  • 2 cups cherries, fresh pitted or frozen pitted
  • 1 cup water
  • 1 1/2 cups sugar
  • 1 1/2 cups fresh lemon juice (about 8 large lemons)
Notes: makes 6 servings

  1. In a sauce pot over medium-high heat, mix to combine cherries, water, and sugar. Bring to a boil then reduce heat to medium-low. Simmer for 5 minutes if using frozen cherries or 10 minutes if using fresh cherries. Remove from heat. With a fork or a potato masher, mash the cherries. Set aside and allow mixture to cool. Once cool, strain the cherry pulp from the syrup, reserving the syrup.
  2. In a large pitcher, stir to combine the lemon juice and the cherry syrup. Taste and if needed, add any additional sugar or lemon juice according to your tastes. Serve over ice.
Source: http://spoonful.com/recipes/cherry-lemonade
 

sister herb

Official TTI Chef
Cherry Lime Bread

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Ingredients:

2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
1/4 cup butter, melted and cooled
1 large egg
3/4 cup fresh lime juice
2 tsp lime zest
1 tsp vanilla extract
3/4 cup cherry preserves/jam (not cherry pie filling)

Directions:
Preheat oven to 375 F/190 C. Lightly grease a 9×5-inch loaf pan.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and sugar.

In a large bowl, whisk together sugar, melted butter and egg until smooth. Add in lime juice, lime zest, vanilla and whisk until smooth. Add in flour mixture and stir until no streaks of flour remain.

Pour half of the batter into the prepared loaf pan. Carefully spread cherry preserves in a layer over the batter. Pour remaining batter into an even layer on top of the preserves.

Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.

Let bread cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Source: http://www.pamelabrandao.com/recipes/category/breads/
 

sister herb

Official TTI Chef
Grilled Chicken With Spicy Cherry Sauce

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Cooking spray
1 cup chopped pitted sweet cherries
1/4 cup water
1 garlic clove, minced
1/8 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper
1 tablespoon cherry preserves
4 (4-ounce) skinless, boneless chicken breast halves

Preparation

1. Prepare the grill. Then lightly spray the grill rack with cooking spray.
2. Lightly crush cherries in a small saucepan. Add the water and next 6 ingredients (through preserves). Bring the mixture to a boil; reduce heat, and simmer, stirring occasionally, 10 minutes.
3. Grill the chicken, covered, for 4 minutes on each side or until it is cooked through. Serve chicken topped with cherry sauce.

Source: http://www.health.com/health/recipe/0,,10000001622406,00.html
 

sister herb

Official TTI Chef
Cherry and Peanut Butter Crispy Rice Treat

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Ingredients
  • 3/4 cup chunky, peanut butter
  • 3/4 cup honey
  • 6 cups crispy brown rice cereal
  • 2/3 cup chopped dried cherries
  • Cooking spray
Preparation
Combine peanut butter and honey in a large pot; cook over medium-low heat until peanut butter and honey are melted (about 2-3 minutes). Add crispy brown rice cereal and chopped dried cherries to the mixture; stir until sticky. Press into a 9- x 13-inch pan coated with cooking spray. Chill in refrigerator 40 minutes. Cut into 15 (2 1/2 - x 3-inch) squares; serve.

Source: http://www.health.com/health/recipe/0,,10000002011071,00.html
 

sister herb

Official TTI Chef
Cherry crumble pies

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For the pastry and topping
  • 200g plain flour
  • 50g ground hazelnuts
  • 140g cold butter, cubed
  • 50g caster sugar
For the filling
  • 3 tbsp raspberry jam or bramble jelly
  • 500g cherries, stoned
  • 50g hazelnuts, roughly chopped
  • 2 tbsp demerara sugar (See Note)
  1. Heat oven to 190C/fan 170C/gas 5. Tip the flour and hazelnuts into a food processor, then add the butter. Process to fine crumbs, add the sugar, then mix briefly. Remove 3 rounded tbsp of the mixture and put in a separate bowl. Add 1-2 tbsp cold water to the food processor, then pulse to form a firm dough. Tip out onto a lightly floured surface and knead briefly. If the dough is soft, wrap in cling film and chill for 20 mins.
  2. Roll out the dough and stamp out rounds using a 10-12cm cutter. You should get 12 rounds in total from the dough – you will need to gather and re-roll the trimmings. Use to line 12 x 7-8 cm tartlet tins or the 12 holes of a muffin tin.
  3. Warm the jelly in a pan until it melts a little, then stir in the cherries. Divide between the pastry cases. Stir the chopped hazelnuts and sugar into the reserved pastry mix, then sprinkle over the cherries. Bake for 25-30 mins until the pastry and crumble are lightly browned and the cherries cooked. Leave to cool for 10 mins in the tins, then carefully remove – you may need to loosen the edges of the pies with a small, sharp pointed knife, then invert them onto plates and quickly flip the right way up. Serve warm or cold.
Note: Demerara sugar is a type of unrefined sugar with a large grain and a pale to golden yellow color. http://www.care2.com/greenliving/what-is-demerara-sugar.html

Use brown sugar if you haven´t demerara sugar.​

Source: http://www.bbcgoodfood.com/recipes/6543/cherry-crumble-pies
 

sister herb

Official TTI Chef
Cherry Chocolate Confections

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2 (10-oz) jars maraschino cherries (you’ll need 40-50)
¼ cup butter, softened
2 cups powdered sugar
1-2 tablespoons reserved cherry juice
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 (12-oz) bag semi-sweet chocolate chips
¼ cake paraffin wax, shredded OR 1 tablespoon vegetable shortening

Reserve two tablespoons of juice from one of the jars of cherries, then empty them into a colander set over the sink and allow them to drain while you prepare the fondant.

Cream the butter with 1 cup of the powdered sugar, then add 1 tablespoon of the reserved cherry juice, the extracts and beat until mixed. Add the remaining sugar and, using your hands, knead it into the butter mixture until a smooth, soft dough forms. If your dough is too firm, add additional cherry juice (or milk if you don’t want the mixture too pink) and knead it in until it’s a soft dough. Place inside a Ziploc bag to keep it from drying out.

Line a baking sheet with foil. Take small pieces of fondant, about 1 or 2 teaspoons, and press them flat on your palm. Wrap around the cherries, pinching off the excess before rolling them smooth and placing on the wax paper. Repeat until all the fondant is used up. Set fondant-covered cherries in the freezer until well chilled, at least one hour and up to overnight.

Melt the chocolate chips and shredded paraffin or shortening until smooth. Dip each cherry in the chocolate using a fork, drawing fork across rim of pan to remove excess coating. Drop coated cherry upside down onto waxed paper, swirling a thread of coating from fork across top for a decorative touch (after a while, I used my finger instead to swirl the chocolate on top).

Once all are coated, place in the refrigerator until the chocolate is set; check bottoms and reseal with additional melted coating, if necessary. You want every part of the center covered or it will start to leak out as it liquefies. Store in a cool place (do not refrigerate) for 2 weeks to form cordial.

Notes: Using the cherry juice makes a pink center. If you want it to be white, just use milk instead of the juice. I recommend leaving your tray of fondant-covered cherries in the freezer and taking them out one by one to dip them. The longer they are at room temperature, the softer the fondant will become and the more it will stick to your fork.

Source: http://veronicascornucopia.com/2010/02/11/cherry-cordials-chocolate-covered-cherries/
 

sister herb

Official TTI Chef
Dipped Cherry Cookies

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2-1/2 cups all-purpose flour
3/4 cup sugar, divided
1 cup cold butter, cubed
1/2 cup finely chopped maraschino cherries, patted dry
12 ounces white baking chocolate, finely chopped, divided
1/2 teaspoon almond extract
2 teaspoons shortening
Coarse sugar and red edible glitter

  1. In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.
  2. Shape into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325 F/160 C for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
  3. In a microwave, melt shortening and remaining white chocolate; stir until smooth.
  4. Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper; sprinkle with coarse sugar and edible glitter. Let stand until set. Store in an airtight container.
Yield: about 4 dozen.

Source: http://www.tasteofhome.com/recipes/dipped-cherry-cookies
 

sister herb

Official TTI Chef
Kofta Meatballs with Sweet and Sour Cherry Sauce

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FOR THE CHERRY SAUCE
1 tablespoon olive oil
1 shallot, chopped (or 2 tablespoons diced red onion)
1 cup dried cherries
3 teaspoons honey
1/2 lemon, juiced
1/2 cup water
1/2 teaspoon cinnamon
1 tablespoon minced fresh mintsalt* and freshly ground black pepper, to taste

*Mintsalt:
about 8 tbsp rock sea salt (or flaky)
about 4 tbsp fresh mint, leaves picked

Place all of the ingredients in the food processor and grind until herbs are finely grinded but salt still remains
bit coarse. You can make a fine salt if you like.

Heat oven to 175 C, placed salt sprinkled over a baking tray lined with paper inside. Shake it every 10 minutes , two or three times so the salt dries out evenly. Leave it to cool down in the oven. Then place in clean, sterilised jar.


For the Meatballs
1 pound ground lamb
1/4 cup sparkling water
2 cloves garlic, minced
2 tablespoons minced fresh parsley
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon allspice
salt and pepper to taste
3 tablespoons olive oil

Directions:

To make the Cherry Sauce

In a small saucepan over medium-high heat, add the olive oil and shallot and saute until tender. Add the cherries, honey, lemon juice, water and cinnamon and bring mixture to a boil. Lower the heat and allow to simmer for 5 minutes or until the sauce has thickened. Add salt and pepper to taste. Stir in the mint.

To make the Meatballs

Preheat oven to 375 F/190 C.

In a large mixing bowl, add the ground lamb, sparkling water, garlic, cloves, cinnamon, cumin, allspice, salt and pepper. Mix lightly to incorporate all ingredients. Form mixture into small meatballs.

In a large frying pan over medium high, add olive oil. Add meatballs and fry, turning often to brown all over, about 5-7 minutes. You might have to cook meatballs in batches if your pan is too small. After browning all the meatballs, place meatballs on a baking sheet and bake in oven for 10 minutes to cook through. Drizzle with the cherry sauce just before serving.

Source: http://www.steamykitchen.com/25044-...sweet-and-sour-cherry-sauce-recipe-video.html
 

sister herb

Official TTI Chef
Chicken Cherry Wraps

This innovative sandwich makes an easy lunch or light dinner.
Makes 4 servings

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  • 1/2 cup nonfat lemon yogurt
  • 1 tablespoon honey Dijon-style mustard
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1-1/2 cups finely chopped cooked chicken (8 oz.)
  • 1 cup dried tart cherries
  • 1/2 cup seeded and finely chopped cucumber
  • 1/3 cup shredded carrot
  • 1/4 cup sliced green onions
  • 4 (8- to 10-inch) whole wheat flour tortillas or tomato-flavored flour tortillas
Cherry Recipe Instructions:
Stir together yogurt, mustard, Worcestershire sauce, curry powder, salt and pepper in a medium mixing bowl. Gently stir in chicken, cherries, carrot, cucumber and green onions.

Mound about 3/4 cup chicken mixture just below center of each tortilla. Fold in sides, just covering edges of chicken mixture. Roll up from one side, jelly roll fashion. Serve seam side down on a plate.

Source: http://www.wisconsincherries.org/recipes.html
 

sister herb

Official TTI Chef
Cherry Salsa

Served with grilled poultry, roasted meat or tortilla chips, this spicy mixture wows traditional salsa lovers.
Makes about 1 cup

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  • 1-1/3 cups frozen unsweetened tart cherries
  • 1/4 cup coarsely chopped dried tart cherries
  • 1/4 cup finely chopped red onion
  • 1 tablespoon chopped jalape?o peppers, or to taste
  • 1 clove garlic, finely chopped
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon cornstarch
Cherry Recipe Instructions:
Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 tablespoon cherry juice.

When cherries are thawed, combine drained cherries, dried cherries, onion, jalapenos, garlic and cilantro in a medium saucepan; mix well. Combine reserved cherry juice and cornstarch in a small bowl; mix until smooth. Stir into cherry mixture. Cook, stirring constantly, over medium-high heat until mixture is thick. Let cool.

Serve with tortilla chips and/or cooked chicken or roasted meat.

Source: http://www.wisconsincherries.org/recipes.html
 

sister herb

Official TTI Chef
Cherry-Almond Power Bars

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*makes 8 large bars


  • 2 ½ cups unblanched slivered almonds
  • 1/3 cup flaxseed meal
  • 2/3 cup dried cherries
    ir
  • 1/3 cup dried cranberries
    ir
  • 2-3 tablespoon raw hemp seeds (optional)
  • 8 drops liquid stevia (you can also use 1 to 2 teaspoon honey or by taste)
  • 1 pinch of sea salt
  • 2 tablespoon water

  1. Place almonds, flax meal, cherries, cranberries, hemp seeds, stevia and salt in food processor
    ir
    .
  2. Pulse until ground and then pulse in water until the mixture begins to form a solid ball.
  3. Press mixture firmly into an 8 x 8 inch baking dish
    ir
    lined with wax paper.
  4. Slice into bars and serve.

Source: http://camillestyles.com/food-2/the-perfect-bite-cherry-almond-power-bars-2/
 

sister herb

Official TTI Chef
Honey Cherry Granola Bars

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Makes 12 to 16 bars

1/3 cup pure honey
1/4 cup butter, melted
3 egg whites
1 teaspoon cinnamon
1/2 teaspoon almond flavoring
3 cups low-fat granola
1/2 cup almonds, coarsely chopped
3/4 cup dried cherries

Preheat oven to 350 F/ 175 C.

Whisk together honey, butter, egg whites, cinnamon and almond flavoring. Stir in granola, almonds and cherries. Spoon granola mixture into 9-inch, nonstick (or well greased) square pan.

Using a piece of wax paper, firmly press granola mixture in pan.

Bake 20 to 25 minutes or until lightly browned. Remove pan from oven and place on a cooling rack. Cool completely; cut into bars.

Source: http://www.recipegoldmine.com/cookbar/honey-cherry-granola-bars.html#r72GQdQRAK1tkAgY.99
 
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