Monday, December 15, 2014

Cherries - Not Just For Pie Anymore!

Luscious Cherries ~ not just for pie any more!

If you think luscious cherries are only to be used for pie, just investigate this page of cherry recipes and you may change your mind. Here you will find recipes that will complement beef, ham, pork, turkey and chicken. There are also ways to use cherries as a dessert without making pie but since I don't want to exclude Cherry Pie lovers, there will also be a Cherry Pie recipe here too. As you scan through these luscious cherry recipes, keep your eyes and your options open when it comes to cherries. Who knows? You may just find a whole new world of use for this beautiful, delicious fruit.

Cherry Sauce - Delicious With Beef, Pork, Chicken

The special flavor in this Cherry Sauce is in the touch of dried ginger, along with 1/4 teaspoon apple cider vinegar. Be sure to use apple cider vinegar, because it imparts a more mellow flavor than white vinegar. Measure the vinegar carefully as too much can make the sauce sour and unpalatable. Make the sauce just before serving dinner so it will still be warm when served. A very simple, but effective sauce for meat. 

Cook Time:
    Prep Time: 15 min
    Cook Time: 15 min
    Yields: 4 to 5 servings
Total Time:  30 minutes

Ingredients for Cherry Sauce For Meat and Fowl
    1 can Cherry Pie Filling
    1/4 cup lemon juice
    1 Tablespoon brown sugar
    1/2 teaspoon ground ginger
    1/4 teaspoon seasoned salt
    1/4 teaspoon apple cider vinegar


    Combine all ingredients in a small saucepan. Bring to boiling, stirring constantly.
    Serve warm with pork roast, pork chops, pork tenderloin, beef roasts, roast turkey or chicken
    1 Tablespoon brown sugar
    1/2 teaspoon ground ginger
    1/4 teaspoon seasoned salt
    1/4 teaspoon apple cider vinegar

Cherry Cranberry Relish

If you like a fresh cherry relish, here's a recipe that you can do in moments, that's mouthwatering and fits in nicely with your time and any first course. For this relish, you DO need a mini-prep tool to make a uniform size chop. This is not cooked, but combined to make a raw, fresh tasting relish.

1 cup frozen cranberries
1 cup frozen cherries
1 Large navel orange
1/2 cup sugar
1 teaspoon Almond flavoring

Wash the outside of a large navel orange. Chop the orange including the peel, into pieces that will fit in the mini-prep. Process until you have a small chop. Remove from processor and put into a medium size bowl. Process 1 cup frozen cherries until they reach the size you want. Do the same with the cranberries. Place those in the same bowl with the processed orange. Stir in 1/2 cup sugar and 1 teaspoon almond flavoring.

Quick Cherry Turnovers

What happens when you want a quick dessert for an unexpected dinner guest? Do you panic, or throw together an ice cream sundae? Why not make these quick cherry turnovers. All you need is bought puff pastry dough (always keep some in the freezer for just this sort of occasion!) and cherry pie filling. Ditto for the pie filling, only of course, in the pantry.

Follow the directions on the box of puff pastry. Fill triangles with cherry pie filling and fold over. Use a pastry brush to lightly paint with egg, then sprinkle with granulated sugar and bake until golden, only takes a few minutes! When they come out of the oven, they can be served plain or with ice cream on the side. In any case, it will seem as though you've taken hours for these turnovers. I won't tell, if you won't!

Fresh Cherry Pie

Not as quick as canned pie filling, but a world of difference in the flavor. You'll be happy you made this pie. You may even become famous in your own circle of family and friends. NOTE: You can use either fresh pitted cherries or frozen pitted cherries for this recipe and top with a second crust or make a lattice top to fancy it up a bit. Do NOT use this recipe with canned pie filling.

    Prep time: 25 min
    Cook time: 55 min
    Ready in: 1 hour 20 min
    Yields: 8 servings

Ingredients For Fresh Cherry Pie

    1 & 1/4 cups sugar
    1/3 cup cornstarch
    1 cup cherry juice
    4 cups fresh (or frozen) pitted cherries
    1/2 teaspoon cinnamon
    1/4 teaspoon ground nutmeg
    1/4 teaspoon almond extract
    1 homemade or prepared pastry crust

Preheat oven to 425 degrees.
    In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth.
    Bring to a boil and cook and stir for 2 minutes or until thickened.
    Remove from heat, add cherries, cinnamon, nutmeg and extract.
    Pour.into prepared pie shell. Place second pie crust on top or cut lattice pieces and arrange on top.
    Bake for 10 minutes, then reduce heat to 375 degrees and continue baking for 45-50 minutes longer or until crust is golden brown. If crust is browning too quickly use tin foil to cover the edges or use a pie crust protector.
    When pie is sufficiently browned, remove and place on a wire rack; cool completely before cutting.

If you're looking for more cherry recipes, you're sure to find something you like in one of these cookbooks: