Orchard Talk

1/2 cup plus 1 teaspoon sugar, divided
3 tablespoons cornstarch
1/4 teaspoon salt
2 cans (16 ounces each) tart cherries
1 cup dried cherries
1/2 teaspoon almond extract
4 to 5 drops red food coloring, optional
Favorite pastry for two-crust pie

Preheat the oven to 400F.

Filling: In a 3-quart saucepan, combine 1/2 cup of the sugar, cornstarch and salt. Drain the liquid from the canned cherries into the saucepan; set cherries aside. Stir the cherry liquid into the sugar mixture until no lumps remain. Heat the mixture to boiling over medium heat, stirring frequently; continue cooking 1 minute or until mixture is thickened and slightly translucent. Remove from the heat, stir in the reserved tart cherries, dried cherries, almond extract and, if desired, food coloring.

Roll out bottom pastry between 2 sheets of lightly floured waxed paper. Place the pastry in the bottom of a 9-inch pie pan, letting the excess extend over the edge. Spoon in the cherry filling. Roll out top pastry and place over filling. Flute or crimp edges. Cut several slits in top crust to vent pie. Or, you can make a lattice top crust, whichever suits your family. Sprinkle the remaining 1 teaspoon of sugar onto the pastry strips. Place pie on the top rack in oven and place a baking sheet or piece of foil on lower rack to catch any drips.

Bake 35 to 45 minutes or until pastry is golden brown and the filling bubbles. Remove from oven and cool on wire rack 15 to 20 minutes before cutting.
Makes 10 servings. From the Cherry Marketing Institute.

Tags: Cherries, cherry recipes, michigan, michigan cherries, michigan tart cherries, Recipes, tart cherry recipes, traverse city

2 cups old-fashioned oats
4 cups milk
1/4 tsp almond flavoring
1/2 cup King Orchards dried tart cherries
1/4 cup brown sugar
1/2 cup sliced almonds
1 large apple, unpeeled, grated or chopped

Directions:
Preheat oven to 400 degrees. Coat 3 quart casserole or baking pan with cooking spray.
In mixing bowl, combine all ingredients. Fold into baking dish. Bake uncovered for 45 minutes. Serve hot.

Tags: cherry recipes, dried cherries, recipe

Makes about 6 servings of Hungarian Cherry Cake – Cseresznyes Lepeny

Prep Time:  30 minutes

Cook Time:  30 minutes

Ingredients:

- 1 pound of fresh, washed, stemmed and pitted sour cherries (left whole)

- 6 ounces of unsalted butter at room temperature

- 3/4 cup of granulated sugar

- 3 large eggs, separated

- 1 cup of all-purpose flour

- a pinch of salt

- 1/4 cup of bread crumbs

- vanilla sugar

Preparation:

1.  Heat oven to 375 degrees.  Butter a 10×6 inch rectangular tart pan, or a 9″ square or 9″ round  cake pan and dust with bread crumbs.

2.  In a large bowl, cream butter and half the granulated sugar until light and fluffy.  Add egg yolks and continue creaming until well incorporated.  Add the flour and salt, mixing well.

3.  With clean, grease-free beaters, whip egg whites with remaining granulated sugar until stiff.  Gently fold whites into cake batter.

4.  Transfer batter to prepared pan.  Top with cherries, stem side down.  Bake 30 minutes.  The batter will partially bubble up and cover the fruit.  Cool in pan.  Sprinkle with vanilla sugar.  Cut into squares or wedges and serve.

Tags: Fresh Cherry Recipes, fresh tart cherries, sour cherries, tart cherries

Makes about 2 1/2 cups of Hungarian Cherry Sauce or Cseresznye Martas

Prep Time:  20 minutes

Cook Time:  20 minutes

Ingredients:

- 2 tablespoons of all-purpose flour

- 2 tablespoons of butter

- 1 pound of washed, stemmed, pitted sour cherries

- 1 tablespoon of lemon juice

- 1 teaspoon of sugar

- a pinch of salt

- 1/2 to 3/4 cup of half-and-half

- 2 tablespoons of sour cream

Preparation:

1.  In a medium saucepan, lightly brown flour in butter.  Add cherries, lemon juice, sugar and salt.  Bring to a boil, reduce heat and simmer until thickened.

2.  In a small bowl, combine 1/2 cup of half-and-half and sour cream until smooth.  If cherries have not given off a lot juices, you may need to use 3/4 cup of half-and-half instead of 1/2 cup.

3.  Temper the sour cream mixture with a ladleful of the cherry sauce.  Return the tempered sour cream mixture to the cherries, mix well and heat through on low for about 5 minutes.  Serve warm, cold or at room temperature with chicken, potatoes or game meat.

Tags: balaton cherries, cherry recipes, fresh cherries, michigan cherries, sour cherries, tart cherries, tart cherry recipes