The Detroit Free Press found out my secret that adding dried cherries to a recipe of traditional bread stuffing upgrades it and makes it “cool”. I like to add a handful of dried cherries to my grazed carrots too. Looks great and tastes even better! Happy Thanksgiving! Betsy and the crew
Category Archive for 'Dried Cherries Recipes'
Powered by Red Contest Winner -Jaime Brown-Miller, Napa, CA
1/4 cup tart cherry juice
1 tablespoon sesame oil
2 tablespoons chili paste (sirracha)
4 cloves garlic, crushed
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1/4 cup green onions, chopped
4 tuna fillets (ahi, albacore or similar)
Salt and pepper to taste
1 cup dried tart cherries
1 tablespoon honey
2 tablespoons rice wine vinegar
2 cups shredded red cabbage
2 cups whole grain rice
2 tablespoons flat leaf parsley, chopped
In a medium bowl, whisk together the sesame oil, chili sauce, garlic, soy sauce, mustard, tart cherry juice and green onions.
Heat a large skillet to high heat. Sprinkle the tuna with salt and pepper, spray with cooking spray, then sear for 90 seconds per side for rare (or until desired doneness). Remove from heat, cool slightly, and slice.
In a medium bowl, whisk together the honey and rice wine vinegar. Toss with the dried tart cherries and cabbage.
Prepare rice according to package directions.
To assemble, place equal amounts of rice onto the center of four plates. Push down the center of each mound to create a well and fill each well with equal amounts of dressed cabbage. Add slices of tuna, drizzle with sauce and sprinkle with parsley.
Courtesy of Powered by Red Contest Winner (Novice) -Jaime Brown-Miller, Napa, CA and the Cherry Marketing Institute
1- 12-inch Pre-baked pizza crust
1/2 cup Dried tart cherries
1 1/2 cups Onion, sliced thin
2 1/2 cups Baby portobello mushrooms, sliced thin
1 tablespoon Olive oil
1 1/2 cups Beef (any tender cut), cooked medium-rare and sliced thin
1 1/2 cups Blue cheese, crumbled
Sauté onions in butter until caramelized; let cool.
Sauté portobello mushrooms in butter until tender; let cool.
Brush olive oil evenly over pre-baked pizza crust. Spread onions and mushrooms over pizza crust. Arrange slices of beef and cherries over onions and mushrooms. Sprinkle blue cheese over all.
Bake at 450°F in a standard oven 7 to 9 minutes, or until cheese has melted. Serve as an appetizer or main course.
A super mix of nutrients, perfect for a simple grab-and-go snack, lunchbox treats or breakfast on the go.
1 1/2 c dried tart cherries
3/4 c toasted almonds
2 tsp vanilla extract
2 eggs, slightly beaten
1 c brown sugar
1/3 c honey
1/3 c granulated sugar
1 1/2 c oats
1 c wheat flour
3/4 c all purpose flour
1/4 c flax seed
1 1/2 tsp baking powder
1 tsp baking soda
1/2 c dark chocolate chips
1c yogurt butter
Cream butter and sugars in a small mixing bowl. Drizzle in honey and vanilla, mix well, add eggs. Set aside.
Sift flours, powder and soda in another medium size bowl. Add egg mixture to flour mixture. Stir in oats, flax seed, chocolate, almonds and cherries.
Spray muffin pan wells with non stick spray. Place one heaping tablespoon of batter into each well.
Bake at 350 for 10-12 minutes or until golden brown.
Yield 2 dz.
Nutrition Facts per cookie: 220 calories, 8 g total fat, 2 g saturated fat, 0 g trans fat, 34 g carbohydrate, 20 mg cholesterol, 4 g protein, 3 g fiber, 150 mg sodium; Daily Values: 6% vitamin A, 0% vitamin C, 4% calcium, 6% iron
courtesy of Cherry Marketing Institute
Lean ground turkey simmered with fire-roasted tomatoes, onions, garlic, Bell pepper, cilantro, chili powder, cumin, mustard powder and chopped dried cherries
4 ounces dried tart cherries, chopped (3/4 cup)
2 cups fat free low sodium chicken broth, divided
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon fresh chopped garlic
1 pound lean ground turkey
1 roasted red Bell pepper, cut into 1/4″ cubes
1 tablespoon + 1 teaspoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried mustard powder
1/2 teaspoon dried oregano
4 cups chopped fire-roasted* tomatoes
1 1/2 cups cooked black beans (or 1 16-ounce can, rinsed and drained)
1/4 cup cilantro, chopped
Heat one cup of the broth. Place cherries in small mixing bowl. Add hot broth and set aside.
Heat olive oil in a 4-qt. saucepan over medium heat. Add chopped onion and saute for about five minutes or until onion is soft. Add garlic and cook one minute longer. Do not brown garlic. Add turkey and cook until it is no longer pink.
Add roasted Bell pepper, chili powder, cumin, coriander, mustard and oregano. Cook mixture over medium-high heat, stirring occasionally for about two minutes. Add tomatoes and remaining cup of broth; bring to boil. Reduce heat and simmer uncovered for about 5 minutes.
Stir in beans, cherries and cilantro. Continue cooking for an additional 2 minutes or until mixture is just heated through. Season with additional salt if desired.
*Used canned fire-roasted tomatoes for optimal flavor; may use regular canned chopped tomatoes
Yield: about 2 quarts or 8 servings
Calories 223, Total Fat g 6, Sat Fat g 2, Chol mg 41, Sodium mg 448, Total Carb g 28, Fiber g 5, Sugars g 14, Protein g 17
Feb. 7 2010
I’m busy with snacks for the super bowl party. The kids love peanuts, dried cherries and chocolate chips for an easy mix. I also made the cherry dumplings with 2 cans of cherries and shortening instead of butter. This recipe seems to be fail proof. Of course we served it warm with a small scoops of vanilla ice cream—great. Eat those cherries!
Ellie Krieger is a registered dietitian and host of the Food Network’s “Healthy Appetite with Ellie Krieger.” According to Ellie, creating a routine with foods you like is one of the most successful strategies for a long-term, healthful diet plan. And, with heart disease continuing to be the number one killer in America, being able to incorporate heart-healthy foods like cherries into almost any meal or snacktime makes it easy and enjoyable to protect your heart. Substitute any recipes you currently make with berries, from topping your cereal or salad with dried cherries, baking or making yogurt parfaits with frozen cherries. Or, substitute your regular juice by mixing cherry juice into a smoothie once a day.”
Here is one of Ellie’s heart-healthy and tasty cherry recipes, courtesy of the Cherry Marketing Institute. Enjoy!
Cherry Pecan Energy Bars
1 cup quick-cooking oats
3/4 cup whole-wheat pastry flour or regular whole wheat flour
1/4 cup toasted wheat germ
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup honey
1/3 cup unsweetened applesauce
¼ cup canola oil
1 large egg, beaten to mix
1 large egg white
3/4 cup chopped dried cherries
½ cup finely chopped pecans
¼ cup “fruit only” apricot preserves
Preheat the oven to 350 degrees. In a medium bowl, whisk together the oats, flour, wheat germ, cinnamon and salt.
In another bowl, whisk together the honey, applesauce, oil, egg and egg white until well combined. Stir in the oatmeal mixture until well combined. Add the dried cherries and pecans.
Coat an 8-inch square baking pan with cooking spray. Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out
clean, 30-35 minutes. Put the preserves in a small saucepan and bring to a boil. As soon as the bars come out of the oven, brush with the preserves. Cool completely and cut into 12 bars, about 4 x 1 ½ inches each. Makes 12 servings
230 calories, 10 g total fat, 1 g sat. fat, 0 g trans fat, 34 g carbohydrate, 20 mg cholesterol, 4 g protein, 3 g fiber, 60 mg sodium
“Ellie Krieger is a registered dietitian specializing in nutrition and health communications, and author of The Foods You Crave: Luscious Recipes for a Healthy Life. She also is the host of the Food Network’s “Healthy Appetite with Ellie Krieger” and is a regular contributor to nutrition columns in major women’s and parenting magazines. Krieger says the homegrown advantage, coupled with powerful health benefits, make cherries “America’s Super Fruit.”
“Cherries offer some of the most important attributes people are seeking in their foods today. While exotic berries may be ‘trendy,’ as a chef and dietitian I choose cherries, an all-American favorite, because they deliver a powerful combination of good nutrition, local sourcing and environmental sustainability.”
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced shallot
- 1 tablespoon honey
- 1/2 cup (generous) dried tart cherries (one 3-ounce package)
- 1 large head of frisée, torn into bite-size pieces (about 6 cups)
- 1 medium Gala apple, cored, thinly sliced
- 1/2 cup coarsely chopped toasted walnuts
Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Stir in dried cherries. Toss frisée and apple slices in large bowl. Add cherry dressing and toss to coat. Divide among 4 plates; sprinkle with walnuts and freshly ground black pepper and serve.
One serving contains the following:
Calories (kcal) 284.77
% Calorie from Fat 62.5
Fat (g) 19.78
Saturated Fat (g) 2.01
Cholesterol (mg) 0
Carbohydrates (g) 24.75
Dietary Fiber (g) 6.09
Total Sugars (g) 14.37
Net Carbs (g) 18.66
Protein (g) 4.51
Linda Hundt, owner of the Sweetie-licious Pie Pantry in DeWitt, Michigan
- • 1 ½ cups of flour
• ¼ tsp baking powder
• ½ tsp salt
• 1 tsp sugar
• ½ cup Crisco shortening
Mix all ingredients in a stand mixer on medium speed swiftly until crust appears “pea like.” Carefully sprinkle ice cold water in crust mix until it just starts to be fully moistened and gathers together. Pat into disc, wrap and refrigerate for at least one half hour. Roll out on floured surface and make and crimp piecrust. Freeze until ready to use.
- • 4 ½ cups Montmorency tart cherries –frozen*
• 1 cup sugar
• ¼ cup cornstarch
• ½ tsp real almond extract
• 1 tsp fresh squeezed lemon juice
• ½ tsp orange zest
• ½ cup dried Michigan cherries
• 1 ½ cups of frozen blueberries
Combine frozen cherries, dried cherries, sugar, cornstarch. Stir constantly on med-hi heat until boiling. Boil for one minute or until thickened. Add almond extract, lemon juice and zest. Pour blueberries in bottom of pie shell and pour cherry mixture over them.
- • 1 cup sugar
• 1 cup all purpose flour
• ¼ tsp salt
• 1 stick butter softened
Mix together all crumb topping ingredients by hand or a pastry blender until crumbly.
Cover filling with crumb topping. Bake in preheated 400 degree oven for 45 minutes to one hour or until filling is bubbling over crust.
*Note: We ship IQF (individually quick frozen) tart cherries during the winter months. Please call 1-877-937-5464 if you’d like information. If you can’t get the frozen cherries, canned tart cherries packed in water make an excellent and affordable substitute.
In Susan Selasky’s Detroit Free Press article, she wrote, “Some people wouldn’t dream of cooking with Honeycrisp apples because they are best eaten out of hand. But for this recipe I wanted to capture those sweet Honeycrisp juices to add moisture and flavor to the stuffing and sweetness to the cream sauce.”
The only thing I would try differently with this recipe is to substitute dried cherries for the optional golden raisins. Dried cherries are an excellent complement to both pork and stuffing, and impart much more flavor than raisins. As John likes to say, “they make ordinary stuffing an event!”
• 1 tablespoon canola oil
• 1/3 cup diced onion
• 1/3 cup diced celery
• 2 cups dried bread cubes (or small croutons)
• Salt and pepper to taste
• 1/2 cup diced apple
• 1/4 cup golden raisins (or dried cherries), optional
• 2 tablespoons fresh chopped sage leaves or 2 teaspoons rubbed sage
• 1/4 cup vegetable broth or chicken broth
• 4 bone-in pork chops (at least 1-inch-thick), about 2 pounds trimmed of fat
• Salt and pepper to taste
• 2 tablespoons canola oil
• 1 tablespoon unsalted butter
• 3 tablespoons coarsely chopped pecans
• 1 large apple (such as Honeycrisp), peeled, diced
• 1/2 cup fat-free or regular half-and-half mixed with 1 teaspoon cornstarch
• 1 to 2 tablespoons maple syrup
Preheat the oven to 325 degrees.
To make the stuffing: In a large skillet, heat the canola oil over medium heat. Add the onion and celery and saute until tender, about 5 minutes. Scrape into a bowl and add the bread cubes, salt and pepper, apple, raisins if using, and sage.
Lightly moisten with the broth, mix thoroughly and set aside.
To prepare the pork: Cut a 2-inch-wide slit in the side of the chop opposite the bone, cutting almost but not all the way through, making a pocket. Evenly divide the stuffing mixture and stuff it in each chop. Do not overstuff the chops or the stuffing will fall out. You may have some left over that you can serve on the side. You can secure the pocket closed with toothpicks if needed.
Season both sides of the pork chops with salt and pepper.
Heat the oil in a large skillet over medium-high heat. Add the chops and brown on one side, about 3 minutes. Carefully turn and brown on the other side. Transfer pork chops (set skillet aside) to a baking dish and cover with foil. Bake about 40 minutes, depending on the thickness of the chops, or until the internal temperature of the pork reaches 155 degrees. Remove from oven and keep covered.
In the same skillet the chops were browned in, melt the butter over medium heat. Add the pecans and saute 2 minutes. Add the diced apple and saute until it caramelizes. Reduce the heat slightly and slowly whisk in the half-and-half and maple syrup.
Drizzle 2 tablespoons of the sauce with some of the diced apples and pecans over each pork chop and serve.
Per serving: 398 calories (57 percent from fat ), 25 g fat (6 g saturated fat ), 25 g carbohydrates , 19 g protein , 396 mg sodium , 61 mg cholesterol ,3 g fiber.
recipe courtesy of Susan Selasky, Detroit Free Press.