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
Tag Archive 'cherry recipes'
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
This afternoon, while enjoying a coffee break & Rose’s cherry cheesecake, we took an informal survey here at King Orchards.
“If there was one thing you’d like everyone to know about King Orchards tart cherry juice concentrate, what would it be?”
Here is what we learned from each other, and what we’d like you to know:
Jim: “It takes approximately 20 to 25 pounds of tart cherries to make one quart of King Orchards tart cherry juice concentrate.”
John: “Tart cherry juice concentrate is the least expensive and most efficient way to get tart cherries.”
Betsy: “To establish a routine of drinking tart cherry juice, think about your personality. Do you like to have a glass of orange or apple juice in the morning or the afternoon? Consider adding a tablespoon or two of cherry juice concentrate to your daily glass of juice. Are you a smoothie drinker? Cherry juice is an easy and nutritious addition to any smoothie recipe. Like a cool, sweet drink? Try adding a bit of cherry juice concentrate to store-bought or homemade lemonade.”
Patty: “Sometimes I get so enthusiastic about promoting tart cherry juice concentrate as a healthy drink, I forget to tell people how delicious it is! It is bright and refreshing simply mixed with water and poured over ice. Tart cherry juice concentrate also makes an excellent mixer. A little KO tart cherry juice concentrate, some water, soda water or sparkling wine, a little vodka (or not), and a squeeze of lime, and Voila! You have a tasty, smooth and semi-sophisticated beverage.”
Jésus Sr and Maria: The cherry juice concentrate is so good, they’ll be taking some with them on their vacation to Guatemala this month, to share with friends and family. Not in their carry-on luggage, of course.
Jésus Jr: We can ship 3 quarts of cherry juice concentrate (a 3 months’ supply) anywhere in the U.S., including Alaska, Hawaii, Puerto Rico, and APO addresses for only $52.47!
Daisy: She loves Hip Bones, but we have heard from many people who bake tart cherry juice into homemade dog biscuits (Dogs can use tart cherries to maintain healthy joints too.)
Mike King: There must be something to this tart cherry juice muscle recovery stuff, because his ski coaches keep telling him he should be drinking it while training for races.
Rose: “I’ve had customers tell me all kinds of cool ways to use tart cherry juice concentrate. Drizzle it over oatmeal to make your healthy breakfast taste a lot like cherry pie. Mix it into vanilla yogurt for a classic, soothing flavor combo.”
Is there something you would like to know about tart cherry juice, or do you have a recipe or helpful hint you’d like to share? We would love your feedback. Feel free to comment here at Orchard Talk, or contact us toll-free at 1-877-937-5464.
I am soooo glad it is winter! This really frees up some time for my true love, “Cooking.” Today is a really cold day Up North so I’m going to try some Cherry Cheesecake! How can you possible mess up a Cherry Cheese Cake? Well, I am going to make it with IQF Cherries because we have tons of them. Oh, for the Non Cherry farmers out there that stands for “Individually Quick Frozen,” they are an absolute dream to work with (NO MUSS TO FUSS)! I will share my recipe with you, but only because it is winter and I’m weak from no Cherries! hahahah… This is called “Momma’s Cheesecake”
5 eggs – separated
1 cup Sugar
1 lb. Cream Cheese
1 cup Sour Cream
2 Tablespoons Flour
1 tsp. Vanilla
Heat oven to 275 degrees. Butter a 9″ Spring Form pan and coat with 1/2 cup Graham Cracker Crumbs (3 Full size Crackers) 1 Tablespoon of Sugar and 1/4 tsp of Cinnamon and 1/4 tsp Nutmeg.
Beat egg yolks until thick and Lemon Colored. Gradually beat in Sugar. Break up Cream Cheese and add to Egg Yolk mixture, beating until smooth. Add Sour Cream, Flour and Vanilla until smooth.
Beat Egg Whites in a glass or metal bowl – until stiff but not dry. Gently fold into cheese mixture. Pour into prepared pan.
Bake 70 minutes. Turn off oven and leave for one hour (Without Opening Oven Door!! BIG SECRET!!) Top with your favorite topping when cool!
There is the recipe BUT, I use this recipe for ALL fruit filled Cheesecake also! So today I am going to just roll in a cup of Montmorency Tart Cherries that I have let thaw and drain. Then I am going to make a cherry filling to spread on the top and put a touch of whip cream for decoration only. I am using the Balaton Cherry for this mission because it keeps its shape better. It will have nice and round cherries like ‘Right off the Tree” look in my cheesecake. I can hardly wait to taste it.
With this recipe, if you are folding in fruit, make sure it is as drained as you can get it or you will get some wet spots around your fruit that you added. I just watched Julie and Julia a couple days ago so the excitement it climbing!
I really should title this post, “Dave did my homework.” Last night, Betsy sent me home with a can of tart cherries in water and a simple assignment. I was supposed to make the cherry dumpling recipe from MixingBowl.com, so I could write about it today as part of our “28 Days Powered by Red” Orchard Talk series. Betsy made it last weekend with great success, and assured me it was super good and easy.
I watched “Julie & Julia” on DVD instead. Oh, the irony!
Neither a baker nor a real writer am I, but I do have one thing in common with both Julie Powell and Julia Child: a great husband. I left him the can of cherries, a folded up recipe and a camera, and here is what he did.
Dave made the cherry sauce. He said he only used 1/2 cup of sugar, and that he would use even a little less next time, just so he could get the extra “pop” from the tart cherries. The other thing he considered was maybe adding a touch of cherry juice concentrate to the mixture to further enhance both the cherry flavor and the color.
Dave brought the cherry filling to a boil.
Dave then mixed up the ingredients for the dumpling part. We’re out of nutmeg at home, so he used cinnamon instead. Butter. Sugar. Cinnamon. No problem there.
Dave dropped the dumpling mix by spoonfuls over the cherry mixture, then did as instructed. He covered the pot and let it cook on medium-low heat for 20 minutes without looking. He said that was the hardest part, not lifting the lid.
Dave texted me at 12:48pm. “Omg c u in a minute.” A few moments later, he brought us a pot of “warm cherry goodness,” just as the recipe stated. We all agreed it was delicious, and that it couldn’t hurt to add an extra can of cherries if like us, you’d like a little more cherry filling. The dumplings totally hold their own and then some, so this is really just a matter of preference.
Dave posed with then-half-eaten-soon-to-be-completely-eaten pot of cherry dumplings. This 28 days of cherries thing is turning out to be great fun!
Here is the complete recipe, as published by Kim in Pueblo, CO.
Warm cherry goodness
Prep time : 1/2 hour
Cook time : 15-20 minutes
Total time : 45-55 minutes
1 can sour pie cherries
1/2 can water
1/2 to 3/4 cup sugar (depends on your taste)
1/4 tsp almond extract
2 tblsp butter
1/2 cup sugar
1 1/2 cups flour
2 tsp baking powder
1/2 cup milk
1/2 tsp vanilla
1/4 tsp fresh grated nutmeg
Place first four ingredients into 3 qt pan, bring to a boil. Make dumplings. Cream together butter and sugar. Sift flour and baking powder. Add to creamed mixture, alternately with milk and vanilla. Grate in nutmeg. Once mixed, drop by spoonfuls into hot cherry sauce. Cover pan and cook on med low (keeping small bubbles bubbling), without looking for 15-20 minutes.
Serve with whipped cream and slivered almonds.
I use a pan with a glass lid
This tart cherry muffin recipe comes courtesy of the Cherry Marketing Institute and Linda Hundt, Owner of the Sweetie Pie Pantry in Dewitt, Michigan and winner of the 2009 National Pie Championship, Best in Show for her Tom’s Cherry Cherry Berry Pie. According to Linda, “Tart cherries are the most versatile fruit to use, and products made with tart cherries are best sellers. These muffins are the most popular ones in our shop.” Enjoy!
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup granulated sugar
1/2 cup butter
3/4 cup buttermilk
1 tablespoon Key lime juice
2 cups frozen (IQF) tart cherries (Canned tart cherries would work for this recipe, too)
1/4 cup granulated sugar
3 tablespoons cream cheese
2 tablespoons Key lime juice
1 cup confectioners’ sugar
Stir together flour, baking powder and baking soda; set aside.
In large mixing bowl, beat 3/4 cup granulated sugar and butter. Add eggs; beat 1 minute. Slowly add flour mixture and buttermilk alternately to butter mixture; add lime juice. Beat on low speed until smooth.
Toss cherries 1/4 cup granulated sugar. By hand, stir cherries into muffin batter.
Grease muffin tins or line with baking cups. Fill each muffin cup three-fourths full with batter.
For regular-size muffins, bake in a preheated 375 degree conventional oven 15-20 minutes or until wooden pick inserted in center comes out clean.
For jumbo-size muffins, bake in a preheated 375 degree conventional oven 30-35 minutes or until wooden pick inserted in center comes out clean.
If desired, drizzle with glaze before serving. To make glaze, beat softened cream cheese until smooth. Add lime juice and confectioners’ sugar, beating until combined. Drizzle over cooled muffins.
This is a refreshing, light dessert. If you’re in the area, you can pick up pitted, frozen tart cherries at our fruitstands. We also ship frozen tart cherries during the colder months, usually beginning in November.
4 teaspoons artificially sweetened dry ice tea mix
1 1/4 cups water
2 tablespoons lemon juice
3 cups frozen tart cherries
Combine dry tea mix with water and lemon juice, stirring until completely dissolved. Place half of tea mixture in blender container or food processor. Add half of frozen cherries. Process until almost smooth. Repeat with remaining tea and cherries.
Serve immediately. Freeze any remaining sorbet. When ready to serve frozen sorbet, place pieces of sorbet in blender or food processor; process to soften.
Makes about 3 cups
Nutrition Facts per serving: 31 cal., 0 g total fat (0 g sat. fat), 7 g carbo., 0 mg chol., 1 g pro., 1 g fiber, 16 mg sodium. Daily RDA values: 8% vit. A, 6% vit. C, 2% calcium, 2% iron.
Recipe Courtesy of the Cherry Marketing Institute
2 to 3 strips of bacon, finely diced
3 tablespoons butter or margarine
1/3 cup finely chopped onion
1 cup (about 1/3 pound) chopped butternut squash
2/3 cup dried tart cherries
1 tablespoon fresh rosemary or sage leaves, chopped
3 tablespoons almonds or pecans, toasted and finely ground
3 tablespoons dry bread crumbs
3 tablespoons or more chicken or vegetable broth, if necessary
Salt and pepper to taste (used 1/4 teaspoon salt, 1/8 teaspoon pepper)
Cook bacon in a large skillet until crisp. Remove to a large mixing bowl. Add butter, onion and squash to bacon drippings. Cook 3 to 4 minutes, or until squash is semi-soft. Add cherries and rosemary; continue cooking until squash is soft.
Add squash mixture to bacon. Stir in nuts and bread crumbs. Mix thoroughly. Add broth, one tablespoon at a time, if dressing is dry. Season with salt and pepper to taste.
Serving suggestion: Use to stuff pork chops or pork tenderloin. This is also a good stuffing for chicken breasts or Cornish hens.
Makes 1 1/2 cups or 6 (1/4 cup) servings.
Nutrition Facts per 1/4-cup serving: 189 cal., 11 g total fat (5 g sat. fat), 20 g carbo., 20 mg chol., 3 g pro., 2 g fiber, 244 mg sodium. Daily RDA values: 100% vit. A, 15% vit. C, 4% calcium, 6% iron.
Celebrate apple season and those cooler autumn evenings with this robust, red cider made with cherry juice, apple cider, and your favorite spices. Cheers!
1/3 cup lemon peel, cut into 1/4″ strips
1 /2 cup orange peel, cut into 1/4″ strips
2 cups apple cider
4 cups tart cherry juice (1/2 cup King Orchards tart cherry juice concentrate plus 3 1/2 cups water)
2 (1/4″ thick) strips of peeled fresh ginger root
1 teaspoon allspice
5 whole cloves
2 cinnamon sticks
Place all ingredients in a large saucepan over medium heat. Simmer uncovered until liquid is reduced to 4 cups, approximately 30 minutes. Remove from heat and strain liquid to remove peels and spices. Discard solids and serve in festive mugs.
Makes 4 one-cup servings.
Nutrition Facts per cup: 175 calories, 0 g total fat; 0 g saturated fat, 0 g trans fat, 42 g carbohydrate, 0 mg cholesterol, 0 g protein, 1 g fiber, 10 mg sodium; Daily Values: 1% vitamin A, 7% vitamin C; 3% calcium; 8% iron
- 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
- 1/4 cup canola oil
- 1 egg, beaten to mix
- 1 egg white
- 3/4 cup chopped dried tart cherries
- 1/2 cup finely chopped walnuts
- Cooking spray
- 1/4 cup “fruit only” apricot preserves
Directions Preheat oven to 350 degrees F. 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 walnuts.
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 to 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 by1 1/2 inches each.