1 tablespoon dried tart cherries
1 small onion
1 clove garlic
3 tablespoons fruit-flavored vinegar
2 tablespoons orange juice
1 tablespoon honey
1/3 cup olive oil
Salt and pepper to taste
Chop cherries, onion and garlic in food processor; pulse until finely chopped. Add fruit-flavored vinegar, orange juice and honey; puree. With food processor on, slowly add olive oil; mix well. Season with salt and pepper to taste.
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.
Ingredients:
1 c. apple juice
1/2 c. fresh apple chunks
1/2 c. Michigan Montmorency Dried Tart Cherries
1/2 c. chopped walnuts
2 tbsp. croutons
1 tbsp. sugar
2 tbsp. dry white wine
1 tbsp. lemon juice
1/2 tsp. ground ginger
6 pork loin chops, cut 1-inch thick
2 tbsp. cooking oil
In saucepan combine apple juice and apples; simmer, covered, for 25 minutes. Remove from heat. Add Michigan Dried Cherries and let stand 5 minutes; drain, reserving liquid.Combine cooked fruit mixture, walnuts and croutons. Stir together sugar, wine, lemon juice and ginger. Add to crouton mixture, tossing lightly to moisten. Cut pockets in fat side of chops, cutting lengthwise to bone.
Spoon about 1/3 cup of the stuffing mixture into each pocket. If necessary, use wooden picks to hold pockets closed. In large skillet brown chops in hot oil. Place chops in a 13x9x2-inch baking pan. Sprinkle chops with a little salt and pepper. Add 1/4 cup reserved apple liquid to pan, adding water if necessary.
Bake chops, covered, in 350 degree oven for 1 hour. Serves 6.
0 comments admin | Apple Recipes, Dried Cherries Recipes, King Orchards Cherry Products
Ingredients:
For couscous:
1 teaspoon olive oil
1/4 cup minced yellow onion
1 1/2 cups fat free low sodium chicken broth (or vegetable broth)
5 ounces whole-wheat couscous (about 1 cup)
For dressing;
1 tablespoon cherry juice concentrate
1 ½ teaspoons lemon juice
1 ½ teaspoons Dijon mustard
2 tablespoons canola oil
For salad:
1/2 cup chopped dried tart cherries
3 tablespoons coarsely chopped pistachios
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
1 tablespoon fresh lemon zest
¼ teaspoon salt
¼ teaspoon ground black pepper
Directions:
Prepare couscous:
In a quart saucepan, heat olive oil over medium high heat. Add onion and sauté for about 3 minutes or until softened. Add the broth and bring to a boil. Add couscous, stir, cover and remove from heat. Let stand, covered, for 5 minutes. Transfer to a mixing bowl to cool.
Prepare dressing:
In a small bowl, whisk together cherry juice concentrate, lemon juice and mustard. Whisk in oil until emulsified. Set aside.
Assemble:
Add dressing and remaining ingredients to the couscous and mix well. Serve immediately.
Nutrition Info:
Calories 142, Total Fat g 6, Sat Fat g 0, Chol mg 0, Sodium mg 180, Total Carb g 21, Fiber g 3, Sugars g 7, Protein g 3
1 comment admin | Cherry Juice Recipes, Dried Cherries Recipes
2 boneless pork loin chops, about 1-inch thick
Salt and freshly ground black pepper, to taste (used ¼ teaspoon salt, 1/8 teaspoon pepper)
2 tablespoons vegetable oil
½ cup chopped onion
1 cup reduced sodium chicken broth
1/3 to 1/2 cup dried tart cherries
2 tablespoons orange marmalade
1 tablespoon balsamic vinegar
Dried red pepper flakes, to taste (used 1/8 teaspoon pepper)
Season pork chops with salt and pepper. Heat oil in a large skillet on high heat. Add pork chops; brown well, about 3 minutes per side. Remove to plate. Add onions to skillet; cook until tender, 3 to 5 minutes. Add chicken broth, dried cherries, orange marmalade, vinegar and red pepper flakes. Bring to a boil; boil rapidly on medium heat until broth is reduced by half. Reduce heat. Add pork chops to pan to heat through, 5 to 6 minutes. (Cook pork chops longer on lower heat, if pork chops are very thick or if they have a bone in them.) Internal temperature of the pork should be about 160 degrees. Add chicken broth or water, if needed. Serve pork chops with cherry sauce spooned over them.
0 comments Betsy | Crop Updates & Orchard Talk, Dried Cherries Recipes, Recipes
2 cups cubed cooked chicken
½ cup dried tart cherries
3 green onions, sliced
½ cup mayonnaise
¼ cup plain yogurt
1 tablespoon lemon juice
Freshly ground black pepper, to taste
Lettuce leaves
Chopped fresh parsley
2 to 4 croissants
Combine chicken, cherries and onions in a large bowl; mix well. In another bowl, combine mayonnaise, yogurt, lemon juice and pepper; pour over chicken mixture. Mix gently. Refrigerate, covered, 1 to 2 hours. Spoon chicken salad on sliced croissants; top with lettuce.
Nuts About Cherries Chicken Salad Recipe
Ingredients:
4 cooked, boneless chicken breast halves, diced
1 cup King Orchards Nuts About Cherries, coarsely chopped
1/3 cup diced celery
1/3 cup diced apples (we like Mutsu for this, but Cortland, Galas and Honeycrisp would be good choices too)
1/3 cup low-fat yogurt
1/3 cup low-fat mayonnaise
1 tbl. buttermilk
salt and pepper to taste
In large bowl, combine chicken, Nuts About Cherries, celery and apple. After well combined, add the yogurt, mayo and buttermilk. Salt and/or pepper if desired. Toss together well and refrigerate until chilled.
Serve by itself, on wheat bread, croissant or pita.
For an added twist, add the zest of an orange or two.
0 comments admin | Apple Recipes, Dried Cherries Recipes, Recipes
Cherry Celery Salad
Ingredients:
1 ½ cups celery, diced
2/3 cup dried tart cherries
1 cup frozen green peas, thawed
¼ cup fresh parsley, chopped
3 tbsp. mayonnaise
3 tbsp. plain yogurt
2 tbsp. toasted pecans, chopped
3 tsp. lemon juice
¼ tsp sea salt
¼ tsp black pepper
Combine celery, cherries, peas and parsley in a medium mixing bowl. In small bowl, combine remaining ingredients to make dressing and stir. Pour dressing over celery mixture and stir until evenly coated. Serve.
Serves: 4
Ingredients:
4 cups all purpose flour
1 cup sugar, granulated
2 tbl baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup butter or margarine, softened
1 cup King Orchards dried tart cherries
1 cup pecans, chopped
1 tbl lemon peel, grated
1 cup milk
4 eggs
Directions:
Combine flour, sugar, baking powder, cinnamon and nutmeg in large mixing bowl. Add butter. Mix with an electric mixer on low speed until mixture resembles coarse crumbs (about 2 minutes)
Stir in cherries, pecans and lemon peel. Mix on low speed.
Whisk milk and eggs together until well blended. Reserve 1/4 cup milk mixture. Add reaining milk mixture to dry ingredients, mixing on low speed just until moistened.
Gently knead dough on lightly floured surface 5 or 6 times. Divide dough into 2 pieces (about 14 ounces each). Shape each portion into a circle 10 inches in diameter and 1-inch thick. Cut each into 12 wedges.
Place dough on greased full sheet pan. Brush surface with reserved milk mixutre. Sprinkle with additional sugar if desired.
Bake in a 400F standard oven 15 to 20 minutes or until golden. Serve warm or at room temperature.
note: Scones may be made ahead and baked, then frozen up to 2 weeks. Thaw at room temperature.
1 can (16-ounce) pitted dark sweet cherries
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1/4 cup honey
2 tablespoons rice vinegar
2 teaspoons hot mustard
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dried tart cherries
6 (6 1/2 ounces each) skinless, boneless chicken breast halves
Salt and pepper to taste
6 rosemary sprigs for garnish
Heat oven to 350F. Line a 9″ x 13″ baking pan with foil and spray foil with non-stick spray; set aside.
To make the glaze: Drain the pitted dark sweet cherries; reserve 1/4 cup of cherry juice. In a blender, puree the drained cherries until smooth.
In a skillet, heat the olive oil and saute the onion and garlic until soft; add the cherry puree, reserved 1/4 cup cherry juice, honey, vinegar, mustard, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir until smooth. Add dried cherries; simmer 5 minutes.
Arrange chicken breasts in foil-lined baking pan; season with salt and pepper to taste. Brush chicken lightly with cherry glaze; reserve remaining glaze. Cover the pan with foil and bake chicken 20 minutes; brush with additional glaze and bake uncovered 10 to 15 minutes longer or until chicken is done.
To serve, pour 2 tablespoons warm reserved glaze over each chicken breast and garnish with a rosemary sprig. Serves 6.
0 comments Betsy | Dried Cherries Recipes, Fresh Cherry Recipes, Recipes