Posts for Recipes

Posted on Jan 31 under Recipes

Montmorency Tart cherry, Very Cherry Pie FillingNot a breakfast person? Don’t worry, these bars can be eaten any and all times throughout the day. This recipe is easy and a delicious treat! We had an employee bring them in to work and they were gone by lunchtime.

These would be great to add to a breakfast or brunch spread as well as a delicious dessert after dinner.

The pie filling is an easy way to make this recipe, but you can always make your own pie filling. Check out this recipe made with our Canned Tart Cherries in Water or use our Individually Quick Frozen tart cherries. The canned tart cherries make for a great alternative to fresh or frozen tart cherries. There are absolutely no additives, just tart cherries! Frozen works well if you are shipping in the winter or are a Michigan or Chicago customer (ground UPS arrives the next day).

Ingredients

Glaze

  • 1 cup confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 to 3 tablespoons milk

Directions

Preheat over to 350 degrees. Ina  large bowl, cream butter, sugar, and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.

Spread 3 cups dough into greased 15 x 10 x 1 inch pan. Spread with pit filling. Bake 30-35 minutes or until golden brown. Cool completely on wire rack.

In a small bowl, mix confectioners sugar, extracts, and enough milk to reach desired consistency; drizzle over top. Enjoy!

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Posted on Dec 28 under Crop Updates & Orchard Talk, Recipes

curry spiced nuts with dried cherries recipeThis easy recipe is the perfect appetizer to bring to a party!

This Curry Spiced Nuts with Dried Cherries recipe is easy to make and will be gone before you know it!

Ingredients

  • 2 teaspoons olive oil
  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1/2 cup raw pepitas
  • 2 1/2 teaspoons curry powder
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/3 cup dried Montmorency tart cherries

Directions

Heat the olive oil in a large cast iron skillet.

Add the almonds, cashews and pepitas, then stir in the curry powder, cumin and salt.

Toast the nuts for 5 minutes, stirring frequently.  Stir in the dried Montmorency tart cherries and let the mixture cool.  Serve.

Recipe courtesy of Dara Michalski, CookinCanuck.com

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Posted on Dec 27 under Crop Updates & Orchard Talk, Recipes

Oatmeal Dried Cherry Cookies

  • 1 1/4 Cups butter or margarine, softened
  • 1 1/4 Cups brown sugar
  • 1 Egg
  • 2 teaspoons vanilla extract
  • 1 1/2 Cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 Cups quick cooking oats
  • 1 Cup King Orchards Dried Tart Cherries

~Preheat oven to 375 degrees

~In a large bowl, cream together butter and sugar until light and fluffy.  Beat in the egg, then stir in the vanilla.  Sift together flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture.  Stir in the quick oats and dried cherries.  Drop by rounded spoonfuls onto un-greased cookie sheet.

~Bake for 8-10 minutes.  Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to completely cool.

***Tip:  Add chocolate chips, white chocolate chips or coconut to make them even more delicious!***

 

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Posted on Oct 26 under Recipes

Fall is the perfect season to make this delicious Butternut Squash Soup. This creamy soup is perfect for warming up after trick or treating, serving at your holiday party, or a quick dinner that is easy to heat up all week.

This recipe has you boil the vegetables together, but you can also roast the squash or use leftover squash for this Butternut Squash Soup. I have been roasting all my squash whole lately and absolutely love it. Set the delay on your oven to start 2 hours (depending on the size) before you get home at 350F and your squash is perfectly moist and soft by the time you get home. It is so soft that you can cut it with a butter knife and pull the seeds right out. *If you cook your squash this way, follow the instructions but wait to add your squash until the very end right before putting through the food processor.

Betsy’s Favorite Butternut Squash Soup

  • 2  Tbsp butter
  • 1  onion chopped
  • 2  cloves garlic, minced
  • 3  carrots peeled and sliced
  • 2  celery stalks, diced
  • 1  butternut squash, peeled, seeded and diced
  • 1  potato peeled and diced
  • 3  cans chicken broth
  • ½  cup honey
  • ½  tsp. dried thyme leaves (crushed)
  • Salt and pepper

In large pot melt butter, then stir in onions, garlic, celery, carrots.  Cook until light brown. Once light brown, stir in potato, squash, chicken broth, honey and thyme. Bring to boil.

Simmer 30-45 minutes.

Run through food processor.

Heat and serve.

Betsy likes to boil the vegetables and skip the food processor step. This leaves you with a nice, chunky soup.

There are so many ways you can change up this Butternut Squash Soup. One of my favorite ways is to add curry powder or Masala and substitute some of the broth with coconut milk for a Coconut Curry Butternut Squash Soup. Don’t be afraid to add some red pepper flakes or cayenne to spice this dish up a bit.

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To celebrate National Cherry Month, our chef friends, Roy and Connor, offered to host a Cherry Themed Dinner highlighting this wonderful fruit.

Both Roy and Connor are regular customers in the fruit stand using our fruit in both their professional kitchens as well as their personal kitchens. In addition to hosting this wonderful dinner, they were able to get an excellent photographer, Michael Murphy, to come out and document the dinner and food.

Roy Ellison and Connor Dawson preparing the Cherry Themed Dinner

Roy and Connor

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We prepared this Cherry Herb Sorbet during our Cherry Themed Dinner to Celebrate National Cherry Month. It is a great pallet cleanser to serve after the main course and prior to dessert.

Ingredients for Cherry Herb SorbetCherry Herb Sorbet with King Orchards Montmorency tart cherry juice concentrate

  • 2/3 cup dryish white wine
  • 3 cups water
  • 3 tablespoons King Orchards Montmorency Tart Cherry Juice Concentrate
  • 1 cup sugar
  • 1/2 stick cinnamon
  • 6 whole cloves
  • a handful of fresh herbs: lavender, oregano, thyme, sage, or what ever else is available

Place wine, water, sugar, cinnamon, cloves, and the herbs into a saucepan; stir over low heat until the sugar is dissolved. Simmer for 4 minutes. Let stand to infuse for at least 1 hour. Strain into a bowl, add the cherry concentrate and some of the same herbs finely chopped. Freeze in an ice cream machine.

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Posted on Feb 17 under Crop Updates & Orchard Talk, Recipes

Fallen Chocolate Souffle with Cherry Creme AnglaiseThis rich and decadent Fallen Chocolate Souffle pairs perfectly with tart cherries. The tart cherries really cut into that richness. This was served at our Cherry Themed Dinner to celebrate National Cherry Month in February.

Fallen Chocolate Souffle Ingredients

  • 16 ounces semisweet chocolate chopped
  • 1 cup butter
  • 2 tablespoons liqueur, i.e. amaretto or triple sec
  • 9 large eggs separated, bring the whites to room temperature
  • 1 3/4 cup sugar

In a double boiler (barely simmering water) melt the chocolate with the butter, Stirring until the mixture is smooth. Remove the top portion from the heat, let the mixture cool to room temperature and stir in the liqueur. In a separate large bowl, beat the egg yolks with the sugar for 10 minutes or until the mixture is pale, thick, and forms a ribbon when the beaters are lifted. In another large bowl, beat the egg whites until they barely hold stiff peaks.  Fold half of the chocolate and half of the egg whites into the yolk mixture and then fold the remaining half of chocolate and half of egg whites into the yolk mixture. Turn the mixture into a greased and floured 10″ springform pan. Bake the soufflé in a preheated 350° F oven for 25-30 minutes, or until the edges have puffed (the center will not set). Let the the soufflé cool and fall in the pan on a rack and chill it for at least 4 hours, covered loosely. Carefully remove the pan sides. Cut the soufflé with a knife dipped in hot water.

Cherry Creme Anglaise

Ingredients

Alternatively…

Instead of making the crème anglaise; at room temperature, melt a pint of good quality vanilla ice cream and mix it with the cherry pie filling.

Presentation

Plate slices of the soufflé and spoon the cherry crème anglaise over the top.

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Posted on Feb 16 under Crop Updates & Orchard Talk, Recipes

This savory patê à chou is filled with a creamy, tart cherry filling. This recipe was used as an appetizer in our Cherry Themed Dinner.

Savory Patê à ChouSavory Patê à Chou Filled with Unsweetened Dried Tart Cherries and Blue Cheese

Ingredients

  • 1 cup milk
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 cup flour
  • 3-5 large eggs

 

In a heavy saucepan bring the milk to a boil with the butter and salt over high heat. Reduce the heat to moderate, add the flour all at once, and beat the mixture with a wooden spoon until it pulls away from the sides of the pan and forms a ball. Transfer the mixture to a bowl and with a mixer on high, beat in 3 eggs, one at a time, beating well after each egg. (The batter should be stiff enough to just hold soft peaks) If the batter is too stiff; break 1 or 2 eggs into a small bowl, beat them lightly, and add only enough to thin the batter to the proper consistency. With a small ice cream scoop or a pastry bag, portion the batter onto a lined cookie sheet and bake in a 425° oven for 10 minutes. Reduce heat to 400° and bake an additional 15-20 minutes or until puffed and golden brown. Transfer the puffs to a rack and cool completely.

Filling

Ingredients

Combine all ingredients.

Assembly (optional)

Cut puffs in half horizontally, spoon the filling onto the bottom half, and replace the top.

 

This Savory Patê à Chou Filled with Unsweetened Dried Tart Cherries and Blue Cheese makes for the perfect appetizer. If you do decide to assemble, it is a beautiful edible centerpiece for your table. How much more functional of a centerpiece could you have than an edible one?

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Posted on Feb 15 under Crop Updates & Orchard Talk, Recipes

This Roasted Duck Confit with Sweet Cherry Demi-Glace served as the main entree to our Cherry Themed Dinner. The sweet cherry demi-glace really cuts the fatty duck.

Roasted Duck Confit with Sweet Cherry Demi-Glaceroasted duck confit with sweet cherry demi glace

Ingredients

  • 1 whole duck
  • carrots
  • celery
  • onions
  • potatoes
  • garlic
  • savory herbs

Line the bottom of a large Dutch oven with the vegetables. Coat the duck with the herbs, salt and pepper, and place the duck on top of the vegetables. Cover and roast in a 400° F oven for 2 1/2 hours, remove the cover and roast for an additional 1/2 hour or until golden and crispy.

Demi-Glace

Ingredients

  • 2 cans beef consomme
  • 1 pound fresh or frozen sweet cherries

In a medium saucepan, combine the cherries and the consommé, reduce by half the volume. Do not add water. Drizzle over duck.

Farmer’s Tip: How to Keep Sweet Cherries Good All Year

Since sweet cherries are only available in Michigan for a month or so, it makes it tough to use these great fruits year ’round. The best thing to do is to visit the farm during peak cherry season (mid July) and pick your own sweet cherries! Then, you can get them pitted on our sweet cherry pitter. It only takes 15 minutes or so and then you can throw them into your freezer!

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Posted on Feb 15 under Crop Updates & Orchard Talk, Recipes

Savory Crepes Stuffed with Sauteed Chicken Livers with Cherry Balsamic Vinegar Reductionsavory crepes stuffed with sauteed chicken livers with cherry balsamic reduction

Ingredients:

  • 1/2 cup flour
  • 1/2 cup water
  • 1/4 cup whole milk
  • 2 large eggs
  • 1 1/2 tablespoons butter melted and cooled
  • Salt and pepper

Combine all ingredients and mix well, let stand covered with plastic wrap for 1 hour.

Heat a non-stick pan over moderately high heat, brush the pan with oil. Pour 1/8 cup of the batter into the pan off of the heat, tilt and rotate the pan to cover the bottom with a thin layer. Return the pan to the heat, loosen the edges of the crepe and cook until lightly browned. Turn and brown the other side. Transfer to a plate and make the remaining crepes.

Cherry Balsamic Vinegar Reduction

Ingredients:

In a saucepan, combine the cherries and the balsamic vinegar. Reduce over medium heat to half the volume.

Livers

Ingredients:

  • 1 pound chicken livers
  • 1/2 cup onion, diced
  • 1/4 cup bourbon
  • Salt and pepper

In a large sauté pan, over medium heat, slowly sauté the onions until clear. Increase heat and add the chicken livers, sauté just past pink, add salt, pepper, and bourbon. Flame if desired.

Assembly

Portion the livers among the crêpes and fold or roll the crêpes. Place on plates and dress with the reduction.

 

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