As mentioned in an earlier post, Whole Foods Market celebrated Cherries in the Month of July. I was invited to participate in hosting a Cherry Fest of my own, compliments of Whole Foods Market, whom supplied a gift card to obtain the cherries, and the ingredients to make what I would like for the Cherry Fest. I decided to go all out, and host a cherry fest with multiple dishes. From a Cherry & Apple stuffed Pork Tenderloin (which my daughter Sherie, kindly made) to breakfast Danish, to desserts, all featuring the beloved Bing Cherry, which is only in season for such a short time. I’d like to Thank those who participated, and also, a Big Thank you to Whole Foods Market for inviting me to participate and kindly supplying the ingredients to make my dishes. Thank you once again. We had a blast, and ate more cherries than I ever have in my lifetime!
First up, the Main course – Cherry Apple Stuffed Pork Tenderloin. This dish was delicious! Cherries and Apples were spiced, rolled up into a roast and baked to perfection. My daughter Sherie, and my son-in-law Ryan were kind enough to prepare this dish. The remainder of the cherries & apples that did not fit in the roast were sautéed in butter, and then poured over the cooked & sliced roast. Ryan also made a nice Apple glaze sauce and drizzled it over the completed dish.
Here’s the roast, sliced after baking. This would make a great Holiday Roast. We used dried cherries in this dish, thankfully available all year-long.
With it, we served Lipton Potatoes and a veggie. I’ll post the step by step pictures and the recipe in my next post.
These little Cherry Almond Tarts are delicious as well as addictive. Betcha can’t eat just one!
1/2 Cup Sugar
1/2 Cup Butter
1/2 Cup Powdered Sugar
1/2 Cup Vegetable Oil
1/4 tsp. Almond Extract
1/2 tsp. Baking soda
1/2 tsp. Cream of tarter
2 Cups All purpose Flour
In a food processor, pulse sugar, powdered sugar and butter til creamy. Add remaining ingredients and mix until a smooth dough is formed. Chill 15 minutes, wrapped in plastic wrap. After dough has rested and is firm, I rolled my dough into little balls, (about 1 Tbsp. dough balls) set them into mini muffin tins, use a tart tamper (or a shot glass works great) to form the shells. Set aside.
3 oz. Butter
6 oz. Almond Paste
Cherry Pie Filling (canned or Homemade)
Sliced Almonds (Optional)
Whipped Cream (Optional)
Cream almond paste and butter until soft and fluffy. Add egg to the almond butter, and mix for about 1 minute. Fill the tart shells with the Almond Filling, filling them about 3/4 full. Top with cherry pie filling and sprinkle with sliced almonds if desired. Bake Cherry Almond tarts at 325 degrees F, for about 20 to 30 minutes, or until crusts are browned and filling is set. Cool completely. Serve with whipped cream if desired.
This Cherry Danish won rave reviews. Delicious and easy to do, it uses crescent rolls and takes only a short time to prepare it. The recipe comes from the Food Network. The crescent rolls give it a nice buttery flavor.
- 1 tablespoon plus 1 teaspoon powdered sugar
- 1 teaspoon cornstarch
- 1 drop vanilla extract
- 1 tablespoon jet-puffed marshmallow creme
- 1 tablespoon fat-free whipped topping, thawed from frozen
- Half an 8-ounce tub fat-free cream cheese, room temperature
- 1/4 cup old-fashioned oats
- 2 tablespoons granulated sugar
- 1 tablespoon light vanilla soymilk (I used regular milk & added a tsp. of pure vanilla)
- 1/4 teaspoon almond extract
- 1 cup frozen unsweetened dark sweet cherries, thawed
- 1 tube refrigerated seamless dough sheet or reduced-fat crescent roll dough (Regular crescent Roll dough will work just fine too)
Preheat oven to 350 degrees F.
To make the icing: In a small microwave-safe bowl, combine powdered sugar, cornstarch, vanilla extract, and 1 1/2 teaspoons of cold water. Mix until the ingredients have dissolved.
Add marshmallow creme and microwave for 5 seconds, or until the creme is soft enough to fold into the mixture. Stir until smooth. Add whipped topping and stir again, until mixed well. Cover and refrigerate the icing until you’re ready to ice the Danish.
Cook’s Note: Spray measuring spoon with non-stick spray to prevent the marshmallow creme from sticking to it.
To make the Danish: In a medium bowl, combine cream cheese, oats, granulated sugar, soymilk, and almond extract, and stir until thoroughly mixed. Fold in cherries and set aside.
Spray a large baking sheet with non-stick spray. Roll out the dough on the sheet into a large rectangle of even thickness. If using crescent roll dough, pinch together perforated seams to seal. Arrange baking sheet in front of you so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon the cherry filling lengthwise across the middle third of the dough, leaving 1/2-inch borders on the left and right of the filling.
Starting from the top, make 12 vertical cuts-about 1 inch apart-along the top section of the dough, stopping about 1/2 inch from the filling. Repeat with the bottom section of the dough. This will create 1-inch-wide strips of dough on both the top and bottom of the filling.
Alternate folding the 1-inch strips from the top and the bottom over the filling, covering the filling completely and creating a crisscrossed, “braided” appearance. When you reach the last few strips, cross them toward the middle of the Danish. After all the strips have been folded, fold the left and right sides of the dough in toward the filling, so the filling cannot escape, and pat firmly to seal.
Bake in the oven for 15 to 20 minutes, until pastry is crispy and golden brown. Allow it to cool completely.
Just before serving, stir icing and drizzle it over the entire Danish. Cut Danish into 8 slices. Refrigerate any leftovers.
I ran across this recipe for Rhubarb Almond Coffee Cake at Not Derby Pie Blog, substituting Bing Cherries for the Rhubarb. Cherries and Almonds naturally pair so very well together, I just couldn’t resist giving this recipe a try with the cherries. Boy am I glad I made it. This coffee cake is SO GOOD! Follow the link for the recipe. You won’t regret it, and you’ll love the blog.
At another one of my favorite blogs, The English Kitchen you’ll find a delicious recipe for a Cherry Crumble Cake. I suggest doubling the recipe to make the cake. My cake turned out perfect, but I wished for more height to the cake. This is on the order of a muffin almost. Quite good, and not to be missed when fresh cherries are in season. Follow the link here for the recipe.
Cherry Crumble Cake.
One of our favorite dishes to make, especially when the temp’s are though the roof, and its muggy and nobody wants to move, let alone eat is Chicken salad. We had several of these days here recently, and I decided to make Cherry Chicken Salad. I’m glad I did.
Cherry Chicken Salad
Cherry Chicken Salad
1 pkg. Chicken Breasts (boneless, skinless)
Freshly Ground Pepper
1 Large Onion, peeled & diced
6 Ribs Celery, chopped
1 Packet Dry Good Seasons, Italian Dressing
1 Packet Hidden Valley Dry Ranch Salad Dressing & Seasoning Mix
Sweet Bing Cherries, pitted and cut in half, or chopped if preferred (Optional)
In a large skillet, add about 2 Tbsp. Olive oil and saute’ chicken breasts. Sprinkle with garlic salt, pepper, and sprinkle lightly with thyme. Turn chicken, lightly season and cook the chicken just until cooked through. (Do not over cook.) Remove chicken to a plate and let cool slightly. In the bowl of a food processor, combine chicken and pulse until chicken is ground. Remove chicken to a large bowl. Add onion and celery and enough mayonnaise to moisten the chicken well. Add Dry salad dressings, 1 teaspoon at a time, tasting before adding more. When you reach the desired seasoning for your taste, stir in cherries, cover and refrigerate the chicken at least 1 hour before serving to allow the flavors to develop. I like to chill mine overnight, but usually someone is in it before that. It still tastes great even if you don’t get that overnight chill.
Note: Sorry I do not have measurements for this recipe. I usually make this with a large package of chicken, because this really goes fast around here. Also, everyone’s tastes vary somewhat in the seasonings that their family likes. So, I suggest adding the packaged dressings a little bit at a time.
Bing Cherry Pie
Bing Cherry Pie
3 Cups All Purpose Flour
1 tsp. Salt
1 Tbsp. Sugar
1 1/2 Sticks Unsalted Butter, cut into cubes, Very Cold
1/3 Cup Shortening, Very Cold
8 Tbsp. Ice Water
In the bowl of a food processor, combine the flour, salt, and sugar. Pulse a few times to evenly distribute. Cut the butter into cubes, and freeze for about 20-30 minutes along with your 1/3 cup shortening. Add the butter cubes and shortening to the food processor, and pulse until mixture resembles coarse crumbs. Add the 8 Tbsp. of Ice water, and pulse until dough forms a ball. Remove from processor bowl, press into a disk, rap in plastic wrap and refrigerate for a least 30 minutes, preferably 1 hour. Remove from refrigerator, and on a clean, floured work surface, roll dough out slightly larger than your pie plate. Lift crust on your rolling-pin and set over pie plate. Unroll crust and gently maneuver crust into pie plate. (Do not stretch dough.) Leave a 1 inch over hang, fold dough under on rim, and flute the edges. Place in the freezer until ready to fill.
Bing Cherry Filling:
5 Cups Bing Cherries, pitted (Cut in half if desired. I left mine whole)
1/2 Cup Brown sugar (Do not pack)
1/4 Cup Granulated Sugar
3 Tbsp. Tapioca (or 1/2 cup flour)
1 tsp. Pure Vanilla Extract
1/4 tsp. Pure Almond Extract
2 Tbsp. Fresh Lemon Juice
1/2 tsp. Cinnamon
1/2 Cup Rolled Oats
1/4 Cup Granulated Sugar
2 Tbsp. All Purpose Flour
2 Tbsp. Unsalted Butter, melted
1/2 tsp. Ground Cinnamon
1/2 tsp. Salt
In a large bowl, combine all the cherry filling ingredients, and stir to mix well. Pour cherry mixture into prepared pie crust. In another bowl, combine the oats, sugar, flour, cinnamon, and salt. Stir well. Pour the melted butter over the mixture and stir with a fork until butter is fully incorporated. Sprinkle the crumble mixture over the top of the cherry filling.
Bake at 350 degrees F, for 35-45 minutes, or until the topping and crust is golden brown. Remove from oven and let cool. Top pie off with some homemade Bing Cherry Ice Cream if desired.
Cherry Chunk Ice Cream
Lastly, but definitely not least, over at Whisk Kid, there’s a Cherry Chunk Ice Cream recipe that I made. It sounded wonderful and I had to make it. I didn’t cook my cherries down though. I chopped the cherries into quarters, and then stirred them in at the end, along with the granola. I also doubled the recipe. This ice cream does NOT Disappoint! It’s rich & creamy and VERY More-ish!
We made pancakes with Cherry Sauce too, but they disappeared before I could even get a picture of them. I will be sure to post them the next time I make them, and there will be a next time. It was like dinner and dessert all in one with the waffles with Cherry Sauce over them, and mounds of sweetened whip cream. (The grand kids love breakfast for dinner, and I aim to please.)
If you haven’t had any cherries yet, you can still get them. But time is running short. I highly suggest you make it over to Whole Foods Market and pickup your cherries there. They were delicious and they’re organic! I’m still not tired of them, and thinking of going to Whole Foods Market tomorrow to pick up some more before the season is over. I have a few more cherry recipes I’d like to try before the season is over. :’)