Tag Archives: cherry

Cherry Butter

Cherry Butter

Prep Time: 0

Yield: 0

This butter is great on any of our scones.

Ingredients

Instructions

  1. Combine cherries, apples and tea in a heavy saucepan. Bring to a boil, then reduce heat to low and simmer gently, uncovered, for 20 to 25 minutes or until the cherries are plump and the apples are very soft. With a slotted spoon, transfer the fruit to a food processor or blender and process until smooth. (Do not discard cooking liquid in saucepan.) Return the puree to the saucepan and stir in brown sugar and almond liqueur. Bring to a boil, reduce heat to low and simmer, stirring often, for about 1 hour and 20 minutes, or until thick and pasty. Let cool. (The butter can be stored, covered, in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.)

    * Available from Suttons Bay Trading Company
http://www.culinarycafe.com/2009/08/17/cherry-butter/

Dried Cherry Buttermilk Scones

Dried Cherry Buttermilk Scones

Yield: 8 Scones

Ingredients

  • 1/2 cup buttermilk plus 1/4 cup for brushing the scones
  • 1 large egg
  • 3 tablespoons light brown sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups cake flour (not self-rising)
  • 1 tablespoon double-acting baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
  • 1/2 cup dried sour cherries
  • granulated sugar for sprinkling

Instructions

  1. In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.
http://www.culinarycafe.com/2009/08/17/dried-cherry-buttermilk-scones/

Cherry Good Ribs

Cherry Good Ribs

Prep Time: 0

Yield: 8

This is a tasty departure from tomato-based barbecue sauces.

Ingredients

  • 8 pounds pork spareribs
  • 1 (21-oz.) can cherry pie filling
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1/4 cup soy sauce
  • 2 teaspoons spicy brown mustard
  • 1 teaspoon ground ginger
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Cut ribs into serving portions of 2 to 3 ribs each. Put ribs in a large stockpot or Dutch oven; add water to cover ribs. Season with salt, if desired. Simmer, covered, for 45 to 50 minutes or until tender. Drain; set aside.

    Meanwhile, puree cherry pie filling in an electric blender or food processor. Set aside.

    Heat olive oil in a large skillet. Add onion; cook, stirring, until onion is tender. Add pie filling, soy sauce, mustard, ginger and Worcestershire sauce; mix well. Simmer, uncovered, 10 to 15 minutes, stirring occasionally. Reserve some sauce to serve with ribs.

    Place ribs on gas grill over low heat or on charcoal grill 4 to 6 inches from slow coals. Turn ribs 3 to 4 times and brush frequently with cherry sauce. Cook 20 to 25 minutes, or until thoroughly coated with cherry sauce. Discard any sauce used to barbecue the meat. Serve ribs with the reserved cherry sauce.
http://www.culinarycafe.com/2009/08/17/cherry-good-ribs/

Cherry-Mallow Cake

Cherry-Mallow Cake

Prep Time: 0

Yield: 15

Cherry-Mallow Cake

Ingredients

  • 4 cups miniature marshmallows
  • 1 (18.25-oz.) package yellow cake mix
  • 1 (21-oz.) can cherry pie filling

Instructions

  1. Preheat oven to 350°F. Spray a 13x9x2-inch baking pan with vegetable cooking spray. Place marshmallows evenly in the bottom of the pan.

    Prepare cake mix according to package directions. Pour batter over marshmallows. Spoon cherry filling evenly over cake batter.

    Bake for oven 45 to 50 minutes. The top of the cake will be bubbly and the marshmallows will be sticky on top of the cake. Let cool in the pan, then cut into squares.
http://www.culinarycafe.com/2009/08/17/cherry-mallow-cake/