Cherry Recipes

directions:

Place the cherries in two clean pint-sized mason jars (or one large quart-sized mason jar).  Set aside.

In a medium saucepan over medium-high heat, whisk together the water, honey, vanilla extract and honey until combined.  Gently stir in the cinnamon strip and orange peel.  Continue heating, stirring occasionally, until the mixture reaches a simmer.  Reduce heat to medium-low, and continue simmering for another 10 minutes for the flavors to meld.

Remove from heat, and strain out the cinnamon stick and orange peel.  Slowly add in the bourbon, and stir to combine.

Pour the bourbon mixture evenly over the cherries, then let the mixture cool completely to room temperature.  Secure the lids on the mason jars, give them a shake, and refrigerate for at least 3 days before using.  The recipe should last for up to 2-3 months.

Find the full blog post at Gimme Some Oven here.

directions:

Preheat the oven to 375ºF and arrange a rack in the center of the oven. Butter and flour a 9-inch tube pan.

In a 2- to 3-quart pot, mix the sugar, unsweetened chocolate, butter, espresso, and 1 cup of water together. Place over medium heat and stir occasionally until all of the ingredients have melted and are mostly emulsified. Let cool slightly off of the heat.

Whisk the flour, baking soda, baking powder, and salt together.

When the chocolate mixture has cooled a bit, whisk in the buttermilk, vanilla, and eggs. Gently whisk in the dry ingredients, being careful to not overmix.

Pour the batter into the tube pan and bake until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack.

Just before serving, whisk the yogurt, cream, sugar, and vanilla together until light and fluffy. Fold in the cherries. Taste the mixture and add a bit more sugar if desired.

Let the cake cool completely then slice and serve with fresh HRCC cherries!

Find the full blog post at Apt. 2B Baking Co. here.

directions:

Preheat the oven to 375ºF (190ºC).

Make the frangipane by beating the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until fluffy – about 1 minute on high speed. Add the eggs one by one, stopping the mixer and scraping down the sides of the bowl after adding each.

Remove the bowl from the mixer and stir in the almond flour, then the rum or vanilla extract, almond extract, and salt. Spread the frangipane in the cooled tart dough. Slice the cherries in half. Press the slices into the frangipane in concentric circles.

Bake for 30-35 minutes, or until the tart is golden brown across the top. Let cool, then brush lightly with cherry jam, if desired. If it’s not liquid enough to brush on, warm the jam gently in a small saucepan.

Serving: Serve warm or at room temperature by itself, with whipped cream, or a favorite ice cream.

Storage: Once baked, the tart will keep for 2-3 days at room temperature.

directions:

Combine all ingredients and let chill for 24 hours. Serve over ice.

directions:

In the bowl of a food processor, mix together the flour, sugar and salt. Pulse to combine. Add butter; pulse until mixture resembles coarse meal, leave a few pieces of butter remaining.

Sprinkle with ¼ cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers. Try not to over process.

Remove the dough from the food processor and roll it into two balls. Flatten into a disk and place both in plastic bag in the fridge to chill.

After chilling, preheat oven to 400 degrees. On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around pin; unroll over a 9-inch pie plate. Press down on dough in bottom of pie plate. Next roll out the other disk and set aside to cover pie with.

For pie filling: Combine all ingredients in a small pot. Bring to a boil and then lower heat. Stir frequently for about ten minutes until the mixture appears jelly-like. Remove from heat and allow cooling.

Pour pie filling into pie dish and cover the top with extra rolled out dough. Press the crust to seal. Using a pastry brush, lightly brush top of dough with egg wash.

directions:

In large saucepan, stir together water and cornstarch. Add cherries, sugar, lemon peel, and salt. Bring to a boil over medium heat. Cook 5 minutes, stirring until mixture thickens and becomes clear. Transfer fruit mixture to shallow 1-1/2 quart baking dish, set aside.

To make biscuits; combine flour, sugar, baking powder, and salt in medium bowl. In a separate bowl, beat heavy cream until soft peaks form. Add cream to dry ingredients, mix with fork until mixture begins to hold together. Transfer to lightly floured surface; knead 10 times or until smooth dough forms. Roll or pat out to 3/4-inch thick circle.

Place on top of fruit mixture. If preferred, topping can be cut with a biscuit cutter into 6 biscuits. Brush topping with milk or cream and sprinkle with sugar. Bake at 425°F for 15 to 20 minutes or until biscuits are browned and fruit is bubbling. Cool slightly before serving.

*recipe courtesy of NW cherries/Washington State Fruit Commission

directions:

In a large bowl, combine HRCC cherries, mixed greens, blue cheese and toasted hazelnuts. Drizzle salad with vinaigrette and toss.