Top 50 Most Delicious Cherry Recipes [A Cherry Cookbook] (Recipe Top 50's Book 114) (2 page)

This recipe can be used as an appetizer or a side for another dish. Whichever the case, you’ll not be able to resist the Brussels sprouts taste with the sweet cherry glaze.

Yields:
4 servings

Ingredients

3 tablespoons olive oil

2 cloves garlic, minced

1 1/2 tablespoons brown sugar

1/2 teaspoon sriracha sauce

1/3 cup almonds, sliced

12 ounces Brussels sprouts, halved

3/4 cup cherry juice

Salt and pepper

Method of Preparation:

1. In a saucepan, pour the cherry juice and incorporate the sriracha and sugar.
   
2. Cook all the ingredients together over medium heat for about 15 minutes. The liquid must resemble the texture of syrup when it’s done.
   
3. Remove from heat.
   
4. In a skillet, heat the oil over medium-high heat.
   
5. Incorporate the sprouts and toss them so that they coat with oil.
   
6. Turn all the sprouts with the cut sides facing down and cook for about 7 minutes. The sprouts should be crisp-tender when done.
   
7. Incorporate the garlic and cook for a couple of seconds until fragrant.
   
8. Sprinkle pepper and salt to the mixture and remove from the heat.
   
9. Pour the cherry glaze right after the sprouts are removed from the heat.
   
10. Toss the sprouts so that the glaze covers them.
    
11. Drizzle the almonds on top and serve warm.
    

The mixture of flavors that come from the pineapple, cherries and the feta cheese are unbelievable.

Yields:
8 servings

Ingredients

For the dressing:

1/4 cup red wine vinegar

1/8 teaspoon pepper

1/4 cup olive oil

For the salad:

1 cup pineapple, bite-size pieces

1/2 cup dried cherries

Feta cheese, crumbled

5 cups spinach leaves, cleaned and stems removed

1/2 cup red onion, sliced

Method of Preparation:

For the dressing:

1. Pour the vinegar in a bowl and incorporate the pepper, honey and oil.
   
2. Mix all the ingredients together.
   

For the salad:

1. Place the spinach in a large bowl. Incorporate the onions, cherries and pineapple.
   
2. Pour the dressing over the ingredients and toss everything together so that the ingredients are coated with the dressing.
   
3. Serve and top with feta cheese.
   

These mini pockets work perfectly as a great snack or as an appetizer. The perfumed flavor of the cherries mixes in a very unique way with the Brie to make a totally new flavor.

Yields:
18 mini pockets

Ingredients

1 box bought pie dough

1/2 pound brie wedge

1/2 cup dried cherries

Method of Preparation:

1. Preheat the oven to 350 degrees.
   
2. Line a baking sheet with some parchment paper.
   
3. With a rolling pin, roll out the dough to make it a little bit thinner (1/8-inch approximately).
   
4. With a circle cutter, cut in circles of 3 1/2 inches.
   
5. Place a slice or 2 slices of Brie in each circle and top with dried cherries. Make sure you don’t over fill it.
   
6. Fold the dough over and close it by pinching it.
   
7. Repeat for each mini pocket.
   
8. Place inside the oven and cook for about 10, until the cheese is fizzing and the pockets are golden brown.
   
9. Serve warm.
   

Shrimps are good. Shrimps combined with some greens and avocados is great. But this recipe is one of the most amazing shrimp salads you’ll have.

Yields:
8 servings

Ingredients

For the dressing:

1 teaspoon dried basil

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/3 cup olive oil

2 tablespoons lemon juice

For the salad:

1 pound medium sized shrimp, cooked and peeled

2 small ripe avocados, pitted and sliced

3/4 cup dried cherries

1/4 green onions, sliced

4 cups mixed salad greens

Method of Preparation:

For the dressing:

1. In a bowl, pour the lemon juice and incorporate the basil, olive oil, salt and mustard.
   
2. Whip all the ingredients together.
   
3. Place the dressing in the fridge and allow it to chill.
   

For the salad:

1. Divide the greens in 8 dishes.
   
2. In a bowl place the cherries and incorporate the shrimps, green onions and avocados.
   
3. Combine all the ingredients together.
   
4. Divide the shrimp mixture among the dishes and drizzle the dressing on top.
   
5. Serve.
   

Chips and salsa are as inseparable as peanut butter and jelly. This salsa recipe is nothing like anything you’ve ever tasted before. Don’t believe it? Try it for yourself.

Yields:
serves 6

Ingredients

2 jalapeno peppers, chopped

1/2 cup red onion, chopped

1/2 cup water

1 cup dried cherries

1/2 cup lemon juice

3 corn ears, shucked

Sal

1 tablespoon garlic, chopped

Method of Preparation:

1. Place the cherries in a pan and incorporate the water. Bring the mixture to a simmer and allow it to cook for about 5 minutes, until the mixture looks sort of syrupy.
   
2. Take the ears of corn and roast them directly over a gas grill or gas flame. Allow them to roast until they’re somewhat charred.
   
3. Allow the corns to cool and then cut the kernels from the cobs.
   
4. Mix the corn with the lemon, onion, cilantro, cherry mixture, pepper and garlic. Sprinkle salt over the ingredients.
   
5. Serve with tortilla chips.
   

Cold soup? That seems like we made a mistake, but we didn’t. Dare to try this completely different recipe and make sure to invite over some friends or family to share this great discovery.

Yields:
4 servings

Ingredients

1 tablespoon cornstarch

2 cups buttermilk

2 tablespoons lime juice

1 cup dried apples

2 pounds cherries, chopped

Method of Preparation:

1. Take the cherries and apples and place them on a saucepan. Pour water until it covers them.
   
2. Over medium-high heat, bring the mixture to a simmer.
   
3. Cover the saucepan, reduce the heat to medium-low heat and cook for about 20 or 25 minutes, until the ingredients soften.
   
4. Place the mixture in the blender and process until the ingredients are pureed.
   
5. Pour the pureed mixture back in the saucepan over low heat.
   
6. Take 1/4 cup of the puree and pour it in a bowl. Stir in the cornstarch. Whip the ingredients together until the mixture smoothens.
   
7. Pour the mixture into the saucepan over low heat and continue to whip the ingredients together for about 8 minutes, until the mixture gets thicker.
   
8. Remove the mixture from the heat and allow it to cool to room temperature.
   
9. Pour the buttermilk and stir the mixture completely. Let it chill for about 3 hours.
   
10. Serve the soup in bowls. Pour some lime juice in each one.
    

This bruschetta combines the fruity sweetness with that great ricotta flavor.

Yields:
4 servings

Ingredients

2 red plums, pitted and thinly sliced

1 cup cherries, halved

2 tablespoon sugar

1 tablespoon olive oil

Sea salt, flaky

1/2 teaspoon vanilla extract

1 cup ricotta

1/2 baguette, toasted and sliced

Method of Preparation:

1. In a medium bowl place the cherries, 1 tablespoon olive oil, cherries, a pinch of salt and1 tablespoon sugar. Combine all the ingredients together.
   
2. Incorporate the vanilla extract and toss to combine everything together.
   
3. Allow the mixture to macerate for 15 minutes.
   
4. In another bowl, place the ricotta and 1 tablespoon sugar. Whip the ingredients together until it smoothens.
   
5. Sprinkle some olive oil over the toasts, spread some ricotta mixture over each one and top that with fruits.
   
6. Drizzle some salt over it and serve.
   

This foie gras recipe combines with a very special flavored salad. The combination of the balsamic vinegar with the cherries and mâche is a great way to start a meal.

Yields:
6 servings

Ingredients

12 fresh cherries, quartered

1 6 ounce package foie gras, cut into slices 1/4-inch thick

12 slices rustic country-style bread

4 cups mâche

1 tablespoon cherry balsamic vinegar

1 tablespoon grape seed oil

1/4 cups cherry balsamic vinegar

2 tablespoons butter, melted

1 tablespoon shallot, minced

Method of Preparation:

1. Preheat the oven to 375 degrees.
   
2. Place the bread in a single layer on a baking sheet.
   
3. Brush the slices with the melted butter and place in the oven.
   
4. Bake the bread for about 15 minutes, until the bread begins to brown.
   
5. Place the 1/4 cup vinegar in a saucepan and bring it to a boil. Allow it to be reduced for a few minutes.
   
6. Allow the vinegar to stand at room temperature.
   
7. Place the cherries in a bowl and incorporate the mâche.
   
8. In another bowl, whip 1 tablespoon with the oil, shallot and balsamic vinegar.
   
9. Incorporate the balsamic mixture into the cherry mixture.
   
10. Toss the ingredients together to coat them.
    
11. Sprinkle some pepper and salt to taste.
    
12. To serve, place the salad in the center of the plate, place the foie gras on a side of the dish and place some toasts on the dish as well.
    
13. Repeat for all the plates.
    

With this recipe you’ll discover a whole new flavor experience and it comes from the mixture between the cilantro and cherries.

Yields: 
4 servings

Ingredients

1/2 red onion, chopped

1 jalapeno chili, minced

1/2 pound cherries, pitted and chopped

Salt and pepper

1 tablespoon olive oil

4 tilapia fillets (4 or 6 ounces each)

1 tablespoon lime juice

1/4 cup cilantro

1/2 teaspoon ground coriander

Method of Preparation:

1. Oil a grill and heat it over high heat until the oil begins to grate.
   
2. Place the cherries in a bowl and incorporate the jalapeno, lime juice, onion and cilantro. Sprinkle with salt and pepper and toss together to combine.
   
3. Place the coriander in another bowl and incorporate 1/4 teaspoon pepper and 1 teaspoon salt.
   
4. Take the tilapia fillets and rub them in some olive oil. Sprinkle them with the spice mixture.
   
5. Place the fillets on the grill and cook until the edges begins to turn opaque and the underside loosens effortlessly from the grill. It should take about 2 or 3 minutes.
   
6. Flip the fillets and grill for another 3 minutes more until the fish turns opaque all over.
   
7. Top each fillet with some cherry salsa and serve.