Top 50 Most Delicious Cherry Recipes [A Cherry Cookbook] (Recipe Top 50's Book 114) (3 page)

The light tanginess that the black cherries bring to this dish will take your on an incredible flavorful journey. Combine that with pork and you won’t be able to believe how delicious it is.

Yields:
4 pork chops

Ingredients

1 1/2 cups black cherries, halved and pitted

4 8-ounces pork chops

2 tablespoons red wine

Salt and pepper

2 tablespoons vegetable oil

1/4 teaspoon rosemary leaves, dried and crumbled

1/4 cup butter

3/4 shallots, sliced

1/4 cup beef broth

Method of Preparation:

1. Preheat the oven to 350 degrees.
   
2. Take a baking sheet and line it with some aluminum foil.
   
3. Over medium-high heat on a skillet heat the vegetable oil.
   
4. Season the pork chops with pepper and salt to taste.
   
5. Place them in the skillet and brown both sides. It should take about 2 or 3 minutes on each side.
   
6. Take the pork chops out of the skillet and place them on the baking sheet.
   
7. Place the pork chops in the oven and bake for about 20 minutes until the pork is cooked through.
   
8. In the same skillet, melt the butter over medium heat.
   
9. Incorporate the shallots and cherries.
   
10. Continue to cook until the shallots soften. It should take around 2 minutes.
    
11. Incorporate the wine and stir the mixture. Incorporate the beef broth in and put the mixture to simmer for a couple of minutes.
    
12. Allow it to simmer until the sauce reduces and thickens. Season with pepper and salt.
    
13. Pour the sauce over the pork chops and serve.
    

This delicious sweet and sour recipe will be your best choice when cooking for friends. The nice taste of the preserves really comes through in this great recipe.

Yields:
4 servings

Ingredients

3/4 sour cherry preserves

4 tablespoons butter

2 tablespoons vegetable oil

1 red onion, sliced

Salt and pepper

1 1/2 pounds fillet mignon, cut into 4 portions

3 tablespoons tarragon, chopped

5 tablespoons red wine vinegar

2 bunches asparagus, cut into 1 inch pieces

Method of Preparation:

1. On a sauté pan, heat the oil over high heat.
   
2. Once the pan is hot pat dry the steaks with a paper towel. Scatter some pepper and salt on the steaks.
   
3. Place the steaks in the pan and cook for about 3 minutes on each side.
   
4. Remove the steaks from the pan and cover them a little bit with foil to contain the heat and keep the warm.
   
5. Place the butter in the pan and cook it until it browns. Add the asparagus and onions; stir the ingredients often.
   
6. Cook until the vegetables are a little brown and tender. It should take around 10 minutes. Scatter some pepper and salt. Place the vegetables in a platter.
   
7. Incorporate the red wine in the pan and allow it to reduce to half for about 3 minutes.
   
8. Place the cherry preserves and cook until the mixture reaches the consistency of a sauce. A couple of minutes more.
   
9. Incorporate 1 tablespoon black pepper and the tarragon.
   
10. Remove from the heat.
    
11. Place the steaks on top of the onion and asparagus mixture.
    
12. Pour the cherry sauce on top of the steaks and serve.
    

Have some leftover chicken from yesterday? The flavors that come from of the combination of the cherries, chicken and nuts is out of this world.

Yields:
4 servings

Ingredients

1 tablespoon milk or buttermilk

1/2 teaspoon black pepper

1/3 cup dried cherries

1/3 celery, diced

1/3 cup apples, diced

1/3 cup mayonnaise

1/2 teaspoon salt

3 chicken breast, cooked and diced

1/3 cup pecans, toasted and chopped

Method of Preparation:

1. Take a large bowl and place the cooked chicken. Incorporate the celery, apple, cherries, pepper, mayonnaise, salt and nuts.
   
2. Toss all the ingredients together and place in the refrigerator for 20 minutes.
   
3. Serve on top of toasted wheat bread or on a croissant.
   

Cooking with port gives your dish a delightful flavor that will make you want to use it again and again. The great flavors of the port combined with the duck is just unbelievable.

Yields:
4 servings

Ingredients

For the duck:

4 boneless duck breasts, 6 ounces each

Salt and pepper

For the sauce:

2 tablespoons shallots, finely chopped

2 tablespoons butter

1 cup frozen cherries, thawed and halved

1 tablespoon brown sugar

1/4 cup balsamic vinegar

1 cup ruby port

Salt

Pepper

Method of Preparation:

For the duck:

1. With a sharp knife, make a couple of diagonal scores on the duck skin. Make sure the score are about 1/8-inch deep.
   
2. Take the salt and pepper and season the duck breasts on all sides.
   
3. Place a grill pan over the stove and heat it over medium high heat.
   
4. Place the duck breasts with the skin side down. Allow the duck to cook for about 5 minutes over medium high heat until the skin has browned and its crispy.
   
5. Flip the breasts and allow them to cook on the other side for another 5 more minutes.
   
6. Take the duck out of the grill pan and allow it to rest for 10 minutes.
   
7. Slice the breasts and top them with the sauce.
   

For the sauce:

1. Place 1 tablespoon of butter on a saucepan and melt it over medium heat.
   
2. As soon as the butter begins to foam, add the shallots and cook until soften.
   
3. Incorporate the sugar, port, vinegar and cherries.
   
4. Bring the mixture to a boil. Reduce the heat and allow the mixture to simmer.
   
5. Keep cooking until the sauce reduces to half. This process should take about 25 minutes.
   
6. Incorporate 1 tablespoon butter and season with pepper and salt.
   
7. Serve over the duck.
   

Fillet Mignon is always a great meal. Dare to take the typical Fillet Mignon recipe to the next level with this incredible cabernet-cherry sauce.

Yields: 
4 servings

Ingredients

2 cloves garlic, minced

4 4-ounce Filet Mignon

4 whole cloves

1/2 pound bing cherries

8 whole peppercorns

1 1/2 cups cabernet sauvignon wine

3 tablespoons balsamic vinegar

Olive oil

Salt and pepper to taste

1 bay leaf, torn into pieces

Method of Preparation:

1. Take the steaks and coat them with olive oil.
   
2. Evenly rub the minced garlic over the steak and press the pieces of garlic in the steaks.
   
3. Pour the wine in a saucepan and incorporate the balsamic vinegar. Boil it over medium-high heat.
   
4. Incorporate the peppercorns, bay leaf and cloves. Cook for 15 minutes, until the mixture has reduced to about half its original size.
   
5. Cut the cherries into quarters and pit them. Stir them in the wine and vinegar mixture.
   
6. Cover saucepan and cook for about 10 minutes. Make sure the cherries soften.
   
7. Season the mixture with salt and pepper. Remove the spices from the mixture.
   
8. In a grill pan over medium high heat place the steaks and cook for about 6 minutes on each side. Make sure you check the steak’s temperature with a metal thermostat. Steaks will be ready when it reads 130 degrees.
   
9. Pour the sauce over the steaks and serve immediately.
   

This is a very simple recipe that won’t take more than 25 minutes to prepare. On top of that, the fresh cherry salsa will blow your mind.

Yields:
4 servings

Ingredients

2 teaspoons honey

4 chicken breasts, pounded

1 1/2 pounds cherries, pitted and chopped

Olive oil

1/2 cup red onion, minced

2 tablespoons lemon juice

2 tablespoons fresh basil, chopped

Salt and pepper

1/4 teaspoon salt

1 tablespoon balsamic vinegar

Method of Preparation:

1. Place the cherries on a bowl and incorporate the red onion, lemon juice, basil, vinegar, salt and honey.
   
2. Toss the ingredients together and allow it to chill while you cook the chicken.
   
3. Take the chicken breasts and brush them on both sides with olive oil. Sprinkle the with some pepper and salt.
   
4. Over medium-high heat grill the chicken for about 4 or 5 minutes each side.
   
5. Allow the chicken to rest for a couple of minutes before topping it with the salsa.
   
6. Serve.
   

After cooking this recipe you will feel like a top chef. It’s incredibly simple to prepare and the best part is that it’s so delicious.

Yields:
6 servings

Ingredients

1/2 cup dry white wine

1/2 dried sweet cherries

8 ounces cooked paparadelle noodles

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon rosemary, chopped

2 6-ounce packages boneless duck breasts halves

1 cup shelled edamame

2 tablespoons butter

1/2 cup chicken broth

1/4 teaspoon pepper

Method of Preparation:

1. Take the noodles and cook them following the directions of the package. 3 minutes before the cooking time is over, incorporate the edamame and continue to cook.
   
2. Drain the noodles and edamame and set aside.
   
3. Take the duck breasts and dice them. Season with 1/8 teaspoon pepper and 1/4 teaspoon salt.
   
4. Take a saucepan, pour the olive oil and heat it over medium-high heat.
   
5. Incorporate the duck on a single layer and cook it until its brown on all sides. This should take about 3 or 4 minutes on each side.
   
6. Incorporate the cherries and continue to cook for 1 more minute.
   
7. Remove the duck and cherries from the heat and place in a bowl.
   
8. In the same sauce used to cook the duck and cherries, pour the broth and incorporate the rosemary, the remaining salt and pepper and wine.
   
9. Bring the mixture to a boil, stirring it constantly.
   
10. Allow the mix to cook for about 5 or 6, until its reduced to about half.
    
11. Stir in the butter. Toss with the noodles and duck.
    
12. Serve.
    

This is a simple recipe you can make with some leftover pork. This amazing cherry barbecue sauce will have you wondering why you’ve always had pizza with tomato sauce.

Yields:
1 large pizza

Ingredients

For the pizza:

4 ounces goat cheese, crumbled

Flour, for dusting dough

Olive oil

1/2 red onion, thinly sliced

Coarse cornmeal, for dusting

1 handful cilantro, chopped

1 cup leftover shredded pulled pork

1 lb. pizza dough, ready to bake

For the cherry barbecue sauce:

1 cup barbecue sauce

1/2 lb. cherries, pitted and chopped

1/4 cup water

3 tablespoons sugar

Method of Preparation:

For the cherry barbecue sauce:

1. Pour the water in a saucepan and incorporate the cherries and sugar.
   
2. Cook the mixture over medium heat for about 20 to 25 minutes. The mixture will be ready when the cherries are tender and the liquid thickens.
   
3. Incorporate the barbecue and stir all the ingredients together. Cook for 2 or 3 more minutes.
   

For the pizza:

1. Preheat the oven to 450 degrees.
   
2. Dust the pizza peel or baking sheet with generous amounts of cornmeal.
   
3. Drizzle some flour on your pizza dough and roll it into a 12 or 14 inch round.
   
4. Brush the pizza dough with olive oil.
   
5. Take the cherry barbecue sauce and spread it over the dough.
   
6. Place the pulled pork on top of the barbecue and top that with the goat cheese and onions.
   
7. Take the pizza and place it inside the oven. Cook for about 7 to 10 minutes.
   
8. Pizza will be ready when the dough begins to burn, the edges of the pizza are golden and crispy and the cheese starts to brown.
   
9. Take the pizza out of the oven; sprinkle some cilantro. Slice the pizza and serve.