Top 50 Most Delicious Cherry Recipes [A Cherry Cookbook] (Recipe Top 50's Book 114) (4 page)

If you like cold pasta salads this will be an amazing treat for you, you’re going to love the flavors of this recipe and it so simple to make you won’t have any excuses not to make it any time you want it.

Yields: 
16 servings

Ingredients

2 cups mayonnaise

1 cup toasted almonds

2 cups cooked chicken, diced

1 pound rotini pasta

1/4 cup confectioners’ sugar

2 cup diced celery

2 teaspoons salt

1 cup dried cherries

2 tablespoons poppy seeds

2 tablespoons cold water

1/2 teaspoon pepper

1 tablespoon champagne vinegar

Method of Preparation:

1. Take a large pot with water lightly salted and bring it to a boil.
   
2. Cook the rotini pasta at boil for about 8 minutes until tender but slightly firm to the bite.
   
3. Drain the pasta and rinse it under cold water.
   
4. Place the chicken in a large bowl and incorporate the celery, almonds, pasta and cherries.
   
5. In another bowl, place the mayonnaise and incorporate the confectioners’ sugar. Whip them together.
   
6. Add the poppy seeds, pepper, vinegar, water and salt to the mayonnaise mixture.
   
7. Incorporate the mayonnaise mixture into the chicken and pasta mixture.
   
8. Serve.
   

Invite your closest friends to enjoy a restaurant-type of meal in the comfort of your home. Their love for you will grow with each bite.

Yields:
4 servings

Ingredients

For the cherry chutney:

2 tablespoons maple syrup

Pinch of nutmeg

2 cups dried cherries

1/2 red onion, chopped

2 teaspoons fresh ginger, grated and peeled

1 1/2 tablespoons olive oil

Pinch of cardamom

1 cup cherry juice

2 clementines, peeled and chopped

1/3 cup balsamic vinegar

Zest of 1/2 lemon

1 clove garlic, minced

1 cup walnuts

1/8 teaspoon ground cinnamon

For the salmon:

1/2 teaspoon smoked paprika

2 tablespoons olive oil

1 teaspoon salt

4 1/2-pound salmon fillets

1/2 teaspoon ground turmeric

2 teaspoons garlic powder

2 teaspoons ground cumin

Method of Preparation:

For the cherry chutney:

1. Place the olive oil in a saucepan and heat it over medium heat.
   
2. Incorporate the onions and sauté them for 7 minutes.
   
3. Add all the ingredients that are on the list, minus the chopped clementines.
   
4. Take the mixture to a boil over high heat.
   
5. Reduce the heat so that the mixture maintains a gentle boil. Cook for about 20 minutes, stir the mixture frequently.
   
6. Incorporate the chopped clementines and keep cooking until the juices begin to become thicker.
   

For the salmon:

1. Take the oven to a high broil and allow it to heat all the way through.
   
2. Place the paprika in a bowl and incorporate the cumin, olive oil, salt, turmeric and garlic powder. Combine the ingredients and drizzle the spice mixture on top of the salmon fillet.
   
3. Place the coated fillets in the fridge and allow it to marinate for 15 minutes.
   
4. Place the fillets in the oven and allow them to broil for 10 to 12 minutes, until the salmon is completely cooked.
   
5. Remove the fillets from the oven and top them with the cherry chutney.
   
6. Serve with some greens.
   

This cherry chili will dazzle you with the fine combination of flavors it has. Spiced up like any other chili but with an incredibly different ingredient: cherries.

Yields:
8 servings

Ingredients

1/2 teaspoon dried oregano

1 teaspoon mustard powder

2 cups chicken broth, divided

1 red bell pepper, cut into cubes and roasted

1/4 cup cilantro, chopped

3/4 cup dried cherries, chopped

1 tablespoon garlic, chopped

1 teaspoon coriander

4 cups tomatoes chopped and roasted

1 pound ground turkey

1 tablespoon olive oil

1 tablespoon chili powder

1 cup onion, chopped

1 1/2 cups black beans, cooked

1 1/2 teaspoons cumin

Method of Preparation:

1. In the microwave, heat 1 cup broth.
   
2. Place the cherries in a bowl and incorporate the hot broth.
   
3. In a saucepan over medium heat place the olive oil and heat it.
   
4. Incorporate the onions and sauté them for a couple of minutes until the onions are soft.
   
5. Incorporate the garlic and continue to cook for another minute.
   
6. Place the turkey and cook it until its no longer pink.
   
7. Add the chili powder, mustard powder, oregano, bell pepper, cumin and coriander.
   
8. Over high heat cook the mixture for about 3 minutes; stir the mixture frequently.
   
9. Pour in the remaining cup of broth and bring the mixture to a boil.
   
10. Reduce the heat and allow it to simmer for another 6 minutes.
    
11. Add the cherries, cilantro and beans. Keep cooking until the mixture is completely heated through.
    
12. Serve immediately.
    

This simple recipe works great for a dessert or whenever you’re craving something sweet. The best part of this cups is that they taste as good as they look.

Yields:
6 cups

Ingredients

For the crust:

1/2 teaspoon salt

7 tablespoons butter, cut into pieces

1/2 teaspoon vanilla extract

1/4 cup sugar

2 egg yolks, large

1 1/3 cups flour

For the filling:

1/4 teaspoon salt

9 cherries, halved

2/3 cup sugar

3 tablespoons flour

2 large eggs, lightly beaten

1/4 cups plus 1 tablespoon lime juice

Method of Preparation:

For the crust:

1. Preheat the oven to 350 degrees.
   
2. Butter 6 muffin cups, standard size.
   
3. Place the salt in a food processor and incorporate the flour, butter and sugar. Process all the ingredients together until it looks like a rough meal.
   
4. Incorporate the vanilla and egg yolks. Process everything together until the dough is kind of flaky.
   
5. Place the dough on a working surface and divide into 6 parts.
   
6. Roll each of the parts into a ball, press each ball into a muffin cup. Make sure to do it evenly against the bottom and sides of the cup.
   
7. Take a paper cupcake liner and place it to cover the dough. Repeat for all six cups.
   
8. To keep the paper liner in its place, fill it with some pie weights or some dried beans.
   
9. Place inside the oven and bake for about 15 minutes, until the edges are dry.
   
10. Slowly take out the paper liners and place in the oven again for another 5 minutes, until they start to look golden.
    

For the filling:

1. Take the lime juice and pour it in a bowl, incorporate the flour, eggs, salt, and sugar. Whip the ingredients together.
   
2. Take 3 cherry halves and place it in each cup.
   
3. Divide the filling among the cups.
   
4. Place inside the oven and bake for about 20 minutes, until the filling sets.
   
5. Carefully, with the help of a spatula remove the cups from the pan and allow them to cool on a wire rack.
   

Who doesn’t love a nice cobbler? You’ll have your mouth watering the whole time you’re prepping and cooking it.

Yields:
8 servings

Ingredients

3/4 cup butter, very cold

1 1/2 teaspoons salt

3 pounds cherries, pitted

1 cup sugar

1 teaspoon vanilla

3 3/4 cups flour

2 cups heavy cream

4 teaspoons baking powder

4 teaspoons cornstarch

Method of Preparation:

1. Preheat the oven to 400 degrees.
   
2. Place the flour in a bowl and incorporate 1/2 cup sugar, salt and baking powder. Mix the ingredients.
   
3. Grate the butter on top of the flour mixture with the large holes of the grater.
   
4. Take a fork and begin to stir in the cream. Make sure you stir the mixture until the dough forms.
   
5. Sprinkle some flour over a working surface and transfer the dough to the surface. Take a rolling pin work the dough until it reaches a 3/4 inch thickness.
   
6. Cut the dough into 8 to 12 squares or rounds of dough.
   
7. In a bowl, place the cornstarch, cherries, vanilla and 1/2 cup sugar. Whip to combine.
   
8. Divide the cherry mixture into 4 ramekins. Place 3 dough pieces on top of each. Top with cream.
   
9. Bake them on a rimmed baking sheet for about 40 to 45 minutes, until the biscuits are golden and the juices bubbly.
   
10. Allow it to cool for 15 minutes.
    
11. Serve warm.
    

These awesome looking tiny cakes are so amazing that none of your guests will be able to resist them. You won’t even have to fish for compliments.

Yields:
30 tiny cakes

Ingredients

1 teaspoon salt

5 egg whites, large

1 cup flour

1 1/4 cup almonds, finely ground

30 cherries

1 1/4 sticks butter

4 teaspoons kirsch (cherry brandy)

1 cup sugar

Method of Preparation:

1. Preheat the oven to 400 degrees.
   
2. Take 30 mini muffin tin cups and brush them with water. Dust with flour.
   
3. Place the butter in a pan and melt it over medium-high heat.
   
4. As soon as the butter begins to sizzle turn down the heat to medium.
   
5. Continue to cook while stirring until the melted butter begins to turn brown.
   
6. Remove from the heat and take out the foam that formed on top.
   
7. In a bowl place the flour and incorporate the salt, almonds and sugar. Whip all the ingredients together.
   
8. Incorporate the egg whites. Continue to whip until the mixture is smooth.
   
9. Pour the melted butter. Continue to mix the ingredients. Take out the brown sediments of the butter before pouring it into the mixture.
   
10. Allow the mixture to sit for about 20 minutes.
    
11. Place a tablespoon of the dough into each cup. They should be filled halfway.
    
12. Take a cherry and push it in each of the cups with the stem end up.
    
13. Smooth the dough with a small spoon to cover the cherry completely.
    
14. Place in the oven and bake for about 10 to 14 minutes. The cakes will be golden and a toothpick should come out clean.
    
15. Allow the tiny cakes to cool for about 10 minutes.
    
16. Serve.
    

This traditional French dessert will have you saying “Oh la la” from the beginning to the end. Make sure you invite friends over and share this amazing dessert.

Yields:
4 servings

Ingredients

1/2 cup sugar

12 ounces cherries, pitted and halved

3/4 cup crème fraiche

1/3 cup flour

Butter, for dish

2 large eggs

1/2 teaspoon salt

Confectioners’ sugar, for dusting

1 large egg yolk

2 teaspoons vanilla extract

3/4 cup whole milk

Method of Preparation:

1. Preheat the oven to 375 degrees.
   
2. Take a 9-inch baking dish and butter it. Coat it with some granulated sugar and take out the excess.
   
3. Take the eggs and place them in a bowl, incorporate the egg yolk and whip.
   
4. Incorporate the milk, vanilla, salt, crème fraiche, vanilla and sugar. Continue to whip until combined.
   
5. Place the halved cherries in the baking dish.
   
6. Pour the dough over them.
   
7. Place in the oven and bake for about 30 minutes. The clafouti will be ready once the center is set and the edges are browned.
   
8. Allow it to cool for a few minutes and top it dusting confectioner’s sugar over it.
   
9. Serve with a spoonful of crème fraiche.