This year I thought I would buy a whack of cherries and make jam and stuff. Not thinking ahead (a hobby of mine these days), I had no game plan. Its food, how difficult can it be?

lol Well, all I can say is that the last 2 days have been fun. Once I realized the exact amount of cherries 15lbs is, it made for some interesting rushing around for all recipes cherry. That goodness for RecipeZaar. One stop browsing!

 

Cherry Vanilla Cobbler Recipe #179318

8 servings

 

5 cups pitted sweet cherries (fresh or frozen)
cup sugar

1 tbsp + 1 tsp cornstarch
¼ cup white grape juice

Biscuit Topping

¾ cup flour
cup quick-cooking oats
¼ cup sugar
1½ tsps baking powder

¾ cup + 1 tbsp low-fat vanilla yogurt
nonstick cooking spray

 

Preheat oven to 375°.

 

Mix sugar and cornstarch together in a bowl. Sprinkle mixture over cherries in a large bowl and toss to mix well. Add the juice and toss to mix well again. Spray 2-quart casserole dish and spread fruit mixture evenly in dish. Cover dish with aluminum foil and bake for 30-40 minutes or until hot and bubbly.

 

Mix flour, oats, sugar, and baking powder in a bowl and mix well. Add just enough yogurt to make a moderately thick batter, stirring until dry ingredients are moistened. Drop spoonfuls of batter onto the hot cherry fillilng to make around 8 biscuits.

 

Bake uncovered for 18-20 more minutes or until biscuits are lightly browned. Allow to cool for 10 minutes before serving.

 

Cherry-Stuffed Grilled Chicken Recipe #241549

4 servings

 

1½ cups fresh sweet cherries, pitted, coarsely chopped
¼ cup onions, chopped

1 tsp fresh sage, chopped
½ tsp salt

½ tsp fresh thyme, chopped
4 (4-6 oz) boneless skinless chicken breast halves

3 tbsps olive oil
2 tbsps white wine vinegar

1½ tsps garlic salt
½ tsp pepper, coarsely ground

 

Combine cherries, onion, sage, salt and thyme; mix well. Cut a pocket on the thicker side of the chicken breast; sprinkle lightly with salt, if desired.

 

Stuff one fourth of the cherry mixture into the pocket; close opening with metal skewers or wooden picks.

 

Combine oil, vinegar, garlic, salt and pepper, mix well. Marinate stuffed chicken breasts 30 minutes in refrigerator.

Broil or grill chicken breasts, brushing with marinade, until fully cooked and juices run clear when sliced.

  

Low Fat Cherry Loaf Recipe #238173

12 servings

My Note: I cut this in pieces and froze it.

1 cup milk
1 tablespoon lemon juice

2 cups flour
1 cup brown sugar

1 teaspoon baking soda
½ teaspoon salt

cup non-fat vanilla yogurt
1 egg

1 teaspoon vanilla
20 fresh cherries, pittedand coarsely chpd

 

Mix together the milk and lemon juice. Set aside for 10 minutes. Mix together the dry ingredients. Lightly beat the egg, then add it, the yogurt, the milk mixture, and the vanilla to the dry ingredients. Fold in the cherries.

 

Pour batter into greased 9 x 5-inch loaf pan. Bake at 350 degrees for 50 to 60 minutes.


Cherry Sorbet Recipe #230975

Created by accident, it is one of the most requested deserts that I make. A mixture of Rainer and Bing cherries seem to give it an extra special something. Use a non-oak white wine for this recipe. Also, if you are ever in Northern California, near the town of Placerville, stop by Latcham Vineyards and pick up a bottle of their Muscat Canelli & Gold Rush White wines. They are the original wines used in this recipe and easily the tastiest I’ve used to make it. If you’re not into wine, substitute the amount for your choice of pure fruit juice. by Brianna Pickens

10-14 servings

My Note: I used 1 cup German wine (for the sweetness), and 1½ cups cherry juice.

 

7 cups fresh cherries, pitted & ripe
1½ cups muscat wine, canelli

1 cup white wine
2 cups water

 

Purée cherries in blender until smooth (some chunks are OK). Add Muscat Canelli, white wine and water. Blend together. Pour mixture in a freezer friendly container and place in freezer until frozen (ice cream consistency).

 

Stir mixture then scoop 1 cup in to each bowl. Garnish with a sprig of fresh mint leaves. Serve.

 

 

Fresh Cherries Jubilee Sauce Recipe #93867

8 servings

My Note: I froze this in servings of 4 to top ice cream and added the brandy right in.
 

½ cup sugar
1 tablespoon cornstarch
¼ cup water
¼ cup orange juice

3 cups sweet fresh cherries, pitted 
½ teaspoon orange rind

¼ cup brandy (optional)

 

Combine sugar and cornstarch in med saucepan. Add water and orange juice; blend well. Cook and stir until smooth and thickened. Add cherries and orange peel; bring to boil and simmer 10 minute. Gently heat brandy in separate pan, pour over sauce and ignite, if desired. Serve over ice cream.

 

And the rest I froze.

And while I was at it…due to an unhappy occurrence with

, I will not be going to Mtl to see 

this weekend. I was planning on taking her some frozen boiling bagged stuff.
 

 

Smoked Mackerel Pate Recipe – #73093

6-8 servings

My note: I did not freeze this.
 

2 Plain Fillets Smoked Mackerel

1 (250 G) Container Philadelphia Cream Cheese Or 1 Soft Cream Cheese

2 Tablespoons Double Cream

2 Tablespoons Lemon Juice (Or Sour Cream To Substitute Both)

Salt

Cayenne Pepper

Nutmeg

2 Teaspoons Horseradish Sauce

1 Tablespoon Finely Grated Onions

 

Remove skins from mackerel fillets. Whiz all ingredients in a food processor until the desired consistency is reached (should be fairly smooth, but with some thickness). Add Lemon Juice or cream to taste as desired. Good on crackers.

 

 

Jerk Tofu and Rice Recipe #237026

8-10 servings

 

1 (354ml-12 Oz) Box Firm Tofu

1 (266 Ml-9 Oz) Bottle Jerk Sauce

¼ Onion, Minced

2 Teaspoons Garlic Powder

Salt & Pepper

1 (100 Grams – 3½ Oz) Package Brown Rice

1 (443ml-15 Ounce) Can Pinto Beans

 

Cut tofu into 1 inch slices. Poke each slice with a fork so that marinade can fully penetrate. Place into a bag or container.

 

Pour about ½ the bottle of jerk sauce over the tofu, or enough to cover the tofu completely. Add half of the minced onions to the tofu and marinade.

 

Allow the tofu to sit for 30 minutes. Boil the brown rice.

 

Put the rice into a large frying pan and add the pinto beans and the rest of the onions. Put on low heat. Add pepper and salt to the rice and pinto beans.

 

Drain some of the sauce from the tofu. (do not drain more than half of the sauce.). Add the rest of the tofu and sauce into another large pan on medium high heat. Allow the tofu to cook for about 10 minutes. Add to rice and beans. Raise to medium heat. Add garlic powder, salt and pepper. Let it sit for about 7-8 minutes, stirring occasionally.

 

 

Old Time Baked Beans Recipe #29785
4 servings

My Note: I omitted the ketchup in Freyas batch.

1 Lb White Navy Beans
1 Medium Onion, Chopped

2 Celery Ribs, Chopped
½ Cup Brown Sugar

½ Cup Ketchup
2½ Tablespoons Molasses

½ Teaspoon Dry Mustard
½ Teaspoon Salt

½ Teaspoon Black Pepper

 

Soak beans overnight in water, then boil until tender (not mushy) Note: Soaking is not mandatory but it reduces boiling time. Drain water and put beans in a large heavy pot or bean crock. Add all ingredients together and mix.

 

Add enough water to cover beans. Cover and bake at 325° for about 3-4 hours. Check beans while they are baking to add water to ensure they do not go dry.

 

Booba’s Vegetarian Kishka

http://www.jewish-food.org/recipes/vege0108.htm

 

Kishke in Jewish cuisine

The Jewish (specifically Ashkenazi) kishke is traditionally made from a kosher beef intestine stuffed with matzo meal, rendered fat (schmaltz) and spices. Blood is not used, as it is forbidden by kashrut.

 

In recent times edible synthetic casings often replace the beef intestines. Home cooks also often use kosher poultry neck skin to stand in for the intestines; it is cut, the bones removed, stuffed, and sewn up with an edible thread. Such kishke is often used as an ingredient in cholent, and this form is more usually referred to as “helzel”.

 

Kishke is available in some kosher butcheries and delicatessens; in Israel it is available in the frozen-food section of most supermarkets.

 

There are also vegetarian Kishka recipes.

 

1 box unsalted Saltines
3 large onions

¼ tsp. salt & pepper
3 or 4 ribs celery

5 medium carrots
Oil to keep everything together 
(about ⅓ cup)

 

Grind crackers to fine texture in food processor; remove. Process carrots, celery, and onions. Mix with ground crackers; add oil and seasoning.

 

Separate mixture into 4 rolls. Wrap each roll in aluminum foil – which acts as a casing. Bake at 350° for 1 hour.

 

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