Tag Archives: Cherries

Roasted Stonefruit Cobbler

So, what do you do with any left over fruit like peaches, cherries, plums and nectarines? Why not make an end of the Summer cobbler. Here, the fruit was roasted and then topped with a crumble crumb crust to create this dessert:

Roasted Stonefruit Cobbler With Coconut Gelato and Balsamic Syrup.

 

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Cherry Bounce

Slàinte Mhath!

With the last of the Summertime Harvest, we have Cherry Bounce in the making….just in time for Thanksgiving!

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Hello Friends!

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor

Clafoutix Aux Cerisis

 

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Clafoutis is a French dessert from the Limousin region of France.The dish’s name derives from Occitan clafotís, from the verb clafir, meaning “to fill”. Traditionally, black cherries are arranged in a buttered dish and covered with a thick flan-like batter. After baking , the clafoutis is dusted with powdered sugar and is best served cold, sometimes with cream.

There are numerous variations of clafoutis that use other summer fruits, including red cherries, plums, prunes, peaches, apples, pears, cranberries or blackberries. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.

Ingredients:
21 ounces cherries
1 Tablespoon unsalted butter
1/4 cup confectioner’s sugar
2 Tablespoons Kirsch
4 eggs
1/2 cup sugar
1  cup all purpose flour
pinch of salt
1 teaspoon vanilla extract
3/4 cup milk or cream
1/8 cup melted butter
grated zest of one lemon

Directions:
Preheat the oven at 350°F.

Pitting the cherries. If a cherry pitter is not available, it’s easier and quicker to do this by hand, but you can also use this trick: Remove the stems, and then place the cherry on the opening of a bottle. The opening must be smaller than the cherry so that the cherry does not fall through.A wine bottle works perfectly  for  this purpose . Using a chopstick, press through the cherry, allowing the pit fall into the bottle.

In a large bowl, mix the cherries with the kirsch and confectioner’s sugar and set aside for 1 to 2 hours, at room temperature. Note: if canned cherries are being used, drain them before adding the kirsch and confectioner’s sugar or a soggy cake will be the result.

Use the butter to grease a round or oval baking dish. Sprinkle a generous tablespoon of sugar into the greased pan, and carefully rotate the baking dish so that the sugar is distributed evenly, even on the edges. Add the pitted cherries to the baking dish.

Sift flour into a bowl. Add sugar and slowly whisk in the milk until well-blended. Add the eggs, vanilla extract, almond extract and lemon zest and whisk until well blended and smooth.

Pour the egg mixture evenly over the cherries and bake for 45 minutes until golden brown. Remove from the oven and allow the to cool. Sprinkle with powdered sugar and serve.

 

Hello Friends!

All photographs and written content are copyright protected. We ask that you please do not use these photos without prior written permission. In addition, if you wish to republish this recipe, please rewrite the recipe in your own words and link back to this site, for proper credit. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor

Eggnog Ice Cream with Cherry Bounce Cherries

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The Blizzard of 2016 is upon us!

Well, when Mother Nature gives you snow, I think it’s a “must” that you at least make one batch of snow ice cream.

My Grand had a recipe for snow ice cream, it was pure simple and sweet. In my version it is a bit more for adults using home made eggnog and left over “whiskified” cherries I made last spring from the  Cherry Bounce recipe found at Outlander Kitchen.

If you have never made snow ice cream before, it literally could not  be any easier.  All you need  for the base recipe are some simple ingredients that you already have on hand in your pantry and 5 minutes.

I have also included the recipe for the Eggnog and the Eggnog Snow Ice Cream.

Enjoy!

 

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This 5-minute recipe for homemade snow ice cream is a sweet way to celebrate a snow day!

Serves 2 to 4 

Ingredients:
1 cup milk (any kind)
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 pinch salt
8 cups clean snow*  or shaved ice (more or less depending on the density of the snow)

Directions:
In a large bowl, whisk milk, sugar, vanilla and salt together until combined. Go scoop up some fresh (clean!) snow, and immediately stir it into the milk mixture until you reach your desired consistency. Top with sprinkles or other ice cream toppings if desired.

The ice cream should be fluffy and not runny, but it melts quickly, so dive in right away!

*Consume fresh snow at your own risk.

 

 

Eggnog Snow Ice Cream

Serves 8

Ingredients:
1 gallon  fresh snow or shaved ice
1 cup white sugar
1 Tablespoon vanilla extract
1/2 cup  home made eggnog (Recipe Follows)
1 1/2 cups whole milk, or till desired consistency is reached
1 cup Cherry Bounce Cherries**

Directions:
When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Top with Cherry Bounce Cherries and serve at once.

Home made Eggnog

Makes 6 to 7 Cups

Ingredients:
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon, or rum, cognac, or a mix (optional)
1 teaspoon freshly grated nutmeg
4 egg whites***

Directions:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

 

Cook’s Notes:

*Consume fresh snow at your own risk.

**Frozen dark cherries macerated in a simple syrup can be used instead of cherry bounce cherries.

***The home made eggnog  recipe CONTAINS RAW EGGS It is  suggested that you proceed with caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

 

For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Pork Tonkatsu with Ponzu Cherry Compote

 

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Tonkatsu is one of the most beloved “western style” Japanese foods in Japan. A pork cutlet is dredged in flour, egg, panko and then fried. “Ton” is Japanese for pork, and “katsu” is derived from the word for cutlet. The best thing about tonkatsu is that it’s super easy to make.

The highlight of this dish is the ponzu flavored cherry compote. Ponzu (ポン酢?) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color. Ponzushōyu or ponzu jōyu (ポン酢醤油) is ponzu sauce with soy sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu.The element pon arrived in the Japanese language from the English word punchSu () is Japanese for vinegar, and hence the name literally means vinegar punch.

To make the dish even more Asian in flavor, mizuna would have been used in the salad.
Mizuna (ミズナ(水菜)which loosely translated into English as  “water greens” is also known as , shui cai, kyona, Japanese mustard, potherb mustard, Japanese greens, California peppergrass, or spider mustard is a cultivatedvariety of Brassica rapa nipposinica. The name is also used for Brassica juncea var. japonica. The taste of mizuna has been described as a “piquant, mild peppery flavor…slightly spicy, but less so than arugula. A vigorous grower producing numerous stalks bearing dark green, deeply cut and fringed leaves. They have a fresh, crisp taste and can be used on their own or cooked with meat. I Japanese cuisine, you will find them pickled. Highly resistant to cold and grown extensively during the winter months in Japan.

This dish is easy to make and takes less than thirty minutes to complete, from start to finish. The finish plate for each serving is a pork cutlet topped laying on a bed of dressed arugula and  with a cherry compote and a sprinkling of lemon zest.

 

Serves 4

Ingredients:
1 cup fresh  dark cherries*
2 cloves garlic
1  package of fresh argula
4 pork cutlets
2 Tablespoons ponzu sauce
3 Tablespoons honey
1/2 cup all-purpose flour
Kosher salt, to taste
Ground Black pepper, to taste
1 Teaspoons mustard powder
1 cup  Japanese panko bread crumbs
1 egg
Zest of 1 lemon

Directions:
Wash produce. Roughly chop cherries, discarding pits. Peel and mince garlic. Place the pork between to sheets of plastic wrap; using a meat mallet, rolling pin or small heavy pan, pound to about an  ½ inch thickness. Remove pork from the plastic and  pat dry with a paper towel.

Prepare Ingredients:

 

To make the cherry ponzu compote: In a small bowl, combine the honey and ponzu sauce. Add  the cherries and stir to combine. Taste and add salt and pepper as needed. Set aside.

 

To bread the pork: In a large shallow bowl, combine flour, salt, and pepper. In a second large shallow bowl, whisk together the egg with mustard powder. In a third large shallow bowl, add panko bread crumbs. Season pork on both sides with salt and pepper. Add to flour, turn to coat, then shake off excess. Add to egg, turn to coat, then allow excess to drip off. Add to panko bread crumbs, pressing to adhere.

Bread Pork:

 

 

 

To cook the tonkatsu: Heat 1 tablespoon vegetable oil in a large pan over medium heat. When oil is shimmering, add pork and cook until browned on outside, 3-4 minutes per side. Remove from pan and transfer to a paper towel-lined plate to drain.

Cook Pork Tonkatsu:

 

While pork cooks, in a large bowl, combine  garlic, and 1 teaspoon vegetable oil. Taste and add salt and pepper as needed. Add the arugula and toss to coat.

 

To serve, divide the  pork tonkatsu and salad evenly between plates. Spoon the ponzu cherry compote over pork; garnish with the lemon zest  and serve.

Enjoy!

Cook’s Notes:
If fresh cherries are not available, frozen dark cherries can be used in this recipe. Just be sure to thaw and drain any excess water before using.

Canned cherries can also be used, just omit the honey, if the cherries are packed in a heavy syrup or glaze

TODAY.com Parenting Team FC Contributor

Braised Chicken with a Cherry, Red Grape and Pomegranate Sauce

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Serves 2

Ingredients:
4 chicken thighs
1 yellow onion, chopped
2 large cloves garlic, minced
2 Tablespoons unsalted butter
1 Tablespoon olive oil
Kosher salt, to taste
Ground black pepper, to taste
1/4 cup white wine
2 cups chicken broth
2 cups fresh bing cherries, pitted
1  cup red seedless grapes
1/2 cup pomegranate juice
Parsley Sprigs, for garnish
Lemon Slices, for garnish

Directions:
Heat butter and olive oil in a large cast iron skillet over medium-high heat. Season chicken all over with salt and pepper. When oil is shimmering, add chicken and cook until bottom is browned and lifts easily from pan, 3 to 4 minutes.

Flip and cook until second side is browned, 3 to 4 minutes more. Remove chicken and set aside. Discard fat from the pan. Add the onion and garlic to pan and cook over medium heat until onions are soft and translucent, about 3 minutes. Add white wine and chicken broth and scrape up brown bits from bottom of pan.

Return chicken to pan, increase heat and bring to a boil over high heat. Then cover and reduce heat to medium low. Braise, covered, until chicken is cooked through and pulling away from bone, 15 to 20 minutes. Remove the chicken from the pan and set aside. Reserving the liquid in pan, pour into a heatproof cup and cover with foil to keep warm, and set aside. Raise heat to medium high. Add the cherries, red grapes, and pomegranate juice. Bring to a boil over medium-high heat and then reduce heat to medium and cook for about to 5 minutes. Taste and adjust the seasoning with salt and pepper as needed. Return chicken to pan and cook for another 2 minutes.

Divide chicken, and braising liquid evenly between two pasta bowls. Garnish with lemon slices and parsley sprigs and serve.

Cherries Are In Season……

Cherries Are In Season......

Life Really Is a Bowl Full of Cherries……and they are now in season!

Bright red and delicious, cherries are full of health benefits when we add them to our diets. Cherries are full of fiber, Vitamin C and antioxidants.They also contain cyanidin, which is anti-inflammatory a that helps with aching muscles and joints. Cherries also contain the highest amount of natural Melatonin which is known to regulate the rhythmic patterns of the body.

One cup of cherries are only 90 calories and for a healthy snack, just add a handful of cherries to cottage cheese or Greek yogurt for a perfect pick me up. Cherries are also that perfect snack, especially those who are on the go.

Sweet or dark cherries are usually used for eating and snacking, while the tart cherry is used for cooking and recipes. Just about every body loves bing cherries, but they should be eaten with care though……..they have pits in them!

So go ahead, enjoy a bowl full of cherries, today.