Cherry Delight. July 25, 2013.
I love cherries. No other fruit makes me quite as giddy, or signals such happiness in summer. So what better way to celebrate the summer season than with an entire evening devoted to the joy of cherries?
Cherry Compote Over Goat Cheese
Ingredients
Preparation
Cook cherries and sugar over medium-high heat in a skillet, stirring occasionally, about 4 minutes. Sprinkle in vinegar and thyme; cook 1 minute.
Slice goat cheese into 4 rounds; top with warm compote, or refrigerate compote,
covered, up to 3 days.
- 1 pound sweet cherries, pitted (about 3 cups)
- 2 tablespoons light brown sugar
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon minced fresh thyme
- 4 ounces goat cheese
- baguette
Preparation
Cook cherries and sugar over medium-high heat in a skillet, stirring occasionally, about 4 minutes. Sprinkle in vinegar and thyme; cook 1 minute.
Slice goat cheese into 4 rounds; top with warm compote, or refrigerate compote,
covered, up to 3 days.
Sweet & Sour Cherry Sparkler
Serves 1
2 ounces vodka
1 ounce freshly squeezed lemon juice
1 ounce room temperature cherry simple syrup (Recipe below)
Club soda
Fresh basil for garnish
In a small jam jar filled with ice, add the vodka, lemon juice and cherry simple syrup. Place the lid on tightly and shake. Remove the lid and fill with club soda.
Garnish with fresh cherries and basil, and enjoy.
Cherry Simple Syrup1 cup water
3/4 cup granulated sugar
1 cup ripe cherries, pitted
In a small saucepan heat the water, sugar, and cherries until the sugar has completely melted. Using a potato masher, smash the cherries. Strain through a fine mesh strainer and cool over an ice bath.
Recipe Notes
2 ounces vodka
1 ounce freshly squeezed lemon juice
1 ounce room temperature cherry simple syrup (Recipe below)
Club soda
Fresh basil for garnish
In a small jam jar filled with ice, add the vodka, lemon juice and cherry simple syrup. Place the lid on tightly and shake. Remove the lid and fill with club soda.
Garnish with fresh cherries and basil, and enjoy.
Cherry Simple Syrup1 cup water
3/4 cup granulated sugar
1 cup ripe cherries, pitted
In a small saucepan heat the water, sugar, and cherries until the sugar has completely melted. Using a potato masher, smash the cherries. Strain through a fine mesh strainer and cool over an ice bath.
Recipe Notes
- If you are a flavored vodka drinker you may substitute vanilla, cherry, or whipped cream vodka in place of the traditional for a slightly sweeter cocktail.
Cherry, Wild Rice & Quinoa SaladIngredients
Delicisous dish contributed by our guest Diva, Diva P! Recipe courtesy of EatingWell. |
Cherry Rosemary
|
Salmon with Cherry ToppingSalmon fillets
Salt and pepper Olive oil Heat oven to 400. Rinse salmon fillets. Pat dry. Season with salt and pepper. Then coat with olive oil. Coat a grill pan with olive oil as well. Heat over medium-high heat until the pan begins to smoke. Add the salmon, skin side up. Cook about 4 minutes. Flip salmon so skin is down (if salmon doesn't release fairly easily, cook a bit longer). Transfer grill pan to heated oven and cook another 3-4 minutes. Remove salmon fillets from pan with thin metal spatula, leaving skin behind. Top with cherry/almond topping (below). |
Cherry Topping for Salmon
1.5 c cherries, pitted and quartered
1 c coarsely chopped roasted, salted almonds
zest of 1 orange
1 tablespoon chopped fresh rosemary
1 stick butter
(double amounts, if you like, as indicated below)
Melt butter in skillet over medium-high heat. Cook until the butter turns brown and gives off a nutty aroma, stirring occasionally. Don't let the butter burn. Add rosemary (the butter will sizzle and pop), then orange zest, then almonds, then cherries. Stir after each addition. Serve over salmon.
I doubled these amounts, and still had plenty left over after topping 6 salmon fillets.
1 c coarsely chopped roasted, salted almonds
zest of 1 orange
1 tablespoon chopped fresh rosemary
1 stick butter
(double amounts, if you like, as indicated below)
Melt butter in skillet over medium-high heat. Cook until the butter turns brown and gives off a nutty aroma, stirring occasionally. Don't let the butter burn. Add rosemary (the butter will sizzle and pop), then orange zest, then almonds, then cherries. Stir after each addition. Serve over salmon.
I doubled these amounts, and still had plenty left over after topping 6 salmon fillets.
Quick Cinnamon-Chocolate Mousse with Cherries
Recipe courtesy of Bon Appetit
the recipe claims to serve 4, so i doubled it and got about 6 servings from the double batch.
-n
Ingredients
CHERRIES
MOUSSE
Preparation
FOR CHERRIES
FOR MOUSSE
the recipe claims to serve 4, so i doubled it and got about 6 servings from the double batch.
-n
Ingredients
CHERRIES
- 8 ounces fresh Bing cherries, pitted
- 1/3 cup black cherry preserves or other cherry preserves
- 1/3 cup ruby Port or cherry juice
MOUSSE
- 1 1/4 cups chilled heavy whipping cream, divided
- 1/8 teaspoon (generous) ground cinnamon
- 4 ounces bittersweet or semisweet chocolate, chopped
Preparation
FOR CHERRIES
- Combine cherries, cherry preserves, and Port in heavy small saucepan. Bring to boil over high heat.
- Reduce heat to medium and boil until juices thicken to syrup consistency, stirring frequently, about 10 minutes.
- Remove from heat. Transfer to small bowl and chill until cold, about 3 hours.
- DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
FOR MOUSSE
- Combine 1/4 cup cream and cinnamon in small saucepan; bring to boil. Remove from heat.
- Add chocolate and whisk until melted and smooth.
- Transfer chocolate mixture to large bowl.
- Using electric mixer, beat remaining 1 cup cream in medium bowl until stiff peaks form.
- Fold 1/4 of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions just until incorporated.
- Divide mousse among 4 glasses or bowls. Chill until set, about 4 hours.
- DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
- Spoon cherries with syrup atop mousse and serve.