Favorite recipes with dried cherries
I've accumulated a few too many bags of dried cherries after several trips to "that state up North" this summer. I've been using them in chicken salad and granola..
Any other favorite uses? Any recipes with dried cherries?
I snack on them plain or in trail mix often, but I'm looking for something a little different.. Particularly something with a nice presentation for company.
Thanks in advance.
I buy them specifically to make granola. Never really considered much else.
The one time I used them for something else, it was a pan sauce for venison. Paired really beautifully, but that state policeman doesn't send venison my way that often.
Chocolate chip and dried cherry scones are a nice, indulgent combination.
The holiday stollen I make calls for dried cherries (it's a bit intense to make just to use them up, though - a several-day-long process). Here's the recipe: http://www.nytimes.com/recipes/101293... - I usually cut back on the ginger a bit
These mocha-chocolate chip-cranberry cookies are excellent and cherries would probably substitute well for the cranberries. http://www.pastrywiz.com/dailyrecipes...
I could see using them in a tagine.
Haven't made this recipe for Persian chicken and saffron rice with dried cherries, but it looks delicious: http://www.foodandwine.com/recipes/pe...
Could also imagine making a sauce/compote out of the cherries soaked in brandy and then simmered, and using it with desserts (vanilla ice cream?)
This thread has a lot of ideas: http://chowhound.chow.com/topics/359952
They're delicious in a confit of onion & shallots that's slow cooked til caramelized. Then you spread it on bread with an aged cheese like Manchego or cheddar.... Delicious!
1)Google the Rose of Persia cake, which is unusual and delicious. It contains pistachios and rosewater, too.
2)This is a heavy, large, moist cake that keeps in the refrigerator (in a sealed container) for a VERY long time. I know this not because it isn't tasty but because I live alone and it takes me over a month to go through that much cake. I have made it in all-apricot and all-pear versions, omitting the raisins but using more dried fruit, changing the spices to taste, and subbing almond extract for the vanilla. Stone fruits are related to almonds, so that's a good choice for the nuts. This Xmas, I will do all-cherry, maybe with some chocolate chips added.
POLLY'S PEOPLE-PLEASING FRUITCAKE:
3 c applesauce or other fruit sauce (you can puree drained canned fruit)
2 c sugar
7 Tbsp butter
1/4 tsp salt
1 Tbsp baking soda
1 Tbsp cinnamon
2 tsp ground cloves
2 tsp nutmeg
1 c preserves or jam, any kind
1-2 c raisins
1-2 c chopped nuts
up to 16 oz. chopped dried fruit or candied fruit
In a large pot or Dutch oven, bring ALL of the above to a boil, stirring often, and boil 5 minutes. Cool to room temperature. Then stir in:
2 beaten eggs
4 c flour
4 tsp baking powder
1 tsp vanilla
optional: 1/2-1 cup booze of your choice?
Pour into a greased and floured bundt, tube, or angel food pan and bake at 325 degrees for 2 hours. When cool, drizzle with a simple icing of fruit juice and confectioner's sugar, if desired.
Dried cherry and pecan scones.
They're great in Irish Soda Bread - the sweet kind made in the US, with caraway seeds, too.
Until I started buying dried apricots online and read the small print, I did not know they are supposed to be kept refrigerated or, preferably, frozen, if they are not going to get used within weeks. I had never done that, and found that while if kept in an airtight container/bag they do not spoil, they DO dry and shrivel more over time, and darken in color (not noticeable with cherries).
on the sweet end:
i do a browned buter cookie with dried cherry and homemade "nutella-ish" bits
pumpkin muffins or biscotti or scones with dried cherry bits
halibut with a cherry gremolata
white fish (halibut, mahi, etc) with orange balsamic and dried cherry brown butter reduction
I don't use dried cherries often but, as it happens, this is the time I get a bag of them for this. http://www.nytimes.com/2009/12/16/din...& It's Hans Röckenwagner's stollen and it's incomparable.
If what you know about stollen is what you buy anyplace but Röckenwagner's in Santa Monica you have no idea how great it can be. It's not at all difficult. It will just take a bit of time to do the sponge before you begin the dough.
I do it in a bread machine to make it that much easier. And I fold in a rope of marzipan when I do the final traditional shape to make it that much more festive.
I couldn't find them at my Costco this year, and I'm heart-broken. Love those things!
I take five little plastic containers, and make up a week's worth of trail mix -- each day two tablespoons of cherries, two tablespoons of almonds and two tablespoons of chocolate chips.
Another thing I really like is to put a layer of dried cherries on the bottom of my container, and cover it with home-made yogurt. Put the lid on it, and top it with a mini-icepack. By noon, the cherries are plump and the yogurt is slightly thicker and cherry-flavored. Mmmm.
I plump the cherries up by bringing them to a boil with some grape juice, and then turning off the heat and letting them sit for 20 minutes. Then I can use them in things like this very dense, moist, yummy Cherry Almond Cake from the BBC. http://www.bbcgoodfood.com/recipes/53... I'm sure you can find similar. Just laying the plumped cherries on top is enough -- they'll find their way to the middle as the cake bakes.
Or, you could use the plumped cherries on ice cream or custard.
The leftover grape/cherry juice, chilled, is marvelous on its own, or 1:1 with soda water. I think it would make a nice flavoring to black tea, as well.
Wish I had some! I may have to look into alternate sources . . . .
A popular dish at department picnics was a chicken salad (chunks of chicken, mayonnaise, maybe some sour cream? or lemon juice?) with dried cherries and nuts.
One of the Top-10 desserts in the world IMO is Sour Cherry Pie, served with highest quality vanilla ice cream. It seems difficult to get fresh - or even flash frozen - sour cherries, but a reasonable facsimile can be made with Costco dried sour cherries. The pie probably could be made gluten-free with a nut crust and substituting some other starch for wheat flour.
Brandy them for Manhattans, or for eating with baked Brie. Yotam Ottolenghi says you can use them as a substitute for recipes that call for barberries.
You can cook them down into cherry butter if you're really overwhelmed.
I love sour cherries and one Christmas I had a last minute panic about needing an extra appetizer. I thought about my favourite thing which is sour cherry pie and went from there. This recipe has no real measurements......
Melt some butter in a small pan and add some brown sugar. Once that is bubbling away add a splash of your favourite booze - I use VSOP cognac. Throw in a handful of dried cherries. If they are very sweet I might add a pinch of salt. After about five minutes turn off the heat and hold until needed. When you are ready - warm up a round of Brie or other nice melting cheese and also toast some almond slices. Put the cheese on a platter and pour the warm cherry mixture over the cheese and finally sprinkle with almonds. Serve with bread.