CHERRIES - YOU ASKED FOR THEM. . .
#7
  Re: (...)
Here are the recipes for the Cherry Salad and Roasted Pork Loin with Cherry Stuffing and Cherry Gravy and a few others thrown in for good measure. They are lengthy, but in verbage only...i.e. directions are quite explicit. Definitely NOT difficult by any means, nor time consuming (except for roasting time for the loin).

Re. the roasted pork loin, as a variation and quicker version, you can roast the loin in your favorite way and use the Cherry Salsa, spooned over the sliced pork. Also is delicious with roasted chicken or even turkey. Have made both pork and chicken on the grill (as well as in the oven) and both taste great (tho I prefer grilling any day over the oven!) Same with the Michigan Salad. . .add a sliced roasted (grilled, yummy! ) chicken breast and you have a meal...great for a light and refreshing summer salad meal! Hope you enjoy!

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ROASTED PORK LOIN WITH CHERRY STUFFING AND CHERRY PAN GRAVY

INGREDIENTS:

1 boneless pork loin, approximately 2-1/2 pounds, butterflied
1 cup dried cherries, chopped
1/2 cup dry white wine
2 tablespoons butter
1 cup chopped green onions (including white and green part)
1 cup finely chopped celery
1/4 cup chopped fresh Italian parsley
1/2 teaspoon dried thyme plus additional for top of roast
1/8 teaspoon ground allspice
salt and pepper to taste
3 cups dried bread cubes
1 egg, slightly beaten
1-1/2 cups chicken broth
1 tablespoon cornstarch

DIRECTIONS:

1. In a small bowl, combine dried cherries and wine and allow cherries to marinate while gathering the remaining ingredients.
2. In a large skillet, melt the butter over medium heat.
3. Add the onions and celery and cook for 7-8 minutes, or until vegetables are tender.
4. Remove from heat.
5. Add 1/2 cup marinated cherries without the liquid, parsley, thyme and allspice to the onion mixture. Mix well.
6. Add salt and pepper to taste. Let cool.
7. When mixture is cool, add bread cubes and egg to onion mixture.
8. If stuffing appears dry, moisten with a little chicken broth or water.
9. On a flat board, lay out the pork loin, fat side down.
10. Spread stuffing evenly over pork loin
11. Roll up carefully and tie with butcher’s twine.
12. Season surface of pork with salt and pepper and thyme to taste.
13. Place the pork loin, fat side down, in a roasting pan.
14. Roast in a 425 degree preheated oven for 10 minutes.
15. Turn over at 10 minutes and roast for 10 more on other side.
16. Reduce oven temp to 350 degrees and roast for 1 hour 15 minutes, or, until an internal temperature of 165 degrees is reached.
17. Transfer roast to a carving board and allow to sit for 15 minutes prior to carving.
18. While waiting, prepare the pan gravy. Add 1 cup chicken broth to the remaining marinated cherries.
19. Pour cherry mixture into roasting pan.
20. Bring to a boil, stirring, to loosen pan drippings.
21. Dissolve cornstarch in remaining ½ cup of chicken broth.
22. Add cherry mixture to pan, stirring constantly until gravy returns to a boil.
23. Cook for 2 minutes.
24. Serve over sliced pork loin.

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MICHIGAN CHERRY SALAD

YIELD: Serves 4 to 6. Dressing yields 3 cups, makes 24 servings (3-4 tablespoons each.)

INGREDIENTS:

SALAD:

5 cups torn spinach, Romain hearts, baby greans, or combo thereof
1 cup bite-size (tidbit-like cut) fresh pineapple
1/2 to 3/4 cup dried cherries
1/2 cup very thinly sliced red onion
Feta cheese, crumbled, or any other cheese of your choice (gorgonzola, bleu cheese, etc.)
Baby corn, if desired

DRESSING:

1/4 cup dried cherries
1 medium shallot
2 cloves garlic, peeled
3/4 cup fruit-flavored vinegar
3/8 cup orange juice
3 tablespoons honey
1 cup vegetable oil
1/2 cup walnut oil

DIRECTIONS:

DRESSING:

1. Chop cherries, shallot and garlic in a food processor. Pulse until finely chopped.
2. Add the fruit flavored vinegar, orange juice and honey and puree.
3. With the food processor running, slowly add the vegetable and walnut oils and mix well.
4. Add salt and pepper to taste.

Serving suggestions:

--Serve with a salad of butter lettuce, Gorgonzola cheese, crispy pancetta bits and toasted pine nuts. Garnish with dried tart cherries. Add grilled chicken for an entrée salad.

-- Serve with an all-red Caesar salad of red endive, shaved Parmesan cheese, garlic croutons and dried tart cherries. Add chicken for an entrée salad.

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CHERRY SALSA

This salsa is great served with tortilla chips. Even better when paired with chicken or pork!

YIELD: Approximately 1 cup

INGREDIENTS:

1-1/3 cups frozen, unsweetened tart cherries, do not thaw, or fresh cherries, pitted
1/4 cup coarsely chopped dried tart cherries
1/4 cup finely chopped red onion
1 tablespoon chopped fresh or canned jalapeno peppers, or to taste, optional
1 clove garlic, finely chopped
1 tablespoon chopped fresh cilantro or ½ teaspoon dried cilantro
1 teaspoon cornstarch

DIRECTIONS:

1. Coarsely chop frozen cherries.
2. Place in a colander over a bowl and allow to thaw and drain, reserving the juice.
3. When cherries are thawed, combine cherries, dried cherries, onion, jalapenos (if using), garlic and cilantro, in a medium sauce pan. Mix well.
4. Combine 1 tablespoon cherry juice with cornstarch in a small bowl.
5. Mix well until smooth.
6. Stir cornstarch mixture into cherry mixture.
7. Cook, stirring constantly, over medium-high heat, until mixture is thickened.
8. Remove from heat. Transfer to a heat-resistant measuring cup or bowl and allow to cool completely.

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CHERRY ASIAN SALAD

YIELD: 4 servings, approximately 2 cups per serving

INGREDIENTS:

2 tablespoons fresh orange juice
1 tablespoon rice vinegar
1 tablespoon grated ginger root
2 cloves garlic, finely chopped
1 teaspoon greated orange peel
1/4 teaspoon ground black pepper
4 ounces dried rice noodles
4 cups torn fresh spinach or romaine hearts
3/4 cups dried cherries
1/3 cup chopped fresh mint leaves
2 medium carrots, shredded
1 medium cucumber, seeded, cut into 1-1/2 inch slivers
1/3 cup unsalted dry roasted almonds

DIRECTIONS:

DRESSING:

1. Stir together the orange juice, vinegar, ginger root, garlic, orange zest and black pepper. Set aside.

SALAD:

1. In a large bowl, toss together the spinach or romaine hearts, dried cherries, mint, carrots, and cucumber.
2. Drizzle salad with the dressing.
3. Toss to coat all ingredients with dressing.
4. Divide servings.
5. Sprinkle with roasted almonds and Chinese noodles.
6. Serve immediately.

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TANGY CHERRY COLE SLAW

This salad goes great with Cherry Good Ribs or as an accompaniment to chili!

INGREDIENTS:

SALAD:

1 bag (16 oz) coleslaw mixture, or prepare your own cabbage
1 cup shredded carrots
1 cup dried tart cherries
1/2 cup chopped green onion

DRESSING:

1/4 cup granulated sugar
1/2 teaspoon dried mustard
1/2 teaspoon celery seed
dash salt
1/3 cup vegetable oil
1/4 cup lime juice
3 tablespoons honey

DIRECTIONS:

DRESSING:

1. Combine sugar, mustard, celery seed and salt in blender or food processor and pulse several times to mix well.
2. Slowly drizzle in lime juice and honey.
3. Slowly drizzle in oil and blend until well blended and sugar is dissolved.

SALAD:

1. Combine coleslaw, carrots, dried cherries and onions in a large bowl.
2. Pour dressing over slaw mixture and toss well.
3. Refrigerate 30 minutes before serving.

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CHERRY RELISH

This relish can be made a day ahead, refrigerated, and reheated prior to serving.

YIELD: Approximately 2 cups

INGREDIENTS:

1-1/2 cups dried cherries
1/2 cup red wine vinegar
¼ cup balsamic vinegar
1 tablespoon butter
1 large red onion, finely chopped
2 tablespoons granulated sugar
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper

DIRECTIONS:

1. In a medium bowl. Combine cherries, red wine vinegar and balsamic vinegar.
2. Stir well and let sit for 30 minutes.
3. Meanwhile, in a large skillet, melt butter.
4. Add onion and cook 5 minutes or until onion is soft.
5. Add sugar and mix well.
6. Cook, stirring occasionally, over low heat for 10 minutes.
7. Add cherries with soaking liquid to onion mixture.
8. Return to medium heat and simmer, uncovered, for 10-15 minutes or until almost all the liquid is evaporated.
9. Season with salt and pepper, to your taste. Serve warm

Makes approximately 2 cups, serving 12 as a relish.
Vive Bene! Spesso L'Amore! Di Risata Molto!

Buon Appetito!

Linda
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#8
  Re: CHERRIES - YOU ASKED FOR THEM. . . by MUSICMAKER (Here are the recipes...)
What great recipes, MUSICMAKER!!!! Copied and into Mastercook!!! THANK YOU for your time----YUMM!!! Now to get those cherries!!! Working on it----
"Never eat more than you can lift" Miss Piggy
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#9
  Re: Re: CHERRIES - YOU ASKED FOR THEM. . . by Roxanne 21 (What great recipes, ...)
Wow! Excellent recipes, Linda! Thank you so much for taking the time to post them in the midst of your move. All are copied to MC. Be sure to tell us all about your new house (especially the kitchen!) when you get a chance.

Maryann
Maryann

"Drink your tea slowly and reverently..."
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#10
  Re: Re: CHERRIES - YOU ASKED FOR THEM. . . by Mare749 (Wow! Excellent reci...)
Copied and pasted...WOW! Great recipes, thank you!
Jan

Please spay and neuter your pets.
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#11
  Re: Re: CHERRIES - YOU ASKED FOR THEM. . . by Half_Baked (Copied and pasted......)
I bought some cherries in the market today. They were far and away the best market cherries that I have ever had! They were almost as good as some specially selected cherries that I've bought at a significant price premium. I'm making a special trip back to town for seconds. River Maid is the name - buy 'em if you see 'em.
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#12
  Re: Re: CHERRIES - YOU ASKED FOR THEM. . . by Ron (I bought some cherri...)
Oh my, how I (we) love it when we get new friends on the forum and we can go thru their repertoire of favorite dishes - it keeps us happy for months!!

Thanks Linda, for posting these ideas. I love to add dried cherries and/or cranberries to dishes for an additional ooomph (especially rice).
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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