Recipes Using FRESH Cherries?!
I have sooooo many cherries here!. Probably about 3 lbs!. I am trying to find recipes to make with FRESH cherries, but all the recipes I've come across require me to use dried cherries!. ugh!. Can anyone suggest a recipe that utilizes only FRESH cherries!. But please NO cherry pie or cherry dessert things if possible!. I'm looking for something lower in calories and a little more unique!.
Thank you =]Www@FoodAQ@Com
Thank you =]Www@FoodAQ@Com
Answers:
Classic Cherries Jubilee:
This a great, refreshing dessert especially after a hearty meal!. This does have to be prepared immediately before serving, but does not take a lot of time!. Your guests will enjoy the blue flames when the brandy is ignited!
1/2 cup white sugar
2 tablespoons cornstarch
1/4 cup water
1/4 cup orange juice
1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)
1/2 teaspoon finely grated orange zest
1/4 teaspoon cherry extract
1/4 cup brandy
3 cups vanilla ice cream
Whisk together the sugar and cornstarch in a wide saucepan!. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened!. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes!. While the cherries are cooking, spoon the ice cream into serving bowls!.
Remove the cherries from the heat, and stir in the cherry extract!. Pour in the brandy, and ignite with a long lighter!. Gently shake the pan until the blue flame has extinguished itself!. Spoon the cherries over the bowls of ice cream!.
The flames may get quite high when flambeing, so pay attention to anything flammable above and around where you ignite the cherries!. When the initial large flame has died down, a small blue flame will continue to burn for several seconds!. Shake or stir the cherries gently to expose more alcohol to the flame, being careful that they do not burn!. The goal is to have the small, blue flame burn for as long as possible, thereby reducing the raw alcohol flavor, caramelizing the sugars, and entertaining your guests!
Cherry Clafouti:
An original French dessert recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit and is delicious with a dollop of lite whipped topping!. If you want to make it the original way, not low-fat, just use regular milk and butter and 4 large eggs!. also, to substitute for kirsch, you may use the juice from five squashed cherries or use 1 tablespoon of cherry syrup!.
1 1/2 pounds pitted fresh sweet cherries
1 tablespoon unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 cup white sugar
8 egg whites
1 cup skim milk
1 cup heavy cream
1 (7 inch) vanilla bean, split lengthwise and crushed
3 tablespoons kirsch (cherry brandy)
1 tablespoon confectioners' sugar for dusting
Preheat the oven to 325 degrees F (165 degrees C)!. Grease a 10 inch tart pan, or a similar sized baking dish!.
Spread out the cherries in the bottom of the prepared pan, and set aside!. In a small bowl, whisk together the flour, salt and sugar!. In a medium bowl, whisk together the egg whites, milk and cream!. Stir in the kirsch and vanilla bean!. Gradually whisk in the flour mixture until smooth!. Remove the vanilla bean from the batter, and pour it over the cherries!.
Bake for 45 minutes in the preheated oven, or until puffed and browned!. Let cool until the top sinks in slightly!. Dust with confectioners' sugar before serving!.
these are the two recipes that i commonly make when i buy fresh cherries!.!.Www@FoodAQ@Com
This a great, refreshing dessert especially after a hearty meal!. This does have to be prepared immediately before serving, but does not take a lot of time!. Your guests will enjoy the blue flames when the brandy is ignited!
1/2 cup white sugar
2 tablespoons cornstarch
1/4 cup water
1/4 cup orange juice
1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)
1/2 teaspoon finely grated orange zest
1/4 teaspoon cherry extract
1/4 cup brandy
3 cups vanilla ice cream
Whisk together the sugar and cornstarch in a wide saucepan!. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened!. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes!. While the cherries are cooking, spoon the ice cream into serving bowls!.
Remove the cherries from the heat, and stir in the cherry extract!. Pour in the brandy, and ignite with a long lighter!. Gently shake the pan until the blue flame has extinguished itself!. Spoon the cherries over the bowls of ice cream!.
The flames may get quite high when flambeing, so pay attention to anything flammable above and around where you ignite the cherries!. When the initial large flame has died down, a small blue flame will continue to burn for several seconds!. Shake or stir the cherries gently to expose more alcohol to the flame, being careful that they do not burn!. The goal is to have the small, blue flame burn for as long as possible, thereby reducing the raw alcohol flavor, caramelizing the sugars, and entertaining your guests!
Cherry Clafouti:
An original French dessert recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit and is delicious with a dollop of lite whipped topping!. If you want to make it the original way, not low-fat, just use regular milk and butter and 4 large eggs!. also, to substitute for kirsch, you may use the juice from five squashed cherries or use 1 tablespoon of cherry syrup!.
1 1/2 pounds pitted fresh sweet cherries
1 tablespoon unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 cup white sugar
8 egg whites
1 cup skim milk
1 cup heavy cream
1 (7 inch) vanilla bean, split lengthwise and crushed
3 tablespoons kirsch (cherry brandy)
1 tablespoon confectioners' sugar for dusting
Preheat the oven to 325 degrees F (165 degrees C)!. Grease a 10 inch tart pan, or a similar sized baking dish!.
Spread out the cherries in the bottom of the prepared pan, and set aside!. In a small bowl, whisk together the flour, salt and sugar!. In a medium bowl, whisk together the egg whites, milk and cream!. Stir in the kirsch and vanilla bean!. Gradually whisk in the flour mixture until smooth!. Remove the vanilla bean from the batter, and pour it over the cherries!.
Bake for 45 minutes in the preheated oven, or until puffed and browned!. Let cool until the top sinks in slightly!. Dust with confectioners' sugar before serving!.
these are the two recipes that i commonly make when i buy fresh cherries!.!.Www@FoodAQ@Com
You can take out the pits and either pickle them, cooked them for a nice sauce for chicken or pork, make ice cream, I like making a cherry and date chutney for cold meats!.
Even after pitting them, put them in a jar and pour a bottle of alcohol over them to macerate, then when they have sat a few weeks use them in any number of dishes!. I have a hand operated cherry pitter, and do this here in Canada during the summer when ours are available, in the winter the Chilean ones just have not flavour, that is my opinion, not everyone would agree!.Www@FoodAQ@Com
Even after pitting them, put them in a jar and pour a bottle of alcohol over them to macerate, then when they have sat a few weeks use them in any number of dishes!. I have a hand operated cherry pitter, and do this here in Canada during the summer when ours are available, in the winter the Chilean ones just have not flavour, that is my opinion, not everyone would agree!.Www@FoodAQ@Com
http://en!.chatelaine!.com/english/food/ar!.!.!.Www@FoodAQ@Com