Okay, July 1, Canadians celebrate Canada Day and July 4, our American friends, celebrate July 4 so….I decided this would work for both sides of the border (with one adjustment).
- 1 1/2 cups fresh cranberries
- 1/2 cup dried red cherries
- 1/2 cup fresh blueberries (if American or you just want to)
- 1/2 cup water
- 2/3 cup sugar
- 3 tbsp. flour
- 2 lbs. large plums, pitted and cut into chunks
- 1 1/2 cups flour
- 1/2 cup regular rolled oats
- 2 tbsp. packed brown sugar
- 1 1/2 tsp. baking powder
- pinch of salt
- 1/2 tsp. cream of tartar
- 6 tbsp. butter
- 1/2 cup milk
- half and half cream for brushing
In a large skillet, combine the cranberries, cherries and water. Stir in the sugar and 3 tbsp. flour, Cook and stir over a medium heat until hot and bubbly. Stir in the plums and set aside.
Preheat oven to 375 degrees. In a large bowl, combine the flour, oats, brown sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and add the milk all at once.
With a fork stir this until just moistened. Fold and press together until it all comes together.
Pour the fruit mixture into a 9 inch deep pie plate, and take portions of the flour mixture and make small flattened ‘balls’ and lay atop the fruit. Brush the dough with the cream and sprinkle additional brown sugar over.
Bake about 40 minutes until it becomes golden brown and bubbly. Perhaps during the last 10-15 minutes of baking time, you should cover lightly with foil so it doesn’t burn.
Let cool at least 30-45 minutes before serving. Serve with cinnamon whipped cream or the best vanilla ice cream you can buy *Chapman’s.
Dark Cherry Flan
What a way to add sparkle to a dinner party. Easy, delicious and requests for “more, please” will be heard.
- 2 white cake mixes
- 2 large eggs
- 2 tsp. almond flavouring
- 1 14 oz. can dark cherries, pitted and drained
- 3 tbsp. white rum
- 2/3 cup Nutriwhip, unwhipped
- 2 eggs
- 2 tsp. cornstarch
- icing sugar for garnish
- Grated lime zest
In a large bowl, stir together the cake mixes and eggs with a fork, until crumbly. With floured fingers, press the mixture over the bottom and up the sides of a 10 inch springform cake pan.
Arrange the cherries over the base of the pan and sprinkle with the white rum.
In a bowl beat the Nutriwhip, eggs and cornstarch until completely smooth and thickened. Pour this over the cherries and bake in a preheated 400 degree oven for 10 minutes. Reduce the temperature to 300 degrees and bake for one hour until golden brown in colour.
Let cool to room temperature before releasing the sides of the pan.
When serving, slice in wedges, dust with icing sugar and sprinkle with the lime zest.
This is truly a delight to make and devour….yes, I did say devour.
Cherry Flambe
This is the dessert Chef Justin prepared for us On Monday night. Believe me, this was fabulous. Everyone was all but licking the bowl. As we are fast approaching cherry season here in the Valley, get ready.
- 2 cups fresh cherries (yes, they were the first ones this year)
- 3 oz. rum
- 2 tbsp. butter
- 3 tbsp. brown sugar
Pit and halve the cherries. Pour 2 oz. of the rum over the cherries and allow to marinate for 1 hour, at least.
Melt the butter and sugar on high heat and cook to the caramel stage. Add the cherries to one side of the pan and remaining rum to the other side of the pan and ignite. Continue to cook for 3-4 minutes, remove from heat and serve.
Vanilla Pudding
- 2 large eggs
- 3/4 cup sugar
- 1/4 cup flour
- 1 vanilla bean, slice lengthwise and scrape out the seeds,
- 2 cups whole milk
- 1 tbsp. butter
Mix all the ingredients in a sauce pot in order of the recipe except for the butter. Place on medium heat, stirring c onstantly until the mixture becomes thick.
Stir in the butter and serve chilled with the cherries.
Wow!!
* Note…save the vanilla beans in a tight container and when you have enough, put into a bottle of vodka to age. Voila! Vanilla vodka.
Valentine’s Chocolate Cherry Cookies
February 14 is around the corner and if your children take lunches to school (or work, if older) this would make a wonderful addition to find. All you need, that I don’t have a recipe for is to cut out a red heart or two and put a message on it. You might even make a baggie-sleeve, place a heart-tag on it and ask them to share.
- 3 1/2 cups flour
- 2 tsp. baking soda
- pinch of salt
- 3 sticks room temperature butter
- 2 cups dark brown sugar
- 1 cup sugar
- 4 large eggs
- 2 tsp. vanilla extract (good quality)
- 2 1/2 cups coarsely chopped semi sweet chocolate
- 1 1/2 cups dried cherries
Preheat oven to 375 degrees. Sift the flour, baking soda and salt together in a bowl. In your electric mixer, beat the butter and sugars together until light and fluffy.
Add the eggs, one at a time and beat well after each one. Beat in the vanilla and then slowly add the flour mixture. Beat in the chocolate and cherries.
Roll the dough to make 1 3/4 inch balls (3 tbsp. each one) and place on a parchment lined cookie sheet, spacing about 3 inches apart. Bake for about 12-14 minutes until the edges start to turn golden. Remove from the oven and place the cookie sheets on racks to cool for about 10 minutes and then remove the cookies to cool completely on the racks.
What a ‘sweet’ way to tell those you love just how special they are. Am I right?
Pepsi Salad
Go figure…yup it works….
- 1 large can bing cherries, pitted and drained
- 1 large can crushed pineapple, drained
- 1 pkg. cherry gelatin
- 1 pkg. strawberry gelatin
- 1 8oz. pkg. cream cheese, softened and whipped until fluffy
- 1 cup chopped pistachios
- 2 cups pepsi
Make sure the cherries and pineapple are well drained.
Dissolve the gelatins in hot water, and let cool. Mix the pistachios and cream together until blended.
Mix everything together, add the pepsi last. Blend well and pour into a mold that has been sprayed with a non-stick spray.
Chill completely. This is a nice addition to a buffet dinner. Everyone will want your recipe.
Cherry Clafloutis
I am always looking for something new….and this one fits the bill. Can be a breakfast item (special occasion) or a lovely dessert to be paired with an ice wine (chilled) and it would be absolutely YUMMY.
- 2 large eggs, plus 1 large egg yolk
- 1/3 cup flour
- 3/4 cup creme fraiche
- 3/4 cup whole milk
- 1/2 cup sugar
- 1 tbsp. Kirsch
- pinch of salt
- 1 lb. whole cherries (not pie filling)
- icing sugar for dusting
Brush a 9 inch baking dish with butter and sprinkle with sugar, being sure to shake off excess. I would use berry sugar for this step.
Whisk together the eggs, yolk and milk. When well blended, whisk in the creme fraiche, milk, sugar, Kirsch, and salt.
Arrange cherries evenly on the bottom of the baking dish and carefully strain the egg mixture over the cherries.
Bake until the center is set and is beginning to lightly brown around the edges. This will take about 35-40 minutes.
Let this cool slightly and sprinkle with icing sugar. OMG! Yummy!
Cherry/Chocolate Semifreddo
I’m sure you can leave the diet outside to “taste” this one. OMG this is yummy. Nice to serve 6 special people.
- 8 egg yolks
- 3/4 cup sugar, divided
- pinch of salt
- 1/4 cup Kirsch
- 1/3 lb. chopped cherries
- 1/4 cup chocolate chunks
- 1 cup whipping cream
Line a 9 x 5 inch loaf pan with plastic wrap.
In a double boiler whisk together the egg yolks, 1/2 cup of the sugar, kirsch, salt until thickened and creamy. Remove from heat and place over a bowl with ice water.
Beat whipping cream and remaining sugar until soft peaks form. Fold in the cherries and chocolate chunks. Gently fold the whipping cream mixture into the egg yolk mixture. Place in the loaf pan, smooth the top and cover with plastic wrap.
Put in the freezer overnight. When ready to serve you can do it either by using an ice cream scoop and just simply scoop it out into a pretty dessert bowl or tip it out of the pan, remove the plastic wrap and slice it. Either way it is to die for. So, so good.
Christmas Cheesecake Mousse
Although this is a perfect Christmas dessert, it can and should be used all year long. If you live where they grow cherries (as I do) freeze bags of them in 1 cup bags when they are in season and they can be used for this recipe, cakes, muffins, fudge. The list goes on.
- 1 lb. of sweet cherries (gotta love Bing)
- 1 1/2 tsp. unflavoured gelatin
- 1 pkg. Philadelphia cream cheese
- 1/2 cup sifted icing sugar
- 4-ounces white baking chocolate discs, melted
- 2 tsp. Kirsch or Cherry Schnapps ( or pure vanilla if you prefer)
- 1 1/2 cups heavy whipping cream
In a food processor, chop the cherries and transfer to a saucepan. Add the gelatin and let sit for 1 minute. Be sure to stir. Now bring this to a boil and, stirring constantly, cook until the gelatin is dissolved. Put in a bowl in the refrigerator and let stand for 45 minutes. This should be thick by now.
In a mixer, beat the cream cheese, sugar, melted chocolate and liqueur until super smooth and obviously, well combined. In a separate bowl, beat the whipping cream until soft peaks have formed and gently fold in the cherry mixture. In your prettiest dessert dishes, pour equal portions. Be sure to cover the dishes and place in the fridge for 4 hours.
When ready to serve, add a dollop of whipping cream on top and sit a cherry in the center.
You show-off, you!