Tasty Monthly Cherry Recipes
Every month we will showcase new seasonal recipes featuring Wisconsin cherries. You can also view an archive of our past recipes.
April
This month's recipes include Cream Cheese Cherry Coffee Cake and Pork & Wild Rice Salad.
Cream Cheese Cherry Coffee Cake
- 1 cup butter, softened
- 8 oz. cream cheese, softened
- 1 1/3 cups sugar
- 1 teaspoon almond flavoring
- 1/2 teaspoon vanilla
- 4 eggs
- 2 cups flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups frozen, thawed red tart cherries, completely drained
- 1/2 cup pecans, chopped
- 1/4 cup flour
Instructions:
Beat butter, cream cheese, sugar and flavorings until smooth. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, salt and sift into creamed mixture.
Put cherries and pecans in a bowl. Sift 1/4 cup flour over them and mix to coat. Fold into batter.
Spoon into a greased 10 inch tube pan. Bake at 350 degrees for 1 hour and 10 minutes or until cake tests done. Let cool for 5 to 10 minutes before removing from pan.
Pork & Wild Rice Salad
- 4 cups cooked wild rice (1 cup uncooked)
- 1/2 cup brown sugar
- 3 tablespoons vegetable oil
- 1 1/2 teaspoon salt
- 1 medium onion, chopped
- 1/2 cup salad dressing
- 2 teaspoons Honey-cup mustard or your favorite mustard
- 2 tablespoons olive oil
- 1 pound boneless pork chops, cubed*
- Lawry's seasoning salt to taste
- 2 tablespoons cooking sherry (optional)
- 1/2 cup dried cherries
- 1/2 cup cashews
- 1/4 cu; green olives, sliced
Instructions:
To prepare wild rice: Wash rice thoroughly. Put the wild rice, water and salt in a heave 3 quart saucepan and bring to a boil. Reduce heat, cover and let simmer 50 to 60 minutes (more if needed, but check water) until rice is puffed, tender to eat and most of the liquid has absorbed. Uncover and simmer a few minutes more to evaporate any excess liquid.
Meanwhile, in a medium saucepan, heat olive oil until hot; put pork cubes into fry pan and season with Lawry's seasoning salt. Fry until well done; add in cooking sherry and simmer about 10 minutes to give the meat extra flavor. Drain and set aside until cooled slightly.
In a large bowl, combine brown sugar, oil, salt, onion, mayonnaise and mustard. Stir until well mixed. When wild rice is finished, stir into brown sugar mixture while rice is hot. Add in dried cherries, cashews and green olives. Add the pork cubes and mix well.
Serve either hot or well-chilled.
*chicken or turkey are good too
