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 2011
This month's recipes include Cherries and Smoked Chops and Hot Spot Cherries.
Cherries and Smoked Chops
Serves 6
- 6 - 1/2 inch thick, smoked pork chops
- 1/2 cup sugar
- 2 teaspoons cornstarch
- dash of salt
- 1/2 teaspoon orange peel, finely shredded
- 1/4 cup orange juice
- 1 1/2 cups fresh or frozen unsweetened, pitted red tart cherries
Instructions:
In a medium saucepan, combine the sugar, cornstarch and salt. Stir in the orange peel, orange juice and cherries. Cook and stir until the sauce is thickened and bubbly. Cook and stir for two minutes more. Keep sauce warm while grilling chops.
Grill pork chops over medium coals for 8 to 10 minutes. Turn and grill 7 to 8 minutes more until done. Serve cherry sauce over pork chops.
Hot Spot Cherries
Pecans and cherries pack a punch!
Makes 3 cups
- 2 cups pecan halves
- 1 cup dried tart cherries
- 2 tablespoons Worcestershire sauce
- 1/2 to 1 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 to 1 teaspoon seasoned salt, or to taste
- 1/2 teaspoon ground cumin
- 1/8 teaspoon dried oregano
- 2 tablespoons vegetable oil
Instructions:
In a medium bowl, combine pecans and cherries. Ina small bowl, combine Worcestershire sauce, cayenne, garlic powder, seasoned salt, cumin and oregano; mix well. Pour over pecan mixture; stir to coat.
Heat oil in a large skillet over medium heat. Add pecan mixture. Cook stirring constantly, about 5 minutes. Do not allow mixture to burn. Remove from ehat. Spread pecans on waxed paper to cool. Store in a tightly covered container.
