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.
January
This month's recipes include Cherries in the Snow, Mom's Cherry Pudding, Beef Cherry-yaki and Cherry Biscotti.
Cherries in the Snow
Makes 8-10 servings
1 large container Cool Whip
1 angel food cake, cubed
1 can pie fill
Instructions:
Combine Cool Whip and cake cubes in large bowl, mix well. Spread in 9x13 pan, top with cherries and chill until serving time.
Mom's Cherry Pudding
2 cups flour
2 teaspoons baking powder
1 cup sugar
pinch of salt
2 teaspoons melted butter
2 cups dried cherries
1 1/2 cups sugar
2 tablespoons butter
3 cups boiling water
Instructions:
Combine first 5 ingredients with 1 cup cold water and pour in 9x13 inch pan.
Combine last 4 ingredients and pour on top of batter.
Bake 30 minutes in 400 degree oven.
Beef Cherry-yaki
Makes 6 servings
For busy schedules, stir-fry is an easy solution
3/4 pound boneless beef sirloin steak, trimmed of fat
1 1/2 cups frozen unsweetened tart cherries
1/3 cup soy sauce
1/4 cup plus 1 tablespoon vegetable oil, divided
3 tablespoons honey
1/2 teaspoon ground ginger
1 clove garlic, minced
1 tablespoon cornstarch
2 medium carrots, julienne sliced
6 green onions, sliced
1 can (4 ounces) sliced water chestnuts, drained
Hot cooked rice
Instructions:
Partially freeze meat. Thinly slice across the grain into bite-size strips; set aside. Thaw cherries; drain, reserving juice.
In a shallow dish, combine soy sauce, 1/4 cup oil, honey, ginger and garlic; mix well. Add beef strips. Refrigerate, covered, 1 hour, stirring once. Remove meat from marinade, discard marinade.
Add enough water to reserved cherry juice to make 1/4 cup. In a small bowl, combine juice and cornstarch; mix well.
Heat remaining 1 tablespoon oil in a skillet over medium heat. Add carrots and onions. Cook until tender crisp; remove from skillet. (Add more oil, if necessary.) Add meat; cook until brown. Remove meat. Stir cornstarch mixture; add to skillet. Cook, stirring, until thickened and bubbly. Return vegetables and meat to skillet; add cherries and water chestnuts. Cook, stirring often, 5 minutes, or until hot. Serve over rice.
Cherry Biscotti
These twice-baked Italian cookies are perfect for dunking in coffee or milk
Makes about 2 1/2 dozen
3/4 cup granulated sugar
2 eggs
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup finely chopped walnuts
1 teaspoon baking powder
1/4 teaspoon salt
1 cup dried tart cherries, finely chopped
1 egg white
1 tablespoon water
Granulated sugar
Instructions:
Combine 3/4 cup sugar and eggs in a large mixing bowl. Beat with an electric mixer at medium speed, scraping bowl often, 3 to 4 minutes, or until thick and pale yellow in color. Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed. Combine flour, walnuts, baking powder and salt; gradually add to egg mixture. Mix on low speed 1 to 2 minutes, or until well mixed. Stir in cherries by hand.
Turn dough into lightly floured surface (dough will be soft and sticky). Lightly sprinkle with additional flour; knead flour into dough. With floured hands, shape into 2 (8x2-inch) logs. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly. Combine egg white and water; brush on logs. Sprinkle with granulated sugar.
Bake in a preheated 350-degree oven 25 to 30 minutes, or until light brown and firm to the touch. Let cool on baking sheet 15 minutes.
Reduce oven temperature to 300 degrees. Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut side down, on baking sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10 minutes, or until golden brown. Remove to wire rack; let cool completely.
