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.
November 2009
This month's recipes include Cherry Sweet Rolls, Cherry Sausage Stuffing and Dried Cherry Apple Stuffed Pork Chops.
Cherry Sweet Rolls
1 pkg. dry yeast
1/3 cup warm water, 105 degrees
1 cup sugar, divided
1/4 cup butter
3/4 cup milk
1 teaspoon salt
1 egg
4-5 cups all-purpose flower
FILLING & TOPPING
1 cup sugar
1 cup flour
1/2 cup butter
1 (21 oz.) can cherry pie filling
Instructions:
Dissolve yeast in warm water with 1 teaspoon of the sugar. Let stand fro 5 minutes. Add remaining sugar. In small saucepan, combine butter and milk. Heat over low heat just until butter is melted. Add to mixture along with salt and egg. Stir in 2 cups of the flour. Add enough of remaining flour to make a smooth and elastic dough. Knead until smooth. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled in bulk; about 1 hour.
Punch dough down. Roll into a 12x18 inch rectangle on a lightly floured surface.
Combine 1 cup flour and 1 cup sugar. Cut in 1/2 cup butter until mixture resembles course crumbs. Sprinkle about 1/3 of this mixture over dough. Roll dough up from long edge, sealing at end. Cut into 24 pieces. Place on greased cooking sheets. Flatten with palm of hand. Top each with cherry pie filling and sprinkle with remaining crumb mixture. Cover and let rise for 1 hour.
Preheat oven to 375 degrees. Bake for 15-20 minutes, until golden brown.
Cherry Sausage Stuffing
Delicious in a turkey breast
3/4 lb. pork sausage
2 cups dried bread cubes (1/2 of them whole wheat if possible)
1 cup finely chopped celery
3/4 cup dried cherries
1/3 cup chicken broth
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon crushed sage leaves
1/4 teaspoon pepper
1 cup pecans, chopped
1/4 cup margarine, melted
Instructions:
Brown sausage and pour off fat. Pour into large bowl and add rest of ingredients.
Dried Cherry Apple Stuffed Pork Chops
Makes 6 servings
1 cup apple juice
1/2 cup fresh apple chunks
1/2 cup dried cherries
1/2 cup chopped walnuts
2 tablespoons croutons
1 tablespoon sugar
2 tablespoons dry white wine
1 tablespoon lemon juice
1/2 teaspoon ground ginger
6 pork loin chops, cut 1 inch thick
2 tablespoons cooking oil
Instructions:
In saucepan combine apple juice and apples; simmer, covered for 25 minutes. Remove from heat. Add dried cherries and let stand 5 minutes; drain, reserving liquid. Combine cooked fruit mixture, walnuts and croutons. Stir together sugar, wine, lemon juice and ginger. Add to crouton mixture, tossing lightly to moisten. Cut pockets in fat side of chops, cutting lengthwise to bone. Spoon about 1/3 cup of the stuffing mixture into each pocket. If necessary, use wooden picks to hold pockets closed. In large skillet brown chops in hot oil. Place chops in 13x9x2 inch baking pan. Sprinkle chops with a little salt and pepper. Add 1/4 cup reserved apple liquid to pan, adding water if necessary. Bake chops, covered, in 350 degree oven for 1 hour.
