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.
October 2009
This month's recipes include Couscous Salad with Dried Cherries, Squash Bake, Cherry Good Ribs and Cherry Nut Loaf.
Couscous Salad with Dried Cherries
Couscous is a Middle Eastern favorite that makes a taste-tempting salad.
Makes 6 servings
1 cup water or chicken broth
3/4 cup quick-cooking couscous, uncooked
1/2 cup dried tart cherries
1/2 cup coarsely chopped carrots
1/2 cup chopped unpeeled cucumber
1/4 cup sliced green onions
1/4 cup toasted pine nuts or slivered almonds
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon-style mustard
salt and pepper, to taste
Instructions:
Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes.
Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts Tina large bowl; mix well. Combine vinegar, olive oil and mustard Tina small container; mix well. Pour over couscous mixture; stir to coat all ingredients. Season with salt and pepper, if desired. Serve chilled or at room temperature.
Squash Bake
Makes 4 servings
2 acorn squash
1/2 cup dried tart cherries
1/4 cup butter or margarine, melted
1/4 cup chopped pecans
3 tablespoons firmly packed light brown sugar
1/2 teaspoon cinnamon
Instructions:
Cut each acorn squash in half. Remove seeds and fiber. Place cut side down in a baking pan with small amount of water in bottom. Bake tina 350-degree oven 45 to 50 minutes or until squash is tender and can be pierced with a fork. (or place squash cut side down in a microwave-safe container. Add a little water. Microwave on High (100% power) 5 to 7 minutes, turning dish once. Continue cooking, if necessary, until squash is tender.)
Meanwhile, combine cherries, melted butter, pecans, brown sugar and cinnamon. Fill center of each squash half with one-quarter of the cherry mixture. Mix some of the cooked squash with the cherry filling. Serve immediately.
Cherry Good Ribs
This is a tasty departure from tomato-based barbecue sauces
Makes 8 servings
8 pounds pork spareribs
1 (21-ounce) can cherry pie filling
2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup soy sauce
2 teaspoons spicy brown mustard
1 teaspoon ground ginger
1 teaspoon Worcestershire sauce
Instructions:
Cut ribs into serving portions or 2 or 3 ribs each. Put ribs in a large saucepot or Dutch oven; add water to cover rigs. Season with salt, if desired. Simmer, covered, 45 to 50 minutes or until tender. Drain ribs; set aside.
Purée cherry pie filling in an electric blender or food processor. Heat olive oil in a large skillet. Add onion; cook, stirring, until onion is tender. Add puréed cherry pie filling, soy sauce, mustard, ginger and Worcestershire sauce; mix well. Simmer, uncovered, 10to 15 minutes, stirring occasionally. Reserve some cherry sauce to serve with ribs.
Place ribs on gas grill over low heat or on charcoal grill 4 to 6 inches from slow coals. Turn ribs 3 to 4 times and brush with remaining cherry sauce. Cook 20 to 25 minutes, or until thoroughly coated with cherry sauce. Discard any sauce used to barbecue meat. Serve reserved sauce with ribs.
Cherry Nut Loaf
Makes 1 loaf
2 cups flour
1 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup margarine
3/4 cup orange juice
1 teaspoon grated orange peel
1 egg, well beaten
1/2 cup chopped nuts
1-1/2 cups chopped cherries
Instructions:
Sift flour, sugar, baking powder, baking soda and salt. Cut in margarine until mixture looks like coarse cornmeal. Add juice, peel and egg. Stir just enough to dampen. Fold in nuts and cherries. Spoon carefully into a loaf pan spreading the corners and sides a little higher than the center.
Bake at 350 degrees for 1 hour. Remove from pan and cool.
