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.
September 2009
This month's recipes include Blue Cheese Waldorf Salad, Carrots with Character, Chicken Cherry Wraps and Cherry Salsa.
Blue Cheese Waldorf Salad
Prepare early in the day to blend flavors.
Makes 6 servings
2 medium apples, unpeeled and cubed
2 tablespoons lemon juice
1 cup dried tart cherries
1 cup sliced celery
1/2 cup mayonnaise
1/2 cup slivered almonds
2 tablespoons crumbled blue cheese (about 1/2 ounce)
Instructions:
In a medium serving bowl, toss apple cubes in lemon juice. Add cherries, celery, mayonnaise, almonds and blue cheese; mix well. Refrigerate, covered, to blend flavors.
Note: Use an apple variety suitable for salads such as McIntosh, Stayman, Empire, or Golden Delicious and Courtland, both of which resist browning when cut.
Carrots With Character
Plain carrots become elegant with cherries, nutmeg and ginger.
Makes 6 servings
1 pound carrots, peeled and sliced
1 cup frozen unsweetened tart cherries
3 tablespoons maple syrup
2 tablespoons butter or margarine
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Instructions:
In a medium saucepan, cook carrots in water, covered, 8 to 10 minutes, or until tender. Drain well.
In a greased 1-1/2 quart baking dish, combine cooked carrots, cherries, maple syrup, butter, nutmeg and ginger. (It i snot necessary to thaw cherries before combining with carrots.) Bake, uncovered, in a preheated 375 degree oven 35 minutes, or until hot and bubbly. Stir occasionally.
Chicken Cherry Wraps
This innovative sandwich makes an easy lunch or light dinner.
Makes 4 servings
1/2 cup nonfat lemon yogurt
1 tablespoon honey Dijon-style mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1-1/2 cups finely chopped cooked chicken (8 oz.)
1 cup dried tart cherries
1/2 cup seeded and finely chopped cucumber
1/3 cup shredded carrot
1/4 cup sliced green onions
4 (8- to 10-inch) whole wheat flour tortillas or tomato-flavored flour tortillas
Instructions:
Stir together yogurt, mustard, Worcestershire sauce, curry powder, salt and pepper in a medium mixing bowl. Gently stir in chicken, cherries, carrot, cucumber and green onions.
Mound about 3/4 cup chicken mixture just below center of each tortilla. Fold in sides, just covering edges of chicken mixture. Roll up from one side, jelly roll fashion. Serve seam side down on a plate.
Cherry Salsa
Served with grilled poultry, roasted pork or tortilla chips, this spicy mixture wows traditional salsa lovers.
Makes about 1 cup
1-1/3 cups frozen unsweetened tart cherries
1/4 cup coarsely chopped dried tart cherries
1/4 cup finely chopped red onion
1 tablespoon chopped jalapeño peppers, or to taste
1 clove garlic, finely chopped
1 tablespoon chopped fresh cilantro
1 teaspoon cornstarch
Instructions:
Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 tablespoon cherry juice.
When cherries are thawed, combine drained cherries, dried cherries, onion, jalapeños, garlic and cilantro in a medium saucepan; mix well. Combine reserved cherry juice and cornstarch in a small bowl; mix until smooth. Stir into cherry mixture. Cook, stirring constantly, over medium-high heat until mixture is thick. Let cool.
Serve with tortilla chips and/or cooked chicken or pork.
