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.
February
This month's recipes include One Pan Dinner and Cherry-Chocolate Heart.
One Pan Dinner
Makes 4 servings
- 5 slices day-old bread, cubed
- 1 egg yolk, beaten
- 1 tablespoon margarine
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon poultry seasoning
- 2 teaspoon grated onion
- 4 thick pork chops
- 4 medium baking apples
- 1/2 cup dried cherries
- 4 tablespoons sugar
- 1/4 teaspoon cinnamon
- 4 medium sweet potatoes, peeled
- 3 tablespoons melted butter
- salt & pepper
Instructions:
Combine first seven ingredients and shape into 4 balls.
Place chops in shallow baking pan and sprinkle with salt and pepper. Place one ball of stuffing on each chop.
Core apples and put in pan with chops.
Combine cherries, sugar and cinnamon and pour into centers of apples.
Roll sweet potatoes in melted butter and place in pan too. Sprinkle with salt and pepper.
Bake at 350 degrees for 1 1/2 hours.
Cherry-Chocolate Heart
The distemperate flavors of hot fudge and whipped cream pair up with cherries.
Makes 8-10 servings
- 1 (15-ounce) package refrigerated pie crusts (2 nine-inch crusts)
- 1 (8-ounce) package cream cheese, softened
- 1 cup confectioners' sugar
- 1 teaspoon almond extract
- 1/2 cup heavy cream
- 2/3 cup hot fudge topping
- 1 (21-ounce) can cherry pie filling
Instructions:
Allow both crust pouches to stand at room temperature 15 to 20 minutes. Remove one crust from pouch; unfold. Press out fold lines.
Sprinkle 1 teaspoon flour over crust. Turn crust, floured side down, on ungreased cookie sheet. Using a paper pattern as a guide, cut crust into a heart shape. Generously prick heart crust with fork. Bake in a preheated 450-degree oven 9 to 11 minutes, or until light brown. Let cool. Repeat with the remaining crust.
Combine cream cheese, confectioners' sugar and almond extract in a small bowl; beat with an electric mixer on medium speed 3 to 4 minutes, or until smooth. Add heavy cream; beat until thick.
To assemble, place on heart-shaped pie crust on a serving plate; spread with 1/3 cup hot fudge. Carefully spread half of the cream cheese mixture over hot fudge. Spoon two thirds of the cherry pie filling over cream cheese. Spread second crust with remaining hot fudge and place over filling. Carefully spread with remaining cream cheese mixture. Spoon remaining cherry pie filling about 1 inch from edge. Refrigerate until serving time. Store any leftovers in refrigerator.
