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.
August
This month's recipes include Cherry Slush, Asian Spinach Salad, Zesty Cherry Stuffed Burgers and Cherry-stuffed Apples on the Grill.
Cherry Slush
Quench your thirst with an icy sparkler.
Makes 16 servings
2 cups cherry juice blend or water
1 cup granulated sugar
2 cups frozen unsweetened tart cherries
1 can (6 ounces) frozen orange juice concentrate, thawed, undiluted
2 tablespoons lemon juice
1 bottle (2 liters) lemon-lime carbonated beverage, chilled
Instructions:
In a medium saucepan, combine cherry juice blend and sugar. Cook over medium heat, stirring frequently, until sugar dissolves and mixture boils. Reduce heat; simmer 3 minutes. Remove from heat.
In electric blender or food processor container, combine cherries, orange juice concentrate and lemon juice. Blend 1 minute, or until cherries are pureed. In a 6-cup freezer container, combine cherry mixture and sugar mixture; mix well. Cover tightly; freeze 5 hours or overnight.
Remove cherry mixture from freezer 30 minutes before serving. Put 1/4 cup slush in each glass; add 1/2 cup carbonated beverage to each glass. Serve immediately. Freeze remaining slush for later use.
Note: 1 can (16 ounces) unsweetened tart cherries, drained, can be substituted for frozen cherries.
Asian Spinach Salad
Spinach and cherries are a healthy duo that adds significant Vitamin A and antioxidants to your diet.
Makes 4 servings
2 tablespoons fresh orange juice
1 tablespoon rice vinegar
1/2 medium jalapeno pepper, finely chopped (2 teaspoons)
1 tablespoon grated gingerroot
2 cloves garlic, finely chopped
1 teaspoon grated orange peel
1/4 teaspoon ground black pepper
4 ounces dried rice noodles or rice sticks
4 cups torn fresh spinach
1/4 cup dried tart cherries
1/3 cup chopped fresh mint leaves (or other fresh herbs)
2 medium carrots, shredded
1 medium cucumber, seeded and cut into 1 1/2 inch slivers
1/3 cup unsalted dry roasted peanuts
Instructions:
For the dressing, stir together orange juice, vinegar, jalapeno pepper, gingerroot, garlic, orange peel and black pepper. Set aside
Cook rice noodles or rice sticks in a large pot of boiling water for 2 to 6 minutes or until tender. Drain. Immediately rinse with cold water. Drain. Fluff with a fork. use kitchen scissors to cut up. Rinse again with cold water. Drain and fluff with a fork.
Toss together drained noodles, spinach, dried cherries, mint, carrots and cucumber. Drizzle with dressing. Toss to coat all ingredients with dressing. Sprinkle with peanuts. Serve immediately.
Zesty Cherry Stuffed Burgers
Makes 4 servings
1 cup (4 ounces) crumbled Blue cheese
1/4 cup dried tart cherries
2 tablespoons honey mustard
1 tablespoon chopped green onion
1 tablespoon chopped fresh oregano OR 1 teaspoon dried oregano
1 1/2 pounds lean ground beef
Onion rolls, if desired
Instructions:
Prepare charcoal or gas grill for direct cooking. Cook over medium coals or heat.
Combine Blue cheese, cherries, honey mustard, green onion and oregano; mix well. Divide ground beef into 4 even portions. Shape each into a ball. Make a deep indentation with thumb into one of the portions. Fill with 2 tablespoons Blue cheese mixture. Close the beef over the filling and shape into a patty about 1/2 inch thick. Repeat with remaining beef.
Grill over medium direct heat approximately 5 to 6 minutes per side. Top each burger with 1 tablespoon Blue cheese mixture during last minute of cooking. Serve on sliced onion rolls.
Cherry-stuffed Apples on the Grill
Makes 4 servings
1/2 cup red tart cherries, chopped or dried
1/3 cup sugar
1/2 teaspoon cinnamon
4 large baking apples
Instructions:
Core each apple and place on a piece of aluminum foil. Fill cavity with with chopped or dried cherries. Sprinkle on sugar and cinnamon to taste. Fold foil and seal around apple.
Place on grill or coals of a campfire and bake 30 minutes or until soft. Rotate a few times while baking.
