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Posts Tagged ‘cherries’

by Caitlin Saniga

Boozy Asian plum and cherry crisp

The fruit in my crisp ended up being a bit on the tart side. (Don’t worry, I added more sugar in this recipe to correct the problem.) My solution was to drizzle a spiral of honey on the plate before serving up the crisp. It was so pretty and definitely did the trick!

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by Caitlin Saniga

Chilled cherry soup

This sweet, cool cherry soup is great for breakfast, dessert or as a starter at dinner.

  • 2 pounds cherries, pitted
  • 1 teaspoon cornstarch mixed with 2 teaspoons water
  • salt
  • 1/4 teaspoon ground cinnamon
  • 1/8  cup sugar
  • 1 teaspoon grated lemon zest
  • 4 dollops Greek yogurt
  • 4 sprigs mint for garnish

Combine the cherries in a medium saucepan with water barely to cover, 2 cups or less. Add the cornstarch, a pinch of salt and cinnamon. Turn the heat to medium and cook, stirring occasionally, until the cherries are very soft, 10 to 15 minutes.

Add the sugar and lemon zest. Puree the mixture in a blender. Chill, then serve cold, with a dollop of yogurt and a mint sprig for each bowl.

Makes 4 servings.

Recipe adapted from: How to Cook Everything

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by Caitlin Saniga

Pink smoothie: Black cherry + strawberry + watermelon + mint

Without a doubt, you should refrigerate all of your fruit before you add it to the blender, but for an extra-frosty smoothie, store the strawberries and cherries in the freezer for 45 minutes ahead of time.


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by Caitlin Saniga

What’s your favorite part of lemon meringue pie? Mine’s the meringue. And that’s basically what pavlova is: a big pile of meringue (topped with fruit). Fun fact: This dessert is big in Australia and New Zealand and is said to have been named after famous Russian ballet dancer Anna Pavlova during one of her tours through the region.

  • 5 egg whites
  • 2/3 cup caster sugar
  • 1/2 cup powdered sugar
  • 1 cup sliced strawberries
  • 1 cup sliced, pitted cherries
  • basil or mint for garnish, if desired

This was one of my first attempts at pavlova. I didn’t beat the egg whites nearly long enough, so my mound was fairly flat. When the pavlova baked, some bubbled over the edge of the pan. Don’t make my mistake! Beat the egg whites until they’re almost hard. When you “spread” the mixture on the baking sheet, it should be kind of difficult because the egg whites are almost solid. This will ensure that the mound remains standing through the bake time. Also! Notice the magnets holding down the edges of the parchment paper. I found this trick handy! But don’t forget to remove the magnets before baking.

Preheat the oven to 300 degrees. Trace a 7- or 8-inch circle on parchment paper and line a baking sheet. Set aside.

Beat the egg whites in a standing mixer (with a whisk attachment if you have one) until foamy and thick, about 3 minutes. Pour in half of the caster sugar and beat until incorporated. Add the remaining sugar and beat until the mixture forms firm peaks, another 2 or 3 minutes on high.

Using an offset spatula, spread the meringue on the parchment, using the circle as a guide, to create a uniform mound.

This is what the pavlova looks like after a night of sitting in the oven. The top gets all crackled and crispy. It’s the best! Also, a note about caster sugar: It’s a super-fine sugar that dissolves quickly in liquids. If you can’t find any at the store, make your own by running white sugar through the food processor.

Using a fine-mesh strainer or sifter, shake powdered sugar over the meringue.

Place the baking sheet on the center rack of the oven. Bake for 30 minutes, then reduce the oven temperature to 250 degrees. Bake for another 35 minutes, until slightly golden, and turn off the oven, leaving the meringue to dry out overnight. Do not open the oven door! Use the oven light to check on things instead.

Serve the next day with the strawberries and cherries, and garnish with basil or mint. You should be able to slice the pavlova with a flat-edge knife. Store leftovers at room temperature, loosely covered with parchment paper for up to 1 week.

Makes 6 servings.

Recipe adapted from: Urban Pantry

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by Sarah Steimer

An Old Fashioned is such a velvety, old lounge drink and adding spice and warmth plays right into that.

  • 1/2 cup sugar
  • 1/2 cup water
  • 3 cardamom pods (or a sprinkle of cardamom powder)
  • 1 star anise
  • 1 cinnamon stick
  • 12 ounces sweet bourbon (or whiskey)
  • 1 orange, cut into 8 wedges
  • 8 maraschino cherries

Place the water, sugar, cardamom, star anise and cinnamon in a small sauce pan over medium heat until the sugar dissolves, being sure to mix occasionally.

Bring the mixture to a boil, cover, then remove from heat. Strain the whole spices from the simple syrup mixture.

Divide the cherries and oranges between four cups and muddle (no muddler? Just use the end of a wooden spoon or another blunt-ended object). Mix the bourbon into the simple syrup mixture and whisk. Ladle the drink into each cup.

If you want to dress the drink up even a little more, mix about 2 tablespoons of sugar with 2 teaspoons of ground cinnamon on a small plate. Wet the edges of you glasses before adding any ingredients and rim with the sugar-cinnamon mix.

Makes four Old Fashioneds.

Recipe adapted from: spoon fork bacon

**For the month of January, we’re offering a few recipes for warm alcoholic drinks to take into cold winter nights. All “Warm and Buzzy” recipes can be found here.

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by Caitlin Saniga

Relieve holiday stress by creating cookie art and splashing white chocolate on every surface of your kitchen.

Relieve holiday stress by creating cookie art and splashing white chocolate on every surface of your kitchen.

  • 1/2 cup maraschino cherries, drained and finely chopped
  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 cup cold butter
  • 12 ounces white chocolate baking squares, finely chopped
  • 1/2 teaspoon almond extract
  • red food coloring
  • 2 teaspoons shortening (not sure if you really need this)
  • white nonpareils or other sprinkles

Preheat oven to 325 degrees. Spread the cherries on paper towels to drain well.

In a large bowl, combine the flour and sugar. Using a pastry blender, cut in the butter until the mixture resembles fine crumbs. Stir in the drained cherries and 2/3 cup of the chopped chocolate. Stir in the almond extract and, if desired, food coloring. (I used a few good squirts.) Knead mixture until it forms a smooth ball.

Shape the dough into 1-inch balls. Place the balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten the balls to 2-inch rounds.

Bake for 10 to 12 minutes or until centers are set. Cool for 1 minute on the cookie sheet. Transfer cookies to a wire rack and let cool.

In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted.

One the cookies have cooled, spread them on wax paper. Dip a spoon in the chocolate and drizzle it in a back-and-forth motion over the cookies. Sprinkle the nonpareils over the wet chocolate. Place cookies on waxed paper until chocolate is set.

Makes about 36.

Recipe adapted from: With a Grateful Prayer and a Thoughtful Heart

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by Sarah Steimer

My dad makes chocolate-covered pretzels every year and made these mice once. This year I just beat him to it.

Note: The amount of each ingredient you need depends solely on how much you want to make. I don’t even have a final count myself because I plan to make even more pretzels because they make great gifts.

  • melting chocolates (You need this waxier consistency so the chocolate sticks to the food better. Can be found at candy/baking supply stores.)
  • maraschino cherries, with stems

    Ready for their close-up.

  • Hershey’s kisses
  • almond slices (small bags can be found in the baking section of your grocery store)
  • pink icing (optional)
  • pretzels

Melt chocolate over a double-boiler, which is basically just a metal bowl sitting over a saucepan of simmering water. Rinse and pat dry the cherries. Dip each cherry in, covering only the fruit and not the stem. Immediately place the cherry on a cookie sheet and add the kiss for the face. Place two almond slices between the kiss and the cherry for the mouse’s ears.

“Double boiler” with melted chocolate discs.

Once you have a full tray, place it in the freezer for a few minutes. This just helps the chocolate to set. After you remove them from the freezer, add a little pink icing nose using a small piping tip. If you don’t have a tip, fill a baggie with icing and cut the tiniest piece off one of the corners and pipe away.

The pretzels are much easier. Mix a handful into the chocolate until well-covered. Fish the pretzels out and place on a cookie sheet. Allow them to set in the freezer.

It’s best to store both pretzels and mice in the refrigerator, should your house get too warm and the chocolate start to melt. If you’re giving these away as gifts, be sure to tell the recipient this as well!

Recipe: Sarah Steimer (is this considered a recipe?)

Photos: Sarah Steimer

*Holiday Dozen is a collection of 12 cookie recipes that we’ll post every Sundays, Wednesdays and Fridays until Christmas. Click here for more from our dozen.

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