Savor and share: Cherries



Nothing has quite the same degree of rich sweetness as a fresh ripe cherry. Send us your favorite recipes using the fruit of the cherry tree for the Recipe Box of June 6.

You can post recipes using the Comment link below or mail them to Recipe Box, Times Union, Box 15000, Albany, NY 12211. You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.) Remember farmers market fresh recipes for May 30. And it’s not too early to think about Father’s Day favorites for June 13.

Joe Stalvey

One Response

  1. Eileen Fischer says:

    From Nancy Schulze of Danbury:
    Cherries Jubilee
    Serves 6
    1 (10-ounce) jar currant jelly
    1 (No. 2) can pitted Bing or tart cherries, drained
    1/4 cup brandy
    1/2 to 3/4 cup kirsch wasser, warmed slightly
    Vanilla ice cream
    Melt jelly in top of a chafing dish, stirring gently. Add cherries; mix and heat slowly. Add brandy and continue to heat. At serving time, heat to gentle simmer; add kirsch wasser and flame. Serve over vanilla ice cream.

    From Ellie Potter of Danbury, this week’s cookbook winner:

    Chocolate Drizzled Cherry Bars
    Makes 36 bars
    Crumb Mixture
    2 cups flour
    2 cups, quick cooking oats
    ½ cup sugar
    1 ¼ cups unsalted butter (softened)
    1 (21-ounce) can cherry filling, 1 teaspoon almond extract
    ½ cup semi-sweet chocolate chips, 1 teaspoon shortening
    Heat oven to 350. Combine all crumb mixture ingredients in a large bowl, beat at low. Speed until mixture resembles coarse crumbles. Reserve 1 ½ cups crumb mixture. Press remaining crumb mixture onto bottom of ungreased 13X9 inch baking pan. Bake for 15 to 20 minutes or until it edges are very lightly browned. Meanwhile, combine all filling ingredients in the same bowl. Spread filling over hot, partially, baked crust. Sprinkle with reserved crumb mixture. Continue baking for 27 to 32 minutes or until lightly browned. Melt chocolate chips and shortening in saucepan over low heat, stirring constantly until smooth (2 to 3 minutes). Drizzle over bars let cool completely.

    From Mary Ann Arilo of Trumbull:

    Spinach Salad with Bacon Cherry Dressing
    Serves 6
    ½ pound bacon, diced
    ½ cup finely chopped red onion
    1 teaspoon minced garlic
    Pinch of salt
    1 ½ tablespoon Creole mustard
    ¼ cup red wine vinegar
    2 tablespoons sugar
    ½ cup dried cherries
    ¼ cup vegetable oil
    1 large orange segmented
    4 ounces goat cheese, crumbled
    8 cups fresh baby spinach washed and spun dry
    In large skillet, cook bacon till crisp. Drain on paper towel. Pour all but ¼ cup of grease. To this leave fat in pan.
    Add onions and cook over medium high heat for 3 minutes and add garlic salt and pepper. Add mustard vinegar and cook, stirring to deglaze pan. Add sugar and stir to dissolve. Add cherries and cook till slightly plumped for about one minute. Remove pan from heat and whisk in oil. Add bacon and adjust seasonings to taste. In large bowl, toss spinach with dressing. Divide salad among 4 salad plates. Arrange the orange segments on top and sprinkle with crumbled goat cheese.