Recipes Included On This Page Carrot And Raisin Salad Cerises Jubilé Cherries in Eau-de-vie (Cerises a l'eau-de-vie) Cherry Buckle Cherry Moos Cherry Slushies Cherry Soup Cherry-Almond Macaroons Cherry-Peach Jam Cider Glazed Roasted Root Vegetable Stew - Veggie Company's Coming Pork Roast Confiture de Griottes (Sour Cherries Jam) Coriander-Cured Rack of Venison with Dried Cherry Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Carrot And Raisin Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups grated or shredded, pared carrots 1 cup raisins 2 celery ribs -- finely diced 1/2 cup mayonnaise -- or salad dressing 1 teaspoon lemon juice 2 tablespoons Creme Brulee Coffee-Mate Creamer or light cream Lettuce 1/2 cup toasted sliced almonds Cook raisins for several minutes in hot water; drain well. Combine carrots, celery and raisins. Blend mayonnaise or salad dressing, lemon juice, and cream; mix with carrots and raisins. Spoon into lettuce cups or over shredded lettuce. Sprinkle with almonds. Makes 8 servings. Contributed to the FareShare Gazette by Art; 27 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 12g Fat (63.0% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 89mg Sodium. Exchanges: 0 Vegetable; 1 Fruit; 1 Fat. * Exported from MasterCook * Cerises Jubilé Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 kilogram fresh cherries -- (2 1/4 pounds) 300 grams caster sugar -- (10 1/2 ounces) 400 grams red currant jelly -- (14 ounces) 6 tablespoons Kirsch Remove pits from cherries. Place cherries in a heavy pan with sugar. Cover and cook over medium heat for 8 minutes. Add red currant jelly to the pan. Mix and stir well. Cook for another 2 minutes, then set aside. Pour cherries and their juices in a large pan. Add Kirsch and let simmer without bringing mixture to a boil. When very hot, pour mixture on cherries. Flambé and serve. Source : http://www.magic-recettes.com/cuisine/fruits-compotes-et- confitures-cerises-jubile/802/10103.asp Emilie Bertrand, 500 desserts de A à Z, Ed. Solar, 2000 Recipe : Easy For 6 Prep. time: 15 minutes. Cooking: 10 minutes. Contributed to the FareShare Gazette by Claudia; 30 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . * Exported from MasterCook * Cherries in Eau-de-vie (Cerises a l'eau-de-vie) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 kilograms sour cherries -- (4.4 pounds) 500 grams fine granulated sugar -- (just over 1 pound) 5 cloves 1 pinch cinnamon Zest of one lemon 1 1/4 liters eau-de-vie [40 fluid ounces of brandy] Containers : Airtight jars Prep. time: 10 minutes. Cooking: 15 minutes Select firm cherries (Bing cherries will be the best). Wash them and dry them. Trim stem to 1 cm (1/3-inch). Boil a jar for 10 minutes. Let it cool, upside down, not touching the rim. Fill jar with cherries up to 2/3 inches from the rim. In a small saucepan, add 1/2 cup water to sugar. Add cloves, cinnamon and lemon zest. Bring to a boil until sugar is dissolved. Simmer for 2 to 3 minutes, then cool before adding a good litre of white eau-de-vie. Pour over fruit and mix. Cherries should be entirely covered with syrup. Close jar tightly. Let it rest in a dark cool place for at least one month before using. (http://pros.orange.fr/yves.huot-marchand/ABC/cahier/fruit/fruit004.htm) Translated and forwarded by Claudia Contributed to the FareShare Gazette by Claudia; 23 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Buckle Recipe By :Adapted from Anna Olson's Blueberry Buckle Serving Size : Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake 1/2 cup unsalted butter -- at room temperature 1/2 cup sugar 1 egg 1 teaspoon vanilla 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 cups cherries -- pitted Streusel Topping 1/3 cup sugar 1/3 cup flour 1/2 teaspoon cinnamon 3 tablespoons unsalted butter A springform pan for this recipe is great if you wish to present the finished cake at the table. However, if you are just going to portion and serve in the kitchen, baking this in a regular cake pan works just fine. Cake 1. Preheat oven to 350F. 2. Cream together butter and sugar until pale yellow and creamy. Add egg and vanilla and beat in. 3. Sift together flour, baking powder and salt. Add alternately with milk until incorporated. Scrape batter into cake pan and spread evenly. Sprinkle cherries on top of batter. Streusel Topping 1. In small bowl blend sugar, flour and cinnamon. Cut in butter with your fingers until crumbly and no large bits of butter are visible. Sprinkle on top of cherries. 2. Bake for 45-50 minutes. Allow to cool before serving. Adapted from Anna Olson's Blueberry Buckle (on FoodTV.ca in June 06). Adapted and forwarded by Claudia. Contributed to the FareShare Gazette by Claudia; 31 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Moos Recipe By : Mennonite Community Cookbook, by Mary Emma Showalter Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart sour cherries -- seeded 2 quarts water 2/3 cup sugar 5 tablespoons flour 1 cup sweet cream Add water to cherries and cook until soft. Add half of sugar to cherries. Combine remaining sugar with flour and add cream to make a smooth paste. Add paste to cherries and cook until thickened, stirring constantly. Serve warm or cold, as desired. Makes 6 to 8 servings. From the Mennonite Community Cookbook, by Mary Emma Showalter by Mrs. H.B. Fast, Mountain Lake, 'inn. Contributed to the FareShare Gazette by Claudia; 29 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 265 Calories; 10g Fat (33.2% calories from fat); 3g Protein; 43g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 36mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fruit; 2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Cherry Slushies Recipe By : Down Home Cookin' Without the Down Home Fat by Dawn Hall Serving Size : 5 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Bing Cherries -- pits removed 4 cups ice 1/2 teaspoon cherry-flavored sugar-free Kool-Aid 2 1/2 cups cold water 1/2 cup sugar -- or 7-8 packets Equal Put everything in blender on "mix" or "ice crush" setting. Leave on for 30 to 45 seconds. Pour into glasses. Source : "Down Home Cookin' Without the Down Home Fat by Dawn Hall" Copyright : "(c) 1996 by Dawn Hall ISBN 1-57757-018-9. Trade Life Books" Contributed to the FareShare Gazette by Mary; 6 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 77 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 20g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 1 1/2 Other Carbohydrates. * Exported from MasterCook * Cherry Soup Recipe By : Larousse Treasury of Country Cooking Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds sour cherries 3 tablespoons butter 4 teaspoons flour 5 cups boiling water 2 tablespoons sugar 1/3 cup Kirsch 1 teaspoon lemon peel 1 cup cold water 6 slices French bread -- sautéed in butter Wash the cherries and remove pits. Reserve the pits. Melt the butter in a large saucepan. Stir in the flour and continue stirring for one minute. Do not let the flour brown. Stirring constantly, slowly pour in the boiling water. Add the cherries, sugar, Kirsch and lemon peel. Bring to a boil, then lower heat, cover and simmer for 20 minutes. Discard lemon peel. Combine the reserved cherry pits and the cup of cold water in a small saucepan. Cook over moderate heat for 15 minutes. Line a heated soup tureen with the sautéed bread. Strain the cherry-pit liquid into the tureen, then pour in the cherry soup. Serve immediately. Serves 4. (From France - Larousse Treasury of Country Cooking - Crown Publishers, New York -- ISBN 0-517-52101-6) Prep. time: 20 minutes. Cooking Time: 25 minutes --- Toxicology note: Cherries are a Prunus. The pits, twigs and leaves contain amygdalin and prunasin which break down in water to form hydrocyanic acid (cyanide) which is an exceedingly poisonous compound. One of my reference sources states that the poison is destroyed with cooking but personally, I would skip using the pits in this recipe, the little extra 'bitter almond' flavour you might get just doesn't seem worth it to me even though the quantities may be small. Hallie. Contributed to the FareShare Gazette by Claudia; 28 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2036 Calories; 29g Fat (13.0% calories from fat); 62g Protein; 377g Carbohydrate; 22g Dietary Fiber; 23mg Cholesterol; 4254mg Sodium. Exchanges: 23 1/2 Grain(Starch); 1 Fruit; 6 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Cherry-Almond Macaroons Recipe By :Cooking with Paula Deen, Nov/Dec, 2005 Serving Size : 24 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup sugar 1/4 cup all-purpose flour 4 egg whites -- room temperature 1/2 teaspoon vanilla extract 1/2 cup sliced almonds 3/4 cup dried cherries -- chopped 4 cups sweetened flaked coconut Macaroons are great to take to a party because they look so impressive but are painless to prepare. Preheat oven to 325F. Grease cookie sheets or line with parchment paper. Stir together sugar and flour. In a separate bowl, beat egg whites at high speed with an electric mixer until foamy. Add sugar mixture, 1 tablespoon at a time, beating until stiff peaks form. Fold in vanilla, almonds, cherries and coconut. Drop mixture by rounded tablespoons onto prepared cookie sheets. Bake for 15 minutes or until edges begin to brown. Remove to wire racks and allow to cool. Makes 2 dozen. Source : "Cooking with Paula Deen, Nov/Dec, 2005, Premier Issue"; page 41 Copyright : "(c)2005 Hoffman Media, LLD; ISSN 1558-1853" Contributed to the FareShare Gazette by Mary; 8 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 2g Fat (23.2% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Cherry-Peach Jam Recipe By : Hometown Cooking June, 2000 Serving Size : Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups peaches -- pitted & peeled [about 1 1/2 pound] -- finely chopped 2 1/2 cups tart red cherries -- pitted/finely chop [about 1/4 pound] 1 teaspoon lemon peel -- finely shredded 1 tablespoon lemon juice 1 package regular powdered fruit pectin -- (1.75 ounces) 4 cups sugar In a heavy 8- to 10-quart kettle, combine chopped peaches, cherries, lemon peel and lemon juice. Stir in powdered pectin. Bring fruit mixture to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly with a wooden spoon. Remove from heat. Quickly skim off foam with a metal spoon. Immediately ladle jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process jars in boiling water canner for 5 minutes (start timing when water begins to boil.) Remove jars and cool on racks. Yield : about 5 half-pints Test Kitchen Tip: You can finely chop the peaches and cherries in a food processor. Use several on/off turns until fruit is finely chopped. Be careful not to overprocess the fruit, which will turn it into fruit puree. NOTES : Lori created this combination when she began experimenting with fruits and jams. It remains one of her favorites. Lori Hull, Sacramento, CA Contributed to the FareShare Gazette by Mary; 7 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cider Glazed Roasted Root Vegetable Stew - Veggie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Yukon Gold potatoes -- peeled and diced into 1/2-inch cubes 1 cup parsnips -- peeled and sliced 1/2 inch thick 1 cup carrots -- peeled and sliced 1/2 inch thick 1 large leek -- cleaned thoroughly and sliced thinly into half-moons 1 cup sweet potatoes -- peeled and diced into 1/2-inch cubes 1 cup rutabagas -- peeled and diced into 1/2-inch cubes 1 head garlic 1 cup apple cider 3 tablespoon vegetable oil 2 tablespoons butter -- unsalted 4 cups vegetable stock or chicken stock or water 2 bay leaves 1 tablespoon fresh chopped thyme 1 tablespoon fresh chopped sage Salt and Pepper -- to taste Preheat oven to 400 degrees F. Cut off the top third of the head of garlic. Sprinkle a little oil on top of the exposed cut and loosely wrap the garlic in foil. Place garlic in oven to roast. In a large bowl, toss the potatoes, sweet potatoes, parsnips, carrots, and rutabagas with 3 tablespoons of oil. Spread the vegetables evenly onto a cookie sheet and place in oven. Roast for approximately 15 minutes. In a large, heavy pot, melt the butter. Add the leeks and saute for about 3 minutes. Add the roasted root vegetables and apple cider. Continue to cook until cider has reduced by half. Add the stock or water, thyme, bay leaves, and sage. Bring to a boil, reduce to a simmer, and cook for another 10 minutes. Remove garlic from oven. Garlic should be soft and aromatic. Squeeze the garlic from the bulbs into a small bowl. Mash the garlic well with a fork. Stir the roasted garlic into the stew. Season stew with salt and pepper. Serve hot. Prep Time: 15 minutes. Cook Time: 40 minutes. Source : "Brett Moore,Your Guide to Gourmet Food @about.com" S(Formatted by Chupa Babi in MC): "03.08.06" NOTES : This is a hearty stew full of flavor. Roasting the vegetables creates an extra depth of flavor. Low-fat and nutritious are added bonuses to this very delicious meal. Contributed to the FareShare Gazette by Chupa; 2 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 234 Calories; 10g Fat (38.2% calories from fat); 5g Protein; 32g Carbohydrate; 4g Dietary Fiber; 9mg Cholesterol; 860mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 Fat. * Exported from MasterCook * Company's Coming Pork Roast Recipe By : Mary Dee's Traditional Kitchens Presents Holiday Cooking Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds boneless pork roast -- (2-3) **Glaze** 1/2 cup honey mustard 3 tablespoons prepared horseradish 2 tablespoons brown sugar **Garnish** 32 ounces peach halves -- drained 2 tablespoons brown sugar 1 teaspoon cinnamon 2 tablespoons butter 1 Whole cherries Heat oven to 350F. Place roast in a shallow roasting pan and roast for 45 minutes. In a small bowl mix together glaze ingredients. Place peach halves in a shallow baking dish with the cut-side facing upward. Sprinkle peaches with the combined 2 tablespoons brown sugar and cinnamon; dot with butter. Spread glaze over the surface of the roast and continue to roast for 20 to 30 more minutes, until internal temperature reads 155F on a meat thermometer. Place peaches in oven for 15 minutes to heat throughout. Remove roast from oven and let rest for 10 minutes. Carve roast and serve slices surrounded by peaches and cherries, if desired. Source : "Mary Dee's Traditional Kitchens Presents Holiday Cooking, Dec. 2002"; page 46 Copyright : "(c)2002 by Roxbury Media, LLC (printed in Canada); ISSN 1523-4045" Contributed to the FareShare Gazette by Mary; 11 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 4g Fat (29.5% calories from fat); 2g Protein; 21g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 253mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Confiture de Griottes (Sour Cherries Jam) Recipe By : The Best Book of Greek Cookery - Chrissa Paradissis Serving Size : Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 kilogram sour cherries -- stoned (2 1/4 lbs) 1 kilogram granulated sugar -- (2 1/4 lbs) 1/2 liter water -- (16 fl. oz ) 1 lemon -- juice of Vissino Gliko For 1,500 grams (1 1/2 pounds) jam. Cherry stoning has to be done carefully in order to leave the cherries intact. Place the stones in the water as they are taken out; at the end remove them from the water and discard them. Do not discard the water. Place the cherries and sugar in alternating layers in a wide saucepan. Add the water strained from the stones, bring to the boil and simmer for 20 minutes. Withdraw from the heat and let it stand for 24 hours. Bring back to the boil, skim, add the lemon juice and boil rapidly, without stirring, until it reaches setting point (112 degrees C or 260 degrees F.) Store in sterilized jars and seal tightly. Vissino Gliko is delicious served with thick plain yogurt or with vanilla ice cream. Vissinada, a cherry drink, which is diluted with water, is also made from the excess juices of the preserve. Chrissa Paradissis « The Best Book of Greek Cookery » (Time-Life) Contributed to the FareShare Gazette by Claudia; 27 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coriander-Cured Rack of Venison with Dried Cherry Sauce Recipe By : Foods of the Southwest Indian Nations by Lois Ellen Frank Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-07 Jul 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 rack venison -- (about 2 pounds) 1 tablespoon olive oil **Coriander Rub** 2 teaspoons whole coriander seed 1 teaspoon whole cumin seed 1 teaspoon whole fennel seed 1 teaspoon whole black peppercorns 1 teaspoon dried thyme 1 teaspoon New Mexico chiles -- or Anaheim red chile powder 1 teaspoon salt **Dried Cherry Sauce** 3/4 cup dried black cherries 3 cups black cherry juice 2 cups veal stock -- (page 200) Unless you have a hunter in your family, rack of venison may not be one of the dishes you would normally prepare. Sam Etheridge, former executive chef at Bien Shur restaurant at the Sandia Pueblo casino in Albuquerque, who is excellent with cooking game meats, shared this contemporary recipe for venison chops with me. It can be made with either wild or farm-raised venison. Farm-raised venison is now more readily available (see Source Guide, page 201) and makes a delicious winter meal. The venison is cured overnight, then baked in the oven and served with a dried cherry sauce, resulting in meat that is tender and delicious without a strong gamey flavor. Trim any fat from the venison rack chops and remove any meat from the rib bones. Set aside. Preheat the oven to 350F. To make the coriander rub, combine all the ingredients together. Place the mixture in a small baking pan and toast the spices in the oven for 5 minutes. Remove from the oven and let cool. Grind together in a spice grinder. Remove from the grinder and rub the spice mixture onto both sides of the rack of venison to cover all of the meat. Place the venison rack in a baking pan, cover, and let sit overnight in the refrigerator. To make the sauce, combine the black cherries with the black cherry juice in a saucepan. Cook over medium heat for 15 minutes, stirring occasionally, until it reduces into a syrup. Add the veal stock, bring to a boil, then decrease the heat and simmer for 20 minutes. Cover and refrigerate. The next day, remove the venison rack from the refrigerator. Preheat the oven to 400°. In a skillet over high heat, heat the olive oil until hot but not smoking. Sear the venison rack for 3 minutes on both sides, then remove from the heat. Place the venison rack in a roasting pan and bake for 15 minutes for medium-rare, longer for more well-done meat. Remove from the oven and let rest for 5 minutes. Slice the chops from the rack and serve hot with some of the reheated cherry sauce spooned on top. Serve immediately. Source : "Foods of the Southwest Indian Nations by Lois Ellen Frank"; page 191 Copyright : "(c)2002 by Lois Ellen Frank; ISBN 1-58008-398-6" Contributed to the FareShare Gazette by Mary; 9 July 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 71 Calories; 3g Fat (42.1% calories from fat); 9g Protein; 1g Carbohydrate; trace Dietary Fiber; 32mg Cholesterol; 761mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Fat.

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