HELP! Cherry recipes needed

[mariakj]

I just bought an obscene amount of beautiful bing cherries yesterday and need recipes to use them up. I washed, pitted, froze and foodsaved half of them, but now I don't know what to do with the rest of them. Any suggestions are greatly appreciated.

[Pat]

CL July 2000 had several cherry recipes and I have tried most of them. All of them are good, but our favorites are the Black Forest Cherry Cheesecake, the Grilled Honey Chicken with Cherry Sauce, and the Cherry Almond Coffeecake. If you need any of the recipes, I will be glad to post them.

[Wendy w]

Try this thread:
http://www.cookinglight.com/vbb/showthread.php?s=&threadid=8469&highlight=cherry

[funnybone]

I have not tried this recipe, I have had it on my "List to try"
(from CL)

Cherry-Nectarine Upside-down Cake


You'll flip when this fancy-faced dessert flips from it's pan and serves warm at your table.


Ingredients
1 tablespoon stick margarine or butter, melted
1/4 cup packed brown sugar
1 cup pitted sweet cherries
2 cups thinly sliced nectarines
1 teaspoon lemon juice
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons sliced almonds, toasted and ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2/3 cup granulated sugar
1/4 cup stick margarine or butter, softened
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
2/3 cup low-fat buttermilk


Directions
Estimated Total Time: 1 hour, 25 minutes

Preheat oven to 350º.

Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle brown sugar over margarine. Place 1 cherry in center of pan; arrange remaining cherries around edge of pan. Combine nectarines and lemon juice; toss well. Arrange nectarine slices spokelike, working from center cherry to edge of cherries.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, almonds, baking powder, baking soda, and salt in a bowl. Beat 2/3 cup granulated sugar and 1/4 cup margarine at medium speed of a mixer until well-blended. Add extracts and egg; beat well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition. Slowly pour batter over fruit.

Bake at 350º for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Invert onto a cake plate; cut into wedges. Serve warm.



Nutrition Facts (per Serving):

281 calories

46.7 g carbohydrates

28 mg cholesteral

9.1 g fat

230 mg sodium

4.2 g protein

82 g calcium

1.3 g iron

1.8 g fiber

[Pat]

We also tried the Cherry Nectarine Cake Upside Down Cake. It was delicious the first day, but eat it quickly as its shelf life is limited. It does not keep well. After day two, it looks soggy.

[Julia1Pin]

Cherry Clafouti
1 tablespoon unsalted butter ( used cooking spray )
1 1/2 pounds cherries, pitted
3 tablespoons all-purpose flour
1 pinch of salt
1/4 cup granulated sugar
4 large eggs (used egg beaters for this)
2 large egg yolks 1 whole egg
1 cup milk (non-fat)
1 cup heavy cream (can use non-fat evaporated milk)
1 vanilla bean, split and scraped
3 tablespoons kirsch (used Brandy)
Confectioners' sugar, for dusting (omitted)

1. Heat oven to 375°. Butter a 10-inch porcelain tart dish, and fill with cherries. Set aside.

2. Sift the flour and salt together in a large bowl. Add the sugar. Gradually whisk in the whole eggs, egg yolks, milk, and cream. Add vanilla-bean scrapings and kirsch; whisk to combine.

3. Using a sieve, strain the batter over the cherries. Bake until puffed and browned, about 45 minutes. Let cool until warm; it will sink slightly. Dust with confectioners' sugar, and serve.
BTW, here's the link: http://www.marthastewart.com/channels/cooking/recipesearch/RecipeCard.asp?item_id=307&PageCount=1&CurrentPage=1

[Terrytx]

This is very good...


* Exported from MasterCook *

Apricot and Cherry Salad with Lime-Poppy Seed Vinaigrette

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vinaigrette:
1/3 cup sugar
3 tablespoons water
3 tablespoons fresh lime juice
1 teaspoon salt
1 teaspoon dry mustard
2 tablespoons vegetable oil
1 tablespoon poppy seeds
Salad:
6 cups trimmed watercress
4 cups sliced apricots (about 12 medium)
3 cups halved pitted cherries

To prepare vinaigrett, place first 5 ingredients in a blender, and process until blended. Add oil and poppy seeds, and process until blended.

Tp prepare salad, place 1 cup watercress on each of 6 plates. Top each serving with 2/3 cup apricot slices and 1/2 cup cherries. Drizzle 2 tablespoons vinaigrette over each salad.

Yield: 6 servings. 184 cal, 6.2g fat, 3g pro, 32.4g carb, 0mg chol, 406mg sod.

Source:
"Cooking Light-7/01"