Cherries in the winter are sure to brighten anyone’s day! Buehler’s is happy to offer Cherries from Chile during December and January! A good source of vitamin C and potassium, cherries offer a small amount of vitamin A, iron, and calcium. One cup, about five ounces, of raw sweet cherries contains about 90 calories. Here are some cherry recipes, compliments of Cherries from Chile, for you to try! You’ll find Cherry Chocolate Chip Muffins, Bourbon Cherries, Savory Cherry Jam, Cherry Fool and a great idea for a cheese and cracker tray with fresh cherries!
CHERRY CHOCOLATE CHIP MUFFINS
- 2 2/3 cups flour
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, cubed and softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 3/4 cups plain fat-free or plain Greek yogurt
- 1 1/4 cups fresh Chilean Cherries, pitted and chopped
- 1 1/4 cups chocolate chips (about 6 ounces by weight)
- Baking spray or paper liners
- Preheat oven to 375°F.
- Line muffin tin with paper liners or spray with nonstick baking spray. In a large bowl, mix flour, cocoa powder, baking powder, baking soada and salt; set aside.
- Cream butter and sugars in a bowl using an electric mixer with paddle attachment, on medium speed until fluffy; about 3 minutes.
- Add eggs one at a time and vanilla Mix until well combined.
- Reduce speed to low; alternate flour mixture and yogurt until incorporated.
- Remove bowl from mixer, gently fold in cherries and chocolate by hand. Divide batter among muffin tins using a cookie scoop. Batter is very thick.
- Bake 15-20 minutes-rotating half way through. Test muffin by inserting skewer in the center. Skewer should come out clean.
- Let cool for 5 minutes before removing from pan.
SAVORY CHERRY JAM
- 4 cups fresh Chilean cherries, pitted and halved
- 1/2 cup orange juice
- 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- Preheat oven to 450 degrees F.
- Combine cherries, orange juice, thyme, paprika and salt in a 9×13-inch baking pan.
- Roast, stirring 3 or 4 times, until the cherries are starting to break down and the liquid has thickened, 35 to 45 minutes.
- Cool and store tightly covered in the refrigerator up to one week.
- Serve as a condiment on a cheese tray, with grilled pork or roasted chicken or inside a toasted cheese sandwich with provolone or cheddar cheese.
FRESH CHERRY FOOL
- 4 cups fresh Chilean cherries, divided
- ½ teaspoon finely grated fresh lemon zest
- 1-2 teaspoons sugar, depending on the natural sweetness of the cherries
- zest of one small lemon
- 2 cups chilled heavy cream (Greek yogurt is a nice alternative as well)
- 2 teaspoon vanilla extract
- 1 teaspoon light agave nectar or confectioner’s sugar
- 4 sprigs of fresh mint
- Remove pits from 1 cup of the cherries place them in a small food processor, with lemon zest and sugar. Blitz, then set sauce aside while you prep the rest of the dish.
- Save 4 of your prettiest whole cherries and set aside for garnish later. Remove pits from remaining cherries and slice into halves.
- Whip the cream, then add agave/sugar and vanilla. Taste and adjust flavor to your liking. (Keep in mind that if you’re working very sweet, ripe cherries you may not want to add any sweetener to the whipped cream.)
- Gently scoop and layer your whipped cream, cherry sauce and fresh cherries. Top each fool with a sprig of mint and a beautiful whole cherry. Serve right away or you can make the fools in advance, cover them with plastic wrap and refrigerate until dessert time.
HOLIDAY BOURBON CHERRIES
- 4 cups fresh Chilean cherries, left whole with stems intact
- one cinnamon stick per jar
- 1 1/2 -2 cups Bourbon
- ½ cup genuine maple syrup
- Zest of one orange, peeled into long, curling strips
- Tightly pack your little gift jars with cherries and a cinnamon stick. Set aside.
- In a medium saucepan, combine bourbon, maple syrup and zest of one orange. Bring to a simmer and stir to integrate the ingredients.
- Pour hot bourbon mixture into each jar fully submerging the cherries. (If you find yourself in need of a little extra liquid, heat a little extra bourbon to top it off.)
- Cover each jar and keep it on the counter for 24 hours at room temp allowing the cherries to cure.
- Transfer jars to the refrigerator until use. The flavors will only deepen over time.
- Keep refrigerated and use within 1 month.
CHERRIES AND CHEESE AND CRACKERS
Sweeten your cheese and cracker tray with the addition of fresh cherries. It’s a real crowd pleaser!