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Recipes
Cherry & Rhubarb Crisp
Reconstituting Dried Cherries
Dried Cherry & Cranberry Relish
Mom's Cherry Pie Recipe
Mom's Pie Crust Recipe
Tangy Cherry Tea Sorbet Recipe
Lemon Cheesecake with Dried Cherry Sauce
Pork Chops with Cherry Sauce
Spinach Salad with Dried Cherries
Valentine's Cherry Cinnamon Bark
Scrumptious Oatmeal & Dried Cherry Cookies
Italian Stuffed Chicken Breasts w/ Dried Cherries
Baked Brie with Cherry Filling
Marvelous Meatballs in Spicy Cherry Sauce
Dried Cherry Granola

Cherry & Rhubarb Crisp

Ingredients
Filling:
3/4 cup of white sugar
2 tablespoons of cornstarch
3/4 cup of cold water
3 cups of reconstituted dried cherries dried cherries
1/2 teaspoon of almond extract
4 cups of fresh rhubarb
Crust:
1 cup of flour
1 cup of rolled oats
1 cup of packed brown sugar
1/4 teaspoon of salt
1/2 cup margarine or butter
1/4 cup finely chopped hazelnuts, pecans or walnuts

Directions
1. In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the reconstituted dried cherries and almond extract. Set aside to cool.
2. Preheat the oven to 350 degrees F (175 degrees C).† In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly.
3. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb.
4. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
5. Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.



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Reconstituting Dried Cherries

We like using the Quick Method because it is simple, easy and you maintain the natural flavor of the cherries!
 
Quick Method (using water and cherries):
For every 2 cups of dried cherries (any variety) use 1 cup of water. Combine water and cherries into a saucepan. Bring your water to a boil, then turn the heat to a simmer. Let cherries simmer (stirring constantly) for 10 to 15 minutes (or until plump). There shouldnít be much excess water so you can keep the last of it with your cherries to maintain flavor. Using the 2:1 ratio helps the cherries maintain their natural flavor without getting too watery. While using the quick method, sugar can be added to enhance flavor or texture. Donít forget that when you store the reconstituted cherries, place them in an airtight container and refrigerate them, so they donít mold!

Other Methods:
You can also reconstitute your dried fruit many different ways. You can allow them to simply soak in warm or cold water. Juices or liquors can also be used to add flavor.


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Dried Cherry & Cranberry Relish

1 lb. Fresh Cranberries
2 Cups Sugar
Cup Fresh Orange Juice
Cup Cranberry Juice
Finely Grated Zest of 1 Orange
1 5oz. Bag of Cherry Country Dried Bing Cherries

Combine ingredients, except dried cherries in a pan over medium heat. Boil slowly until berries pop open, about 10 minutes. Skim the foam off the surface, stir in the dried cherries and let cool to room temperature. Cover and refrigerate. Lasts up to 1 month.


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Mom's Cherry Pie Recipe

This recipe is sooooo good and soooo easy -- especially if you use quick-cooking tapioca.

Ingredients:
4 cups fresh Tart cherries, pitted
4 Tablespoons quick-cooking Tapioca or regular Tapioca*
(or substitute 3 tbsp. Corn starch & 3/4 cups cherry juice)**
1 cup sugar
1/8 teaspoon salt
3/4 cup cherry juice
1/8 teaspoon almond extract
1/2 teaspoon vanilla extract
1-1/2 Tablespoons Butter
1/4 tsp. Red food coloring***
Crust for bottom and top layers

Directions:
1. Preheat oven to 400 degrees. Place bottom crust in a buttered pie pan and set aside.

2. (a) (Using tapioca*) In large mixing bowl, combine tapioca, salt, sugar, cherries, vanilla and almond extracts. Let the mixture stand for 15 minutes. Turn out mixture into bottom crust and dot with butter.

(b) (Using cornstarch**) In a mixing bowl, combine sugar, salt and corn starch, then add 1/4 cup cherry juice to make the mixture into a paste. In a saucepan, mix 3/4 cup sugar and 1/2 cup cherry juice and bring them to a boil. While boiling, slowly add cornstarch and sugar mixture, stirring constantly, until it gets thick and clear. Fold in the cherries and add the almond and vanilla extracts, food coloring*** and butter.

3. Cover with top crust, flute edges and cut vents in top. Wrap foil around crust edges to prevent burning the fluted pie crust edges. Place pie on a foil lined cookie sheet to catch the inevitable drips.

4. Bake for 50 minutes in the preheated oven, until golden brown. Remove the foil for the last 10-15 minutes of baking.

*Tapioca is great natural way to get your pies to gel and alternative to cornstarch. Be sure to check which kind of tapioca you are using. Some tapioca is quick-cooking and doesn't need to be soaked overnight. If your tapioca needs to be soaked, timing is essential and we recommend using some of the excess cherry juice separated from your cherries instead of water.
**We have the best results with our pies gelling when we use Tapioca but cornstarch is more commonly found in most pantries, so we give you both options.
***Completely Optional - This is only used if you want to make your pie the traditional red that you see in many commercial photographs. We don't use it, so any of our pictures are the natural color of the cherries.


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Mom's Pie Crust Recipe

Ingredients:
2 cups all-purpose flour, plus extra for rolling
2/3 cup (12 T) unsalted butter, very-cold cut into ½ inch cubes*
1 teaspoon salt
6 to 8 Tablespoons ice water

Prep time is 1 hour, 15 minutes.
This recipe makes two 9 inch pie crusts for the top and bottom of a sweet or savory pie.

Directions:
1. Combine flour and salt in a food processor; pulse to mix. Add butter and pulse 6-8 times, until mixture resembles coarse meal, with pea size pieces of butter. (If you donít have a food processor this step can be completed by using a pastry cutter.) Add ice water 1 T at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, itís ready. If the dough doesnít hold together, add a little more water and pulse again. Too much water will make the crust tough.
2. Remove dough from food processor and place in a mound on a clean surface. Gently shape the dough mixture into two balls. Work the dough just enough to form the balls, being careful not to over knead. Sprinkle a little flour around the balls and wrap each ball separately and refrigerate at least 1 hour.
3. Remove one ball from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. It is also a good idea to lightly flour the rolling pin periodically as you roll out the ball. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie plate.
4. Add filling to the pie.
5. Roll out second ball of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough round firmly together. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger pr press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
6. Optional baking tricks: (a)* The primary secret to a flaky pie crust is to work with very cold butter. Cut the butter into cubes and freeze, at least 15 minutes, best for over an hour or even overnight. (b) Wrap foil around crust edges to prevent burning the fluted pie crust edges. (c) You may want to paint the top of your crust with an egg wash to make a nice finish for your pie. To do this you beat a large egg yolk in a T of heavy cream, half and half, or milk. Brush on the surface of the pie with a pastry brush and put into oven to bake. (d) Place pie on a foil lined cookie sheet to catch the inevitable drips.


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Tangy Cherry Tea Sorbet Recipe

Ingredients:
4 teaspoons sweetened dry ice tea mix
1 1/4 cups water
2 tablespoons lemon juice
3 cups frozen tart cherries

Directions:
Combine dry tea mix with water and lemon juice, stirring until completely dissolved. Place half of tea mixture in blender container or food processor. Add half of frozen cherries. Process until almost smooth. Repeat with remaining tea and cherries.

Serve immediately. Freeze any remaining sorbet. When ready to serve frozen sorbet, place pieces of sorbet in blender or food processor; process to soften.

Makes about 3 cups

Nutrition Info:
Nutrition Facts per serving: 31 cal., 0 g total fat (0 g sat. fat), 7 g carbo., 0 mg chol., 1 g pro., 1 g fiber, 16 mg sodium. Daily RDA values: 8% vit. A, 6% vit. C, 2% calcium, 2% iron.

Courtesy of www.ChooseCherries.com

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Lemon Cheesecake with Dried Cherry Sauce

Lemon Cheesecake
3 8-ounce packages cream cheese
1 Cup Sour Cream
3 Eggs
3 Egg Yolks
1 Cup Granulated Sugar
Grated Peel of 2 Lemons

Dried Cherry Sauce
Cup Granulated Sugar (divided)
Cup Water
Cup Cherry Country Dried Tart or Bing Cherrie
s

Preheat oven to 350 degrees. Lightly grease a 7 by 11 inch baking pan. In a large bowl, beat together cream cheese and sour cream. Add the eggs and yolks one at a time, beating well after each one. Beat in sugar and lemon peel. Pour ingredients into greased pan, place the pan into another, larger, shallow pan. Pour hot water into the second pan until it reaches halfway up the sides of the cheesecake pan. Bake 1 hour or until golden brown around the edges and wiggly in the center. Cool slightly and chill.

Combine sugar and water in a saucepan, bring to a boil and simmer until all sugar has dissolved. Add the Cherry Country Dried Cherries and simmer a few minutes until the syrup begins to turn pink. Remove from heat and cool.

Slice cheesecake and sprinkle each piece with dried cherry sauce. Enjoy!


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Pork Chops with Cherry Sauce

3 Tablespoons olive oil
2 shallots, thinly sliced
Ĺ cup of dried Bing cherries
Or 1 pound fresh Bing cherries, pitted and roughly chopped
Ĺ cup low sodium chicken broth
2 tablespoons orange marmalade
1 tablespoon balsamic vinegar
1/8 teaspoon crushed red pepper flakes
8 boneless pork chops, Ĺ inch thick
Kosher salt and pepper

Heat 1 tablespoon of the oil in a saucepan over medium heat. Add the shallots and cook for 3 minutes. Stir in the cherries, broth, marmalade, vinegar, and red pepper. Simmer until the sauce thickens, 6 to 8 minutes. Season the pork with 1 teaspoon salt and ľ teaspoon pepper. Heat the remaining oil in a large skillet over medium-high heat. In 2 batches, cook the chops until golden brown and cooked through, 2 to 3 minutes per side. Divide among individual plates and top with the cherry sauce.

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Spinach Salad with Dried Cherries

Dressing:

1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons honey
1/8 teaspoon black pepper

Salad:

5 cups cleaned torn spinach leaves, stems removed
1 cup bite-size fresh pineapple wedges
1/2 cup dried tart or Royal Ann cherries
1/2 cup thinly sliced red onion
Crumbled feta cheese, if desired

For the dressing, combine oil, vinegar, honey and pepper in a medium bowl; mix well.

For the salad, combine spinach with pineapple, cherries and onion in a large salad bowl. Spoon dressing over spinach mixture; mix to coat salad with dressing. Serve topped with feta cheese, if desired. Makes 4 servings.

Courtesy of the Cherry Marketing Institute

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Valentine's Cherry Cinnamon Bark

Makes about 3/4 pound

In this recipe, Celeste Shadbolt lists her favorite toppings and brands. Feel free to substitute, but remember, for superior flavor, buy the best-quality ingredients possible.

Bark:

* 2 cups chopped into small pieces premium dark chocolate, such as Guittard (51/2 to 6 ounces)
* 1/2 cup premium white chocolate chips, preferably Guittard (3 ounces)
* Toppings:
* 2/3 cup Trader Joe's Cinnamon Almonds
* 1/2 cup dried tart cherries, preferably Cherry Country brand, cut or chopped into small pieces
* 1/3 cup dried Bing cherries, preferably Cherry Country brand, cut or chopped into small pieces

To make bark: Line a baking sheet pan with parchment paper. On the paper, draw an 8-inch square and flip the paper over. Place the chopped dark chocolate in a small heatproof bowl and set in a wide pan or skillet of hot water. Do not let the water touch the chocolate at any time. Set aside for 5 to 7 minutes, stirring 4 or 5 times, until melted. Repeat the same technique with the white chocolate. (You can also use your favorite method of melting chocolate.) To make topping: Place the almonds in a self-sealing plastic sandwich bag. Using the flat side of a meat tenderizer, crush the almonds into small pieces and dust. Separate the almond pieces from the dust by sifting through a sieve or colander. You should have about 1 tablespoon dust. Place the pieces and the dust in separate bowls. Place the chopped tart and dried cherries in separate bowls. To assemble: Using an offset spatula, spread two-thirds of the melted dark chocolate over the top of the 8-inch square. Sprinkle the 1 tablespoon almond dust over the dark chocolate and press it into the dark chocolate until no longer visible.

Spread the remaining dark chocolate over the nut layer. Randomly dollop small amounts of the melted white chocolate over the dark chocolate. Using the point of a paring knife, swirl the two chocolates together in a large circular motion, creating a marbled effect. Sprinkle the chopped tart cherries evenly on the bark, followed by the Bing cherries. Sprinkle the almond pieces over the chocolate, tapping the tray on the counter periodically to sink the toppings into the chocolate. Place the tray in the refrigerator for 15 minutes to set. To serve, break into pieces. Best enjoyed within 3 days. (Since the melted chocolate is not tempered, it will not be glossy, and after several days it may appear mottled.)

As seen in Sara Perry's column in the Oregonian, 2/8/09

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Did You Know?

Mom's Cherry Pie

6 lbs. Fresh Cherries = 1 lb. of Dried Cherries

Cherries are a natural anti-inflammatory and excellent source of melatonin and antioxidants too.

Serafin Picking Dark Sweet Cherries

You can dress up and add color to a salad with the tart cherries, add a little extra sweet pizzazz and flavor to a pork recipe or just eat them by the handful as an easy snack. Let your imagination take the leadÖ

Dried cherries can help you sleep.

Dried cherries are a great substitute for cranberries or raisins and even fresh cherries too.

Tart cherries are the traditional pie cherry. Mmmmm.

And a little scoop of ice cream...

Royal Ann Cherries

Dried Cherries are great in:

Salads
Entrees
Cookies
Scones
Pastries
Granola
Trail Mix.

Grizzy & Cody Dried Cherry Muffin & Cherry Tea Party

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