Valentine's Cherry Cinnamon Bark
Pork Chops with Cherry Sauce
Spinach Salad with Dried Cherries
Scrumptious Oatmeal & Dried Cherry Cookies
Italian Stuffed Chicken Breasts w/ Dried Cherries
Dried Cherry Granola
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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3 Tablespoons olive oil
2 shallots, thinly sliced
½ cup of dried Bing cherries
Or 1 pound fresh Bing cherries, pitted and roughly chopped
½ cup low sodium chicken broth
2 tablespoons orange marmalade
1 tablespoon balsamic vinegar
1/8 teaspoon crushed red pepper flakes
8 boneless pork chops, ½ 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 ¼ 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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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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1 Cup butter or margarine, softened
1 Cup firmly packed brown sugar
1/2 Cup granulated sugar
2 eggs
1 teaspoon vanilla extract
11/2 Cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 Cups quick-cooking or old-fashioned oats, uncooked
1 Cup chocolate chips
1 - 5.5 oz. Bag of Cherry Country Dried Cherries
Put butter, brown sugar and granulated sugar in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until creamy. Add eggs and vanilla; beat well. Combine flour, baking powder and salt and add to egg mixture. Stir in oats, dried cherries and chocolate chips; mix well.
Place rounded tablespoonfuls onto an ungreased cookie sheet. Bake in a preheated 350-degree oven 10-12 minutes. Let cool for 1 minute and enjoy!
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4 large (6-8 oz) or 6 small (4-6 oz) boneless skinless chicken breasts
1 T Extra Virgin Olive Oil
4-6 thin slices of Proscuitto Ham
4-6 oz. Fontina Cheese, grated (Use Swiss if Fontina is not available)
5.5 oz Cherry Country Dried Cherries, Chopped
Fresh Basil Leaves, whole
½ - ¾ cup dry bread crumbs
Preheat oven to 350°. Coat the bottom of a baking dish with 1 T of EVOO and place dish in the oven to heat while preparing the chicken.
Clean chicken breasts of any visual fat and rinse with water, pat dry.
Using 1 piece of Proscuitto for each breast, place 1oz grated cheese in the center of the ham slice, add dried cherries and fresh basil to cover. Fold Proscuitto to cover cheese and carefully place ham in pocket of chicken. Fasten with a tooth pick or two depending on the size of the breast. Roll the breast in the breadcrumb mixture and place in the heated oiled baking dish. Bake for about 30-45 minutes until chicken is cooked thoroughly. For maximum presentation, cut into slices to show the filled breast before serving.
Courtesy of our customer Joyce T.
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Serve this tasty treat for breakfast or use it as a topping for yogurt or ice cream.
4 cups old-fashioned oats, uncooked
1/2 cup coarsely chopped pecans
1/2 cup sunflower kernels
3/4 cup honey
6 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 cups dried Cherry Country cherries
Combine oats, pecans and sunflower kernels in a large bowl. Combine honey, melted butter, vanilla and cinnamon. Pour over oat mixture, and stir until all ingredients are well coated.
Spread mixture on 15 x 10 x 1-inch baking pan. Bake in a preheated 350-degree oven 30 to 40 minutes or until golden, stirring mixture every 10 minutes. Remove from oven. Stir in cherries. Cool mixture completely. Store tightly covered at room temperature up to 1 week.
Makes 8 cups.
Cherry Peanut Butter Triangles: for a fun, filling snack, toast whole grain bread and spread with peanut butter, then top with Cherry Granola. Cut into triangles to serve.
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Did You Know?
Grizzy & Cody Dried Cherry Muffin & Cherry Tea Party 
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 in the Sodaville Orchard 
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 lead…
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.
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