Stewed Cherries Recipes

Steps:

• Place a 10-inch cast-iron skillet in the oven and preheat the oven to 350°F.
• In a medium bowl, sift together the flour, baking powder, and salt. Stir in the cornmeal.
• In a separate medium bowl, whisk together the eggs, egg yolk, milk, olive oil, and lemon zest until frothy. Add 3/4 cup of the sugar, and whisk to combine. Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth.
• Swirl the butter in the hot cast-iron skillet until it has melted, and then pour the batter into the skillet. Return the skillet to the oven and cook until the center is set, about 25 minutes.
• While the cake is baking, set a 10-inch skillet over high heat, and add the cherries, lemon juice, and remaining 3/4 cup sugar. Cook until the cherries have released most of their juice, 10 to 12 minutes. Remove from the heat and set aside until ready to use.
• Allow the cake to cool in the skillet for 5 minutes. Then slice it into wedges and serve with the stewed cherries spooned over the top.

Steps:

• Split the vanilla bean in half and with a back of a paring knife scrape the inside of its seeds. In a medium saucepan, add the 4 cups of cherries, red wine, 1/2 cup sugar and the vanilla bean and it's seeds. Cook over medium heat for 15 minutes, remove vanilla bean. Keep stewed cherries warm.
• To make Cherry Chocolate Beignets: In a large saucepan, heat up the oil for frying to 360 degrees F. In a medium bowl, sift together flour, cocoa powder, baking powder and salt, set aside. In another medium bowl whisk eggs with oil, remaining 1/4 cup sugar and milk. Add flour mixture to egg mixture, stir in melted chocolate and dried cherries. Roll 2 tablespoons of batter into balls. Fry each side for 1 minute. Transfer beignets to a rack.
• To serve, place about 1/3 cup of the poached cherries with liquid in a soup bowl. Place 2 to 3 beignets on top and garnish with Cocoa-Sugar Dusting.
• In a small bowl combine cocoa powder and sugar.

Steps:

• Combine a half-pint of raspberries, all the blueberries, sugar, zest and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise, if desired.

Steps:

• For the cherry filling: Combine the cherries, sugar and lemon juice in a saucepan, combine the cherries with sugar and lemon juice. Sprinkle with the tapioca and simmer for 5 minutes. Pour into a large bowl and stir in the bourbon, almond extract and orange bitters. Let cool and refrigerate for about 1 hour. Preheat the oven to 350 degrees F and place the oven rack in the lower third of the oven. Divide the dough into 2 equal pieces. Roll each dough piece on a lightly-floured surface into a 12-inch disk. Gently place one disk into a 9-inch pie pan, bringing it up the sides. Make a few incisions in the middle of the remaining crust. Pour the cherry filling into the prepared pie shell. Lightly brush the border of the pie shell with water, and top with the second piecrust. Tightly seal the dough by pressing the edge with a fork or your fingers. Create some decorative touches with the scrap dough if desired to decorate the pie. Lightly brush the pastry shell with the cream and sprinkle with a little sugar. Place the pie on a larger baking sheet lined with parchment paper to catch any spills. Bake the pie until the crust is a deep golden brown color and the cherry juices are starting to bubble, 35 to 45 minutes. Let cool, and then serve with softly whipped cream or vanilla ice cream.

Steps:

• Place a 10-inch cast-iron skillet in the oven and preheat the oven to 350 degrees.
• In a medium bowl, sift together the flour, baking powder, and salt. Stir in the cornmeal.
• In a separate medium bowl, whisk together the eggs, egg yolk, milk, olive oil, and lemon zest until frothy. Add 3/4 cup of the sugar, and whisk to combine. Pour the wet ingredients over the dry ingredients and mix just until the batter is smooth.
• Swirl the butter in the hot cast-iron skillet until it has melted, and then pour the batter into the skillet. Return the skillet to the oven and cook until the center is set, about 25 minutes.
• While the cake is baking, set a 10-inch skillet over high heat, and add the cherries, lemon juice, and remaining 3/4 cup sugar. Cook until the cherries have released most of their juice, 10 to 12 minutes. Remove from the heat and set aside until ready to use.
• Allow the cake to cool in the skillet for 5 minutes. Then slice it into wedges and serve with the stewed cherries spooned over the top.

Steps:

• In a small saucepan, combine sugar and spices with a cup of water. Bring to a simmer, stirring until sugar dissolves. Let simmer for 5 minutes.
• Turn off heat and add cherries and brandy to pot. Let cool, then store mixture in a jar in refrigerator for at least 2 days before eating, and up to several months. These are great over ice cream.

Steps:

• Pit the cherries over a bowl to catch as much of the juice as you can. Combine the cherries and juice in a saucepan with 1/4 cup sugar and 1 cup water. Bring to a boil, then simmer until the cherries are tender, about 15 minutes. Taste and add more sugar if necessary, along with lemon juice to taste. Cool for 15 minutes or so.
• Put the bread on a baking sheet and dot with butter; sprinkle lightly with sugar. Run under the broiler (or use a toaster oven) until the butter and sugar both melt.
• Divide the bread among 4 plates. Spoon some of the cherry juice over each piece and let soak in for a few minutes. Top with the cherries and, if you like, some whipped cream.

Steps:

• Preheat oven to 350°F.
• Cut beef into 1 inch cubes. Combine flour, salt, allspice, cinnamon and pepper in a plastic bag. Add beef cubes to bag and shake, coating pieces evenly. Spray a heavy nonstick skillet with nonstick vegetable spray and heat over medium high heat. Add 1/3 of the beef cubes and cook until browned on all sides, stirring frequently (about 5 minutes). Don't crowd the skillet. Transfer meat to a heavy Dutch oven. Repeat with remaining meat in two more batches, ending with all of the browned meat in the Dutch oven.
• Reduce heat to medium. Add oil to skillet. Add onions and cherries. Cook over medium heat until onions are soft and light brown, about 10 minutes (you are basically making caramelized onions). Stir frequently, scraping up all the browned bits from the meat and incorporating into the onions. Mix in the sugar, vinegar and water. Increase heat to medium high and cook until onions brown, stirring frequently, about 5 minutes.
• Add onion mixture to the beef in the Dutch oven. Mix in wine, stock and mushrooms. Cover and bake until the beef is tender, about 2 hours. Uncover stew during last 30 minutes of baking if the liquid is still too thin. Add a small amount of beef stock or red wine is it is too dry.
• Serve with rice or noodles to sop up the great sauce.
• Can be made ahead and reheated before serving.