Cherry Recipes

Cherry Salsa Chicken

• 1 large onion, chopped
• 1 TB butter, margarine, or olive oil
• 1 1/4 cups chicken broth
• 1 cup Orchard Country Cherry Salsa - mild, medium or hot (your preference)
• 1 cup uncooked long grain rice
• 1/8 tsp. garlic powder
• 4 boneless, skinless chicken breast halves (about 1 lb) Butterfly cut and quartered
• 3/4 cup cheddar cheese, shredded
• 1 can corn
• Salt and pepper
• Chopped parsley, optional

In a large skillet on stovetop saute onion in butter until tender. Add broth and salsa - bring to a boil. Stir in garlic powder and rice. Place chicken over rice; cover and simmer for 10 minutes. Turn the chicken - salt and pepper to taste. Cover and simmer on heat for 30 minutes. Remove from heat. Sprinkle with corn and cheese. Cover and let stand for five minutes. Garnish with chopped parsley.    *From Adie & Pete Hegrenes 

Cherry Bounce

• 4 cups Orchard Country Tart Montmorency Cherries (Note: some traditional recipes call for cherries with pits for a nice presentation, however if using finished product in a recipe such as cake-you may want to remove the pits or choose pitted cherries).
• 1 quart favorite liquor (vodka, brandy, etc)
• ½ cup sugar

Combine all ingredients in a large airtight jar or container. Set aside for at least 1 month, occasionally tipping the jar upside down and back again to mix. The alcohol content increases the longer you let it sit. Serve as a holiday drink or dessert. — Recipe courtesy of Orchard Country Winery & Market

Deep Dish Cherry Pie

• 2 quart jars of Orchard Country (pitted) tart cherries or 4 cups fresh/frozen (pitted) tart cherries
• 1 cup granulated sugar
• 3 tablespoons quick-cooking tapioca or cornstarch
• 1/2 teaspoon almond extract (optional)
• Pastry for 2-crust, 8-9 inch pie (deep dish) or 10 inch pie
• 2 tablespoons butter or margarine

If using canned cherries, drain them well. Discard the juice or save for another use. If using frozen cherries, it is not necessary to thaw them. Combine well drained canned cherries or frozen cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. Let stand 15 minutes. Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape, or cut top crust into strips and make a lattice-top pie. *Bake in a preheated 400-degree oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly. Makes 8 servings.

 Traditional Door County Cherry Pie

Filling:

• 2 1/2 c. unsweetened, pitted, fresh or frozen (thawed) Orchard Country Montmorency tart cherries
• 3 Tb.  tapioca
• 1 c.  sugar

Crust:

• 2 sticks margarine
• 2 c. flour
• ¼ c. cold water
• Dash of salt

Mix cherries, sugar and tapioca in bowl. Set aside while preparing crust. Prepare crust: Put flour and margarine in a mixing bowl. With pastry blender or spoon blend margarine and flour till creamy.  Add water, toss lightly with fork until all is moist. Form the dough into 2 equal sized firm balls. Sprinkle flour on surface, roll out one piece of dough to about 1/8” thick and place in pie pan. Pour in cherry mixture and roll out other dough ball to 1/8” and place on top of filling. Moisten fingers with water and going around the edge of pan pinch the edges of crusts together to seal.  Lightly moisten top crust and sprinkle with sugar. *Bake @ 425 degrees for 15 min. Reduce heat to 350 degrees and bake an additional 40-45 min. or until golden brown. Makes 1 double crust 9 inch pie.  *Recipe compliments of Anne Rogers.

White Chocolate & Cherry Scones

• 1 Stick Butter (unsalted, chilled-cut into small pieces).
• 1/2 C. Sugar
• 1 Egg
• 1 Tb. Baking Powder
• 1/2 tsp. Baking Soda
• 1/2 C. Heavy Cream
• 2 C. & 1 Tb. Flour
• 1/2 C. White Chocolate (pieces)
• 1 tsp. Vanilla Extract
• 1 1/2 C. Orchard Country’s Montmorency Dried Cherries

Preheat oven to 350 degrees. Combine flour, sugar, baking powder & soda. Mix butter in with hands until crumbly. Wisk together egg, cream, and vanilla. Stir into batter with fork until moist clumps form.  Add cherries and chocolate. Scoop out 10 clumps of evenly sized batter into lightly grease muffin top pan. Brush with milk and sprinkle with confectioner’s sugar. Bake 15-18 minutes and cool on rack. Makes 10. *Recipe compliments of Amy Lautenbach.

Door County Cherry Coffee Cake

• 1 1/2 cups all-purpose flour
• 3/4 cups sugar
• 2 1/2 tsp baking powder
• 3/4 tsp salt
• 1/4 cup shortening or Parkay
• 3/4 cup milk
• 1 egg
• 1/2 cup Door County Montmorency Tart cherries 

Topping:

• 1/3 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/2 tsp cinnamon
• 3 Tb chilled butter

Mix all until crumbly.

Heat oven to 375 degrees.  Grease 8x8x2 pan.  Blend all ingredients (except topping).  Beat batter 1/2 min. Pour 1/2 the batter in pan. Sprinkle cherries evenly over batter.  Crumble ½ topping mix over cherries.  Add remaining batter by spoonfuls.  Crumble remaining topping over.  Bake 25-30 min. or until toothpick is removed clean. *Recipe compliments of Anne Rogers

Door County Cherry Broccoli Slaw

• 1-Bag broccoli slaw found in the produce section of the grocery store
• 1-8 oz bag of Orchard Country Dried Door County Cherries
• 1/2 cup of sliced almonds
• 1/2 cup of sunflower seeds
• 3 green onions, sliced
• 1/2 bottle of Orchard Country Cherry Poppyseed dressing

Place slaw in mixing bowl. Add cherries and onions. Add dressing. Mix gently. Additional dressing may be used if you would like. Chill for about an hour and serve. Just before serving add almonds and sunflower seeds.

Wild Rice Chicken Salad

• 2 c. cooked wild rice
• 1 Tb olive oil
• 1 medium onion
• ½ can chicken breast
• ½ c. Orchard Country’s dried Montmorency cherries
• ½ c. green grapes, halved
• ¼ c. sunflower seeds
• ¼- ½ c. Orchard Country’s cherry vinaigrette dressing

Cook wild rice ahead of time, by washing thoroughly, add a dash of salt and bring to a boil.  Reduce heat, cover and simmer 45-60 min. Fluff and drain.  Saute onions in oil.  Add chicken breast and warm through. Mix all in large bowl. Toss with dressing and serve. (Can also be served chilled). *Recipe compliments of Jody Littler

Classic Door County Cherry Jam

• 1 1/2 lbs. frozen unsweetened
• Door County Montmorency tart cherries
• 4 cups granulated sugar
• 1 (1 3/4 ounce) package powdered fruit pectin
• 3/4 cup water

For best results, follow recipe exactly. Have ready clean freezer containers with lids (1 or 2-cup size). Coarsely chop cherries while still frozen. Allow cherries to thaw and come to room temp. Don’t drain cherries; use all the juice for the jam. You should have two cups of chopped cherries and juice. It is critical that the cherries be at room temp., not slightly chilled.

Combine chopped cherries with juice and sugar in medium mixing bowl; mix well. Set aside 10 minutes; stir occasionally.

Combine powdered fruit pectin and water in a small saucepan; mix well. (Mixture may be slightly lumpy before cooking.) Bring mixture to a boil over high heat, for 1 minute stirring constantly.  Remove from heat. Immediately stir pectin mixture into cherries. Stir constantly, until sugar is completely dissolved and no longer grainy (about 3 min.). Quickly pour into containers to within 1/2 inch of tops. Wipe off top edges of containers; cover with lids. Let stand 24 hours at room temperature to set. For immediate use, store in refrigerator up to 3 weeks, or frozen containers up to a year.  To use, thaw in the refrigerator.

Chopped Cherry Crunch Bars

• 1 cup sugar
• 1 cup (2 sticks) salted butter
• 1 egg yolk
• 1 cup almonds
• 3 cups all-purpose flour
• 1 9.2 oz jar of Orchard Country Chopped Cherry Jam

Preheat oven to 350F. Grease a 9 x 9-inch pan.

Combine sugar and butter in a mixing bowl. Using an electric mixer on medium speed, beat until light. Add egg and beat well. Add almonds and flour; mix well. Mixture should be a bit crumbly and dry. Pat half the mixture into prepared pan. Bake 20 minutes. Remove from oven and immediately spread with Chopped Cherry Jam. Crumble remaining dough over jam. Pat lightly. Bake 40 minutes or until golden brown on top. Cut into squares.

*May substitute Chopped Cherry Jam with any of your favorite Orchard Country fruit preserves.

Cherry Butter Rolls

• 1 loaf (16 oz) thinly sliced white bread, crusts removed
• 1 package (8 oz) cream cheese, softened
• 3/4 cup confectioner's sugar
• 1 cup sugar
• 1 1/2 tsp ground cinnamon
• 3/4 cup butter, melted
• 1 tsp Orchard Country cherry butter

Flatten bread with a rolling pin. In a bowl, combine cream cheese and confectioner's sugar. In another bowl, combine sugar and ground cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread and a very thin layer of cherry butter. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on ungreased baking sheet. Bake at 350 degrees for 20 minutes or until golden brown. Yield: 16 roll ups. Good warm or cold. *You can also substitute any of Orchard Country's fruit preserves to enjoy your favorite flavor!

Door County Dried Cherry Oatmeal Cookies

• 1 cup butter (2 sticks-softened)
• 1 cup brown sugar (firmly packed)
• 1/2 cup butterscotch chips
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp. vanilla
• 1 1/2 cup flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 3 cups oats (uncooked)
• 1 1/2 cup Orchard Country dried Montmorency cherries

Preheat oven to 350 degrees. Beat together butter and sugars until creamy. Stir in eggs and vanilla. Combine flour, baking soda and cinnamon, add and mix well. Stir in oats, butterscotch chips and cherries. Drop rounded tablespoon onto cookie sheet. *Bake 10-12 minutes. Cool on wire rack. Makes 18-24.

Door County Cherry Chicken Wraps

• 1/2 cup nonfat lemon yogurt
• 1 Tb. honey Dijon-style mustard
• 1 tsp Worcestershire sauce
• 3/4 tsp curry powder
• 1/4 tsp salt
• 1/4 tsp coarsely ground pepper
• 1 1/2 cups finely chopped cooked chicken (8 ounces)
• 1 cup Door County Montmorency dried tart cherries
• 1/2 cup seeded and finely chopped cucumber
• 1/3 cup shredded carrot
• 1/4 cup sliced green onion
• 4 (8- to 10-inch) whole wheat flour tortillas, tomato-flavored flour tortillas

Stir together yogurt, mustard, Worcestershire sauce, curry powder, salt and pepper in a medium mixing bowl. Gently stir in chicken, cherries, carrot, cucumber and green onion. Mound about 3/4 cup chicken mixture just below center of each tortilla. Fold in sides, just covering edges of chicken mixture. Roll up from one side, jelly roll fashion. Serve & enjoy. Serves 4.

• 1 and 1/2 cups Montmorency tart cherries, pitted/thawed if frozen
• 6 tablespoons white sugar
• 1 teaspoon cornstarch (+ 1 teaspoon water)
• 2 cups heavy whipping cream
• 1/2 tablespoon vanilla bean paste
• 1/2 cup white sugar
• 1 package (3.5 ounces) cheesecake pudding mix, not prepared
• Pinch of salt
• 2 sleeves graham crackers
• Optional: 1-2 chocolate bars, for topping

• ¼ cup bittersweet chocolate chips
• 3½ cups frozen Montmorency cherries, plus 2 cherries for garnish
• 1½ tablespoons cocoa powder
• ¼ cup maple syrup
• 1½ cups 2% milk or coconut milk
• 1 teaspoon vanilla extract

• 4 cups diced sourdough bread
• 16 ounces fresh breakfast chicken sausage
• 1 tablespoon chopped sage
• 1 red onion, diced
• 2 cups sliced mushrooms
• 2 cups chopped rainbow chard
• 1 tablespoon chopped parsley
• ½ cup dried Montmorency tart cherries
• 12 large eggs
• ½ cup plain Greek yogurt
• 1 cup milk
• Freshly ground pepper
• 1 cup shredded cheddar cheese
• Butter for coating pan

Preheat oven to 375 and coat 13×9 in casserole dish with butter. Arrange bread in bottom of dish.

In large skillet over medium high heat, cook sausage. Stir in sage and continue cooking until sausage is browned.

Add onions and mushrooms and cook until softened.

Toss in rainbow chard and cook until wilted.

Stir in parsley and season with freshly ground pepper. Remove from heat and pour over bread in casserole dish. Sprinkle tart cherries evenly on top.

In large mixing bowl, whisk together eggs, milk and yogurt. Season with freshly ground pepper.

Pour egg mixture over sausage and veggies in casserole dish.

Top with cheese.

Bake uncovered for 35-40 minutes until browned on top and cooked through.

Recipe courtesy of Kristina LaRue, Love & Zest

Mix all ingredients in a small bowl until combined. Serve salad in avocado bowl.

Recipe courtesy of Kristina LaRue, LoveandZest.com