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Instant Pot Cherry-Orange Cranberry Sauce
Dinner

Instant Pot Cherry-Orange Cranberry Sauce

5.0

Prep
5 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.
  3. 3 Select Saute function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off Instant Pot and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For best flavor, bring to room temperature before serving.

By France Cevallos

Salmon and Kale Orzo Salad
Dinner

Salmon and Kale Orzo Salad

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Bring a large pot of salted water to a boil over high heat. Add orzo and cook until tender, 8 to 10 minutes. Drain and transfer onto a large baking sheet. Drizzle orzo with 3 tablespoons olive oil, toss, spread out, and set aside to cool, about 30 minutes.
  2. 2 Once the orzo is cool, transfer to a large serving bowl. Set aside.
  3. 3 Bring a large pot of salted water to a boil over high heat. Blanch kale in the boiling water for about 30 seconds. Drain off water from kale and submerge in a bowl of ice water. Drain and blot dry.
  4. 4 Add kale to orzo along with 1/4 cup olive oil, dried cherries, pine nuts, lemon juice, salt, and pepper. Toss gently to combine. Top with flaked salmon. Shave ricotta salata cheese on top and serve immediately.

By thedailygourmet

Marinated Pork Medallions with a Ginger-Apple Compote
Dinner

Marinated Pork Medallions with a Ginger-Apple Compote

4.7

Prep
10 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Puree the balsamic vinegar, garlic, and thyme in a blender until mixed. With the blender running, slowly pour in the olive oil until thickened and incorporated. Pour the marinade into a resealable plastic bag. Add the pork pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
  2. 2 Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork from the marinade, and shake off excess. Discard the remaining marinade.
  3. 3 Cook the pork on the preheated grill until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Once cooked, remove from the grill, cover with aluminum foil, and allow to rest for 5 to 10 minutes before slicing.
  4. 4 While the pork is cooking, melt the butter in a saucepan over medium heat. Stir in the brown sugar until it begins to simmer. Add the apples, cherries, ginger, cinnamon, and nutmeg. Cook and stir until the apple is tender, about 5 minutes. Serve the sliced pork topped with the apple compote.

By adam

Turkey Sausage-Stuffed Delicata Squash
Dinner

Turkey Sausage-Stuffed Delicata Squash

4.0

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil or parchment paper.
  2. 2 Brush cut sides of squash with 2 teaspoons oil. Place cut-sides down on the baking sheet.
  3. 3 Bake in the preheated oven until soft, 20 to 25 minutes.
  4. 4 Heat 1 tablespoon oil in a medium pan over medium-high heat. Add turkey sausage. Saute, breaking up into small crumbles, until browned, 2 to 3 minutes. Reduce heat to medium and add celery, onion, garlic, sage, rosemary and thyme. Continue cooking until vegetables are soft, 4 to 5 minutes. Stir in rice, cherries, and parsley until mixture is warmed through, 1 to 2 minutes.
  5. 5 Turn squash halves over so they are cut-side up. Fill with the sausage mixture and top with Parmesan cheese. Return to oven and bake until cheese is melted, 2 to 3 minutes.

By France Cevallos

Salmon Quinoa Bowl
Dinner

Salmon Quinoa Bowl

4.5

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Stir together quinoa and water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low, cover, and cook until tender, about 12 minutes. Remove from heat and keep covered; let sit for 3 to 5 minutes. Set aside.
  2. 2 Stir together yogurt, tahini, lemon juice, and garlic in a large bowl for the salad. Add water, 1 tablespoon at a time, until desired consistency is reached. Season with salt. Set aside.
  3. 3 Pull stems off the kale. Tear the leaves and place in the bowl with the dressing. Shave carrots into long ribbons and add to the bowl. Massage dressing into the salad until fully coated, about 1 minute. Add chickpeas and cherries to kale; toss to coat.
  4. 4 Heat oil in a large nonstick skillet over medium heat. Cook salmon, skin-side-down, until crisp, about 4 minutes. Flip and cook until desired degree of doneness is reached, 3 to 4 minutes more for medium rare. Remove to a plate.
  5. 5 Divide quinoa between 4 bowls. Add the kale salad and top with salmon. Top with a drizzle of olive oil, crack in some black pepper, and serve immediately.

By TheOtherJuliaGulia

Cherry Wild Rice
Dinner American

Cherry Wild Rice

4.5

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered, about 5 minutes more.
  2. 2 Meanwhile, bring remaining 1/2 water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 45 minutes.
  3. 3 Combine cherries, brown sugar, and almonds in a large nonstick skillet; cook and stir over medium heat until brown sugar melts and cherries and almonds are coated, about 6 minutes. Stir in brown rice, wild rice, celery, orange juice, red wine vinegar, and orange zest; cook, stirring frequently, until heated through, about 5 minutes.

By TANYABOP

New York Steaks with a Vanilla and Cherry Sauce
Dinner American

New York Steaks with a Vanilla and Cherry Sauce

3.9

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate. Rub the New York steaks on both sides with the Worcestershire sauce, then season to taste with salt and pepper.
  2. 2 Cook the steaks on the preheated grill until they are beginning to firm, and are hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Once the steaks are done, cover them with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
  3. 3 While the steaks are cooking, prepare the cherry sauce by bringing the red wine to a boil in a saucepan over medium-high heat; boil for 5 minutes. Stir in the cherries, sugar, and vanilla extract. Return to a boil, then reduce heat to medium, and simmer until the cherries are tender, 5 to 7 minutes. Dissolve the cornstarch in the water, then stir into the simmering cherry sauce. Cook for a few minutes until the cherry sauce thickens. Pour the sauce over the steaks to serve.

By ainsliek

Fruity Tutti Turkey Brine
Dinner

Fruity Tutti Turkey Brine

4.8

Prep
Cook
300 min
Total
4620 min

Instructions

  1. 1 Stir the vegetable broth, candied ginger, dried cherries, dried pears, dried apples, brown sugar, kosher salt, black peppercorns, allspice berries, 3 cinnamon sticks, and 5 sage leaves together in a large stockpot until the brown sugar and salt dissolve completely; bring to a boil, reduce heat to medium-low, and cook for 1 hour, stirring occasionally.
  2. 2 Remove the brine from heat, add the ice water, and stir to melt ice and chill the brine; refrigerate until cold, at least 2 hours. Place the still-frozen turkey into the brine and refrigerate for 3 days. On the second day of brining, turn the turkey over in the brine.
  3. 3 On serving day (the third day of brining), preheat oven to 350 degrees F (175 degrees C). Remove the turkey from the brine and place into a roasting pan. Discard the brine.
  4. 4 Place the onion, red apple, 1 sprig of rosemary, 2 more cinnamon sticks, and 1 sage leaf into a 5-cup microwave-safe measuring cup and fill the cup with enough water to cover. Place into microwave oven and cook on high power until hot, about 5 minutes. Pour the contents of the cup into the cavity of the turkey. Rub the skin of the turkey with the vegetable oil.
  5. 5 Roast in the preheated oven until the turkey is golden brown and the juices run clear, 4 to 4 1/2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read 165 degrees F (75 degrees C).

By Stacie

Cherry, Pear, and Pecan Salad
Dinner American

Cherry, Pear, and Pecan Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
  2. 2 Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
  3. 3 Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.

By Mommy Epstein

Grilled Peppercorn Steak and Caramelized Pecan Salad with Cabernet-Cherry Vinaigrette
Dinner

Grilled Peppercorn Steak and Caramelized Pecan Salad with Cabernet-Cherry Vinaigrette

4.9

Prep
30 min
Cook
40 min
Total
130 min

Instructions

  1. 1 Whisk together 1 tablespoon olive oil, brown mustard, garlic, 1 teaspoon salt, cracked pepper, and port wine in a bowl; pour marinade into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour (up to 5 days if necessary).
  2. 2 Bring Cabernet wine and dried cherries to a boil in a saucepan, reduce heat to medium, and cook, stirring occasionally, until wine has reduced to about 1/3 of its original volume, about 20 minutes. Dissolve 1 teaspoon sugar and 1/4 teaspoon salt into the wine mixture and pour in extra-virgin olive oil. Remove from heat and let dressing cool.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a sheet pan.
  4. 4 Toss pecan pieces in a bowl with water, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl until thoroughly coated. Spread coated pecans into the prepared sheet pan.
  5. 5 Bake pecans in the preheated oven until the coating adheres to the nuts and pecans are fragrant and brown, 15 to 20 minutes. Remove from pan and immediately transfer to a large heatproof plate to finish cooling. Be careful, candied pecans are extremely hot. Set pecans aside to cool.
  6. 6 Preheat an outdoor grill for very high heat and lightly oil the grate.
  7. 7 Remove steak pieces from marinade, shake off excess marinade, and grill until steaks are seared and done to your desired degree of rareness, 1 1/2 to 3 minutes per side. An instant-read meat thermometer inserted into the thickest part of a steak should read 145 degrees F (65 degrees C) for medium-well. Discard used marinade. Let steaks stand for 5 minutes after grilling before cutting into thin slices.
  8. 8 To serve, mix baby greens with shaved carrot and radishes in a salad bowl and divide onto 4 large serving plates. Lay slices of beef in a spoke pattern on top of greens and sprinkle each salad generously with candied pecans. Whisk dressing and drizzle over salads, distributing a few cherries onto each salad.

By Karen Barris Calabro

Canada Day Three Berry Trifle
Dinner American

Canada Day Three Berry Trifle

5.0

Prep
50 min
Cook
Total
290 min

Instructions

  1. 1 Place cake cubes in the bottom of a trifle bowl. Combine 1 cup boiling water and raspberry gelatin mix in a large measuring cup until gelatin is dissolved; stir in 1 cup cold water. Pour raspberry gelatin mixture over cake cubes; press down. Spread raspberries evenly over top; chill trifle in the refrigerator until gelatin sets, about 45 minutes.
  2. 2 Whisk 2 cups cold milk and 1 package pudding mix together in a bowl for 2 minutes. Spread pudding mixture over raspberries in the trifle bowl; chill trifle in the refrigerator until pudding sets, about 45 minutes more.
  3. 3 Combine 1 cup boiling water and cherry gelatin mix in a large measuring cup until dissolved; stir in 1 cup cold water. Pour cherry gelatin mixture over pudding in the trifle bowl; spread cherries over top. Chill trifle in the refrigerator until gelatin sets, about 45 minutes more.
  4. 4 Whisk remaining 2 cups cold milk and remaining 1 package pudding mix together in a bowl for 2 minutes. Spread pudding mixture over cherries in the trifle bowl; chill in the refrigerator until pudding sets, about 45 minutes more.
  5. 5 Combine remaining 1 cup boiling water and strawberry gelatin mix together in a large measuring cup; stir in remaining 1 cup cold water. Pour strawberry gelatin mixture over pudding in the trifle bowl; spread strawberries over top. Chill trifle in the refrigerator until trifle completely set, about 1 hour more.
  6. 6 Spread whipped topping over trifle; garnish top with reserved berries.

By Phoebe

Cherry Farro Salad with Sweet Vinaigrette
Dinner American

Cherry Farro Salad with Sweet Vinaigrette

4.6

Prep
10 min
Cook
20 min
Total
120 min

Instructions

  1. 1 Whisk oil, maple syrup, vinegar, sugar, and salt together in a bowl until vinaigrette is smooth.
  2. 2 Cook and stir walnuts in a small skillet over low heat until toasted and fragrant, 3 to 4 minutes.
  3. 3 Bring chicken broth, farro, oregano, and basil to a boil in a saucepan. Reduce heat to medium-low; simmer for 10 minutes. Remove saucepan from heat, cover, and let sit until all liquid has been absorbed, about 30 minutes. Transfer farro to a glass bowl; cool to room temperature, about 30 minutes.
  4. 4 Stir walnuts, green apples, dried cherries, and parsley into farro; drizzle in vinaigrette and toss to coat. Refrigerate until chilled, at least 30 minutes.

By Traci-in-Cali

Pistachio Crusted Chicken Breasts with Sun-Dried Cherry and Orange Sauce
Dinner American

Pistachio Crusted Chicken Breasts with Sun-Dried Cherry and Orange Sauce

4.4

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Mix together the pistachios and bread crumbs in a bowl. Beat the egg whites in a separate bowl, and set aside.
  2. 2 Season the chicken breasts with salt and pepper, gently dip them into the beaten egg whites, and then press into the pistachio-bread crumb mixture to coat. Gently toss between your hands so any coating that hasn't stuck can fall away.
  3. 3 Heat the oil and butter in an oven-safe skillet over medium heat. Gently place the chicken breasts into the hot skillet, and fry for 5 to 8 minutes, until the bottom coating is golden brown and crisp.
  4. 4 Turn the chicken over in the skillet, and place the skillet in the preheated oven. Bake for about 30 minutes, until the chicken is no longer pink, the juices run clear, and the top coating is lightly browned.
  5. 5 While the chicken is baking, melt 1 teaspoon of butter in a saucepan over medium-low heat, add the shallots, and cook for 2 to 3 minutes until tender. Pour in the wine, drop in the cherries, and cook and stir for about 10 minutes to reduce wine to a glaze. Pour in the orange juice, chicken stock, and orange zest, and cook and stir about 20 more minutes, until sauce is reduced and thickened.

By Nanci

Prosciutto-Wrapped Cherry-Stuffed Chicken Breasts
Dinner American

Prosciutto-Wrapped Cherry-Stuffed Chicken Breasts

4.6

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush the inside of an ovenproof skillet with vegetable oil. Set aside.
  2. 2 Mix together cherries, bread crumbs, egg yolk, olive oil, garlic, Parmigiano-Reggiano cheese, thyme, oregano, salt, black pepper, and cayenne pepper in a large bowl until stuffing is combined.
  3. 3 Cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.
  4. 4 Open flap and place one butterflied chicken breast between 2 sheets of heavy plastic (resealable freezer bags work well, too) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2 inch. Repeat with the other breast.
  5. 5 Place each breast on a piece of plastic wrap, divide stuffing evenly between each breast, and roll into a tight roll, twisting the ends of the plastic wrap to create a tight package.
  6. 6 On a piece of plastic wrap, slightly overlap 2 slices prosciutto so they are as wide as the rolled chicken breast. Unwrap rolled chicken breast and place breast at one end of prosciutto. Roll prosciutto around stuffed breast using the plastic to make a tight roll. Repeat with second stuffed breast and remaining 2 slices prosciutto.
  7. 7 Lay 4 pieces of string on a cutting board, about 1-inch apart. Place a chicken roll across the strings and tie each into a knot to keep chicken from unrolling. Repeat with second stuffed breast.
  8. 8 Place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and loosely cover with aluminum foil.
  9. 9 Drain grease from the skillet as desired, leaving juice and browned bits. Pour in chicken broth and balsamic vinegar; bring to a boil. Cook, scraping the browned bits from the bottom of the pan, until liquid is reduced by half, 5 to 6 minutes. Remove from heat, add butter, and stir until melted. Season with salt and black pepper.
  10. 10 Remove the twine from chicken; slice into bite-sized pieces. Serve drizzled with sauce.

By John Mitzewich

Bison Tenderloin with Cherry-Onion Chutney
Dinner American

Bison Tenderloin with Cherry-Onion Chutney

4.8

Prep
45 min
Cook
70 min
Total
130 min

Instructions

  1. 1 Preheat oven to 425 degrees F. Brush the 1 tablespoon oil over bison tenderloin roast. For rub, stir together salt, thyme, and coarsely ground black pepper in a small bowl. Sprinkle mixture evenly over bison tenderloin; rub in with your fingers.
  2. 2 Place bison tenderloin on a rack set in a shallow roasting pan. Insert an oven-going meat thermometer into center of the bison tenderloin. Roast, uncovered, for 1 hour 10 minutes or until meat thermometer registers 135 degrees F for medium rare. (For medium, roast for 45 to 50 minutes or until meat thermometer registers 150 degrees F.)
  3. 3 Transfer bison tenderloin to a cutting board. Cover bison tenderloin with foil; let stand for 15 minutes. Temperature of the bison tenderloin after standing should be 145 degrees F to 160 degrees F.
  4. 4 Slice bison tenderloin across the grain and arrange on a serving platter. Serve with Cherry-Onion Chutney.
  5. 5 Cherry-Onion Chutney: Heat the 1 tablespoon oil over medium-high heat in a large skillet. Cook onions in hot oil for 8 to 10 minutes or until golden brown. Remove onions from skillet; set aside. Add brown sugar, vinegar, cinnamon, cloves and cayenne pepper to skillet. Bring to boiling; reduce heat. Add cherries. Simmer, uncovered, for 15 minutes. Add pears and cook for 5 more minutes or until pears are softened. Stir in cooked onion. Season to taste with salt and black pepper.

By The Bison Council

Chicken and Apple Stuffing Casserole
Dinner American

Chicken and Apple Stuffing Casserole

4.8

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk half-and-half, egg, and sage together in a bowl; set aside.
  3. 3 Melt butter in a 12-inch oven-proof nonstick skillet over medium heat. Add onion, celery, salt, and black pepper; cook, stirring frequently, until onion begins to soften, about 4 minutes. Pour in chicken broth, then stir in stuffing mix. Add apples, dried cherries, and ¼ cup pecans. Off heat, stir in half-and-half mixture. Smooth out stuffing mixture in the skillet.
  4. 4 Season chicken cutlets with paprika, rosemary, salt, and black pepper; place on top stuffing mixture and press down until tops of cutlets are even with stuffing mixture. Sprinkle remaining ¼ cup pecans over top; lightly coat chicken with cooking spray.
  5. 5 Bake in the preheated oven until chicken juices run clear, about 30 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Serve warm.

By Bibi

Grilled Chicken Thighs with Peach and Cherry Salsa
Dinner American

Grilled Chicken Thighs with Peach and Cherry Salsa

5.0

Prep
15 min
Cook
10 min
Total
265 min

Instructions

  1. 1 Combine 1/4 cup oil, orange juice, juice of 1 lime, garlic, cumin, coriander, cayenne pepper, paprika, salt, and black pepper in a gallon-sized resealable plastic bag. Seal the bag; gently squeeze ingredients together until combined. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag.
  2. 2 Place the bag in the refrigerator so chicken thighs lay in a single layer; marinate for at least 4 hours, flipping the bag every 2 hours.
  3. 3 Meanwhile, combine peaches, cherries, cilantro, jalapeño, red onion, and 1 tablespoon lime juice in a medium bowl; toss gently. Refrigerate until ready to serve.
  4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
  5. 5 Remove chicken thighs from marinade; shake off excess. Discard marinade. Grill chicken on the preheated grill until no longer pink, 5 to 7 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Serve with peach-cherry salsa.

By Bibi

Savory Blue Cheese Cheesecake with Cherry Pear Compote and Cherry Balsamic Glaze
Dinner American

Savory Blue Cheese Cheesecake with Cherry Pear Compote and Cherry Balsamic Glaze

4.7

Prep
90 min
Cook
180 min
Total
570 min

Instructions

  1. 1 Beat 1/2 cup butter, 4 ounces Parmesan cheese, thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper with an electric mixer in a large bowl until light and fluffy. Add the flour, and mix on low until mixture resembles large crumbles. Turn dough out and shape into a log. Wrap dough with plastic wrap, and refrigerate until chilled, about 1 hour.
  2. 2 Preheat an oven to 350 degrees F (175 degrees C). Slice the prepared dough into 1/4-inch thick pieces and place on a baking sheet.
  3. 3 Bake in the preheated oven until golden brown, about 22 minutes. Cool crackers on the sheets for 10 minutes before removing to cool completely on a wire rack. Reduce oven heat to 300 degrees F (150 degrees C). Line the bottom of a 10-inch springform pan with parchment paper, then butter the paper and the sides of the pan.
  4. 4 Place the toasted pecans, baked crackers, and 1 tablespoon melted butter in a food processor. Pulse until crumbled. Press the crumbs into the bottom of the prepared pan. Chill in the refrigerator while preparing the filling.
  5. 5 Beat three 8-ounce packages of cream cheese, 8 ounces of blue cheese, and 6 ounces of Parmesan cheese with an electric mixer in a large bowl until smooth and creamy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat in the heavy cream and 1 teaspoon pepper with the last egg. Pour the mixture into prepared pan.
  6. 6 Bake in the preheated oven for about 1 1/2 hours. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.
  7. 7 Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Add in the chopped pears, dried cherries, balsamic vinegar, brown sugar, and 1/4 teaspoon salt. Cook and stir until pears are tender. Remove the onion and fruit from the skillet using a slotted spoon. Drain the juice back into the skillet, then mash the fruit in a bowl with a fork. Simmer the juice in the skillet over medium heat until thickened, about 5 minutes. Transfer glaze to a separate bowl.
  8. 8 Beat the remaining 8-ounce package of cream cheese, 4 ounces of blue cheese, 2 ounces of Parmesan cheese, and 1/2 teaspoon of black pepper with an electric mixer in a bowl until smooth. Spread the cheese mixture over the cooled cheesecake. Sprinkle with candied pecans. Serve with cherry pear compote, sliced pear, and vinegar glaze on the side.

By Baking Nana

Chef John's Cherry Clafoutis
Dessert French

Chef John's Cherry Clafoutis

4.7

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
  2. 2 Whisk milk, ⅓ cup sugar, flour, and salt together in a mixing bowl to blend and break up any lumps. Whisk in eggs and vanilla until custard is well blended. Spoon about ½ custard into the prepared baking dish.
  3. 3 Bake in the preheated oven until set, about 12 minutes. Remove from oven. Scatter cherries evenly on top of set custard; sprinkle with remaining ⅓ cup sugar. Spoon in remaining ½ custard, trying to avoid rearranging cherries.
  4. 4 Bake in the preheated oven until puffed and browned, about 45 minutes. Cool until just warm; serve warm.

By John Mitzewich

Clafoutis aux Cerises (Classic Clafouti)
Dessert French

Clafoutis aux Cerises (Classic Clafouti)

4.6

Prep
15 min
Cook
45 min
Total
120 min

Instructions

  1. 1 Combine milk and vanilla bean in a pot and steep for at least 1 hour.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.
  3. 3 Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.
  4. 4 Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.
  5. 5 Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.

By Narno

Chef John's Pate de Campagne
Appetizer French

Chef John's Pate de Campagne

4.4

Prep
70 min
Cook
105 min
Total
790 min

Instructions

  1. 1 Combine cloves, nutmeg, ginger, and cayenne pepper in a small bowl to make spice mixture.
  2. 2 Place pork shoulder, duck meat, chopped bacon, chicken livers, onion, shallot, parsley, cognac, salt, garlic, pepper, 3/4 teaspoon spice mixture, and pink curing salt in a large bowl. Mix thoroughly until evenly distributed. Cover with plastic wrap and refrigerate about 2 hours.
  3. 3 Whisk cream, bread crumbs, and eggs together in a bowl.
  4. 4 Transfer pork mixture to a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to 20 minutes to facilitate grinding the meat.
  5. 5 Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer. Add dried cherries and pistachios. Add the cream mixture; fold gently until just combined.
  6. 6 Arrange bacon strips crosswise in a 9x5-inch loaf pan, letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan.
  7. 7 Fill pan to the top with the ground pork mixture; smooth the top. Cover surface with strips of bacon. Fold side bacon piece edges over the top. Cover with a piece of parchment cut to fit the top of the pan; wrap tightly with heavy duty aluminum foil.
  8. 8 Preheat oven to 350 degrees F (175 degrees C).
  9. 9 Transfer pan to a deep pot or Dutch oven. Pour in hot tap water to reach 1/2 to 2/3 of the way up the side of the pan. Cover.
  10. 10 Bake in the preheated oven until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C), 1 3/4 to 2 hours.
  11. 11 Transfer pan to a paper-towel lined surface to absorb any moisture. If mixture has risen above the top edge of the pan, press it down with a heavy pan. Remove the aluminum foil, leaving the parchment paper on top. Transfer pan to a paper-towel-lined baking dish. Cut a piece of cardboard to be slightly smaller than the top of the pan. Wrap with aluminum foil and place on the parchment paper. Press down with weights like canned food.
  12. 12 Refrigerate at least 8 hours to chill and compress the pate.
  13. 13 To unmold the pate, pour very hot water into a large bowl. Dip mold into hot water for 1 to 2 seconds. Turn out onto a paper-towel-lined dish; chill again before slicing.

By John Mitzewich

Preserved Cherries

Preserved Cherries

5.0

Prep
Cook
Total

Instructions

  1. 1 Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 10 minutes to sterilize. Wash new, unused lids and rings in warm soapy water.
  2. 2 Fill sterilized jars with cherries up to the "neck" of the jar.
  3. 3 Pour water into a large pan and bring to a boil. Add sugar and keep boiling until sugar dissolves. Pour hot simple syrup over cherries into the jars up to 1/8-inch from the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
  5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Lenam

Chocolate Covered Cherries III
Dessert

Chocolate Covered Cherries III

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Using a double boiler, heat the chocolate until melted. Stir in milk, using enough to make the chocolate smooth.
  2. 2 Holding the cherries by their stems, dip them one by one into the chocolate mixture.
  3. 3 Place the coated cherries on wax paper until the chocolate has dried.

By Ashlee Young

Cherry, Coconut, and Pistachio Puff Pastry Christmas Tree
Dessert

Cherry, Coconut, and Pistachio Puff Pastry Christmas Tree

4.0

Prep
30 min
Cook
25 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Drain cherries and reserve juice for another use. Finely chop cherries and place in a bowl with coconut; mix well. Let sit until coconut absorbs excess liquid from the cherries, about 5 minutes.
  3. 3 Place 1 puff pastry sheet on a clean counter and lightly score a large triangle shape into it, like a Christmas tree; don't cut all the way through. Repeat with the second puff pastry sheet.
  4. 4 Set aside 2 tablespoons of the coconut-cherry mixture. Spread the rest inside the scored triangle on the first sheet of pastry. Sprinkle with ground pistachios and place the second pastry sheet on top, lining up the triangles. Transfer to one of the prepared baking sheets.
  5. 5 Cut out the shape of the tree along the triangular score line, and remove the outer pastry scraps. Make horizontal cuts on the tree from the outer edges in toward the middle, leaving about 1 inch intact in the center to resemble a trunk. Gently lift each horizontal strip, making sure to lift both sheets of pastry, and twist it a couple of times to expose the filling.
  6. 6 Use the puff pastry scraps to cut out a star shape for the top of the tree and a tree trunk for the bottom. Make sure to use both layers of pastry. Fill the trunk and star with the reserved cherry mix.
  7. 7 Place the star, trunk, and any extra pastry scraps onto the remaining baking sheet. Brush all pastry pieces with beaten egg.
  8. 8 Bake in the preheated oven until puffed and browned all over, 25 to 30 minutes. Gently lift parchment paper onto wire racks and allow to cool completely before serving, about 20 minutes.

By Aroma and Essence

Flathead Cherry Compote

Flathead Cherry Compote

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat the cherries, sugar, rosemary, and water in a saucepan over high heat. Bring to a boil, then reduce heat to medium-low. Cover and simmer until cherries are tender and sauce is thickened, about 15 minutes. Remove from heat and stir in vinegar. Season with salt and pepper. Serve warm or cold.

By DarlisJ

Cherry Ginger Infused Tea
Drink

Cherry Ginger Infused Tea

4.3

Prep
10 min
Cook
5 min
Total
135 min

Instructions

  1. 1 Combine cherries and ginger slices in a glass bowl. Sprinkle sugar over the cherries mixture and cover with 2 cups filtered water.
  2. 2 Cover bowl with plastic wrap and refrigerate 2 hours to overnight.
  3. 3 Bring 2 cups filtered water nearly to a boil; pour over tea bags in a pitcher. Steep tea for 90 seconds. Squeeze tea bags into pitcher and discard bags.
  4. 4 Strain cherry-ginger water into pitcher with green tea, squeezing out excess liquid. Serve with lemon slices and lemon juice.

By Kerri West