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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

Holiday Goat Cheese Log
Appetizer

Holiday Goat Cheese Log

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Pulse almonds in the bowl of a food processor until chopped. Add parsley and chives; continue to pulse until incorporated. Add cherries and process until everything is finely chopped and you have a nice mixture of red and green.
  2. 2 Pour nut mixture onto a flat work surface and spread into a thin layer.
  3. 3 Roll goat cheese log in the nut mixture until fully covered. Carefully pick it up and tap the ends of the log into the nut mixture to cover. Place on a serving dish.

By Ann

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

Limeabalemon Glaciate
Dessert

Limeabalemon Glaciate

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Blend the ice and banana together in a blender set to Low until mixed, adding the lime juice and lemon juice as it blends to keep the ice from freezing to the side of the blender. Serve in a tall glass and garnish with coconut or a cherry.

By SouthernSon

Hot Fruit Compote
Dessert

Hot Fruit Compote

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Pour pears, peaches, and cherries with their liquids into the prepared baking dish; stir. Stir oats and 1/4 cup brown sugar together in a bowl; sprinkle over the fruit mixture. Sprinkle remaining 1/4 cup brown sugar over the oat layer. Sprinkle cinnamon over the brown sugar. Arrange butter pieces evenly over the top.
  3. 3 Bake until hot, bubbly, and slightly brown at edges, about 20 minutes.

By METG

Slow Cooker White Chocolate Bread Pudding
Dessert

Slow Cooker White Chocolate Bread Pudding

4.0

Prep
10 min
Cook
75 min
Total
115 min

Instructions

  1. 1 Look over the cherries to make sure all the pits were removed. Combine cherries and brandy in a small bowl. Microwave on high power for 30 seconds. Let stand until cool, about 30 minutes. Drain.
  2. 2 Grease a 3 1/2-quart slow cooker with butter. Cover the bottom with 1/2 of the bread cubes. Scatter 1/2 of the cherries and white chocolate chips on top. Layer remaining bread cubes, cherries, and chocolate on top.
  3. 3 Whisk eggs and sugar in a medium bowl until smooth. Whisk in half-and-half and vanilla until blended. Carefully pour over the bread mixture, gently pressing down on the bread to immerse in liquid.
  4. 4 Cook on High, without lifting the lid, until set and puffed, about 1 hour 15 minutes. Serve warm or at room temperature.

By JenM08

Pear Conserve with Cherries and Hazelnuts

Pear Conserve with Cherries and Hazelnuts

3.8

Prep
Cook
Total

Instructions

  1. 1 Peel, core, and cut pears into 1/2 inch cubes. There should be about 4 cups of fruit.
  2. 2 Combine pears, dried cherries, vinegar, sugar, ginger, pepper, and salt in a heavy large saucepan. Simmer over medium heat until slightly thickened, stirring occasionally, about 25 minutes. Remove from heat, and cool to room temperature. Cover, and refrigerate overnight. Can be prepared 4 days ahead.
  3. 3 Toast hazelnuts at 350 degrees F (175 degrees C) on an ungreased baking sheet for 5 to 8 minutes. Husk the nuts, and chop coarsely. Stir into pear conserve. Serve at room temperature.

By Christine L

Cherry-Berry Coulis
Dessert American

Cherry-Berry Coulis

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine fruit, sugar, and salt in a saucepan over medium heat until fruit is thawed and just warmed through, about 5 minutes. Do not boil.
  2. 2 Transfer fruit mixture to the bowl of a small food processor; pulse until smooth, 15 to 20 seconds.
  3. 3 Strain puréed mixture using a fine-mesh strainer into a bowl, pressing solids with the back of a spoon. Stir lemon juice into coulis; serve.

By France Cevallos

Chocolate Chip Cookie Ice Cream Cake
Dessert

Chocolate Chip Cookie Ice Cream Cake

4.8

Prep
20 min
Cook
Total
305 min

Instructions

  1. 1 Crush 1/2 of the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around the edge of the pan. Spread 3/4 cup fudge topping over crust. Freeze for 15 minutes.
  2. 2 Meanwhile, soften 1 quart ice cream in the microwave or on the countertop. After crust has chilled, spread softened ice cream over the fudge layer. Freeze 30 minutes.
  3. 3 Scoop remaining quart of ice cream into balls and arrange over the spread ice cream layer. Freeze until firm, 4 hours to overnight.
  4. 4 To serve, garnish with remaining fudge topping, whipped cream, and cherries.

By Arvilla

Dried Cherry and Cranberry Sauce

Dried Cherry and Cranberry Sauce

4.8

Prep
5 min
Cook
15 min
Total
500 min

Instructions

  1. 1 Stir the cranberry juice cocktail, water, brown sugar, cinnamon stick, and allspice together in a saucepan; bring to a boil. Add the cherries to the cranberry juice mixture; cook another 2 minutes. Add the cranberries; continue cooking, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and chill in refrigerator 8 hours to overnight. Remove and discard cinnamon stick before serving.

By Atriel

Pan-Seared Brussels Sprouts
Lunch

Pan-Seared Brussels Sprouts

4.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Slice each Brussels sprout into 5 or 6 slices.
  2. 2 Mix Dijon mustard and honey together in a small bowl.
  3. 3 Heat olive oil in a large skillet over high heat. Add Brussels sprouts and cook for 1 minute. Pour in Dijon-honey mixture; cook and stir continuously until Brussels sprouts start to brown, 2 to 3 minutes. Add almonds and cherries in the last minute of cooking. Season with sea salt.

By Chef V

Chocolate-Covered Cherry Popsicles®
Dessert

Chocolate-Covered Cherry Popsicles®

3.0

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Blend yogurt, coconut milk, cocoa powder, brown sugar, vanilla extract, and almond extract in a blender until smooth. Pour into ice pop molds to 3/4 full. Fill remaining space in each mold with cherries, and push cherries down into cocoa mixture with a knife to evenly distribute. Freeze until solid, at least 8 hours.

By Hannah

Red Fruity Pie
Dessert

Red Fruity Pie

4.1

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 In a saucepan, combine the raspberries, cherries and sugar. Cook over medium heat until soft. Remove from the heat and set aside. In a separate bowl, mix together the oats, brown sugar, cinnamon and melted butter.
  3. 3 Use a slotted spoon to spoon the fruit into the pie crust. Try not to add too much juice. Sprinkle the oat mixture over the top.
  4. 4 Bake for 10 minutes in the preheated oven, or until oats are toasted and crisp.

By Debbie Yu