Cherry Garcia Cookies Recipe
1 cup dried cherries
1/3 cup cherry liqueur
1/2 cup butter - (1 stick)
1/2 cup granulated sugar
1/2 cup light brown sugar - (packed)
1-1/2 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp salt
1/2 tsp baking soda
1-1/2 cup flour
3/4 cup coarsely-chopped white chocolate
1/2 cup coarsely-chopped semi-sweet chocolate
1/2 cup coarsely-chopped macadamia nuts (optional)
Preheat oven to 350 degrees F.
Plump dried cherries by covering with boiling water.
Let stand a couple of minutes. Drain well and toss with
cherry liqueur. Drain when required or even better,
let sit a couple of hours or overnight for best flavor,
then drain and use in recipe.
Cream butter with granulated and brown sugars. Blend
in egg, vanilla and almond extracts. Fold in salt, baking
soda and flour. Fold in drained cherries, white and
semisweet chocolate and nuts. Batter should be soft.
Drop in generous tablespoons onto baking sheets lined
with parchment paper. Bake at 350 degrees F. until lightly
browned around edges, 12 to 14 minutes.
Yield: 30 cookies.
Comments: Inspired by Ben and Jerry's Cherry Garcia
ice cream, this buttery cookie offers the tang of chewy,
dried sour cherries, along with chunks of white and
dark chocolate. Macadamia nuts are optional but terrific.
Use the best white chocolate you can find. An adult
cookie that kids also adore.
Recipe from: Marcy Goldman, a Montreal-based food writer
and professional bakery and pastry chef and a regular
contributor the LA Times.
6 large egg yolks
1/3 cup sugar
1/3 cup dry white wine
2 Tbsp Grand Marnier or Mandarin Napoleon Liqueur
1/2 pint whipping cream, whipped
2-1/2 cups tart red cherries, fresh or frozen
In the top of a double boilier, combine the egg yolks
and sugar, beating well. Add the wine to the egg mixture.
Have the water in the double boilier, simmering and
place the pan with the egg mixture on top. Whisk the
mixture constantly until it thickens into a fluffy custard,
about 5 minutes. Remove the egg mixture from the heat
and beat until cool. Fold the stiffly beaten whipped
cream into the cooled egg mixture and add the liqueur.
Spoon the mixture over the cherries and serve.
Yield: 8 servings
Recipe from: The National Red Cherry Institute
Chops with Cherry Mint Sauce
Recipe courtesy Saddle Ranch Chop House
6 Colorado lamb chops
1 cup extra-virgin olive oil
1 tablespoon fresh rosemary leaves
4 cloves garlic, sliced
Cherry Mint Sauce, recipe follows
6 fresh mint sprigs, for garnish
Rinse lamb chops under cold running water and pat dry
with paper towels. Place the lamb chops in a large resealable
plastic bag and add olive oil, rosemary, and garlic.
Let marinate overnight in the refrigerator.
Preheat your grill. Remove the lamb chops from the plastic
bag and season with salt and pepper. Place the lamb
chops on the grill at a 45 degree angle to establish
nice grill marks. Once the internal temperature has
reached 135 to 140 degrees, remove the lamb chops from
the grill and let rest for 5 minutes before serving.
Spoon the Cherry Mint Sauce over the meat and serve
with mashed potatoes and string beans, if desired. Garnish
each plate with a sprig of mint.
Cherry Mint Sauce:
2 cups dried cherries
4 cups cabernet
2 cups mint stems
1 cup mint leaves, chopped
1/4 cup sugar
3/4 cup water
1/8 cup cornstarch
Place cherries, wine, and mint stems in a large skillet
and bring to a boil; cook until reduced by 2/3 and then
remove stems. Whisk in chopped mint and sugar. In a
small bowl, mix together water and cornstarch to form
a slurry, and then add to the cherry sauce. Cook the
sauce until it coats the back of a wooden spoon.
This recipe was provided by professional chefs and has
been scaled down from a bulk recipe provided by a restaurant.
The Food Network Kitchens chefs have not tested this
recipe, in the proportions indicated, and therefore,
we cannot make any representation as to the results.
Maraschino Cherries Recipe
4-1/2 pounds pitted cherries
4-1/2 pounds sugar
3 cups water
juice of one lemon
1 ounce red food coloring
1 ounce almond extract
2 quarts water
1 Tbsp pickling salt
1 tsp alum
Soak cherries overnight in heated brine (water, salt
The next morning, drain cherries. Rinse in cold water.
Combine cherries, water, sugar, lemon juice, and red
coloring. Heat to boiling point. Let stand 24 hours.
Again boil juices, pour over cherries and let stand
24 hours. Bring to boil again. Add almond extract and
cherries. Pack in hot sterilized jars and seal.
Water Bath Time from The Ball Blue Book- pints 20 min,
quarts 25 min.
Tart Pickled Cherries in the French Style Recipe
1 lb ripe, firm, Bing, Lambert, or other sweet cherries
(sour cherries may be substituted)
5 or 6 sprigs (each at lest 4 inches long) fresh tarragon
3/4 cup vinegar
1/4 cup sugar
2 tsp fine, non-iodized salt
Sort the cherries, discarding any with soft spots or
blemishes; rinse and drain them. Clip the stems to 1/2
inch; roll the cherries in a towel to remove all possible
Rinse the tarragon sprigs and pat them dry. Drop them
into a dry, sterilized 1 quart canning jar. Add the
cherries, which should not quite fill the jar.
Stir together in a saucepan the vinegar, sugar and salt.
Heat over medium heat to simmering, stirring, until
the sugar and salt have dissolved. Cool the liquid completely.
Pour the cooled liquid over the cherries, being sure
to cover them completely; remove any bubbles, adding
more liquid if necessary. Leave about 1/2 inch of headspace.
Seal the jar with a sterilized two-piece canning lid
according to manufacturer's directions. Store cherries
for at least a month before serving them.
Three-Cherry Jam Recipe
2 cup light sweet cherries
2 cups dark sweet cherries
2 cups tart red cherries
6 cups sugar
Juice of 1 lemon
Pit and measure cherries. Grind coarsely. Simmer about
5 minutes to soften skins. Add sugar and juice. Cook
until thickened, 15 to 20 minutes, but no longer than
20 minutes. Skim and pour into hot sterilized jars.
Adjust lids at once and process in boiling water bath,
212 degrees F., for 5 minutes. Remove from canner and
complete seals unless closures are self-sealing type.
Yield: about 6 pints
Deep Dish Cherry Pie
Recipe courtesy Gale Gand
Piecrust dough, recipe follows
For the filling:
1 1/4 pounds fresh or thawed frozen cherries, or 2 (16-ounce)
cans pie cherries
3 tablespoons cornstarch
3/4 cup granulated sugar
1/4 teaspoon freshly grated ginger
1 teaspoon freshly squeezed lemon juice
1/4 cup heavy cream
2 tablespoons sugar
1 pint vanilla ice cream
Roll out the pie dough to 1/8th-inch thick and chill
on parchment lined sheet pans. Cut out disks of dough
1-inch bigger than your ovenproof 8 to 12 ounce crocks.
Keep chilled until ready to use.
Preheat oven to 375 degrees F.
Drain the cherry juices into a medium saucepan; you
should have about a cup of juice. Add the cornstarch,
sugar, ginger, and lemon juice and whisk to dissolve
the cornstarch then bring it to a simmer over medium
heat whisking all the while. When thickened, turn off
the heat, stir in the cherries.
Pour the cherry filling into the ovenproof dishes and
set aside to cool slightly. Carefully place the rolled-out
disks on top and ease them into the dishes so it doesn't
hang over the edge. Brush each disk with a little heavy
cream and then sprinkle lightly with 2 tablespoons of
sugar. With the tips of a pair of scissors, snip a X
vent hole in the top of each crust.
Place the pies on a sheet pan, to catch any juices that
boil over. Bake until the crust is golden brown and
the juices are bubbling at the vents, 25 to 30 minutes.
Let cool to room temperature. Serve at room temperature
with vanilla ice cream.
4 1/2 cups sifted all-purpose flour
2 teaspoons kosher salt
2 teaspoons sugar
12 ounces (3 sticks) cold unsalted butter, cut into
1/2 cup ice water (strain out the ice just before using)
2 teaspoons red wine vinegar
In a mixer fitted with a paddle attachment (or using
a hand mixer), mix the flour, salt, and sugar for 1
minute. Add the butter and mix just until you have a
crumbly, sandy mixture. You should still be able to
see the pieces of butter.
In a small bowl, stir the water and vinegar together.
With the mixer running at medium speed, drizzle in the
water-vinegar mixture and mix just until a dough forms.
You should still see small bits of butter.
Turn out onto a work surface, divide the dough in half,
and shape into round, flat disks. Wrap separately in
plastic wrap and refrigerate at least 30 minutes before
using. (Or, refrigerate up to 48 hours or freeze up
to 1 month before using. If frozen, let thaw in the
refrigerator overnight before rolling out.)
When the time comes to roll out the dough, let the dough
warm up for a few minutes at room temperature. Dust
a work surface with just a few tablespoons of flour
and keep some extra flour at hand. If you like, you
can roll out the dough between two sheets of waxed paper
(flouring the bottom sheet and the top of the dough
before rolling), which makes it much easier to transfer
to the pan later on. However, you won't be able to check
the progress of the dough as easily. It's entirely up
Sprinkle a little flour on top of the dough and start
rolling outward from the center with quick, light strokes.
Don't worry if the edges split a bit; concentrate on
getting a good circle going from the center. Lift up
and rotate the dough 1/4 turn every minute or so to
help ensure even rolling. The dough should feel smooth
and soft; some say it should feel like the inside of
your forearm. If it gets sticky, sprinkle on a bit more
flour, but don't do this more than two or three times;
the dough will absorb too much flour. Instead, put it
back in the fridge for 15 minutes to firm the butter
up. Keep rolling until the circle is at least 2 inches
larger than your pan (for example, 11 inches wide for
a 9-inch pie pan), or 3 inches larger for deep-dish
Set your pie or tart pan nearby. We always use heavy
aluminum pans, because glass pans seem to bake the crust
too fast. However, we know that the advantage of glass
is that you can easily check the color of the crust.
Again, it's up to you. Either choice will work.
To transfer the crust to the pan, we find it easiest
to roll a finished crust up onto the rolling pin, then
gently unroll it in the pan. Or, you can fold it gently
in quarters, lift it up, position the center point on
the center of the pan, and unfold it into the pan. If
using waxed paper, peel off the top layer, turn the
crust gently into the pan, and peel off the remaining
paper. Make sure that the dough is allowed to settle
completely into the pan.
Don't stretch and press the dough into the corners;
stretched dough will likely shrink back when you bake
it. Instead, lift the edges of the crust to let it settle
down into the corners. If the dough tears a bit, don't
be concerned; it will patch easily. Using scissors or
a sharp knife, trim the dough to within 3/4 inch of
the rim. Use any extra scraps to patch the crust, pressing
with your fingers (wet them if necessary) or set aside.
For a double-crust pie: Leave the edges of the bottom
crust hanging over the rim. Roll out the second piece
of dough into a circle about 11 inches in diameter.
Line a sheet pan with parchment or waxed paper. Roll
the dough up onto the rolling pin, then unroll it onto
the sheet pan.
Chill the finished crust or crusts for 20 to 30 minutes
before filling the pie. When the bottom crust is filled,
rest the top crust on top and pinch the edges together,
turning them under all the way around. To decorate the
rim, just press it all around with the back of a fork.
For a slightly more advanced look, press the thumb and
forefinger of one hand together. Use them to gently
push the thick dough rim outward, while pushing inward
with the forefinger of the other hand, so that they
intersect in a "V" with the dough in between.
Repeat all around the rim to make a wavy edge.
For a prebaked pie or tart crust (blind baking): Preheat
the oven to 375 degrees F. Line the inside of the chilled
crust with aluminum foil (don't turn it down over the
rim, but leave the extra sticking up so that you have
something to hold on to). Fill the foil all the way
up to the top of the shell with pie weights or dried
beans. Bake 25 to 30 minutes, until dry and beginning
to turn "blond". Lift the foil and weights
out of the shell and bake another 10 to 15 minutes,
checking frequently to prevent over baking, until medium
Yield: 2 crusts Preparation time: 15 minutes plus rolling
and shaping Cooking time: 30 minutes Ease of preparation:
Recipe courtesy Gale Gand, "Butter Sugar Flour
Eggs" by Gale Gand, Rick Tramonto, Julia Moskin:
Clarkson N. Potter Publishers, 1999