Almost Cherry Garcia Cookies Recipe

Ingredients
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 egg
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)

Instructions
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.

Credits
Recipe from: Marcy Goldman, a Montreal-based food writer and professional bakery and pastry chef and a regular contributor the LA Times.

Cherry Sabayon Recipe

Ingredients
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

Instructions
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

Credits
Recipe from: The National Red Cherry Institute

Lamb 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
Kosher salt
Black pepper
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.

Homemade Maraschino Cherries Recipe

Ingredients
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

Instructions
Soak cherries overnight in heated brine (water, salt and alum).

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

Ingredients
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

Instructions
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 moisture.

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

Ingredients
2 cup light sweet cherries
2 cups dark sweet cherries
2 cups tart red cherries
6 cups sugar
Juice of 1 lemon

Instructions
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.


Piecrust:
4 1/2 cups sifted all-purpose flour
2 teaspoons kosher salt
2 teaspoons sugar
12 ounces (3 sticks) cold unsalted butter, cut into pieces
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 to you.
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 pies.

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 brown.
Yield: 2 crusts Preparation time: 15 minutes plus rolling and shaping Cooking time: 30 minutes Ease of preparation: moderate
Recipe courtesy Gale Gand, "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999