Cherries Recipes

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Cherry Roasted Chicken Recipe Recipe

Cherry Roasted Chicken Recipe

08.08.13 by Jackie

The cherries from the farmers' market this week weren't very sweet, so I used them in a savory dish and paired them with my specialty, rotisserie chicken. I marinated the poultry overnight in a flavorful, buttery mixture and roasted the meat the following day. Once the chicken was fully cooked, I used the pan drippings and poached the pitted cherries until softened. 

This method is my way to make good use of fruit that can't be eaten as is or in dessert. Next time you're a bit disappointed with the groceries you bring home, think twice before wasting them; there's almost always a clever way to turn an item into a delicious dish and no one will ever suspect the reason you decided to go this route!


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French Macarons flavored with Cherries  Recipe

After posting recipes for almost 5 years, I realized I had never paid homage to the most famous French pastry: le macaron. Today is my attempt to correct this oversight. I made cherry-flavored macarons since this delicious red fruit is finally available in the market.

Making this delicate confection is very time-consuming but so rewarding. I'm not as good at it as I would love to be. They really should rise a bit more in volume, but the meringue still looks decent and the taste is there. The elements of the macaron are egg whites, powdered sugar, granulated sugar, almond flour and a bit food coloring. This assembly is also tricky as the shells can be crushed very easily. I simply add a small mound of cherry-flavored white chocolate ganache and then holding them by the base of the cookie, gently press the two shells together against each other to form the beautiful sandwich cookie


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Cherry Almond Tart Recipe Recipe

Cherry Almond Tart Recipe

06.15.12 by Jackie

I mentioned recently that my husband Lulu surprised me with a celebratory trip to the Napa Valley. We felt it was well deserved after completing the manuscript of my first cookbook (available for pre-order). We stayed at the Vintage Inn. We've been there  before and we've never been disappointed. The hotel is located in the heart of Yountville, within 3 blocks of what seems like the highest concentration of Michelin Star Restaurants in the world. The service was exquisite as usual with complimentary champagne breakfast buffet daily and a lovely afternoon tea service to boot. It's by far the best hotel breakfast I've ever had, ranging from petite pastries, freshly-made omelets, goat cheese walnut puffs and chocolate tartlets. What truly caught my attention was the delicious almond tart with seasonal fruit. I couldn't resist making the same dessert today to remind us of our trip, and as a huge thank you to Lulu for such a fabulous, memorable vacation. Of course, the restaurants were out of this world and the scenery was beautiful; but the highlight of the trip was relaxing with my husband and baby at this lovely hotel. If you visit Yountville, without a doubt, stay at the Vintage Inn!

The tart is made with a dense, almond filling and a large quantity of fresh cherries and blueberries. I made the crust with powdered sugar, toasted rice flour and regular all-purpose flour. The result is a wonderful fruit tart oozing with sweet fruits and a crunchy crust.


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Cantaloupe and Cherry Fruit Salad with Maple Ginger Syrup Recipe

We're hitting the very end of cherry season in California. I made a fruit salad combining cherries and sweet cantaloupe. Once pitted and sliced, I let the fruits macerate in cardamom and ginger-flavored maple syrup until the juices begin to flow. I also spiced the fruit salad with thinly sliced candied ginger to accentuate the flavor.

This is a quick and easy dessert recipe that celebrates the end of the summer. There's probably a week or two left to enjoy cherries; otherwise you'll have to wait till next year or hit the frozen aisle of your market. 


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Agar Agar Cherry Panna Cotta Recipe Recipe

Agar agar panna cotta is my way of making a light dessert suitable for a strict vegetarian diet. Agar agar powder is a good gelatin substitute for vegetarians. It's derived from seaweed and is cooked the same way you would gelatin. It's widely used in Asia, especially for making rau câu (Vietnamese jello cake).

This time around I decided to flavor the panna cotta with cherries. I incorporated fresh fruit, cherry extract and a little red food coloring to make the dessert more appealing. We have some very pretty verrines which I used as the molds. It’s a tasty summer dessert with definite visual appeal!

 


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