Sweet Black Pepper Cherry Glaze

August 11th, 2011 § 0 comments § permalink

Makes ½ cup


¼ cup honey
1 tablespoon molasses
1 teaspoon Dijon mustard
1 tablespoon dried cherries, chopped
1 tablespoon fresh herbs of choice, chopped fine


Combine all ingredients in a small sauce pan, mix and bring to a low simmer for about 5 minutes or until mixture is loose and mixed and herbs are infused. Take off heat and take out dried cherries.

Black Cherry Ice Cream

July 29th, 2011 § 0 comments § permalink

Makes 4 cups


2 cups heavy cream, whipped to thick consistency
1 cup sugar
1 tablespoon lemon juice
2 cups ripe black cherries halved


Make sure the heavy cream is whipped to a thick consistency and mix in sugar and lemon juice and fold in cherries. Freeze by using an ice cream maker or by the hand method, beating after a few hours in the freezer and letting freeze again.

Dried Cherry Cola

May 23rd, 2011 § 0 comments § permalink

Makes 4 colas


2 tablespoons sucanat (raw unrefined sugar)
1 cinnamon stick
2 tablespoons dried cherries, chopped
½ cup water


In a small sauce pan combine sucanat, cinnamon stick, cherries and water and bring to a boil. Reduce to a low heat and let simmer for about 3 -4 minutes. Take off heat and discard cinnamon stick. Divide mixture up between the 4 glasses. Fill glasses with ice and then fill with seltzer. Stir well and enjoy!

Chocolate Dried Cherry Nut Clusters

May 23rd, 2011 § 0 comments § permalink

Makes about 15 clusters


½ cup raw almonds
½ cup raw peanuts
¼ cup pumpkin seeds
¼ cup dried cherries
8 ounces dark chocolate melted
Himalayan pink salt


In a medium bowl mix together almonds, peanuts, pumpkin seeds and dried cherries. On a baking sheet lines with parchment paper place a teaspoon or a little more of the melted chocolate down in a circle shape Place a spoonful of the nut mixture on top of the chocolate circle. Drizzle more chocolate about 1 tablespoon over the top of that little nut mound and repeat until all chocolate and nets are used. Place in the refrigerator for the chocolate to harden. Remove form the parchment paper and serve. Can be stored in the refrigerator for up to 3 weeks.

Rosemary & Dried Cherry Shortbread

March 2nd, 2011 § 0 comments § permalink

Makes 6 dozen cookies


2 ¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon coarse salt
3 ½ teaspoons fresh rosemary, chopped fine
10 tablespoons (1 ¼ sticks) unsalted butter, softened
1 cup sugar
2 tablespoons extra-virgin olive oil
3 tablespoons heavy cream
1 large egg
½ cup dried cherries, chopped
Fine sanding sugar for sprinkling


Preheat oven to 350ËšF. In a large bowl, whisk flour, baking soda, salt and chopped rosemary; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in olive oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Add egg and dried cherries and mix until just combined.

Shape dough into ¾ inch balls and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers and sprinkle with sugar.

Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheet or wire racks. Store in airtight container.

Dried Cherry Almond Cream Filling

January 2nd, 2011 § 0 comments § permalink


2 tablespoons butter
1 tablespoon almond paste
1 teaspoon vanilla
½ cup dried cherries, chopped
½ cup roasted almonds, chopped fine
Pinch of salt
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing of pop tarts


Preheat oven to 350°F. In a small bowl, combine all ingredients. Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center. Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.

Suggested Crust: Whole Wheat, plain, cornmeal
Suggested Topping: Chopped almonds, flax seeds

Cherry Chocolate Chip Muesli Energy Bars

October 8th, 2010 § 0 comments § permalink

Makes 18-20 bars


1½ cups rolled oats
½ cup dried cherries
1 cup muesli (of your choice)
6 tablespoons butter
¼ cup nuts (*optional)
½ cup brown rice syrup
½ cup whey or soy protein powder
¼ cup wheat germ
1 teaspoon cardamom
½ cup semi-sweet chocolate chips
½ cup brown sugar


Preheat oven to 350ËšF. Prepare a half sheet tray with baking spray and set aside. On a separate sheet tray, toast oats and nuts in oven until golden brown and fragrant, 10 to15 minutes, and let cool. In a large mixing bowl, combine all dry ingredients. Meanwhile, place a medium-sized saucepan over medium-low heat and add liquids and warm through, 1 to 2 minutes. Add to dry ingredients, stir well and cool. Once cooled, add chocolate chips and combine. Press oat and nut mixture into prepared half sheet tray and bake for 20 minutes or until browned. Once out of oven, cool for 30 minutes. Once cooled, cut and place in refrigerator overnight. For on-the-go travel, wrap in wax paper.

Cherry Chive Ice Cream

November 3rd, 2009 § 0 comments § permalink


2 cups heavy cream
1 cup sugar
1 cup fresh cherries lightly mashed
1 cup water
2 T chopped fresh chives


In a saucepan place 1 cup sugar and 1 cup water and bring to a boil until the sugar is all dissolved. Let simmer for 5 more minutes to steep, take off heat and set aside for 5 more minutes and set simple syrup aside. In another heavy saucepan on medium heat, heat the cream until just about to boil but do not let it boil. Remove it from the heat and add the sugar. Mix the simple syrup and cherry mash in with the cream until well mixed, set aside in refrigerator for about an hour. Add chopped fresh chives and follow ice cream maker instructions.

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