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Cherry Delights

Lauren

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Dec 6th, 2016

Cherries in bowl

Cherries aren’t just for the summer they’re also good for the holidays, gatherings and just for every day! Check out these recipes from Fruits from Chile and pick up some cherries today.

 

 

Goat Cheese Bruschetta with Fresh Cherries and Mint
Goat Cheese Bruschetta

 

Ingredients:
2 cups (1/2 pound) fresh Chilean cherries, pitted and halved or quartered
¼ cup lightly packed mint leaves, cut into thin strips (chiffonade)
1 tablespoons fresh orange juice
8 slices baguette, toasted
4 ounces fresh goat cheese
Directions:
In a medium bowl, toss together cherries, mint and orange juice.
Spread toasted bread slices with goat cheese and top with cherry mixture.

Makes 4 Servings

 

 

 

Chilean Cherry, Wild Rice, and Quinoa Salad
Chilean cherry wild rice and quinoa salad

 

 

 

 

 

 

 

 

 

 

 

Ingredients
SALAD
3/4 cup wild rice
1/2 cup quinoa
2 cups fresh Chilean cherries, pitted and cut in half
2 celery stalks, diced
3/4 cup smoked Gouda cheese
1/2 cup chopped, toasted pecans

VINAIGRETTE
1/4 cup extra virgin olive oil
1/4 cup fruity vinegar (raspberry, strawberry or other)
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions
Preheat oven to 350°F.

In a large saucepan, bring six cups of water to a boil. Add wild rice and cook for 30 minutes on medium heat.
Add quinoa and cook until both rice and quinoa are tender, approximately 15 minutes more.
Drain excess water and rinse with cold water. Drain well; set aside.

Spread whole pecans on a baking sheet and bake at 350°F for approximately 8 minutes (or until fragrant), stirring once.
Let pecans cool and chop. If using sliced pecans, toast in a small, dry skillet over medium-low heat.
Stir constantly until lightly browned (approximately 3 minutes). Let pecans cool.

Combine oil, vinegar, Dijon mustard, salt, and pepper in a large bowl and whisk until well blended.
Add the rice and quinoa to a serving bowl and mix. Add cherries, celery, Gouda, and chopped pecans, and toss gently.
Salad is best served at room temperature, but cold is fine.

Makes 8 Servings (3/4 cup each)

 

 

 

Chilean Cherry Chocolate Chip Muffins
chilean cherry chocolate chip muffins

 

 

 

 

 

 

 

 

 

 

 

Ingredients
2 2/3 cups flour
1/2 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, cubed and softened
1/2 cup white sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla
1 3/4 cups plain fat-free or plain Greek yogurt
1 1/4 cups fresh Chilean Cherries, pitted and chopped
1 1/4 cups chocolate chips (about 6 ounces by weight)
Baking spray or paper liners

Directions
Preheat oven to 375°F.

Line muffin tin with paper liners or spray with nonstick baking spray. In a large bowl, mix flour, cocoa powder, baking powder, baking soda and sale. Set aside.

Cream butter and sugars in a bowl using an electric mixer with paddle attachment, on medium speed until fluffy; about 3 minutes.
Add eggs one at a time and vanilla. Mix until well combined. Reduce speed to low; alternate flour mixture and yogurt until incorporated.
Remove bowl from mixer, gently fold in cherries and chocolate by hand. Divide batter among muffin tins using a cookie scoop. (Batter will be very thick.)

Bake 15-20 minutes, rotating half way through. Test muffin by inserting skewer in the center.
Skewer should come out clean. Let cool for 5 minutes before removing from pan.

 

 

Recipes provided by Fruits of Chile. For more recipes, visit FRUITS FROM CHILE

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