Showing posts with label Cherry. Show all posts
Showing posts with label Cherry. Show all posts

Monday, July 1, 2013

CHERRY DUMPLINGS - Recipe of the day

The Bing cherry owes its development to the Ch...
The Bing cherry owes its development to the Chinese-American horticulturalist Ah Bing. (Photo credit: Wikipedia)
Sift two cups of pastry flour with four level teaspoons of baking powder and a saltspoon of salt. Mix with
three-quarters cup of milk or enough to make a soft dough. Butter some
cups well, put a tablespoon of dough in each, then a large tablespoon of
stoned cherries and another tablespoon of dough. Set in a steamer or set
the cups in a pan of hot water and into the oven to cook half an hour.
Serve with a sweet liquid sauce.

Make something extraordinary tonight.
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Monday, June 24, 2013

CHICKEN A LA MONTMORENCY; Recipe of the day

The Bing cherry owes its development to the Ch...
The Bing cherry owes its development to the Chinese-American horticulturalist Ah Bing. (Photo credit: Wikipedia)
Any recipe with the word "Montmorency" is apt to have
cherries in it. The sauce for this one is particularly
good and Frank liked it enough to spread the leftovers on
toast the next day at breakfast. If you don't want to
microwave the roaster breast, just cook it in your oven,
following the package directions. When I'm in a hurry, I
use this microwave recipe, but breasts are the hardest part
of the chicken to keep tender in a microwave because
they're fairly dry to begin with, and if you overcook them,
they'll get tough.
1 roaster breast
1 can (16-ounces) pitted dark sweet cherries
1/4 cup dry red wine
Water
5 teaspoons cornstarch
2 tablespoons red currant jelly (optional)
1 tablespoon butter or margarine
Salt and ground pepper to taste
Place breast, skin side down, on microwave-safe roasting
utensil. Cover with wax paper; microwave at HIGH (100%
power) 5 minutes. Reduce power to MEDIUM HIGH (70% power)
and cook 12 minutes per pound. Halfway through cooking
time, turn breast, skin side up; brush with drippings in
utensil. Re-cover with wax paper; complete cooking. Let
stand, covered, 15 minutes. Test for doneness after
standing; juices should run clear with no hint of pink
when breast is cut near bone.
Drain cherries, reserving syrup in a 4-cup glass container.
Place cherries and red wine in small bowl. Add enough
water to cherry syrup to measure 1 cup. Stir in
cornstarch, mixing until well blended. Microwave at HIGH 3
minutes, stirring twice. Stir cherries with wine into
thickened syrup. Continue cooking at HIGH 1 to 2 minutes
or until mixture thickens and boils for 1 minute. Add
jelly, if desir
ed, and butter; stir until smooth.
To serve, slice chicken and place on warm platter. Spoon
some of cherry sauce over chicken slices; pass remaining
sauce.

Get a new recipe each day right here on GVLN.
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