Pin It Author: Kitchen Nostalgia Serves: 4 Ingredients: 3 cups red wine (merlot, cabernet) 1/3 cup brandy or rum or vodka 1/2 cup orange juice 1 - 2
cup cherry juice (or red berries juice) 2 - 3 cups of assorted winter fruit (persimmon,... Continue Reading →
Mix 2
cups cherry juice, dried cherries and sugar into same skillet.
Not exact matches
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2
cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2
cups frozen wild blueberries (or about 2
cups big fresh blueberries) 5
cups halved
cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh)
juice of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch of salt for the vanilla bean custard: 1
cup heavy cream 1/4
cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
Whisk 1
cup of the powdered sugar into the
cherry juice.
3
cups fresh pineapple chunks 2 medium pears, cut into 1 / 2 - inch pieces 2
cups frozen sliced peaches 1
cup frozen pitted
cherries 1
cup frozen orange
juice concentrate, thawed 2 tablespoon packed dark - brown sugar 1 teaspoon vanilla extract 2 tablespoons cornstarch
3 tablespoons olive oil 1/4
cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping
cup sweet red peppers, diced large (or one red bell pepper) 2
cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3
cups vegetable broth at room temperature 2
cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2
cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2
cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
juice
1
cup almond meal * 1
cup unsweetened coconut, finely ground 7 large eggs, separated 1
cup sugar 2 teaspoons pure vanilla extract or 2 tablespoons
cherry brandy or kirsch ⅛ teaspoon salt 3 drops lemon
juice
* 1/2
cup lemon
juice 1/2
cup plain yogurt (I used vanilla) Honey to taste (I did not use this) Seasonal fresh fruit: berries, peaches and
cherries 1/2
cup raisins (I did not use)
1 (2 - quart serving size) envelope lemon flavor unsweetened soft drink mix 3/4
cup sugar 8
cups cold water 1/4
cup maraschino
cherry juice Juice of 1 medium lemon Lemon wedges Maraschino cherries Ice cubes In a large pitcher, combine drink mix, sugar, water, cherry juice, and lemon j
juice Juice of 1 medium lemon Lemon wedges Maraschino cherries Ice cubes In a large pitcher, combine drink mix, sugar, water, cherry juice, and lemon j
Juice of 1 medium lemon Lemon wedges Maraschino
cherries Ice cubes In a large pitcher, combine drink mix, sugar, water,
cherry juice, and lemon j
juice, and lemon
juicejuice.
4
cups cooked quinoa, cooled veggies of your choice (I used broccoli,
cherry tomatoes, scallions and red peppers this time around) 3/4
cup sunflower seeds 1/4
cup low sodium soy sauce 1/4
cup extra virgin olive oil
juice of 1 to 1 1/2 lemon (s) salt and pepper to taste
4
cups grilled corn 1/2
cup red onion, diced 2
cups cherry tomatoes, quartered 1/4
cup chopped cilantro 1/2
cup crumbled goat cheese Dressing: 1/4
cup lemon
juice 1/2 tsp lemon zest 1 tsp cumin 1 tsp chipotle chili powder 3 Tbsp olive oil
Ingredients: For the Salad: 4
cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1 bunch scallions, diced 2 small red onions, diced 2
cups cherry tomatoes, chopped 1 avocado, diced 1 red bell pepper, chopped fresh dandelion greens Southwest dressing: 1/2
cup sour cream southwest spice rub, however much you want
juice of one lime 1 chipotle chile (diced) & a couple spoons of adobo sauce a couple small spoons of mustard
INGREDIENTS 1
cup elderberry syrup, cold 1/4
cup pure tart
cherry concentrate (not
juice) 1/2
cup really hot but not boiling water 1/3
cup gelatin Silicone Molds Full tutorial: Homemade... Read More
1/4
cup hot chile oil 10
cherry tomatoes 1 small onion, cut in half and sectioned 6 large jalapeño chiles, seeds and stems removed, cut into large chunks 2 pounds lamb, cut in 1 / 2 - inch cubes 1/2
cup fresh lemon
juice 3 cloves garlic, minced 1/4 teaspoon salt Pinch sugar
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3
cup olive oil 2 tablespoons lemon
juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1
cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12
cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2
cup vermicelli, broken into 1 - inch pieces 1
cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2
cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
1 pound linguine 1 bunch fresh basil (reserve some leaves for garnish) 1/2
cup pine nuts 2 avocados, pitted and peeled 2 tablespoons lemon
juice 3 cloves garlic 1/2
cup olive oil Sea salt Freshly ground black pepper 1
cup halved
cherry tomatoes or sliced sun - dried tomatoes (optional)
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and
juice of 3 limes 1/2
cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1
cup halved
cherry tomatoes 6 scallions, thinly sliced 3/4
cup finely chopped fresh cilantro leaves freshly ground black pepper
1 1/2
cups water 1
cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛
cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2
cup fresh flat - leaf parsley, chopped 1/4
cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3
cup dried cranberries or
cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the
juice ⅛ teaspoon ground chili pepper of choice
1
cup cherry tomatoes, halved 2 tablespoons fresh cilantro, chopped 1 tablespoon fresh lemon or lime
juice • Salt • Olive oil
1 or 2 ripe bananas 1/2 to 3/4
cup or more frozen blueberries 1/4
cup frozen strawberries (or any other fruit: mixed fruit, pineapple,
cherries, etc.) 1 tablespoon ground flax seeds A few tablespoons fresh orange
juice 1/2
cup non-dairy milk 1 to 2 tablespoons almond butter (optional)
Sour
cherry sauce 8
cups of pitted sour
cherries (I'm sure
cherries of any variety would also be good) 1/3
cup of sugar 1/4
cup of water 2 tablespoons of cornstarch
Juice of 1/2 lemon
In a bowl or large measuring
cup, combine the buttermilk,
Cherry Coke, maraschino
cherry juice, and vanilla extract; stir to combine.
Ingredients: 1/2
cup semi-pearled farro 1 tablespoon fresh lemon
juice 1 tablespoon fresh lime
juice 2 tablespoons extra virgin olive oil 1 1/2 teaspoons pure maple syrup Salt Fresh ground pepper 1/2
cup fresh mint leaves, chopped 4
cups baby arugula 1/4 medium red onion, very thinly sliced 1 1/4
cups cherries, halved and pitted 2 ounces goat cheese, crumbled
1 pound tart red
cherries 1 1/4 pound peaches 2 tablespoon lemon
juice 1 — 13/4 ounce package fruit pectin 4
cups of sugar
Cherry ice cream with white chocolate from here 1 1/2
cups pitted ripe sweet
cherries (from about 3/4 lb / 340g
cherries) 3/4
cup (180 ml) milk 1 3/4
cups (420 ml) heavy cream 1/2
cup (100g) sugar pinch of salt 1 teaspoon lemon
juice 2 tablespoons crème de cassis, kirsch,
cherry liqueur, or rum (optional)-- I used rum 112g (4 ounces) white chocolate, melted Put
cherries, milk, 1
cup (240 ml) of the cream, sugar, and salt into a medium saucepan.
4 teaspoons extra virgin olive oil, divided 1 1/2
cups small
cherry tomatoes (the fresher and sweeter the better) 2 medium zucchini, julienned (see note above) 1 medium yellow onion, halved lengthwise and thinly sliced 2 cloves garlic, minced 2 tablespoons basil chiffonade 2 tablespoons Meyer lemon
juice 2 tablespoons slivered (not sliced) almonds, toasted Salt and freshly ground black pepper to taste
3 ears corn, shucked 1 teaspoon plus 2 tablespoons olive oil
Juice of 1/2 lemon 1 garlic clove, minced 1/2 teaspoon kosher salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1-1/2
cups shelled edamame, cooked 1 pint
cherry tomatoes, halved or quartered, if large 2 scallions thinly sliced 2 tablespoons chives
1 full jar Morello
cherries from TJs 1/4
cup sugar 2 tablespoons tapioca starch 2 teaspoons lemon
juice
4 tablespoons extra virgin olive oil, divided 1 teaspoon Sriracha (optional) Salt For the Avocado - Tomato Relish: 1/2
cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe avocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon
juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4
cup boiling water 1 garlic clove, minced 1/2
cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon
juice 1/4
cup extra virgin olive oil Salt Fresh ground pepper
300 g ground almonds 1/4
cup orange
juice 1/2
cup date syrup 200 g frozen
cherries 3/4
cup CHOC Chick cacao powder 3/4
cup CHOC Chick cacao butter 1
cup dried apricots 1
cup desiccated coconut 1/2
cup flaked almonds 1 tbsp psyllium husk 1 tsp cinnamon 1 tsp mixed spice 1/2 tsp ginger 1/2 tsp nutmeg
For the sour
cherry filling: 3/4
cup sugar 3 1/2 tablespoons cornstarch Pinch salt 2 1/2 quarts fresh sour
cherries, pitted, with
juice
Ingredients: 1 (9 - inch) unbaked pie crust [RECIPE] 1 (8 - ounce) package cream cheese, softened 2 large eggs 1/2
cup granulated sugar 2 teaspoons milk 1 teaspoon vanilla extract 1 (29 - ounce) can sliced peaches in syrup 1 teaspoon cornstarch 1/4
cup granulated sugar 1 teaspoon lemon
juice 1/4 teaspoon almond extract 1/4
cup sliced maraschino
cherries
Ingredients: 5 slices bacon 2
cups cherry or grape tomatoes 1 pound halloumi cheese 1 tablespoon extra virgin olive oil 5 ounces baby arugula 4 basil leaves, thinly sliced For the dressing: 2 teaspoons Dijon mustard 2 tablespoons extra virgin olive oil 1/2 lemon,
juiced 1/4 teaspoon honey Kosher salt Fresh ground pepper
Ingredients 1 recipe pie dough (follows) 1 1/2 pounds sweet
cherries (such as Rainier or Bing), pitted and halved 1
cup blueberries * scant 1/2
cup granulated sugar 2 Tbsp cornstarch 2 Tbsp fresh lemon
juice All - purpose flour, for rolling 1 large egg yolk, beaten with 1 tablespoon water, for egg wash 1 Tbsp granulated sugar, for sprinkling
Mozzarella, Tomato and Avocado Salad 1 container
cherry tomatoes, cut in half 1 carton fresh mozzarella cheese pearls, drained 1 avocado, peeled and diced 1/3
cup basil, julienned 2 tablespoons fresh parsley 1/4
cup lemon
juice 1/4
cup olive oil salt and pepper baguette - optional.
2 tablespoons canola oil 4 six - inch corn tortillas 1/4 teaspoon salt (plus additional to taste) 2 ripe avocados (peeled, pitted, and mashed) 1
cup cherry tomatoes (quartered) or grape tomatoes (halved) 1/4
cup chopped, fresh cilantro 1/4
cup chopped red onion 1 to 2 jalapeño chilies, seeded and finely chopped 1 tablespoon fresh lime
juice (or more to taste) 2 large cloves garlic, finely chopped Freshly ground black pepper, to taste Salsa or taco sauce for garnish (optional)
4 zucchini 2 Tbsp olive oil 1 red onion 2 cloves garlic 2 free range chicken breasts 1 x 400g can
cherry tomatoes in
juice 1 x 400g can finely chopped tomatoes 70g concentrated tomato paste 2 tsp paprika 1 tsp ras el hanout 1 tsp sumac 1/4 tsp chilli powder (optional) 1
cup black olives, pitted pink himalayan salt & pepper
1/2
cup no sugar added tart
CHERRY JUICE (like R.W. Knudsen) 1
cup WATER 3 tablespoons white CHIA SEED 2 tablespoon liquefied HONEY 2 tablespoons fresh LIME
JUICE
Quinoa Black Bean Salad 1
cup uncooked quinoa 1 can (15 ounces) black beans, rinsed and drained 1 medium red or green bell pepper, chopped 1
cup grape or
cherry tomatoes, quartered 4 green onions, thinly sliced 1/4
cup fresh cilantro, coarsely chopped 1/4
cup fresh lime
juice 1/4
cup extra virgin olive oil 1 teaspoon ancho chile powder Fine sea salt Freshly ground black pepper
Drain
cherries, reserving 1/2
cup juice.
Ingredients 2
cups chopped purple kale 1/2
cup frozen
cherries 1/2
cup frozen blueberries 1
cup pomegranate
juice 1 scoop vanilla protein powder
For pico de gallo 1-1/2
cups quartered
cherry tomatoes 1/4
cup chopped red onions 1 jalapeno, minced
Juice of 1 lime 1/2 teaspoon salt 1/4 teaspoon black pepper
Topping: 1 20 - ounce can pineapple slices in
juice 1 10 - ounce jar maraschino
cherries 1/4
cup unsalted butter 2/3
cup light brown sugar, packed
1
cup quinoa, rinsed well 1/2 teaspoon kosher salt, plus more to taste 2 tablespoons fresh lemon
juice 1 garlic clove, minced 1/3
cup extra-virgin olive oil Freshly ground black pepper 1 large cucumber, cut into 1 / 4 - inch pieces 1 pint
cherry tomatoes, halved 2/3
cup chopped flat - leaf parsley 1/2
cup chopped fresh mint 2 scallions, thinly sliced
peaches, peeled and diced 1
cup cherry tomatoes, halved 8 basil leaves, thinly sliced 1 tablespoon fresh lemon
juice 1 pound ground chicken breast 3 ounces goat cheese, crumbled 1 clove garlic, grated or finely minced 1/4 teaspoon kosher salt 1/2 teaspoon crushed red pepper Romaine or butter lettuce leaves (for serving)
Lemon Quinoa Salad with Chickpeas 1
cup uncooked quinoa 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained 1 pint (2
cups) grape or
cherry tomatoes, halved 2 medium cucumbers, peeled, seeded and chopped 1/2
cup fresh basil leaves or cilantro, coarsely chopped 1/4
cup fresh lemon
juice 1/4
cup extra virgin olive oil Coarse salt Freshly ground black pepper
Pin It Ingredients: 2 zucchini or 1 zucchini & 1 summer squash (spiralized or shavings) 1/2 of a red onion, peeled (1
cup chopped) 1
cup diced / sliced
cherry tomatoes 1 tbsp lemon
juice Salt / pepper to taste 1/2
cup paleo mayo... Continue Reading →
ingredients ROASTED RACK OF PORK: 2 tablespoons ground coriander (toasted) 2 tablespoons ground cumin (toasted) 2 tablespoons Kosher salt 1 teaspoon freshly ground black pepper 5 pounds rack of pork (center cut, rack of bones removed to use as a roasting rack) 2 tablespoons olive oil
CHERRY BOURBON SAUCE: 1
cup bourbon 1 orange (
juiced, 2 peels reserved) 1/4
cup red wine vinegar 2 tablespoons granulated sugar 3
cups fresh
cherries (pitted) 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper
cherry tomato & corn salad 1 1/2
cups cherry tomatoes 3 ears of fresh corn 1
cup chopped, fresh cilantro leaves (and soft stems) squeeze of fresh lemon
juice salt & pepper
Ingredients: 4 large eggs 1/4
cup mayonnaise (preferably Hellmanns) Kosher salt and freshly ground black pepper 1 shallot, skewered on a bamboo stick A few drops of fresh lemon
juice (optional) Finely chopped fresh flat - leaf parsley 1
cup hardwood chips, such as hickory,
cherry or apple, for smoking, soaked for one hour