Best Roasted Cherries Recipes

ROASTED CHERRIES

Steps:

• Preheat the oven to 400°F.
• Combine the cherries, sugar, and cornstarch in a 9-inch square baking dish, tossing to mix. Roast for 30 to 45 minutes, until the juices are thickened and bubbly, stirring every 15 minutes. Let cool completely, then chill in the refrigerator.

GOAT CHEESE ICE CREAM WITH ROASTED RED CHERRIES

Steps:

• Prep
• Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the goat cheese, cream cheese, and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
• Cook
• Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.
• Chill
• Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
• Freeze
• Pour the ice cream base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, alternating it with layers of the cherries and ending with a spoonful of cherries; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

ROASTED DUCK WITH CHERRIES

Steps:

• Remove any fat from the cavity of the duck and pierce the skin of the legs and breast with the tip of a knife or the tines of fork (helps to render out the fat).
• Season the duck well with salt and pepper inside and out and let the duck sit at room temperature for 30 minutes before roasting.
• Preheat oven to 400°F.
• Roast the duck on a rack in a roasting pan for 45 minutes, turning it from side to side every ten or so minutes and finishing with it breast side up.
• Pour off as much fat as possible (reserve it for other uses--like the best french fries there are).
• Add the cherries, the wine and the stock and roast for another 15 minutes--the duck should still be pink next to the bone.
• Allow the duck to rest 15 minutes before carving.
• To carve, remove the legs, slice the breast and reserve all the juices.
• Skim the juices again, taste for seasoning and serve the duck garnished with the cherries and the de-fatted pan juices.

ROASTED PORK WITH DRIED CHERRIES

Steps:

• Mix the salt, sage, and pepper. Rub this mixture all over the roast.
• Roast, fat side up, on a rack at 325 degrees for 30 to 40 minutes per pound or until a meat thermometer registers 170 degrees.
• Allow to set for 15 to 20 minutes while you prepare the sauce.
• Sauce: Whisk the liquid from the cherries into the meat drippings in the roasting pan over medium heat. (You may remove some of the fat first, if desired.) Add the vinegar, brown sugar, dried cherries, and mustard. Cook over medium heat. Meantime, whir the canned cherries in your food processor until you have a cherry sauce similar to applesauce. Add these to the pan with the cornstarch. Cook until slightly thickened.
• Slice the roast and spoon the sauce down the middle of the slices.

PAN-ROASTED QUAIL WITH DRIED CHERRIES AND PINOT NOIR SAUCE

Steps:

• Heat the pinot noir, cherries, shallots, and vinegar in a small saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until reduced by half, about 10 minutes. Add the stock and simmer until the liquid is reduced to about 1/3 cup. Whisk in the currant jelly, then whisk in 1 tablespoon butter. Season to taste with salt. The sauce should be pleasantly fruity, not too sweet, and slightly viscous, with a nice sheen. Keep it warm while cooking the quail.
• Season the quail with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add half the quail, breast side down.
• Cook about 4 minutes, then turn and cook about 4 minutes on the underside. Maintain a lively heat and keep a little space between the quail so they do not start to steam: you want the skin golden brown and a little crispy. Heat the remaining olive oil and repeat with remaining quail.
• Heat the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the spinach and a pinch of salt and cook until just wilted, 2-3 minutes. Squeeze the spinach with tongs to remove excess moisture and divide it among four plates. Place 2 quail on each bed of spinach and spoon the warm sauce over the quail.

ROASTED CHERRIES WITH TOFU "PANNA COTTA"

Steps:

• Preheat oven to 375 degrees. Toss cherries with honey and lemon juice on a rimmed baking sheet. Roast, stirring once, until just beginning to caramelize, 15 to 20 minutes. Remove from oven and stir in raspberries.
• Meanwhile, set a steamer basket in a saucepan containing 1 inch water; bring to a boil. Place tofu in basket, cover, and steam until heated through, about 8 minutes. Divide tofu among bowls and top with cherries and a drizzle of honey.

ROASTED CHERRIES

Steps:

• Note from the website: 'The cherries are roasted whole but can be pitted before serving, which is recommended if you are feeding those too young or too old to deal with the pits. (Don't pit them beforehand, or you'll release too many juices.)' However, CG stresses and highly recommends not serving the dessert to children. Furthermore, I would treat this dessert as more appropriate for adults and serve *only* to adults to avoid any problems and an emergency visit to the dentist. I can't imagine having to pit these *after* they've roasted. My two cents.
• Preheat oven to 450°.
• Place the whole cherries in a small roasting pan (I used an 8-inch cast iron skillet) sprinkle on the sugar, salt and pepper.
• Place pan or skillet in the oven and roast until the cherries start to release their juices and the sugar melts and begins to caramelize. This will take about 10 minutes but watch the cherries very carefully, as the sugar may start to burn.
• Remove from the oven, pour the brandy over and return for another 5 minutes and roast until the juices start to bubble up.
• Remove from the oven and let cool slightly before serving. Can be cooled completely and reheated gently on the stove top. (If you're removing the pits, do this before reheating.).
• Yield is estimated.

PAN-ROASTED CHICKEN WITH CHERRIES AND PORT ON BUTTERED SPAETZLE

Steps:

• Make spaetzle first: Combine the milk, eggs, salt and nutmeg in the container of a food processor or blender. Blend until smooth, about 30 seconds. Add flour and blend for another 30 seconds, or until smooth. Batter will be thick and sticky.
• Bring a large pot of salted water to a boil. Pour some of the batter into a potato ricer held over the boiling water. Press through to form strands. Stir gently as it hits the water to prevent sticking. Simmer until the spaetzle float to the surface then remove with a slotted spoon to a large buttered baking dish. Continue with remaining batter. This can be done up to 2 hours in advance. Let stand at room temperature.
• On a sheet of waxed paper or paper plate, combine the flour, salt and pepper. Coat the chicken in the mixture, patting off the excess to leave a fine even film. Reserve excess flour. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add olive oil. When bubbling hot, add the chicken with the skin side down. Cook until golden brown, turn and cook until browned on the other side. Transfer to a platter and tent with aluminum foil to keep warm.
• In a separate skillet, melt 2 tablespoons of butter over medium-high heat and add 1 tablespoon of olive oil. Add the chicken livers and cook, without moving, for about 2 minutes per side. Livers should still be pink in the middle. Transfer to the platter with the chicken.
• Wipe out the first skillet with paper towels. Add 2 tablespoons of butter and 1 tablespoon olive oil. Heat over medium-high heat until bubbly and hot. Add cherries, port wine and chicken stock and bring to a simmer. Cook until reduced by a third. Stir together the cornstarch and cold water; stir into the sauce and cook until thick. Add the chicken breasts, skin side up. Tilt pan and spoon sauce over them. Add chicken livers to the skillet and turn to coat each one with the sauce. Keep warm over low heat.
• Melt 1/2 cup butter in a large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper.
• To serve, pile spaetzle on a large platter and top with the chicken and sauce.

CHILI-ROASTED PEANUTS WITH DRIED CHERRIES

Steps:

• 1. Preheat the oven to 300 to 325°F. Melt the butter in a small saucepan; remove from heat. Add the raw peanuts and toss to coat evenly with the melted butter.
• 2. In a small bowl, mix together the chili powder, cumin, white pepper, salt, oregano, and cayenne; set aside.
• 3. Spread the peanuts in a single layer on a large sheet pan and lightly toast in the oven for about 10 minutes, shaking the pan occasionally.
• 4. Transfer the peanuts into a large bowl and coat with the dry ingredients. Mix in the cherries until uniformly blended.
• 5. Cool completely, then cover and store at room temperature (lasts up to 2 weeks). * Can substitute raisins or dried cranberries in place of the dried cherries, if desired.

ROASTED SQUASH WITH SOUR CHERRIES, SPICED SEEDS & FETA

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment. Arrange the squash or pumpkin wedges on the tray and drizzle with oil. Season well, put in the oven and roast for 35-45 mins or until tender (different varieties will take varying amounts of time, so check by pressing the flesh with a knife - it should be very tender when cooked).
• Meanwhile, prepare the spiced seeds. Wash and dry the seeds from your squash, removing any stringy bits. Mix the seeds, spices and oil on another baking tray lined with baking parchment, season well and toss together. Put on the shelf below the squash and roast together for the final 10 mins, stirring now and then, until toasted.
• Put the vinegar, honey and cherries in a small pan. Simmer gently for 2-3 mins until the cherries are plump and the dressing has reduced by half. Stir in a pinch of salt and the sesame oil, remove from the heat and leave to cool for 10 mins.
• To serve, arrange a layer of warm wedges on a platter. Drizzle over the syrupy dressing and cherries, the seeds and mint leaves. Finally, scatter with feta.

ROASTED BUTTERNUT SQUASH WITH SAGE & DRIED CHERRIES

Steps:

• 1. Preheat oven to 375 F. Peel the squash with a potato peeler and cut in half lengthwise. Remove the seeds and discard them.
• 2. Cut the squash in large chunks and put them in a huge bowl. Add the two tablespoons of coconut oil, salt, and pepper. Toss to coat the squash.
• 3. Arrange on a parchment paper-lined baking sheet. Bake for 30 minutes or until caramelized.
• 4. Peel the onions and cut into large chunks and put them into a large bowl. Coat with the remaining 2 tablespoons of coconut oil. Season with salt and pepper.
• 5. Spread on a second parchment-lined baking pan. Bake for 20 minutes or until well caramelized.
• 6. When the squash and onions are done, put in a big bowl toss with the sage and cherries.
• 7. Serve warm and enjoy.

ROASTED DUCK BREAST WITH DIRTY QUINOA, PINE NUTS, AND DRIED CHERRIES

Steps:

• For the duck: Let the duck breasts come to room temperature. Season both sides with salt. Score the skin of the duck in with cross-hatch marks. Place the duck breasts, fat-side down into a saute pan over medium-low heat and render out the fat, until golden brown, about 5 minutes. Sear the duck breasts in batches, if needed. Flip the breasts and continue to cook for about another 5 minutes until medium to medium-rare. Remove from the pan and allow to rest. Season 1 liver with salt and pepper, add extra-virgin olive oil to the rendered duck fat in the same pan and saute for about 1 minute on the first side and 30 seconds on the second. Remove from the pan and let rest for a bit. Before serving chop and add to the quinoa.
• For the quinoa: Add the roasted duck bones to the chicken stock and bring to a boil. Taste the stock and add salt, if needed.
• Place a medium pot over medium heat and add 2 ounces fat, 1 shallot, and garlic and sweat for about 2 minutes. Add the quinoa and toast, about 1 minute, stirring to ensure the quinoa is coated in fat. Once toasted, add 2 cups seasoned chicken stock. Bring the mixture to a boil then reduce to a simmer for about 10 minutes, until the liquid is almost absorbed.
• Meanwhile, place a small saucepan over medium heat, add red wine and the dried cherries and allow the cherries to soak up the wine and reconstitute for about 2 to 3 minutes. Add the reconstituted cherries, their liquid, toasted pine nuts, orange zest and orange juice to the quinoa and stir to combine.
• Add the freshly picked tarragon leaves and the chopped liver and toss to combine. Keep over the heat until all the liquid is absorbed.
• For plating: Drizzle the watercress with extra-virgin olive oil and toss to combine.
• For each serving, slice the duck breast on the bias and place next to a mound of quinoa. Drizzle the plate with extra-virgin olive oil. Place some of the dressed watercress on the plate and season with sea salt.

ROASTED LEG OF LAMB WITH RED ONIONS AND SOUR CHERRIES

Steps:

• Preheat oven to 400 degrees F.
• Rub the lamb leg all over with olive oil, and then the pepper and basil. Let the lamb sit at room temperature for at least 20 minutes.
• Season the lamb all over with salt, set fat-side up on a rack in a shallow roasting pan, and roast for 30 minutes. Reduce heat to 350 degrees F. and continue to cook for about 1 hour. While the lamb is roasting, peel the onions, cut the ends off, and slice in half into 2 thick rings. Place into a baking pan, drizzle with olive oil, season with salt and freshly ground pepper, and roast alongside the lamb for the last 30 minutes or until they are soft and caramelized. The lamb is done when a thermometer placed in the thickest part of the leg reads 120 to 125 degrees F. Transfer lamb to a cutting board and let rest 10 to 20 minutes.
• Spoon off the fat from the roasting pan. Set the pan over 2 burners, add the red wine and balsamic and reduce by half, stirring and scraping up any browned bits from the bottom of the pan. Add the beef broth and reduce until sauce reaches desired consistency. Whisk in the sour cherries and butter. Season with salt and pepper and serve with slices of lamb and red onions.

ROASTED ASPARAGUS AND CHERRIES

Steps:

• whisk liquor, juice, oil and sugar to make marinade.
• wash and pit cherries.
• clean asparagus and trim ends if tough.
• toss marinade over cherries and asparagus.
• let sit for 10 mins or so.
• preheat grill basket on heat source.
• use med-low indirect heat.
• gently place asparagus and cherries in basket using slotted spoon.
• watch for flare-ups.
• Grill for 20 mins or so, gently turning. Move to cooler side of grill if cooking too fast. Cherries should sweat and soften wihthout losing shape.
• add personal touches like roasted hazelnuts or goat cheese.
• serve warm.