Cherries Jubilee Cookies

September 24:National Cherries Jubilee Day

We avoid flambéing our foods because we do not want to cause a fire in our complex and upset our neighbors on either side of our walls. So we find recipes that can be adapted for the food holiday, like these cherries jubilee cookies for National Cherries Jubilee Day. They are soft and crumbly and uniquely spiced. The main “jubilee” ingredients are the chewy dried cherries that have been soaked in cherry-flavored brandy—without the flambé! Cherries jubilee is often served with vanilla ice cream and these cookies would be a good accompaniment as well as a teatime treat. Cheers to cherries jubilee cookies on National Cherries Jubilee Day!

Recipe

(Adapted from “Country Home Magazine”)

Ingredients

  • 1 cup dried cherries
  • ½ cup brandy (we used Kirshwasser)
  • 1 cup butter, softened
  • ¾ cup sugar, granulated white (plus more for coating the cookies)
  • 1 egg
  • 1 egg yolk
  • 2 ½ cups flour
  • ½ teaspoon Chinese five spice powder

Directions

In a saucepan, combine the dried cherries with the brandy. Simmer for a minute or two, pressing down on the cherries to release their juices to mix with the brandy. Remove from heat and let stand for half an hour. Drain and reserve two tablespoons of the liquid.

In a mixing bowl, cream the butter with the sugar. Add the whole egg and egg yolk. Stir in the two tablespoons of reserved cherry liquid. In a separate bowl, combine the flour with Chinese five spice powder.

Mix the dry ingredients into the wet ingredients until a sticky dough is formed. Fold in the cherries and blend thoroughly. Scoop and roll into one-inch balls. Place at least an inch apart on a lightly greased cookie sheet.

Bake in a preheated oven at 350 degrees F for 12-15 minutes. Remove from the oven and let rest on the cookie sheet for about five minutes. Roll the warm cookies in a bowl of granulated sugar. Cool completely on a wire rack. Yield: Approximately 3 dozen cookies.

Notes

  • The original recipe calls for rolling the unbaked cookie dough balls in sugar. But they tasted better when they were rolled after baking to give a nicer texture and taste.
  • Search our blog for other recipes containing cherries.

No-Churn Cherry Ice Cream

Cherry Ice Cream

 February: National Cherry Month

There was a little ice cream shop behind the tall fence of our Illinois townhome. We would have to walk down the pathway and around the back of the businesses to get to the ice cream shop. Then we discovered a shortcut when the fence had a few broken planks. It seemed the fence was vandalized or worn from the extreme weather—or a combination of both. On our summer strolls, we would take the shortcut to the ice cream shop before the fence got fixed and were able to get to our destination quicker and enjoy our ice cream. We would order our favorite flavors (chocolate and butter pecan) often but cherry ice cream was a close second! On our way back home, we walked off the weight from our indulgences.

Now we do not have the convenience of walking to an ice cream shop nearby. So we make our own ice cream at home. When cherries are in season, we take advantage of the fresh fruit and prepare it in a no-churn recipe. This cool treat warms our hearts during the month of Valentines and is perfect during National Cherry Month.

Recipe

(Adapted from Bon Appetit) 

Ingredients

  • 1 ½ – 2 cups fresh cherries, pitted and halved
  • 2 tablespoons sugar, granulated white
  • 1 tablespoon water
  • 2 cups heavy whipping cream (cold)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon almond extract

Directions

Wash and dry the cherries. Pit and cut each cherry in half. Place them in a saucepan with the sugar and water. Cook over medium heat, stirring occasionally until thick and syrupy (around 8-10 minutes). Remove from the heat and cool completely.

cherryicecreamsteps1

In a mixing bowl, whip the cream until stiff peaks form. Set aside. In a large bowl, combine the condensed milk with the almond extract.

cherryicecreamsteps2

Gently stir in the cooled cherry mixture. Do not over mix; just fold until there is a ripple color effect and the cherries are distributed evenly in the cream. Place the mixture into a loaf pan or freezer safe container. Cover and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Add a cherry on top (optional).

cherryicecreamsteps3

Notes

  • Eat cherry ice cream during the summer when July is also National Ice Cream Month.
  • Search our blog for other ice cream recipes.

 

Cherry Popovers

Cherry Popovers

September 1: National Cherry Popover Day

We admit that we spent a little money on a few specialized kitchen gadgets and baking pans over the years for fun cooking projects. Highlander bought a cherry pitter so he could make cherry pies with fresh fruit instead of canned filling. Islander bought a popover pan so she could bake popovers for breakfast or brunch. While both items have come in handy, they are not necessary to make cherry popovers. Use a knife to slice the seeds out of the cherries and use a muffin tin/cupcake pan to bake the popovers. The cherry popovers turn out tasty and terrific either way! Prepare some popovers with a fresh cherry filling for National Cherry Popover Day.

Recipe

(Adapted from Care2)

 Ingredients

  • 1 cup fresh cherries, pitted
  • ¼ cup (½ stick) unsalted butter, melted
  • 1 ½ cup flour
  • ½ teaspoon salt
  • 1 ½ cup milk
  • 3 eggs
  • powdered sugar

Directions

Pit the cherries and set aside. Alternatively, slice out the seeds and dry the cherries with paper towels.

Cherry Popovers

Melt the butter. In a large mixing bowl, combine the flour, salt and milk. Pour in the melted butter and stir until smooth. Beat the eggs into the batter. Fold in the cherries. Let the batter rest for 15 minutes.

Cherry Popovers

Meanwhile, preheat the oven to 450 degrees F. Butter the wells and top of a 6-cup popover pan (or a 12-cup muffin tin/cupcake pan). Fill the wells with the batter about ¾ to the top, leaving room for it to rise and “pop over” the top of the pan. Bake for 20 minutes without opening the oven door, then reduce the temperature to 350 degrees F and continue to bake for another 10 minutes. Remove from the oven and invert the popovers onto paper towels to soak up any grease. Arrange them on a plate or bowl and generously sprinkle with powdered sugar. Serve hot.

Cherry Popovers

Notes

  • The batter yields enough for 8 cherry popovers.
  • Instead of cherries, use blueberries as a popover filling. See the sweeter recipe for blueberry popovers on National Blueberry Popover Day on March 10.
  • Try cherry turnovers as an alternative to cherry popovers. See the recipe on National Cherry Turnover Day on August 28.
  • Search our blog for a bunch of other cherry recipes.