Black Cherry Bites Food

BLACK CHERRY-PISTACHIO SALAD WITH CHARRED SCALLION VINAIGRETTE

Steps:

• Using a knife, score all the cherries in half at the seam. Next, twist each cherry apart as you would an avocado, tossing the pitted half into a large mixing bowl. Using your fingertips on your spare hand, pop the pits out of the unpitted cherry halves, discarding the pits, then adding the halved cherries to the bowl. Set aside.
• Chop the pistachios into a coarse crumble, leaving no pistachio whole. Set aside.
• Cut the scallions into two parts, slicing about 4 inches above the root to separate the white stalks from the tender green tops. On a stovetop burner, char the scallion bottoms over high heat, rotating every 2 to 3 minutes, until the completely charred on the outside and soft and cooked in the middle.
• Transfer the charred scallions to a cutting board, and finely mince. Gather into a pile, and repeat mincing until the scallion bottoms turn into a fine, green-black paste. Transfer to a small bowl, and stir in apple cider vinegar and olive oil. Set aside.
• Take a few pieces of the green scallion tops and stack them directly on top of one another. Using a sharp chef's knife, cut very, very thin slices of the scallion on a hard bias about 1 1/2 inches long, then transfer to a bowl of ice water. Repeat with the remaining scallion tops. Fluff the scallions in the ice water, so the scallions have enough room to curl.
• Scrape all of the charred scallion vinaigrette into the bowl with the halved cherries. Using your fingertips, lightly massage the dressing into the cherries so they reach the cavities of each half. Add chopped pistachio, curly scallions, and a couple pinches of salt to taste. Transfer to a large flat dish, so you can enjoy all the colors and ingredients in the simple dish.

DARK CHOCOLATE CHERRY NO-BAKE BITES

Steps:

• In a microwavable safe bowl, add peanut butter and honey. Microwave on high for 15 seconds and stir to combine.
• Add the chia seeds, cherries, and oats to the bowl and stir to combine. Refrigerate for 15 minutes.
• Use a small/medium cookie scoop to form into bite-sized balls. Can be served immediately or chilled in the refrigerator if you prefer them cold.

BRIE AND BLACK CHERRY BITES

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Place phyllo cups on sheet and add one piece of Brie to each cup. Top off each cup with an equal amount of chopped cherries and reserved juice. Drizzle a little maple syrup over each up and place in preheated oven for 7 - 9 minutes, or until Brie is completely melted. While baking, make sure the phyllo cups do not burn. Remove from oven and serve warm.

WELLINGTON BITES

Steps:

• Preheat the oven to 425 degrees F.
• Roll out the puff pastry slightly. Sprinkle the beef cubes with salt and pepper. Place 2 teaspoons of the Wellington Filling in the center of each puff pastry square. Top the filling with 1 cube of beef. Fold the edges of the pastry over the beef and crimp to seal the filling inside. Place on a greased baking sheet and brush with beaten egg.
• Bake until golden brown, 8 to 10 minutes. Serve with Port Wine Cherry Sauce and Horseradish Cream Sauce.
• Combine the butter and oil in a large skillet over medium-high heat. Add the prosciutto and cook until the fat has rendered. Add the mushrooms, thyme and 1 tablespoon each salt and pepper. Saute for 8 to 10 minutes.
• Transfer the mixture to a large bowl and allow to cool before folding in the Dijon and pâté.
• Combine the port, sugar, rosemary and 1 tablespoon black pepper in a saucepan and cook until reduced by one-third. Add the cherries and continue to reduce by another third. Add the butter and mix into the wine reduction with a stick blender.
• Mix together the sour cream, mayo, horseradish, chives and 2 tablespoons each salt and pepper in large mixing bowl. Place in an airtight container and refrigerate.

BLACK CHERRY BITES

Steps:

• Process nuts in food processor until finely ground. Add cream cheese spread; process until blended.
• Combine remaining ingredients in medium bowl. Add cream cheese mixture; mix well.
• Shape into 24 balls; place in single layer in parchment-lined pan.
• Freeze 30 min. or until firm.

BROWNIE CHERRY BITES

Steps:

• Heat oven to 350°F
• Combine brownie mix, butter, water, eggs and almond extract in large bowl; stir just until combined.
• Stir in 1/2 cup cherries and chocolate chips.
• Place foil mini baking cups into mini muffin pans.
• Spoon about 1 tablespoon chocolate mixture into each cup.
• Bake for 13 to 18 minutes or until centers are just set.
• Cool completely.
• Remove from pan.
• Sprinkle with powdered sugar.
• Garnish with cherries, if desired.