Black Cherry Fruit Salad Food

BLACK CHERRY CRANBERRY SALAD

Steps:

• 1. Dissolve gelatin in boiling water. Add cold water and chill until consistency of unbeaten egg whites. Combine next 6 ingredients , mix well. Fold fruit mixture into gelatin mixture. Pour into a 9x13 lightly sprayed pan. Refrigerate until set.

BLACK CHERRY FRUIT SALAD

Steps:

• 1. Combine all fruit & chill.
• 2. On top of the stove in a double broiler, place the following over boiled water until thick(about 2 minutes): 1 egg yolk, slightly beaten 2 TBL. sugar 2 TBL. heavy cream from a 1/2 pint container 2 TBL. lemon juice 1/8 tsp. salt Cool & chill Take the remainder of heavy cream & whip until stiff. Fold in the cooked, cooled dressin with the whipped cream. Cover & chill.

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.

CHERRY FRUIT SALAD

Steps:

• In a large bowl, combine the blueberries and raspberries. Working over parchment paper, pit the cherries, discard the pits, and add the fruit to the berry mixture. Section the oranges and add them to the bowl.
• Pour the juices that have collected on the paper into the bowl, add the eau de vie, and gently toss. Divide among four bowls and serve.

MOM'S SECRET CHERRY JELL-O® SALAD

Steps:

• Dissolve gelatin completely in 2 cups hot water and pour into desired mold. Mix crushed pineapple, bananas, and 1 1/2 cup cold water into gelatin mixture; top with miniature marshmallows. Chill until firm.
• Whisk reserved pineapple juice, sugar, flour, and egg in a saucepan over low heat and cook, whisking constantly, until mixture almost comes to a simmer and becomes thick, about 5 minutes. Mix cream cheese into sauce, transfer to a large bowl, and cool to room temperature. Stir whipped topping into cream cheese mixture. Spread over gelatin. Chill thoroughly before serving.

BING CHERRY SALAD

Steps:

• Drain cherries, reserving 1/4 cup juice. In a bowl, whip juice with cream cheese. Stir in cherries, pineapple, whipped topping and marshmallows. Chill until serving.