Door County Chilled Cherry Soup Food

CHERRY SOUP

Steps:

• In large saucepan, place the cherries, water, sugar and cinnamon. Bring to a boil. Cook for 15 minutes or until cherries until tender. Adjust sugar, if necessary, depending on tartness of cherries. , For dumplings, combine the flour, baking powder and salt; stir in milk. Drop by teaspoonfuls into boiling soup. Cover and cook for 10-15 minutes or until dumplings are fluffy. Serve immediately.

COLD CHERRY SOUP

Steps:

• Drain cherries, if necessary, saving liquid.
• Puree cherries and reserved liquid, if any, in blender or food processor.
• Add enough water to cherry puree to make 2 quarts.
• Add vinegar, cornstarch, and cinnamon.
• Place in pan and cook, stirring constantly, until slightly thickened.
• Remove from heat.
• Add cream.
• Season with additional sugar to taste.
• Chill.
• When ready to serve, top with sweetened whipped cream and dust with cinnamon or nutmeg to garnish.
• **Can be used as the soup course of a meal, but substitute sour cream for the whipped sweetened cream to garnish and season to taste with salt or vinegar to taste.

CHILLED SOUR-CHERRY SOUP

Steps:

• Pass cherries through a food mill to extract all juices; or purée in a food processor and strain through a medium-mesh sieve, skimming surface of any foam. (Discard pulp, or reserve for another use.) Sprinkle garlic with 3/4 teaspoon salt, then mash into a very fine paste with the side of a knife. Stir into cherry purée.
• Refrigerate, covered, until very cold, at least 1 hour. (Purée can be made to this point and refrigerated up to 8 hours.) Stir chopped cilantro and dill into soup and season with salt; refrigerate 30 minutes more.
• Divide soup among 4 to 6 small bowls, and top each with cucumber, scallions, and herb sprigs. Serve with sour cream on the side.

COLD CHERRY SOUP

Steps:

• Pit the cherries, and place the pitted cherries in a bowl and the pits in a large soup pot. Add the water to the pot, and bring to a boil. Reduce the heat and simmer five minutes. With a skimmer, remove the pits from the water. Add the sugar, red wine, salt and lemon zest, and bring back to a boil over medium-high heat. Boil five minutes, then add the cherries. Bring to a simmer, turn the heat to low, cover and simmer five minutes. Remove from the heat.
• Place the yogurt in a large bowl and slowly whisk in a cup of the liquid from the soup once it is no longer simmering. Whisk until the mixture is smooth. Slowly add the rest of the soup, and whisk or stir until smooth. Allow to cool, stirring from time to time, then refrigerate until cold. Before serving, you will have to stir or whisk again, as the liquid and yogurt will separate. Still, the soup is easily homogenized.
• Serve in bowls or in glass tumblers. If you wish, garnish with additional halved, pitted fresh cherries.

DOOR COUNTY CHILLED CHERRY SOUP

Steps:

• Place cherries in a food processor or blender: cover and process until smooth. Add ginger ale, milk, sugar, lemon juice, and vanilla: cover and process until blended.
• Pour into bowl: whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.

FRENCH CABBAGE SOUP FROM DOOR COUNTY, WI

Steps:

• Make a white roux with 6 tbsp butter and 1/2 cup flour by melting the butter in a medium skillet, stirring in the flour and simmering 3- 5 minutes while stirring constantly.
• Avoid browning.
• Set aside.
• Melt 2 tbsp butter in a stock pot, or Dutch oven.
• Add diced onions and carrots.
• Saute until tender.
• Add chicken broth, diced smoked sausage, diced potatoes and chopped cabbage to the pot.
• Stir and simmer for 20 minutes.
• Add white roux, thyme, salt and pepper to the pot.
• Stir until smooth.
• Simmer for 20 minutes.

DOOR COUNTY CHERRY BISCOTTI

Steps:

• Separate one egg; set aside.
• In a large mixing bowl, cream butter and 1 cup plus 2 tablespoons sugar until light and fluffy. Beat in remaining eggs and reserved egg yolk. Beat in extract.
• Combine flour, baking powder and baking soda; gradually add to the creamed mixture.
• Turn onto floured surface. Knead in cherries and almonds. Divide dough in half; spape each portion into a 12x3" rectangle. Transfer to a greased baking sheet.
• Beat reserved egg white; brush over dough. Sprinkle with remaining sugar.
• Bake at 350F for 28-30 minutes. Cool 10 minutes.
• Transfer to a cutting board; with a serrated knife, cut each rectangle diagonally into 18 slices. Place cut side down on greased baking sheet. Bake for 20-25 minutes, turning once. Remove to wire racks to cool.
• In a microwave safe bowl, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Drizzle over both sides of biscotti. Place on waxed paper; let stand until set.
• Melt white chocolate and remaining 2 teaspoons shortening; stir until smooth. Drizzle over both sides of biscotti. Place on waxed paper; set stand until set. Store in an airtight container.

KAY'S CHERRY BOUNCE

Steps:

• Dissolve the sugar in the water.
• Mix the sugar water and liquor together in a glass gallon jug.
• Screw on the lid and store in a dark, dry place for about six months.
• Note: We make this when the cherries ripen and are available, then we let it sit in the dark until Christmas.
• Also, you can buy the cheapest booze available as the cherries will change the flavor anyway.

CHERRY SOUP

Steps:

• In a large heavy saucepan, stir together all the ingredients EXCEPT the cherries.
• Over medium heat, stir until thickened & smooth.
• Stir in cherries & cook for 1 minute.
• Pour into serving bowl, then cover & chill.
• Discard cinnamon stick before serving.

CHERRY TOMATO SOUP (GARY RHODES)

Steps:

• Heat up the olive oil in a frying pan.
• Add the red onions to the pan over medium heat until the start to colour and become softened; about 3-4 minutes.
• When the onions begin to soften add the garlic and slowly cook both together until softened about a minute or so. (The garlic is added second to prevent it from burning and tasting bitter.).
• Add the red wine vinegar to the pan and bring to a boil. Cook until only a bit of liquid is left. (Be careful not to reduce too much or it will give your soup a soury taste.).
• Add the cherry tomato halves to the pan and fry for 10 minutes, making sure to stir occasionally so they don't burn.
• Stir in the passata (see note in description of recipe above) and vegetable stock to the tomato mixture, bring to a low boil, reduce heat and simmer for 10 minutes more.
• Taste the broth then sprinkle sea salt and pepper over soup to your taste.
• Serving: you can serve with torn fresh basil leaves over top.

THE BISTRO'S CHERRY SCONES

Steps:

• Preheat oven to 375 degrees.
• In medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• Cut butter into flour mixture until mixture resembles a coarse meal.
• Add cherries and chips and mix well.
• Make a well in center of mixture and pour in yogurt (or buttermilk).
• Mix ingredients into a soft, slightly wet dough.
• Cut dough in half.
• Take half of dough and turn dough out onto lightly floured work surface. Shape into a ball and roll to a circle roughly 1/2 - 3/4 inch thick.
• Cut into 8 wedges. Place each wedge onto a cookie sheet sprayed with cooking spray.
• Repeat with other half of dough.
• Sprinkle wedges with turbinado sugar.
• Bake at 375 for about 20 minutes or until golden brown.