CHERRY MUSTARD
Steps:
- In a heavy bottomed pot, cook down cherries and honey over medium heat for approximately 20 minutes. Place cherries, honey, and natural cooking juices into a blender and blend until smooth. Pass blended cherries through a fine mesh strainer directly into a mixing bowl (or combine both those steps using a food mill.) Add a pinch of salt, and start adding mustard, a little at a time until desired taste and consistency in achieved. You might not use all the 3/4's cup, but have enough on hand to adjust as needed.
Nutrition Facts :
EASY CHERRY TARTS
These tempting tarts take minutes to prepare and are a tasty way to get fruit into your meal when fresh fruit isn't plentiful.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Divide pie filling among crusts. Top with whipped topping and chocolate sprinkles. Chill.
Nutrition Facts :
CHERRY TOMATO TART
This tart came about as a way to use up some odds-and-ends ingredients that I had been wanting to get used up. Make sure to place a baking sheet under the tart pan while baking--those tomatoes can make a bit of a mess when they burst open! They add quite a bit of juice, which can pool on top a little. I simply dabbed up extra juice with a paper towel and that worked fine. This is best served warm, on the day it's made. Garnish with additional basil, if desired.
Provided by Kim
Categories Appetizers and Snacks Pastries
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Roll out pie dough into a 12-inch circle on a lightly floured surface. Gently transfer dough to a 9-inch tart pan with a removable bottom; press to fit snugly. Trim dough so there's 1/2-inch overhang on all sides. Gently fold edges of dough under to create a slight lip of dough over the top of the pan on all sides.
- Prick the bottom of the crust several times with a fork, being sure to not puncture all the way through. Place the prepared crust into the freezer until completely chilled, at least 30 minutes.
- Meanwhile, prepare the filling. Heat olive oil in a medium skillet over medium heat. Add onion and garlic; cook until golden brown, stirring often, about 10 minutes. Remove from heat and cool to room temperature.
- Mix Gouda, basil, mayonnaise, Cheddar, Parmesan, Dijon mustard, oregano, pepper, nutmeg, and salt together in a medium bowl. Stir in the cooled onion and garlic until completely combined.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove tart pan from the freezer. Gently spread the cheese mixture evenly over the bottom. Place cherry tomatoes evenly over the top and gently press down. Place tart on a large baking sheet.
- Bake in the preheated oven until the crust is golden brown, cheeses are bubbly, and most of the tomatoes have burst, 55 to 65 minutes. Cool for 20 minutes. Gently remove the tart from the pan and place on a serving platter. Serve warm.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 13.9 g, Cholesterol 21.2 mg, Fat 18.2 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 5.7 g, Sodium 340.9 mg, Sugar 1.1 g
CHERRY AND SMOKE
In this alcohol-free cocktail, the campfire smokiness of the Lapsang Souchong, (which is brewed strong, so that the tannins intensify), is such a good counterpoint to the sweet, tart stone fruit.
Provided by Julia Bainbridge
Categories Non-Alcoholic Cocktail Cherry Tea Drink Drinks Cocktail Party Thanksgiving Fall Winter
Yield Serves 1
Number Of Ingredients 4
Steps:
- In a small heatproof bowl, combine the tea and the water, then cover and let sit for 5 minutes. Stir in the cherry juice, then immediately fine-strain into a snifter. Squeeze the lemon twist over the drink to express its oils, then discard. Serve warm.
- Batch for 6:
- In a medium heatproof bowl, combine 1 tablespoon tea and 2 ¼ cups water, then cover and let sit for 5 minutes. Stir in 2¼ cups cherry juice and immediately fine-strain into 6 snifters (or, honestly, whatever glasses you have). Squeeze lemon twists over each drink (2 will do you), then discard. Serve warm.
CHERRY TART
Kirsch brings out the sweet, juicy flavor of fresh Bing cherries in this sophisticated tart. Martha made this recipe on episode 611 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 13
Steps:
- Turn out dough onto a lightly floured work surface. Roll out to a 12-inch round, a bit less than 1/4 inch thick; fit in a 9-inch fluted tart pan with a removable bottom. Freeze until firm, about 15 minutes.
- Preheat oven to 375 degrees. Line shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights. Bake for about 20 minutes. Remove parchment and weights. Bake until golden brown, 10 to 12 minutes more. Transfer to a wire rack and let cool completely.
- Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl and immediately whisk in 4 teaspoons cherry liqueur. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.
- Fold whipped cream into chilled pastry cream and transfer to cooled tart shell. Working from the outside in, shingle cherries in concentric circles to cover completely.
- Heat preserves in a small saucepan over medium heat until warm. Add remaining teaspoon kirsch and stir to combine. Brush mixture over cherries. Refrigerate until ready to serve.
FRESH CHERRY TART
You don't actually cook the cherries in this oh-so-fresh tart, which shows off their peak-season flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a food processor, pulse graham crackers and 2 tablespoons sugar until finely ground. Add butter, and process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom. Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack.
- Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 cup sugar until light and fluffy. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries on top.
- In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart at least 30 minutes or, covered, up to 1 day.
TOMATO TARTS
An excellent way of using up an excess of home grown tomatoes
Provided by Good Food team
Categories Lunch, Supper, Vegetable
Time 45m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160C/gas 3. Blitz the flour, butter and cheddar in a food processor until the mixture resembles breadcrumbs, then add one lightly beaten egg and whizz again until it forms a ball. Use the pastry to line 4 individual tart cases, then chill for 10 mins. Line the pastry cases with greaseproof paper, fill with baking beans and bake for 7 -10 mins until the pastry feels dry. Remove the paper and baking beans and continue to cook for a further 2 - 3 mins until lightly golden, then remove from the oven.
- Make the custard by mixing the remaining eggs into the Dijon mustard and crème fraiche. Scatter the halved cherry tomatoes on the base of the tarts, sprinkle over the thyme leaves and pour over the custard. Bake for 10 mins, turn the oven down to 150C/fan 130C/gas 3, then bake for a further 15 mins until the custard is just set. Cool slightly before serving.
GLAZED HAM WITH CHERRY SAUCE
Every time I serve this delicious smoked ham with its festive cherry sauce, I hear rave reviews. The glaze adds an impressive, glossy shine and gives the ham especially nice flavor.
Provided by Taste of Home
Categories Dinner
Time 3h40m
Yield 18 servings (4 cups sauce).
Number Of Ingredients 15
Steps:
- Place ham on a rack in large roasting pan. Bake, uncovered, at 325° for 3 hours., In a small saucepan, combine the brown sugar, cornstarch and mustard. Stir in cherry juice until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Spoon over ham. Bake 20-30 minutes longer or until a thermometer reads 140°. Remove from the oven; keep warm. , For cherry sauce, in a large saucepan, combine the brown sugar, cornstarch, cinnamon and cloves. Stir in apple juice and vinegar until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cherries and food coloring if desired; heat through. Serve with ham.
Nutrition Facts : Calories 437 calories, Fat 24g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 1713mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 0 fiber), Protein 31g protein.
SOUR CHERRY TART
Gloria Zimmerman picks well-ripened sour cherries from the cherry tree in a friend's yard each summer, pits them and freezes them. Although this tart can be made with sweet cherries, it is better made with sour cherries. The pate brisee recipe is very rich and must be handled with care to make it conform to the tart mold. The unglazed tart should not be refrigerated; it should be served while still lukewarm - difficult to do in a restaurant - with strong coffee.
Provided by Jacques Pepin
Categories dinner, dessert
Time 3h30m
Yield One 11-inch tart
Number Of Ingredients 10
Steps:
- For the pate brisee, place the flour, sugar, salt and butter pieces in owl and crush the butter into the dry ingredients with the tips of your fingers until combined somewhat but with pieces of butter still visible in the mixture. Add the ice water and stir with a fork just until the mixture holds together. Gather it up, pressing it between your hands to flatten it and make it round, and wrap it in plastic wrap. Refrigerate for one hour.
- Rub a small amount of flour into a pastry cloth and roll the dough into a very thin circle, about 12 1/2 inches in diameter. Roll the dough onto the rolling pin and gently fit it into the bottom and up the sides of an 11-inch tart pan with a removable bottom. Press the dough against the sides of the pan to fill in any holes and make it adhere to the metal. Remove any excess overhanging dough by rolling the rolling pin across the top of the pan. Refrigerate the tart shell for one hour.
- Meanwhile, in a bowl combine the cherries, tapioca, sugar and almond extract. Sprinkle the ground almond-sugar mixture in the pastry shell and arrange the cherry mixture on top. Place the tart pan on a cookie sheet and bake in a 400-degree oven for one to one-and-a-quarter hours, until the dough is nicely browned. Unmold and serve with strong coffee.
TOMATO TARTS WITH ROASTED GARLIC & GOAT'S CHEESE
Use up cherry tomatoes in these little puff pastry tartlets - get ahead by roasting the three whole garlic bulbs the night before
Provided by Good Food team
Categories Canapes, Starter
Time 1h22m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 mins or until soft, then leave to cool - this can be done the day before.
- Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into a 14cm-diameter circle. Use a saucer as a guide if you don't have a cutter. Pop the circles on a baking tray and score a 1cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork, then chill.
- Increase oven to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.
- Brush the edges of the pastry with egg, crumble over the goat's cheese and bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.
Nutrition Facts : Calories 591 calories, Fat 40 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium
CHERRY TART
Provided by Julia Reed
Categories dessert, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 21
Steps:
- Make the pastry shell. Mix the flour, sugar, salt and lemon peel in a bowl or food processor. Cut the butter into 1/2-inch slices and work them into the flour mixture with your fingers, or use the pulse motion of your processor, until the pastry is mostly cornmeal-size pieces and the mixture begins to hold together. Combine the water and vanilla and work them into the mixture just until the pastry is well blended and will hold together if you press it. Press the dough evenly over the bottom and up the sides of a 9-inch tart pan. Wrap in foil and freeze for 30 minutes or overnight.
- Preheat the oven to 375 degrees. Lightly press foil to line the bottom and sides of the pastry shell and fill with pie weights or dried beans. Bake for about 25 minutes, or until the pastry edges are golden brown. Carefully lift off the weights and foil. Bake the pastry 5 minutes longer. Cool the pan on a wire rack.
- While the pastry bakes, make the cherry filling. Combine 6 tablespoons of the sugar, the wine and the lemon juice in a medium-size saucepan and stir until the sugar is dissolved. Heat to boiling. Drop in the cherries and simmer for 5 minutes, or until they are just tender. Cool in the syrup for 30 minutes. Then drain, saving the syrup for another use. (It can be kept covered in the refrigerator for up to 2 weeks.)
- Meanwhile, make the almond custard. Whisk the egg and egg yolk in a mixing bowl until blended and gradually whisk in the sugar until the mixture is pale yellow. Whisk in the flour. Heat the milk to boiling in a small saucepan and whisk it into the egg mixture in a thin stream. Whisk until smooth. Pour into a medium-size saucepan and cook over medium heat, whisking slowly, until the mixture coagulates into lumps. Whisk vigorously until the custard is smooth. Lower the heat and beat with a wooden spoon 2 to 3 minutes longer to cook the flour thoroughly. Remove from the heat; beat in the butter, Cognac and extracts. Fold in the almonds and the drained cherries.
- Preheat the broiler. Spread the cherry filling in the tart shell. Sprinkle the remaining 3 tablespoons of sugar over the tart and broil 2 to 3 minutes to caramelize the sugar lightly.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 10 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 102 milligrams, Sugar 44 grams, TransFat 1 gram
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- Pat the pork chops dry with paper towels. Place the salt, coriander, mustard, and pepper in a small bowl and mix until evenly combined. Rub all of the spice mixture all over the pork chops, set aside.
- Heat oil in a small saucepan over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Season with salt.
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- In a small bowl, whisk the mustard powder with the water. In a medium saucepan, combine the cherries with the vinegar, port and sugar and bring to a boil. Simmer over moderate heat until the cherries are very tender and the liquid is syrupy, about 8 minutes.
- Transfer the cherries and their liquid to a blender and add the mustard paste. Puree until smooth. Season the sour cherry mustard with salt and let cool completely before serving.
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