Cherry Chicken Salad

Ingredients

• 3 Nectarines or peaches, divided*
• 2 cups tart cherries, pitted*
• 3 cups cubed cooked chicken
• 1 1/2 cups sliced celery*
• 2 tbsp sliced green onions
• 1 cup light mayonnaise
• 1/4 cup plain lowfat yogurt
• 2 tbsp honey*
• 1 tsp lemon juice*
• 1/4 to 1/2 tsp curry powder
• 1/8 tsp ground ginger
• 1/2 cup slivered toasted almonds, divided*

Directions

1. Chop one of the nectarines/peaches; combine with cherries, chicken, celery and onions in a large bowl.
2. In a small bowl, combine mayo, yogurt, honey, lemon juice, curry and ginger, mixing well.  Pour mayo mixture over chicken mixture; toss to coat. 
3. Cover and refrigerate until chilled.  Just before serving, toss in the almonds. Slice remaining 2 nectarines/peaches; garnish.

*Ingredients available at Belltown

Sweet Cherry Trifle

Ingredients

• 1 quart fresh strawberries*
• 3 kiwis
• 1 can pineapple chunks, or 2 cups fresh pineapple chunks*
• 1 pint fresh Bing cherries*
• 1 angel food cake
• 1 pint whipping cream*
• 1 8oz jar raspberry jam*
• 2 instant vanilla pudding recipes, made

Directions

1. Break cake into pieces.
2. In an 8 inch trifle bowl, build layers of cake, pudding and fruits. On last 2 layers include whipped cream, with last layer being cream. 
3. Decorate the top with sliced fruits.

*Ingredients available at Belltown

Cherry Almond Buckle

Ingredients:

For the Topping:

• 3/4 cup all-purpose flour
• 3/4 cup crushed amaretti cookies
• 1 stick unsalted butter, softened
• 1/2 cup slivered almonds*
• 1/3 cup packed light brown sugar

For the Buckle:

• 1 1/2 sticks unsalted butter
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 3 eggs*
• 3 cups pitted bing cherries*

 

Directions

1. Preheat oven to 350 degrees F.
2. Coat a 2-quart baking dish with nonstick spray, set aside. 
3. For the crumble topping, combine 3/4 cup flour, cookie crumbs, 1 stick butter, almonds and brown sugar until mixture resembles coarse crumbs. Chill topping while making the batter. 
4. For the bucklie, using an electric mixer, cream together 1 1/2 sticks butter and sugar until mixture is light and fluffy.  Beat in vanilla. 
5. Mix 1 1/3 cups flour, salt and baking powder in a small bowl.  Add flour mixture to creamed mixture alternately with eggs, one at a time, beating well after each addition. 
6. Spread cake batter in prepared baking dish.  Drop cherries onto cake batter; sprinkle crumble topping evenly over fruit.
7. Bake until a toothpick inserted comes out clean and topping is crisp and golden, about 40 minutes. Serve warm or at room temperature with whipped cream.

Serves 8

*Ingredients available at Belltown

Sour Cherry Crumb Pie

Ingredients:

• 1 pre-baked 9 inch pie shell*

For the Topping: 

• 3/4 cups flour
• 1/2 cup sugar
• pinch of salt
• 1/2 cup raw almonds, chopped*
• 6 tbsp unsalted butter, cut into small pieces

For the Filling:

• 1 tbsp quick-cooking tapioca
• 3 tbsp sugar
• 4 1/2 cups tart cherries, pitted*

 

Directions

1. Preheat oven to 375*F.
2. Mix the flour, sugar and salt together in a small bowl. Add the butter, working it in quickly and lightly w/tips of your fingers.
3. Stir in the almonds by hand and set aside.
4. In another bowl, mix together tapioca and sugar.
5. Layer the cherries into the pre-baked pie crust in thirds, alternating them with a sprinkling of tapioca mixture. Cover the cherries with the topping, pressing down on it gently. Bake 45 minutes until golden brown.

*Ingredients available at Belltown

Tart Cherry Mustard Dip

Ingredients

• 3/4 cup tart cherries, pitted, chopped and drained*
• 1/2 cup non-fat sour cream
• 1/2 cup Dijon or brown mustard
• 2 tbsp. sliced green onions
• 1/4 tsp garlic powder

 

Directions 

1. Combine cherries, sour cream, mustard, onion and garlic powder in a small bowl, mix.
2. Cover and refrigerate at least 30 minutes to blend flavors. Serve with pretzel sticks, breadsticks or fresh vegetables.

*Ingredients available at Belltown

Tart Cherry Brie Torte

Ingredients

• 1 15-16oz wheel of Brie Cheese
• 1/3 cup butter, softened*
• 1/3 cup tart cherries, pitted & drained*
• 1/4 cup pecans, finely chopped*
• 1/2 tsp. dried (or 2 tsp. fresh) Thyme

Directions

1. Refrigerate Brie until chilled and firm, then cut in half horizontally.
2. Combine butter, cherries, pecans and thyme in a small bowl, mix well. Evenly spread mixture on cut-side-down, of one piece of the Brie. Top with the other piece, cut side down. Lightly press together.
3. Wrap in plastic wrap and refrigerate 1-2 hours.
4. Cut into small wedges and bring to room temperature. Serve with any style cracker or celery sticks.

*Ingredients available at Belltown

Sweet Cherry Bread Pudding

Ingredients

• 2 cups lowfat milk*
• 3 eggs*
• 1 tsp cornstarch
• 1/4 tsp salt
• 2 tbsp butter*
• 1/3 cup sugar
• 1 tsp vanilla
• 3 cups pitted sweet cherries*
• 4 cups day-old French or Italian bread, cubed
• Cinnamon Sugar (2 tsp sugar & generous dash of cinnamon)

Directions

1. Gently heat milk and butter in a saucepan, making sure you do not boil. Remove from heat and set aside.
2. Beat together eggs, sugar, cornstarch, vanilla and salt. Gradually stir milk mixture into egg mixture.
3. Pour mixture over bread cubes and let stand 30 minutes.
4. Preheat oven to 350*F.
5. Spread cherries over bottom of a buttered 9-inch square pan. Pour bread mixture over cherries. Sprinkle with cinnamon sugar.
6. Bake for 30-40 minutes or until a thin blade inserted near center comes out clean. Cool slightly.

*Items available at Belltown