Showing posts with label cherry. Show all posts
Showing posts with label cherry. Show all posts

Tuesday, March 05, 2013

South Dakota Magazine Recap

It is time once again for an update of my recent submissions online at South Dakota Magazine.  I have been contributing articles and recipes to their website every couple of weeks for just over a year and have really enjoyed the process.

Some of these recipes may have already appeared On My Plate, but they are tried and true favorites that have really fit into my menus (and I hope yours).

In November, one second grader was spot on when he told me that I would be hungry later because I didn't finish my lunch. If I would have been feasting on an Open-Faced Hot Chicken Sandwich with Mushroom Gravy, nobody would have had to told me twice to clean my plate.

South Dakota Public Radio noticed another story I shared in November about holiday letters. The accompanying recipe for Green Salad with Pomegranate and Mandarin highlights the juicy bits unlike some seasonal greetings.

December brought a revival of a classic craft that while great as Christmas ornaments could be adjusted to any holiday with the proper cookie cutter shape. Cinnamon Applesauce Ornaments smell so good that they shouldn't be limited to just the Christmas tree.

Garlic and Lemon Salad Dressing is my stand-by for quick salads and has helped me keep off the 10 pounds that I lost during my tonsillectomy. Tip: It is also a great marinade for chicken.

For about two seconds, I considered brewing my own beer from my Christmas tree, but instead used a really flavorful ale to make Beer Brined Pork Chops with Onions.

I gave my endorsement to silly food holidays and celebrations with Brownie Cherry Cheesecake. It really is a party in your mouth.

My most recent South Dakota Magazine submission promotes the great works of Dakota Dachshund Rescue. Our family expanded with the adoption of two more little wiener dogs, and our waist lines are expanding with Deviled Chili Cheese Dogs.

As I look ahead at recipes and ideas for future articles, I wonder what you would like to see? Have a local delicacy that you think deserves to be shared state-wide? Add your suggestions in the comments, and I will see what I can do.

Friday, September 07, 2012

The Phantom R

When I was growing up, I loved Orange Push-ups from Schwan's. Occasionally, I was offered a dish of a lovely, citrus, frozen treat at the home of my mother's elderly friend. These refreshingly chilly desserts were always called, "sherbeRt."


Bright, fruity ice cream.


Sometime early in the course of my first full-time job of adulthood, the second R disappeared. It became a phantom during our afternoon calls to the local Dairy Queen to learn which flavor of SHERBET was available that day.


I had picked up early on that although my southern bred parents said, "warsh," there was not an R in "wash." It took a little longer for the realization that "sherbert" was actually pronounced "sherbet."

Regardless of how you may articulate it, the Bing Cherry Sherbet that I whipped up this summer was delicious. Creamy, fruity, and rich. Made without an ice cream maker. Yes! Without an ice cream maker. Lusciously easy...although a bit time consuming due to the freezing/whipping process. But, worth it.


(adapted from Martha Stewart)

1 cup sugar
2/3 cup water
2/3 cup sour cream
1 1/2 cups heavy cream
1/4 cup whole milk
1/2 teaspoon salt
1 pound Bing cherries, pitted and halved
2 tablespoons fresh lemon juice

Prepare an ice-water bath; set aside.
Stir 2/3 cup sugar and water together in a small saucepan.
Bring to a boil, stirring occasionally.
Transfer syrup to a medium bowl and place bowl in ice-water bath.
Let syrup cool completely, stirring frequently.
In a large mixing bowl (I used the metal bowl of my KitchenAid mixer.), whisk together sour cream, heavy cream, milk, salt, and the syrup.
Transfer to freezer (I put the entire bowl in the freezer.).
After 30 minutes, remove from the freezer and whisk mixture vigorously for 2 minutes (I used my stand mixer.).
Return to freezer.
Repeat whipping every 30 minutes until sherbet is the consistency of whipped cream and whisk leaves a trail, about 3 to 4 hours.
Meanwhile, put cherries, remaining 2/3 cup sugar, and lemon juice in a large pot.
Heat over medium-high heat, stirring occasionally, until cherries begin to break down and juice thickens, about 30 minutes.
Transfer to a bowl and allow to cool completely. (Warm cherries will destroy the delicate, frozen sherbet.)
Gently fold cherry mixture into sherbet until just combined. (I left swirls of the juices through the sherbet.)
Cover surface of sherbet with parchment paper and freeze in covered container until set, 4 to 6 hours. (Serves 8-10)

Monday, January 02, 2012

Friends (and A Giveaway!)


Back when I was in high school, a friend and I used to have a ritual for escaping from study hall. Open campus allowed us to hop in her car and hit the nearby grocery store for Frosted Strawberry Pop-Tarts and chocolate milk. We would "flip U's" --for those of you not into our small town lingo, that means cruise the main highway, from one end to the other, making U-turns in parking lots to turn around and do it again and again and again--, solve the world's problems, and stuff ourselves with those sweet treats. As mundane as that may sound, I have very fond memories of those aimless hours of driving around.

These days, that friend lives across the state, keeps up with her three daughters, volunteers in her community and church, wrangles her husband, and has her own very successful business. We stay in touch through Facebook, but I can't remember the last time we saw each other, much less shared a sweet treat. If we could both escape for a moment, I would make a platter of Bite-Sized Winter Fruit Tarts and some coffee. This would be my grown-up replacement for Pop-Tarts. Sweet cherries and raisins are balanced with tart, dried cranberries and earthy walnuts to fill tiny little tarts baked in a mini muffin tin. Perfect for sharing with a treasured friend over a cup of coffee...and even portable, if we had the urge to flip U's again.

However, my awesome friend has an even better treat to share with YOU, my friendly blog readers. That very successful business that I mentioned? She is a Pampered Chef consultant. For the past 14 years, this home-based business has provided a steady income for her and her family while offering flexibility for their hectic schedules. She has earned amazing trips and had fun while she worked. It truly has been a dream job for her, and she loves to share the impressive and useful products of Pampered Chef.

She loves to share these great kitchen products so much that she has sponsored this FIRST EVER (wow!) BLOG GIVEAWAY for On My Plate. Rhonda has provided a $50 Pampered Chef Gift Certificate to share with one of my lucky readers. Awesome, right?!? But, wait! There is more!

That great act of friendship inspired me. I have been wanting to do a giveaway here On My Plate f.o.r.e.v.e.r., but haven't been organized enough to get it done. I have decided to add my own $50 Pampered Chef Gift Certificate. This one will be available to "friends" on Facebook.

Yep. You read that correctly. In the next week, you have 2 different options/chances to win $50 from Pampered Chef. What will you buy with your gift certificate? A mini muffin pan to bake Bite-Sized Winter Fruit Tarts? Those great stackable cooling racks from A Few of My Favorite Things? Stoneware or a batter bowl? What would you love to own? Tell me, and it could be yours.

Here are the two ways to win a $50 Pampered Chef Gift Certificate:
  1. Comment here, on THIS blog post, and share with me which Pampered Chef product you dream of owning and what you would use it to make. BONUS: Name gets thrown in the hat an extra time if you plan to try a recipe from On My Plate.
  2. Head over to Facebook and "like" On My Plate ( AND comment on the post there for THIS blog post. Again, tell me which Pampered Chef product you can't wait to own and how you want to use it. And again, BONUS  entry for checking out a recipe shared On My Plate.
Each comment will be entered for drawings on January 10, 2012. One drawing will be held for the blog comments, and one drawing will be held for the Facebook comments. Awesome? Awesome.

BTW--because of a little spam/troll issue, I do moderate comments. Don't panic if it doesn't appear immediately, I will check frequently and authorize all entries for the gift certificates. ALSO--If you choose to comment anonymously (and not register with Blogger), please be sure to include your first name or nickname in the comment so that I can identify when you win. Thanks!

Disclaimer or whatever: This blog post is sponsored by my incredible friend, Rhonda. While Rhonda is a Pampered Chef consultant, Pampered Chef is not sponsoring this giveaway. It is a personal venture in the name of friendship from myself and my friend. Opinions stated are purely my own. 


1 (21 ounce) can cherry pie filling
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup chopped walnuts
1 pastry for double-crust pie (homemade or ready-made refrigerated)
2 tablespoons sugar
Combine cherry pie filling, cranberries, raisins and nuts in a medium bowl; set aside.
Roll pie crust on a lightly floured surface.
Cut 48 1 and 1/2 inch circles from pie crust with a biscuit cutter or glass.
Place tiny rounds of crust into mini-muffin pans.
Fill each crust with 1 teaspoon of filling mixture.
Cut 48 small stars (or other shape) from remaining pie crust (re-roll dough as necessary).
Place one small star on each tiny tart.
Sprinkle each tart with sugar.
Bake at 350F for 15 to 18 minutes.
Cool on wire rack.
Store loosely covered. (48 mini tarts)

Check back here On My Plate or on my Facebook page for the announcement of the winners on January 10, 2012. Good luck, and go love your friends! 


Saturday, February 12, 2011

Shot Through the Heart

I made cookies.
My husband really likes cookies.
I don't like to bake cookies...however, baking these (possibly heart-healthy with oatmeal, and absolutely YUMMY with tart dried cherries and rich chocolate) cookies wasn't so bad.
I am not sure why.
Maybe, I was shot through the heart by Cupid.

Happy Valentine's Day!

(adapted from Cooking Light)

1/3 cup all-purpose flour
1/3 cup whole wheat flour
1 1/2 cups old-fashions rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter
3/4 cup packed brown sugar
1 cup dried cherries
1 teaspoon vanilla extract
1 large egg, beaten
1/2 cup semisweet chocolate chips (I eyeballed this, and probably poured about 3/4 cup out of my bag of chips.)

Preheat oven to 350.
Combine flours, oatmeal, baking soda, and salt in mixing bowl; stir.
Melt butter in a small saucepan over low heat.
Remove from heat; add brown sugar, stirring until smooth.
Add sugar mixture to flour mixture, beating with mixer at medium speed until well blended.
Add cherries, vanilla, and egg.
Beat until combined.
Fold in chocolate chips.
Spray baking sheets with cooking spray or line with parchment. (I heart parchment; clean up is sooooooo easy...just toss.)
Using a small cookie scoop (REALLY. I am not a gadget person, but cookie scoops make a world of difference in the ease of baking cookies), drop 2 inches apart on baking sheet.
Bake at 350 for 12 minutes.
Cool on pan 3 minutes, or until almost firm.
Remove cookies from pans; cool on wire racks. (30 cookies)

Monday, August 16, 2010

The Pits

Is there anything that you have done in the past, learned the hard way that you shouldn't have done it that way, but STILL do it again? No? None of you are slow learners like me? Really? Be thankful that you have the brains that God gave a goose, because some of us aren't that lucky. It's the pits.

Example: I have a wonderful cherry/olive pitter from Pampered Chef (which after just looking on their website doesn't seem to be available any longer...sorry). The only tiny complaint I have about this amazing, little gadget (and I am not a gadget person, as a rule) is that it doesn't have a spatter shield. As the rod pushes through the cherry stem and pops the pit out the bottom of the fruit, juices spatter everywhere. I am left with what could be the crime scene of a million bludgeoned mosquitoes. Red, blood-like droplets cover every surface within spitting distance.

The first time that I pitted cherries, I was wearing a white shirt and had a stack of freshly washed dishes in the sink beside me. It was awesome to have everything covered in sticky, sweet, bright red spatters of cherry juice. Not. *eyeroll* You would think that I would have learned from that mistake, but unfortunately, I have a very hard head. I am left with the remains of a crime scene pretty much every time I pit cherries, and today was no exception. I wanted to make Cherry Studded Brownies and a Fresh Cherry Sauce to serve with them. And, wouldn't you know it...while I put on an old apron to protect the ancient t-shirt that I usually just wear as pajamas, I didn't think twice about everything on the counter around me. Splat. Splatter. Splosh. Slap! Yes, someone should have slapped me over the mess I made. I am the pits.

But, I think the mess was well worth it when this evening my dinner guests and I dug into ramekins of rich, chocolaty brownie studded with sweet cherries. Scoops of vanilla ice cream melted under the warmth of the candied, fragrant drizzle of fresh cherry sauce. Mmmmm. It is not the pits to have Cherry Studded Brownies with Fresh Cherry Sauce On My Plate.

6 ounces semisweet chocolate, chopped
1/2 cup unsalted butter, cubed
2 tbsp cocoa powder
1 cup granulated sugar
1 tsp vanilla extract
3 eggs
3/4 cup flour
1/4 tsp salt
30 sweet cherries, pitted

Preheat the oven to 350 degrees. 
Spray 6 dessert dishes or ramekins with non stick cooking spray and set them aside on a large baking sheet.
Melt the chocolate and butter, stirring occasionally. (Can use a double boiler, microwave, or as I do, just a really heavy cast iron sauce pan on very low heat.)
In a mixing bowl, combine eggs, sugar, and vanilla until light and fluffy. 
Stir in the cocoa powder. 
Add the melted chocolate mixture.
By hand, stir in the flour and salt until the batter is smooth.
Pour the batter into the prepared dishes, filling 3/4 full. 
Arrange 5 cherries in the top of each baking dish.
Bake for 30-35 minutes until the tops are shiny and a toothpick inserted into the middle doesn't not show wet batter...some moist cake crumbs may cling to the pick.
Cool on rack for 20 minutes. (Serves 6)

1/2 lb fresh cherries, washed & pitted
2 cups water
1/4 to 1/2 cup sugar
1 1/2 teaspoons orange extract

Combine cherries, water, and sugar in saucepan.
Simmer for about 30 minutes or until sauce thickens. Skim occasionally.
Stir in orange extract.
Serve drizzled over ice cream or other desserts.

Wednesday, May 06, 2009

Expecting Guests

Company is coming. I busted my butt to clean all of the nooks and crannies that might normally go overlooked. (Or, at least I tried. This is a 100 year old house, and nothing short of a miracle will ever make it spotless.) I showered, dressed, and even made my bed. And, and now I wait.

Everything is in place, including a very simple, but decadent dessert. I whipped up a Brownie Cherry Cheesecake last night and it is sitting prominently in the kitchen...tempting me. I want to sink into the richness of the cheesecake and the sweetness of the brownie. I want to taste the burst of tart from a cherry on each bite. But for now, I wait because company is coming.

Brownie Cherry Cheesecake

Brownie Layer:
1 brownie mix (for 8x8 inch pan)
1/3 cup oil
1/3 cup water
1 egg
(or whatever ingredients are stated on the package)

Cheesecake Layer:
2 eggs
2 cans sweetened condensed milk
2 packages cream cheese, softened
2 teaspoons vanilla

2 cans cherry pie filling

Prepare brownie mix as directed on package.
Spread batter in a 10" or 12" round spring form pan that has been sprayed with non-stick cooking spray.
Bake at 350 for 25 minutes.
Meanwhile, beat eggs, sweetened condensed milk, cream cheese, and vanilla until creamy and smooth.
When brownie layer is baked, immediately pour cheesecake filling on top.
Spread carefully to edges of brownie.
Bake 30-40 minutes more, or until cheesecake is set and firm.
Cool for 2 hours.
Top with cherry pie filling.
(Flavor is best served at room temperature, but should be stored in refrigerator.) (Serves 12)

Monday, February 19, 2007

I Cannot Tell a Lie

I cannot tell a lie. I didn't chop down a cherry tree. I didn't even do any real baking. I just threw together this Simple Cherry Cobbler recipe from the side of the Sara Lee pound cake box and enjoyed it very much. Just call me the George Washington of quick and easy.

Simple Cherry Cobbler
1 (12 ounce) frozen pound cake
1 (21 ounce) can cherry pie filling
1/3 cup water
½ teaspoon almond extract
2 tablespoons toasted sliced almonds, with a few more for garnishing plates

Cut pound cake into 1-inch cubes. Place cubes in a 9-inch microwave safe pie plate.
In a small bowl, combine pie filling, water, and almond extract.
Spoon pie filling over cubed cake and sprinkle with almonds.
Cover with plastic wrap and microwave on high 5-7 minutes (time may vary depending on your microwave), or until hot.
Serve warm with ice cream or whipped topping and additional toasted sliced almonds sprinkled on top.
*Fresh Fruit Option: Combine 2 cups fresh blueberries, raspberries, sliced peaches, or pitted cherries with 3/4 cup apricot jam and substitute for the pie filling. (Serves 6)

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