February is National Cherry Month

February is National Cherry Month.
This luscious orb also has its own website: choosecherries.com
Did you know…that tart cherries contain among the highest level of antioxidants compared to other fruits and are a natural source of vitamin A (beta carotene) and fiber.
Elegant anytime, though certainly a showcase for Valentine fetes.
The Menu Shoppe has it covered…discover our “finds”.  Great ideas for small plates + classic retro elegance. Great ideas for specialty menus.
Cherry Basil Orzo Pasta
1 cup frozen tart cherries
1 teaspoon minced garlic
1/2 cup dried pitted chopped dates
4 ounces feta cheese
1/2 pound orzo pasta
1/4 cup fresh basil chiffonade
Salt to taste
Mix together cherries, dates, and garlic in a small sauce pan on low and heat until dates are rehydrated. Meanwhile boil orzo pasta in salted water for 8-10 minutes. Drain pasta, stir in cherry mixture and feta cheese. Season with salt and garnish with fresh basil.
Cherry Couscous Salad
3 cups water or chicken broth
2 cups quick-cooking couscous, uncooked
2 cups dried tart cherries
2 cups coarsely chopped carrots
1 1/2 cup chopped unpeeled cucumber
1 cup chopped onions 1/2 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons Dijon-style mustard
Salt and pepper, to taste (used 1/4 teaspoon salt; 1/8 teaspoon pepper)
Toasted silvered almonds, for garnish (optional)
Bring water or broth to a boil in a medium saucepan– stir in couscous. Remove from heat– let stand, covered, 5 minutes. Stir with a fork until all grains are fluffy. Uncover– let cool 10 minutes. In a large bowl, combine cooked couscous, dried cherries, carrots, cucumber and onions. In a small bowl, combine vinegar, olive oil and mustard–mix well. Pour over couscous mixture– toss to coat. Season with salt and pepper. Garnish with toasted almonds, if desired. Serve chilled or at room temperature.
Classic Cherries Jubilee
courtesy of Paula Deen
1/2 stick butter
1/4 cup sugar
1 tablespoon cornstarch
1 (16-ounce) can pitted cherries (fresh or frozen)
1/4 cup brandy
Vanilla ice cream
Drain cherries, reserving all the juice. Melt butter in a saute pan. Stir in cornstarch and sugar until smooth. Gradually stir in the reserved cherry juice. The mixture will thicken up. When it boils, pour in the brandy and turn off the heat. Light the brandy in the pan with a lighter or long match. When the flame dies down, stir in the cherries and serve over ice cream.
For other Cherry treats, shop cherryrepublic.com  a Michigan based emporium of everything cherry.
For oodles of unique gifting like: White Chocolate-Cherry Peanut Butter, Cherry-Poppyseed Vinagarette, Cherry-Pear butter,  Cherry Tortilla Chips and Cherry Salsa.
Valentine treats like: Cherry Kisses and Red Hot Jam. Also Cherry Sangria and Chocolate Cherry Coffee.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in chefs, desserts, gifting, luncheon, National Food Holiday, small plates and tagged , , , , , . Bookmark the permalink.

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