Just because…February is National Cherry Month…

Just because…
February is National Cherry Month…
Valentine bonbons.  Mardi Gras goodies.  President Day salutes.
The Menu Shoppe has it covered…
More sweet treats–perfect for Valentine menus.
Ideal for small plate offerings…anytime.
Cherry Soup
A traditional winter soup in Alsace. A romantic Valentine prelude.
1 3/4 lb black cherries (can be preserved)
3 tb sugar
2 tb butter
1 tb cornstarch or cornflour
2 tsp kirsch (cherry brandy)
add-ons:  rustic bread slices, a dash of cinnamon,
a drizzle of red wine
Clean and drain the cherries. Remove the stems. Place cherries in a sauce pan with sugar and kirsch. Bring to a boil over medium heat and cook for 15 minutes.  Melt 1 1/2 tablespoons of butter in a skillet. Add bread slices and sauté until browned on both sides. Drain with paper towel. Add more butter if needed to brown all the slices.  In a bowl, blend 1 tablespoon of cornflour and 1 tablespoon of water.  Remove the cherries from the pan, using a spoon. Add to the pan the mixture of cornflour and water. Stir well over low heat for a few minutes. Return the cherries to the pan for a few seconds.
Option: Place bread slice in a bowl. Pour the soup over the bread.
Shallot Cherry Confit
2 tablespoons unsalted butter
8 ounces shallots, trimmed and quartered
1 medium onion, cut into 8 wedges
1/2 cup dried cherries, coarsely chopped
3 sprigs fresh thyme
3 tablespoons sugar
1/4 cup sherry vinegar
Coarse salt and freshly ground pepper
Melt butter in a medium saucepan over medium-low heat. Add shallots, onion, cherries, and thyme. Cover, and cook until shallots and onion are soft and beginning to caramelize, 12 to 14 minutes. Stir in sugar. Continue to cook, covered, until shallots and onion are caramelized, 10 to 12 minutes.  Add vinegar and 1/4 cup warm water. Cook, uncovered, stirring occasionally, until the liquid has evaporated and mixture is deep brown, about 1 hour.  Season with salt and pepper.  Serve at room temperature. Confit can be refrigerated in an airtight container, up to 1 week. marthastewart.com/315063/shallot-cherry-confit
Cherry White Bean Salad with Tuna
2 15-ounce cans navy beans, drained and rinsed
1 7-ounce package vacuumed-packed light tuna in water, drained
1 cup dried tart cherries
1/2 cup chopped celery
1/4 cup chopped sweet white onion
1/3 cup bottled red wine vinaigrette or Homemade Vinaigrette (see recipe, below)
1 tablespoon Dijon-style mustard
Freshly ground black pepper
Combine beans, tuna, cherries, celery and onion in a medium bowl. Stir together vinaigrette and mustard. Add vinaigrette mixture to bean mixture; toss until coated. Season to taste with salt and pepper.
Homemade Vinaigrette: Stir together 3 tablespoons red wine vinegar,
2 tablepoons extra-virgin olive oil, 1/2 teaspoon sugar and 1/8 teaspoon garlic salt. Season to taste with freshly ground black pepper. Makes about 1/3 cup.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in appetizer, brunch, holiday, National Food Holiday, small plates, soups and tagged , , , , . Bookmark the permalink.

One Response to Just because…February is National Cherry Month…

  1. Awesome! Is it?! Right, that’s it. I shall crack out the cherries very soon.

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