Whisk the liquid from the cherries into the meat drippings in
dd milk, then stir in dried cherries and lemon zest.
Add
Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.
In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.
he cherries. Let stand until plump. Deglaze the reserved skillet with the
tanding rib roast with mixture and season liberally with kosher salt and
side.
Whisk together the cherries, wine, vinegar, cranberry juice, garlic
Saute bacon in heavy medium skillet until brown and crisp.
Using a slotted spoon, transfer to paper towel to drain.
Whisk together mayonnaise and vinegar.
Gradually whisk in oil, then cheese.
Season with salt and pepper to taste.
Toss lettuce leaves, half of the cherries and half of the bacon with enough dressing to coat.
Divide salad among 6 plates.
Top with remaining cherries and bacon and serve.
he slow cooker with the pork loin. Add the cherries to the
Rehydrate the cherries in a bowl with about a cup of
Fill a small jar with dried cherries and pour in enough bourbon to cover cherries. Cover jar tightly with a lid and place in the refrigerator until cherries are hydrated and infused with bourbon, at least 2 weeks.
Soak cherries in either brandy or sherry,
. Line a baking sheet with parchment paper.
Combine dry
owl, combine the Port and dried cherries; set aside.
Using a
Bring water or broth to a boil in a medium saucepan; stir in couscous.
Remove from heat; let stand, covered, 5 minutes.
Fluff with a fork; let cool 10 minutes, uncovered.
Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well.
Combine vinegar, olive oil and mustard in a small container; mix well.
Pour over couscous mixture; stir to coat all ingredients.
Season with salt and pepper, if desired. Serve chilled or at room temperature.
o 30 minutes.
For Dried Cherry Compote, heat 1 tablespoon
Sprinkle chops lightly with salt and pepper.
Heat oil in large skillet.
Cook pork chops on high heat 4 to 5 minutes each side. Transfer to plate.
Cover.
Keep warm.
Add shallots and thyme to skillet.
Cook 1 minute.
Add Port wine, chicken broth and cherries to skillet.
Bring to boil.
Cook until reduced by half, about 3 minutes.
Return pork chops to skillet.
Cook until meat is heated through.
Sprinkle with parsley when serving.
Preheat oven to 350 deg. Spread the pumpkin seeds in a single layer in a pie plate. Bake until puffed and brown, approximately 10 minutes.
Meanwhile, in a large bowl, whisk together the vinegar, mustard and oil until combined and thickened. Season with salt and pepper.
Arrange spinach on a plate, sprinkle with onions, pumpkin seeds and cherries. Drizzle with dressing, allow each person to \"toss\" their own salad.
Place squash and potatoes into Dutch oven and pour enough water over to cover. Bring to boil. Reduce to simmer and add dried fruits, honey, sugar, lemon juice and rind, and spices. Stir to mix. Cover and simmer for 45 minutes to 1 hour until potatoes are cooked. Stir occasionally to prevent scorching. Adjust spices and honey to taste. This thickens as it cools. It is best made the day before.
In a saucepan, bring milk, half & half and sugar to a boil.
Add rice and vanilla extract.
Cook at medium heat for 8 minutes.
Stir while heating until creamy and/or sticky.
Add cherries and stir for 2 minutes.
Set aside for 10 minutes.
Garnish with cinnamon.
1.Cook and stir almonds in large nonstick skillet over medium heat until lightly browned. Remove from skillet; cool.
2.Melt margarine in skillet over low heat. Add rice and onion; cook and stir until rice is lightly browned. Add broth and water. Bring to a boil over high heat; reduce heat to low. Simmer, covered, 15 minutes.
3.Stir in almonds and cherries. Simmer 5 minutes or until liquid is absorbed and rice is tender.