Bing Cherry filling

[corazon]

Hey guys-
Bing cherries just came into season at my farmers market, I'm looking for a recipe to use them in a danish pastry. The idea of fresh cherries and a cream cheese danish sounds so heavenly. Let me know if you have any ideas! Thanks!
-Brooke

 

[jkath]

oooh that does sound delicious! I don't have one, but I bet someone out there will post one soon.

*just so you know, it gets a little quiet on the weekends, so don't despair if you don't get a lot of replies yet...once Monday comes, watch out!

 

[kansasgirl]

Here you go!

Danish Pastries with Fruit

4 c flour
3 tb sugar
1 1/2 c margarine
1/2 ts salt
2 pkgs. active dry yeast (approximately 1 teaspoon per package)
1/4 c warm water
4 egg yolks, beaten
2/3 c evaporated milk
4 egg whites, beaten (optional)
Butter or cream
Slivered almonds
Coarse sugar

Fillings:
1.Fresh fruit, cooked until soft with sugar to taste (cherries, apricots, raisins, dates, apples, pears
2.Cream cheese, softened, and creamed with powdered sugar
3.Almond paste, softened

1.Mix first four ingredients like pie crust.
2.Soften yeast in warm water. Add yeast mixture, egg yolks and evaporated milk to the dry mixture and mix. Let stand in refrigerator overnight or several hours.
3.Divide dough in 4 to 6 parts and roll out into strips 6"x14" and place on cookie sheets.
4.Spread pastry, down the center, with softened cream cheese or softened almond paste. Spread with a layer of fruit filling.
5.Fold pastry in half, seal the edges well.. Let rise 10-15 minutes. Brush tops with butter, cream, or beaten eggs whites and then sprinkle with sugar and almonds.
6.Bake at 350F for 20 to 30 minutes or until lightly browned.

 

[Sherry49]

Making Cherry Pie Filling

Cherry Pie Filling
Categories: Pies, Desserts
Yield: 4 cups

3 c Fresh cherries
1/4 c Flour
1 tb Butter
1 c Sugar
1/4 ts Almond extract

Heat to boiling, everything but the almond extract, stirring
constantly. When thickened, add almond extract. Use in any recipe
that calls for cherry pie filling.

From the personal MM recipe database of Sandy Gamble link removed as advertising is not allowed

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BLACK FOREST CHERRY TORTE
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1 1/2 c. whipping cream
3 eggs, well beaten
1 tsp. almond extract
2 c. flour
1 1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
Bing Cherry Filling
2 c. whipping cream
1/2 c. sifted powdered sugar
1/3 bar sweet cooking
chocolate, grated
Heat oven to 350 degrees. Grease and flour 2 layer pans
(8-inch or 9 x 1 1/2-inch). Whip 1 1/2 cups whipping cream
until stiff. Fold in eggs and almond extract. Sift flour,
sugar, baking powder and salt together; fold gently into egg
mixture. Spread in pan. Bake 30 to 35 minutes. or until cake
is done. Cook and fill with Bing Cherry Filling.
Bing Cherry Filling:
1 (1 lb.) can Bing cherries
(reserving juice)
2 Tbsp. cornstarch
2 Tbsp. sugar
1 Tbsp. brandy extract
2 c. whipping cream
1/2 c. powdered sugar
Drain cherries, reserving juice. Mix cornstarch and
sugar in saucepan. Add water to juice to make 1 cup. Stir
into cornstarch mixture. Cook over medium heat just until
mixture thickens and clears. Cool to lukewarm; add brandy
extract. Dip 36 cherries into thickened juice; then set aside.
Cut remaining cherries into quarters and add to thickened
juice. Refrigerate to cool completely. Whip 2 cups whipping
cream, gradually adding 1/2 cup powdered sugar. Whip until
stiff.
To assemble cake, invert bottom layer onto cake plate.
With decorating tube or spoon, form a thin rim of whipped cream
around outer edge of bottom layer. Fill center with cherry
filling. Put on top layer. Cover sides and top of cake with
whipped cream. Fill a teaspoon with grated chocolate and press
chocolate onto sides of cake. Outline individual portions on
top of cake with a decorating tube filled with whipped cream,
if desired. Place 3 dipped cherries on each portion on top of
cake. Refrigerate cake until served.
For a more elegant cake, use 2 cans (1 pound each) Bing
cherries. Proceed doubling other filling ingredients, except
leave cherries whole for the filling.
====================
DANISH RICE DESSERT WITH BING CHERRY SAUCE
--------------------------------------------------------------------------------
3/4 c. Minute rice
1 1/2 c. milk
1/4 c. sugar
1/2 tsp. salt
1/4 c. slivered sauteed or
toasted almonds
1 tsp. vanilla
1/2 c. sour cream
Bing Cherry Sauce
Combine rice, milk, sugar and salt in saucepan. Mix
just to moisten all rice. Bring to boil, uncovered and contin-
ue to boil gently, 8 minutes, fluffing rice occasionally with a
fork. Remove from heat and cover tightly. Let stand 10
minutes. Add almonds and vanilla. Cover and chill. Just
before serving, fold in sour cream. Serve topped with Bing
Cherry Sauce. Makes 2 1/2 cups or 6 servings.
Bing Cherry Sauce:
1 can (17 oz.) pitted dark
sweet cherries
2 Tbsp. cornstarch
dash of salt
1 tsp. lemon juice
1/2 tsp. almond extract
Drain cherries, measuring juice. Add water to juice to
make 1 1/2 cups; combine measured liquid, cornstarch and salt
in saucepan. Stir over medium heat until thickened and clear.
Remove from heat; stir in cherries, lemon juice and almond
extract.
======================
BING CHERRY CAKE
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1 pkg. Duncan Hines white cake
mix
2 (16 oz.) can pitted Bing
cherries
1/4 lb. melted butter
1 small pkg. slivered almonds
Pour cherries with juice into an oblong pan or an 8 x
8-inch pan. Sprinkle the cake mix over the cherries. Then
pour melted butter over the mixture. Sprinkle almonds on top.
Bake at 350 degrees for 1 hour and 15 minutes. Serve with vanilla ice
cream or whipped cream.
======================
BING CHERRY CANDY
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1 (12 oz.) pkg. milk chocolate
chips
3/4 c. peanut butter
2 c. crushed salted peanuts
2 c. sugar
2/3 c. evaporated milk
dash of salt
12 regular marshmallows
1/2 c. margarine
1 pkg. (6 oz.) cherry chips
1 tsp. vanilla
Melt chocolate chips in double boiler. Add peanut
butter and peanuts. Put 1/2 of this mixture into 9 x 13-inch
pan. Refrigerate to set. Keep other 1/2 warm.
Combine sugar, evaporated milk, salt, marshmallows and
margarine over medium heat and bring to a boil. Boil 5 min-
utes. Remove from heat and stir in cherry chips and vanilla.
Spread on chocolate layer and let set. Top with remaining
chocolate-nut mixture.
====================
BING CHERRY DESSERT
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1 (No. 303) can Bing cherries
1 small can crushed pineapple
2 small pkg. black cherry
gelatin
2 small bottles cola beverage
1 c. chopped pecans
Cool Whip (optional)
Drain the cherries and pineapple and reserve the juices.
Add enough water to combined juices to make 2 cups liquid.
Pour into a saucepan and heat to boiling point. Add the
gelatin and stir until dissolved. Cool. Stir in cola beverage
and chill until thickened. Add cherries, pineapple and pecans
and pour into a mold. Chill until firm and serve with Cool
Whip.
========================
BING CHERRY COBBLER
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2 c. canned Bing cherries
1/3 c. sugar
1/8 tsp. cinnamon
1 c. cake flour
1 tsp. baking powder
1 tsp. salt
1 egg
2/3 c. sugar
1/4 c. shortening
1/2 c. milk
1/2 tsp. vanilla
Heat oven to 350 degrees. Grease 8-inch square baking dish.
Combine cherries with 1/3 cup sugar and cinnamon. Spread
evenly in prepared baking dish. Sift flour, baking powder and
salt together in mixing bowl. Combine remaining ingredients in
mixer, cover and blend for 1 minute. Pour over sifted flour
mixture. Stir lightly until just smooth. Spread over berries
in baking dish. Bake for 35 minutes or until cobbler is done.
Serve warm. Top with milk, cream or ice cream. Makes 6
servings.
==================
DANISH CREME
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1 1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
1/2 c. whipping cream
1/4 c. sugar
2/3 c. Minute rice
Bing cherry sauce
Boil milk, sugar, salt and rice uncovered for 8 minutes.
Fluffy rice occasionally. Remove from heat; cover tightly.
Let stand 10 minutes. Add vanilla. Cover and chill. Whip
cream; fold into rice mixture. Serve with sauce.
Bing Cherry Sauce: Drain 1 can (17 ounce) pitted
cherries. Add enough water to syrup to make 1 1/2 cups. Blend
syrup, 2 tablespoons cornstarch and a dash of salt. Cook and
stir until thickened and clear. Add cherries, 1 teaspoon lemon
juice and if desired 1/2 teaspoon almond extract. Cool. May
use other fruit for a sauce.
=================
BING CHERRY SALAD
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1 pkg. cherry jello (6 oz.)
1 can pitted Bing cherries,
drained
1 (3 oz.) pkg. cream cheese
2 Tbsp. lemon juice
1 c. hot water
1 bottle Coca-Cola
1/4 c. nuts
Dissolve jello in hot water; add cola and lemon juice
(do not stir much). Cool until it thickens a little. Add cut
up cherries and nuts. Add cream cheese, cut into small pieces.
Refrigerate.
=====================
BING CHERRY PIE
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1/3 c. lemon juice
1/2 pt. whipping cream
1 large can Eagle Brand milk
1 large can Bing cherries,
chopped
1/2 c. chopped pecans
cream of tartar
1 Tbsp. sugar
Whip cream. Add 1 tablespoon sugar and pinch of cream
of tartar. Add to Eagle Brand milk the lemon juice. Mix with
whipped cream. Add cherries and nuts. Pour in graham cracker
crust and chill.
======================
BING CHERRY JAM
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4 c. pitted Bing cherries,
chopped
1 pkg. powdered pectin
1/4 c. lemon juice
1/4 c. almond flavoring
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
4 1/2 c. sugar
Place all ingredients but the sugar into a 6 quart
kettle. Bring to a boil that cannot be stirred down. Immedi-
ately add sugar. Bring mixture to a boil and continue to boil
for 2 minutes. Skim mixture. Pour into hot jars, leaving
1/4-inch headspace. Seal. Process 10 minutes in boiling water
bath. Makes 5 to 6 pints.
===================
BING CHERRY MUFFINS
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2 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
2/3 c. sugar
1 egg
1/3 c. butter, melted
1/2 c. sour cream
1/2 c. milk
2 tsp. grated lemon peel
1 1/2 c. Bing cherries, pitted
and halved (fresh or
frozen)
Preheat oven to 400 degrees. Sift together the flour, baking
powder, salt and sugar. Stir in egg, butter, sour cream and
milk just until moistened. Fold in the peel and cherries.
Fill paper-lined muffin tins full. Bake about 20 minutes.
Makes 12 muffins.

 

[Sherry49]

BING CHERRY PIE/Saucy Cherry Relish/Cherry Festival Pecan Sticky Buns

BADA BING CHERRY PIE

Cherry-pitters can be purchased in kitchen-supply and housewares shops. Wear an apron when pitting, but still watch out for the juice.


Classic Pie Crust
4 cups Bing cherries, pitted
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1 to 1 1/2 cups sugar (depending on the sweetness of the fruit)
1/4 teaspoon ground cinnamon
Pinch of salt
1/4 teaspoon almond extract
1 tablespoon grated orange zest
1 1/2 tablespoons cold unsalted butter, cut into small pieces

1. Preheat the oven to 450°F. Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie.
2. Place the cherries in a large bowl. Mix orange and lemon juices with the cornstarch, then combine with sugar, cinnamon, and salt. Toss with the cherries. Let rest for 15 minutes.
3. Add the almond extract and the orange zest; toss well.
4. Line a 9-inch pie plate with one crust and prick all over with a fork. Spoon the cherry filling evenly into the crust. Dot all over with butter. Cover with a top crust. With water, moisten the crusts where they meet, then turn the top crust under the bottom and flute the edge. Cut a few slits in the top to allow steam to escape. Decorate the surface if you wish by rolling out the scraps and cutting several cherry, leaf, and stem shapes.
5. Bake pie in center of the oven for 10 minutes at 450°F. Reduce heat to 350°F and bake 45 to 55 minutes more, or until the crust is nicely golden. Let cool on a rack before serving warm or at room temperature.

Per serving (based on 8): 527 calories, 76g carbohydrates, 4g protein, 24g fat, 6mg cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va.
Makes 6 to 8 servings.

Simply Delicious® by Sheila Lukins
PARADE®
July 2001
PARADE® and Simply Delicious® are used by CondéNet Inc. under license.

CHERRIES
Cherries should be stored at 35 degrees F. Keep away from cooler fans so they don’t dry out.
Be sure to rinse fresh cherries with plenty of water before eating them. Most cherries are sprayed with insecticides.
Cherries taste best if eaten at room temperature.
Generally speaking darker color cherries are sweeter.
SELECTION - Buy cherries that have been kept cool and moist, as flavor and texture both suffer at warm temperatures. Cherries have a limited growing season and any fresh cherries grown in the United States sold after August probably came from cold storage. Small quantities of sweet cherries are imported from New Zealand during the winter months, but these may be difficult to find.
At the market, pick a handful of cherries at a time and only select the best fruit. This may be time-consuming, but the reward will be better cherries. Good cherries should be large (one inch or more in diameter), glossy, plump, hard and dark-colored for their variety. Buy cherries with stems on — they should be fresh and green. Reject undersized cherries or those that are soft or flabby. Avoid fruit that is bruised or has cuts on the dark surface.
If you find many damaged fruits at the market, consider buying cherries somewhere else, as a number of spoiled cherries will start the others to decay.
STORAGE - Loosely pack unwashed cherries in plastic bags or pour them into a shallow pan in a single layer and cover with plastic wrap to minimize bruising. Store cherries in the refrigerator and cherries in good condition should last up to a week. Check the fruit occasionally and remove the cherries that have gone bad. Wash the fruit before eating.
You can freeze cherries by rinsing and draining thoroughly, spreading them out in a single layer on a cookie sheet and placing in the freezer overnight. Once the cherries are frozen, transfer them to a heavy plastic bag. The frozen fruit may be kept up to a year

For cooking, pit cherries either by hand or with a pitter. Poaching is the most common form of preparation. Drop cherries into a small amount of simmering water, or a combination of water and wine, and cook for one to three minutes until soft. Poach using the formula of one cup liquid to two cups cherries.
CDC.gov - 5 a Day

Cherry Festival Pecan Sticky Buns
A delightful complement to any early-morning breakfast, mid-day brunch, or an evening or holiday meal. The fragrant taste of cherries is blended nicely into the filling, surrounded by sweet dough.
Basic Sweet Dough
Ingredients: Milk 4 cups
Yeast 2 tablespoons
Sugar 1 cup
Salt 1 tablespoon
Butter (melted) stick (4 oz)
Nutmeg _ teaspoon
Vanilla 1 teaspoon
Eggs 4
All-purpose flour 6 - 7 cups

Method:
1. Heat milk until a skin forms on surface, remove from heat and add butter. Allow mixture to cool.
2. Add eggs, sugar, yeast and vanilla and beat into the milk mixture.
3. Gradually add the flour and salt. Stir until a smooth but sticky dough is formed. Cover and let rise in a warm place.
Filling for Sweet Dough
Softened butter 8 tbsp
Brown sugar 1 cup
Cinnamon 2 tbsp
Dried Cherries, chopped 1 1/2cup
Smear
Brown Sugar 1 cup firmly packed
Cinnamon 1 tbsp
Butter, melted 12 oz (3 sticks)
Corn syrup 3/4cup
Honey 1 cup
Pecans pieces 2 cups
1. Cream first three ingredients.
2. Using an electric mixer, slowly blend in syrup and honey on MED speed.
3. Reserve the pecans for the assembly process.
To Assemble Sticky Buns:
Roll dough into a large rectangle.
Using a pastry brush, apply the melted butter on the dough. Mix together the brown sugar and the cinnamon and sprinkle the mixture over the top of the butter. Evenly distribute the chopped cherries over the dough.
Roll the dough up jelly-roll style and seal the edges tightly. Let rest while preparing the pan.
Take a 12” X 18” baking sheet and apply one quarter to one third inch of the smear to the bottom. Be careful not to use too much. Sprinkle the pecans onto the smear. Save remaining smear for another pan.
Take the prepared sweet dough and cut it into 1 _” circles until all the dough is used.
Place the rolls, wide side down on the prepared pan about _” apart.
Place pan in a warm place and proof until almost double in volume.
Bake at 350 – 375 F for 20 – 25 min. or until smear is a rich amber color.
After removing from the oven, immediately invert the pan onto a clean serving dish.
to the top

Classic Cherry Pie
Preheat oven to 425 degrees.
Pastry for a 9" two-crust pie-
2 cups flour
1 teaspoon salt
1/3 cup plus 1 tablespoon butter
1/3 cup plus 1 tablespoon shortening
4-5 tablespoons cold water
Place flour and salt into a medium mixing bowl or into the food processor. Cut in shortening and butter and work with a fork or pastry cutter until mixture is like coarse corn meal. If using a food processor, use the "S" blade.
Sprinkle in cold water, 1 tablespoon at a time, mixing until all flour is moistened and forms a ball. Slightly chill until ready to roll out the pie crust.
Filling-
3/4 to 1-1/4 cups sugar, depending on sweetness of cherries and personal preference.
1/3 cup flour
8 cups pitted Olson's Bing, Royal Ann, or Tartarian cherries (about 3-1/2 lbs.)
1/4 teaspoon almond extract
2 tablespoons butter
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• In a large mixing bowl, stir together sugar and flour. Mix well with cherries.
• Roll pastry out on a cutting board that is dusted with flour and sugar.
• Place bottom crust in 9'' pie plate. Sprinkle with almond extract and dot with butter.
• Moisten the outer edge of bottom crust with cold water, so that the top crust will adhere.
• Add cherry mixture. Sprinkle with almond extract and dot with butter.
• Cover pie with top crust, crimping edges and adding slits to allow for steam to escape.
• Cut a piece of aluminum foil about 3" wide and cover the edge of the pie to prevent excessive browning. (Remove foil during last 15 minutes of baking.)
Bake at 35-45 minutes or until crust is brown and juices are bubbly.
To freeze pies-
Freeze pie unbaked and unwrapped; when frozen, wrap carefully and return to freezer. (Pies will keep for four to six months.)
Bake as directed.
Enjoy!
--------------------------
Saucy Cherry Relish
1 to 3 cups
3/4 c Water
1/4 c Granulated sugar
1/2 c Firmly packed light brown sugar
16 oz Pie cherries or Bing cherries (not pie filling), drained and coarsely chopped
2 tb Prepared horseradish
2 tb Dijon-style mustard

In a medium-sized saucepan, combine the water and sugars; bring to a boil over medium heat and cook for 5 minutes, stirring occasionally. Add the remaining ingredients and cook for 5 minutes, stirring occasionally. NOTE: This is a really versatile 'cause you can use it as a sparkling sauce for chicken or baked ham, or as a fresh-tasting sweet-and-sour relish to go along with pot roast and other main course dishes.