I just had 2 pails of Evans Cherries delivered to me so does anyone have any good recipes for them..I plan on pitting them and just freezing them for now..I am not going to make any jelly from them as I already have Nanking Jelly. So if anyone has these berries I would appreciate any and all recipes.
Evans Cherry Recipes
Never have had them kinnika but presume any cherry pie/tart etc recipe could be used.
carolvan
Evans is a popular sour Cherry that grows very well (read extremely HARDY ;) on the prairies. When I was a child my parents had one and I loved to eat them straight off the bush. Neighbours also had it as a hedge that surrounded their corner lot. It looked very nice (leaves are a rich dark green) and when the cherries ripened it was awesome!
edited to say the below recipes are for a lager sour cherry but if you've got yours pitted I'd be tempted to try these. Most recipes I've seen for them are for pies or jams/jellies.
Sour Cherry and Belgian Chocolate Crepes
by Shona Pearson
Prepared for the 2004 Bruno Cherry Festival
(serves 8 or more)
Crepes - 24 crepes, folded in quarters
Cherries
2 cups sour cherries
1/2 cup sugar
1 tablespoon lime juice
1/4 cup honey
2 tablespoons cornstarch dissolved in 4 tablespoons of cold water. Stir everything together in a small saucepan and bring to a boil. Simmer gently 3 or 4 minutes until cornstarch cooks and sauce is thickened and glossy. Cool slightly.
Dark Chocolate Sauce
2 cups chopped dark chocolate (Belgian is nice!)
1 cup heavy cream, scalded
2 tablespoons honey
1 tablespoon butter
To scald cream, bring it to a boil in a small pan. Remove from heat and stir in chocolate, honey and butter. Stir just until smooth. Cool slightly.
Honey Cream
Whip together to soft peaks:
1cup whipping cream
3 tablespoons honey
1 teaspoon vanilla
To assemble, put 3 folded crepes on each plate, spoon cherries over, drizzle with chocolate, and garnish with honey cream.
Recipe prepared by Shona Pearson
Sous Chef at Fuze Finer Dining in Banff
White Chocolate Bark with Sour Cherries
by Shona Pearson
Prepared for the 2004 Bruno Cherry Festival
3 cups sour cherries soaked in 1/2 cup Kahlua or part of sherry
1 cup coconut, lightly toasted in the oven
3 cups melted white chocolate
Drain cherries and spread on a parchment-lined cookie sheet.
Bake at 325 F for about 30 minutes, until cherries are dry and a little chewy.
Stir cherries and toasted coconut into melted chocolate.
Pour mixture into a 9" x 9" baking pan lined with saran wrap, spread chocolate evenly and refrigerate until completely set.
Cut into small squares to serve.
Recipe prepared by Shona Pearson
Sous Chef at Fuze Finer Dining in Banff
Watermelon and Sour Cherry Salad with Lime and Cilantro
by Shona Pearson
Prepared for the 2004 Bruno Cherry Festival
(serves 6-8)
8 cups watermelon cut in 1" cubes
4 cups sliced celery, 1/2" thick
4 cups sour cherries
Combine ingredients for dressing just before serving:
1/2 cup lime juice
2 tablespoons sugar
1/2 cup olive or canola oil
1/4 cup chopped fresh mint
12 cup chopped fresh cilantro (coriander) or Italian parley
1/4 cup chopped fresh basil
1 teaspoon sea salt
Toss the watermelon, cherries and celery with dressing just before serving (because herbs darken too much to store refrigerated). To serve, make a bed of chopped romaine or baby greens then spoon watermelon cherry salad onto greens. Delicious with grilled chicken or sausage.
Recipe prepared by Shona Pearson
Sous Chef at Fuze Finer Dining in Banff
This message was edited Jul 30, 2006 4:00 PM