dried cherries

A gâteau Basque is a buttery almond-flavored cake filled with a layer of pastry cream for a beautiful contrast of crumbly and creamy layers. Try these easy and delicious cake recipe from chef Alex Raij. 

G&#xE2;teau Basque Cake Recipe

For the Pastry Cream: 2¼ cups whole milk

sugar, divided

cinnamon

lemon zest

cornstarch

salt

For the Cake: 3 eggs

sugar

almond extract

vanilla extract

baking powder

all-purpose flour

For Assembly: ¼ cup water

cognac

cherries

egg, beaten

Almond Cake with Lemon Custard and Boozy Cherries

Chocolate and cherry is a classic combination, but how these scones come together is what makes them really special: Lightly whipping the cream before folding it into the dough creates tiny air bubbles that result in a scone that leans more toward cake than bread. They also develop a delicate, crackly crust and a melt-in-your-mouth creaminess. On top of the chocolate chunks, tart cherries and the fluffiness, here’s another reason to love these scones: The dough is made by hand and doesn’t require rolling or cutting, meaning less mess in the kitchen.

Whipped Cream Scones With Chocolate and Cherries

granulated sugar

salted butter

bittersweet chocolate, chopped

tart cherries

Sparkling sugar, for sprinkling (optional)

Heat the oven to 400 degrees. Line a baking sheet with parchment paper.

Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the cream in a medium bowl until thickened to the consistency of pancake batter.

Toss the butter in the flour mixture to coat, then press the cubes flat using your fingers. Add the chocolate and cherries and toss until well coated. Add the whipped cream and rake through the dry ingredients with fingers spread wide on one hand while rotating the bowl with the other hand. Keep mixing, scraping clumps off your hand as needed, until all the dry bits are moistened and form large, shaggy clumps.

Gently gather small handfuls of dough (about 1/4 cup each) and gently roll into 12 balls. Place on the prepared baking sheet, spacing 2 inches apart.

Sprinkle with sparkling sugar, if using, and bake until golden brown, about 20 minutes. Transfer the baking sheet to a wire rack and let cool, about 5 minutes. Serve warm or room temperature.

These tender, jam-filled confections, adapted from “Rose’s Christmas Cookies” (William Morrow, 1990) by Rose Levy Beranbaum, have a flaky, cream cheese-spiked crust that makes them a little like soft, tiny pastries. This version calls for cherry preserves and some optional walnuts, but you can use any flavor of jam (or nut if you’re so inclined) you like. Apricot and raspberry jam are the most traditional. Rugelach keep well at room temperature for up to one week, or they freeze beautifully for up to six months.

Cherry Rugelach With Cardamom Sugar

(8-ounce 225-gram) package cream cheese, softened

unsalted butter (2 sticks), softened

all-purpose flour, plus more for rolling

fine sea salt

Nonstick cooking spray (optional)

light brown sugar, firmly packed

cardamom

walnuts, coarsely chopped (optional)

cherries,

cherry preserves or jam

Milk,

Make the dough: Using an electric mixer fitted with the paddle attachment or a hand-held electric mixer, beat cream cheese and butter on medium speed until smooth and well blended. Beat in sugar and vanilla extract. Reduce speed to low, and gradually add flour and salt until just incorporated.

Scrape dough onto plastic wrap and form a ball. Divide dough into 4 portions and wrap each in plastic wrap. Refrigerate for 2 hours or up to 3 days.

Make the filling: Combine 1/4 cup plus 2 tablespoons granulated sugar, the brown sugar, 3/4 teaspoon cardamom, the cinnamon, walnuts (if using) and dried cherries in a medium bowl. Stir until well mixed. Set aside.

Roll out and form the rugelach: Line 4 baking sheets with parchment paper or nonstick liners, or slightly grease the pans with nonstick cooking spray. Remove dough from refrigerator and allow it to sit at room temperature for 5 to 10 minutes, or until malleable enough to roll out.

On a clean, lightly floured work surface, roll out each dough portion, one at a time, into a 9-inch circle, about 1/8-inch thick. Rotate dough while rolling to ensure it does not stick to work surface.

Using the back of a spoon, evenly spread 2 tablespoons cherry jam onto the rolled-out dough. Sprinkle about 1/2 cup the dried cherry-walnut filling over the jam, and, using your hands, press the filling firmly and evenly over the dough.

Using a sharp knife, cut the dough circle, like pieces of a pie, into 12 triangles. With an offset spatula or thin knife, loosen the triangles from the work surface. Starting at the wide end of the triangle and working to the narrow tip, roll up each piece and bend the ends around to form a slight crescent shape.

Place rugelach, narrow tip tucked beneath, on prepared baking sheet, leaving about 1 1/2 inches between each. Refrigerate, lightly covered with plastic wrap, for at least 30 minutes (and up to 24 hours) to help them keep their shape on the oven. Clean work surface before rolling out the next batch of dough.

When ready to bake, heat oven to 350 degrees. In a small bowl, stir together the remaining 2 tablespoons granulated sugar and 1 teaspoon cardamom. Brush rugelach with milk and sprinkle cardamom sugar on top.

Bake until lightly browned, 15 to 20 minutes. Rotate cookie sheets halfway through for even baking. Transfer sheets to wire rack to cool completely.

The complex layers of flavor that develop from combining dried fruit, citrus, spices and brandy are the reward for an investment of time. And time does most of the work in this recipe, which produces brandied fruit that you can use in an array of dishes and drinks: A two-day soak will get you a fine infusion, but go for the full 14 to extract notes from each component. The spices need time to bloom, and the dried fruit skins plump as they are infused, absorbing the citrus’s bite and the brandy’s warmth. Use the fruit mixture in <a href="https://cooking.nytimes.com/recipes/1021678-brandied-fruit-scones">scones</a>, <a href="https://cooking.nytimes.com/recipes/1021677-saratoga-holiday-cocktail">cocktails</a> and <a href="https://cooking.nytimes.com/recipes/1021679-braised-lamb-with-squash-and-brandied-fruit">braised lamb</a>. Or stir the drained fruit into muffin or cake batter, toss with bulkier fruit like apples or pears for use as a filling for hand pies, or serve as a relish to accompany lamb, pork or chicken. As an added bonus, the fruit mixture keeps in the refrigerator for months. Store in an airtight container and avoid adding any moisture to the jar by using only dry utensils to serve.

Brandied Dried Fruit

currants

cranberries

dried pears, finely chopped

dried apricots, thinly sliced

orange

lemon, sliced thin and seeds removed, chopped

ginger

anise seeds

black pepper

nutmeg

brandy

In a large bowl, combine the currants, cranberries, cherries, pears and apricots. Zest the orange and add the zest to the bowl. Add the lemon, ginger, anise seeds, black pepper, nutmeg, cinnamon and cardamom.

Juice the orange and add the liquid to the bowl. Add the brandy and stir to combine. Transfer the mixture to a jar, cover and refrigerate. (If you don’t have a jar that’s large enough, keep the mixture in the bowl and cover with plastic wrap.) Allow the fruit to sit in the liquid for 2 to 14 days before using. The flavor of the fruit, spices and brandy will improve with time. At least once a day, turn the jar upside-down (or thoroughly stir the mixture if it’s in a bowl) to make sure all the dried fruit gets coated in the brandied liquid. The mixture keeps in the refrigerator for months, stored in an airtight container.

Make this easy breakfast muffin recipe the companion to morning tea or coffee. If you prepare the dry ingredients the night before, you can easily whip up a fresh batch first thing. 

Breakfast muffins

300 grams/10½oz self-raising flour, sifted

tsp baking powder

150 grams/5½oz light brown sugar

250 milliliters/9fl oz milk

eggs,

grams/3½oz butter, melted

100 grams/3½oz toasted hazelnuts, chopped

grams/1 ounces dried cherries (or dried apricots, chopped)

grams/1 ounces dried cranberries (or raisins

75 grams/2½oz crunchy granola

Watch our how to cook American-style breakfast muffins video.

This simple, delicious salad is light, fresh, and perfectly sweet!

Pear and Candied Pecan Salad With Balsamic Vinaigrette

tbsp brown sugar

sea salt

tsp vanilla extract

water

pecans

balsamic vinegar

tbsp honey

tbsp dijon mustard

tsp sea salt

tsp black pepper

garlic (minced)

extra virgin olive oil

oz baby spring mix

pear (sliced)

feta cheese

balsamic vinaigrette

Add the brown sugar, cinnamon, salt, vanilla, and water to a small skillet on medium heat. Stir until the mixture starts to bubble, about 2 minutes.

Add the pecans to the skillet and stir for about 3 minutes. They should be completely coated in the brown sugar mixture with a fragrant smell. Take care not to let it burn.

Pour the pecans onto a sheet of parchment paper and spread them out in an even layer. Once they&#39;ve cooled down, break them into small pieces.

Candied Pecans

Whisk together the balsamic vinegar, honey, dijon mustard, salt, pepper, garlic, and extra virgin olive oil in a small bowl. Pour into a jar and refrigerate until you&#39;re ready to eat. Give the jar a shake before adding to your salad.

Balsamic Vinaigrette Dressing

Pour the spring mix into a large bowl. Layer on the sliced pears, dried cherries, candied pecans, and feta cheese. Finish by pouring on the balsamic vinaigrette and gently toss your salad to mix the ingredients and coat everything in the dressing.

Salad

These healthy muffins are loaded to the max with zucchini, carrot, toasted pecans and dried cherries!

Loaded Zucchini Carrot Muffins

zucchini

carrot

olive oil

Preheat your oven to 350° degrees and line a 12 cup muffin tin with liners.

In a small bowl combine flour, sugar, baking powder, salt and cinnamon.

In a large bowl combine the grated zucchini, carrot, one egg and butter flavored olive oil.

Add the dry ingredients to the wet and mix until combined. Lastly, add in the chopped pecans and dried cherries. Stir and divide among the muffin tin and bake for 15-18 minutes.

Let cool slightly before serving.

This Healthy Cherry Chicken Pasta Salad is made with gemelli pasta, shredded chicken, dried cherries, crunchy celery and California walnuts. It’s all topped with a sweet and tangy dressing and is absolutely delicious!

Healthy Cherry Chicken Pasta Salad

½ lb gemelli pasta noodles

celery (chopped)

chicken

walnuts (chopped)

mayonnaise

apple cider vinegar

tsp onion salt

garlic powder

mustard

Tbsp sugar

poppy seeds

In a large bowl, combine all of the pasta salad ingredients.

In a separate smaller bowl, mix together all of the dressing ingredients.

When ready to serve, pour the dressing on the pasta salad and mix well.

This Whole Foods Copycat salad is incredibly flexible based on what you have on hand and enjoy. There are so many wonderful textures and flavors in every bite of this hearty salad filled with superfoods. Spinach, blueberries, dried cranberries, almonds, and more. Easy, satisfying, healthy, and most importantly – it tastes amazing. The dressing is light, tangy-yet-sweet from the apple cider vinegar, honey, Dijon mustard gives it a little bite and simply shake it together.

Spinach Blueberry Superfoods Salad

spinach

blueberries

cheese

raisins cherries

cup sliced almonds

basil

honey

Dijon mustard

salt,

black pepper,

Salad – To a large bowl add all...

Salad – To a large bowl add all ingredients in the order listed; set aside.

Honey-Apple Cider Vinaigrette – To a small glass jar...

Honey-Apple Cider Vinaigrette – To a small glass jar or container with a lid, add all ingredients, put the lid on and shake vigorously until combined; taste vinaigrette and tweak as necessary to taste. Drizzle about half the dressing over salad, toss to combine, and see if you prefer it moister and add more, to taste. If you don’t use all the vinaigrette, extra will keep airtight in the fridge for up to 1 week. Serve salad immediately or place into an airtight container, refrigerate, and serve chilled. The spinach wilts as time passes but the dried fruit softens and the flavors marry and I enjoy this salad for up to 3 days after preparing.

A colorful, roasted butternut squash salad tossed with warm wild rice, spinach, dried cherries, and herbs. The simple maple balsamic dressing is blended with garlic and rosemary, and it soaks into the fresh ingredients, making it so flavorful!

Vegan Wild Rice and Butternut Squash Salad

extra-virgin olive oil oil

maple syrup

rosemary

cherries (or dried cranberries)

wild rice, (warmed)

To make dressing, add all ingredients to a jar and use immersion blender to puree. Or whisk thoroughly by hand. Set aside.

Preheat oven to 400 degrees F. Toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender.

In a large bowl, combine spinach, leeks, cherries and basil. Stir in warm rice and squash so that spinach wilts slightly from the heat.

Stir dressing into salad; tossing to coat. Taste and adjust salt level if needed. Serve at room temperature.

I found this recipe and we love it! I made it for Christmas.  It will definitely go in rotation.

Super yummy! Subbed wild rice for farro and it was so tasty.

This is a staple salad anymore in my house and for potlucks - a huge hit!

This salad was a huge hit at my mother-in-law’s house both with vegans and non-vegans. This was my first time using wile rice snd I was pleasantly surprised how much I liked it. The salad hit both savory and sweet notes with the satisfying nuttiness and texture from the wild rice. So, so good! Can’t wait to make it again.

Top 10 dried cherries recipes from across the web

The most viewed dried cherries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gâteau Basque Cake Recipe

Whipped Cream Scones With Chocolate...

Cherry Rugelach With Cardamom Sugar

Brandied Dried Fruit

Breakfast muffins

Pear and Candied Pecan Salad With B...

Loaded Zucchini Carrot Muffins

Healthy Cherry Chicken Pasta Salad

Spinach Blueberry Superfoods Salad

Vegan Wild Rice and Butternut Squas...

Top 10 dried cherries recipes from across the web

The most viewed dried cherries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

G&#xE2;teau Basque Cake Recipe

Whipped Cream Scones With Chocolate...

Cherry Rugelach With Cardamom Sugar

Brandied Dried Fruit

Breakfast muffins

Pear and Candied Pecan Salad With B...

Loaded Zucchini Carrot Muffins

Healthy Cherry Chicken Pasta Salad

Spinach Blueberry Superfoods Salad

Vegan Wild Rice and Butternut Squas...

The most viewed dried cherries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Gâteau Basque Cake Recipe