dried cherry

Cherry Tart

all purpose flour

sugar

salt

(2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

cherry preserves

chopped dried Bing (sweet) cherries (about 2 1/2 ounces)

lemon peel

almond extract

unsalted natural pistachios, chopped

milk

Bon Appétit

Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour. DO AHEAD: Can be prepared 1 day ahead. Keep chilled.

Position rack in bottom third of oven and preheat to 325°F. Mix preserves, chopped cherries, peel, and almond extract in medium bowl.

Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer round to 9-inch-diameter tart pan with removable bottom. Press dough gently into pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios. Roll out second dough disk on lightly floured surface to 11-inch round; cut into 3/4-inch-wide strips. Arrange several strips, spaced 3/4 inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang.

Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar.

Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack. DO AHEAD: Tart can be prepared 1 day ahead. Cover and store at room temperature.

This is my ultimate cheesecake: sweet cream cheese, salty peanut butter and tart sour cherries all mingle together to create one perfectly balanced flavor sensation. It is set with gelatin, which means it takes a little longer to make, but the beautiful smooth texture makes it worth the wait.

Peanut Butter and Sour Cherry Cheesecake

Butter,

(about

tbsp caster (superfine) sugar

vanilla bean paste

tbsp kirsch (optional)

digestive biscuits

(about 2 tbsp) salted peanuts, plus extra for decorating

(5 1/4 tbsp) unsalted butter, melted

(about 1 3/4 [8 ounces] packages) full-fat cream cheese

(3/4 cup) caster (superfine) sugar

(1 cup) heavy cream

gelatin

(1/2 cup) smooth peanut butter

(2.6 ounces) dark chocolate, chopped

golden syrup

milliliters (about 1/2 cup) double cream

20cm (8-inch) round springform tin

Epicurious

Grease a 20cm (8-inch) springform tin and line with baking parchment.

Put the dried sour cherries into a small saucepan with the sugar, vanilla, and 1 tablespoon of water. If you are using kirsch, add this now. Bring to the boil and leave to simmer for 4–5 minutes. The cherries should soften and absorb some of the liquid. Set the pan to one side to cool.

To make the biscuit base, blitz the digestive biscuits and peanuts in a food processor until they resemble very fine crumbs. Pour the melted butter into the crumbs and blitz again until all the biscuit crumbs are coated in butter. Alternatively, finely chop the peanuts and place into a plastic bag with the biscuits, use a rolling pin to crush them to a fine powder, then put into a bowl and stir in the butter. Tip the crumbs into the base of the prepared tin, then press them down firmly with the back of a teaspoon to make sure they stick together, then chill for at least 30 minutes.

In a large bowl, whisk together the cream cheese, caster sugar and egg yolks until smooth. Stir in the cream until you get a thick but not stiff consistency.

Soak the gelatin leaves in cold water and allow to soften completely. This will take around five minutes. Melt the smooth peanut butter in the microwave in a medium bowl for about 30 seconds until it is even smoother. Squeeze the gelatin leaves to remove any excess water, then stir into the warm peanut butter until completely dissolved.

Spoon a few tablespoons of the cream cheese mixture into the peanut butter and mix well, before pouring all of the peanut butter mixture into the remaining cream cheese and stirring until completely smooth.

Drain the cherries then add half to the cream cheese mixture and stir in. Spread onto the prepared biscuit base and use a spatula to smooth the top. Leave to set in the refrigerator, preferably overnight, but for at least four hours.

When the cheesecake feels firm enough to hold a layer of chocolate (usually after around two hours of chilling), make the chocolate topping. Place the chocolate, golden syrup and cream into a small bowl. Microwave on high for around one minute, removing from the microwave and stirring well every 15 seconds, until the mixture is smooth and no lumps of chocolate remain. Pour over the cheesecake, tilting the tin until the whole top is covered. Decorate with the remaining sour cherries and peanuts. Chill for two hours before serving.

The raw broccoli salad at Emmy Squared in Brooklyn showed us that broccoli can be delicious even when squeaky raw. The secret? Over-the-top flavor from a creamy peanut dressing and pops of sweetness from dried cherries.

Broccoli Salad With Peanut Dressing

natural creamy peanut butter

Tbsp. unseasoned rice vinegar

soy sauce

sesame oil

½" piece ginger, peeled, finely grated

Kosher salt

broccoli

mini seedless

3" daikon, peeled, thinly sliced

Tbsp. extra-virgin olive oil

tart cherries

(for serving)

The raw broccoli salad at Emily and Emmy Squared showed us that broccoli can be delicious even when squeaky raw. The secret? Over-the-top flavor from a creamy peanut dressing and pops of sweetness from dried cherries.

Whisk peanut butter, vinegar, soy sauce, sugar, oil, ginger, and 2 Tbsp. water in a medium bowl until smooth. Season with salt.

Do Ahead: Dressing can be made 1 week ahead. Cover and chill.

Slice stems from florets, cutting away as much stem as possible. Cut up larger florets into bite-size pieces. Peel stems and thinly slice. Combine florets and stems in a medium bowl. Add cucumbers, daikon, oil, and vinegar and toss to combine; season with salt.

Spoon peanut dressing onto a platter and arrange salad over. Top with cherries and cilantro.

Black Forest Torte 

water

kirsch (clear cherry brandy)

cocoa powder

black pepper

unsalted

bittersweet (not unsweetened) or semisweet chocolate, chopped

sugar, divided

eggs, room temperature

vanilla extract

chocolate chips

cream cheese, room temperature

mascarpone cheese (12 ounces)

whipping cream

Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Place pan on baking sheet. Combine cherries and 1/4 cup water in small saucepan. Boil over medium-high heat until liquid almost evaporates, about 2 minutes. Add kirsch and boil 1 minute. Standing back, carefully ignite kirsch. When flames subside, mix in preserves. Cook until preserves boil and thicken, about 3 minutes. Cool.

Whisk flour, cocoa, pepper, and salt in small bowl to blend. Melt butter and bittersweet chocolate in heavy medium saucepan over low heat, stirring constantly until smooth. Remove from heat; mix in 1/2 cup sugar. Using electric mixer, beat eggs, remaining 1 cup sugar, and vanilla extract in large bowl until pale and thick, about 5 minutes. Using spatula, mix in melted chocolate mixture. Fold flour mixture into batter. Fold cherry mixture and chocolate chips into batter.

Transfer batter to prepared pan; smooth top. Bake until top is dry and slightly cracked and tester inserted into center of brownie comes out with some moist (not wet) batter attached, about 55 minutes. Cool brownie in pan on rack 15 minutes. Run knife around pan sides to loosen cake. Remove pan sides and cool cake completely. Replace sides of pan. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

Puree cherry preserves in processor until smooth. Transfer to small resealable plastic bag.

Using electric mixer, beat cream cheese, sugar, and vanilla extract in medium bowl until very smooth. Reduce speed to low. Beat in mascarpone just until smooth. Add cream and beat just until blended and still soft (do not overbeat). Immediately spread mousse evenly over brownie. Cut off enough of 1 corner of plastic bag with preserves to make 1/8-inch opening. Pipe preserves in parallel lines across mousse, spacing 1 inch apart. Starting 1 inch in from 1 side, drag tip of toothpick across lines in 1 direction. Repeat in opposite direction, 1 inch from first line. Continue, alternating direction every time to form chevron pattern. Cover and chill at least 4 hours or overnight. Cut around pan sides, then remove sides. Let torte stand 20 minutes at room temperature before serving.

Top 4 dried cherry recipes from across the web

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Cherry Tart

Peanut Butter and Sour Cherry Chees...

Broccoli Salad With Peanut Dressing

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Top 4 dried cherry recipes from across the web

The most viewed dried cherry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cherry Tart

Peanut Butter and Sour Cherry Chees...

Broccoli Salad With Peanut Dressing

Black Forest Torte

The most viewed dried cherry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine