Everything & Nothing At All

Cherries, Cherries & More Cherries

This is a Special Time of Year That’s Gone Too Soon. A Time When The Sweet Taste of Cherries Announce, It’s Summer!

In celebration of cherry season, I have compiled six fun and delicious recipes that you and your families are sure to enjoy. When you are considering where to buy your cherries don’t forget to think local. There are lots of reasons to buy from local farmers: supporting our neighbors, reducing our carbon footprint and of course freshness. That just-picked, off-the-farm flavor is what I want and what makes my taste buds dance.



  • 1/3 cup sugar

  • 3 tbsp. cherry liqueur

  • 1 1/2 tbsp. cornstarch

  • 3/4 tsp. almond extract

  • 2 cups pitted fresh cherries

  • 1 (14.1-oz) box refridgerated pie crust dough


  • Preheat oven to 425°F and line 2 baking sheets with parchment paper.
  • Stir together sugar, cherry liqueur, cornstarch and extract in a medium saucepan.
  • Stir in cherries and bring to a boil.
  • Reduce heat and cook over medium heat for 10 minutes or until cherries are softened.
  • Remove from heat and let cool.
  • Unroll pie crusts and trim about 3/4 inch from each side to make a square.
  • Cut each square into 6 equal pieces. Re-roll scraps to make 14 dough squares.
  • Place equal amounts of cherries on one side of each. Moisten edges with water and fold over.
  • Pinch edges to seal dough, then crimp with a fork.
  • Make several small slits in each for steam to vent.
  • Place on prepared baking sheets and bake for 15 minutes or until golden brown.Cherry Hand Pies



  • 1½ lbs. boneless pork shoulder

  • 1 tbsp. chili powder

  • 1 tsp. each: ground cumin, dried oregano and garlic salt

  • 1½ cups pitted fresh cherries

  • 1/4 cup chopped pickled jalapeno peppers

  • 2 tbsp. lime juice

  • 1 medium onion, coarsely chopped

  • 12 large dried corn husks

  • 3 cups masa for tamales (in the baking aisle)

  • 1½ tsp. baking powder

  • 3/ 4 tsp. salt

  • 2/3 cup butter or shortening

  • 2½ to 3 cups chicken broth


  • Cut pork into 2-inch cubes. Sprinkle with seasonings and rub into the surface. Grill over medium-high heat for 10 minutes or until nicely charred, turning frequently.
  • Transfer to a large foil baking pan and stir in cherries, jalapeno peppers, lime juice and onion. Cover tightly with foil and grill over low heat for 2 hours. Carefully remove foil and coarsely shred pork.
  • Place corn husks in hot water and let stand for at least 15 minutes to soften; remove and blot off excess water.
  • Stir together masa, baking powder and salt in a large mixer bowl. Add butter and beat in enough broth with an electric mixer to make a soft dough.
  • Spread equal amounts of masa mixture 1/4-inch thick in the center of each softened corn husk, leaving 1 to 2 inches open at the top and
    bottom. Fold in the sides to enclose filling, then fold in the pointed end.
  • Place a steamer basket in a large pot and add 1 inch of water. Stand tamales up in basket, placing the folded bottom end down. Cover and cook over medium-low heat for 50 minutes. Serve warm with Jalapeno Cherry Salsa (recipe follows).Cherry Jalapeño Tamales



  • 2 cups pitted, fresh cherries

  • 1/4 cup minced red onion

  • 2 tbsp. chopped fresh cilantro

  • 1 tbsp. fresh lime juice

  • 1 to 2 minced jalapeno peppers


  • Combine all ingredients in bowl and mix.
  • Season to taste with garlic salt.
  • Recipe may be doubled.



  • 1 cup milk

  • 1/2 cup sugar

  • 1/2 cup flour

  • 3 tbsp. amaretto or almond liqueur

  • 2 tbsp. butter

  • 1 tsp. vanilla extract

  • 1/4 tsp. salt

  • 4 eggs

  • 3 cups pitted fresh cherries

  • Powdered sugar


  • Preheat oven to 350°F and butter a 9-inch cast
    iron skillet or baking dish. puree all ingredients except
    cherries and powdered sugar in blender until smooth.
  • Pour into skillet and top with cherries. Bake for
    40 minutes or until center is set and top is lightly
  • Serve warm dusted with powdered sugar or with whipped cream or ice cream for topping. Cherry Clafoutis



  • 1 cup fresh cherries pitted and halved

  • 1 tbsp. cherry preservses or jam

  • 1 large wedge Brie cheese (at room temperature)

  • 2 tbsp. sliced almonds

  • Crisped baguette slices


  • Place cherries on a piece of heavy­duty foil. Bring a smoker box of wood chips to a heavy smoke on a grill over high heat.
  • Place cherries over indirect heat and close grill. Smoke for 15 minutes or until smoke dies off. Remove from heat and stir in preserves.
  • Spoon over Brie and sprinkle with almonds. Serve with baguette slices.Smoked Cherries with Brie



  • 1/2 cup butter, melted

  • 1/4 cup flour

  • 2 eggs

  • 1 (16-oz.) box lemon cake mix

  • 3/4 cup white chocolate chips

  • 2/3 cup unsweetened fine coconut, toasted

  • 1 cup pitted fresh cherries, quartered


  • Preheat oven to 350 ° F and line 2 large baking sheets with parchment paper. Stir together butter, flour, eggs and cake mix in a medium bowl. Stir in chocolate chips and coconut, then lightly stir in cherries.
  • Drop tablespoons of dough onto baking sheets. Bake for 15 to 17 minutes or until cookies are set in the center.
  • Let cool on baking sheets, then store in an airtight container.Cherry Coconut Cookies



  • 3½ cups Vanilla Almond Breeze Milk

  • 1/3 cup butter

  • 1 cup sugar

  • 1/3 cup flour

  • 3/4 tsp. almond extract

  • 3/ 4 tsp. vanilla extract

  • 6 egg yolks

  • 3/ 4 cup fresh cherries coarsely chopped and pitted

  • 2 tbsp. mini chocolate chips


  • Bring almond milk and butter to a simmer in a medium saucepan; remove from heat. Whisk together sugar, flour, extracts and egg yolks in a large, heavy bowl set on a potholder or damp dishcloth to stabilize. Very slowly drizzle hot almond milk mixture into bowl, whisking constantly.
  • Transfer back to saucepan and bring to a simmer, then cook for 5 to 7 minutes, stirring constantly, until mixture has thickened slightly. Remove from heat and let cool slightly. Press plastic wrap directly onto the surface and refrigerate until well chilled.
  • Transfer to the bowl of an ice cream maker and freeze according to manufacturer’s instructions. Lightly stir in cherries and chocolate; cover and freeze until ready to serve. Cherry Chocolate Almond Milk Ice Cream

There you have it, six delicious recipes to use cherries in this summer. Some are not super quick or even super easy but all are super worth trying. Of course with the Fourth of July right around the corner we will have our fill of sweet cherry pie and anyone lucky enough to have a cherry tree of their own will be eating right off the tree. I also use cherries as a topper for my salads and love the seasonal taste they bring to my morning smoothies. If you haven’t tried it or are looking to try something new follow this link for a Cherry Blueberry Smoothie recipe.

Need something adultish to sip on? Click here for fun Mimosa ideas.

Do you have a summer recipe you would like to share? Please add it in the comment box below and I will post it on this site. Thank you all for being you. Xoxo

Did you know February is National Cherry Month? I didn’t. Follow this link to learn why.

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Written by Rose