1. ROSEMARY CHERRY BALSAMIC ROASTED CHICKEN
1 whole chicken’s legs, wings, thighs and breasts
6 fresh sprigs of rosemary
2 cups pitted cherries
2 cloves garlic, minced
½ cup olive oil
3 tablespoons balsamic vinegar
Preheat the oven to 400 degrees. In the bottom of a heavy pan or cast iron skillet place all of the pieces of chicken, tucking the rosemary sprigs in amongst the chicken pieces.
In a separate bowl place the cherries, garlic, olive oil and balsamic vinegar. Generously season them with kosher salt.
Pour the contents of the bowl, the cherries and all of the juices, onto the chicken. Roast the chicken for 40 minutes or until the skin is golden and caramelized and the chicken breasts have cooked through.
2. POT ROAST WITH TART CHERRY BLACK PEPPER SAUCE
4 tbsp olive oil
1 (3-5 lb) chuck roast
1 onion, chopped
6 garlic cloves, minced
2 cups red wine
1 cup beef stock
2 sprigs thyme, fresh, divided
1 (14.5 oz) can Oregon Fruit Red Tart Cherries
3 shallots, quartered
gorgonzola cheese, crumbled
salt, to taste
1 tbsp pepper
Heat oven 350° F.
Pat meat dry with paper towels, then generously season the roast with salt and pepper. Heat a large dutch oven over high heat for 2 minutes. Add the olive oil to the pan. Once the oil begins to shimmer, sear the meat, turning to cook all sides evenly (About 4-6 minutes per side.) Take care not to turn the meat too soon or it will separate. Wait for it to easily releases from the bottom of the pan. Once finished, set the roast aside.
With the dutch oven still over medium heat, add onions, cook until onions are soft and translucent, about 5 minutes. Add the garlic and sauté for 3 minutes longer. Add the red wine, beef stock and 1 sprig of thyme. Bring to a simmer and add roast back into the pan. Top with drained cherries, the second sprig of thyme, quartered shallots and 1 tablespoon of fresh black pepper. Cover and cook in oven for 2 hours, or until beef is tender and falling apart.
Transfer to a platter and serve with gorgonzola cheese and parsley.
3. CHERRY CHIPOTLE GLAZED SALMON
24 ounces tart cherry juice
1/2 tablespoon chipotle in adobo sauce
1/3 cup honey
1/4 cup dark brown sugar
1 pound fresh salmon filets
In a small saucepan, whisk together tart cherry juice, chipotle in adobo sauce, honey, and dark brown sugar. Bring to a boil then keep on a low simmer for 20-25 minutes, or until the liquid has reduced by half and has slightly thickened. It'll get thicker as it cools. It will be a liquid/loose glaze.
Cook salmon however you like and to your desired doneness: in a skillet, in the oven, grill, etc.
Brush a generous amount of glaze on the salmon prior to serving and use additional glaze, as desired.
4. SLOW COOKER CHERRY BALSAMIC PORK TENDERLOIN
2 teaspoons olive oil
1.5-2 pound pork tenderloin
1/2 cup + 3 tablespoons water, divided
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 cup cherry preserves
3 tablespoons balsamic vinegar
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Salt and pepper, to taste
Heat oil in a large skillet over medium-high heat. Add pork roast and brown on all sides. Place roast in a lightly greased slow cooker.
Add 1/2 cup water, sage, thyme and rosemary. cover and cook on low for 3-5 hours, or until tender and cooked through.
While roast is cooking, combine cherry preserves, balsamic vinegar, 3 tablespoons water, brown sugar, cinnamon, nutmeg and cloves in a small sauce pan and bring to a simmer. Season with salt and pepper, to taste. Simmer until sauce thickens slightly. Reserve 1/2 to 3/4 cup of glaze for serving.
Use remaining glaze to baste pork roast a few times during cooking. Slice roast and serve with reserved cherry balsamic glaze.