Country Ovens Cherry Chat

The weather is warming up and the first official day of summer is just around the corner, meaning it is time for the season of cookouts and picnics to begin.  Here are a few ways to enjoy Cherry De-Lite dried cherries during your outdoor meals this summer… PARTY PASTA SALAD  This colorful salad will brighten up any backyard bash…

• 8 ounces bow-tie pasta
• 3/4 cup Cherry De-Lite dried cherries
• 1/2 cup chopped carrots
• 1/2 cup chopped cucumber
• 1/4 cup chopped green onions
• 1/4 cup red wine vinegar
• 3 Tbsp. vegetable oil
• 2 Tbsp. lemon juice
• 2 Tbsp. Dijon-style mustard
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• Freshly ground pepper, to taste

Cook pasta according to package directions.  Drain well.  In a large bowl, combine pasta, Cherry De-Lite dried cherries, carrots, cucumber and green onions; mix gently. Combine vinegar, oil, lemon juice, mustard, basil, oregano, thyme and pepper in a small bowl; mix well.  Pour over pasta mixture; mix gently.  Refrigerate, covered, at least 2 hours, or overnight.  Mix gently before serving. Makes 8 servings   CHERRY CHICKEN SALAD SANDWICH  A delicious, yet simple sandwich to prepare ahead and please the crowd!

• 2 cups cubed cooked chicken
• 1/2 cup Cherry De-Lite dried cherries
• 3 green onions, sliced
• 1/2 cup mayonnaise
• 1/2 cup plain yogurt
• 1 Tbsp. lemon juice
• Freshly ground black pepper, to taste
• Lettuce leaves
• Croissants

Combine chicken, Cherry De-Lite dried cherries and onions in a large bowl; mix well. In another bowl, combine mayonnaise, yogurt, lemon juice and pepper; pour over chicken mixture.  Mix gently.  Refrigerate, covered, 1 to 2 hours.  Spoon chicken salad on sliced croissants; top with lettuce.  Makes 2-4 servings depending on size of croissants.  CRITTER MUNCH  De-Lite the children at your next picnic with this fun snack… 

• 1-1/2 cups animal cracker cookies
• 1-1/2 cups cheddar or original flavor goldfish crackers
• 1 cup Cherry De-Lite dried cherries
• 1 cup M&M plain candy
• 1 cup honey roasted peanuts

Put animal crackers, goldfish crackers, Cherry De-Lite dried cherries, M&M’s and peanuts in a large mixing bowl.  Carefully stir with a spoon. Store in a tightly covered container at room temperature. Makes 6 cups.

Enjoy these cherry salsa recipes at your Cinco de Mayo celebration…   

FIRE-ROASTED CORN & CHERRY SALSA                       

Serve over grilled chicken, pork or fish.    

• 1 cup CHERRY DE-LITE dried cherries
• 1/2 cup water
• 3 ears of corn shucked
• 1/2 cup chopped red onion
• 1 Tbsp. finely chopped garlic
• 1/4 cup cilantro, chopped
• 2 to 3 whole chipotle chiles in adobo sauce, finely chopped
• 1/2 cup lemon or lime juice
• Salt, to taste

Heat cherries and water in a small saucepan.  Simmer about 5 minutes, or until  CHERRY DE-LITE dried cherries have plumped and water is slightly syrupy. Set aside to cool.  Meanwhile, roast each ear of corn directly over gas flame on a stovetop or over gas grill (just as you would for a roasted pepper).  Turn until each ear is slightly charred all around.  Set aside to cool.  Cut corn kernels from cobs. Combine, corn,CHERRY DE-LITE dried cherries with liquid, onion, garlic, cilantro, chilies and lemon juice.  Season with salt to taste. Makes 3 cups or 6 (1/2-cup) servings.  This is a medium-hot salsa. Use fewer or more chipotle chilies to make salsa milder or hotter.       

FIRECRACKER SALSA                                                                                                      

Serve over grilled tuna or swordfish.   Also an excellent hamburger topping.   

• 1/2 cup CHERRY DE-LITE dried cherries
• 1/2 cup CHERRY DE-LITE cherry preserves
• 2 Tbsp. red wine vinegar
• 1/2 cup chopped red onion
• 1/2 cup chopped yellow bell pepper
• 1/4 cup chopped jalapeno peppers (approx. 2 medium)
• 1 to 2 tablespoons chopped fresh cilantro
• 1 tsp. lemon or lime juice

Combine CHERRY DE-LITE dried cherries, preserves and vinegar in small microwavable bowl; mix well.  Microwave on High 1 to 1 1/2 minutes, or until hot.  Let stand 5 minutes.  Stir in red onion, yellow bell pepper, jalapeno peppers, cilantro and lime juice.  Refrigerate, covered 3 to 4 hours or overnight.   Makes 1-1 1/2 cups.  Enough for 6-8 servings with a main course. 

Click here for some of our favorite Cherry De-Lite recipes or submit your own recipe by clicking on the Cherry De-Lite Featured Customer Recipe in the right-hand column.