Serves: 8

• Ingredients

½ cup Unsalted Butter Melted (cooled to room temperature)
½ cup Granulated Sugar
1 ½ cups All-Purpose Flour
½ teaspoon Baking Soda
½ teaspoon Baking Powder
¼ teaspoon Salt
2 cups Fresh Cherries (pitted, each sliced in half)
1 tablespoon Cornstarch
1 tablespoon Lemon Juice
1 teaspoon Granulated Sugar
½ cup Unsalted Butter Melted (cooled to room temperature)
½ cup Granulated Sugar
1 ½ cups All-Purpose Flour
½ teaspoon Baking Soda
½ teaspoon Baking Powder
¼ teaspoon Salt
2 cups Fresh Cherries (pitted, each sliced in half)
1 tablespoon Cornstarch
1 tablespoon Lemon Juice
1 teaspoon Granulated Sugar

• preparation

Preheat oven to 375℉.
Line a square 8" baking pan with parchment paper. Butter the sides and bottom of lined pan. Set aside.
In a medium mixing bowl, stir together cherries, cornstarch and lemon juice.
2 cups fresh cherries,1 Tablespoon cornstarch,1 Tablespoon lemon juice.

In a large mixing bowl, stir together melted butter and sugar.
½ cup unsalted butter melted,½ cup granulated sugar
Add flour, baking soda, baking powder and salt and stir with a fork until the mixture resembles crumbs.
1 ½ cup all-purpose flour,½ teaspoon baking soda,½ teaspoon baking powder,¼ teaspoon salt
Reserve ¾ cup of mixture.

Press remaining crumb mixture into the bottom of prepared pan.
Spread cherry filling over the crust.
Sprinkle remaining crumb mixture over cherries.

Sprinkle sugar over crumb topping.
1 teaspoon granulated sugar
Bake bars for about 25 minutes OR until the top is golden.
Cool completely before cutting.Preheat oven to 375℉.
Line a square 8" baking pan with parchment paper. Butter the sides and bottom of lined pan. Set aside.
In a medium mixing bowl, stir together cherries, cornstarch and lemon juice.
2 cups fresh cherries,1 Tablespoon cornstarch,1 Tablespoon lemon juice.

In a large mixing bowl, stir together melted butter and sugar.
½ cup unsalted butter melted,½ cup granulated sugar
Add flour, baking soda, baking powder and salt and stir with a fork until the mixture resembles crumbs.
1 ½ cup all-purpose flour,½ teaspoon baking soda,½ teaspoon baking powder,¼ teaspoon salt
Reserve ¾ cup of mixture.

Press remaining crumb mixture into the bottom of prepared pan.
Spread cherry filling over the crust.
Sprinkle remaining crumb mixture over cherries.

Sprinkle sugar over crumb topping.
1 teaspoon granulated sugar
Bake bars for about 25 minutes OR until the top is golden.
Cool completely before cutting.

Serves: 6

• Ingredients

6 eggs
4 1/2 ounces flour
7 ounces sugar
1 teaspoon baking powder
2 cups milk
1 pound prunes, cherries, plums, pears (peeled and sliced)
6 eggs
4 1/2 ounces flour
7 ounces sugar
1 teaspoon baking powder
2 cups milk
1 pound prunes, cherries, plums, pears (peeled and sliced)

• preparation

Preheat oven to 350 degrees.
In a large bowl, mix the eggs, flour, sugar, and baking powder until smooth. Mix in the milk. Pour into a well buttered baking dish. Add fruit. Bake until center is firm. Serve warm or cold.Preheat oven to 350 degrees.
In a large bowl, mix the eggs, flour, sugar, and baking powder until smooth. Mix in the milk. Pour into a well buttered baking dish. Add fruit. Bake until center is firm. Serve warm or cold.

Serves: 5

• Ingredients

2 cups heavy cream
5 egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
1 cup pitted cherries, cooked *
1/2 cup dark brown sugar

2 cups heavy cream
5 egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
1 cup pitted cherries, cooked *
1/2 cup dark brown sugar

• preparation

Preheat oven to 350 degrees.
In a medium saucepan, bring the cream to a boil.
In a mixing bowl, beat the sugar and egg yolks until thick and creamy. Gradually stir in the cream. Pour into a saucepan with a thick bottom. Heat over low heat until thick while stirring continuously. DO NOT BOIL. Add vanilla and strain.
Divide cherries evenly between 6 ramequin dishes. Pour custard into cups. Place cups with custard in a pan containing boiling water and bake until center of custard is medium firm. Cool at room temperature for an hour.
Sprinkle brown sugar on top and place under the broiler to brown or use a torch to brown sugar. Serve cold.
* I also use, stewed apricots and peaches for this rich dessert.Preheat oven to 350 degrees.
In a medium saucepan, bring the cream to a boil.
In a mixing bowl, beat the sugar and egg yolks until thick and creamy. Gradually stir in the cream. Pour into a saucepan with a thick bottom. Heat over low heat until thick while stirring continuously. DO NOT BOIL. Add vanilla and strain.
Divide cherries evenly between 6 ramequin dishes. Pour custard into cups. Place cups with custard in a pan containing boiling water and bake until center of custard is medium firm. Cool at room temperature for an hour.
Sprinkle brown sugar on top and place under the broiler to brown or use a torch to brown sugar. Serve cold.
* I also use, stewed apricots and peaches for this rich dessert.

Serves: 6

• Ingredients

1-1/2 cups fruity red wine, Shiraz, or Merlot
1 cup ruby port
One 1-1/4 -inch piece fresh ginger, peeled
1 Tbs. granulated sugar
1 Tbs. balsamic vinegar
1 tsp. cornstarch
2 cups fresh sweet or sour cherries, pitted and halved (about 11 oz.)
Kosher salt and freshly ground black pepper
2 Tbs. coarsely cracked black peppercorns
6 small or 3 large skin-on duck breasts (about 3 lb. total)
Garnish:
green peas
small oven brown potatoes1-1/2 cups fruity red wine, Shiraz, or Merlot
1 cup ruby port
One 1-1/4 -inch piece fresh ginger, peeled
1 Tbs. granulated sugar
1 Tbs. balsamic vinegar
1 tsp. cornstarch
2 cups fresh sweet or sour cherries, pitted and halved (about 11 oz.)
Kosher salt and freshly ground black pepper
2 Tbs. coarsely cracked black peppercorns
6 small or 3 large skin-on duck breasts (about 3 lb. total)
Garnish:
green peas
small oven brown potatoes

• preparation

Put the wine, port, ginger, and sugar in a medium saucepan over high heat. Bring to a boil, reduce the heat as needed, and simmer until reduced by half, 8 to 12 minutes.

In a small bowl, mix the balsamic vinegar and cornstarch. Whisking constantly, add the cornstarch mixture to the wine mixture and simmer until slightly thickened, about 1 minute more. Discard the ginger. Reduce the heat to low, add the cherries, and simmer slowly until the cherries are warm, 1 to 2 additional minutes. Season to taste with salt and pepper. Set aside.

Put the duck breasts on a work surface skin side up. Using a sharp knife, score the skin in a grid pattern, cutting just halfway through the thickness of the skin. Season the duck generously with salt. Scatter the cracked pepper on a small baking sheet and press the duck into the pepper, coating both sides evenly.

Heat a heavy-duty 12-inch skillet over medium-high heat. Arrange the duck skin side down and cook until the skin is deep golden-brown and the fat from the skin has rendered, 6 to 8 minutes. Carefully spoon off and discard all but about 1 Tbs. of the fat. Turn the duck and continue to cook until an instant-read thermometer inserted in the thickest part of a breast reads 135°F for medium rare, 4 to 8 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes.

Meanwhile, warm the sauce over very low heat. Cut each duck breast on the diagonal into 1/2-inch-thick slices and serve with the sauce.Put the wine, port, ginger, and sugar in a medium saucepan over high heat. Bring to a boil, reduce the heat as needed, and simmer until reduced by half, 8 to 12 minutes.

In a small bowl, mix the balsamic vinegar and cornstarch. Whisking constantly, add the cornstarch mixture to the wine mixture and simmer until slightly thickened, about 1 minute more. Discard the ginger. Reduce the heat to low, add the cherries, and simmer slowly until the cherries are warm, 1 to 2 additional minutes. Season to taste with salt and pepper. Set aside.

Put the duck breasts on a work surface skin side up. Using a sharp knife, score the skin in a grid pattern, cutting just halfway through the thickness of the skin. Season the duck generously with salt. Scatter the cracked pepper on a small baking sheet and press the duck into the pepper, coating both sides evenly.

Heat a heavy-duty 12-inch skillet over medium-high heat. Arrange the duck skin side down and cook until the skin is deep golden-brown and the fat from the skin has rendered, 6 to 8 minutes. Carefully spoon off and discard all but about 1 Tbs. of the fat. Turn the duck and continue to cook until an instant-read thermometer inserted in the thickest part of a breast reads 135°F for medium rare, 4 to 8 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes.

Meanwhile, warm the sauce over very low heat. Cut each duck breast on the diagonal into 1/2-inch-thick slices and serve with the sauce.

Serves: 8

• Ingredients

For crust:
2/3 cup sliced almonds, toasted
1/4 cup sugar
1/4 teaspoon salt
1 cup vanilla wafer crumbs
1/4 cup unsalted butter, soft

For filling:
1 cup sugar
1/2 cup unsalted butter, cut into pieces
1 tablespoon cornstarch
4 large eggs
1/2 cup lime juice
1 tablespoon grated lime zest

For compote:
3 cups bing cherries, diced
1 cup diced fresh pineapple
1/2 cup diced mango
2 diced apricots
2/3 cup raspberries
1 teaspoon sugar For crust:
2/3 cup sliced almonds, toasted
1/4 cup sugar
1/4 teaspoon salt
1 cup vanilla wafer crumbs
1/4 cup unsalted butter, soft

For filling:
1 cup sugar
1/2 cup unsalted butter, cut into pieces
1 tablespoon cornstarch
4 large eggs
1/2 cup lime juice
1 tablespoon grated lime zest

For compote:
3 cups bing cherries, diced
1 cup diced fresh pineapple
1/2 cup diced mango
2 diced apricots
2/3 cup raspberries
1 teaspoon sugar

• preparation

Preheat oven at 350 degrees.
Make crust:
Butter a 9-inch tart pan with a removable fluted rim. Mix to a fine powder in a food processor, almonds, sugar, and salt. Combine with wafer crumbs and butter. Mix well. Line the bottom and sides of pan with the crust mixture.
Bake 10 minutes to a deep golden color.
Make filling:
In a heavy saucepan, cook sugar, butter, cornstarch, eggs, and lime juice over moderate heat, whisking until thickened and bubbly. Stir in zest and cool.
Filling may be made 2 days ahead. Spoon filling evenly into crust. Cover surface with buttered round of wax paper. Chill for at least 1 hour.
Make compote:
In a bowl, toss compote ingredients and let stand for 15 min. Remove sides of pan, and transfer to a plate.
Serve with the compote.Preheat oven at 350 degrees.
Make crust:
Butter a 9-inch tart pan with a removable fluted rim. Mix to a fine powder in a food processor, almonds, sugar, and salt. Combine with wafer crumbs and butter. Mix well. Line the bottom and sides of pan with the crust mixture.
Bake 10 minutes to a deep golden color.
Make filling:
In a heavy saucepan, cook sugar, butter, cornstarch, eggs, and lime juice over moderate heat, whisking until thickened and bubbly. Stir in zest and cool.
Filling may be made 2 days ahead. Spoon filling evenly into crust. Cover surface with buttered round of wax paper. Chill for at least 1 hour.
Make compote:
In a bowl, toss compote ingredients and let stand for 15 min. Remove sides of pan, and transfer to a plate.
Serve with the compote.

Serves: 12

A recipe adapted from marthastewart.com.
This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.

• Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light-brown sugar
1 egg
1 teaspoon pure vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries
1 cup bittersweet chocolate, coarsely chopped
1 cup toffee pieces, (5 1/2 ounces)1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light-brown sugar
1 egg
1 teaspoon pure vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries
1 cup bittersweet chocolate, coarsely chopped
1 cup toffee pieces, (5 1/2 ounces)

• preparation

Heat oven to 350 degrees.
Sift together flour and baking soda, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing.
Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.Heat oven to 350 degrees.
Sift together flour and baking soda, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing.
Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.

Serves: 12

• Ingredients

6 cups country style white bread, cubed and toasted
1 pound bulk pork sausage
4 oz butter
2 chopped onions
4 ribs of chopped celery
2 1/2 tablespoons of crumbled sage leaves
1 1/2 teaspoons crumbled thyme leaves
1 cup dried cherries (purchase them dried)
1 cup toasted and chopped walnuts
1 cup of chicken stock (canned)
salt and pepper to taste
6 cups country style white bread, cubed and toasted
1 pound bulk pork sausage
4 oz butter
2 chopped onions
4 ribs of chopped celery
2 1/2 tablespoons of crumbled sage leaves
1 1/2 teaspoons crumbled thyme leaves
1 cup dried cherries (purchase them dried)
1 cup toasted and chopped walnuts
1 cup of chicken stock (canned)
salt and pepper to taste

• preparation

Toast the 6 cups of bread cubes for 10 - 15 minutes in a 325 degree oven until golden. Transfer toasted cubes into a large bowl.
In a skillet, sauté the sausage, until brown. Drain grease and transfer it the bread bowl. In the same skillet, add butter, sauté all of the vegetables for 10 minutes, until soft. Remove vegetables and place in bowl.
In the same bowl, combine the sausage, vegetables, cherries breadcrumbs and the rest of the ingredients except for the chicken stock.
Mix the ingredients until well combined. Add just enough chicken stock to moisten the bread mixture.

Stuff turkey loosely with stuffing just before roasting or bake into a large, shallow stoneware-baking dish.Toast the 6 cups of bread cubes for 10 - 15 minutes in a 325 degree oven until golden. Transfer toasted cubes into a large bowl.
In a skillet, sauté the sausage, until brown. Drain grease and transfer it the bread bowl. In the same skillet, add butter, sauté all of the vegetables for 10 minutes, until soft. Remove vegetables and place in bowl.
In the same bowl, combine the sausage, vegetables, cherries breadcrumbs and the rest of the ingredients except for the chicken stock.
Mix the ingredients until well combined. Add just enough chicken stock to moisten the bread mixture.

Stuff turkey loosely with stuffing just before roasting or bake into a large, shallow stoneware-baking dish.

Serves: 8

• Ingredients

Stuffing:
2 cups cubes from a loaf of Italian rustic bread (trimmed of crust)
2 tablespoons olive oil
1 small red onion, peeled and very thinly sliced (3/4 cup)
2 small garlic cloves, minced
Coarse salt and freshly ground pepper
6 ounces sweet Italian sausage (about 1 1/2 links), casings removed
1/3 cup (2 ounces) coarsely chopped dried sour cherries
1 teaspoon finely chopped fresh rosemary
1/3 cup Basic Chicken Stock
3 tablespoons coarsely chopped fresh flat-leaf parsley


1 boneless, skin-on turkey saddle, 4 to 5 lbs (2 to 2.5 kg)
Salt and freshly ground black pepper
2 tbsp melted butter, or duck fat at room temperature
3 tsp chopped thyme, divided
2 tbsp flour
2 cups chicken stock
¼ cup tart cherry juice
¼ tsp ground allspice
Stuffing:
2 cups cubes from a loaf of Italian rustic bread (trimmed of crust)
2 tablespoons olive oil
1 small red onion, peeled and very thinly sliced (3/4 cup)
2 small garlic cloves, minced
Coarse salt and freshly ground pepper
6 ounces sweet Italian sausage (about 1 1/2 links), casings removed
1/3 cup (2 ounces) coarsely chopped dried sour cherries
1 teaspoon finely chopped fresh rosemary
1/3 cup Basic Chicken Stock
3 tablespoons coarsely chopped fresh flat-leaf parsley


1 boneless, skin-on turkey saddle, 4 to 5 lbs (2 to 2.5 kg)
Salt and freshly ground black pepper
2 tbsp melted butter, or duck fat at room temperature
3 tsp chopped thyme, divided
2 tbsp flour
2 cups chicken stock
¼ cup tart cherry juice
¼ tsp ground allspice

• preparation

Toast bread: Heat oven to 400 degrees. Spread bread in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 10 minutes. Let stand until cool.
Make stuffing: Set a large skillet over medium-high heat until hot, then heat the oil. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add sausage and cook, breaking it up with the back of a spoon, until cooked through, about 3 minutes. Stir in cherries and rosemary, and cook 1 minute more. Pour in stock and stir to combine, then stir in bread, making sure all parts are moistened with liquid. Remove from heat and stir in parsley. Adjust seasoning as desired, before proceeding with the Stuffed Turkey Breast recipe.


Preheat oven to 425°F (220°C).

Cut 8 pieces of twine, each about 12 inches (30 cm) long. Working on a large cutting board, arrange them parallel to each other, with about 1 inch (2.5 cm) between each. Open turkey like a book, and place in center of twine with center seam perpendicular to twine; season flesh with salt and pepper. Spoon stuffing into length of seam. Beginning with a piece of twine nearest the center, gather both ends together to enclose stuffing; tie and repeat with remaining twine to form a torpedo-shaped roast. Trim excess twine and place on a rack over a small roasting pan or baking sheet. Brush with butter or duck fat, sprinkle with 2 tsp thyme; season with salt and pepper.

Roast for 20 minutes. Reduce temperature to 350°F (180°C) and cook for another 18 minutes per pound, or until internal temperature reaches 165°F (73°C). Remove turkey and rack to a board and tent with foil while finishing gravy.

Place baking pan over medium heat on stove top. Sprinkle flour over drippings and stir until a smooth paste forms. Pour chicken stock into pan (if using a baking sheet, scrape paste into a small pot before proceeding) and whisk until smooth; bring to a boil and simmer for 10 minutes to thicken and concentrate flavor. Stir in cherry juice, allspice and remaining 1 tsp (5 mL) thyme. Season to taste.

Carve turkey into slices and serve with gravy. Toast bread: Heat oven to 400 degrees. Spread bread in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 10 minutes. Let stand until cool.
Make stuffing: Set a large skillet over medium-high heat until hot, then heat the oil. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add sausage and cook, breaking it up with the back of a spoon, until cooked through, about 3 minutes. Stir in cherries and rosemary, and cook 1 minute more. Pour in stock and stir to combine, then stir in bread, making sure all parts are moistened with liquid. Remove from heat and stir in parsley. Adjust seasoning as desired, before proceeding with the Stuffed Turkey Breast recipe.


Preheat oven to 425°F (220°C).

Cut 8 pieces of twine, each about 12 inches (30 cm) long. Working on a large cutting board, arrange them parallel to each other, with about 1 inch (2.5 cm) between each. Open turkey like a book, and place in center of twine with center seam perpendicular to twine; season flesh with salt and pepper. Spoon stuffing into length of seam. Beginning with a piece of twine nearest the center, gather both ends together to enclose stuffing; tie and repeat with remaining twine to form a torpedo-shaped roast. Trim excess twine and place on a rack over a small roasting pan or baking sheet. Brush with butter or duck fat, sprinkle with 2 tsp thyme; season with salt and pepper.

Roast for 20 minutes. Reduce temperature to 350°F (180°C) and cook for another 18 minutes per pound, or until internal temperature reaches 165°F (73°C). Remove turkey and rack to a board and tent with foil while finishing gravy.

Place baking pan over medium heat on stove top. Sprinkle flour over drippings and stir until a smooth paste forms. Pour chicken stock into pan (if using a baking sheet, scrape paste into a small pot before proceeding) and whisk until smooth; bring to a boil and simmer for 10 minutes to thicken and concentrate flavor. Stir in cherry juice, allspice and remaining 1 tsp (5 mL) thyme. Season to taste.

Carve turkey into slices and serve with gravy.