bright, shiny, sweet cherries - an essential attribute of the summer sun, so treat yourself to 5 delightful summer recipes with these berries.
Milk cocktail with cherry and yogurt
Wash 340g of sweet cherries, clear of cuttings and seeds.Put in a blender with 300ml of cranberry juice and add 150 ml of natural yoghurt and cherry.Beat until the foam.Pour into chilled glasses and serve with ice, sprinkled with a little pinch of sunflower or sesame seeds.Serve chilled.
Marinated pork steak with fresh cherries and salsa
Marinate for 4 hours pork steak in a mixture of 3 tablespoons.l.olive oil, 1 tbsp.l.grated lemon rind and black pepper.To make the salsa, mix 1 finely chopped red onion, 30 g of dried cherries, 225 g pitted fresh cherries, 2-3 tbsp.l.French dressing and chopped thyme.Roast meat on the barbecue or grill, sprinkle salsa and serve.
duck breast with cherry, orange and port wine
Incise the skin 4 duck breasts and season.Bake 18-25 minutes at 210 degrees until cooked duck.Heat 340 grams of frozen or canned (and fusion) Morello cherries with 3 tbsp.l.Port wine, 300 ml chicken broth, 2 tablespoons.l.krasnosmorodinnogo jelly and grated zest and juice of 1 orange.Bring to the boil and cook for 10 minutes.Then add 2-3 tbsp.l.or arrowroot starch, the sauce thickened.Serve the duck with peas and mashed potatoes and gravy.
Cherry dessert with meringue
Boil until soft 450 g of frozen cherries in 75 ml peach schnapps and 30 g of sugar for 10 minutes until soft.Put in a glass bowl and refrigerate.Top put 8 pieces of meringue meringue or (if not finished meringue, it can be replaced crumbled biscuit).Mix 300 ml custard and 150ml Greek yoghurt and pour on top.Serve immediately.
Cherries with mint chocolate fondue
Boil 150 ml of cream and a small handful of fresh mint.Then remove from heat and let stand 5 minutes.Pour the cream into the fondue pot and add 200 g chopped dark chocolate and 1 tbsp.l.liquid honey.Heat over low heat until the sugar has melted.Wash 640g of cherries, leaving the cuttings out onto a plate and serve with the fondue.
Articles Source: kuking.ru
