January 11, 2007 by admin.

When January comes to the Rockies, the orchards are put to bed and the snow is covering the ground and it is just plain cold! Sometimes we feel blue and need something to pick us up. How about a recipe from South Ridge Farms Big Red Barn.

First, when you start putting together a recipe you forget about the blues and begin to think of the delicious outcome of what you are making!

Here is a recipe that will twist your face into a big smile.

CHERRY RUGELACH
Yield: 24 cookies
Ingredients: Measures: Weights:
Pastry:
Butter, softened 1 cup 8 ounces
Cream cheese, softened 1/3 cup 3 ounces
All-purpose flour 2-1/2 cups 10 ounces
Granulated sugar 1/4 cup 2 ounces
Filling:
Frozen (IQF) sweet cherries 1-3/4 cups 10 ounces
Tart cherry juice concentrate 2 tablespoons 1 ounce
Granulated sugar 1/2 cup 4 ounces
Cornstarch 1 tablespoon —
Water 2 tablespoons 1 ounce
Walnuts, chopped 1/2 cup 2 ounces
Egg Wash (1 egg whisked with 2 tablespoons cold milk or water)
Crystallized sugar
Directions:
1. For pastry, beat together butter and cream cheese. Add flour and sugar; beat
on low speed until crumbly, then knead until dough forms. Divide dough into
thirds; chill 30 minutes.
2. For filling, place frozen sweet cherries in a food processor; coarsely chop.
3. In medium saucepan, combine chopped cherries, tart cherry juice concentrate,
sugar, corn starch and water. Bring to boil, stirring constantly. Reduce heat;
simmer, uncovered 5 minutes, or until thickened, stirring occasionally. Remove
from heat; stir in walnuts. Chill 30 minutes.
4. Roll one-third of dough on lightly floured surface into a 10-inch circle. Spread
dough with one-third of cooled filling (approximately 1/3 cup). Cut circle into 8
wedge shape pieces. Roll up dough, beginning at wide end of each wedge.
5. Place cookies, tip side down, about 2 inches apart, on parchment-lined cookie
sheet. Repeat with remaining dough and filling. Brush each cookie lightly with
egg wash and sprinkle with sugar.
6. Bake in a 350ºF conventional oven 15 minutes or until golden brown. Transfer
to wire rack to cool.

WOW THOSE WERE GREAT!!!

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January 4, 2007 by admin.

CHERRY DELICIOUS RIBS

A tasty departure from tomato-based barbecue sauces.

8 pounds pork spareribs 1 (21-ounce) can cherry pie filling 2 tablespoons olive oil 1/2 cup onion 1/4 cup soy sauce 2 teaspoons spicy brown mustard 1 teaspoon ground ginger 1 teaspoon Worcestershire sauce Cut ribs into serving portions of 2 or 3 ribs each. Put ribs in a large saucepot or Dutch oven; add salted water to cover ribs. Simmer, covered, 45 to 50 minutes, or until tender. Drain ribs; set aside. Puree cherry pie filling in an electric blender or food processor. Set aside Heat olive oil in a large skillet. Add onion; cook, stirring, until onion is tender. add pureed cherry filling, soy sauce, mustard, ginger and Worcestershire sauce; mix well. Simmer, uncovered, 10 to 15 minutes, stirring occasionally. Reserve some cherry sauce to serve with ribs. Place ribs on gas grill over low heat or on charcoal grill 4 to 6 inches from slow coals. Turn ribs 3 to 4 times and brush frequently with remaining cherry sauce. Cook 25 minutes, or until done. Discard any sauce used to barbecue meat. Serve reserved sauce with ribs. Makes 8 servings. 2038 Tangy Cherry Coleslaw

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