Saturday, March 20, 2010

Helen's Bing Cherry Salad

This would be a good recipe to use in the heat of summer when cherries come into season. Bing cherries usually come ripe in July just in time for family reunions, cookouts in the backyard, and entertaining the neighbors. Since I know that Helen enjoyed entertaining, I am sure this one was on her list of summer treats to razzle and dazzle her friends. I think it will also razzle and dazzle your family and friends.
I can see Aunt Helen with her shimmering Bing Cherry Salad on beds of lettuce, served on china plates, and passed around to all of her high society friends. I am sure they were more than impressed.

Helen's Bing Cherry Salad

6 1/2 ounce Cherry Jello (2 boxes)
1/2 pint grape juice*
1/2 pint cherry juice
1/2 pint pineapple juice
1 1/2 cups bing cherries stuffed with nuts
Juice of one lemon
Add 1/2 cup cherry juice

This recipe has no directions and so I am going to hoof it here and give you what I think the correct directions would be. Make sure that you use real fruit juices in this recipe. Please try to avoid juice "cocktails" that are full of high frcutose corn syrup. Only real juices will do. These juices can be purchased in the produce section of your local grocery. Pineapple juice saved and frozen from canned pineapple will do.
* A half pint equals 8 ounces or 1 cup.
Stuff the cherries with your choice of nut (walnuts or pecans would be good). Pit and stem the cherries and stuff a halved nut meat into the center of each one; set aside.
Bring the grape, cherry, and pineapple juices to a boil in a 2 quart sauce pan. Stir in gelatin to dissolve; stir about 2-3 minutes. Add the lemon juice and half cup of cherry juice. Place into a large pan and chill until almost set. Stir in cherries and return to refrigerator to continue to set up until fully set. You can add all ingredients at once and allow the cherries to settle in bottom of your mold, if you want. Cut into slices and garnish with whipped cream and a cherry half, if desired.

No comments:

Post a Comment