Patty's Zippy Pork Tenderloin

1-1/2 to 2-lb. pork tenderloin
1-1/2 cups orange juice
Zest from 1 orange
1/4 cup dried tart cherries, chopped
1 large jalapeno pepper, seeded and chopped medium
2 tablespoons extra virgin olive oil
2-3 tablespoons heavy cream

Butterfly the tenderloin and set aside. In a small mixing bowl combine the orange juice, zest, tart cherries, jalapeno and olive oil. Mix well and pour into a gallon-size re-closable plastic bag or non-reacting dish. Add the tenderloin and cover. Refrigerate two to four hours, turning occasionally.
Preheat broiler on high. Remove the tenderloin from the marinade and place the meat on a lightly oiled broiler pan. Broil 6-8 minutes on each side.

Meanwhile, pour the marinade into a small saucepan and heat to a boil, reducing the liquid by half. Reduce heat to a simmer and add the heavy cream, stirring constantly until a smooth consistency is achieved, about two minutes. The sauce will be a medium thickness, but will impart a magnificently tangy-hot flavor.
Remove tenderloin from rack, pour sauce over the meat and serve immediately.

Makes two to four servings.

Cherry Orange
Poppy Seed Muffins

2 cups all-purpose flour
1/2 cup Miller's bran
3/4 cup granulated sugar
1 tablespoon poppy seeds
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 egg, slightly beaten
1/2 cup dried tart cherries
3 tablespoons grated orange peel

Combine flour, Miller's bran, sugar, poppy seeds, baking powder and salt in a large mixing bowl. Add milk, melted butter and egg, stirring just until dry ingredients are moistened. Gently stir in cherries and orange peel. Fill paper-lined muffin cups 3/4 full.

Bake in a preheated 400-degree oven 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan 5 minutes. Remove from pan and serve warm or let cool completely.

makes 18 muffins

Firecracker Salsa

1/2 cup dried tart cherries
1/2 cup cherry, peach or raspberry jam
2 tablespoons red wine vinegar
1/2 cup chopped red onion
1/2 chopped yellow bell pepper
1/4 chopped jalapeno peppers, or to taste
1 to 2 tablespoons chopped fresh cilantro
juice of 1 lime

Combine dried cherries, preserves and vinegar in a small microwave-safe bowl; mix well. Microwave on High (100% power) 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. Serve with grilled swordfish or tuna. It's also excellent as a topping for hamburgers.

makes about 1-1/2 cups; enough for 6 to 8 servings with a main course

Brie Torte

1 (15- to 16-ounce) wheel Brie cheese
1/3 cup butter, softened
1/3 cup chopped dried tart cherries
1/4 cup finely chopped pecans
1/2 teaspoon dried thyme (or 2 teaspoons finely chopped fresh thyme)
Crackers

Refrigerate Brie until chilled and firm; or freeze 30 minutes, or until firm. Cut Brie in half horizontally.
Combine butter, cherries, pecans and thyme in a small bowl; mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap; refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.

makes about 20 appetizer servings
Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week.

Acorn Squash Bake

2 acorn squash
1/4 cup butter, melted
1/2 cup dried tart cherries
1/4 cup chopped pecans
3 tablespoons firmly packed light brown sugar
1/2 teaspoon cinnamon or nutmeg

Cut each acorn squash in half. Remove seeds and fiber. Place cut side down in baking pan with small amount of water in bottom. Bake in a 350-degree oven 45 to 50 minutes or until squash is tender and can be pierced with a fork. (Or place squash cut side down in a microwave-safe container. Add a little water. Microwave on High (100% power) 5 to 7 minutes, turning dish once. Continue cooking, if necessary, until squash is tender.)

Meanwhile, combine butter, cherries, pecans, brown sugar and cinnamon or nutmeg. Heat on top of stove or in microwave oven until butter melts. Fill center of each squash half with one-quarter of the cherry mixture. Mix some of the cooked squash with the cherry filling. Serve immediately.

makes 4 servings

Oatmeal Cherry Cookies

This favorite cookie recipe gets a new taste with dried cherries.

1 cup (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt (optional)
2 cups quick-cooking or old-fashioned oats, uncooked
1-1/2 cups dried tart cherries
1 cup semisweet chocolate chips
Put margarine, brown sugar and granulated sugar in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until creamy. Add eggs and vanilla; beat well. Combine flour, baking powder and salt, if desired; add to egg mixture. Stir in oats, cherries and chocolate chips; mix well.
Drop by rounded tablespoonfuls onto an ungreased cookie sheet. Bake in a preheated 350-degree oven 10 to 12 minutes, or until golden brown. Let cool 1 minute on cookie sheet; remove to wire rack to cool completely. Store in a tightly covered container.

makes about 4 dozen

Charismatic Carrots

This is a wonderful accompaniment to baked ham

1 pound carrots, peeled and sliced
1/2 cup dried tart cherries
3 tablespoons pure maple syrup
2 tablespoons butter
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon fresh ground ginger
1/2 cup walnuts, toasted

Cook carrots in water in a covered 2-quart saucepan 8 to 10 minutes, or until tender. Drain well. Add dried cherries, maple syrup, butter, nutmeg and ginger to cooked carrots; mix to combine ingredients. Cook, stirring occasionally, over medium heat, 3 to 4 minutes, or until sauce is bubbly. Toast walnuts in a dry skillet on the stovetop or in a shallow baking pan under the broiler, add to carrot mixture and serve immediately.

makes 6 (1/2 cup) servings

Winter Cherry Salad

1 cup dried tart cherries
2 large naval oranges, peeled and sectioned
2 kiwi, peeled and sliced
1/4 cup orange juice
1/4 teaspoon fresh ground cinnamon
1/4 cup slivered almonds, toasted

Put dried cherries, orange sections and kiwi slices in a salad bowl. Combine orange juice and cinnamon in a small bowl; mix well. Pour orange juice mixture over fruit mixture; mix gently. Refrigerate, covered, 1 to 2 hours, stirring occasionally. Sprinkle with toasted almonds just before serving.

makes 6 servings

Cherry Home Companion: A Cherry Cookbook by Patty LaNoue Stearns
ISBN 0-97665316-5-5
Spiral Bound
$29.95