Cherry Recipes from Harmons

Chef Johnny McAdams from Harmons shares his
favorite recipes featuring all things cherry!
Fuzzy Cherry
6 large cherries (pitted)
1 leave fresh mint
3 oz. peach juice
1 oz. lime juice
3 oz. sprite or 7up
3 to 4 pieces of ice

Mash the cherries and mint together using a muddler. Place
cherry mix in the bottom of glass. Add ice cubes, peach
juice, lime and finish with the sprite or 7up. Garnish drink
with a slice of lime or a cherry and lime wedge on a
toothpick. You can also freeze some pitted cherries to use in
place of the ice cubes.

Cherry Short Cake
Cake Ingredients:
2 C. all-purpose flour
2 tsp. sugar
1 Tbs. baking powder
1 tsp. salt
¼ C. shortening
1 ½ C. milk
2 Tbs. butter (softened)

Filling Ingredients:
2 lbs. cherries (pitted and halved)
½ C. sugar
1 C. ricotta cheese
1 lemon (juice and zest)

Preheat oven to 350 F. Grease a medium cupcake pan. Combine
flour, sugar, baking powder, and salt in a bowl. Cut in
shortening with a knife or pastry blender until the mixture
resembles coarse crumbs. Stir milk into crumb mixture until
just blended. Pour into prepared cupcake pan. Bake in the
preheated oven until a toothpick inserted into the center
comes out clean, 15 to 20 minute. Cool in the pan for 10
minutes before removing shortcakes. Place 1 C. pitted
cherries into a food processor and pulse until small diced.
Add the ricotta, lemon juice and zest. Mix until everything
is incorporated. In a medium bowl combine the remaining
cherries and the sugar. Allow them to rest while the short
cakes are baking. Once the cakes are cool cut in half.
Place a scoop of the ricotta cherry mix on the bottom, add
the top piece of cake then finish with the cherries in
sauce and whipped cream (if desired).

Chipotle Cherry Flank Steak
1 12oz. flank steak
1 chipotle pepper (minced)
1 tsp. adobo sauce
1 lbs. cherries (pitted)
1 Tbs. Worcestershire
1 white onion (small dice)
1 Tbs. garlic (minced)
¼ C. honey
2 Tbs. olive oil
2 C. chicken stock
Salt and pepper to taste

In a medium saucepan over medium heat add the oil, onion,
garlic, chipotle and cook for 4 to 6 minutes. This will
allow the ingredients to soften and release juice. Add all
the remaining items except steak to the pan. Be sure to
finish with the chicken stock, this well deglaze the pan.
Turn the heat to low and allow the sauce to reduce. Make
sure to stir the sauce to remove anything that could be
stuck to the bottom of the pan.Remove 1 C. of the sauce and
place in the refrigerator allow the sauce to cool to use as
a marinade.Place the steak into a large sealable plastic
bag and cover with the 1 C. of cool sauce. Allow the steak
to marinade for at least 2 hours before cooking. Cook the
steak to 135 F. to 145 F. on a grill or on the stove top.