Monthly Archives: July 2019

Cherry Barbecue Sauce

Local sweet cherries are available now.  They seem to be especially sweet this year.  I like to buy local cherries from one of my favorite orchards, Robinette’s which  is where I got the sweet cherries for the Barbecue Sauce recipe.

Years ago when I first discovered Robinette’s, it was just a very small orchard with an Apple Haus and a gift barn.  Over the years it has grown to include a bakery, winery, and a lot of family activities.  It is nearby and is still my favorite orchard.  Robinette’s must be doing something right, because they have been in business since 1911.

They also grow the hard to find fresh sour (tart) cherries. As well as the sweet cherries, I bought 7 pounds of their sour cherries for pies.

             

There are a lot of ways to enjoy the local sweet cherries.  Although, I think possibly the best way is to just eat them one right after the other.  However, this Cherry Barbecue Sauce is a great way to enjoy a savory recipe using sweet cherries.  It tastes great on grilled pork or chicken.

Cherry Barbecue Sauce

  • Difficulty: easy
  • Print

2 tablespoons butter
1 cup diced onion
1 1/2 cups pitted sweet cherries, roughly chopped
1 15-ounce can tomato sauce
2 tablespoons tomato paste (or ketchup)
4 tablespoons light brown sugar
1 tablespoon honey
1/4 cup apple cider vinegar
2 teaspoons salt
2 teaspoons pepper
1 teaspoon seasoned garlic powder

Heat the butter in a large saucepan over medium heat.  Add the onion and cook until softened, about 4 minutes.  Add the cherries and cook until they are heated through.

Add the tomato sauce, tomato paste, brown sugar, honey, cider vinegar, salt, pepper, and garlic powder.  Stir to combine.  Bring to a boil, then cover and reduce heat to low and simmer 30 minutes.  Sir occasionally.

Remove the saucepan from the heat and let cool for a few minutes.  Then transfer the sauce to a food processor or blender and blend until smooth.  Transfer to a container and cool to room temperature.    Cover tightly with a cover and store in the refrigerator for up to 1 week.  Yields about 2 1/2 cups.  

Summer seems to be going by way too fast.  My Bee Balm was pretty this year but is now fading fast.  It is a good thing that the butterflies don’t seem to mind.

Strawberry Trifle

Since the strawberry season had a late start this summer,  we still have local strawberries available.  That gives us an opportunity to enjoy even more delicious strawberry desserts.

One of my favorite farms to visit is Ed Dunneback & Girls Farm.  They grow many fruits and vegetables and also offer U-Pick.  I especially love the strawberries I buy from them.  Later in the season, they also offer less than perfect looking strawberries at a discounted price for making jam.

I made this trifle for our recent 4th of July celebration.  This dessert looks really pretty in a footed glass trifle dish.  I used a round plastic bowl because I needed to transport the dessert.

This strawberry trifle is a delicious way to use some of the local strawberries.  In fact, I only make it when locally grown strawberries are available.

Strawberry Trifle

  • Servings: 8
  • Difficulty: easy
  • Print

2 quarts fresh strawberries, washed, hulled and sliced
1/2 cup granulated sugar
2 packages (8 ounces each) cream cheese, softened
1 3/4 cups powdered sugar
2 cups heavy cream, whipped
1 loaf (10 3/4 ounces) frozen pound cake, thawed and cut into 1/2 inch cubes

In a large bowl, toss strawberries with the granulated sugar; set aside.  Let the strawberries stand at room temperature until juices are released, at least 30 minutes.

In a large mixing bowl of a stand mixer, beat the softened cream cheese with the powdered sugar until smooth and creamy.  Beat in the whipped cream until well combined.  Set aside.  (Reserve a small amount for garnish, if desired.)

Drain the strawberries.  Reserve the juice and set the berries aside.  Lightly sprinkle the cake cubes with the reserved strawberry juice.  (You may not need all of the strawberry juice.)

Cover the bottom of a large trifle dish or 4 quart clear bowl with half of the cake cubes.  Spread half of the cream cheese mixture over the cake cubes; top with half of the strawberries.  Repeat the layers with remaining cake cubes, cream cheese mixture, and strawberries.  Garnish with the reserved cream cheese mixture.

Cover and refrigerate for at least 4 hours or overnight.  

Note:
I used a Sara Lee frozen pound cake.