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Month: January 2023

Cheri’s Jalapeno Pepper Dip

Written by cherisberries on . Posted in Appetizers, Recipes.

Ingredients:

  • ½ cup of Cheri’s Jalapeno Pepper Jelly
  • 2 cups of sour cream or Greek yogurt
  • 1 Tbsp of fresh lime juice
  • 1 Tbsp of minced fresh Cilantro (optional)
  • ½ cup of finely chopped green onion
  •  ¼ tsp of salt
  • ½ tsp of pepper flakes (more if you like it hot)

Directions:

  1. Mix all of the ingredients in a bowl.
  2. Garnish with a little green onion, cilantro, and chili flakes
  3. Serve with: Your favorite corn tortilla chips

Hot n’ Honey Dip

Written by cherisberries on . Posted in Appetizers, Recipes.

Makes 1 Cup:

  • Pinch black pepper
  • Pinch cayenne pepper
  • ½ cup Dijon mustard
  • ½ cup Mesquite Honey
  • 1 tsp Worcestershire sauce

Whisk all ingredients together.  Serve with shrimp, chicken wings, fresh or fried vegetables, or bread sticks.

Red Coleslaw with Grapes

Written by cherisberries on . Posted in Appetizers, Recipes.

Serves: 6-8

Ingredients

Dressing:

  • 2 Tbsp of Apple Cider Vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Cheri’s Mesquite Honey
  • 1 tsp of Kosher Salt or regular salt
  • 1/2 tsp of ground pepper
  • 2 cups of Greek Yogurt
  • Juice and Zest from two limes

Salad:

  • 1 small head of red cabbage, finely shredded
  • 6 scallions or green onions, chopped
  • 2 cups of seedless red grapes, or green grapes if you prefer, cut in half

Directions:

  1. To make the dressing, whisk the vinegar, mustard, Mesquite Honey, salt, and pepper in a large bowl.
  2. Add in the yogurt, and lime juice.
  3. Add the cabbage, scallions, and grapes to the bowl and toss to coat with the dressing.
  4. Sprinklethe lime zest over the top.
  5. Refrigerate for 1-4 hours before serving.

Delicious!

Recipe by Nancy Casey

Pear, Blue Cheese, Pomegranate and Arugula Flatbread

Written by cherisberries on . Posted in Appetizers, Recipes.

  • Crisp flatbread, crackers, or cooked thin-crust pizza dough
  • 1/2 cup part-skim ricotta cheese
  • 1/4 cup Cheri’s Desert Harvest Pomegranate Jelly
  • 1 ounce (1/4 cup) blue cheese, crumbled
  • 2 cups baby arugula
  • 1 bosc pear, thinly sliced
  • 1/2 cup pomegranate seeds
  • 1 teaspoon pomegranate balsamic vinegar
  • 1 teaspoon extra virgin olive oil
  • small pinch salt
  • Cracked black pepper

Combine ricotta cheese, pomegranate jelly, and blue cheese. Spread a thin layer over the top of the flatbread. Top with the arugula, a pear slice, and some pomegranate seeds. Whisk together the vinegar, oil, and salt, drizzles over the top, sprinkle with a little cracked pepper.

Serves 8 pizza-size slices or 16 small appetizers.

Recipe by Judith Baigent-King CCP
Teaching Chef / Culinary Concepts

Red Lime Marmalade Pancakes with Sunny Citrus Syrup

Written by cherisberries on . Posted in Recipes.

Prep Time: 10 minutes           Cook Time: 10 minutes

  1. Use your favorite pancake or Bisquick mix.
  2. Put in the amount of milk and eggs for 14 pancakes.
  3. Add ½ cup of Cheri’s Az Red Lime Marmalade to the batter and mix well
  4. Heat a large frying pan on medium heat with a little oil.
  5. Use an ice cream scooper to ladle the batter into the hot pan.
  6. Turn over the pancakes when bubbles appear and cook until lightly browned.
  7. Stack the pancakes on the plates.

Put a pat of butter on each pancake. Garnish with some segments of an orange. Drizzle Cheri’s Sunny Citrus Syrup over the top. Enjoy! Delicious!!!!!

Honey Citrus Syrup

Written by cherisberries on . Posted in Recipes.

Makes 1 Cup:

Combine all ingredients in small bowl; stir until well blended. Refrigerate in airtight container until ready to use. Use syrup to sweeten tea and glaze fruits.  (Based on recipe from Honey.com)

Agave Fruit Smoothie

Written by cherisberries on . Posted in Beverage, Recipes.

Ingredients Needed:

In a blender or food processor container, combine all ingredients; process until smooth.  Serve immediately.  As an option, use 2 cups of your favorite fresh or frozen fruit or combinations of fruits. (Makes 4 servings).

West Fresh Pisco Sour

Written by cherisberries on . Posted in Beverage, Recipes.

Ingredients Needed:

Directions:

  • Muddle 5-8 Mint Leaves
  • ¼ cup of Lime Juice
  • 2 Tbsp’s of Agave Nectar
  • 10 Tbsp’s of Pisco
  • 2 Tbsp’s of Egg White

Shake vigorously for 20 seconds in a cocktail shaker.

Strain into 2 martini glasses. Garnish with a mint leaf.

Delicious!  Enjoy!

Tequila Sunrise 

Written by cherisberries on . Posted in Beverage, Recipes.

Ingredients Needed:

Place ice in glass to half full.  Add tequila followed by fresh orange juice.  Put a flat-handled spoon into the glass.  Add the syrup quickly allowing it to run down the backside of the spoon, so it sinks to the bottom of the glass.  Garnish with an orange slice and a cherry.

Charro-Rita(Prickly Pear Margarita)

Written by cherisberries on . Posted in Beverage, Recipes.

El Charro-Rita:  A classic Mexican specialty drink designed by Chef Charlotta Flores, owner of El Charro Cafe in Tucson, Arizona.

• 2oz Gold Tequila
• ¾ oz fresh lime juice
• ¼ oz fresh orange juice
• ½ oz Cheri’s Prickly Pear Syrup
• ¼ oz Cointreau
• 1 Hot chili pepper, fresh or dried, seeded and diced
• Ice
• Kosher salt

Combine all ingredients in a shaker. Allow ingredients to sit for 15 minutes. Add ice, shake, and strain out peppers before serving. Moisten glass rim with lime juice and dip in salt. Enjoy!

Prickly Pear Lemonade

Written by cherisberries on . Posted in Beverage, Recipes.

This naturally colorful drink made with Cheri’s Prickly Pear Cactus Syrup is not only beautiful but adds a sweet fruity flavor to tart-tasting lemonade for a refreshing spring and summertime treat.

Combine all ingredients into a pouring pitcher and stir until completely combined.  Float lemon slices with ice.  Makes 1/2 gallon.

Cinco De Mayo Cactus Margaritas

Written by cherisberries on . Posted in Beverage, Recipes.

Ingredients Needed:

To serve on the rocks:  Mix ingredients and pour over ice in 4 glasses. 

To serve blended:  Pour 4 cups ice into a blender container, add ingredients, and blend.  Pour into margarita glass with or without a salt rim and garnish with cactus candy or lime slice.

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