Ground Cherry Salsa Verde

/in , , , , , , , , /by
Print Recipe

Ground Cherry Salsa Verde

Ingredients
  • 4 cups pineapple ground cherries
  • 2 small onions
  • extra virgin olive oil
  • 1 fresh chile pepper most of the seeds removed
  • 2 cloves garlic
  • 2 tbsp lme juice
  • 1/2 cup cilantro
  • 1/2 tsp Salt
  • 1/2 tsp ground black pepper
Instructions
  1. Wash vegetables. Slice onions into 1/4 thick rings. Coat with olive oil and sprinkle with salt and pepper to taste.
  2. Grill on medium/ high heat for approximately 10 minutes, until outsides are browned and insides are soft. Remove from grill and allow to cool before adding to food processor.
  3. Add remaining ingredients and run the food processor until ingredients are well mixed and to desired level of chunkiness.
Ingredients
  • 4 cups pineapple ground cherries
  • 2 small onions
  • extra virgin olive oil
  • 1 fresh chile pepper most of the seeds removed
  • 2 cloves garlic
  • 2 tbsp lme juice
  • 1/2 cup cilantro
  • 1/2 tsp Salt
  • 1/2 tsp ground black pepper
Instructions
  1. Wash vegetables. Slice onions into 1/4 thick rings. Coat with olive oil and sprinkle with salt and pepper to taste.
  2. Grill on medium/ high heat for approximately 10 minutes, until outsides are browned and insides are soft. Remove from grill and allow to cool before adding to food processor.
  3. Add remaining ingredients and run the food processor until ingredients are well mixed and to desired level of chunkiness.

Ground Cherry and Chamomile Jam

/in , , , , , /by
Print Recipe

Ground Cherry and Chamomile Jam

Ingredients
  • 6 cups Ground Cherries husked and washed
  • 3 cups Sugar
  • 1 1/2 cups wildflower honey
  • 1/2 cup water
  • 1 lemon juiced
  • 2 cups chamomile tea
Instructions
  1. Combine sugar, honey, water and lemon juice in a large heavy sauce pan and bring to a boil. Add ground cherries and simmer for about 5 minutes or until most cherries have burst open. Remove from heat and mash with a large spoon to ensure fruit is broken up.
  2. Transfer to a large bowl and cover with a parchment paper (don’t let the paper touch the fruit). Refrigerate for at least 3 hours or overnight.
  3. Take two cups of fruit mixture and strain through a fine mesh strainer, using a spoon as needed to push as much liquid through as possible. Transfer strained liquid along with the unstrained fruit mixture back to the saucepan and return to a boil. Add chamomile infusion, simmer until proper consistency and can.
Ingredients
  • 6 cups Ground Cherries husked and washed
  • 3 cups Sugar
  • 1 1/2 cups wildflower honey
  • 1/2 cup water
  • 1 lemon juiced
  • 2 cups chamomile tea
Instructions
  1. Combine sugar, honey, water and lemon juice in a large heavy sauce pan and bring to a boil. Add ground cherries and simmer for about 5 minutes or until most cherries have burst open. Remove from heat and mash with a large spoon to ensure fruit is broken up.
  2. Transfer to a large bowl and cover with a parchment paper (don’t let the paper touch the fruit). Refrigerate for at least 3 hours or overnight.
  3. Take two cups of fruit mixture and strain through a fine mesh strainer, using a spoon as needed to push as much liquid through as possible. Transfer strained liquid along with the unstrained fruit mixture back to the saucepan and return to a boil. Add chamomile infusion, simmer until proper consistency and can.
Recipe Notes

Makes 4-5 small jars

Ground Cherry and Acorn Squash Soup

/in , , , , , , /by
Print Recipe

Ground Cherry and Acorn Squash Soup

Ingredients
  • 1 lb Acorn squash
  • 1/2 cup Ground Cherries dehusked
  • 1 cup water
  • 1/4 tsp kosher salt
  • 3/4 - 1 cup red torpedo onion small dice
  • 2 tbsp cold-pressed sunflower oil
  • 1 tbsp maple syrup
Instructions
  1. Acorn Squash: Preheat oven to 400°F. Split the squash in half and scoop out the seeds. Place on a foiled line baking sheet and bake for about 40 minutes to 1 hour until the flesh is soft and can be scooped out. Measure out 1 cup squash.
  2. Ground Cherry stock: Combine the ground cherries, water and 1/4 tsp salt in a small pot. Cover with a lid and simmer about 15 minutes. Work through a fine mesh strainer.
  3. Caramelized onion: In a small pot, sweat the onion with 1/4 tsp salt and sunflower oil for about 15 minutes or until soft and dark red.
  4. To finish: In a blender, combine the 1 cup squash, ground cherry stock and caramelized onions and blend until smooth. Add maple syrup and salt to taste. You can also blend in additional squash or add liquid to adjust the flavour as needed.
Ingredients
  • 1 lb Acorn squash
  • 1/2 cup Ground Cherries dehusked
  • 1 cup water
  • 1/4 tsp kosher salt
  • 3/4 - 1 cup red torpedo onion small dice
  • 2 tbsp cold-pressed sunflower oil
  • 1 tbsp maple syrup
Instructions
  1. Acorn Squash: Preheat oven to 400°F. Split the squash in half and scoop out the seeds. Place on a foiled line baking sheet and bake for about 40 minutes to 1 hour until the flesh is soft and can be scooped out. Measure out 1 cup squash.
  2. Ground Cherry stock: Combine the ground cherries, water and 1/4 tsp salt in a small pot. Cover with a lid and simmer about 15 minutes. Work through a fine mesh strainer.
  3. Caramelized onion: In a small pot, sweat the onion with 1/4 tsp salt and sunflower oil for about 15 minutes or until soft and dark red.
  4. To finish: In a blender, combine the 1 cup squash, ground cherry stock and caramelized onions and blend until smooth. Add maple syrup and salt to taste. You can also blend in additional squash or add liquid to adjust the flavour as needed.
Recipe Notes

An aromatic squash soup for early fall…

Cornmeal Crusted Chicken with Ground Cherry Pan Sauce

/in , , , , , , , , , , /by
Print Recipe

Cornmeal Crusted Chicken with Ground Cherry Pan Sauce

Ingredients
  • 2 pounds bone-in chicken thighs skin and excess fat removed
  • 1/2 cup finely ground cornmeal
  • 1/2 tsp Salt
  • 1/2 tsp ground white pepper
  • 2 tbsp olive oil divided
  • 1/4 cup shallot finely chopped
  • 1/4 cup red pepper diced
  • 1 1/2 cups ground cherries/pineapple tomatillos
  • 2/3 cup unsweetened pineapple juice
  • 2 tbsp balsamic vinegar
  • 1 clove garlic minced
Instructions
  1. Dredge the chicken in the cornmeal, salt, and pepper to coat lightly. Heat one tablespoon of olive oil in a large, deep saucepan and brown the chicken until golden on both sides.
  2. Add the remaining olive oil, shallot, red pepper, ground cherries, pineapple juice, vinegar, and garlic and increase heat to high until the ingredients begin to boil. Reduce heat to medium, cover, and cook for 10-12 minutes, or until the ground cherries have broken down.
  3. Uncover and increase the heat to high and cook for another ten minutes, or until the sauce has reduced and the chicken is cooked through. Adjust the salt and sprinkle with flat leaf parsley, if desired.
Ingredients
  • 2 pounds bone-in chicken thighs skin and excess fat removed
  • 1/2 cup finely ground cornmeal
  • 1/2 tsp Salt
  • 1/2 tsp ground white pepper
  • 2 tbsp olive oil divided
  • 1/4 cup shallot finely chopped
  • 1/4 cup red pepper diced
  • 1 1/2 cups ground cherries/pineapple tomatillos
  • 2/3 cup unsweetened pineapple juice
  • 2 tbsp balsamic vinegar
  • 1 clove garlic minced
Instructions
  1. Dredge the chicken in the cornmeal, salt, and pepper to coat lightly. Heat one tablespoon of olive oil in a large, deep saucepan and brown the chicken until golden on both sides.
  2. Add the remaining olive oil, shallot, red pepper, ground cherries, pineapple juice, vinegar, and garlic and increase heat to high until the ingredients begin to boil. Reduce heat to medium, cover, and cook for 10-12 minutes, or until the ground cherries have broken down.
  3. Uncover and increase the heat to high and cook for another ten minutes, or until the sauce has reduced and the chicken is cooked through. Adjust the salt and sprinkle with flat leaf parsley, if desired.
Recipe Notes

Prep time:  10 mins | Cook time:  25 mins | Total time:  35 mins

Serves: 4-6

Ground Cherry Pie

/in , , , , , , /by
Print Recipe

Ground Cherry Pie

Ingredients
  • 2 1/2 cups (500 mL) Ground Cherries
  • 1/2 cup brown sugar packed
  • 1 tbsp All Purpose Flour
  • 2 tbsp (45mL) water
  • 1 9in (23cm) pie shell
  • 3 tbsp All Purpose Flour
  • 3 tbsp Sugar
  • 2 tbsp butter
Instructions
  1. Preheat oven to 425°F
  2. Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top.
  3. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top ground cherry mixture with crumbs.
  4. Bake in the preheated oven for 15 minutes, reduce temperature to 375°F and continue to bake for 25 minutes.
Ingredients
  • 2 1/2 cups (500 mL) Ground Cherries
  • 1/2 cup brown sugar packed
  • 1 tbsp All Purpose Flour
  • 2 tbsp (45mL) water
  • 1 9in (23cm) pie shell
  • 3 tbsp All Purpose Flour
  • 3 tbsp Sugar
  • 2 tbsp butter
Instructions
  1. Preheat oven to 425°F
  2. Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top.
  3. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top ground cherry mixture with crumbs.
  4. Bake in the preheated oven for 15 minutes, reduce temperature to 375°F and continue to bake for 25 minutes.

Ground Cherries Crisp

/in , , , , , , /by
Print Recipe

Ground Cherries Crisp

Ingredients
  • 2 cups (500 mL) Ground Cherries husked and washed
  • 2/3 cup (160 mL) butter
  • 1 cup (250 mL) brown sugar
  • 2/3 cup (160 mL) whole wheat flour
  • 1 1/3 cup (330 mL) flakes of oats
  • 1 pinch Salt
  • 1 pinch nutmeg and cinnamon
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Place the cherries in a buttered, 8 inch (20 cm) baking dish.
  3. Mix the other ingredients until the consistency is coarse. Spread the mixture over the ground cherries. Sprinkle lightly with nutmeg and cinnamon.
  4. Cook 45 minutes in the oven at 350°F (180°C).
Ingredients
  • 2 cups (500 mL) Ground Cherries husked and washed
  • 2/3 cup (160 mL) butter
  • 1 cup (250 mL) brown sugar
  • 2/3 cup (160 mL) whole wheat flour
  • 1 1/3 cup (330 mL) flakes of oats
  • 1 pinch Salt
  • 1 pinch nutmeg and cinnamon
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Place the cherries in a buttered, 8 inch (20 cm) baking dish.
  3. Mix the other ingredients until the consistency is coarse. Spread the mixture over the ground cherries. Sprinkle lightly with nutmeg and cinnamon.
  4. Cook 45 minutes in the oven at 350°F (180°C).

Ground Cherry Compote

/in , , /by
Print Recipe

Ground Cherry Compote

Ingredients
  • 4 cups (1L) Ground Cherries
  • 1 cup (250mL) Sugar
  • 1/4 cups (60mL) lemon juice
Instructions
  1. In a heavy saucepan, mix the ground cherries, sugar and lemon juice.
  2. Bring to a boil while stirring frequently. Simmer for about 25 minutes or until the cooking juice is slightly syrupy.
  3. Pour into sterilized jars.
  4. Serve with toast, biscuits or a simple vanilla cakes. Makes 2 cups (500 mL)
Ingredients
  • 4 cups (1L) Ground Cherries
  • 1 cup (250mL) Sugar
  • 1/4 cups (60mL) lemon juice
Instructions
  1. In a heavy saucepan, mix the ground cherries, sugar and lemon juice.
  2. Bring to a boil while stirring frequently. Simmer for about 25 minutes or until the cooking juice is slightly syrupy.
  3. Pour into sterilized jars.
  4. Serve with toast, biscuits or a simple vanilla cakes. Makes 2 cups (500 mL)