Last year Kaitlin and I had so much fun sampling Oregon Fruit for the attendees of the Sacramento stop on the “Taste of Home Cooking School” tour that I decided to do it again. My good friend Lori Luke graciously agreed to help me with the event and I most certainly could not have done it without her.
It was fun to see alot of folks that we met last year come back to try something new and our sample idea was a pretty big hit. I thought it was the perfect thing to share this time of year. We made a dessert “amuse bouche” or perfect bite. Each little cherry tart was just 25 calories and from all accounts, delicious!
This is an extremely easy dessert to make from items you just have around (if your smart, that is). We used Athens Mini Phyllo Shells. The package is in the freezer of most grocery stores. I bought these at Wal-Mart Supercenter for $1.65 per package of 15. One can of Oregon Fruit Dark Sweet Cherries, drained has about 30 cherries in it. They are on sale everywhere this time of year for under $3.00. I intended to put two cherries in each mini tart but they were so big and beautiful that only one cherry fit. Then we drizzled with Hershey’s syrup. They would have been prettier with melted chocolate chips or bulk dark chocolate that hardens after drizzling. You could even use white and dark chocolate. But we made a thousand so we took the shortcut.
You could get fancier, Lori thought she might whip some cream cheese with powdered sugar to put in the bottom of the tart before putting in a cherry. That would create a cherry cheesecake bite.
Around the holidays we are always going to potluck celebrations that require we bring an item to share. This one is a winner-elegant, delicious, inexpensive and made from items you can keep on hand. What could be better.
This is a tip that will help you keep your sanity during this extremely busy time. You can whip this dessert up in minutes, guilt free, pretty, delicious and you still have some money left for the mountains of gifts you still need to buy.
The “Taste of Home Cooking School” provided lots of great tips and recipes as well. I picked up a great idea for Christmas Dinner at my mom’s. It’s a pork roast glazed and crusted with whole grain mustard and raspberries. I will definitely be posting this one before Christmas so stay tuned. I am also going to make a red/green chex mix with m&m’s to put in festive jars for my friends and neighbors this year. It is a gluten free treat, that is colorful, delicious and super easy.
Are you starting to sense a theme here? I am looking to simplify the holidays this year and planning to find my “zen” in the simplicity. I will keep you posted on how I do with that.Tags: Amuse Bouche, Dark Sweet Cherries, Mini Tart Shells