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It’s cherry season!
And where fresh cherries don’t last forever – there are two wonderful ways to enjoy them in the off seasons too: dried and as preserves. To celebrate this stone fruit in all it’s forms, we’ve put together two simple but incredibly unique savory cherry recipes that are perfect to celebrate on Mother’s Day…or any brunching kind of day this summer – and beyond!
Get ready to whip up sharp cheddar & chive scones laced with dried tart cherries and cherry preserves along side a wild greens salad topped with walnuts, edible flowers and drizzled with a tangy cherry vinaigrette…because there’s about to be a waiting list to be at your brunch pop up!
Savory Cherry Scones with Sharp Cheddar & Chives
Makes 8 large scones
- 2 cups Unbleached All-Purpose Flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 4 tablespoons cold butter
- 1 cup very coarsely grated sharp cheddar cheese
- 1/2 cup snipped fresh chives
- 1 cup dried tart cherries
- 3/4 cup heavy cream
- Bonne Maman Cherry Preserves for serving
Preheat oven to 425 degrees F, grease baking sheet with butter and set aside. Add the flour, salt, baking powder and sugar into a stand mixer, using the paddle attachment mix on low until fully integrated. Add butter and mix until crumbled. Add cheddar, chives and cherries and mix well. Next add cream and mix until dough forms together.
Transfer dough onto a floured surface and form a flat disc aprox 3/4 tall. Place onto baking sheet and cut into 8 pieces. Place in oven for 22 minutes until golden brown. Allow to cool on baking sheet and serve with cherry preserves.
Wild Greens & Walnut Salad with Tangy Cherry Vinaigrette
- 2 heaping TBS Bonne Maman Cherry preserves
- 1 TBS Whole grain mustard
- quick drizzle of olive oil
- Juice of 1/2 lemon
- 1/4 cup champagne vinegar
- Fresh cracked pepper
Whisk all ingredients together and dress salad before serving. Suggestions: wild rocket or mixed green with chopped walnuts and a medium boiled egg. Edible flowers like nasturtium petals and leaves and sprinkling of micro greens make for a beautiful (and peppery!) bite.
These flaky buttery scones are savory and tart pairing perfectly with the mild earthy sweetness of the cherry preserves – let’s face it..everyone is going to think that you scooped these up at the bakery before hand (and that’s a compliment btw)!
And let’s not underestimate the power of setting the table with a gorgeous linens…and a salad to match – two perfectly soft eggs on top of spicy wild greens adorned with peppery flowers…but really the start of the show is this cherry preserve vinaigrette that is tangy, fruity and definitely our new favorite combination for summer salads (so make extra because you’ll be drizzling it on everything green this week).
Can’t find edible blooms at your local farmers market? Don’t fret! Nasturtium are incredibly easy to grow in a container. Simply plant dry seeds in moist soil and greens should bud in 1-2 weeks. Flowers should appear within 3-4 weeks and growth is rapid. Try different heirloom varieties for more colorful blooms and marbled leaves – you won’t believe all the excuses you’ll have to use these gorgeous greens as toppers.
Tip: For the perfect medium boiled egg (with a slightly soft oozing center) bring a pot of water to a boil, place in eggs and turn off stove top. Cover and let sit for 8 1/2 minutes before placing into an ice bath!
Looking for more ways to celebrate the ruby jewel this season? Check out these tart cherry crostini topped with Peppered Crème Fraîche or this grilled cherry & vanilla sangria… Not to mention heaps more Cherry preserve inspiration over on the Bonne Maman pinterest board.
Tie that apron on tight…it looks like you’ve got some cooking to do!
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