Cheerwine Cherry Pie
1 C. sugar
3 Tbsp. cornstarch
14 tsp. salt
1 C. Cheerwine
2 16-ounce cans of cherries (drain and reserve 1 C. juice)
12 tsp. almond extract
2 Tbsp. butter or margarine
Pastry for double-crust 9-inch pie
2 tsp. milk
Combine sugar, cornstarch and salt in medium saucepan, stirring to remove lumps. Pour Cheerwine into mixture.
Cook over medium heat until smooth, stirring constantly. Add drained cherries; simmer until liquid is thickened and transparent, about four minutes, stirring gently once or twice. Add almond extract and butter, stirring until butter melts; cool.
Roll half of pastry to half-inch thickness on a lightly floured surface. Place in a 9-inch deep dish pie plate; trim off excess pastry along edges. Pour cooled cherry mixture into pastry shell.
Roll remaining pastry to half-inch thickness; transfer to top of pie. Trim off excess pastry along edges. Fold edges under and flute. Cut slits in top crust for steam to escape. Brush top of pastry shell lightly with milk.
Bake at 400 degrees for 55 minutes or until golden brown.
Let cool and serve. Makes one 9-inch pie.
Howard Griffin
Cheerwine Walnut Balsamic Vinaigrette
Cheerwine Balsamic reduction (see below)
14 C. Cheerwine
1 Tbsp. balsamic vinegar
1 small garlic clove, minced
18 tsp. freshly ground pepper
Pinch salt
2 Tbsp. ground toasted walnuts
14 C. extra virgin olive oil
Make Cheerwine balsamic reduction by mixing 1 C. Cheerwine and 14 C. balsamic vinegar in small saucepan. Bring to a boil and keep at gentle boil until reduced by half.
Toast walnuts in a skillet. Allow to cool, then finely chop or mash.
Combine first seven ingredients in a jar or salad dressing cruet. Add olive oil and shake vigorously to mix.
Serve it over a mixed green salad with roasted, chopped chicken, fresh berries, walnuts and goat cheese.
Courtney Curtiss
Cheerwine Velvet Cake
Cake:112 C. flour
1 C. sugar
13 C. oil or butter
1/3 tsp. cornstarch
114 C. Cheerwine
3 eggs
12 tsp. vanilla
1 tsp. baking soda
12 C. sour cream
Icing:12 C. margarine
12 C. Crisco
12 C. Cheerwine
3 Tbsp. flour
23 C. milk
1 C. sugar
For cake, cream sugar, oil or butter, add well-beaten eggs and sour cream.
Sift dry ingredients together and add gradually, alternating with Cheerwine.
Bake at 325 degrees for 35-40 minutes.
For icing, cream margarine and Crisco together. Add sugar. Cream in flour and milk. Add Cheerwine.
Joyce Orphanoudiakis