Tart Cherry Cook-Off and Contest!

Welcome to the tart cherry cook and bake-off sponsored by the Ontario Tender Fruit Producers. Watch and participate as Chef Dad and UrbanMoms staffer and want-to-be-chef Carol battle it out over the next two weeks. You, our members, will be in the judge’s seat as you decide who has done the best job with the two fabulous recipes featuring tart cherry products. Your job is simple: check in each week and read both Gav’s and Carol’s recipe reviews and compare the pictures of their final product! Let us know who did it best by commenting below and you’ll earn a ballot for a Kitchen Aid® Stand Mixer courtesy of the Ontario Tender Fruit Producers!

You may be wondering, what exactly are dried tart cherries?

To put it simply, dried tart cherries are similar in appearance and texture to a dried cranberry.

Although their look may be similar to a cranberry, their taste is not. The flavour of these delicious cherries is absolutely incredible. They are a phenomenal mixture of sweet and tart, simply bounding in flavour. Tart cherries (aka Prunus cerasus) are an antioxidant powerhouse. In fact, they contain similar amounts of disease-fighting antioxidants as blueberries. Ongoing studies suggest cherries may have unique health benefits, such as helping to reduce inflammation and the pain of arthritis and gout. But don’t think of cherries as just a “summer fruit.” Unlike their fresh cousins that show up only during the summer, tart cherries are available every month of the year.

This week is Cherry Chili:

Cherry Chili
Adapted from Cheryl Forberg, ChooseCherries.com

Ingredients:
4 ounces dried tart cherries, chopped (3/4 cup)
2 cups fat free low sodium chicken broth, divided
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon fresh chopped garlic
1 pound medium ground beef
1 roasted red Bell pepper, cut into 1/4″ cubes
1 tablespoon + 1 teaspoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried mustard powder
1/2 teaspoon dried oregano
4 cups chopped tomatoes
1 16-ounce can, rinsed and drained
1/4 cup cilantro, chopped

Preparation:
1. Heat one cup of the broth. Place cherries in small mixing bowl. Add hot broth and set aside.
2. Heat olive oil in a 4-qt. saucepan over medium heat. Add chopped onion and saute for about five minutes or until onion is soft. Add garlic and cook one minute longer. Do not brown garlic. Add beef and cook until it is no longer pink.
3. Add roasted Bell pepper, chili powder, cumin, coriander, mustard and oregano. Cook mixture over medium-high heat, stirring occasionally for about two minutes. Add tomatoes and remaining cup of broth; bring to boil. Reduce heat and simmer uncovered for about 5 minutes.
4. Stir in beans, cherries (strained from liquid) and cilantro. Continue cooking for an additional 2 minutes or until mixture is just heated through. Season with additional salt if desired.

Carol:

I love cherries. Their sweetness and texture and are a phenomenal combination.

While I adore cherries I haven’t used them much when baking or cooking. I was so pleased when Jen, the founder of UrbanMoms, asked me to cook and bake a few recipes from Tart Cherries. My pleasure was somewhat diminished after learning that I would be competing against Chef Dad in a Tart Cherry cook/bake-off. You must be kidding, I thought…I’m going to get slaughtered by our resident expert. Keep this in mind as my ultimate massacre is in your precious hands…so please be kind!

With minimal preparation and relative ease I was able to put this recipe together. So how did it taste? The short answer is…great! The cherries and spices created a unique and interesting depth to this dish. The combination of spices, ground turkey, and the sweetness of the tart cherries really worked. Did you notice that I mentioned ground turkey and not ground beef? This recipe is not only delicious, but good for you as well. My husband and I both really enjoyed the chili, but my youngest daughter wouldn’t go near it. Chili is definitely not her thing…black beans, cilantro…not her thing. My older daughter thought the chili was good, and absolutely adored the addition of the cherries.

The low down:

The chili was quick and easy to prepare. This is a great recipe for working mothers as you will have leftovers for the next day. The cherries were a great update to my regular chili recipe, a perfect way to add the unexpected to a fantastic fall dish.

Gav:

For this recipe I was a little nervous that I wouldn’t be able to get as much flavour out of the ground turkey as a chili needs. So, I decided to swap out the turkey for some medium ground beef. I was really keen to see what element the cherries would add to a classic dish that does not usually have any fruit in it.

The chili was tasty and the various spices included really helped to give this quick-cook chili some oomph. Dried tart cherries are a great addition to any recipe because they instantly add a flavour shot of both sweetness and tartness. This pleasant addition to the chili did not disappoint – it really helped transform an otherwise blasée dish into something unique.

Ok judges…it’s time to cast your vote. Which chili do you want to dig your spoon into? Let us know who did it best – was it underdog UrbanMoms staffer Carol, or Chef Dad…you decide. Simply comment below and you could win a KitchenAid Artisan® Series 5 qt Stand Mixer courtesy of the Ontario Tender Fruit Producers.

Click here for contest Rules and Regulations.