BHG Delish Dish

Stirring Up Ideas In The Kitchen


Hello Delish Dish readers! It’s Heather from Sprinkle Bakes again, and I’m back with a final recipe for our Month of Chocolate. By now you know that I love all kinds of desserts, but I am a true cake baker at heart. Selecting a chocolate cake recipe from the BHG archives was a tough choice (there are so many good ones!) but this Black Tie Cake won me over. I was certain with just a couple of tweaks the recipe could be made into the best Black Forest cake you’ve ever tasted!

Black Forest Cake

First you’ll need to find a 12 ounce jar of Morello cherries. These cherries are dark and sweet and just tart enough. You can find them at specialty grocery stores, or you can use canned dark pitted cherries that are widely available at all grocery stores.

Bake the cake portion of the recipe exactly as written – it’s perfect! Completely omit the white chocolate mousse topping. We’re replacing it with 2 1/2 cups fluffy whipped cream, which can be made with 1 1/4 cups heavy cream beaten with 1/4 cup sugar. Just pile the whipped cream on top of the cake and make a little divot in the center – this is where the cherries will go.

Black Forest Cake

Drain the cherries well and pat them dry on paper towels; pile them in the center of the cake. I gave this cake a generous sprinkling of chocolate shavings, which are easily made with a bar of chocolate and a vegetable peeler. Just lay a piece of parchment on a work surface and scrape the peeler across the edge of the chocolate. Chocolate shavings will melt easily between your fingertips, so swiftly sprinkle them over the cake.

Black Forest Cake

This cake was so delicious and quick to assemble, especially compared to most black forest cake recipes that have many layers. Get the printable recipe right here!

I hope you’ve enjoyed this ‘Month of Chocolate’ as much as I have. Until next time!

Quiz time! What fruit is high in antioxidants, melatonin, and has pain relieving properties? If you guessed tart cherries, you are right. In addition to their numerous health benefits, tart cherries are delicious! I discovered this firsthand in gorgeous Door County, Wisconsin.

During my time in Door County, we were immersed in the sweet, tart flavor of Montmorency cherries and all the delicious ways you can enjoy them.

For amazing fresh cherries, check out Seaquist Orchards and their extensive market of all things cherry. My personal favorite –  the spicy cherry salsa. I loved grabbing a pail and picking my own cherries at Orchard Country Winery and Market. Be sure to stop and enjoy a glass of cherry wine.

Country Ovens, is a family owned and operated business that specializes in Cherry De-Lite dried cherries and boy, are they good. The dried cherries were plump, sweet, and even better when coated in a thick layer of chocolate.

My favorite way to enjoy tart cherries? In a glass. The cider at Island Orchard Cider is easily the best I’ve ever had. If you’ve never had Normandy-style cider, you’ll discover it is dry, crisp, and refreshing. Worth a visit – or two.  Craving a good drink and a gorgeous sunset? Head to Fred & Fuzzy’s Waterfront Bar and Grill for a delicious cherry margarita. I also loved the local smoked fish pate.

If you’re in the mood for sweets, don’t skip Sweetie Pies – they are baking up homemade pies in over 30 varieties. Yum! For breakfast, head to White Gull Inn for cherry stuffed French toast. Good Morning America crowned it Best Breakfast in America in 2010. It was amazing. For a true slice of Door County, be sure to check out a fish boil and cherry pie at the Old Post Office.

A few other places I loved?

If you’re looking for a family-friendly vacation spot with top-notch food and amazing cherries, head to Door County, Wisconsin.


Hey Delish Dish’ers! Today I want to talk to you about a brand new cookbook I just received, Better Homes and Gardens’ Fresh: Recipes for Enjoying Ingredients at their Peak

Inside is page after scrumptious page, and photo after luscious photo, of mouthwatering recipes using in-season, fresh ingredients to make all-year round. From Zucchini, Cheddar, and Sage Crust Pizza with Chicken and Apples that’s great in the early fall, to Pan-Seared Chicken with Cherry-Tarragon Sauce that’s best enjoyed in the early to midsummer (a.k.a. right now!) I have already dog-eared what feels like every other recipe to make at some point throughout the year.

Click here > to find a bookstore near you where you can pick up a copy!

But first, let me tell you about my Pan-Seared Chicken with Cherry-Tarragon Sauce. This dish is easy enough to make on any weeknight, but special and elegant enough to serve at a dinner party. Simply seasoned chicken is sauteed then draped in a velvety, fresh cherry and wine pan sauce made in the same skillet as the chicken for ultimate flavor – and quick cleanup.

The dish uses one of my very favorite summer treats, fresh cherries, plus licorice-esque tarragon that’s incredibly easy to grow or find at the market around this time of year. The combo is just incredible.

Start by dredging chicken breasts in a mixture of flour, dry mustard, paprika, salt and pepper, then saute in a little olive oil until brown, crisp, and cooked through. Set aside to keep warm.

Meanwhile, pit then halve a couple cups of dark red cherries, mince a few garlic cloves, and chop up fresh tarragon.

One of the things I love best about summer cooking is using fresh vs dried herbs. They totally awaken every recipe I add them to.

Add the cherries, tarragon, and garlic to the same skillet the chicken was sauteed in, then add red wine and chicken broth and reduce until thick and syrupy. Finish the sauce with a pat of glossy butter.

Place the sauteed chicken over a bed of fluffy couscous or pasta then drizzle the warm cherry sauce on top. Enjoy this fresh, summery dish!

Click here to get the Pan-Seared Chicken with Cherry-Tarragon Sauce recipe

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