July 16, 2025 | Posted in:

Cold Cherry Soup


Recipe origin: Hungary

Known in Hungary as ‘hideg meggyleves,’ this cherry soup is a clever strategy for staying cool in hot weather and using up an abundance of fresh stone fruit. It can be made with either sour or sweet cherries. The version shared below comes from a cookbook written by Heritage Cookbook creator Davida and her Hungarian-born Grandmother, Ilona. In Davida’s own words:

“My grandmother and I decided to make this cookbook together. My grandmother has always been a great cook, I have many fond memories cooking and baking with her as well as eating around her table. 

It has been really special to learn more about my grandmother’s story and hear about the recipes she grew up eating in Hungary. Her mother, Gran, used to do most of the cooking and would sometimes allow my grandmother to help. These dishes included Potato Soup, Beef Goulash, and a fan favorite cucumber salad. My grandmother remembers her mother making Cold Cherry Soup in the summers, which was sweet and refreshing.”

5 cups water
½ cup sugar
½ cup red wine
¼ tsp. salt
Grated zest of ½ lemon (or ½ tsp. dried lemon flakes)
1 ½ lbs. sweet dark cherries
1 cup reduced fat sour cream

Pit the cherries and place the pitted cherries in a bowl and the pits in a large soup pot. Add water to the pits and bring to a boil. With a skimmer, remove the pits. Reduce heat and simmer for a few minutes.
Add the sugar, wine, salt, and lemon zest and bring back to a boil over medium-high heat. Boil for 5 minutes then add cherries. Bring to a simmer, turn the heat to low, cover and simmer for 5-15 minutes, then remove from the stove.
Can either add 1 tsp. sour cream to each serving or whip 1 cup sour cream into the soup and blend with a hand blender. Chill in the refrigerator 1-2 hours before serving.

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May 17, 2019 | Posted in:

Low fat Ranch dressing

Ranch dressing
Ingredient list

4 tsp. olive or vegetable oil
2 tsp. cider vinegar
artificial sweetener equivalent to 2 tsp. sugar
1/4 tsp. dried marjoram
3/4 cup buttermilk
3 tbsp. plain non-fat yogurt
2 tbsp. fat-free mayonnaise
2 tbsp. finely chopped onion
2 tbsp. minced fresh parsley
1 garlic clove, minced
Instructions

In bowl, combine oil, vinegar, sweetner, and marjoram. Whisk in buttermilk, yogurt, and mayonnaise. Stir in onion, parsley, and garlic. Cover and refrigerate for 6 hours or overnight to thicken. Whisk before serving. Refrigerate dressing at all times.

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February 13, 2014 | Posted in:

Parmesan mushroom salad

Every time I go out for Italian food, I end up ordering some variation of this salad, so I thought it was time I developed my own recipe for it so I can enjoy it at home too! I’m happy to report this version does not disappoint!! I’ve listed the ingredients to serve 2, but this is the type of thing that’s easily cut down or increased to feed as many as you need.
Parmesan mushroom salad

Ingredients

4 oz mixed mushrooms (cremini, oyster, shitake are good)
2 tsp olive oil
1/2 tsp truffle oil
1/4 cup grated good quality parmesan cheese
2 tblsp olive oil
1 tsp balsamic vinegar
1 tsp red wine vinegar
salt and pepper
2 cups mixed greens, like arugula, baby spinach or dandelion leaves

Preparation Instructions

Preheat oven to broil. Wash the mushrooms and slice them roughly. Toss mushrooms with 2 tsp olive and truffle oils. Coat with grated parmesan cheese. Transfer the mushrooms to a cookie sheet lined with parchment paper. Place under the broiler (not at the top rack or they will burn) and cook 4 minutes. Take out of the oven, stir, and return to broiler for an additional 4 minutes.
While the mushrooms are browning, mix olive oil, vinegars and salt and pepper in a bowl to make a dressing. When the mushrooms come out of the oven, toss the greens in the dressing. Plate onto two plates, and top with warm mushrooms. Note: This salad comes together at the last minute as you need to plate it right away once you’ve dressed it. The vinegar in the dressing bruises the baby greens quickly, and once you put the hot mushrooms on, they will start to wilt. Using strong greens like arugula and spinach makes for a nice warm salad.

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July 19, 2013 | Posted in:

Basic salad dressing

Mustard dressing
This is a photo of my niece Charlotte, learning how to make mustard vinaigrette.
We always make a big jar of it since it keeps so well in the fridge!

Ingredients

1 tbsp Dijon mustard, grainy or smooth
1/4 c red wine vinegar, or balsamic if you like a sweeter dressing
1/2 tsp sugar if using red wine vinegar
salt and pepper
3/4 c olive oil

Preparation

Mix mustard, vinegar, sugar and salt and pepper into a thick paste.
Whisk continuously while pouring in the olive oil.
Yield: 1 cup

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October 10, 2012 | Posted in:

Cranberry-orange relish

from Jennifer L.’s book, North Branch , MN

Ingredients

2 medium oranges
4 c. fresh cranberries (1 lb)
2 c. sugar
1/4 c. finely chopped walnuts

Preparation instructions

With a vegetable peeler, remove the orange portion of the peel of one orange; set aside.
Completely peel and section both oranges. Using a food grinder with a coarse blade or a food processor, grind reserved orange peel, orange sections and cranberries. Stir in sugar and nuts. Chill for several hours. Serve with poultry or ham.

Submitted by: Jennifer L

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| Posted in:

Leslie’s fruit salad dressing

from Jennifer L.’s book, North Branch , MN

Ingredients

1 egg; beaten
1/2 c. sugar
1 tbsp orange rind; grated
1 tsp lemon rind; grated
1 tbsp lemon juice
1 c. whipping cream; whipped

Preparation instructions

Cook egg, sugar, orange rind, lemon rind,and lemon juice; Stir over low heat for 5 minutes until thick.
Fold whipping cream into cooked mixture.
After it has cooled slightly, enjoy.

Mint leaves optional

Submitted by: Jennifer L

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