Fresh Cherry Coke (Dr Pepper) Floats

by Shawnda on June 23, 2014

in Beverages,Cherries,Ice Cream

Fresh Cherry Coke Float Recipe

I grew up 40 minutes north of the 4th largest city in the United States. And it might as well have been 200 miles from the nearest civilization.

Back then, it was the last-Dairy-Queen, barely-a-dot-on-the-map before you hit that stretch of 59 that turned into 2 parts speed trap, 1 part scary hillbilly cop movie, and 1 part I Know What You Did Last Summer.

The grocery stores was tiny, the WalMart was even smaller, the town shut down on Friday afternoons during football season so everyone could stand in line at the concession stand under the bleachers for Frito Pie and a coke.

Not “Coke.” But coke. You probably called it soda or pop (or paaaaahp, giggle). But here in Texas? It was all coke. Whether you ordered a coke, asked for a coke, or were offered a coke, the next question was always the same: “what kind?”

And unless you were visiting from way out of town or just really lost, your favorite coke was Dr Pepper.

Fresh Cherry Coke Float Recipe

My mom was a walking Barbara Mandrell song and always dropped a handful of peanuts in her Dr Pepper. That? I never understood. I mean, maybe. Sweet, salty. But the only thing I want to chew from my glass of Dr Pepper is ice.

During the summer, mom would pack the ice cream maker in the sink with ice and rock salt, and then after what seemed like hours of rahnr-rahnr-rahnr, it was time for the greatest summer treat next to salted watermelon.

Dr Pepper Floats.

Fresh Cherry Coke Floats

With 23 (!!!) lbs of fresh cherries in the house, we took mom’s (peanut-less) Dr Pepper floats to the next, logical level: Cherry Dr Pepper Floats. Muddled fresh cherries, a couple scoops of HEBs 1905 Vanilla Ice Cream (move over, Blue Bell Homemade Vanilla!), and not-from-Dublin real-sugar Dr Pepper.

Messy, fizzy, and creamy. And even better than I remember.

Fresh Cherry Dr Pepper Floats

What's better than a coke float? A coke float made with fresh cherries. And Dr Pepper.


  • 8 pitted cherries
  • 2 scoops vanilla ice cream
  • Dr Pepper


  1. For each float, either muddle the cherries in the bottom of a frosty mug or pulse a few times in a blender (I vote the latter, especially if you're making more than 1).
  2. Scoop in the vanilla ice cream and then slowly (SLOWLY) stream in the Dr Pepper until full.
  3. Grab a spoon and a straw and enjoy.


Yields: 1 serving

Source: Confections of a Foodie Bride

Estimated time: 5 minutes


Drunken Cherry Galettes You know what’s better than eating cherries straight out of the bag for lunch?


These individual galettes are not your average dessert. The rustic pie/tart/pastry-thingies are filled with red wine-soaked cherries, glazed with a red wine reduction, and then topped with a scoop of vanilla ice cream. It tastes like someone (me) spiked a cherry pie with wine (because I did).

And they couldn’t be easier. You take a dough circle (full disclosure: more like rounded squares and octagons), fill it with drunken fruit, and then fold the edges in.

Imperfection is the key here – because I’m almost positive that “galette” is French for “just throw that crap together because no one GAF what it looks like and pour me more wine.” (Gosh, the French are insanely concise. And bossy.)

Drunken Cherry Galettes

And sure, you need 2 hours for the recipe. But 90 minutes of that is actually you just drinking wine while watching Top Gear reruns.

Drunken Cherry Galettes

I used my all-time-favorite forever-and-ever-amen pie crust recipe for the perfectly flaky base. You could just grab one from the freezer section… but you might as well just make your own. Because what else are you going to do while the cherries are soaking? (Besides drink wine.)

Drunken Cherry Galettes

A buttery, flaky galette filled with red wine-soaked cherries.


  • For the pie crust:
  • 11 Tbsp cold butter, cut into small chunks
  • 2 cups flour
  • 2 Tbsp sugar
  • 1/2 tsp salt
  • 4-6 Tbsp ice cold water
  • For the filling:
  • ~1 1/4 lb cherries, (pitted to yield 1 lb)
  • 1 cup red wine (I used a merlot - anything you like to drink will work)
  • 1/4 cup sugar
  • Juice and Zest of 1/2 lemon
  • 1 tsp cornstarch
  • 1 egg whisked with 1 tbsp water
  • Coarse sugar for sprinkling
  • Vanilla ice cream, for serving


  1. Whisk together the flour, sugar, and salt.
  2. Cut in the butter (by hand or machine) until the mixture is crumbly and the butter is mostly the size of peas.
  3. Add 4 Tbsp water and mix, adding the last of the water 1 tablespoon at a time only if needed to make the mixture hold together when pinched between your fingers.
  4. Turn out onto a sheet of plastic wrap and pat it together into a disc.
  5. Wrap tightly and refrigerate for an hour.
  6. Pit the cherries and place in a shallow dish (I used a pie plate).
  7. Pour over the wine, lemon juice and zest, and sugar, stirring to mix well.
  8. Let sit one hour at room temp (longer is fine).
  9. Set a strainer over a sauce pan and pour the cherries into the strainer, scraping any undissolved sugar from the bowl, and drain well.
  10. Remove 1/4 cup of wine and set aside.
  11. Simmer the wine mixture in the pot until thickened and reduced to about 1/4 cup.
  12. Preheat oven to 375 and line a baking sheet with parchment.
  13. Sprinkle cornstarch over the cherries and add the reserved 1/4 cup wine, stirring until well mixed.
  14. Divide the dough into 4 equal pieces, roll out on a floured surface into a circle, and mound 1/4 of the cherries in the center of each circle of dough.
  15. Fold the edges towards the center and drizzle 1 Tbsp of the liquid left in the bowl over each dessert.
  16. Brush with egg wash and sprinkle with coarse sugar.
  17. Bake for 25-30 minutes, until bubbly and golden brown.
  18. Brush wine reduction over the fruit in each tart, top with a scoop of ice cream, and drizzle with more wine reduction.


Yields: 4 galettes, 8 servings

Source: Confections of a Foodie Bride, pastry crust from The Pastry Queen

Estimated time: 2 hours


Grilled Zucchini and Red Onion Sandwich

You can do a lot of amazing things with zucchini. You can bread it and bake it for the faux-fry treatment. And then dip in ranch. Because the answer is always ranch (when it’s not margarita).

Crispy Baked Zucchini Fries

You can caramelize it in some bacon grease [swoon] and toss it into a peppery, velvety smooth carbonara for what is quite possibly the best pasta dish you’ll make all summer.

Zucchini Carbonara

But my all-time favorite for the last few years? Grilling it with red onions and topping with a simple, insanely versatile, you-have-all-these-ingredients-already vinaigrette.

Grillzed Zucchini & Red Onions

I make the grilled zucchini twice a week and eat it most nights as our veggie side. And most days, I pile the leftovers onto a chunk of baguette with a smear of mayo and a dizzle of vinaigrette, pop it under the broiler with some cheese, and call it lunch.

It’s my favorite summer lunch. My favorite summer sandwich.

And it’s pretty close to the best thing that could ever happen to zucchini.

Grilled Zucchini & Red Onion Sandwich

Summery sandwich made with grilled zucchini and red onions, topped with a lemon basil vinaigrette.



  1. Preheat the broiler.
  2. Spread mayo on the bread and pile high with zucchini and red onions.
  3. Take a spoonful or two of leftover vinaigrette from the bowl and spoon over top.
  4. Top with cheese and broil for 1-2 minutes until cheese is melted.
  5. Cut in half to make 2 sandwiches; serve hot.


Yields: 2 servings

Source: Confections of a Foodie Bride

Estimated time: 10 minutes


Green Tomato and Chipotle Mac & Cheese

Hello, summer. With your abundance of tangy green tomatoes, your abundance of soul-melting heat, and your abundance of why-waste-my-time-flat-ironing-my-hair-when-it’s-just-going-to-look-like-crap-in-11-seconds-anyway humidity.

I can only help you with one of those things. The other two can typically be fixed by drinking any one of these.

Green Tomato and Chipotle Mac & Cheese

This summery mac & cheese is spiked with minced chipotles in adobo and layered in a baking dish – and then topped – with thinly-sliced green tomatoes. The tangy tomatoes help cut the richness of the cheesy dish while the chipotles give you just enough heat to justify cooling off with that Fudge Bomb for dessert.

You know, if you’re still looking for an excuse.

Green Tomato and Chipotle Mac & Cheese

Green Tomato and Chipotle Mac & Cheese

A summery mac & cheese topped with tangy green tomatoes and spiked with spicy, smokey chipotle peppers.


  • 1 lb macaroni pasta
  • Salt
  • 16 oz grated cheese (I used half sharp cheddar, half colby jack)
  • 6 Tbsp butter, divided
  • 3 Tbsp flour
  • Pepper
  • 2 cloves garlic, minced
  • 2 Tbsp deli-style mustard (I use Creole)
  • 1-2 Tbsp minced chipotles in adobo (2 Tbsp for a spicier mac)
  • 4 cups milk
  • 1 cup breadcrumbs (2 slices of bread sent through a mini processor works perfectly)
  • 3 large green tomatoes, thinly sliced


  1. Preheat oven to 350.
  2. Spray a 9x13 baking dish with cooking spray and set aside.
  3. Bring salted water to boil and cook pasta for half the time suggested on the package.
  4. Drain and rinse with cold water to stop the pasta from cooking.
  5. Leave the pasta draining in the sink and return the empty pasta pot to the cooktop over medium heat.
  6. Melt 4 Tbsp butter and whisk in 3 Tbsp flour.
  7. Let cook ~3 minutes, whisking occasionally.
  8. Add the garlic and whisk, cooking 1 minute more.
  9. Add the mustard, chipotles, and then slowly stream in the milk while whisking.
  10. Add a generous pinch of salt, fresh ground pepper, and let the sauce cook, whisking occasionally, until the mixture beings to bubble.
  11. Add the cheese and stir until it is completely melted.
  12. Turn off the heat and add the pasta back to the pot, stirring until evenly coated.
  13. Transfer half of the pasta to the baking dish and then layer half of the green tomatoes on top.
  14. Top with the remaining pasta and the remaining green tomato slices.
  15. Melt 2 Tbsp of butter and stir into the bread crumbs.
  16. Sprinkle the crumbs over the top of the dish.
  17. Bake for ~30 minutes, until the breadcrumbs have crisped to a golden brown and the pasta is bubbling.


Yields: 8-12 servings

Adapted from The Pastry Queen Parties

Estimated time: 1 hour