iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Almond-Pear Galette

Ingredients:
1 1/4 cups all-purpose flour, plus extra for rolling and dusting, 2 tablespoons sugar, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/8 teaspoon baking soda, 5 tablespoons butter, cut into 1/2-inch cubes and frozen, 1/4 cup plus 2 tablespoon cultured buttermilk, 1/4 teaspoon pure almond extract, 1 large egg white, "3 tablespoons confectioners sugar", 3 tablespoons finely ground almonds, 2 teaspoons melted butter, 1/4 teaspoon pure almond extract, 3 firm, ripe pears, such as Anjou or Bartlett, 2 tablespoon fresh lemon juice, 1 1/2 teaspoons grated lemon zest, 3 sheets parchment paper, 1/4 cup granulated sugar, 1/4 teaspoon cinnamon, 2 teaspoons butter, cut into small bits, "Confectioners sugar for dusting"

Instructions:
Pulse flour, sugar, baking powder, salt, and baking soda in a food processor 30 seconds to combine. Add butter. Pulse until butter pieces are the size of peas. Add buttermilk and almond extract; pulse until dough just comes together. Form dough into a disk, dusting lightly with flour. Cover in plastic wrap or wax paper and refrigerate 1 hour.
Whisk egg white and confectioners' sugar in a bowl until frothy, about 1 minute. Add almonds, butter and almond extract. Whisk. Refrigerate.
Peel and core pears, then cut into slices about 1/4 inch thick; toss in a bowl with lemon juice and zest.
Heat oven to 400°F. Lightly dust a sheet of parchment paper with flour; place dough on top and lightly dust with flour; top with another sheet of parchment and roll out dough into a circle about 12 inches in diameter. Peel off top layer of parchment. Invert dough onto a baking sheet lined with third sheet of parchment. Trim around edges of dough. Spread cream over dough, leaving a 1-inch border. Arrange pear slices in concentric circles over cream. Sprinkle with sugar and cinnamon. Fold edges of dough over pears, crimping dough to enclose ends of pears. Evenly scatter bits of butter over top of filling. Bake 20 to 25 minutes or until pears are tender and crust is golden. (Cover top with a sheet of foil if it begins to overbrown.) Remove; cover edges of tart with foil. Heat broiler. Glaze top of pears under broiler, about 6 inches from heat, 1 minute or until pears are golden brown. Cool on baking sheet 5 minutes. Transfer (on parchment) to rack to cool completely. Dust with confectioners' sugar.
Chocolate and Pecan Tartlets

Ingredients:
5 tablespoons butter, softened, plus 1 tablespoon melted butter, 4 ounces light cream cheese, 1 cup all-purpose flour, "1 tablespoon confectioners sugar", 1/4 teaspoon salt, 3/4 cup light-brown sugar, 1/3 cup mini semisweet chocolate chips, 1 large egg, 1 teaspoon vanilla extract, 2/3 cup chopped pecans

Instructions:
Mix softened butter and cream cheese in a bowl until smooth. Blend in flour, a bit at a time, confectioners' sugar and 1/8 teaspoon salt. Form dough into a disk. Cover in plastic wrap; refrigerate at least 3 hours. Heat oven to 325°F. Divide dough into 24 balls; press into two 12-cup mini muffin tins, pushing dough up over edges. Refrigerate. Mix brown sugar, chocolate, egg, melted butter, vanilla and remaining 1/8 teaspoon salt in a bowl until combined. Divide half the pecans among muffin cups; top with brown sugar mixture; sprinkle remaining pecans on top. Bake 20 minutes or until dough is lightly golden around edges. Let sit 5 minutes. Run tip of knife around cup edges to loosen. Remove when cool enough to handle; transfer to wire racks to cool completely.
Caviar on Potato with Creamy Champagne Dressing

Ingredients:
2 large Yukon gold potatoes, peeled and diced into 1/2-inch cubes (about 1 1/2 to 2 cups)
1/2 cup sour cream
1/8 cup sparkling wine
2 tablespoons chives
1/4 teaspoon lemon zest
2 ounces Sterling Royal or other caviar
Salt

Instructions:
Bring a large pot of generously salted water to a boil. Boil the potatoes until just cooked through, about 5 minutes. Drain and cool immediately; set aside.
In a mixing bowl combine the sour cream, sparkling wine, chives, and lemon zest.
Add the well-drained, cooled potatoes to the dressing and gently mix until combined. Fill 8 shot glasses almost to the rim with potato salad. (You can also use 4 martini or other glasses, Chinese soupspoons, or other small containers.) Top with 1/4 ounce of caviar. Serve immediately or keep chilled until service.
Peanut Butter and Fudge Brownies with Salted Peanuts

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped
1 cup chunky peanut butter (do not use natural or old-fashioned)
1/2 cup (1 stick) unsalted butter, divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet or semisweet chocolate
chopped

Instructions:
Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.
Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.
Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.
Ginger and Pink Grapefruit Cheesecake

Ingredients:
20 whole graham crackers, coarsely broken
6 tablespoons sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons finely chopped crystallized ginger
1 1/3 cups heavy whipping cream
1 (1-inch-long) piece fresh ginger, peeled, cut into very thin rounds
1 cup ginger preserves
1 tablespoon water
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 tablespoon ground ginger
2 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
2 large pink or ruby grapefruits
Finely chopped crystallized ginger

Instructions:
Position rack in center of oven and preheat to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides.
Blend graham crackers and sugar in processor to coarse crumbs. Add 1/2 cup butter. Blend until crumbs hold together; press onto bottom and up sides of prepared pan. Bake crust until beginning to color, about 15 minutes; sprinkle with chopped ginger. Cool. Reduce oven temperature to 325°F.
Stack 3 long sheets of 18-inch-wide foil on work surface. Place cake pan in center. Fold foil snugly up sides of pan.
Bring cream and fresh ginger to simmer. Remove from heat; cover. Steep 30 minutes. Strain cream. Stir preserves and 1 tablespoon water in small saucepan over medium heat until preserves melt; strain into small bowl. Discard solids; reserve ginger jelly.
Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar, ground ginger, vanilla, and salt. Add eggs, 1 at a time, beating well. Add 2 tablespoons ginger jelly and beat until blended. Gradually beat in strained cream. Transfer to prepared crust. Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Place cake in water bath in oven.
Bake cake until gently set, browned on top, and beginning to crack around edges, about 2 hours. Remove from water. Remove foil. Place hot cake, uncovered, in refrigerator and chill overnight. Do ahead Can be made 2 days ahead. Keep cake chilled. Store ginger jelly at room temperature.
Line large plate with several layers of paper towels. Cut all peel and pith off grapefruits. Working over bowl, cut between membranes to release segments; place on paper towels to drain. Cover with additional paper towels, pressing to absorb excess liquid. Do ahead Can be prepared 8 hours ahead. Chill, changing towels as needed.
Cut around crust. Remove pan sides. Spread 1/4 cup ginger jelly over filling; top with grapefruit, then brush with ginger jelly. Sprinkle with crystallized ginger. Do ahead Can be made 1 hour ahead. Chill.
Honey and Thyme Ice Cream with Candied Thyme

Ingredients:
2 cups heavy whipping cream
1 cup whole milk
15 large fresh thyme sprigs
8 (2 x 1/2-inch) strips lemon peel (yellow part only)
2 large eggs
1/4 cup sugar
1/2 cup honey
1/4 teaspoon vanilla extract
1 large egg white
Sugar
10 large fresh thyme sprigs

Instructions:
Bring first 4 ingredients to boil in medium saucepan. Remove from heat. Cover and let steep 2 hours.
Whisk eggs and sugar in medium bowl. Add honey to cream mixture. Simmer over medium heat, stirring until honey dissolves. Gradually whisk cream mixture into egg mixture. Return custard to same pan. Stir over medium heat until custard thickens enough to coat spoon and thermometer reads 170°F to 175°F, about 4 minutes (do not boil). Strain into clean bowl; whisk in vanilla. Cover; chill until cold, at least 3 hours and up to 1 day.
Process custard in ice cream maker according to manufacturer's instructions. Transfer to bowl, cover, and freeze until firm, at least 3 hours and up to 3 days.
Whisk egg white in medium bowl until frothy. Place sugar in shallow bowl. Dip thyme sprigs, 1 at a time, into egg white to coat, then shake off excess. Add to sugar and turn to coat. Place on paper towels to dry. Let stand at room temperature at least 1 hour and up to 8 hours before using.
Scoop ice cream into bowls or goblets. Garnish with candied thyme.
Caramel Pudding Tart with Almond Shortbread Crust

Ingredients:
1/2 cup slivered almonds, toasted, cooled
1/4 cup sugar
1 cup all purpose flour
1/4 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 1/4 cups whole milk, divided
3 large egg yolks
1 cup sugar
1/3 cup water
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
2/3 cup sugar
1/3 cup water
1 cup slivered almonds
1/2 cup chilled heavy whipping cream
1/2 tablespoon powdered sugar
1/8 teaspoon vanilla extract
Fleur de sel*
*A type of sea salt; available at some supermarkets and at specialty foods stores.

Instructions:
Butter 9-inch-diameter tart pan with removable bottom. Combine almonds and 1/4 cup sugar in processor; grind nuts finely. Add flour, powdered sugar, and salt; blend 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add egg yolk and blend until moist clumps form, about 30 seconds. Knead dough into ball. Transfer 1/4 cup dough to small bowl and reserve for another use. Press remaining dough evenly onto bottom and up sides of prepared pan. Pierce bottom all over with fork. Cover pan with foil and freeze crust at least 1 hour and up to 1 day.
Preheat oven to 375°F. Bake crust uncovered until deep golden brown, checking often and pressing sides and bottom with back of fork during first 15 minutes when crust puffs or bubbles, about 20 minutes total. Cool completely.
Place cornstarch and salt in medium bowl. Gradually add 1/4 cup milk, whisking until cornstarch dissolves. Whisk in egg yolks.
Stir sugar and 1/3 cup water in heavy large saucepan over medium-high heat until sugar dissolves. Bring to boil, brushing down pan sides with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 10 minutes. Add 2 cups milk (mixture will bubble). Whisk until caramel bits dissolve. Slowly whisk hot milk mixture into yolk mixture; return to same pan. Whisk until pudding thickens and boils, about 2 minutes. Remove from heat. Whisk in butter and vanilla. Transfer to crust. Chill uncovered until cold and just firm, at least 3 hours. Do ahead Can be made 1 day ahead.
Stir 2/3 cup sugar and 1/3 cup water in heavy medium skillet (do not use nonstick) over medium-high heat until sugar dissolves. Bring to boil, brushing down pan sides with wet pastry brush. Boil without stirring until syrup is medium amber color, about 7 minutes. Add almonds and stir to coat evenly with caramel. Immediately scrape coated almonds onto sheet of foil. Working quickly with 2 forks, separate almonds and spread out in single layer. Cool completely. Do ahead Let almonds stand at room temperature up to 6 hours or cover and chill up to 1 day. Break almonds into small clusters before using.
Press bottom of pan up, releasing tart. Whisk cream, powdered sugar, and vanilla in bowl until peaks form; spread over tart. Sprinkle almond clusters with fleur de sel. Garnish tart with clusters.
Striped Bass with Saffron Vegetables and Spiced Broccoli Rabe

Ingredients:
1 1/2 teaspoons fennel seeds
1/2 teaspoon aniseed
1/2 teaspoon whole white peppercorns
1/2 teaspoon minced fresh thyme
1/4 teaspoon (scant) saffron threads
1/2 cup (1 stick) butter, room temperature
1 1/2 teaspoons tomato paste
3 garlic cloves, unpeeled
1 teaspoon plus 2 tablespoons olive oil
1/4 cup coarsely chopped pitted picholine olives* or other brine-cured green olives
2 tablespoons drained capers
2 tablespoons raisins
4 anchovy fillets, rinsed
1/2 teaspoon dried crushed red pepper
1 bunch broccoli rabe (rapini; about 1 pound), cut crosswise into 1/2-inch slices
1 1/2 cups chicken broth
1 large head of cauliflower, cut into small florets
2 medium yellow squash, cut into 1/2-inch cubes
1 1/2 cups sliced radishes
6 (6-ounce) farmed striped bass fillets with skin
All purpose flour (for dredging)
2 tablespoons vegetable oil
*Medium-size brine-cured green olives; available at some supermarkets and at specialty foods stores.

Instructions:
Finely grind first 5 ingredients in spice grinder. Transfer to small bowl. Add butter and tomato paste; stir to blend. Season with salt and pepper. Do ahead Can be made 2 days ahead. Cover and chill.
Preheat oven to 350°F. Place garlic in small ovenproof dish. Drizzle with 1 teaspoon oil, cover tightly with foil, and roast until tender, about 30 minutes. Cool; peel.
Place roasted garlic, remaining 2 tablespoons oil, olives, capers, raisins, anchovies, and crushed red pepper in mortar. Mash with pestle until coarse puree forms. (Alternatively, process in mini processor until coarse puree forms.) Do ahead Spiced puree can be made 1 day ahead. Transfer to small bowl and chill.
Cook broccoli rabe in large saucepan of boiling salted water until stems are crisp-tender, about 5 minutes. Drain, pressing on broccoli rabe to release excess water. Transfer to medium bowl. Add spiced puree and toss to coat. Do ahead Can be made 2 hours ahead. Let stand at room temperature.
Bring broth to boil in heavy large saucepan. Add cauliflower, squash, and radishes. Sprinkle with salt and pepper. Cover and simmer 3 minutes. Uncover, add 6 tablespoons saffron butter, and simmer until vegetables are tender and broth thickens slightly, stirring frequently, about 4 minutes.
Meanwhile, sprinkle fish with salt and pepper, then dredge in flour. Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Place 3 fillets, skin side down, in each skillet and cook until brown, about 3 minutes per side.
Divide vegetables and broth among 6 shallow soup bowls. Top each with fish fillet, skin side up. Top with spiced broccoli rabe and serve.
Marinated Sturgeon with Moroccan Chickpea Salad

Ingredients:
1 tablespoon fennel seeds
2 teaspoons coarsely chopped fresh rosemary
1 teaspoon cumin seeds
1 teaspoon dried crushed red pepper
1 teaspoon whole white peppercorns
1 cup coarsely chopped fresh parsley leaves
1 cup coarsely chopped fresh cilantro leaves
1/3 cup chopped fresh mint
1/4 cup fresh lemon juice
3 garlic cloves, chopped
1 cup olive oil
6 (6- to 7-ounce) sturgeon fillets or steaks
2 large red bell peppers
2 flatbreads (such as pita bread)
1 15 1/2-ounce can chickpeas, drained
1 cup diced seeded peeled cucumber
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup raisins
2 tablespoons drained capers
2 tablespoons olive oil

Instructions:
Combine first 5 ingredients in spice grinder and process until finely ground. Transfer to blender. Add parsley and next 4 ingredients to blender. With blender running, gradually add oil and blend until coarse puree forms. Season to taste with salt. Do ahead Charmoula can be made 1 day ahead. Transfer to bowl and refrigerate. Let stand at room temperature 1 hour before using.
Place fish on large plate. Pour 3/4 cup charmoula over fish, turning to coat. Cover and refrigerate fish at least 1 hour and up to 1 day. Cover and refrigerate remaining charmoula to use as dressing for salad.
Char bell peppers directly over gas flame or in broiler until blackened on all sides.
Transfer to paper bag and seal tightly; let stand 15 minutes. Peel, seed, and chop peppers. Toast flatbreads directly over gas flame or in broiler until crisp and charred in spots on both sides. When cool enough to handle, tear into bite-size pieces.
Preheat oven to 400°F. Place peppers, torn bread pieces, chickpeas, and next 4 ingredients in large bowl. Add 3/4 cup reserved charmoula; toss to coat. Season with salt and pepper.
Heat olive oil in large ovenproof nonstick skillet over medium-high heat. Add fish with marinade still clinging to surface and cook until brown, about 3 minutes per side. Transfer skillet to oven and roast fish until cooked through, about 8 minutes.
Divide Moroccan salad among 6 plates. Top each portion with sturgeon fillet and serve.
Mahi-Mahi with Lemongrass Slaw and Rice Fritters

Ingredients:
1/4 cup fresh lime juice
2 tablespoons Asian fish sauce
4 teaspoons sugar
1 tablespoon minced red onion
2 teaspoons minced lemongrass
1 small garlic clove, minced
3/4 teaspoon hot pepper sauce
1 cup unseasoned rice vinegar
6 tablespoons sugar
1/4 cup Asian fish sauce
2 tablespoons soy sauce
1 teaspoon minced seeded Thai chile or serrano chile
1 1/2 teaspoons water
1 1/2 teaspoons cornstarch
1/2 cup vegetable oil
2 tablespoons chili powder
2 tablespoons fresh lemon juice
2 tablespoons minced lemongrass
1 tablespoon chopped fresh oregano
1 teaspoon sweet Spanish smoked paprika or sweet Hungarian paprika
1/4 head of Napa cabbage (5 ounces)
1 cup cooked medium-grain rice (such as sushi rice), cooled
3/4 cup chopped green onions (about 6)
2 cups panko (Japanese breadcrumbs), divided
1 large egg, beaten to blend
6 (6- to 7-ounce) mahi-mahi fillets
Vegetable oil (for frying)
4 cups peeled jicama, cut into matchstick-size pieces
3 cups pea sprouts (4 ounces)

Instructions:
Whisk all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover; chill.
Mix first 5 ingredients in small saucepan. Bring sauce to boil over medium heat. Whisk 1 1/2 teaspoons water and cornstarch in small bowl. Add to sauce and boil until mixture thickens, about 1 minute. Do ahead Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving. Divide sauce among 6 small bowls; cool to room temperature.
Whisk all ingredients in small bowl to blend. Do ahead Marinade can be made 1 day ahead. Cover and refrigerate.
Separate leaves from cabbage. Cook in large pot of boiling salted water until wilted, about 30 seconds. Drain; pat dry. Finely chop.
Mix cabbage, rice, green onions, and 3/4 cup panko; season to taste with salt and pepper. Stir in egg. Place remaining 1 1/4 cups panko on plate. Measure heaping tablespoonful of rice mixture; press together firmly to form ball, then flatten slightly into disk. Press disk into panko to coat. Repeat with remaining rice mixture. Cover and chill 30 minutes. Do ahead Can be made 1 day ahead. Keep refrigerated.
Place fish in 13x9x2-inch glass baking dish. Pour marinade over fish and chill at least 1 hour and up to 3 hours.
Preheat oven to 400°F. Add enough vegetable oil to heavy medium skillet to reach depth of 2 inches. Heat oil to 375°F. Working in batches, fry rice fritters until golden brown, about 1 minute per side. Transfer fritters to paper towels to drain. Heat large ovenproof nonstick skillet over medium-high heat. Add fish with marinade still clinging to surface and cook fish until brown, about 3 minutes per side. Transfer skillet to oven and roast fish until just opaque in center, about 5 minutes longer.
Place jicama matchsticks and pea sprouts in large bowl. Pour enough lemongrass dressing over to coat. Season to taste with salt and pepper. Divide slaw among 6 plates, mounding slaw in center. Arrange fish atop slaw on each plate. Divide rice fritters among plates and serve with Vietnamese sauce alongside.
Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes, and Sugar Snap Peas

Ingredients:
3 pounds russet or Yukon Gold potatoes, peeled, quartered
4 1/2 tablespoons butter, room temperature
6 tablespoons (or more) warm whipping cream
1 1/2 tablespoons minced fresh thyme
1/4 cup balsamic vinegar
1 garlic clove, minced
2 cups sugar snap peas, strings removed
2 tablespoons olive oil
6 4- to 5-ounce tilapia fillets
1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter
cut into 1/2-inch cubes

Instructions:
Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonfuls if dry.
Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.
Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.
Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.
Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.
Divide potatoes, tilapia, and peas among plates; drizzle with sauce.
Red and Napa Cabbage Salad with Braeburn Apples and Spiced Pecans

Ingredients:
2 teaspoons butter
1 cup pecan halves
2 tablespoons golden brown sugar
1 tablespoon Worcestershire sauce
1/8 teaspoon (scant) cayenne pepper
2 tablespoons seasoned rice vinegar*
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
2 medium unpeeled Braeburn or Fuji apples, quartered, cored, thinly sliced crosswise
2 tablespoons fresh lemon juice
3 cups thinly sliced red cabbage
2 cups thinly sliced Napa cabbage
3/4 cup dried tart cherries (about 5 ounces)
*Also known as sushi vinegar; available in the Asian foods section of supermarkets and at Asian markets.

Instructions:
Melt butter in nonstick medium skillet over medium-high heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool.
Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Do ahead Spiced pecans and dressing can be made 1 day ahead. Store pecans airtight at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using.
Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.