|
A
to Z
Recipes
May 11,
2011
Always
something to make you think,
laugh and cook.
|
If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. In my neck of the woods, we're under a burn ban
because of the lack of rain. In many parts of Texas we've had horrific
grass and forest fires. In contrast, so many folks to the east and
north are under flood watch, the banks of the great Mississippi (and
its minor off-shoot rivers) are overflowing. Not meaning to be
indelicate but, wouldn't it be great if we could somehow get the two
disasters together? Or swap places until its back to normal? That would certainly kill two birds with one stone!
I guess you can call me an arm-chair meteorologist. Or not.
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We have rented a lovely beach house on Isle of Palms.
Space at the house is about all booked. Use the link on the web page to
confirm your interest in sharing expenses of the luxury rental beach
house (save at least one half over a hotel). Of course, there are many
great places in the area in case you miss out on staying in the house.
We will make a day-trip to Savannah, GA
to shop and then lunch at The Lady &
Sons Restaurant
(owned by Hey,
y'all! Paula Deen).
The current Monthly Theme
topic is "Cheesy
Recipes". Please visit the
Monthly Theme -
Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes
Newsletter.
We'll see you here again on Sunday, God willing. Now for our First Wednesday Publisher
(albeit a week
late due to my being away with my mom), Patricia in
Charlevoix, MI...
"Every
spring and summer Cherry festivals abound. From coast to coast
festival goers are treated to cherry burgers, cherry coffee, cherry
butter, cherry ketchup, and many other delights. As a Michigander, I
have to brag a little about the festival in Traverse City. For an
entire week in July, International tourists and those from all over the
U.S., visit this resort community, taking in the highlights of the
festival. There are daily parades, entertainment, of course a carnival
and even a Cherry Pit Spit contest. Sad to say, I've never attended,
but some day I will. Finally, I would be remiss if I forget to mention
the various Cherry blossom festivals. Is there anything as pretty as an
area of cherry trees in full bloom?" ~ Patricia
|
|
|
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
|
|
|
Cherries
are ripening on the tree, and regardless of a preference for
sweet or sour fret, these small round, red balls can bolster your
pantry with several tasty treats for months to come.
There are all kinds of ways to remove the cherry pits, or stones,
including commercial pitters . There are also YouTube videos that give
instructions on doing so with everything from bobby pins to paper clips!
Skipping the traditional jellies and jams, cherries can also be dried.
This is done with either a food dehydrator - 12 or so hours - or in the
oven by pitting, cutting in half and placing on a wax paper lined
cooked sheet. Bake at 150 degs for 6-10 hours taking care not to over
dry.
And then there are salads. Sweet and/or sour cherries are perfect for a
fresh green salad, or a fruity extra for chicken salads.
Cherries can be turned into cherry liqueur, cherry juice and cherry
vinegar. Best of all, get rid of the every day berries and move up to
cherries for breads, muffins, pancakes and waffles.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
The
native range of the wild cherry extends through most of Europe, and
the fruit has been consumed through its range since prehistoric times.
A cultivated cherry is recorded as having been brought to Rome in 72 BC.
Cherries contain anthocyanins, the red pigment in berries. Cherry
anthocyanins have been shown to reduce pain and inflammation in rats.
The pigment also appears to have potent antioxidants and are under
active research for a variety of potential health benefits.
In the United States, most sweet cherries are grown in Washington,
California, Oregon, and Northern Michigan. Both Oregon and Michigan
provide light-colored "Royal Ann" ('Napoleon'; alternately "Queen
Anne") cherries for the maraschino cherry process. Most sour (also
called tart) cherries are grown in Michigan, followed by Utah, New
York, and Washington. Additionally, native and non-native cherries grow
well in Canada (Ontario and British Columbia). Traverse City, Michigan
claims to be the "Cherry Capital of the World", hosting a National
Cherry Festival and making the world's largest cherry pie. This largest
pie claim is disputed by my home town of Charlevoix. That battle was
over before the feuding began and Charlevoix's pie still stands.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
|
|
|
Cherries
come in two categories: sweet and tart. Sweet cherries are the
most popular.
* Bing - is king when it comes to the demand for sweet cherries. It is
a large, plump variety with dark, purple-red flesh and dark ruby skin
that turns nearly black when fully ripe.
* Lambert – the second most popular variety. It’s a red, heart-shaped
fruit, similar in taste to the Bing.
* Rainier – the third most popular, developed at Washington State
University Research Station by Dr. Harold Fogle. It is sweeter and
milder than the Bing, and has creamy yellow and pink flesh and skin.
* Royal Ann – this variety is most often made into maraschino cherries.
It was in 1896 that cherry processors in the United States began
experimenting with making Royal Ann cherries into maraschinos,
following the lead of the original maraschino cherries – a variety
called Marasca that Italian merchants soaked in liqueur. The processors
substituted almond oil for some of the liqueur in the cherries,
eventually omitted the liqueur altogether, and by 1920 the Royal Ann
version of the maraschino had replaced the Italian delicacy in the
United States.
* Sour cherries – the tart varieties, Montmorency and Morello being the
most common types, are a very bright red in color and much smaller than
the sweets. They’re most often canned or frozen and used for pie
fillings and sauces. Michigan grows over 75% of the tart cherry crop in
a five-county area around Lake Traverse.
Source: http://googobits.com
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
Monthly
Theme, Recipe Submissions |
|
Our
Monthly
Theme topic is: "Cheesy
Recipes"
This month we're looking for
recipes that feature cheese. We're big on cheese at my house and I have
oodles to share with you. Whether it's a cheesecake or a souffle, if it
contains cheese, bring it on for our June theme topic of Cheesy Recipes.
Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Cheesy Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday of June. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Cheesy
Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Cheesy Recipes" has a deadline of May 31, 2011,
and will be posted on June 5, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Cheesy
Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
|
|
|
Placing a vote takes
only a moment and helps
promote A to Z Recipes.
Having
trouble using the
method above for placing your vote?
Vote
for
this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
To
make donations using other methods, go here.
|
|
|
When George Washington was about six years old, he was made the wealthy
master of a hatchet with which he went about chopping everything that
came his way.
One day, as he wandered about the garden amusing himself by hacking his
mother's pea sticks, he found a beautiful, young English cherry tree,
of which his father was most proud. He tried the edge of his hatchet on
the trunk of the tree and barked it so that it died.
Some time after this, his father discovered what had happened to his
favorite tree. He came into the house in great anger, and demanded to
know who the mischievous person was who had cut away the bark. Nobody
could tell him anything about it.
Just then George, with his little hatchet, came into the room.
"George,'' said his father, "do you know who has killed my beautiful
little cherry tree yonder in the garden? I would not have taken five
guineas for it!''
This was a hard question to answer, and for a moment George was
staggered by it, but quickly recovering himself he cried:
"I cannot tell a lie, father, you know I cannot tell a lie! I did cut
it with my little hatchet.''
The anger died out of his father's face, and taking the boy tenderly in
his arms, he said:
"My son, that you should not be afraid to tell the truth is more to me
than a thousand trees!"
No matter if Truth
or Fiction, still
a good moral lesson.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
Recipe
Reviews, Reader Comments |
|
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
|
|
|
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CARAMELIZED SALMON
WITH CHERRY SALSA
Thank you, Mary
3 tablespoons brown sugar
1 tablespoon grated orange peel
1/2 teaspoon pepper
1 1/2 pounds salmon
1 ripe mango or papaya
1 cup halved tart cherries
2 tablespoons chopped mint, basil or cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper
Stir together brown sugar, grated orange peel and pepper. Rub over
1-1/2 pounds fresh or thawed salmon that you've placed skin side down
in a shallow pan. Cover and refrigerate 2 to 8 hours. Place salmon,
skin-side down, on a gas grill over medium heat or on a charcoal grill
four to six inches from medium-hot coals. Grill for 20 to 25 minutes or
until the fish flakes easily. Do not turn the fish.
Meanwhile, toss together mango or papaya, seeded, peeled, and chopped,
with tart cherries (thawed and drained if frozen) and fresh mint, basil
or cilantro, balsamic vinegar, and crushed red pepper. Spoon salsa over
the warm fish and serve immediately. Serves four.
Special thanks to
King Orchards,
Traverse City, MI for the following recipes:
CHERRY BANANA BREAD
3/4 cup sugar
1/2 stick margarine
2 eggs
2 cups flour
1 1/2 cup mashed bananas
1 cup drained, pitted & cut up sour cherries
1/2 teaspoon salt
2 teaspoons baking soda
Cream sugar & margarine. Add eggs, cherries & bananas. Mix dry
ingredients together and add to first mixture. Bake in two 9 x 4"
greased bread pans at 350° for 45 minutes or until toothpick comes out
clean.
CHERRY-GLAZED BAKED
CHICKEN
1 can (16-ounce) pitted dark sweet cherries
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1/4 cup honey
2 tablespoons rice vinegar
2 teaspoons hot mustard
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dried tart cherries
6 (6 1/2 ounces each) skinless, boneless chicken breast halves
Salt and pepper to taste
6 rosemary sprigs for garnish
Heat oven to 350F. Line a 9? x 13? baking pan with foil and spray foil
with non-stick spray; set aside.
To make the glaze: Drain the pitted dark sweet cherries; reserve 1/4
cup of cherry juice. In a blender, puree the drained cherries until
smooth. In a skillet, heat the olive oil and saute the onion and garlic
until soft; add the cherry puree, reserved 1/4 cup cherry juice, honey,
vinegar, mustard, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper;
stir until smooth. Add dried cherries; simmer 5 minutes.
Arrange chicken breasts in foil-lined baking pan; season with salt and
pepper to taste. Brush chicken lightly with cherry glaze; reserve
remaining glaze. Cover the pan with foil and bake chicken 20 minutes;
brush with additional glaze and bake uncovered 10 to 15 minutes longer
or until chicken is done
CHOCOLATE CHERRY
MERINGUES
2 egg whites, at room temperature
1/8 teaspoon sea salt
2/3 cup sugar, sifted
1/2 teaspoon vanilla extract
2 tablespoons tart dried cherries, finely chopped
2 tablespoons bittersweet dark chocolate, chopped
Preheat oven to 250 degrees. Cover two baking sheets with foil or
baking parchment.
In a deep bowl, combine egg whites and salt and beat with an electric
mixer until soft peaks form. Add sugar by the tablespoon, beating
constantly between each addition. When egg whites are stiff but not
dry, gently fold in vanilla, cherries, and chocolate.
Drop by teaspoonfuls on the cookie sheets or pipe into rosettes (use a
1/2-inch star tip). Bake until dry but not browned (45-50 minutes).
Turn off oven and leave meringues to cool completely before removing
from pan. Store in a tightly sealed tin. About 50.
RED ALERT ICED TEA
4 cups boiling water
4 orange pekoe or English breakfast tea bags
1/4 cup sugar or sugar substitute*
1 cup tart cherry juice (2 tablespoons cherry juice concentrate plus 7
ounces water)
Add tea bags to boiling water. Let stand 10 minutes. Discard tea bags;
stir in sugar until dissolved. Stir in cherry juice. Chill at least 1
hour or up to 2 days. Pour over ice in tall glasses. Makes 4 servings.
*Note: Follow package directions on sugar substitute, using suggested
amounts to replace ¼ cup sugar. For a subtle spice flavor add 1
cinnamon stick to the boiling water along with the tea bags. Discard
the cinnamon stick along with the tea bags.
SPICY THAI NOODLES
Thank you, Irene
7 ounces rice noodles
2 green onions, sliced
1/4 cup dried cherries chopped roughly
1/4 cup peanuts, crushed
4 tablespoons reduced sodium soy sauce
Juice of 1/2 a lime
1-2 red Thai Chilies
7 large basil leaves, sliced
1/3 cup cilantro, chopped
Cook noodles as per box instructions. Rinse in cold water, then drain.
Mix the noodles with the green onions, dried cherries, soy sauce, lime
juice, chilies, basil leaves and cilantro. Chill and serve with crushed
peanuts.
Special Thanks to
the Traverse City
Record Eagle for the following recipes:
TURKEY AND CHERRY
MEATLOAF
Olive oil
20 ounces lean ground turkey
3 ounces minced onion
2 ounces minced carrot
2 ounces minced celery
1 tablespoon minced garlic
4 ounces pitted Montmorency cherries
1 ounce brown sugar
1/2 teaspoon English dry mustard
1/2 teaspoon dry thyme
2 egg yolks
1 cup Quaker oats
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
In saute pan, add a little olive oil. Saute carrot, celery and onion
for 30 seconds. Add garlic and cherries. Saute a few minutes to
evaporate cherry juice. Add brown sugar. Mix into ground turkey and add
seasonings and egg yolks. Add oats. Mix well and place equal parts of
mix on a greased baking sheet, forming into two loaves. Bake at 375°
for 35 to 40 minutes, or when internal temperature is 160°. Yields two
10-oz. loaves; feeds four to six.
CHERRY MANDARIN SALAD
Dressing:
1/4 cup oil
2 tablespoons cider vinegar
1/2 teaspoon salt
Dash of pepper sauce
Salad:
1/4 cup sliced almonds
4 teaspoons sugar
1/2-1 bunch romaine, torn into pieces
2 stalks celery chopped
2 green onions with tops, thinly sliced
1 (11 ounce) can mandarin oranges, drained
1/2 cup dried cherries
Dressing should be made ahead of time and chilled. To make it, combine
all ingredients, shake and refrigerate.
To make salad: Cook almonds and sugar over low heat, stirring
constantly until sugar is melted and almond coated. Cool and break
apart. Store at room temperature. Toss vegetables in bowl with oranges
and sprinkle on cherries and almonds. Just before serving, add dressing
to salad mixture and fold gently. Serves 4-6.
MEATBALL CHERRY SAUCE
2 cups frozen tart cherries, thawed
1 cup frozen sweet cherries, thawed
2 tablespoons red wine vinegar
2 tablespoons lemon juice
½ cup brown sugar
¼ cup orange juice concentrate
2 tablespoons cornstarch
Drain cherries and add to large saucepan. Add enough water to drained
juice to make 1 c. and add to cherries. Add rest of ingredients. Stir
until thickened and clear. Pour over cooked meatballs or simmer cooked
meatballs in the sauce.
FRENCH TOAST WITH
CHALLAH BREAD
Thank you, Mary
6 eggs
½ teaspoon of cinnamon
½ teaspoon of vanilla
Eight slices of Challah Bread, sliced thickly
Butter, as needed for griddle
Fresh red cherries; pitted and sliced. (one half pound of cherries,
about five per serving)
Whipped cream
In a flat bowl or dish (such as a pie dish or baking dish), stir eggs
until fluffy, add milk and continue to whip for about one minute. Add
the cinnamon and vanilla and stir until mixed in. In the meantime, heat
a griddle to medium high heat, and add the butter when hot and allow to
melt. Dip each slice of Challah bread into the eggs and place saturated
bread onto the heat griddle. Cook until each side is brown, flipping to
turn. Serve warm with sliced fresh cherries and whipped cream.
Special Thanks to
the Traverse City
Cherry festival for the following recipes:
CHERRY CHILI
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 lean ground turkey
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 fire-roasted* tomatoes
1 1/2 cups cooked black beans (or 1 16-ounce can, rinsed and drained)
1/4 cup cilantro, chopped
Heat one cup of the broth. Place cherries in small mixing bowl. Add hot
broth and set aside. 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 turkey and cook until it is no longer pink.
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. Stir in
beans, cherries and cilantro. Continue cooking for an additional 2
minutes or until mixture is just heated through. Season with additional
salt if desired. Makes 2 quarts or 8 servings.
CHERRY DUMPLINGS
1/2 can water
1 can sour pie cherries
1/2 to 3/4 cup sugar (depends on your taste)
1/4 teaspoon almond extract
Dumplings:
2 tablespoons butter
1/2 cup sugar
1 1/2 cups flour
2 tsp baking powder
1/2 cup milk
1/2 tsp vanilla
1/4 tsp fresh grated nutmeg
Make dumplings. Cream together butter and sugar. Sift flour and baking
powder. Add to creamed mixture, alternately with milk and vanilla.
Grate in nutmeg. Place first four ingredients into 3 quart pan, bring
to a boil. Drop dumplings, by spoonfuls, into hot cherry sauce. Cover
pan and cook on med low (keeping small bubbles bubbling), without
looking for 15-20 minutes. Serve with whipped cream and slivered
almonds Serves 6-8
BLUE CHEESE AND
CHERRY SPREAD
Thank you, Ruth
1 8-ounce package cream cheese, softened
1 stick butter, softened
1 bunch green onions, finely chopped
¼ cup fresh cherries, pitted and chopped into small pieces
4 ounces of blue cheese, crumbled
Chopped pecans
Mix cream cheese and butter. When combined, add other ingredients and
stir until just mixed. Form into ball or log shape, and roll in pecans.
Chill until firm. Serve on platter with crackers.
BING CHERRY LEMONADE
1 cup sugar
1 cup water
1 pound fresh Bing cherries, washed and pitted (about 2 cups)
1 cup fresh lemon juice
6 cups cold water
Mint sprigs for garnish
Heat sugar and 1 cup water in a small pot until sugar dissolves. Add 1
cup Bing cherries, bring to a boil and boil until the cherries begin to
soften, about 2-3 minutes. Set aside to cool. Strain cooled bing cherry
syrup into a large pitcher, pressing on the cherries to release their
juice. Add lemon juice and cold water. Stir in remaining cherries. Pour
over ice and garnish with fresh mint. Makes 2 quarts
CRISPY ROMAINE SALAD
WITH SMOKED TURKEY
1 head Romaine lettuce, medium-chopped
1/2 cup crumbled feta cheese
1/4 cup diced green onion, some green included
1 can (11 ounce) mandarin oranges
1 cup smoked turkey, cut into 1/2-inch cubes
2/3 cup Bing cherries, washed, halved and pitted
Balsamic vinaigrette (recipe below)
Balsamic Vinaigrette:
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon stone-ground mustard
1 teaspoon honey
1/4 teaspoon salt
Freshly ground pepper to taste
Toss all salad ingredients together except cherries in a large bowl.
Whisk all Balsamic Vinaigrette ingredients together in a bowl. Drizzle
balsamic vinaigrette over salad, reserving 1 tablespoon of vinaigrette,
and toss salad. Drizzle remaining vinaigrette over cherries and toss to
coat. Arrange salad on individual plates and sprinkle with cherries.
Serves 4
FRESH CHERRY UPSIDE
DOWN CAKE
Fruit Layer:
4 tablespoons unsalted butter
¾ cup firmly packed light brown sugar
2 tablespoons pineapple juice
½ pound (about 2 cups) Bing cherries, rinsed, pitted and halved
¼ fresh pineapple, peeled, cored and cut into ½-inch chunks (you will
need 8-10)
Cake:
½ cup (1 cube) unsalted butter, softened
¾ cup sugar
2 eggs
2 teaspoons vanilla
1-½ cups flour
2 teaspoons baking powder
¼ teaspoon salt
2/3 cup whole milk
Whipped cream topping (optional)
Preheat oven to 350 degs. Lightly butter or spray with non-stick spray,
a 9-inch standard round cake pan.
For the fruit layer, melt the butter in a wide skillet, add the sugar,
and stir until it is melted and begins to bubble. Whisk in the
pineapple juice, stirring until smooth. Pour this mixture into the
bottom of the prepared pan.
In the bottom of the prepared cake pan, arrange the cherries cut side
down in a circle, pressing down lightly to adhere. Add a second circle
of cherries inside of the first ring. Place pineapple chunks in a
circle inside of the cherry rings and another circle of pineapple
chunks, if there is room. Place a cherry half (or halves) to fill in
the center of the cake.
For the cake, beat the butter with the sugar until fluffy. Beat in the
eggs, one at a time, and the vanilla until smooth. Mix the flour with
the baking powder and salt. Add the flour alternately with the milk,
mixing until just combined. Pour batter over fruit and spread evenly.
Bake for 40 to 45 minutes until golden brown, and a toothpick inserted
in the center comes out clean. Let stand 5 minutes and invert onto a
sheet pan. Drizzle any lingering caramel over top. Cut into slices and
serve topped with whipped cream, if desired. Serves 8.
CHERRY FRITTERS
Thank you, Irene
These fritters are more similar to pancakes than donuts – just make
sure the oil is hot before putting the batter in the pan, otherwise the
dough will be soggy.
½ cup rolled oats (not instant)
½ cup shelled walnuts, chopped fine
½ cup flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
3 large eggs
1/3 cup sugar
2/3 cup milk
2 tablespoons butter, melted
1 cup fresh cherries, pitted and chopped
Vegetable oil, as needed
Mix oats and nuts together until blended then add dry ingredients and
set aside. Using an electric mixer, beat the eggs and sugar on high
speed for about 3 minutes, until fluffy. Stir the milk into the dry
mixture, then fold in the eggs and sugar, followed by the melted
butter, and then the sliced cherries.
Heat about one tablespoon of oil in a skillet over medium heat. When
the oil is hot, drop a heaping tablespoon of batter into the pan. Cook
until golden crusty on one side, then flip to cook the other side.
Three or four fritters should fit in the skillet at once. Add oil for
additional fritters as needed. Serve the fritters warm with a dollop of
sour cream, or with maple syrup.
Special thanks to
Idaho Cherry Growers
for the following recipes:
CHERRY MARGARITA
1 cup pitted and halved Northwest fresh sweet cherries
1/4 cup tequila
2 tablespoons fresh lime juice
2 tablespoons sugar
2 tablespoons orange liqueur
2 cups crushed ice, divided
Lime juice
Kosher salt
2 Northwest sweet cherries with stems
Yield: 2 Servings
Combine cherries, tequila, lime juice, sugar, orange liqueur and 1 cup
crushed ice in blender container. Blend until smooth. Add remaining ice
and blend until mixture becomes slushy. Dip the rims of 12-ounce
cocktail glasses in lime juice then dip in salt. Pour cherry mixture
into glass. Garnish each with a cherry with stem
CAESAR STYLE CHERRY
CHICKEN SALAD
2 quarts cut romaine lettuce
2 cups pitted Northwest fresh sweet cherries
2 cups sliced (2-1/2 x 1/2 x 1/2-inch) cooked chicken breast
Easy Parmesan Croutons (recipe follows)
Lime Dressing (recipe follows)
2 tablespoons shredded Parmesan cheese
Toss lettuce, cherries, chicken and croutons in a large salad bowl.
Just before serving, pour Lime Dressing over salad, sprinkle with
Parmesan cheese and toss lightly.Yield: 6 servings
Easy Parmesan Croutons: Cut 3 slices day-old bread into 1/2-inch cubes.
Toss with 1 tablespoon olive oil and 1 tablespoon grated Parmesan
cheese. Heat in a nonstick skillet over medium heat 3 to 4 or until
golden brown; stir frequently. Makes 1-1/2 cups.
Lime Dressing: Combine 3 tablespoons fresh lime juice, 1 small clove
crushed garlic, 3/4 teaspoon salt, 1/2 teaspoon grated lime peel and
1/4 teaspoon freshly ground coarse black pepper. Beat in 1/3 cup olive
oil until blended. Remove garlic clove before pouring over salad. Makes
about 1/2 cup.
SOUTHWESTERN STYLE
CHERRY SLAW
4 cups shredded green cabbage
3 cups sweet cherries, pitted and halved
2 cups torn fresh spinach leaves
1 cup shredded jicama (optional)
1 cup shredded carrot
1/2 cup snipped fresh cilantro
1/2 cup diced red onion
1 avocado, peeled and diced
Toasted pine nuts for garnish
Dressing:
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons frozen lime juice concentrate, thawed
1 jalapeno pepper, seeded and minced
1/2 teaspoon lime zest
1/4 teaspoon each chili powder, ground cumin and salt
In large serving bowl, combine ingredients for Slaw. In small saucepan,
combine Dressing ingredients; heat to boil. Pour over salad and toss
gently to coat. Garnish with pine nuts and serve.Y yield: 6-8 servings
CHERRY AND SMOKED
TURKEY SALAD
12 ounces smoked turkey, sliced
2 cups Northwest fresh sweet cherries, pitted
1 mango*, pared and sliced
1 kiwi fruit, sliced
Napa cabbage, shredded
Spicy Dressing
Arrange turkey, cherries, mango, and kiwi fruit on shredded Napa
cabbage. Drizzle Spicy Dressing over salad. Makes 4 servings.
Spicy Dressing: Heat 2 tablespoons vegetable oil and 1 clove crushed
garlic until hot but not smoking; cool and remove garlic. Add 2
tablespoons balsamic or red wine vinegar and 1 tablespoon each honey
and hot dry mustard** and 1/2 teaspoon each ground ginger and salt; mix
well. Makes about 1/3 cup.
*One large nectarine may be substituted for mango.
**One tablespoon of your favorite mustard may be substituted.
GRAB AND GO ASIAN
STYLE CHERRY BUNS
1 (16 ounce) package hot roll mix
1/2 pound ground turkey
1/2 cup chopped onion
1 tablespoon vegetable oil
1 cup chopped Northwest fresh sweet cherries
1/2 cup chopped water chestnuts
2 tablespoons each soy sauce and packed brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon each garlic salt, ground ginger, and cornstarch
2 tablespoons honey
1 tablespoon lemon juice
Prepare hot roll dough according to package directions. Stir-fry turkey
and onion in oil until turkey is browned and onion softened; stir in
cherries, water chestnuts, soy sauce, brown sugar, Worcestershire
sauce, garlic salt, ginger, and cornstarch. Remove from heat and cool
to room temperature. Cut dough into 20 pieces. Flatten into 4-inch
rounds. Place 1 tablespoon filling in center of each; gather edges and
seal. Place sealed-side down on greased baking sheet. Bake at 350ºF 12
CHERRY BUTTERNUT
SQUASH
Thank you, Ruth
Ingredients:
4 cups cubed (1 inch chunks) peeled butternut squash (1 small squash
about 1-1/4 lb.)
3/4 cup dried cherries
1/2 cup boiling water
1 small onion, cut into thin wedges
2 tablespoons unsalted butter
2 tablespoons maple syrup
1/4 teaspoon salt
Heat oven to 375F. Spread squash in a single layer on a greased or
sprayed 15x10-inch jelly roll pan or shallow roasting pan. Bake 15
minutes. Meanwhile, combine cherries and boiling water; set aside to
plump. Add onion wedges to pan with squash. Drizzle butter over
vegetables; toss well. Bake 10 minutes. Drain cherries; add to pan.
Drizzle syrup over vegetables; toss well. Continue baking 5 to 10
minutes or until vegetables are tender and glazed. Sprinkle with salt.
Makes 8 (1/2 cup) servings.
CHERRY COBBLER
FILLING:
1 cup sugar*
1/4 teaspoon salt
3 tablespoons cornstarch
1/2 cup water
1 cup cherry juice
2 tablespoons lemon juice
1/2 teaspoon grated lemon rind
1/4 teaspoon liquid red food color
1/4 teaspoon almond extract
2 cups drained canned red sour pitted cherries*
CRUST:
1 cup prepared biscuit mix
2 tablespoons sugar
2 tablespoons melted butter or margarine
1/3 cup milk
Mix sugar, salt and cornstarch. Add remaining ingredients. Blend. Cook,
stirring constantly, until thick. Pour into oblong baking dish, 9 1/2 x
5 1/4 x 2 3/4 inches. Combine biscuit mix, sugar, butter or margarine
and milk. Mix well with fork. Knead lightly (about 10 strokes) on
lightly floured surface. Roll into rectangle 7 x 5 inches. Cut into
squares or triangles. Arrange crusts on cherries. Bake in hot oven
(400°F.) until crust is browned and done, about 30 min. Serve hot or
cold, plain or with whipped cream. Serves 6.
*If 2 cups of frozen cherries are substituted for drained canned red
sour pitted cherries, reduce sugar to 2/3 cup and add extra water to
cherry juice, as needed, to fill cup.
CHERRY RING SALAD
1 envelope plain gelatin
1/4 cup cold water
1 cup cherry juice
1/2 cup orange juice
3/4 cup sugar*
1/4 teaspoon salt
1/4 teaspoon liquid red food color
2 cups drained canned red sour pitted cherries*
Soften gelatin in cold water. Combine remaining ingredients, except
cherries; heat to boiling. Add gelatin; stir until dissolved. Cool
until mixture starts to “set”. Fold in cherries. Pour into 1-quart
mold. Chill until firm. Unmold; serve with Cream Cheese Dressing.
Serves 6.
*If 2 cups of frozen cherries are substituted for drained canned red
sour pitted cherries, reduce sugar to 1/2 cup and add water to cherry
juice, as needed, to fill cup
CHERRY CREAM DESSERT
1 cup sugar*
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup water
3/4 cup cherry juice
2 tablespoons lemon juice
1/2 teaspoon lemon rind
1/4 teaspoon liquid red food color
1/4 teaspoon almond extract
2 cups drained canned red sour pitted cherries*
1 package instant vanilla pudding mix
Mix sugar, cornstarch and salt. Add remaining ingredients. Blend. Cook,
stirring constantly, until thick. Pour into shallow 10 inch bowl or
Pyrex pie plate. Chill well. Prepare 1 package of instant vanilla
pudding mix as directed on package. Chill until pudding starts to
thicken. Spoon onto cherry filling. Serve plain or garnish with whipped
cream and cherries. Serves 6 to 8.
*If frozen cherries are substituted for canned red sour pitted
cherries, reduce sugar to 2/3 cup. Add extra water to cherry juice as
needed to fill to 3/4 cup.
YEAR 'ROUND CHERRY
PRESERVES
1 cup cherry juice
1/2 cup lemon juice
1/2 teaspoon cloves
1/2 teaspoon cinnamon
6 cups sugar*
1/2 teaspoon liquid red food color
4 cups drained canned red sour pitted cherries*
1 bottle (8 oz.) liquid fruit pectin
1/4 teaspoon almond extract
Combine all ingredients, except fruit pectin and almond extract, in
very large saucepan. Mix well. Place over high heat. Bring to a full
rolling boil; boil hard 2 minutes, stirring constantly. Turn heat off
and add liquid fruit pectin at once. Stir well. Add almond extract and
mix thoroughly. Skim off foam. Stir every 5 minutes until slightly
cooled. Ladle into sterilized jars or glasses. Cover at once with hot
paraffin. Makes 8 8-oz. jars.
*If 4 cups of frozen cherries are substituted for the canned red sour
pitted cherries, reduce sugar to 5 1/3 cups.
CHERRIES JUBILEE
Drain one 16 oz. can pitted dark cherries (2 c.) reserving syrup. In
saucepan blend 1/4 c. sugar & 2 tbsp cornstarch. Gradually stir in
reserved cherry syrup, mixing well. Cook & stir over medium heat
till mixture thickens and bubbles. Remove from heat & stir in
cherries.
Turn cherry mixture into heat proof bowl or top pan (blazer) of chafing
dish (be sure bottom pan of chafing dish is filled with hot water; keep
hot over flame).
Heat 1/4 cup Brandy, Kirsch or Cherry Brandy in small metal pan with
long handle. If desired, heated brandy can be poured into a large
ladle. Carefully ignite heated brandy & pour over cherry mixture.
Stir to blend brandy into sauce. Serve immediately over scoops of
Vanilla Ice Cream.
POWER BERRY TRAIL
MIX COOKIE
Thank you, Sue
A super mix of nutrients, perfect for a simple grab-and-go snack,
lunch box treats or breakfast on the go.
1 1/2 cup dried tart cherries
3/4 cup toasted almonds
2 teaspoon vanilla extract
2 eggs, slightly beaten
1 cup brown sugar
1/3 cup honey
1/3 cup granulated sugar
1 1/2 cup oats
1 cup wheat flour
3/4 cup all purpose flour
1/4 cup flax seed
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup dark chocolate chips
1 cup yogurt butter
Cream butter and sugars in a small mixing bowl. Drizzle in honey and
vanilla, mix well, add eggs. Set aside. Sift flours, powder and soda in
another medium size bowl. Add egg mixture to flour mixture. Stir in
oats, flax seed, chocolate, almonds and cherries. Spray muffin pan
wells with non stick spray. Place one heaping tablespoon of batter into
each well. Bake at 350 for 10-12 minutes or until golden brown.
Yield 2 dz.
Special Thanks to
Oregon Fruit
Producers for the following recipes:
CHERRY CORNBREAD
STUFFING
2 cans Oregon pitted Dark Sweet Bing Cherries, drained, discard syrup
1 pound sweet or hot Italian sausage*
¼ cup butter
1 large onion, peeled and diced
4 stalks celery, diced
6 cups crumbled day-old cornbread
1 (14.5 ounce) can chicken broth
3 tablespoons chopped fresh rosemary
freshly ground pepper to taste
Drain cherries in a sieve and press between several layers of paper
towels to remove excess moisture and coarsely chop; set aside. Remove
the sausage from the casings and crumble into a medium skillet. Cook
for 10 minutes or until no longer pink; drain excess fat.
Melt the butter in a large skillet. Add the onion and celery; cook for
10 minutes or until vegetables are soft. Mix together the sausage,
vegetables and cornbread in a large bowl with the broth and rosemary.
Season to taste with pepper and fold in the cherries.
Makes enough to stuff a 16-lb. turkey or transfer to a buttered
13x9-inch baking dish and bake at 375 degrees for 45 to 60 minutes or
until heated through and lightly browned on top.
*may substitute turkey sausage
CHERRY SAUCED HAM
1 can Oregon Royal Anne Cherries
2 tablespoons wine vinegar
1 tablespoon sugar
1/4 teaspoon ginger
1 tablespoon cornstarch
1 boneless ham
Drain can of cherries, reserving syrup. Combine the syrup with wine
vinegar, sugar, ginger, and cornstarch. Cook and stir over medium heat
until mixture thickens and boils. Add cherries, heat through and spoon
over ham or chicken. Makes 2 cups sauce.
MEDALLIONS OF PORK
WITH TART CHERRY
SAUCE
1 can Oregon Fruit Red Tart pitted Cherries, well drained
1 large sliced red onion
1/4 cup sugar
1 tablespoon any dry red wine
1 tablespoon raspberry vinegar
4 teaspoons olive oil - divided use
1 pound pork tenderloin
Heat oven to 450 degrees. In a large nonstick skillet, heat 2 teaspoons
oil over medium-high heat. Add onion and cook 5 minutes. Stir
occasionally. Stir in sugar. Continue cooking, stirring frequently,
until onion is very tender and sauce is thickened about 5 minutes. Add
wine and vinegar. Continue cooking to reduce sauce by half, stirring
frequently, about 5 minutes. Add the cherries and heat to warm through.
Remove from heat.
In ovenproof skillet, heat remaining 2 teaspoons oil on medium-high
heat. Brown pork on all sides about 5 minutes total. Remove skillet
from heat and place in oven; roast 6 to 8 minutes or until browned and
registers approximately 160degrees on a meat thermometer.
To serve, remove the pork from the skillet and slice into 1/2 inch
thick medallions. Divide warm sauce and spoon onto 4 plates and arrange
the pork on top. Servings: 4
CHERRY HOME FRIES
5 medium waxy potatoes cut into 1-inch cubes
1 onion, sliced
1 cup dried tart cherries
3 tbsp olive oil (plus 1-2 extra if needed)
1-2 tsp crushed red chilies (optional)
Salt and pepper to taste
Sauté the onions and cherries over low-medium heat for 15 minutes or
until the onions become a deep brown (but not burnt).
At the same time as the onions are cooking, boil the potatoes in salted
water until fork tender.
Add the potatoes to the skillet with the onions (with the extra oil if
needed) and saute for 5 minutes on high to crisp up the potatoes.
Season with salt, pepper, and chilies, to taste.
Special Thanks to
Utah Fruit Growers,
Payson, UT for the following recipes:
CHERRY SALSA
1/2 cup cherry preserves
2 tablespoons red wine vinegar
1/2 cup chopped red onion
1/2 chopped yellow bell pepper
1/4 chopped jalapeno pepper, or to taste
1 to 2 tablespoons chopped fresh cilantro
1 teaspoon lime or lemon juice
1/2 cup dried tart cherries
Combine dried tart cherries, cherry preserves and vinegar in a small
microwavable bowl; mix well. Microwave on High 1 to 1 1/2 minutes, or
until hot. Let stand 5 minutes. Stir in red onion, bell pepper,
jalapeno peppers, cilantro and lime juice. Refrigerate, covered, 3-4
hours or overnight. Serve with grilled swordfish or tuna. It is also
excellent as a topping for hamburgers. Makes 1 cup
OATMEAL CHERRY
COOKIES
1 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups oats (uncooked)
1-1/2 cups dried tart cherries
1 cup vanilla or chocolate chips
Put margarine, brown sugar and granulated sugar in a large mixing bowl.
Beat with an electric mixer on medium speed 3 to 4 minutes, or until
creamy. Add eggs and vanilla; beat well. Combine flour, baking powder
and salt; add to egg mixture. Stir in oats cherries and chocolate
chips; mix well.
Drop by rounded tablespoons onto an ungreased cookie sheet. Bake in a
preheated 350-degree oven 10 to 12 minutes or until golden brown. Let
cool 1 minute on cookie sheet; remove to wire rack to cool completely.
Store in a tightly covered container. 4 dozen.
CHERRY ORANGE MUFFINS
2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon poppy seeds
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup butter or margarine, melted
1 egg slightly beaten
1/2 cups dried tart cherries
3 tablespoons grated orange peel
Combine flour, sugar, poppy seeds, baking powder and salt in a large
mixing bowel. Add milk, melter butter and egg, stirring just until dry
ingredients are moistened. Gently stir in cherries and orange peel.
Fill paper-lined muffin cups 3/4 full.
Bake in a preheated 400-degree oven 18-24 minutes or until wooden pick
inserted in center comes out clean. Let cool in pan 5 minutes. Remove
from pan and serve warm or let cool completely. 12 muffins
UTAH CHERRY PIE
3/4 -1 c. sugar
4 tablespoons flour
1/4 teaspoon cinnamon
2 1/2 cups canned or frozen (best) Nielson's sour cherries
Cornstarch
1/4 teaspoons almond flavoring
Red food coloring
Butter
Mix sugar, flour, cinnamon and cherries and cook on moderate heat until
mixture thickens. Stir in enough cornstarch to thicken according to
preference. Remove from heat, add almond flavoring and a few drops of
red food coloring according to preference. Pour into an unbaked pie
shell, dot with about 1 tablespoon butter and bake at 425 degrees for
30-40 minutes.
Special Thanks to
Washington Cherry
Growers for the following recipes:
CHERRY BURGERS
1 pound lean ground beef
1 cup pitted and chopped Northwest fresh sweet cherries
1/4 cup chopped shallots
2 tablespoon chopped fresh basil
1 small clove garlic, minced
1 tbsp Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon ground black pepper
Hot Cherry Orange Relish - below
4 whole wheat hamburger buns
4 large lettuce leaves
Combine ground beef, cherries, shallots, basil, garlic, Worcestershire
sauce, salt, and pepper, mix well. Form meat into 4 patties. Barbecue
patties over medium heat about 15 minutes, turning once halfway through
cooking time, for medium doneness or cook to desired degree of
doneness. Toast hamburger buns over barbecue grill if desired. Place
lettuce leaf on bottom half of hamburger bun, beef patty on lettuce and
top with relish. Makes 4 servings.
Hot Cherry Orange
Relish
Combine 1 cup chopped Northwest fresh sweet cherries, 1/2 cup chopped
unpeeled orange, 1/2 cup chopped sweet onion, and 1 chopped pickled
jalapeno pepper. Season to taste with salt and pepper, if desired.
Makes about 1-1/2 cups.
CHERRY FRENCH TOAST
1-1/2 cups milk
6 eggs
1/3 cup maple syrup
3 tablespoons sugar, divided
1 tablespoon grated orange peel
1/8 teaspoon salt
8 slices (4-1/2 x 3-1/2 x 1/2-inch) French bread
4 cups pitted Northwest fresh sweet cherries, halved
1/2 cup orange juice
Vanilla yogurt
Combine milk, eggs, maple syrup, 2 tablespoons sugar, orange peel and
salt; mix well. Pour half of mixture into each of two 9-inch square
baking dishes. Dip both sides of each slice of bread in milk mixture;
arrange in the same baking dish. Cover with plastic wrap and
refrigerate overnight. Marinate cherries in orange juice and remaining
1 tablespoon sugar overnight. Carefully transfer slices to a nonstick,
buttered baking sheet using a large spatula; allow excess liquid to
drip into pan used for soaking. Bake in a preheated 400°F oven 15 to 18
minutes; turn slices over halfway through baking time. Top each slice
with 1/2 cup cherries and a dollop of vanilla yogurt. Serve
immediately. Serves 4.
BLUSHING TURKEY AND
CHEESE SANDWICHES
4 crusty French sandwich rolls
4 ounces Chevre (goat) cheese
1 cup pitted, chopped Northwest fresh sweet cherries
1/4 cup low fat mayonnaise
1 tablespoon each Dijon-style mustard and chopped fresh basil
8 ounces thinly sliced roasted turkey breast
2 cups baby spinach leaves
Slice sandwich rolls in half horizontally, leaving one long side
attached. Spread one ounce cheese on cut side of bottom half of each
roll. Combine cherries, mayonnaise, mustard and basil; mix well. Spread
3 to 4 tablespoons cherry mixture on cut side of top half of each roll.
For each sandwich arrange 2 ounces turkey on cheese and top with 1/2
cup spinach leaves. Serve immediately or keep refrigerated until ready
to serve. Makes 4 servings
CHERRY LEMON COOLER
3 cups water
1 cup sugar
1 cup Northwest fresh sweet cherries, halved and pitted
1 cup fresh lemon juice, refrigerated
Crushed ice
1 bottle (1 liter) club soda or seltzer
Northwest fresh sweet cherries with stems
4 long stems fresh mint
Combine water and sugar in small saucepan; add halved cherries. Bring
mixture to boil; reduce heat and simmer 5 minutes. Remove from heat and
cool to room temperature. Strain syrup into container with tight
fitting lid; discard cherries. Refrigerate syrup until cold. Fill a
tall 12 to 16-ounce glass with ice. Pour 1/4 cup lemon juice and 1/3
cup syrup over ice and top with club soda. Garnish with cherries and
mint. Makes 4 servings.
Tip: Leftover syrup may be stored, refrigerated, up to one week.
CHERRY BARBEQUE SAUCE
Thank you, Dawn
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons butter
2 cups fresh or frozen dark sweet cherries, pitted and coarsely chopped
1 cup ketchup
2/3 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
1/2 teaspoon pepper
1/8 teaspoon Liquid Smoke, optional
In a large saucepan, saute onion and garlic in butter until tender.
Stir in the remaining ingredients. Cook, uncovered, over medium-low
heat for 20 minutes or until cherries are tender and sauce is
thickened, stirring occasionally. About 3-1/2 cups
Note: For canning, prepare jars and place in hot water bath for 20
minutes
CHERRY PECAN CHICKEN
SALAD PITA
Thank you, Sue
2 cups pulled roasted chicken
1/3 cup mayonnaise
1/2 cup dried cherries
1/3 cup chopped celery
2 tablespoons diced green bell pepper
1/3 cup chopped pecans
4 whole wheat pita halves
Blend together chicken, mayo, cherries, celery and peppers in a bowl.
Cover and chill ½ hour or until ready to serve. Stir in pecans and fill
pita halves with chicken salad. Serves 4
Source: Schwan's Catalog
CHERRY CHILI CHICKEN
Thank you, Ruth
1 (16 1/2-ounce) can pitted cherries (preferably dark cherries)
3/4 cup raisins
2 large chickens, cut up
1/2 teaspoon garlic powder
Salt and fresh-ground black pepper, to taste
1 teaspoon paprika
2 tablespoons cooking oil
2 (12-ounce) bottles chili sauce
1/4 cup water
1/3 cup dark brown sugar
2 large onions, sliced thin (about 4 cups)
1/2 cup dry wine
Pour juice from canned cherries over raisins and let macerate to plump.
Preheat oven to 325 degrees. Season chicken with garlic powder, salt,
pepper and paprika. Place oil in a large heavy skillet over medium-high
heat and brown the chicken pieces. This may have to be done in batches.
Place chicken, skin side up, in a single layer in a large nonreactive
baking dish (we used two 9-by-13-by-2-inch baking dishes). Mix chili
sauce, water, brown sugar, onions and raisins with cherry juice (or
wine) they were soaking in; pour over chicken. Roast 40 minutes,
basting occasionally with chili mixture in pan. chicken and roast 1/2
hour longer.
Source: South Florida Sun Sentinel'
Special Thanks to
the National Cherry
Grower Assn. for the following recipes:
CARAMEL CHERRY
STICKY BUNS
12 bite-size caramel candies
3 tablespoons milk
1 (10 ounce) jar maraschino cherries without stems, well drained and
halved
1/4 cup chopped pecans
1 (12 ounce) package refrigerated buttermilk biscuits (10 biscuits)
Melt caramels and milk in a small saucepan with a heavy bottom over low
heat, stirring constantly until smooth. Pour caramel mixture into a
well-greased 9-inch glass pie plate. Place maraschino cherry halves,
rounded sides down, over caramel mixture. Sprinkle with pecans.
Separate biscuits and place snugly in pan. Bake in a preheated
350-degree oven 22 to 25 minutes, or until golden brown. Invert
immediately onto serving plate, scraping any remaining caramel over
biscuits. Serve warm.
SAUTEED SWEET
POTATOES WITH CHERRY AND
BACON
2 pounds (3 large) sweet potatoes, peeled and diced
1 pound bacon, chopped
2 shallots, sliced
12 ounces frozen sweet cherries, drained and cooked down to absorb some
moisture
2 tablespoons chopped parsley,
Salt and pepper to taste
Partially cook bacon in a large saute pan. Remove bacon, leaving
drippings in the pan. Add sweet potatoes and cook over medium high heat
until soft, stirring frequently. Add shallots, bacon and cherries to
sweet potato mixture and saute until shallots are translucent and bacon
is crispy. Toss in chopped parsley and season to taste.
SWEET CHERRY
CHIPOTLE OVER NEW YORK
STRIP
5 pound Certified Angus Beef New York strip roast
7 ounces canned sweet dark cherries, drained
1 cup frozen red sweet cherries
2 tablespoons chipotle peppers in adobo
2 tablespoons molasses
Salt and pepper to taste
Preheat oven to 500 degree F. Combine cherries, chipotle peppers and
molasses in a blender. Divide sauce, reserving half for glaze and half
for a serving sauce. Place roast, fat side up, in roasting pan and
season with salt and pepper. Place in preheated oven for 10 minutes.
Reduce heat to 350 degree F and brush roast with a thin glaze of cherry
sauce. Repeat every 10 minutes until the roast reaches desired doneness
(135 degree F for medium rare doneness). Remove roast from oven and let
rest for 20 minutes. Slice across the grain and serve with reserved
sauce.
SUNDAE PIE
1 (9-inch) baked pie shell
1 (16-ounce) can dark sweet cherries, drained
4 cups vanilla ice cream, softened
1/2 cup chocolate ice cream topping
1/2 cup chopped pecans
Place one-half of the cherries in baked pie shell; top with 2 cups of
the ice cream. Drizzle 1/3 cup chocolate topping over ice cream. Add
remaining cherries. Sprinkle pecans on top. Spoon remaining ice cream
evenly over pie. Drizzle with remaining chocolate topping. Freeze
several hours or overnight. Let thaw 5 to 10 minutes before serving.
Garnish with whipped cream and maraschino cherries, if desired.
Special thanks to
cherryfestival.org
for the following recipes:
CHERRY CHICKEN WRAPS
1/2 cup nonfat lemon yogurt
1 tablespoon honey Dijon-style mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 1/2 cups finely chopped cooked chicken (8 ounces)
1 cup dried tart cherries
1/2 cup seeded and finely chopped cucumber
1/3 cup shredded carrot
1/4 cup sliced green onion
4 (8- to 10-inch) whole wheat flour tortillas, tomato-flavored flour
tortillas
Stir together yogurt, mustard, Worcestershire sauce, curry powder, salt
and pepper in a medium mixing bowl. Gently stir in chicken, cherries,
carrot, cucumber and green onion. Mound about 3/4 cup chicken mixture
just below center of each tortilla. Fold in sides, just covering edges
of chicken mixture. Roll up from one side, jelly roll fashion. Serve
seam side down on a plate. Makes 4 servings.
CHERRY CHILI
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 lean ground turkey (7% fat Jennie O)
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 fire-roasted* tomatoes
1 1/2 cups cooked black beans (or 1 16-ounce can, rinsed and drained)
1/4 cup cilantro, chopped
Heat one cup of the broth. Place cherries in small mixing bowl. Add hot
broth and set aside. 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 turkey and cook until it is no longer pink.
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. Stir in
beans, cherries and cilantro. Continue cooking for an additional 2
minutes or until mixture is just heated through. Season with additional
salt if desired. Yield: about 2 quarts or 8 servings.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
CHERRY OATMEAL BAKE
1/2 cup dried tart cherries
1/2 cup quick oats, uncooked
1/4 cup sugar
1/8 teaspoon salt
2 cups skim milk
1/4 cup egg substitute
1/2 teaspoon almond extract
Combine cherries, oats, sugar and salt in a medium bowl. Stir in milk,
egg substitute and almond extract. Spray four 10-ounce custard cups
with nonstick cooking spray. Divide mixture evenly between custard
cups. Place filled cups on baking sheet. Bake in a preheated 350 degree
oven 30 to 40 minutes, or until centers are still slightly soft. Serve
warm. Serves 4
Nutrition Facts per serving: 197 cal., 1 g total fat (0 g sat. fat), 39
g carbo., 2 mg chol., 8 g pro., 2 g fiber, 158 mg sodium. Daily RDA
values: 20% vit. A, 0% vit. C, 15% calcium, 8% iron.
VERY CHERRY SALAD
2 tablespoons olive oil
4 teaspoons white wine vinegar
1 tablespoon minced shallot
1 teaspoon prepared horseradish
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound fresh sweet cherries, pitted
4 cups mixed greens, such as shredded Napa cabbage, torn romaine,
and/or torn spinach
3 tablespoons slivered almonds, toasted
1/4 cup small fresh basil leaves or larger basil leaves, shredded
For dressing, in a screw-top jar combine oil, vinegar, shallot,
horseradish, sugar, salt, and pepper. Cover and shake well; set aside.
Halve cherries, if desired; set aside 14 cup of the cherries. In a
large salad bowl combine the greens and remaining cherries. Toss with
dressing. Top salad with almonds, basil, and reserved 14 cup cherries.
4 servings
MINI CHERRY PIES
1-1/4 cups granulated sugar
3 tablespoons cornstarch or quick-cooking tapioca
5-1/2 cups fresh or frozen unsweetened pitted tart red cherries
Fat-free milk (optional)
Coarse sugar (optional)
Whole Wheat Pastry
In a large bowl, stir together granulated sugar and cornstarch. Add
cherries; gently toss until coated. Let mixture stand about 15 minutes
or until a syrup forms, stirring occasionally. (If using frozen
cherries, let cherry mixture stand about 45 minutes or until fruit is
partially thawed but still icy.)
Preheat oven to 375 degrees F. Prepare Whole Wheat Pastry dough. Set
aside one-fourth of the dough. Divide remaining dough into five
portions. On lightly floured surface, roll each portion to a 6-1/2 inch
circle. Line five 4-inch tart pans with pastry. Trim to just beyond
edge of each pan. Crimp as desired. Set aside.
Roll the reserved dough to 1/8 inch thickness. Using a 2- to 3-inch
heart-shaped cookie cutter, cut the rolled out dough into heart shapes.
Using a smaller heart-shaped cookie cutter, cut another heart from the
center of each heart cutout. Stir cherry mixture; transfer to
pastry-lined tart pans. Place the heart shapes on filling. If desired,
brush pastry with milk and sprinkle with coarse sugar.
Place tarts on a baking sheet. Bake for 40 to 50 minutes (60 to 70
minutes if used frozen fruit) or until filling is bubbly in centers and
pastry is golden brown. Cool on a wire rack. Makes 5 tarts (10
servings).
Whole Wheat Pastry:
In a medium bowl, stir together 1-1/4 cups unbleached all-purpose
flour, 1 cup whole wheat flour, 1/2 teaspoon salt, and 1/2 teaspoon
ground cinnamon. Using a pastry blender, cut in 2/3 cup transfat-free
shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon
cold water over part of the mixture; gently toss with a fork. Push
moistened dough to side of bowl. Repeat, using 1 tablespoon cold water
at a time, until all of the dough is moistened (6 to 8 tablespoons cold
water total). Form dough into a ball. Makes 10 servings - 1/2 tart each.
Nutrition facts per serving:
Servings Per Recipe 5 tarts (10 servings)
Calories 365
Total Fat (g) 13
Saturated Fat (g) 3
Sodium (mg) 120
Carbohydrate (g) 58
Fiber (g) 3
GRANOLA PANCAKES
WITH CHERRY TOPPING
1 cup dried tart cherries, chopped
1/3 cup tart cherry juice
2 cups low-fat pancake mix
1 /2 cup toasted wheat germ
1 cup granola
1 whole egg
1/4 cup egg substitute
2 cups 1% low-fat milk (or light plain or vanilla soymilk)
1 teaspoon almond extract
cooking spray
3 tablespoons sliced almonds
Salsa Ingredients:
2/3 cup dried tart cherries
1/4 cup dried cranberries
1/4 cup dried wild blueberries
1 1/2 cups water
1/2 cup tart cherry juice
3 tablespoons packed brown sugar
6 inches stick cinnamon, broken into 2-inch pieces
Dash ground cloves
1/3 cup water
1 tablespoon cornstarch
Heat griddle. In a small sauce pan over medium-high heat, stir cherries
and juice until cherries are plump and juice is absorbed. Set aside. In
a medium bowl, mix pancake mix, wheat germ, granola, egg, egg
substitute and milk until blended. Add cherries and almond extract and
blend. Spray heated griddle with cooking spray. Portion 1/3 cup batter
onto surface, cook until bottom is golden brown, then turn and cook
until golden. Top with salsa or favorite syrup and sprinkle with
almonds. Makes about 14 pancakes.
Nutrition Info: per pancake: 160 calories, 4 g total fat, 0 g saturated
fat, 0 g trans fat, 26 g carbohydrate, 16 mg cholesterol, 6 g protein,
1 g fiber, 176 mg sodium; Daily Values: 6% vitamin A ; 2% vitamin C; 0%
calcium; 10% iron
For Salsa: Combine cherries, cranberries, blueberries, 1 1/2 cups
water, the cherry juice, brown sugar, stick cinnamon and cloves in a
medium saucepan. Bring to boil. Reduce heat; gently simmer, uncovered,
for 5 minutes. Stir together 1/3 cup water and the cornstarch. Add
cornstarch mixture to cherry mixture. Bring to boil. Reduce heat;
gently simmer, uncovered, for 2 minutes. Remove from heat; remove stick
cinnamon. Serve mixture warm over pancakes, waffles, French toast, hot
cereal or ice cream. Makes 8 (1/4-cup) servings.
Nutrition Facts per ¼ cup serving: 99 calories, 0 g total fat, 0 g
saturated fat, 0 g trans fat, 24 g carbohydrate, 0 mg cholesterol, 1 g
protein, 1 g fiber, 5 mg sodium.
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
CHERRY BALSAMIC CHICKEN THIGHS
1/2 cup dried cherries
1 cup boiling water
1 tablespoon brown sugar
2 teaspoons chili powder
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper to taste
1 1/2 pounds bone-in skinless chicken thighs
2 teaspoons canola oil
1 medium onion, thinly sliced
2/3 cup low-fat, low-sodium chicken broth
2 tablespoons balsamic vinegar
2 teaspoons light or reduced-sodium soy sauce
1 teaspoons honey
2 teaspoons cornstarch
1 tablespoon water
1/4 cup minced parsley
In a heatproof bowl, pour boiling water over cherries. Set aside.
Combine the brown sugar, chili powder, ground ginger, cinnamon, nutmeg,
salt, and pepper. Rub this mixture lightly on both sides of the chicken.
Heat the oil in a large nonstick skillet over medium-high heat. Add the
chicken and saute on both sides for 4 minutes. Transfer the chicken to
a baking sheet and preheat the oven to 350°F. Bake the chicken,
uncovered, until cooked through, about an additional 15 to 20 minutes,
until no traces of pink remain.
Meanwhile, add the onion to the drippings in the pan and saute for
about 4 minutes. Combine the broth, vinegar, soy sauce, and honey. Add
to the skillet and cook for 1 minute. Drain the cherries from the water
and add to the skillet.
Combine the cornstarch and water and mix until smooth. Slowly add to
the sauce and cook until thickened, about 1 minute. Place chicken on a
platter, pour the sauce over it, sprinkle with parsley. 4 servings
Serving Size: 1/4 of recipe
Carbohydrate Exchange: 2
Lean meat Exchanges: 3
Amount Per Serving: Calories: 301,Calories From Fat: 103, Total Fat: 11
grams,
Saturated Fat: 3 grams, Cholesterol: 78 milligrams, Sodium: 272
milligrams, Total Carbohydrate: 26 grams, Dietary Fiber: 2 grams,
Sugars: 17 grams, Protein: 23 grams
CREAMY BAKED CUSTARDS
Custards:
2 cups 1% milk
1 vanilla bean, split
2 eggs
2 egg yolks
3 tablespoons sugar
1/2 teaspoon flour
Compote:
1 tablespoon sugar
1 pound fresh cherries, pitted
2 teaspoons cornstarch
Place the milk and vanilla bean in a medium saucepan and heat over
medium-high heat until almost boiling. Remove from the heat, cover, and
set aside to infuse for 15 minutes.
Preheat the oven to 325°F. Place the whole eggs, egg yolks, 3
tablespoons of sugar, and flour in a bowl and lightly whisk together.
Bring the milk back to a boil, then remove the vanilla bean, and slowly
pour the hot milk over the egg mixture, whisking constantly. Strain the
mixture into a pitcher, then divide among six 4-ounce ramekin dishes
that have been coated with cooking spray.
Set the ramekins in a shallow roasting pan and pour enough hot water
into the pan to come halfway up the sides of the ramekins. Bake until
the custards are lightly set, about 30 to 35 minutes. The custards
should be slightly wobbly in the center as they will continue to cook
for a few minutes after being removed from the oven. Lift the custards
out of the pan of hot water and place on a wire rack to cool. After
cooling, refrigerate until ready to serve.
For the compote: Place 1 tablespoon sugar and 6 tablespoons water in a
medium saucepan and heat over medium-high heat until the sugar has
dissolved. Bring to a boil, then reduce the heat to low, and add the
cherries. Cover the pan and simmer gently, stirring occasionally, until
the cherries are tender, 4 to 5 minutes. Use a slotted spoon to remove
the cherries and place them in a small serving bowl; set aside.
Mix the cornstarch with 1 tablespoon cold water and then stir mixture
into the cherry juices in the saucepan. Bring the mixture to a boil,
then reduce the heat to low and simmer, stirring, until thickened and
clear, about 1 minute. Allow to cool for a few minutes, then pour the
sauce over the cherries. (The compote can be served warm or at room
temperature.) Spoon a little of the cherry compote over the top of each
custard, and serve the rest of the compote on the side.
Note: Take care not to overcook the custards -- they should be just set
when you take them out of the oven.
CHERRY OATMEAL DROPS
6 tablespoons Splenda
6 tablespoons sugar
½ cup margarine, softened
1 egg
1 teaspoon vanilla
a cup chopped maraschino cherries
¼ cup cherry juice
2-4 tablespoons water
1 cup oats
1½ cup flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Directions:
Preheat oven to 350°. Mix together sugars and margarine. Add egg,
vanilla, cherries, juice, and water (start with 2 tablespoons); stir
well. Add dry ingredients; mix well (if too dry, add 1-2 tablespoons
more of water.) Drop by teaspoons onto greased cookie sheet. Bake at
350 degs. for 10-12 minutes. About 3 dozen cookies.
1 serving = 1 cookie - Calories 65, Calories from Fat 42, Total Fat 3
g, Cholesterol 5 mg, Sodium 69 mg, Carbohydrate 9 g, Protein 1 g
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
BROWN RICE PILAF
Thank you, Sue
1/2 cup Brown Rice (uncooked)
1 tablespoons butter
4 green onions, chopped (including green tops)
1 teaspoons fresh minced garlic (about one clove)
2 tablespoons pine nuts
¾ cup fresh cherries, pitted and chopped
Prepare steamed brown rice according to package directions. When rice
is steamed, set aside. In a large skillet, melt the one tablespoon
butter on medium high heat. When butter is foaming, add pine nuts and
sauté until toasted. Remove nuts from skillet and add the second
tablespoon of butter to the skillet and allow it to melt. Saute the
garlic and onion until both are softened and golden brown. Toss the
steamed rice with the pine nuts, garlic and onion mixture and fresh
chopped cherries. Serve warm.
OPEN FACED TURKEY
MELT WITH CHERRY SLAW
Thank you, Mary
1 cup shredded red cabbage
1 teaspoon honey
1 teaspoon red wine vinegar
2 tablespoons dried cherries
1/2 teaspoon dried marjoram
4 teaspoons whole grain Dijon mustard, divided
2 slices oat nut bread
4 slices deli-sliced turkey
2 slices Swiss cheese
Line a broiler rack with foil and place it about 4” from the heat.
Preheat the broiler.
Combine the cabbage, honey, vinegar, cherries, marjoram, and 2
teaspoons of the mustard in a small bowl.
Spread the remaining mustard on the bread. Layer on the turkey, then
cabbage mixture, and place the cheese on top. Broil 3 minutes, or until
the cheese is melted and bubbly.
SWEET POTATOES WITH
CHERRY GLAZE
Thank you, Sue
2 small sweet potatoes
2 tablespoons cherry juice concentrate (undiluted)
1 tablespoon brown sugar
1 tablespoon butter or margarine, melted
1/8 teaspoon ground ginger
1 green onion, sliced
Nonstick cooking spray
Scrub potatoes and halve lengthwise; do not peel. Spray on baking pan
with nonstick cooking spray. Place potatoes, cut side down, in pan.
Bake in a preheated 400-degree oven 30 to 40 minutes or until almost
tender.
Stir together cherry juice concentrate, brown sugar, butter and ginger.
Turn potatoes cut-side up and brush with cherry mixture. Bake 5 to 10
minutes, or until tender. Sprinkle with green onion. Serve immediately.
CHERRY VANILLA
OATMEAL
1 cup old fashioned or quick cooking oats
1/8 teaspoon salt
1/4 cup dried cherries
1/2 teaspoon vanilla extract
2 tablespoons cherry jam, or to taste
1/4 cup low-fat milk, plus more to taste
Put 1 3/4 cups of water, the oats, salt and cherries into a medium
sized saucepan. Bring to a boil, reduce the heat and simmer for about 5
minutes for old fashioned, or 1 minute for quick cooking. Remove from
heat. Stir in the vanilla extract and cherry jam. Put into serving
bowls and pour 2 tablespoons of milk over each bowl. Serves 2 (serving
size about 1 1/4 cups)
Nutrition Info: Calories 230, Total Fat g 3, Sat Fat g 0, Protein g 8,
Carbohydrates g 42, Fiber g 4, Sodium mg 160
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
A
to Z Readers' Family-Owned
Business Guide |
|
GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
|
|
|
|