|
Chukar Cherries
Fresh Cherry Tips:
Select plump, well-colored fruit with green stems. Refrigerate until consuming. Avoid sunlight. Handle with care to avoid bruising. Check daily to remove cherries with mold.
Visit www.chukar.com for more information.
Cherry Waldorf Salad
1 cup Chukar® Dried Cherries, any variety
3 tart apples, cored and chopped
2 ribs celery, finely chopped
½ cup walnuts, chopped
½ cup light mayonnaise
2 tbsp fresh lemon juice
1 tsp sugar
¼ tsp nutmeg
Soak dried cherries in apple juice or water for 10 minutes, drain well and pat try. In a medium bowl, combine cherries, apples, celery and walnuts. In a small bowl, stir together light mayonnaise, lemon juice, sugar and nutmeg. Pour over cherry-apple mixture and stir. If time permits chill at least 1 hour before serving.
Yields 4 servings.
Knapsack Cookies
½ cup sugar
½ cup packed brown sugar
½ stick (¼ cup) butter
½ stick (¼ cup) shortening
½ cup peanut butter
1 egg
1 tsp vanilla
1 cup all-purpose flour
1 cup quick rolled oats
½ tsp baking powder
½ tsp baking soda
½ cup Chukar Berry Medley
½ cup mini candy-coated chocolate candies
½ cup peanuts or sunflower seeds
Beat sugars, butter, shortening, peanut butter, egg and vanilla until well blended. Stir in flour, oats, baking powder and baking soda thoroughly. Stir in fruit, candies and nuts. Heat oven to 375 degrees F. Drop cookie dough by tablespoonfuls about 2 inches apart on ungreased baking sheets. Flatten each slightly. Bake about 10 minutes, or just until cookies are set and begin to brown. Cool a few minutes and remove from baking sheet.
Yields about 3 dozen cookies.
Fresh Cherry Pie
3 cups pitted fresh Northwest Sweet Cherries
¾ cup sugar
Dash salt
3 tablespoons cornstarch
1/8 teaspoon almond extract
2 teaspoons lemon juice
1 tablespoon melted butter
Mix sugar salt and cornstarch. Stir in cherries, almond extract, lemon
juice and melted butter. Let stand while making the crust.
Line 9-inch pie plate with pastry from your favorite pie crust recipe (or
favorite ready made crust). Fill pie plate with cherry mixture. Top with
crust and flute edges. Bake in a 425 degree F oven for 40 minutes.
Yields 6 servings.
Grilled Sweet and Sour Chicken
Grill: 4 - 6 chicken breasts
Accompaniment: steamed rice.
Sauce:
2/3 cup orange juice
2 tablespoons packed brown sugar
1 tablespoon cornstarch
1 tablespoon vinegar
1 teaspoon freshly grated ginger
1 chicken bouillon cube
3 green onions, bias sliced in 1/2" long pieces
1 cup fresh Northwest Sweet Cherries, pitted and halved
Directions: Grill the chicken breasts over medium coals for 12 to 15 minutes,
turning once, until tender and no longer pink.
Sauce: Using a medium skillet, combine all remaining ingredients except cherries and stir while cooking over medium-high heat until thick and bubbly. Add the fresh cherries and gently heat through. Serve sauce over the chicken breasts accompanied by steamed rice.
Yields 4 to 6 servings.
Pear Gorgonzola Cheese Salad with Tart Cherry Vinaigrette
light and refreshing
Salad Ingredients:
4 cups mixed salad greens
1 Bosc or Anjou Pear, cored and cut into wedges
2 slices red onion, separated into rings
1 oz. Gorgonzola Cheese, crumbled
Tart Cherry Vinaigrette Ingredients:
½ cup Chukar® Columbia River Tart Cherries
½ cup white wine vinegar
1 shallot, finely minced
½ cup plus 1 tablespoon extra virgin olive oil
1 tablespoon Dijon-style mustard
Dash salt
For salad: Combine salad in serving bowl. Pour Tart Cherry Vinaigrette to taste
and toss lightly.
Yield: 2 to 4 servings.
For Vinaigrette: Soak cherries in wine vinegar. Sauté shallot in 1 tablespoon oil until soft. Mix both together and let stand 15 minutes. Cool and add to vinaigrette mixture made by combining ½ cup olive oil, lemon juice, mustard and salt.
© 2006 Chukar Cherry Company.
|
