C herries are among the sweetest of summer treats, and Northwest cherry growers have put together a collection of recipes that make the popular fruit a welcome addition to breakfast, lunch, dinner and special occasions.
Here are a few warm-weather dishes to tempt cherry lovers of all ages.
Quinoa, a grain popular with the ancient Incas, adds robust flavor and crunchy texture to this main dish, complemented by fresh, sweet cherries.
High in protein and amino acids, it’s a one-dish meal that will satisfy even the hungriest of diners.
Main dish cherry quinoa
1/2cup onion, chopped
1clove garlic, minced
1tablespoon vegetable oil
114-ounce can chicken broth
1cup quinoa, rinsed and drained
2tablespoons Anaheim pepper, chopped
1/2teaspoon salt
1/4teaspoon ground pepper
2cups cherries, pitted
8ounces small shrimp, cooked and peeled
1/4cup parsley, chopped
Prepared salsa, optional
Saute onion and garlic in oil; add broth, quinoa, Anaheim pepper, salt and ground pepper. Bring mixture to boil, reduce heat, cover and simmer 12 to 18 minutes or until all liquid is absorbed. Fluff mixture with fork and gently stir in cherries, shrimp and parsley. Serve with salsa, if desired.
Makes 6 servings.
Make summertime breakfasts an event to remember with this baked, cherry-topped version of French toast.
Marinating the bread slices overnight in a milk mixture made with maple syrup and orange peel makes morning preparation a snap.
Baked French toast with cherry topping
1 1/2 cups milk
6 eggs
1/3 cup maple syrup
3 tablespoons sugar, divided
1 tablespoon orange peel, grated
1/8teaspoon salt
8slices (41/2- by 31/2- by 1/2-inch) French bread
4cups cherries, pitted and halved
1/2cup 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 bread slices to nonstick, buttered baking sheet using large spatula; allow excess liquid to drip into pan used for soaking. Bake in preheated 400-degree 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.
Makes 6 to 8 servings.
Forget the pie pan when making this rustic cherry almond pie.
While cherries and chopped almonds are still the center of attention, a large pastry border folded over the filling gives a new look to the old favorite, and an optional red wine glaze adds a zesty sweetness.
Handmade cherry almond pie
1/2 cup almonds, sliced and divided
Pastry for 9-inch double crust pie
1 egg, beaten
4cups cherries, pitted
1/3cup sugar
3tablespoons cornstarch
1teaspoon cinnamon, ground
1/4 teaspoon salt
2 tablespoons red wine
Red Wine Glaze (optional, recipe follows)
Finely chop 1/4 cup almonds. Roll dough into circle approximately 16 inches in diameter and sprinkle chopped almonds over top; roll gently to imbed nuts in dough. Gently transfer to lightly greased baking sheet lined with parchment paper, if desired. Brush with beaten egg.
Mix cherries, sugar, cornstarch, cinnamon, salt and wine. Spoon cherry mixture onto dough leaving a 4-inch border. Life edges of dough up and over fruit, leaving a 5-inch circle of cherries showing the center. Fold in edges of pastry to form a circle. Brush pastry with remaining egg mixture; sprinkle with remaining almonds.
Bake at 375 degrees 30 minutes or until pastry browns and filling bubbles. Let stand 15 minutes before cutting.
If desired, serve with red wine glaze to drizzle over each serving.
Makes 8 servings.
Red wine glaze
2cups powdered sugar
1/3cup red wine
Mix both ingredients together until well blended.
Makes 3/4 cup.
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