Available: Mid-June through early August
Color: Mahogany/Flesh - Mahogany
Flavor / Texture : Sweet, rich flavor (17-19% fruit sugar) / Firm Close
- 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.
To serve, pour 2 tablespoons warm reserved glaze over each chicken breast and garnish with a rosemary sprig.
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon cinnamon
- 1 pound Northwest fresh sweet cherries, pitted
- 1/4 teaspoon grated lemon rind
- 1 cup heavy cream
- 3 tablespoons confectioners' sugar
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, cut into tablespoon-size pieces
- 3/4 cup buttermilk
To prepare filling, mix granulated sugar, cornstarch, and cinnamon in a saucepan. Add cherries and cook, stirring, over medium heat until mixture bubbles and thickens. Remove from heat; stir in lemon rind. Set mixture aside to cool.
Preheat oven to 400 degrees. Mix flour, sugar, baking powder, and salt in a medium bowl. Add butter pieces and cut into flour mixture with pastry blender or fork until mixture is crumbly. Add buttermilk and mix just until moistened. Form dough into ball.
On a lightly floured surface, pat dough into a flattened disk about 3/4-inch thick. With a 2 1/2-inch round biscuit cutter, cut out 4 biscuits. Combine dough scraps and repeat to make 2 more biscuits. Arrange biscuits on ungreased baking sheet, and bake 18 to 20 minutes or until golden. Cool on wire rack.
Just before serving, whip heavy cream with confectioner's sugar until mixture holds soft peaks. To serve, cut biscuits horizontally in half. Place bottoms on serving plates, spoon cherry filling over shortcake bottoms and top with whipped cream. Cover with biscuit tops.
- 4 cups pitted and halved Northwest fresh sweet cherries
- 2 cups water
- 3 tablespoons lavender
- 2 tablespoons sugar
- 9 ounces vodka
- Crushed ice
- Club soda
- 6 Northwest fresh sweet cherries with stems
- 6 Sprigs lavender blossoms
Combine cherries, water, lavender and sugar in a small saucepan. Heat mixture until it barely begins to boil. Remove from heat and allow mixture to cool completely. Strain and reserve liquid. For each drink, combine 4 ounces cherry-lavender mixture, 1.5 ounces vodka and 4 ounces crushed ice in a tall 12-ounce cocktail glass and top with club soda. Garnish with a cherry with stem and a sprig of lavender blossoms. Makes 6 servings.
For a delicious cherry martini, shake or stir strained cherry-lavender mixture, vodka and ice together. Strain into an 8-ounce martini glass, top with soda and garnish with a cherry with stem and a sprig of lavender blossoms.
- Recipe may be doubled.
- Pitted frozen sweet cherries may be substituted when fresh cherries are not in season.
- Cherry-lavender mixture may be stored in the refrigerator for a week.