Spinach-Filled Won Tons

Spinach-Filled Won Tons

10 ounces fresh spinach

1 tablespoon peanut oil

1 garlic clove, minced

¼ cup minced onion

10 water chestnuts, rinsed, drained, minced

1 pound won ton wrappers (about 60)

Salt and freshly ground pepper to taste

 

Wash the spinach thoroughly and trim any tough stems. Drain, then dry with paper towels or a salad spinner. Coarsely chop and set aside. Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the garlic and onion. Stir-fry 30 seconds. Add the spinach and water chestnuts and stir fry until the spinach is dry, about 3 minutes. Transfer the vegetables to a bowl and season with salt and pepper. When the filling has cooled slightly, form the won tons. Dip your fingers in warm water and moisten the entire surface of a wrapper. Place 1 teaspoon of filling in the center of the wrapper and fold it in half. Press the edges to seal. Bring the ends together and moisten with water; press to seal. Cover and set aside the finished won tons while shaping the remainder. Cook the won tons following the directions in the recipe-s-either in boiling water or soup stock until they are just tender, or deep-fry them in 3 to 4 cups of peanut oil until golden brown, about 3 minutes on each side.

Peking Dumplings with Pork and Vegetables

Peking Dumplings with Pork and Vegetables

1 package Round Wonton Wrappers

 

2 T. Soy Sauce

1 T. Chin Kiang Vinegar

Chili oil or mashed Garlic to taste

 

¾ lb. Chinese Cabbage, finely shopped

1 tsp. Salt

1 lb. Ground Pork

3 T. Dark Soy Sauce

2 T. Sesame Oil

2 T. Chicken Broth

1 T. Chinese Rice Wine

1 T. finely chopped Ginger Root

2 Scallions, chopped

 

Remove wonton wrappers from package and cover with wet towel for 15 minutes before use. To make dipping sauce combine soy sauce, vinegar and chili oil or garlic.  To make filling, place chopped cabbage in a mixing bowl and sprinkle with salt. Mix well and let stand for 10 minutes. Squeeze excess water from cabbage with both hands. In large bowl, combine remaining ingredients, except for wrappers, and stir in cabbage. Place about 1 T. filling in center of one wonton wrapper. With wet finger, moisten edges and fold over to make a half circle and pleat edges together. Press to make sure it is tightly sealed. Repeat to make remaining dumplings. Bring 8 cups water to boil in a large pot. Drop dumplings, one by one, into the boiling water; stir to make sure they do not stick to the bottom. Cook about 30 seconds or until water boils again. Add 2/3 C. cold water. When it boils again, add another 2/3 C. cold water. When it boils again, the dumplings are ready. You can also deep fry these dumplings: Heat 3 ½ C. oil in a wok over high heat. Reduce heat to medium. In batches, add dumplings na deep fry until golden brown. From: Dim Sum Made Easy

Spicy Cherry Pork Stir Fry

Spicy Cherry Pork Stir Fry

2 T. sherry

1 tsp. cornstarch

1/4 tsp. salt

1/2 pound boneless lean pork, cut in thin strips

Vegetable oil

1/8 tsp. crushed dried red chiles

1-1/2 C. pea pods

1-1/2 C. pitted Northwest fresh sweet cherries

1 can (8 oz.) pineapple chunks, drained

Thickening Sauce

 

Combine sherry, cornstarch and salt; add pork and mix well. Let stand about 15 minutes. Heat 1 to 2 T. oil in wok or skillet; add chiles and cook 1/2 minute. Add pork; stir-fry until no longer pink. Remove from wok. Add 1 T. oil to wok if needed; heat. Add pea pods; stir-fry about 1 minute or until crisp-tender. Add cherries, pineapple and cooked pork to wok; cook and stir 1 minute to heat fruit. Add Thickening Sauce; cook and stir until sauce thickens and coats mixture. Thickening Sauce: Combine 1/4 C. chicken broth, 1 tsp. each sesame oil and cornstarch and l/4 tsp. each sugar and ground black pepper

Grab-and-Go Asian Style Cherry Buns

Grab-and-Go Asian Style Cherry Buns

1 (16 oz.) package hot roll mix

1/2 pound ground turkey

1/2 C. chopped onion

1 T. vegetable oil

1 C. chopped Northwest fresh sweet cherries

1/2 C. chopped water chestnuts

2 T. each soy sauce and packed brown sugar

1 tsp. Worcestershire sauce

1/2 tsp. each garlic salt, ground ginger and cornstarch

2 T. honey

1 T. lemon juice

 

Asian-style Cherry Buns are perfect for picnics. They pack well and taste great served hot or at room temperature. They also make an interesting addition to Sunday brunch.  Make an extra batch of Asian-style Cherry Buns to store in the freezer. The sweet cherries inside will be a warm reminder of summer when you serve them in September. 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, 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 T. filling in center of each; gather edges and seal. Place sealed-side down on greased baking sheet. Bake at 350ºF 12 to 15 minutes or until golden brown. Combine honey and lemon juice; brush on hot rolls.

Surprise Cherry Bundles

Surprise Cherry Bundles

2 C. pitted, halved Northwest fresh sweet cherries

1/4 C. sugar

1/2 T. cornstarch

1 T. lemon juice

1 tsp. grated lemon peel

1/2 tsp. ground cinnamon

24 sheets phyllo dough

2 T. butter, melted

6 T. whipped cream cheese

1 T. milk

3 Northwest fresh sweet cherries halved

 

Combine cherries, sugar, cornstarch, lemon juice, lemon peel and cinnamon; mix well. Cut sheets of phyllo dough into 8-inch square pieces. (Save remaining pieces of phyllo for another use.) Keep phyllo covered with waxed paper and slightly damp dish towel. Working with 4 cut squares of phyllo at a time, brush each sheet with melted butter and stack with the corner of each on the straight edge of the previous square. Place 1 T. cream cheese in the center of each stack of phyllo. Top with 1/3 C. cherry mixture. Brush outer edge of phyllo dough with milk. Gather edges and form a bundle. Squeeze phyllo toward center to close bundle. Place half a cherry in center of top. Place bundle on lightly oiled baking sheet. Repeat with remaining ingredients. Bake at 375°F 20 minutes or until browned and crisp. Makes 6 servings.

Cherry Berry Salad

Cherry Berry Salad

2 C. pitted fresh Northwest Rainier cherries

2 C. pitted fresh Northwest red sweet cherries

1 C. fresh blueberries

1 C. cored diced apples

Honey Lime Dressing (recipe below)

 

Combine all ingredients and mix well. Add Honey Lime Dressing. Refrigerate until served.Tips: Fresh blackberries, raspberries or halved strawberries may be substituted for blueberries. Fresh pineapple or orange may be added to salad.

 

Honey Lime Dressing: Combine 2 T. olive oil, 1 T. each fresh lime juice and honey, 2 tsp. minced fresh mint, 1/2 tsp. shredded lime peel and 1/8 tsp. salt; mix well. Makes about 1/3 C..

Crispy Wrapped Shrimp

Crispy Wrapped Shrimp

20 jumbo shrimp, peeled and deveined, tails intact

2 cloves garlic, finely chopped

2 tablespoons vegetable oil

20 won ton wrappers

1 egg, beaten

20 chives

3 cups vegetable oil for deep-frying

 

Place shrimp in bowl, pour in combined garlic and oil, and toss until well coated. Cover and refrigerate 2 hours. Wrap wonton around shrimp, using egg to seal edge. Tie chive around center. Deep fry until crispy.

 

Baked Chicken Cacciatore

Baked Chicken Cacciatore

1-1/4 tsp. salt, divided

3/4 C. chopped onions

2 T. all-purpose flour

1/2 tsp. freshly ground black pepper

1 T. chopped fresh parsley

1 can (14-1/2 oz.) Italian-style stewed tomatoes

1/3 C. dry white wine

1 chicken (3-1/2 lb.), cut up

1 package (12 oz.) fresh mushrooms, sliced

1 large red bell pepper, cut into 1/2-inch-wide strips

1 tsp. dried oregano

2 T. olive oil

 

Heat oven to 400 degrees F. Remove skin from all chicken pieces except wings; trim any visible fat. Cut chicken breasts crosswise in half.2. Heat oil in large roasting pan in oven 2 minutes. Combine flour, 1 tsp. of the salt, oregano and ground pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture. Remove chicken from bag, arrange in hot oil in roasting pan; bake 20 minutes.3. Stir mushrooms, red pepper and onions into roasting pan with chicken; bake 15 minutes, stirring once.4. Add tomatoes with their liquid, wine and remaining 1/4 tsp. salt, using spoon to break up tomatoes. Bake 10 minutes more or until chicken is cooked through. Sprinkle with chopped parsley.

Cherry Lemon Cooler

Cherry Lemon Cooler

3 C. water

1 C. sugar

1 C. Northwest fresh sweet cherries, halved and pitted

1 C. 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-oz. glass with ice. Pour 1/4 C. lemon juice and 1/3 C. syrup over ice and top with club soda. Garnish with cherries and mint.

Cherry Sweet and Sour Pork

Cherry Sweet and Sour Pork

1 pound lean pork, cut into 1-inch pieces

1 T. vegetable oil

Water

1 T. red wine vinegar

1/4 tsp. salt

1/8 tsp. each dry mustard and ground cloves

1/2 C. each diced green pepper and onion

1 T. each sugar and cornstarch

1 C. pitted and halved Northwest fresh sweet cherries

Hot cooked rice (optional)

 

Brown pork in oil. Add 1/4 C. water, vinegar, salt, mustard and cloves. Simmer covered, about 20 minutes or until meat is tender and cooked. Add green pepper and onion. Combine 1/3 C. water, sugar and cornstarch; stir into pork mixture. Cook and stir until thickened and clear. Gently stir in cherries; heat thoroughly. Serve over rice.

Cherry Mustard Chicken

Cherry Mustard Chicken

1-1/2 pounds boneless, skinless chicken

Salt and black pepper

Flour

3 T. butter

3 T. olive oil

1 C. white wine

1 C. chicken broth

1/4 C. Dijon mustard

2 T. cornstarch

2 T. balsamic vinegar

1 T. water

2 C. pitted sweet cherries

1/4 C. sliced green onion

 

Sprinkle chicken with salt and pepper, then lightly toss in flour; shake off excess. Heat half the butter and oil in large skillet over medium heat; add half the chicken. Cook 8 to 10 minutes, turning occasionally, until chicken is golden and cooked through. Remove to platter and keep warm. Repeat with remaining butter, oil and chicken. Stir wine, chicken broth and mustard into skillet, scraping up browned bits. In small bowl, mix cornstarch, vinegar and water; stir into skillet. Add cherries and boil mixture, stirring until sauce thickens; 1 to 2 minutes. Stir in green onion. Pour sauce over chicken and serve.

Fresh Northwest Cherry Salsa

Fresh Northwest Cherry Salsa

1 C. pitted Northwest fresh sweet cherries

2 T. chopped fresh basil

2 T. finely chopped green peppers

1 tsp. lemon juice

1/4 tsp. each Worcestershire sauce and grated lemon peel

1/8 tsp. salt

Dash bottled hot pepper sauce

 

Chop cherries in food processor or manually. Combine all ingredients; mix well. Refrigerate at least 1 hour. Makes 2 servings.

 

Fresh Cherry Picnic Salad

Fresh Cherry Picnic Salad

1 C. sugar snap peas

2 C. pitted Northwest fresh sweet cherries

1 medium cucumber, halved, seeded and sliced 1/2-inch thick

1 C. red radishes, cut into wedge-shaped pieces

3 T. white wine vinegar

2 T. Balsamic vinegar

1/2 tsp. sesame oil

3/4 tsp. salt

1/2 tsp. each toasted sesame seeds and grated fresh ginger root

1/8 tsp. ground pepper

 

Blanch peas in boiling salted water 1 minute; plunge into iced water to cool. Drain. Mix cherries, cucumber, radishes and peas. Combine remaining ingredients and mix well. Pour over cherry mixture and toss to coat. Marinate, refrigerated, at least one hour.

Asparagus Strudel

Asparagus Strudel

Freshly ground pepper

8 sheets frozen phyllo dough, thawed

Salt

1/2 C. shredded Gruyere cheese (2 oz.)

16 medium-size asparagus spears

1/3 C. butter, melted

1/2 C. chopped walnuts, toasted

 

If you like, scrape scales from asparagus spears. Trim off tough ends. Cook asparagus, covered, in boiling salted water for 5 to 7 minutes or until the asparagus is bright-green and crisp-tender. Immediately drain the asparagus and place in ice water. Drain asparagus; dry on paper towels. Meanwhile, unfold phyllo dough. Place one sheet of phyllo on a work surface. Brush with some of the melted butter. Repeat 3 more times. (Cover remaining phyllo with a damp cloth to prevent drying.) Place 2 asparagus spears along one short end of phyllo about 4 inches from the short end of the dough, placing tip to stalk at the center. Sprinkle lightly with salt and pepper. Sprinkle about 1 T. each of the walnuts and Gruyere cheese over the asparagus. Fold the phyllo dough over the stalks and repeat arranging asparagus, walnuts, and cheese, then folding until there are 8 stalks of asparagus total. Press edges to seal. If necessary, cut off any excess phyllo at ends of roll. (Roll should measure about 11-1/2×3-1/2 inches). Brush strudel with melted butter. Repeat for one more strudel. Place strudels, seam sides down, on a large baking sheet. Cut each strudel with a sharp knife into 6 pieces. Bake strudels in a 400 degree F oven for 15 to 20 minutes or until golden brown. If you like, garnish with crisp-cooked asparagus spears and champagne grapes.

 

Asparagus Spring Rolls

Asparagus Spring Rolls

1/2 tsp. freshly ground pepper

24 asparagus spears

1 T. olive oil

1 to 2 T. snipped fresh dill

1 8-oz. package reduced-fat cream cheese (Neufchatel)

1/4 tsp. salt

8 long fresh chives

2 T. snipped chives

1 T. lemon juice

1 clove garlic, minced

2 T. milk

8 dried lasagna noodles

6 oz. thinly sliced smoked salmon

 

In a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper; set aside. In a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or until pasta is nearly tender. Meanwhile, snap off and discard woody bases of asparagus. If necessary, trim asparagus to 5-inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again and pat pasta dry with paper towels. Spread about 2 T. of the cream cheese mixture evenly over each lasagna noodle. Divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. Place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge. Roll up each noodle. Tie with a fresh chive. Stand spring rolls upright to serve, if desired. Makes 8 side-dish servings.

Cherry-Citrus Punch

Cherry-Citrus Punch

2 C. Northwest sweet cherries, pitted

2 C. chilled orange juice

2 C. chilled lemon-lime flavored soda

1 (8-oz.) can pineapple chunks in juice, chilled, undrained

1 orange, peeled and sectioned

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Place cherries in single layer on baking sheet, freeze until firm. Blend orange juice, soda, pineapple with juice and orange sections in a pitcher. Pour into glasses to within 2 inches of top. Divide frozen cherries between glasses. Serve with spoons

Sweet Chili Sauce

Sweet Chili Sauce

1 (7-ounce) bottle hot chili sauce with garlic

1/2 cup water

1/2 cup rice wine vinegar

1/4 cup sugar

1/4 cup lemon juice

2 tablespoons chili paste

 

Stir together all ingredients until blended. Chill until ready to serve.

 

Shanghai Spring Rolls with Sweet Chili Sauce

Shanghai Spring Rolls with Sweet Chili Sauce

1/2 pound unpeeled fresh shrimp

2 large eggs, lightly beaten

1/2 pound ground pork

1 (8-ounce) can water chestnuts, drained and minced

1 (8-ounce) can bamboo shoots, drained and minced

3 garlic cloves, minced

2 green onions, diced

2 tablespoons minced fresh ginger

1 tablespoon soy sauce

1/8 teaspoon salt

1/8 teaspoon pepper

1 (12-ounce) package spring roll wrappers

Vegetable oil

Sweet Chili Sauce

Lettuce leaves (optional)

 

Peel shrimp, and devein, if desired; finely chop. Stir together shrimp, 1 egg, pork, and next 8 ingredients. Spoon 1 tablespoon mixture in center of each spring roll wrapper. Fold top corner of each wrapper over filling, tucking tip of corner under filling, and fold left and right corners over filling. Lightly brush remaining corner with remaining egg; tightly roll filled end toward remaining corner, and gently press to seal. Pour vegetable oil to a depth of 2 inches into a medium saucepan, and heat to 350°. Fry spring rolls, a few at a time, 6 minutes or until golden. Drain on paper towels. Serve spring rolls with Sweet Chili Sauce and over lettuce leaves, if desired.

Basil-and-Mushroom-Stuffed Pork Spirals with Roasted Red Pepper Sauce

Basil-and-Mushroom-Stuffed Pork Spirals with Roasted Red Pepper Sauce

basil-and-mushroom-stuffed-pork-spirals-with-roasted-red-pepper-sauce-34842-ss1 slightly beaten egg white

1 tsp. red or white wine vinegar

1 T. finely shredded Parmesan cheese

Coarsely ground black pepper

2 red sweet peppers, roasted*, or half of a 7-oz. jar roasted red sweet peppers, drained

1 small clove garlic

1 tsp. olive oil

2 tsp. olive oil

2 T. fine dry bread crumbs

1/3 C. finely chopped fresh mushrooms

1/4 C. snipped fresh basil

12 oz. pork tenderloin

1 C. loosely packed spinach leaves

Dash salt

 

Trim any fat from meat. Using a sharp knife make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side. Spread meat open. Place between two pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form an 11×7-inch rectangle. Fold in the narrow ends as necessary to make an even rectangle. Remove stems from spinach leaves. Layer leaves on top of each other; slice crosswise into thin strips. Stir together spinach, mushrooms, basil, bread crumbs, shredded Parmesan cheese, and egg white in a medium bowl. Spread evenly over pork. Roll up pork jelly-roll style, beginning at a short side. Tie with heavy cotton string at 1-1/2-inch intervals. Brush all surfaces of meat with the 1 tsp. olive oil; sprinkle with pepper. In a covered grill, arrange medium-hot coals around a drip pan. Test for  medium heat above the pan. Place meat on the grill rack directly over the pan; not over the coals. Cover and grill for 25 to 30 minutes or until juices run clear (160¿ F.) Or, preheat gas grill. Adjust heat for indirect cooking. Test for medium heat where pork will cook. Place pork on grill rack over medium heat. Cover and grill as directed. Meanwhile, for sauce, place roasted peppers, the 2 tsp. olive oil, wine vinegar, garlic, and salt in a food processor bowl or blender container. Cover and process or blend, using several on-off turns, until pureed. Transfer sauce to a small saucepan. Cook over medium heat until heated through . To serve, remove strings from pork. Slice pork and serve with warm sauce. Makes 4 servings. Note:To roast sweet peppers, quarter peppers; remove stems, seeds, and membranes. Place pieces, cut sides down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. Wrap in the foil and let stand for 15 minutes. Using a sharp knife, peel skin from peppers in strips. Discard skins. Cover and chill peppers up to 24 hours before using.

Bacon Popovers

Bacon Popovers

1 C. all-purpose flour

1 T. cooking oil or bacon drippings

2 eggs, beaten

3 slices bacon (or 3 T. grated Parmesan cheese)

1 T. shortening

1 C. milk

 

Cook bacon until crisp; drain, reserving 1 T. drippings, if desired. Finely crumble bacon. Set aside. Using 1/2 tsp. shortening for each cup, grease the bottom and sides of six cups of a popover pan. (Or, use six 6-oz. custard cups. Place greased custard cup in a 15x10x1-inch baking pan.) Set aside. In a mixing bowl combine eggs, milk, and oil or bacon drippings. Add flour and bacon or Parmesan cheese. Beat with a rotary beater or wire whisk until mixture is smooth. Fill the prepared cups half full. Bake in a 400 degree F oven about 40 minutes or until very firm. Immediately remove popovers from the oven and prick each with a fork to let steam escape. (If crisper popovers are desired, after baking, prick the popovers, turn the oven off, and leave popovers in the oven for 5 to 10 minutes more or until of desired crispness.) Serve hot.

Acorn Squash with Apricot Glaze

Acorn Squash with Apricot Glaze

1/4 tsp. ground nutmeg

2 medium acorn squash (1 pound each)

1 medium apple, sliced

1/4 C. apricot nectar

2 medium apricots, sliced or 1 peach, peeled and sliced (2/3 C.)

1 T. margarine or butter

2 T. honey

 

Halve squash lengthwise; remove and discard seeds. Place squash, cut side down, in a 2-quart rectangular microwave-safe baking dish. Microwave, uncovered, on 100 percent power (high) for 12 to 16 minutes or until just tender, giving dish a half-turn once. Meanwhile, in a small bowl combine apple and apricot slices, nectar, honey, and nutmeg. Turn squash over, cut side up. Spoon fruit mixture into squash cavities. Dot with margarine or butter. Microwave, covered with waxed paper, for 4 to 7 minutes or until fruit is hot. Sprinkle with additional nutmeg, if desired. Makes 4 side-dish servings.

 

Apple Cake with Lemon Sauce

Apple Cake with Lemon Sauce

4 eggs

2 tsp. baking powder

2 tsp. vanilla

1/2 tsp. ground nutmeg

2 C. all-purpose flour

1/2 tsp. salt

1 C. packed brown sugar

1 C. butter, softened

1 recipe Lemon Sauce (see recipe below)

2 C. sugar

4 C. diced, peeled apples

1 T. ground cinnamon

Grease a 13x9x2-inch baking pan. Set aside. In a large bowl, beat sugar, butter, eggs, and vanilla with an electric mixer on medium speed until well mixed. Add flour, baking powder, and salt. Beat until just combined. Spread half of the batter into prepared pan. In another bowl, stir together the apples, brown sugar, cinnamon, and nutmeg. Spread mixture over cake batter in pan. Dollop remaining batter over the apples. Bake in a 350 degree F oven about 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 30 minutes. Serve warm squares of cake topped with warm Lemon Sauce. ÂLemon Sauce: In a medium saucepan, combine 1 C. sugar, 3 T. cornstarch, 1/4 tsp. ground nutmeg, and 1/4 tsp. salt. Stir in 2-l/2 C. water. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in 6 T. butter or margarine, 1 tsp. grated lemon peel, and 1/4 C. lemon juice. Makes 3-1/2 C. sauce.

Cherry Glazed Baked Chicken

Cherry Glazed Baked Chicken

1 can (16-oz.) pitted dark sweet cherries

1 T. olive oil

1/2 C. chopped onion

1 T. chopped garlic

1/4 C. honey

2 T. rice vinegar

2 tsp. hot mustard

3/4 tsp. ground ginger

1/2 tsp. salt

1/4 tsp. pepper

1/4 C. dried tart cherries

6 (6 1/2 oz. each) skinless, boneless chicken breast halves Salt and pepper to taste

6 rosemary sprigs for garnish

 

Heat oven to 350ºF. 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 C. of cherry juice. In a blender, puree the drained cherries until smooth. In a skillet, heat the olive oil and sauté the onion and garlic until soft; add the cherry puree, reserved 1/4 C. cherry juice, honey, vinegar, mustard, ginger, 1/2 tsp. salt and 1/4 tsp. 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 T. warm reserved glaze over each chicken breast and garnish with a rosemary sprig.

 

Cherry Pepper Salad

Cherry Pepper Salad

1 C. Northwest fresh sweet cherries, pitted

1 C. each thinly sliced sweet yellow and green peppers

1/4 C. thinly sliced Anaheim chili pepper

2 T. finely chopped onion

2 T. white wine vinegar

1 T. olive oil

1 tsp. sugar

Salt and pepper to taste

1 T. pickled ginger strips, optional

1 quart mixed greens

 

Toss together all ingredients except greens; refrigerate 1 hour or longer. Serve on mixed greens.

Wontons

Wontons

1 package Round Wonton Wrappers (60)

1 lb. ground Pork

1 Egg

3 T. Sesame Oil

3 T. Dark Soy Sauce

1 T. Chicken Broth

1 T. Chinese Rice Wine

1 Scallion, chopped

1 tsp. chopped Ginger Root

1/2 tsp. Salt

Remove wonton wrappers from package and cover with wet towels for 15 minutes before use. Combine remaining ingredients in a large bowl and mix well. Place ½ tsp. filling in center of one wrapper. Moisten edge of wrapper with water and fold over at the center.  Gently press the edges together. Fold in half again lengthwise and then pull the corners one over the other and press them together with a little water. It should look a bit like a nurse’s cap. Repeat to make 60 dumplings. Bring 4 quarts water to boil I a deep pot or wok. Add wontons to the boiling water and bring to a boil. Add 1 C. cold water and again bring to a boil. Repeat this process twice, each time adding the cold water and bringing to a boil again. When wontons float to the surface, they are ready. Drain and serve. You can make them ahead, freeze, and then cook at serving time. No need to thaw before cooking. From: Dim Sum Made Easy

Fried Noodles and Chicken Wrapped in Lettuce Leaves

Fried Noodles and Chicken Wrapped in Lettuce Leaves

2 T. Chicken Broth

1 ½ T. light Soy Sauce

1 tsp. Sesame Oil

½ tsp. Oil

1/8 tsp. Pepper

 

1 T. Chinese Rice Wine

1 T. Tapioca Starch

½ tsp. Salt

1 skinned and boned whole Chicken bread or cutlet (1/4 lb.), cut into ¼” dice

 

6-8 dried Chinese Mushrooms

¼ C. coarsely chopped Smithfield Ham

½ C. Green Peas

2 Eggs, Beaten

1 oz. Cellophane Noodles

1 C. plus 4 T. Peanut or Vegetable Oil

1 C. Bamboo Shoots, diced

20 nice, round, Lettuce Leaves

 

Combine broth, soy sauce, sesame oil, salt and pepper in a small bowl; set aside.  Combine rice wine, tapioca starch and salt in a large bowl. Add chicken and marinate at least 20 minutes. Soak mushrooms in hot water until soft, about 20 minutes; drain. Discard stems. Dice mushrooms into ¼” pieces. Boil ham in a small pot of water for 10 minutes; remove with slotted spoon. When cool, chop into ¼” dice. Boil green peas in the boiling water for one minute. Drain and rinse with cold water. Heat wok over medium-high heat until very hot. Reduce heat to low and allow the wok to cool for 2 minutes. Pour in a quarter of beaten egg, swirl around wok until a thin round egg sheet forms. Turn sheet and cook 30 seconds more. Transfer to a plate to cool. Repeat 3 times with remaining egg. When cool, cut sheets into ¼” pieces. Cut and loosen cellophane noodles and separate them into several batches. Heat 1 C. oil in the wok over medium high heat until very hot. Deep fry the cellophane noodles, a few at a time, until puffed up, just 2 or 3 seconds on each side. Transfer to platter. Discard oil. Add 2 T. fresh oil to wok and heat over medium high heat. Add marinated chicken and stir fry 30 seconds or until it turns white. Drain and set aside. Add 2 T. oil to wok and heat over medium high heat. Add ham, mushrooms, peas and bamboo shoots and stir fry about 1 minute. Add cooked chicken, egg, and the seasoning sauce made of the broth, soy sauce and sesame oil. Stir fry over high heat until heated through and well mixed. Spoon meat and vegetables over the cellophane noodles. Diners should help themselves by placing some meat and noodle mixture in a lettuce leaf and wrapping the leaf around the mixture. From: Dim Sum Made Easy

Thai Shrimp Fried Rice

Thai Shrimp Fried Rice

Thai Shrimp Fried Rice2 T. vegetable oil, divided
1/2 C. chopped onion
1 clove garlic, minced
1/4 pound peeled and deveined small shrimp
1/2 C. assorted vegetables, such as frozen mixed vegetables
2 C. cold cooked Jasmine Rice
2 T. Spicy Thai Chili Sauce
1 T. Fish Sauce
1 egg, lightly beaten

Heat 1 T. of the oil in large skillet on medium-high heat. Add onion and garlic; stir fry about 30 seconds or until garlic is lightly browned. Add meat and vegetables; stir fry 3 minutes or until meat is cooked through. Stir in rice, chili sauce and fish sauce; stir fry for 3 minutes or until rice is heated through. Push rice mixture to side of skillet. Add remaining 1 T. oil to middle of skillet. Add egg; scramble until set. Stir into rice mixture.

Cherry and Smoked Turkey Salad

Cherry and Smoked Turkey Salad

12 oz. smoked turkey, sliced

2 C. 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 T. vegetable oil and 1 clove crushed garlic until hot but not smoking; cool and remove garlic. Add 2 T. balsamic or red wine vinegar and 1 T. each honey and hot dry mustard and 1/2 tsp. each ground ginger and salt; mix well. Makes about 1/3 C.

Root and Cherry Salad

Root and Cherry Salad

1 C. each thin julienne carrots, turnips, rutabagas and jicama

1/2 C. finely sliced sweet onion

3 T. white wine vinegar

1 T. vegetable oil

1 T. sugar

1 small clove garlic, minced

1 tsp. salt

1/8 tsp. bottled hot pepper sauce

2 C. pitted fresh sweet Northwest cherries

Lettuce leaves

 

Combine all ingredients except cherries and lettuce in medium bowl; mix well. Refrigerate at least 1 hour. Just before serving, add cherries and mix well. Serve on lettuce-lined plate.

 

Blushing Turkey and Cheese Sandwiches

Blushing Turkey and Cheese Sandwiches

4 crusty French sandwich rolls

4 oz. chevre (goat) cheese

1 C. pitted, chopped Northwest fresh sweet cherries

1/4 C. lowfat mayonnaise

1 T. each Dijon-style mustard and chopped fresh basil

8 oz. thinly sliced roasted turkey breast

2 C. baby spinach leaves

 

Slice sandwich rolls in half horizontally, leaving one long side attached. Spread one oz. cheese on cut side of bottom half of each roll. Combine cherries, mayonnaise, mustard and basil; mix well. Spread 3 to 4 T. cherry mixture on cut side of top half of each roll. For each sandwich arrange 2 oz. turkey on cheese and top with 1/2 C. spinach leaves. Serve immediately or keep refrigerated until ready to serve. Picnic Tip: Wrap each sandwich in plastic wrap, aluminum foil, sandwich bag or plastic container. Store in cooler.

Cherry French Toast

Cherry French Toast

1-1/2 C. milk

6 eggs

1/3 C. maple syrup

3 T. sugar, divided

1 T. grated orange peel

1/8 tsp. salt

8 slices (4-1/2 x 3-1/2 x 1/2-inch) French bread

4 C. pitted Northwest fresh sweet cherries, halved

1/2 C. orange juice

Vanilla yogurt

 

Combine milk, eggs, maple syrup, 2 T. 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 T. 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 C. cherries and a dollop of vanilla yogurt. Serve immediately.

Anne’s Celery Root Remoulade with Smoked Duck

Anne’s Celery Root Remoulade with Smoked Duck

1 C. homemade thick mayonnaise

1 tsp. Dijon mustard

1/2 tsp. chopped capers

1 cornichon, finely chopped

Juice of one lemon

1/2 anchovy, rinsed and chopped

1 tsp. champagne vinegar

1 tsp. chopped fresh tarragon

1 tsp. chopped fresh parsley

1 (about 12 oz.) celery root, peeled and grated

Salt and white pepper

2 red bliss potatoes, thinly sliced and blanched

1/2 C. champagne and herb vinaigrette

1 (10-oz.) smoked duck breast seared medium rare

2 T. finely chopped parsley

 

In a mixing bowl, combine the mayonnaise, Dijon, capers, cornichon, lemon juice, anchovies, vinegar, and herbs. Mix thoroughly. Season with salt and pepper. Fold in the grated celery root. Season the sliced potatoes with salt and pepper. In the center of the plate, layer the potatoes forming a 3-inch circle. Using a 3-inch circle cutter, form 1/2 C. of remoulade on top of the potatoes. Thinly slice the smoked duck and wrap around the remoulade. Drizzle the vinaigrette around the plate. Garnish with parsley.

 

Hot Walla Walla Sweet Artichoke Dip

Hot Walla Walla Sweet Artichoke Dip

1 (225 ml.) jar Walla Walla Sweet Onion Mustard

1 (8 oz.) package cream cheese, softened

1 1/2 C. mayonnaise

1 (14 oz.) can artichoke hearts, drained

1 3/4 C. grated parmesan or romano cheese

 

Beat cream cheese at medium speed with an electric mixer until smooth. Mash artichoke hearts and add to cream cheese. Stir in mayonnaise, Walla Walla Sweet Onion Mustard and cheese. Spoon into a greased or sprayed baking dish. Bake, uncovered, at 350 degrees for about 20 minutes or until heated through. Serve with assorted crackers such as Roasted Garlic & Rosemary or Toasted Sesame Wisecrackers

Puyallup Valley Red Raspberry Jam Cake

Puyallup Valley Red Raspberry Jam Cake

1/4 C. butter or margarine

1 C. white sugar

2 egg yolks

1 tsp. baking soda

1 C. buttermilk

2 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 tsp. cocoa

1 tsp. ground cinnamon

1/2 tsp. allspice

1 C. Puyallup Valley Red Raspberry jam

1 C. sifted confectioners’ sugar

1 to 2 T. milk

1 T. butter or margarine, softened

1/2 tsp. vanilla extract

 

Combine flour, baking powder, salt, cocoa, cinnamon, and allspice. Dissolve soda in buttermilk, stirring well. Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in Red Raspberry Jam. Pour batter into a greased and floured 10 inch bundt pan. Bake at 350 degrees for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool completely.  Combine confectioners’ sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake.

Bake-Free Pacific Northwest Blackberry Bread Pudding

Bake-Free Pacific Northwest Blackberry Bread Pudding

1 loaf day-old French bread

1/3 C. softened butter

1 C. Wild Blackberry Syrup

1 C. of sugar (use Splenda for fewer carbs)

approx. 4 C. fresh Pacific Northwest Blackberries (if you’re lucky enough to get some, if not, frozen works)

 

Lightly butter a 9 x 5 deep loaf pan. Remove all crust from French bread and slice long way into 1/2 inch slices. Butter all sides and edges of bread. Place a layer of berries into pan followed by a sprinkling of sugar. Cut and arrange bread into the pan for the next layer. Repeat layers of berries, sugar and bread until pan is full. Place another loaf pan on top of layers and weigh it down. Refrigerate overnight. To remove from pan, place pan in warm water for 5 minutes and invert. Slice, drizzle with berry syrup, top with whipped cream and serve.

Smoked Salmon Pinwheels

Smoked Salmon Pinwheels

(2) 3 oz. boxes Wild Pacific Smoked Salmon Divide into 6 portions:

4 oz. Lite cream cheese½ C. alfalfa sprouts ½ C. alfalfa sprouts

1 T. Onion, finely chopped 1 avocado, thinly sliced

1 tsp. Prepared horseradish ½ cucumber, chopped

6 corn tortillas

 

Mix salmon, cream cheese, onion and horseradish. Spread salmon mixture evenly on tortillas. Layer sprouts, avocado and cucumber. Roll up tightly. Cut each rolled tortilla into bite-sized pieces

Smoked Salmon Chowder

Smoked Salmon Chowder

1 C. smoked salmon, cut in chunks 1 ¼ C. chicken bouillon

2 T. butter ¼ C. sour cream

½ C. chopped onions 1 tsp. minced dill

¼ C. celery 1/8 tsp. Pepper

½ C. chopped green pepper

1 T. chopped parsley

2 T. flour

 

In a saucepan, melt butter, sauté onion, celery, pepper. Stir in flour, add bouillon and cook over medium heat, stirring constantly until reaching boiling point. Add sour cream, dill, smoked salmon; heat 2-3 minutes, stirring constantly. Add parsley before serving.

Pacific Northwest Bing Cherry Couscous Salad

Pacific Northwest Bing Cherry Couscous Salad

1 C. chicken broth

3/4 C. quick-cooking couscous, uncooked

1/2 C. Dried Pacific Northwest Bing Cherries

1/2 C. coarsely chopped carrots

1/2 C. chopped unpeeled cucumber

1/4 C. sliced green onions

1/4 C. toasted pine nuts or slivered almonds (optional)

3 T. balsamic vinegar

1 T. olive oil

1 T. Walla Walla Sweet Onion Mustard

Salt and pepper, to taste

 

Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes. Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well. Combine vinegar, olive oil and mustard in a small container; mix well. Pour over couscous mixture; stir to coat all ingredients.

Season with salt and pepper, if desired. Serve chilled or at room temperature. Note: To toast pine nuts or almonds, spread nuts in an un-greased pan. Bake in a preheated 350-degree oven 5 to 7 minutes, stirring occasionally, or until brown.

Ina Garten’s Spanish Tapas Peppers

Ina Garten’s Spanish Tapas Peppers

Ina Garten’s Spanish Tapas Peppers

 

1/2 cup cream sherry

1/2 cup golden raisins

3 medium red bell peppers

2 medium yellow bell peppers

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon minced garlic (3 cloves)

3/4 cup chopped green pitted olives (4 to 6 ounces with pits)

8 oil-packed anchovy fillets, drained and minced

1 large tomato, seeded and diced

1 scant teaspoon saffron threads, crumbled

2/3 cup coarse fresh bread crumbs from a baguette (crusts removed)

1/3 cup good olive oil

Minced fresh flat-leaf parsley

 

Preheat the oven to 375°F. Combine the sherry and raisins in a small saucepan, bring to a boil, and simmer for 5 minutes, until most of the liquid has evaporated. Drain the excess liquid and set the raisins aside. Meanwhile, cut each pepper in half through the core and remove the ribs and seeds. Cut each half lengthwise into 3 wedges and arrange them cut-side up in a single layer in two large shallow oven-to-table baking dishes. Sprinkle with 1 teaspoon salt. In a medium bowl, combine the steeped raisins, garlic, olives, anchovies, tomato, saffron, breadcrumbs, olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread about a tablespoon of the mixture on each pepper wedge. Bake for 35 to 40 minutes, until the peppers are tender and the filling is a little crisp on top. Sprinkle with parsley and serve warm or at room temperature.

Mega Meatball Pizza

Mega Meatball Pizza

1 pizza dough, store bought or from your favorite pizza shop

A palm full all-purpose flour or cornmeal

Extra-virgin olive oil, for drizzling, plus 2 T. – 2 turns of the pan

2 T. finely chopped rosemary leaves, a couple of sprigs

Coarse salt

1 1/2 lb. ground sirloin

1 medium onion, finely chopped

4 to 6 cloves garlic, finely chopped

Black pepper

1 (6-oz.) can tomato paste

1/2 C. grated Parmigiano-Reggiano

A handful flat-leaf parsley, chopped

1 tsp. dried oregano

3/4 lb. fresh mozzarella or brick mozzarella, your choice, sliced or grated

 

Preheat oven to 425 degrees F. On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes. Heat a large skillet over medium high heat. Add 2 T. extra-virgin olive oil, 2 turns of the pan, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the cheese, parsley and oregano. Remove pizza crust from oven and top with meat. Arrange cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes.