Posts Tagged ‘Cherries’

Lamb Skewers with Cherries and Mushrooms

Posted May 30th, 2011 in Main Dishes, Recipe


2 lbs. boneless leg of lamb

Kosher salt and fresh cracked pepper

juice of one lemon

several sprigs of fresh Oregano or 1 TBS dried

4 cloves of garlic, crushed

1/4 cup olive oil

1 can Oregon Dark Sweet Cherries, well drained

8oz baby bella mushrooms, washed and trimmed

Wooden skewers soaked in water


Slice the lamb into strips about 2 inches wide and 1/4 inch thick. Season all over with the salt and pepper.  Put the olive oil, lemon, garlic and oregano in a large ziploc bag. Swish to combine. Add the lamb and shake to make sure all pieces are well coated.  Marinate for at least 1 hour or overnight.

Soak the skewers in water for at least 30 minutes.  Skewer the lamb strips, cherries and mushrooms beginning and ending with a mushroom cap.  Heat the grill. Place skewers over direct heat and watch until they take on a nice char. Turn over and continue until they are nicely charred on all sides. This should take about 12-15 minutes for medium rare.  

Paired with some nice grilled asparagus, a Greek Salad and bread you will have a delicious Memorial Day Grilled Feast!

Dark Chocolate Cheesecake with Warm Two Cherry Compote

Posted February 13th, 2011 in Desserts, Recipe

Recipe for Dark Chocolate Cheesecake with Warm Two Cherry Compote:

Serves 12     Preheat the oven to 350 degrees


2 ½ cups graham cracker crumbs

1 stick of butter, melted

Mix together and press into the bottom of a 10-inch spring form pan.  Bake at 350degrees for 8-10 minutes. Let cool while making cheesecake. (tip: put a cookie sheet under on the rack below the pan to catch any melted butter that might drip out)

Cheesecake :

8 ounces bittersweet chocolate

2 pounds cream cheese, cut into cubes

1 ½ cups granulated sugar

3 whole eggs

2 eggs, separated

¼ cup crème de cacao

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

Melt the chocolate in the top of a double boiler set over a pan of gently simmering water.  Put the cream cheese in the bowl of a food processor and process to soften.  Stop the machine and scrape down the sides of the bowl. Add the sugar and process again until the cream cheese is very smooth. With the machine running, add the melted chocolate through the feeder tube. Again, scrape down the sides of the bowl and add the whole eggs and 2 yolks. Process to mix. Add the crème de cacao, cinnamon and vanilla and process to mix. Pour the batter into a bowl. Whip the egg whites until soft peaks form. Fold the egg whites into the batter in the bowl. Transfer the batter to the prepared pan and bake in the oven for 1 hour, or until the cake appears set when you gently jiggle the pan. Remove the cake from the oven, let it cool for 10 minutes, and then put it in the refrigerator to chill for 2 hours.

Two Cherry Compote:

1 can Oregon Fruit Dark Sweet Cherries, drained reserve juice

1 can Oregon Fruit Red Tart Cherries, drained

2 Tbs. Cornstarch

¼ cup sugar

½ cup brandy

½ teaspoon pure vanilla extract

1 cup heavy whipping cream

In a medium saucepan, combine the reserved juice with brandy,cornstarch, and sugar whisking together.  Heat and stir to boiling until thickened and clear, continue whisking occasionally.  Remove from heat and gently mix in both cherries. Whip the cream to soft peaks. Cut the cheesecake into slices. Serve with a few spoonfuls of warm compote over cheesecake with a nice dollop whipped cream.

Breakfast or Dessert- Fast, Healthy and Convenient

Posted January 7th, 2011 in Breakfast, Desserts, Healthy Eating, Healthy Tips, Posts, Recipe, Superfood

My top New Year’s Resolution is to have more fun!  I am busy all the time and sometimes it gets in the way of my fun so I resolve to rectify that situation this year and to kick it off on January 2, 2011 I went skiing with Kaitlin and two of my best ski buddies, Lori and Joan. It was a spectacular day; the snow was light, powdery and deep. The air was crisp and cold and you could see those flecks that look like glitter in the air.  It could not have been more perfect. We got up early and skied several runs as the crowds were light as well. Because it was the New Year and we are all in the “get healthy” mind set we started the day with this most fantastic breakfast: fat free Greek yogurt, red tart cherries packed in water, a sprinkling of walnuts and a drizzle of honey.  Let me tell you about this honey.

My friend Laura Flowers, The Cooking Photographer, presented me with a jar when we met in San Francisco in the fall. It is Knapweed Honey and it is like nothing I have ever tasted. Her little jar label says “This special honey was made in the pristine Northern Idaho forest by bees who visit the purple Knapweed flowers. With its mild flavor, unique sweet tang, and light amber color this honey is a treasure”. And it most certainly is. I have been rationing it out using it only with dishes like this where you can truly taste it.  I am unbelievably honored that she bestowed this gift upon me.

This dish makes a delicious dessert too and since we are all watching our weight this time of year it is a guilt free treat.  At the end of the day, we collapsed on the couch with sore muscles and great big smiles.  What a phenomenal way to implement a New Year’s Resolution. I could get used to this…..

Salted Chocolate Truffles with Cherry Centers

Posted December 11th, 2010 in Desserts, Recipe

Need a unique gift idea for Christmas or Valentine’s Day? Make these Salted Chocolate Truffles with Cherry Centers. They are mmmm mmmm good!

Makes about 32 truffles


1 cans Oregon Fruit Dark Sweet Cherries well drained

1 Tbs. Cherry Kirsch

1 Tbs Crème d’ Cacao

8oz bittersweet chocolate

8 oz semisweet chocolate

1 can sweetened condensed milk

1 Tbs vanilla extract

24 oz Milk Chocolate Chips

2 Tbs shortening



Drain the cherries and add the brandy and crème d’ cacao and toss gently. Soak over night.

Melt the bittersweet and semisweet chocolate in a double boiler over medium heat. (If you don’t have a double boiler use any saucepan with water at a steady simmer with a bowl over it. Best if the bottom of the bowl isn’t in the water).

When melted and smooth, stir in the sweetened condensed milk.

It will be sticky like melted marshmallows.  Stir in the vanilla and the chocolate will get shiny.

Let cool to room temperature. Spray your hands frequently with cooking spray. This is messy!!  Drain the cherries. Pick up a rounded teaspoonful of the truffle mixture and  wrap around a cherry. Roll until you have a smooth ball.  Put on a tray lined with parchment or wax paper.  Freeze overnight.

Melt the milk chocolate with the shortening in the double boiler or microwave stirring until smooth.  Dip the truffle balls in the chocolate and lift out of the chocolate with a fork tapping gently to release any excess.  Put on a clean piece of parchment or wax paper and sprinkle with a little coarse ground sea salt while still warm.

Using a toothpick to slide the truffle off the fork and to score the chocolate so that the bottoms are clean is a great tip.  Let the truffles cool and the milk chocolate to set.

Traditional Cherry Pie

Posted February 17th, 2010 in Desserts, Recipe


  • 2 cans Oregon Fruit Red Tart Cherries packed in water, drained, reserving the juice from just one can
  • 3 Tbs cornstarch
  • 1/2 to 3/4 cup sugar, depending on how sweet you like your pie
  • 1/4 tsp almond extract, optional
  • a few drops of red food coloring, optional
  • 1 Tbs butter
  • 1 package Pillsbury Ready Crust, in the refrigerated section


  1. Preheat oven to 400 degrees
  2. Whisk together the cornstarch and sugar in a medium saucepan. Mix in the reserved juice and cook over medium heat whisking often until thickened and clear. Remove from heat and gently stir in the cherries. Add flavoring and color if desired.
  3. Line a 9 inch pan with one crust. Add the filling and dot with butter. Top with the other crust and flute the edges together. Fluting is just pinching gently to seal as you work your way around the edge of the pie. Vent with several two inch slices in the center of the pie. If you prefer a lattice crust, use a pizza cutter to slice half inch strips from one of the pie crusts. Lay half the strips vertically on a piece of waxed paper, leaving half inch between. Weave the rest of the strips horizontally, leaving a half inch between. Don’t worry if it is not perfect, dough is forgiving and looks beautiful when baked even if it isn’t perfectly even. Flip the waxed paper over and place on top of the filling and flute as above.
  4. Bake in the center of the oven for 35-40 minutes until golden brown and bubbling. If the edges are browning too quickly, cut a ring of aluminum foil and lay on top of the edges while it finishes baking. When done, cool completely before cutting.


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