Saturday, July 18, 2009

Rainier Cherries, a meal...

When you find Rainier Cherries at $2.88 a pound, you are going to buy them even if you live 4 hours away and are not leaving for another day. By the time the cherries and I got home, they needed to be used. Trying to figure out what to do with 2 pounds of cherries that need to be used and not wanting to make a dessert item gives one a definite challenge. Here is what I came up with....

Rainier Cherry Sauce

3 cups pitted Rainier Cherries

1/2 cup water

1/2 cup dry white wine

1/4 cup chopped shallot

2 tablespoons honey

2 tablespoons fresh lemon juice

1 teaspoon freshly grated lemon peel

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes
a pinch of thyme

In large saucepan, combine all ingredients; bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 30 minutes or until mixture thickens, stirring frequently. Serve over grilled salmon.

Note: I served this with salmon, and will not do so again, this is a perfect pork chop sauce and should be used as such...

Rainier Cherry Salad

1/2 cup of pitted Rainier Cherries

1 package of Arugula or Mixed Greens

1/4 cup of red onion or shallot, sliced thin

1/2 tablespoon of orange muscat vinegar (available from Trader Joe's)

1/4 cup of olive oil

a pinch of red pepper flakes

2 oz. of goat cheese, crumbled

salt and pepper

In a large bowl mix vinegar, olive oil, red pepper flakes, salt, and pepper, combine until emulsified. Mix in lettuce, coating with dressing, add shallot, and cherries, top with cheese. If on hand add some homemade croutons and serve.

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