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Fresh Cherry Pizza
Course: entree
Servings: 4
Calories: 466kcal
Cherry season means fresh, light flavors are the star of the show. While cherries may not be the first topping that comes to mind for pizza, they certainly should be. Fresh cherries add a pop of sweetness and pair perfectly with pesto, mozzarella cheese, and slices of shallot or red onion. This fruit and veggie pizza is delicious on its own, or you could add meat such as ground sausage or prosciutto for extra protein.
Ingredients
- 1 ball of pizza dough
- 2 tbsp pesto
- 12 fresh cherries, pitted and sliced in half
- Fresh mozzarella cheese
- Shallot or red onion, sliced
Instructions
- Stretch and shape the pizza dough.
- Brush the pesto over the stretched pizza dough.
- Top the pizza dough with mozzarella cheese.
- Top with sliced cherries and sliced shallot.
- Cook the pizza either in an outdoor pizza oven or inside in your home oven. Once cooked, remove the pizza from the oven and finish it with finely grated parmesan cheese.
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Roast Pork Tenderloin with Cherry Sauce
Cook Time: 30 minutes minutes
Course: entree
Servings: 2
Roast Pork Tenderloin with Cherry Sauce is a quick and comforting 30 minute meal that combines the best flavors of summer in every fork full. The roast pork tenderloin is moist and juicy while the sweet northwest cherries and fresh thyme complement the flavor of the meat to perfection
Ingredients
- 1 pork tenderloin (weighing about 1.15lbs in total)
- 1 tbsp Herbes de Provence (if you don't have Herbes de Provence you can use fresh rosemary and thyme)
- 2 tbsp olive oil
- 1 tsp sea salt
- fresh cracked black pepper a few turns of the pepper mill
- 2 cups fresh, sweet, Northwest Cherries
- 1 clove garlic, finely chopped
- 1 tbsp fresh thyme leaves (remove the leaves from the stalk by scraping your fingernail along the stalk from the underside)
- 2 tbsp butter
Instructions
- Preheat your oven to 425 degrees F.First, let's season the pork tenderloin. This can be done the night before and left to marinate in the fridge if you wish, however I often do this immediately before cooking to be honest. Remove the pork tenderloin from the package and pat dry with a paper towel. I always hear Julia Child's voice in my head when I pat the meat dry. It won't sear properly if you don't!Set in a bowl and sprinkle with the Herbes de Provence, olive oil, salt and pepper. Make sure each filet is fully coated. Set aside.(Please make sure to secure your cutting board before you start cutting - you can do this with a damp paper towel or with jar gaskets like I do)Slice the cherries. If you have a cherry pitter, use that, it makes it so easy. I don't have one surprisingly so I slice around the pit making 4 slices. I like to leave the sweet cherries in big pieces as they look so pretty.Slice the ends off the garlic and then, using the flat side of your knife, press down with your palm to smush the garlic - the peel will come right off (Le Chef's tip - no fancy gadgets needed). Slice thinly.In an oven safe pan (like a dutch oven) heat a tbsp of olive oil over medium heat on the stove.Place the pork loin in the oil. Give it a quick sear 3 minutes (or until golden brown) on each side (each of the 4 sides of the loin should be browned). Flip over using a pair of kitchen tongs.Remove the pan from the burner and place in the middle rack of the preheated oven, uncovered for 15 minutes with half of butter sliced on top in thin slices. The meat will still be slightly pink inside - it will continue to cook as it rests. This is the key to juicy pork tenderloin. The seared outsides locks all the moisture inside. It is delicious! If you have a meat thermometer, the internal temperature should read 145 degrees right out of the oven.Remove pan from the oven and extract the pork tenderloins and set on a cutting board to rest for 10 minutes at room temperature. If you don't let the tenderloin rest, all the juices will run out of the meat when you cut it and you will be left with dry pork. Not good.Now is the time to make the cherry sauce. Put the oven pan back on the burner over medium heat. Add the remaining tbsp of butter and the garlic, cherries and thyme to make a quick pan sauce..Use a rubber spatula to gently scrape all the browned bits off the bottom of the pan - this is where all the flavor is!Simmer for 10 minutes until the cherries are soft and the sauce has thickened slightly.Turn off the heat and serve immediately.If you are serving with wild rice (like in the photo) I recommend cooking your rice to package instructions before you begin the meat as cooking time can be longer.https://lechefswife.com/roast-pork-tenderloin-with-cherry-sauce/
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Grilled Wild Salmon with Warm Bing Cherry, Sweet Onion, and Tarragon Chutney
Course: Main Course
Servings: 4
Calories: 359kcal
Author: Dalis Chea
Ingredients
- 1 Walla walla sweet onion, sliced
- 1 tbsp olive oil plus oil for grilling
- 1 tbsp minced ginger root
- 1 tsp garlic, chopped
- 1/2 lb Bing Cherries, pitted and halved
- 1/4 cup red wine
- 2 tbsp red wine vinegar
- 1 tbsp sugar
- 2 tsp tarragon leaves, plus sprigs for garnish
- salt and pepper to taste
- 1 1/2 lbs wild salmon filet, cut in 4 portions
Instructions
- To make the chutney, in a hot saucepan, caramelizeonions in oil, then add ginger and garlicand cook until lightly golden. Add cherries and cook gently. Deglaze pan with red wine and reduce until cherriesare tender. Finish with vinegar,sugar, tarragon, salt, and pepper.
- To grill the salmon, preheat abackyard barbecue and rub the grilling surface with oliveoil. Season the salmonfillets lightly with salt and pepper. Grillskin-side-up for five minutes,or until dark lines form onthe flesh, then turn the salmon and grill until the fish is just cookedthrough, about 4 minutes more. Serve the salmon with the chutney and garnish with tarragon sprigs.
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Cherry Burger
Course: Main Course
Servings: 4
Ingredients
- 1 lb lean ground beef
- 1/4 cup Shallots chopped
- 2 tbsp Fresh Basil chopped
- 1 clove garlic minced
- 1 tbsp Worcestershire Sauce
- 3/4 tsp Salt
- 1/4 tsp Ground Black Pepper
- 4 Whole wheat hamburger buns
- 4 large lettuce leaves
Hot Cherry Orange Relish
- 1 cup Northwest Cherries Pitted and chopped
- 1/2 cup Unpeeled Orange Chopped
- 1/2 cup Sweet Onion Chopped
- 1 Jalapeno Pickled or Fresh
- Salt and Pepper to taste
Instructions
- Combine ground beef, cherries, shallots, basil, garlic, Worcestershire sauce, salt, and pepper; mix well. Form meat into 4 patties. Barbecue patties over medium heat about 15 minutes, turning once halfway through cooking time, for medium doneness or cook to desired degree of doneness. Toast hamburger buns over barbecue grill if desired. Place lettuce leaf on bottom half of hamburger bun, beef patty on lettuce and top with hot cherry orange relish.
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Fish Tacos with Cherry Salsa
Course: Main Course
Servings: 4
Ingredients
Cherry Salsa
- 1 cup prepared salsa
- 1 cup Northwest Cherries chopped
- 1/4 cup Sweet Onion chopped
- 1-2 tbsp Jalapeno pepper finely chopped
- 1 lb White fish filets (halibut, cod, tilapia)
- 2 tbsp Flour
- 1/2 tsp Salt
- 1/8 tsp Ground black pepper
- 1 tbsp Olive oil
- 1 cup Northwest Cherries pitted and halved
- 1/4 cup green onion sliced
- 1/4 cup cilantro chopped
- 1 tbsp Jalapeno Pepper
- 8 Corn tortillas
- 2 cups Shredded lettuce
- 1 cup Diced avocado
Instructions
- Prepare Quick Cherry Salsa and let set for an hour. Cut fish into 3/4-inch cubes. Combine flour, salt and pepper. Sprinkle seasoned flour over fish cubes and toss to coat pieces. Heat olive oil in a nonstick pan over medium-high heat and sauté fish until lightly browned and cooked. Add cherries, green onion, cilantro and jalapeno pepper; sauté about 1 minute or until cherries are thoroughly heated. If desired, wrap tortillas in microwave-safe plastic wrap and microwave at HIGH 1 to 1½ minutes. Divide fish and cherry mixture in 8 and spoon each portion to one side of each tortilla, top with 1/4 cup lettuce and 2 tablespoons diced avocados. Fold tortilla in half or roll into cone shape. Serve with Quick Cherry Salsa. Makes 4 servings.Quick Cherry Salsa: Combine 1 cup prepared salsa with 1 cup chopped cherries, 1/4 cup chopped sweet onion and 1 to 2 tablespoons finely chopped jalapeno pepper*; mix thoroughly. Let stand at least 1 hour to allow flavors to blend. Makes 2 cups.* For a milder sauce, substitute Anaheim chili peppers
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Pan seared duck breast with a Northwest sweet cherry gastrique
Course: Main Course
Servings: 4
Author: Eric DeBonis
Ingredients
For the Gastrique:
- 1/2 cup sugar
- 1/4 cup rice wine vinegar
- 1 cup reduced duck stock alternatively veal stock can be used)
For the cherry compote:
- 1 cup red wine
- 8-12 Northwest Cherries, pitted
- 1/4 cup sugar
For the duck breast:
- 4 6-7oz duck breasts
- sea salt and pepper
Instructions
- 1.) Make the gastrique: In a non-reactive sauce pan (Stainless steel) put 1/2 cup of sugar. Put the sauce pan over medium high heat and watch as the sugar starts to caramelize on the sides. As soon as this occurs, stir the sugar with a wooden spoon as to ensure the melted sugar stays smooth and not lumpy. When a nice dark golden color is obtained, slowly pour the rice vinegar over the caramel while stirring constantly. Be extremely careful as the caramel will boil very strongly and cause burns. as soon as the mixture is homogeneous again, boil slowly for a minute or two. Add the duck stock, then the cherry compote to the mixture and bring to a boil. Turn the heat down and let the sauce reduce by 1/3to 1/2. When the sauce reaches a syrupy consistency, taste it and add sea salt to taste2.) Make the cherry compote: In a non-reactive sauce pan(Stainless steel), combine the pitted cherries, the red wine and the sugar. Bring to a boil, turn the heat down so that the mixture comes to a slow, rolling boil. Reduce until half the liquid has evaporated and it has a syrupy consistency. Take the pan off the heat, set aside for later3.) Pan-sear the duck breast: sprinkle sea salt and fresh ground pepper over both sides of the duck breast. Heat a sauté pan over medium high heat and place the duck breasts with its skin side down.When a nice dark, golden brown color is obtained, turn the breasts over on the meat side for 2-3 minutes. Turn again on the skin side and place the pan in a 400°f oven until desired doneness is achieved, 2-3minutes for medium rare, 5 minutes for medium. Remove from pan and let the meat rest for 10 minutes.4.) Plate the duck breasts: quickly reheat the sauce until it comes to a boil. Remove from heat. Slice the duck breast in a bias (at an oblique angle) and fan it over a warm plate, skin side up. Spoon sauce over the duck breast ensuring that each breast gets a few cherries.Serve with potato gratin or mashed potatoes.
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