Entree recipes

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 taste
    2.)  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 later
    3.) 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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Cherry and Apple Pork Tenderloin

Course: Main Course
Servings: 4

Ingredients

  • 1/4 cup Fresh Northwest Cherries Chopped
  • 1 cup Apple Juice
  • 1 tsp ground ginger
  • 1 tsp all spice
  • 2 tbsp honey
  • 2 whole pork tenderloin, cleaned and trimmed cut in to medallions
  • 1 can chicken broth (14.5oz)
  • 2 tsp cornstarch
  • salt and pepper to taste

Instructions

  • Combine first 5 ingredients in a shallow dishor large heavy-duty zip-lock plastic bag, gently squeezing to blend; add porkmedallions. Cover or seal, and chill 30 minutes
    Remove pork from marinade, reserving marinade.
    Turn BBQ Grill on
    Season pork with Salt and Pepper, Arrange porkmedallions over grill, rotate pork on both sides 5 minutes or until done.
    Pour reserved marinade into a small saucepan.Add chicken broth to marinade. Bring mixture to a boil over medium-high heat;boil, stirring occasionally, 5 minutes. You might need to thicken with a touchof corn starch
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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 Turkey Roll

Course: Main Course

Ingredients

  • 1 boneless skinless turkey breast half (about 1-1/2 lb.)
  • 3 tsp vegetable oil, divided
  • 1/4 cup each chopped celery and water chestnuts
  • 2 tbsp chopped onion
  • 1 cup coarsely chopped Northwest fresh sweet cherries
  • 1 cup coarse dried bread crumbs*
  • 2 tsp chopped fresh sage
  • 1 tsp chopped fresh rosemary
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • paprika

Instructions

  • Cut turkey breast horizontally toward the thick edge to within 3/4-inch of the edge; do not cut through into two separate pieces. The resulting piece should be roughly rectangular in shape. Spread turkey on sheet of plastic wrap; cover with second piece of plastic wrap. Pound with meat mallet to form a rectangular piece, 1/2-inch thick. Heat 2 teaspoons oil in skillet and sauté celery, water chestnuts, and onion until crisp-tender. Add cherries, bread crumbs, sage, rosemary, salt, and pepper. Mix well. Remove top plastic wrap from turkey. Spread cherry mixture over turkey, leaving 1-inch uncovered along long edge. Roll tightly and secure with skewers or wooden picks or tie at 2-inch intervals. Brush or rub with remaining oil and sprinkle paprika over entire surface. Discard bottom plastic wrap. Bake on rack in baking pan at 325°F 50 to 60 minutes or to internal temperature of 170°F. To serve hot, let stand 10 minutes before slicing. To serve cold, cool whole turkey roll at room temperature and refrigerate; slice just before serving.
    *Cube and process bread in food processor to coarse crumb stage. Dry at 300°F about 5 minutes or until crumbs are dry but not browned. Or spread crumbs on baking sheet and leave at room temperature overnight.
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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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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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recipe entrees pizza block

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

Ingredients for the cream cheese filling

  • 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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