Cherry Jubilee

Article Tools

Image Gallery

Print

E-mail

Comments

RSS

Preheat the oven to 350°F In a food processor or using a strong fork, mix the topping ingredients (except the oats) until small crumbs form. Briefly mix in the oats. Pour into a bowl and set aside. Lightly grease an 8- or 9-inch round cake pan. In the processor or using a mixer, mix well the ingredients up to the buttermilk. Stir together the flour, baking powder, and soda. Briefly mix into the wet mixture. Pour half the batter into the pan. Spoon the cherries evenly over the batter. Spoon the rest of the batter over the cherries. (Some will show through.)

Sprinkle on the topping. Bake for 30-35 minutes until lightly browned and an inserted toothpick comes out clean. Cool for ten minutes before slicing into wedges.

Grilled Chicken Salad with Cherry Vinaigrette

Next time you have the grill fired up, grill a few extra chicken breasts for a summer salad the following day.

2 boneless chicken breasts, cut in half to make four pieces (about 1/4 pound each)
olive oil, salt, freshly ground pepper
optional: fresh herbs such as thyme and rosemary
about 8 cups assorted garden lettuce or greens such as baby romaine, leaf, red oak, endive, arugula, spinach (about 1/2 pound)
1 medium red onion, halved and sliced thin
10-15 radishes, sliced thin

Vinaigrette:

1 cup fresh cherries, pitted
2 1/2 tablespoons balsamic vinegar
2 tablespoons canola oil (or any mild oil)
1 tablespoon sugar
1/2 cup cherry juice
2 teaspoons grated ginger root (peeled first), dash salt, cayenne pepper and/or freshly ground pepper

I n a blender, combine the ingredients for the vinaigrette. Chill in a jar until ready to use. (The dressing can be strained for a smoother appearance.) Brush the chicken with oil and sprinkle with salt, ground pepper, and any fresh herbs you may have. Grill and chill until needed. Wash and dry the salad greens. Toss with the onions and radishes. Slice the chicken diagonally into thin strips. Just before serving, toss the lettuce and vinaigrette. Lay the salad on the plates and top with the sliced chicken. Garnish with chopped fresh herbs.

Maple Cherry Sauce

Here's a sauce that can be used hot or cold as a topping for grilled meats, yogurt, ice cream, or cheesecake. We used it instead of frosting for chocolate birthday cupcakes. Tart cherries may be used but you'll need to adjust the sweetening.

RSS | Comments | E-mail | Print