Monday
Jul092018

Cherry Walnut Salsa

Prep time: 15 minutes

INGREDIENTS

2 cups pitted, fresh Orondo Ruby® cherries, coarsely chopped
1/3 cup chopped California Walnuts
2 tablespoons minced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon minced jalapeno pepper
Sea salt to taste

INSTRUCTIONS

Stir together all ingredients in a medium bowl. Cover and refrigerate until ready to serve. Great with tortilla chips, or served over grilled chicken or pork. Makes about 2 1/4 cups.

Friday
Jul062018

Orondo Ruby Sabayon

Recipe by Chef Heather Ostenson and the Balsamroot Bakery & Café. Opening in mid-July in Wenatchee. 

Orondo Ruby Sabayon 
4-6 servings

Sabayon
Adapted from Professional Baking, 6th Edition, Wayne Gisslen

Sabayon is an egg foam sauce. This preparation is made without wine or liquor, and is lightened with whipped cream.

INGREDIENTS

4 egg yolks, room temperature (65-70ºF)
3.5 oz simple syrup
2 oz heavy whipping cream, chilled

EQUIPMENT

Stand mixer with whip attachment (preferred) and steel or heat resistant bowl, or hand mixer with stainless steel bowl
Small sauce pan
Digital instant read thermometer
Wide, shallow mixing bowl
Rubber spatula

PREPARATION - Whipped Cream

1. Chill a bowl and whip or mixer beaters in the refrigerator or freezer until cold. Keep the whipping cream in the refrigerator until it is needed.
2. Pour the heavy whipping cream into the chilled bowl. Whip the cream to medium-stiff peaks. If you will be using the same bowl and whip for the next steps, gently transfer the whipped cream to another bowl, cover, and chill until needed. Wash, rinse, and dry mixing bowl and whip. 

PREPARATION - Egg Foam (Pâte à Bombe-style preparation)  

  1. Pour the simple syrup in the center of the sauce pan, and place over medium-high heat. Do not stir or shake the syrup. Heat the syrup to 248ºF. While the syrup is warming, begin whipping the egg yolks.
  2. Place the egg yolks in the mixing bowl. Aerate the yolks on low speed for 30 seconds to one minute, then increase to medium speed. Whip the eggs until they are a light lemon yellow color while syrup is coming to temperature.
  3. Slowly pour the heated simple syrup down the inside edge of the mixing bowl into the lightened egg yolks while whipping at medium speed. Pour very carefully to avoid catching the syrup in the whip or mixer beaters. Once the syrup has been added, increase the speed to medium high. Continue whipping until the mixture is light in color, has increased in volume, and is at or slightly above room temperature.
  4. Gently transfer the egg foam to the wide, shallow mixing bowl. Take the whipped cream from the refrigerator. Fold the whipped cream into the egg foam, one-third at a time, folding more whipped cream in before the mixture is uniform in color.
  5. Refrigerate completed sabayon, covered, until ready for assembly.

NOTE

The egg foam may be prepared using a process similar to that for Swiss meringue, where the egg yolks and syrup are combined together in a bowl over a hot-water bath (double boiler) over medium-low heat until mixture is pale and light in color. Mix until the mixture reaches 140ºF, and hold there for three minutes. Remove the mixture from heat and whip until cool and volume has increased. Take care to whip the mixture continuously while over the hot-water bath to avoid over-coagulation of the egg yolks.

Friday
Jul062018

Orondo Ruby Cherry Gin and Tonic

Created for: Chelan Fresh
Created by: Beth Williams and Meg Raines

When the sun gets hot, nothing beats a cherry gin and tonic at cocktail o’clock! This gorgeous drink looks fancy but is actually very simple to make. Make use of seasonal produce by garnishing your gin and tonic with fresh cherries, berries and basil. 

The syrup can be made with any type of cherry, but Orondo Ruby cherries give this gin and tonic a beautiful pale pink color. Make the syrup ahead of time to give it time to cool.


YEILD: 1 cocktail

INGREDIENTS

Cherry gin and tonic:
2 fl. oz gin
1 fl. oz Orondo Ruby cherry syrup (recipe below)
2 ice cubes
10 fl. oz tonic water
Handful of fresh Orondo Ruby cherries
Handful of fresh mixed berries (ie. blueberries, blackberry, raspberries, etc.)
Couple of fresh basil leaves
1/4 lime, cut into a wedge

Cherry syrup:
1 cup Orondo Ruby cherries, pitted
1 cup sugar
1 cup water

METHOD
1. Put all of the cherry syrup ingredients in a medium pan, stir, and bring to a boil.
2. Reduce the heat a bit and let simmer for 3 minutes.
3. Remove the pan from the burner and use a potato masher to squish the cherries and help them release their juice. Stir well.
4. Put the pan back on the stove and simmer for an additional 3 minutes.
5. Being very careful not to burn yourself, strain the cherry syrup through a wire mesh strainer and into a bowl. Press down carefully but firmly on the cherries until all the juice has been released. Discard the skins.
6. Set syrup aside to cool completely. Do not use hot syrup in your gin and tonic.
7. Now make the cherry gin and tonic. Start by pouring the gin and cherry syrup into a tall glass.
8. Add ice cubes and pour in the tonic water.
9. Garnish with the fresh cherries, berries and basil leaves.
10. Squeeze the juice from the lime wedge into the drink before dropping the wedge into the glass.
11. Serve immediately.


NOTE
* When making multiple cherry gin and tonics, set out all of your glasses and carry out each step across all of them (ie. put the gin in all of the glasses, then add the cherry syrup in all of the glasses, etc.). This way all drinks can be served at the same time and you can sip yours with your guests!
Friday
Jul062018

Creamy Summer Salad with Orondo Ruby Cherries

Created for: Chelan Fresh
Created by: Beth Williams, Meg Raines

YEILD: 2 mains/4 starters

INGREDIENTS

For the dressing:
1/2 cup tahini (sesame seed paste)*
Juice of half a lemon
1/2 cup water (plus extra if required)
1/4 teaspoon salt
1 generous pinch of ground black pepper

For the salad:
4 cups spring mix or assorted baby greens, packed
2 cups Orondo Ruby cherries, stemmed, halved and pitted
1 medium cucumber, peeled
1/2 cup walnuts, toasted and roughly chopped 
4 tablespoons basil, chopped 

METHOD
1. Start by making the tahini dressing. Put the tahini and lemon juice in small bowl and whisk until combined.
2. Pour in the water little by little, whisking between each addition, until all of the water has been incorporated.
3. Add the salt and pepper and whisk well.
4. If you find the dressing too thick, add extra water one tablespoon at a time until the desired consistency is reached.
5. Add all of the salad ingredients to a large bowl and toss.
6. Add 3 tablespoons of the tahini and toss to coat. Add extra sauce if desired and toss again. How much is needed is ultimately a matter of taste. Serve.
7. Alternatively, for a more elegant presentation, divide the spring mix/baby greens between 2 or 4 plates (depending on whether the salad is being served as a starter or a main).
8. Evenly divide and sprinkle the cherries and cucumber on top of each plate. Using zigzagging motions, drizzle about a tablespoon of tahini over each salad.
9. Sprinkle with basil and serve with extra dressing on the side for those who want more.

NOTES

* Tahini is a sesame seed paste andstaple in many cuisines, especially in the Mediterranean and Middle East. It is most notably used as an ingredient in hummus. Tahini can be found in the ethnic food section of many supermarkets. It can also be purchased in ethnic food stores, health food stores and online.

** The dressing recipe will make more than you need for the creamy summer salad with cherries. Leftovers can be usedin many ways, for example, to make hummus, drizzle on steamed greens or broccoli, dip crudités or chips in, etc.

Friday
Jul062018

Orondo Ruby Cherry and Plum Crumble

Created for: Chelan Fresh
Author: Meg Raines

The Orondo Ruby® cherry has a distinct flavor and the higher level of acid compliments juicy plums perfectly in this easy summer crisp recipe. Don’t forget the vanilla ice cream!

Yield: 6-8 servings

INGREDIENTS
Fruit mixture:

3 cups Orondo Ruby® cherries, pitted and torn into halves
2 cups ripe plums, pitted and sliced (about 3-4 plums)
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon freshly squeezed lemon juice

Topping:

1 ½ cups oats
½ cup quinoa flakes
¼ cup of sliced almonds, toasted
1 cup of Medjool dates, pitted (about 10 large dates)
¼ cup coconut oil, melted
1 tablespoon pure maple syrup
1 teaspoon of cinnamon
1 teaspoon of ground ginger
1 teaspoon of ground cardamom
pinch of salt 

METHOD

1. Preheat the oven to 350 degrees.
2. Put the pitted dates in a small bowl, cover will warm water and let soak for 15 minutes or so, while you assemble the rest of the crumble.
3. In a large mixing bowl combine the cherries and plums with ¼ cup of maple syrup, vanilla and lemon juice and toss gently until the fruit is well coated, pour into a 10 inch cast iron skillet or baking dish, and set aside.
4. In a large mixing bowl, add the oats, quinoa flakes, cinnamon, ginger, cardamom and a pinch of salt, toss to combine and set aside.
5. Drain the dates and finely chop them until they are a chunky paste-like consistency and place in a bowl, add 1 tablespoon of maple syrup and the melted coconut oil, mix until well blended.
6. Pour the date mixture into the oat mixture and mix until all the dry ingredients are well coated and turn into clumps. Your hands work the best here. Once combine, gently mix in the almonds.
7. Distribute the oat mixture evenly over the fruit, place in the center of the oven on the middle rack and bake for 30-45 minutes or until the top is nicely browned and the fruit is bubbling.
8. Remove from oven and cool slightly, serve warm or at room temperate, as is or with ice cream or whipped topping of choice.
9. The crumble will keep in a covered container in the refrigerator for up to 3 days.