Friday
Jul062018

Orondo Ruby Salad 

Recipe by Chef Heather Ostenson and the Balsamroot Bakery & Café.

This light summer salad blends the sweetness of the cherries with the tartness of lemon, the pungency of black pepper with the luxurious creaminess of goat cheese, and the light crunch and flavor of almonds.


INGREDIENTS

4 oz salad greens, rinsed and dried
4 oz goat cheese, softened slightly
3/4 tsp black pepper, medium grind
4 oz Orondo Ruby cherries
3 T sliced almonds
Lemon vinaigrette: http://www.foodnetwork.com/recipes/ina-garten/green-salad-vinaigrette-recipe.html
Lemon zest, to taste

EQUIPMENT

Mixing bowl
Salad bowl and salad tongs 

PREPARATION - Goat Cheese Balls 

Mix the goat cheese and black pepper well in a mixing bowl. Pull a small amount of the goat cheese from the mixture, and roll it gently, with light pressure, in the palm of your hand to form a small ball, about 3/8 inch to 1/2 inch in diameter. Refrigerate covered until ready for assembly.

PREPARATION - Cherries 

Pit the cherries once the other ingredients are prepared and ready for assembly. Cut the cherries into halves, thirds or quarters, depending on their size and your preference. 

ASSEMBLY

Add the greens, cherries, and lemon vinaigrette to the salad bowl. Toss gently to coat. If serving from salad bowl, add goat cheese balls, sliced almonds, and lemon zest. If plating, plate greens mixture, then add goat cheese balls, sliced almonds, and lemon zest to plates individually.

ENJOY!

Friday
Jul062018

Goat Cheese Prosciutto Toasts featuring the Orondo Ruby

While we all enjoy eating the Orondo Ruby all on it’s own, we also love testing out new recipes and ideas each cherry season. Inspired by a recipe on a blog by Scout, we made our own version... and they were DELICIOUS!

INGREDIENTS

1 large baguette or other rustic white bread cut into slices
12 ounces spreadable goat cheese
1 ½ cup pitted and halved Orondo Ruby cherries
6 basil leaves, hand torn
6-8 extremely thin slices of prosciutto
good quality olive oil
salt and pepper to taste

INSTRUCTIONS

1. Brush or drizzle the bread slices with olive oil.
2. Broil until each toast is browned and crisp.
3. Spread 2 tablespoons of goat cheese over each piece of toast. Arrange the prosciutto and cherries on top of the toast and tear a piece of basil to top it off. Finish with salt and pepper to taste.
4. Serve and enjoy!

Friday
Jul062018

Orondo Ruby Chutney & Cherry Vinaigrette 

Eating the Orondo Ruby just as nature intended is about as good as it gets, but it is also fun to experiment with new recipes. Using seasonal ingredients, such as the Orondo Ruby, can help give your meals a fresh taste. Below, are two recipes that use the Orondo Ruby. Try them and let us know what you think!


CHUTNEY INGREDIENTS

1 Cup, Small dice Orondo Ruby (pitted) 
½ Cup, Small dice Apple (granny’s work great)   
1 Clove, Minced Garlic         
½ tsp Lemon Zest    
1 Tbls Brown Sugar 
¼ Cup Apple Cider  
½ tsp Apple Cider Vinegar
1 Sprig Rosemary 
To Taste, or Just a pinch Salt/Pepper

INSTRUCTIONS 

1. Saute Orondo Ruby Cherries, Apple, Garlic, Lemon zest, and Rosemary over medium heat for 2 minutes.
2. Toss in Brown sugar and cook until melted, about 30 seconds.
3. Deglaze pan with Apple Cider and Apple Cider Vinegar. Reduce liquid until it becomes slightly thickened like a syrup, Should take about 6 minutes on medium heat.
4.. Season with salt and pepper. Serves great with Pork, or fish.

Yields 4 servings


VINAIGRETTE INGREDIENTS

½ Cup, Pitted Orondo Ruby Cherry 
¼ Cup Red Wine Vinegar         
1 ea, Thinly Sliced (roasted) Shallot 
1 Clove, Whole (roasted) Garlic   
1 pinch or 1 leaf Sage Leaf (dry or fresh)
1 tsp Dijon Mustard 
To Taste (pinch) Salt/Pepper  
½ Cup Canola Oil

INSTRUCTIONS

Blend all ingredients except for oil. (hint) Briefly roasting or sautéing the garlic and shallot will bring out better balanced flavor but is optional.
Slowly drizzle oil into mixture while blending to create an emulsified vinaigrette.
Serve with your choice of greens, cheese (goat), and nuts (almonds, walnuts, pecans).

Yields about 1 ½ cups.

Friday
Jul062018

Classic Amaretto Sour

Recipe and photos by Ashley Rodriguez / Not Without Salt

Newly married, Amaretto Sour was our drink of choice. I think it made us feel grown up then. Now we drink them because they taste so darn good. We’ve matured in many ways over the years with one of them being the banishment of pre-made sweet and sour. With only two ingredients this cocktail mixes together (a little too) quickly and easily. These vanilla and white chocolate cherries add a layer of sweetness and invade your senses before you even taste the cocktail. Each drink really should have two – one for eating immediately and the other for lingering until the last sip.

INGREDIENTS

1 ounce Amaretto
Juice from 1/2 a lemon
2 white chocolate dipped Orondo Ruby cherries

INSTRUCTIONS

1. Rim an old fashioned glass with lemon and dip into sugar. Shake the amaretto and lemon juice then pour over ice. Garnish with cherries.

Friday
Jul062018

White Chocolate Dipped Cherries with Vanilla Bean

Recipe and photos by Ashley Rodriguez / Not Without Salt

The cherries I dipped were a rare type called Orondo Ruby. Darker and sweeter than a Rainier, lighter and tangier than a Bing. Really, the perfect cherry. If you can’t get a hold of these beauties I’d take Rainier over Bing any day. 

This recipe is quite rough. Essentially you melt white chocolate, stir in vanilla seeds and dip cherries. I gave rough numbers for those who like them.

INGREDIENTS

6 ounces white chocolate, chopped
1 vanilla bean, split with seeds scraped
1 pound Orondo Ruby cherries

INSTRUCTIONS

1. In a small bowl melt chopped chocolate in a microwave or over a bowl of simmering water. If using the microwave only heat for 20 second intervals, stirring in between each. Once melted, stir in vanilla seeds. Reserve the bean to add to you sugar jar or simmer in simple syrup for cocktail or lemonade making.
2. Dip the clean cherries into the melted white chocolate. Place on a parchment covered tray and refrigerate until firm or ready to eat.