Orchard Talk

While selling our first of 2010 asparagus crop Norma and I decided that after cutting the asparagus to the right size for canning in her jars that the ends were so tender she would have to make soup! Here is my favorite!
Asparagus Soup
(Wolfgang Puck)

~2 lbs. Fresh asparagus cleaned and cut into 1” pieces
~4 C. chicken stock (or broth)
~1 sm. White onion, peeled and cut into chunks
~Salt and pepper
~1 pinch sugar
~1 c. heavy cream
~4 T. butter

Sauté onion in butter 1 minute. Add stock and asparagus, cover and cook just until tender, not mushy. Put portions into a blender with cream and blend until smooth. Adjust seasonings to taste.

Tags: asparagus, recipe

2 cups old-fashioned oats
4 cups milk
1/4 tsp almond flavoring
1/2 cup King Orchards dried tart cherries
1/4 cup brown sugar
1/2 cup sliced almonds
1 large apple, unpeeled, grated or chopped

Directions:
Preheat oven to 400 degrees. Coat 3 quart casserole or baking pan with cooking spray.
In mixing bowl, combine all ingredients. Fold into baking dish. Bake uncovered for 45 minutes. Serve hot.

Tags: cherry recipes, dried cherries, recipe

According to McCormick’s Flavor Forecast for 2009 Tart Cherry and Cayenne Pepper are the hot new flavor pairing for 2009. In honor of the occasion, here is a lovely recipe I found in the Cleveland Plain Dealer, which calls on tart cherry juice concentrate to provide the perfect tart cherry flavor.

Beef and Cherry Satay
Makes 16 appetizer-size servings

Peanut dipping sauce:
2/3 cup chicken stock
2 tablespoons cherry juice concentrate
1/3 cup peanut butter

Satay:
1½ pounds beef round, fat trimmed
2 tablespoons sesame oil
¼ cup soy sauce
½ teaspoon garlic powder
1 tablespoon apple cider vinegar
½ teaspoon black pepper
½ teaspoon cayenne pepper
¾ cup cherry juice concentrate
1 tablespoon dehydrated onions

Cook’s note:  Marinate beef a day in advance (about 24 hours).

Preliminaries: You’ll need wooden skewers, which you should soak in water a day in advance.

Make the dipping sauce: Mix together chicken stock and cherry juice and simmer 15-20 minutes. Add peanut butter and stir until blended. Set aside and reheat before serving.

Prepare the beef: Cut beef into strips 1- to 2-inches wide, then into ribbons across the grain about ¼-inch thick. Mix well with remaining satay ingredients and marinate in refrigerator 24 hours.

Grill the beef: Thread strips in and out on skewers. Grill briefly, to your preferred doneness, over medium heat.

Presentation: Reheat dipping sauce and serve with skewers.

Source: Adapted recipe from Northwestern Michigan College Culinary Arts Department.

Tags: cherry juice, recipe, Recipes

Here’s a festive and simple holiday punch recipe, courtesy of the Cherry Marketing Institute. For a festive garnish, add a pitted cherry and a slice of orange on a cocktail pick to each glass.

Ingredients:
1-1/2 cups tart cherry juice (mix 1.5 ounces of King Orchards Tart Cherry Juice Concentrate with 10.5 ounces water)
1/2 cup orange juice
1/2 cup orange liqueur such as grand marnier, curacao or cointreau
1 bottle (750 ml) champagne or sparkling wine

Directions:
In a large pitcher, combine cherry juice, orange juice and liqueur. Chill at least 1 hour or up to 24 hours. Just before serving stir cherry mixture. Tilt pitcher; slowly pour in champagne. Stir gently. Serve in champagne flutes or wine glasses. Makes 8 servings.

Nutrition Info:
Nutrition Information per serving: 63 calories, 0 g total fat, 8 g carbohydrate, 0 mg cholesterol, 0 g protein, 0 g fiber, 3 mg sodium. Daily Values: 0% vitamin A, 10% vitamin C, 0% calcium, 0% iron

Tags: cherry juice, cherry punch, recipe