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 1 cup sugar snap peas
2 cups pitted Northwest fresh sweet cherries
1 medium cucumber, halved, seeded and sliced 1/2-inch thick
1 cup red radishes, cut into wedge-shaped pieces
3 tablespoons white wine vinegar
2 tablespoons Balsamic vinegar
1/2 teaspoon sesame oil
3/4 teaspoon salt
1/2 teaspoon each toasted sesame seeds and
grated fresh ginger root
1/8 teaspoon ground pepper
Nutritional Analysis Per Serving: 119 Cal., 4 g pro., 2 g fat (17% Cal. from fat), 22 g carb., 2 mg chol., 3 g fiber,
474 g sodium.
Blanch peas in boiling salted water 1 minute; plunge into iced water to cool. Drain. Mix cherries, cucumber, radishes and peas. Combine remaining ingredients and mix well.
Pour over cherry mixture and toss to coat. Marinate, refrigerated, at least one hour.
Makes 4 to 6 servings.
 1/2 cup sliced almonds, divided
Pastry for 9-inch double crust pie
1 egg, beaten
4 cups pitted Northwest fresh sweet cherries
1/3 cup sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons red wine
Red Wine Glaze, optional
Nutritional Analysis Per Serving: 475 Cal., 5.6 g pro.
19.2 g fat. (36% Cal from fat), 70.1 g carb. 23 mg chol.,
4.1 g fiber, 315 mg. sodium.
Finely chop 1/4 cup almonds. Roll dough* into circle approximately 16 inches in diameter and sprinkle chopped almonds over top; roll gently to imbed nuts in dough. Gently transfer to lightly greased baking sheet lined with parchment paper, if desired. Brush with beaten egg. Mix cherries, sugar, cornstarch, cinnamon, salt and wine. Spoon cherry mixture onto dough leaving a 4-inch border. Lift edges of dough up and over fruit, leaving a 5-inch circle of cherries showing in the center. Fold in edges of pastry to form a circle. Brush pastry with remaining egg mixture; sprinkle with remaining almonds. Bake at 375°F 30 minutes or until pastry browns and filling bubbles. Let stand 15 minutes before cutting. If desired, serve with Red Wine Glaze to drizzle over each serving.
Makes 8 servings.
Red Wine Glaze: Combine 2 cups powdered sugar and 1/3 cup red wine, mix well. Makes 3/4 cup.
*When using packaged, pre-rolled pastry, stack one crust on top of the other and roll to 16 inches.
 2 cups water
3 tablespoons cornstarch
2 pounds (6 cups) pitted Northwest fresh sweet cherries
1/4 c sugar
2 teaspoons freshly grated lemon peel
1/2 teaspoon salt
Biscuit Topping:
1-3/4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/8 teaspoon salt
1 cup heavy cream
Milk or cream for brushing on biscuits
Sugar for sprinkling on biscuits
Nutritional Analysis Per Serving: 448 Cal., 6.0 g pro., 16.0 g total fat, 72.0 total carb., 54 mg chol., 4.0 g dietary fiber and 440 mg sodium.
In large saucepan, stir together water and cornstarch. Add cherries, sugar, lemon peel and salt. Bring to a boil over medium heat. Cook 5 minutes, stirring, until mixture thickens and becomes clear. Transfer fruit mixtrue to shallow 1-1/2 quart baking dish; set aside.
To make biscuits, combine flour, sugar, baking powder and salt in medium bowl. In a separate bowl, beat heavy cream until soft peaks form. Add cream to dry ingredients; mix with fork until mixture begins to hold together. Transfer to lightly floured surface; knead 10 times or until smooth dough forms. Roll or pat out to 3/4-inch thick circle.
Place on top of fruit mixture. If preferred, topping can be cut with a biscuit cutter into 6 biscuits. Brush topping with milk or cream and sprinkle with sugar. Bake at 425°F for 15 to 20 minutes, or until biscuits are browned and fruit is bubbling. Cool slightly before serving.
Makes 6 servings.
 2 cups buttermilk baking mix
1/2 cup sugar
1 teaspoon grated lemon peel
3/4 cup dairy sour cream
2 tablespoons melted butter or margarine
1 egg, beaten
1-1/2 cups pitted and halved fresh Northwest sweet cherries, divided
Streusel Topping
Nutritional Analysis Per Serving:
341 Cal., 5.1 g pro., 16.6 g fat (44% Cal. from fat), 42.8 g carb., 52 mg chol., 1.6 g fiber. 488 mg sodium.
Mix baking mix, sugar and lemon peel. Combine sour cream, melted butter and egg; mix well. Add sour cream mixture to baking mix mixture and stir only until moistened. Fold in 1/2 cup cherries. Pour into oiled and floured 8-inch square baking pan. Sprinkle remaining cherries and Streusel Topping over batter. Bake at 375° 35 to 40 minutes or until wooden pick inserted near center comes out clean.
Makes 9 servings.
Cherry Streusel Topping: Combine 1/2 cup flour, 3 tablespoons packed brown sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt. Mix in 3 tablespoons softened butter or margarine with a fork. Add 1/4 cup chopped walnuts and mix well. Makes about 1 cup.
 2 tablespoons sugar
1 teaspoon cornstarch
1/4 cup orange juice
2 cups fresh sweet Northwest cherries, pitted and halved
2 eggs
1/4 cup milk
1 teaspoon vanilla
4 slices bread
2 tablespoons butter or margarine
Northwest Cherries with stems for garnish
Combine sugar, cornstarch and orange juice in small saucepan; mix well. Stir in cherries. Cook and stir until mixture comes to boil; reduce heat and simmer 1 minute. Combine eggs, milk and vanilla in flat baking dish; beat until well mixed. Make a round or design cutout in
center of each slice of bread; remove cutout. Dip bread slice and center into egg mixture. Melt butter in non-stick skillet over medium heat; add bread slice and center to skillet. Cook until lightly browned; turn and brown second side. Remove slice to plate; fill center with cherry sauce. Top with cutout. Repeat with remaining bread and cherries. Garnish with cherries and serve with remaining cherry sauce.
Makes 4 servings.
Tip: Rainier cherries may be substituted.
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