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Triple Cherry Pie
Tart, vu eet and dried cherries are
a winning trio in this summertime
favorite
!-l/2 cups fresh or frozen tart cherries
(about 1 pound), pitted
!-l/2 cups fresh sweet cherries (about
1 pound), pitted
72 cup dried tart cherries
1/4 cup granulated sugar
2 tablespoons quick-cooking
tapioca
72 teaspoon almond extract
74 teaspoon ground nutmeg
Pastry for 2-crust 9-mch pie
I tablespoon butter, chopped
Combine tart cherries, sweet
:hernes, dried cherries, sugar, tapioca,
ilmond extract and nutmeg in a large
>owl, mix well Let stand 15 minutes
It is not necessary to thaw frozen tart
iherries before using)
Line a 9-mch pie plate with half the
lastry Fill with cherry mixture, dot
vith butter Roll out remaining pastry
ind cut into six strips about 1 -inch
vide and 10-inches long Weave into a
attice pattern over cherries Trim
■dges, pinching top and bottom crusts
ogether
Bake m a preheated 375° oven 50 to
>0 minutes, or until crust is golden and
tiling is bubbly It necessary, cover
:dge of crust with aluminum foil to
irevent overbrowning Let cool before
;ervmg
vtakes 8 servings
Cherry Spumoni
Cherries, chocolate and almonds
combine in this ice cream sensation
-1/2 cups heavy cream
72 cup sweetened condensed milk
1/2 teaspoon rum flavoring
1 (21 -ounce) can cherry pie filling
1 cup pitted tresh sweet cherries
1/3 cup miniature chocolate chips
1/3 cup slivered almonds, toasted*
Combine heavy cream, sweetened
condensed milk and rum flavoring in a
large bowl, mix well Refrigerate 30
minutes
Lightly grease inside ol a 9x5x3-
inch baking pan Cut a piece ol plastic
wrap 24-mches long Line bottom and
sides of pan with plastic wrap so that
several inches of wrap overhang each
long side
Remove cream mixture from
lelngerator Beat with electric mixer on
high speed 3 to 4 minutes or until soft
peaks form Do not overheat Fold m
cherry pie filling, fresh sweet cherries,
chocolate chips and almonds Spoon
mixture evenly into lined pan Cover
and freeze at least 5 hours or overnight
To serve, quickly dip pan m hot
water, immersing just the bottom and
halfway up sides to help release ice
cream Using overhanging plastic wrap
for handles, gently remove spumom
from pan and transfer to serving plate
Remove plastic wrap by lifting
spumom with metal spatula Cut
crosswise into slices and serve
immediately
Makes 8 servings
* To toast almonds, put them in a large
skillet over medium heat Toast 5 to 7
minutes, stirring occasionally, of until
light brown Set aside to cool
Sweet Cherry Bars
These eas\ -to-piepate bar rooties <ne
the perfect neat after summer sporting
ex ents
1-1/2 cups (12 ounces) unsalted buttei,
softened
1-1/2 cups granulated sugar
1-1/2 cups firmly packed light hi own
sugar
3 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups pitted and hahed flesh
sweet chemes
1/3 cup sliced almonds
Put buttci, granulated sugar and
brown sugar in a large mixing bowl
Beat with elec-tnc mixer on medium
speed 3 to 4 minutes, or until well
blended Add eggs, one at a time,
beating well alter each addition Stn in
vanilla
Grease the sides and bottom of a
13x9x2-mch baking pan, set aside
Combine flour, baking soda and salt,
mix well Add to butter mixture, beat 3
to 4 minutes, or until smooth batter
forms Spread half the batter in pre-
k Ck
*■ ‘IP*
Indulge m chemes this summer with tel t
W| lh fc.ockw.se from left) Triple Ch cn -y p Cherry F
Cherries
An All-American Harvest
Savor the Flavor of Best
Cherries are America’s favorite summertime fruit. They
bring the fresh taste of the season alive. And because
they’re versatile, flavorful and nutritious,
cherries make a great snack for warm weather activities or an
irresistible centerpiece at pool parties and backyard barb
ecues.
There are two kinds of cherries—sweet and tart. Each has
its own distinctive uses, but both offer the same wholesome
goodness. They have no fat and are low in calories. That
makes cherries fit right in with American’s increased focus
on health. Cherries also are high in potassium and are loaded
with antioxidants and other cancer-fighting compounds.
Cherries are one of the few fruits that are truly seasonal.
The U.S. crop of fresh sweet cherries is only available in the
summer months. Sweet cherries in the Northwest begin
ripening m mid-June. The prime time for fresh sweet
cherries is July, but late-season varieties extend the joy of
cherries into mid-August. Canned and frozen sweet cherries
are available all year. Tart cherries also ripen in July, but they
are seldom sold fresh because they are highly perishable.
They are canned or frozen with-in 24 hours of harvest for use
throughout the year.
JUST BY WRITING
The Cherry Marketing Institute is a national
promotion organization for tart cherries and
maraschino cherries. For more recipes or
usage ideas, write
CMI, P.O. Box 302*5, Dept FF
Lansing, MI 48909-77*5, or visit . - '
the Web site at www.dterrymkt.orl ■ '
The Northwest Cherry Growers is a national
promotion organization for ftesh swe«
cherries. For more information, contact
Northwest ChertyGpwersat
105 S. IWi St, Suite 205
Yakima, WA 9W0L3145, or visit
theWcbsiteatww.liWdKnieB.coin
pared pan. Scatter cherry halves over
batter Place spoonfuls of remaining
batter on top of cherries, gently spreat
to cover tnut. Sprinkle almonds on to|
Bake in a preheated 350° oven 30 t
35 minutes, or until wooden pick or
skewer inserted in middle comes out
clean.
Makes 16 bars
Cherry Frizz
This beverage is ideal for branch or
backyard barbecue
1 cup cherry juice blend
2 cups frozen unsweetened tart
cherries
1 (6-ounce) can frozen pink or
regular lemonade concentrate,
undiluted
6 to 8 ice cubes
1 (12-ounce) can lemon-hme
carbonated beverage, chilled
Orange and lime slices, for garnish
Put cherry juice blend and frozen
cherries in electric blender container,
puree until smooth. Add lemonade
concentrate and ice cubes; blend until
smooth Pour mixture into a 2-quart
pitcher Stir in lemon-hme carbonated
beverage Garnish with orange and lirr
slices Serve immediately
Makes 6 (8-ounce) servings.
Queen of Hearts
Cherries won the hearts of
Americans long ago. European
settlers had hardly stepped on the so
of the New World before they began
planting tart cherry trees, especially
in the Great Lakes area. Commercia
tart cherry orchards were planted in
the late 1800 s
Tart cherries are sometimes called
“pie" cherries or sour cherries. That’
because they are excellent for pies
and other desserts. They have a
natural bright red color and tangy
flavor. The major variety of tart
cherry grown in the United States is
the Montmorency. The peak of the
tart cherry harvest is the middle of
July
1-2-Freeze
Both tart and sweet cherries
are easy to freeze.
1. Rinse and drain cherries
thoroughly.
For cherries that you plan to use
in pies or other recipes, it is best
to pit them before freezing.
2. Pack cherries in useable quantities
in freezer-proof containers or
plastic freezer bags.
3. Freeze. These frozen cherries will
maintain their color and flavor for
up to one year.
Try Dry
Dried tart cherries are great for
snacks or in a variety of recipes. Their
tangy flavor makes diem a tasty treat
that everyone loves Dried tart
cherries are relatively new and are
available at gourmet and specialty
stores and selected supermarkets
Here are a few ideas for using them.
Let your imagination be your guide
• Cereal becomes a breakfast treat
with the addition of dried tart
cherries They are especially good
in oatmeal.
• Dried tart cherries are delicious in
meat sauces Serve over poultry,
pork
oi wild game.
. Your kids will rave about pancakes
if you add a tew dried cherries to
the batter.
• Give trail mixes new flavor with
the addition of dried tart cherries.
A combination of cherries, banana
chips, chocolate chips and peanuts
is particularly good
• Asa party treat, combine dried
cherries with cashews, smoked
almonds or mixed nuts