Door County Chilled Cherry Soup with Cinnamon Croutons
Yield: 4 servings
4 cups pitted Door County Montmorency or other tart cherries in unsweetened juice, divided 3 cups water 3/4 cup sugar pinch of cinnamon 1/4 cup Kirsch 1/2 cup soda water 1/2 teaspoon almond extract sour cream
In a medium saucepan, bring 2 cups of the cherries and juice, water, sugar and cinnamon to a boil. Reduce heat and simmer 10 minutes. Remove cherries and discard. Allow liquid to cool. Add Kirsch, soda water, almond extract and remaining 2 cups cherries and juice. Mix thoroughly and refrigerate. Serve chilled with a dollop of sour cream and cinnamon croutons.
Cinnamon Croutons Yield: garnish for 4 servings of soup
2 slices dry white brad, cubed 1 tablespoon butter, melted 1 teaspoon cinnamon
Preheat oven to 375 degrees.
In a small bowl, toss bread cubes with melted butter and cinnamon until well coated. Place cubes on a cookie sheet and bake until golden brown, turning occasionally, about 10-15 minutes. Remove from oven and cool. Store in an airtight container.
Montmorency Cherry Coffeecake
Topping: 1 1/2 cups brown sugar 2 Tablespoons cinnamon 3/4 cup chopped walnuts
Coffeecake: 2 cups sour cream 2 teaspoons baking soda 4 cups flour 1 Tablespoon baking powder 1 cup butter, softened 1 1/2 cups sugar 4 eggs 2 teaspoons vanilla 2 cups frozen tart cherries, thawed and drained
Preheat oven to 350 degrees F. Make topping by mixing brown sugar, cinnamon and walnuts together and set aside.
Mix together sour cream and baking soda. In separate bowl, mix flour and baking powder. In medium mixing bowl cream butter and sugar together. Add eggs one at a time and vanilla. Cream until fluffy. Add sour cream and flour mixtures alternately and mix thoroughly.
Spread one half of mixture in greased 9" x 13" pan. Sprinkle cherries over this base layer, then sprinkle 1/3 of the topping over the cherries. Spread the other half of the batter on top and sprinkle the remaining topping over the cake.
Bake for 1 hour to 1 hour 15 minutes. Cover with foil after 30 minutes if browning too quickly.
Grilled Chicken Salad with Honey Lime Dressing
Yield: six servings as a main course.
Ingredients: 6 chicken breast halves, skinned and boned 9 cups mixed salad greens 6 cups assorted fresh fruit 1 1/2 cups Honey Lime Dressing (see below) 1 1/2 cups roasted pecan pieces
Grill chicken breasts over an outdoor grill until thoroughly cooked; set aside to cool.
Divide salad greens evenly among 6 plates. Cut cooled chicken into slices and arrange over greens. Top each salad with 1 cup fruit and 1/4 cup Honey Lime Dressing. Garnish with pecan pieces.
Honey Lime Dressing
Yield: 1 1/2 cups
1/4 cup sugar 1/4 cup honey 1 tablespoon dry mustard 1 1/2 teaspoons ground ginger 3 1/2 tablespoons fresh lime juice 3 1/2 tablespoons water 3/4 cup olive or vegetable oil
Combine sugar, honey, mustard, ginger, lime juice and water in a blender. Blend for 30 seconds. Slowly add oil in a steady stream. Continue to blend until well combined.
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