Orondo Ruby Cherry and Plum Crumble

Created for: Chelan Fresh
Author: Meg Raines

The Orondo Ruby® cherry has a distinct flavor and the higher level of acid compliments juicy plums perfectly in this easy summer crisp recipe. Don’t forget the vanilla ice cream!

Yield: 6-8 servings

INGREDIENTS
Fruit mixture:

3 cups Orondo Ruby® cherries, pitted and torn into halves
2 cups ripe plums, pitted and sliced (about 3-4 plums)
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon freshly squeezed lemon juice

Topping:

1 ½ cups oats
½ cup quinoa flakes
¼ cup of sliced almonds, toasted
1 cup of Medjool dates, pitted (about 10 large dates)
¼ cup coconut oil, melted
1 tablespoon pure maple syrup
1 teaspoon of cinnamon
1 teaspoon of ground ginger
1 teaspoon of ground cardamom
pinch of salt 

METHOD

1. Preheat the oven to 350 degrees.
2. Put the pitted dates in a small bowl, cover will warm water and let soak for 15 minutes or so, while you assemble the rest of the crumble.
3. In a large mixing bowl combine the cherries and plums with ¼ cup of maple syrup, vanilla and lemon juice and toss gently until the fruit is well coated, pour into a 10 inch cast iron skillet or baking dish, and set aside.
4. In a large mixing bowl, add the oats, quinoa flakes, cinnamon, ginger, cardamom and a pinch of salt, toss to combine and set aside.
5. Drain the dates and finely chop them until they are a chunky paste-like consistency and place in a bowl, add 1 tablespoon of maple syrup and the melted coconut oil, mix until well blended.
6. Pour the date mixture into the oat mixture and mix until all the dry ingredients are well coated and turn into clumps. Your hands work the best here. Once combine, gently mix in the almonds.
7. Distribute the oat mixture evenly over the fruit, place in the center of the oven on the middle rack and bake for 30-45 minutes or until the top is nicely browned and the fruit is bubbling.
8. Remove from oven and cool slightly, serve warm or at room temperate, as is or with ice cream or whipped topping of choice.
9. The crumble will keep in a covered container in the refrigerator for up to 3 days.

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!

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!

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.

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.