Topic: Food

A July 4th Celebration!

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Celebrate the Fourth! Dine outdoors and serve a fabulous make-ahead menu.</p

Star-Studded Starter

Start with a sassy salsa of in-season sweet, plump Northwest cherries paired with peppers, onion

and cilantro! Serve cracker-like crisps — cut from pita breads using star-shaped cookie cutters — for


Cherry Salsa With

Star Crisps


  • 1 teaspoon crushed red pepper
  • 2 tablespoons boiling water
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon

    granulated sugar

  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 3 cups pitted

    Northwest cherries, quartered

  • 1/3 cup finely diced sweet red bell pepper
  • 1/3 cup finely diced

    purple onion

  • 1 tablespoon chopped fresh cilantro
  • Star Crisps


  1. In medium bowl, place crushed red pepper. Stir in boiling water; let

    stand at least 10 minutes. Stir in lime juice, vinegar, sugar, salt and cinnamon. Add cherries, bell pepper and

    onion; gently stir. Let stand 30 minutes. Stir in cilantro and serve. Serve with Star Crisps.

Makes about 4 cups salsa

Star Crisps


  • 2 packages pocket pita breads (6 inch or larger)
  • Olive or

    vegetable oil

  • Coarsely ground salt and pepper (optional)


  1. Preheat oven to 375 degrees.
  2. Using 2.4-inch or 3.23-inch star

    cutter, press and cut shapes from pita; pull apart into two pieces. Arrange on ungreased cookie sheet. Brush with

    oil. If desired, sprinkle with salt and pepper. Bake 5 to 10 minutes or until lightly browned and


Makes 10 to 15 crisps

Salads Make the Meal

Toss orzo, chicken and sweet cherries with red wine vinaigrette and

pack into a star-shaped pan. Chill and then turn out onto a platter for serving. Add a simple mixed green salad

topped with glazed almonds, creamy goat cheese and fresh, antioxidant-rich cherries.

A Star of a Salad


  • 1 box (16 ounces) orzo
  • 3 cups diced cooked chicken breast or

    turkey breast

  • 1 1/2 cups diced green bell pepper
  • 1/4 cup finely chopped shallots
  • 1/2

    cup red wine vinegar

  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 1 tablespoon

    Dijon-style mustard

  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons crushed dried thyme
  • 1

    teaspoon ground black pepper

  • 3 cups pitted Northwest Red or Rainier cherries, quartered


  1. Line Star Pan with plastic wrap. Prepare orzo following package

    instructions. Drain and rinse with cold water.

  2. In large bowl, combine orzo, chicken, bell pepper and

    shallots. In small bowl, whisk together vinegar, oil, honey, mustard, salt, thyme and black pepper. Pour over orzo

    mixture; mix well. Gently stir in cherries. Pack into prepared pan. Chill at least 1 hour. To serve, place serving

    platter over star pan. Carefully turn over to release salad; remove plastic wrap.

Makes about 12 servings

Mixed Green Salad With Northwest Cherries, Almonds & Goat Cheese


  • 1/4 cup pitted Bing cherries
  • 2 tablespoons balsamic


  • 6 tablespoons olive oil
  • 1/2 pound (about 8 cups) mixed salad greens, washed, dried,

    and chilled

  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup Bing or other

    dark Northwest cherries, split in half and pitted

  • 1 log (4 ounces) fresh white goat cheese, crumbled
  • 1 cup glazed sliced almonds*


  1. In blender or

    food processor fitted with steel blade, puree 1/4 cup cherries, vinegar and oil until smooth; set dressing aside.

  2. In large bowl, gently toss greens with dressing. Add salt and pepper. Sprinkle with 1 cup cherries, goat

    cheese and almonds; toss gently. Serve immediately.

Makes 6 to 8


Notes, Tips & Suggestions
*Found pre-packaged in the produce section of most


Dazzling Desserts

Giant cupcake adorned with stars and

stripes, and luscious frozen cherry cream atop a brownie shell create a perfect patriotic finish to enjoy with the

fireworks finale.

Visit www.nwcherries.com for cherry recipes and information about storage, purchasing, nutrition and


Check www.wilton.com for more celebration ideas and recipes, plus bakeware, books and decorating


America’s Star



  • 6 cups of your favorite pound cake batter
  • 3 cups buttercream


  • Red-Red and Royal Blue icing color
  • Patriotic nonpareils
  • 2 packages Patriotic

    Stars icing decorations


  1. Preheat oven to 325 degrees. Spray

    Giant Cupcake Pan cavities with vegetable pan spray with flour.

  2. Pour 3 1/2 cups batter into base/bottom

    half of pan and 2 1/2 cups batter into top part of pan. Bake 50 to 60 minutes or until cake tests done. Cool in

    pan 20 minutes; remove from pan and cool completely.

  3. Stack cake layers on serving plate with icing

    between layers. Decorate sides of cupcake with lines of red and blue Decorating Tip #18 stars. Cover cupcake top

    with white icing using Decorating Tip #1M stars. Sprinkle with nonpareils; attach icing


Makes 12 servings

Black Forest Brownie With Frozen Cherry Cream


  • 1 cup granulated sugar
  • 1 cup cold water
  • 1

    tablespoon lemon juice

  • 1/2 teaspoon almond extract
  • 1 pound (about 4 cups) individually

    quick-frozen cherries

  • 1 1/2 quarts vanilla ice cream, softened
  • 2 packages (about 15 ounces

    each) brownie mix (8 x 8-inch size)

  • Eggs, water and oil to prepare mix
  • Vanilla Whipped Icing

    or whipped topping

  • Whole Bing cherries, for garnish


  1. In medium bowl, combine sugar, water, lemon juice and extract; stir

    until sugar is dissolved. Place in freezer until slushy, about 1 1/2 hours.

  2. In food processor fitted

    with grater attachment, grate frozen cherries. Immediately whisk into slushy sugar syrup. Cover with plastic wrap

    or place in airtight container. Freeze 2 to 3 hours or until mixture is a soft serve consistency. Fold in ice

    cream; freeze 8 hours or overnight.

  3. Meanwhile, preheat oven to 325 degrees. Spray Dessert Shell Pan with

    vegetable pan spray. In large bowl, prepare brownie mix following package instructions; spoon 1/2 the batter into

    cavities of prepared pan.

  4. Bake 35 to 38 minutes or until brownies test done. Cool in pan 5 minutes;

    remove from pan and cool completely. Repeat with remaining batter.

  5. Place cooled brownie dessert shell on

    plate; add scoop of cherry ice cream mixture; add whipped icing and cherry to garnish.

Makes about 6 servings

Northwest Cherry Growers
Wilton Industries, Inc.


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