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Grilled Steelhead with Cherry Reduction
OWOC Black Cherry Balsamic Vinegar
OWOC Blood Orange EVOO
1 Steelhead
Salt and freshly ground black pepper to taste
Lightly grill (or sauté) fish as desired.
Reduce balsamic in a small pan for 5-8 minutes. Whisk in EVOO. Dress plate with sauce and place fish on top.
Note: Can also adapt recipe for a salad adding cheeses or nuts.
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Cinnamon Mascarpone Pancakes with Warm Cherry Balsamic Sauce
2 Tbsp. confectioners’ sugar
1/2 plus 1/3 cup mascarpone cheese, room temperature
2 cups all purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
Pinch salt
1/3 cup sugar
2 large eggs
2 cups buttermilk
1 tsp. vanilla
1 tsp. finely grated orange zest
2 Tbsp. unsalted butter, melted, plus more for the griddle
2 cups cherries (canned), with their juice
2 Tbsp. OWOC Cherry Balsamic Vinegar
1/4 cup honey
1/2 cup toasted hazelnuts, coarsely chopped
Stir the confectioners’ sugar into the ½ cup mascarpone and set aside. Whisk together the flour, baking powder, cinnamon, baking soda and salt in a large bowl. Whisk together the sugar and eggs until pale. Add the buttermilk, 1/3 cup mascarpone, vanilla and orange zest and mix until combined. Add the wet ingredients to the dry ingredients. Add the butter and mix until just combined. Do not over mix. Let the batter sit at room temperature for 20 minutes. Put the cherries and their liquid into a sauté pan and warm over medium heat. Add the Cherry Balsamic Vinegar. Stir in the honey. Transfer to a bowl. Heat a griddle over medium heat and brush with some melted butter. Add about ¼ cup of the batter to the pan and cook until the bottom is lightly golden brown and bubbles appear on the surface of the pancake, about three minutes. Flip the pancake over and continue cooking until the bottom is golden brown. Serve three pancakes per person, top with cherries, a dollop of the sweetened mascarpone and some chopped hazelnuts.
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Mixed Greens with Cherry Balsamic Vinaigrette
1 cup frozen sweet cherries, thawed and drained
3 Tbsp. OWOC EVOO, any
1 cup sugar
½ cup OWOC Cherry Balsamic
2 cups pecans
3 heads Belgian endive, cleaned
1 Tbsp. shallots, finely chopped
2 oz. baby spinach, cleaned
Salt and pepper, to taste
1 head Bibb lettuce, cleaned
¾ cup water
4 oz. blue cheese, crumbled
Combine cherries, oil, balsamic, shallots, salt and pepper in a blender. Puree dressing until smooth. In a medium saucepan over medium heat, bring water and sugar to a boil, whisking frequently until syrup forms (about five minutes). Remove from heat; stir in salt and pepper. Add pecans, coating them evenly. Spread pecans evenly on a cooling rack and allow glaze to harden. Assemble salad in large bowl by adding greens, blue cheese, candied pecans and dressing. Toss gently and serve.
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