It's All About the Cherry

The Bing Cherry season is back in full swing. They're sweet, delicious and perfect for a variety of summer recipes. My cherry pit tool is ready to take on any cherry recipe. 

Since their cultivation in the 1870s, Bing cherries have become the most popular of North American cherries, surpassing every other kind. Their deep red color of the cherries, and  consistently sweet taste make them a standout for a variety of recipe or snacking. Bing cherries are still true to their home roots, with the largest cherry producers on the Pacific coast states. Their season is relatively short.

Well you can breathe a sigh of relief if don't have a cherry picker as frozen cherries all pitted

for your convenience makes this crisp easy to put together. 

Skillet Cherry-Almond Crisp 
Recipes serves 2-3 and adapted from Cook's Country August/September 2016 
Ingredient Spotlight:Frozen sweet dark cherries are the backbone of this crisp but a handful of dried cherries added, punches up the cherry flavor with a concentrated sweetness and intense fruitiness. No need to thaw frozen cherries.  
Cooking Tips: Topping ingredients can be prepared ahead. If using fresh cherries increase the water from 1/3 cup to 1/2 cup.

Topping Ingredients:

• 1/3 cup flour
• 1/4 cup dry oatmeal (old fashioned or quick) 
• 1 tablespoon each white sugar and brown sugar
• 1/4 teaspoon vanilla 
• 1/2 teaspoon cinnamon
• 1/3 cup sliced almonds
• Pinch of salt
• 2-1/2  tablespoons melted butter

Topping Directions:

• Use a whisk to combine all ingredients except butter. Add in melted butter and use hands or pastry cutter to mix in butter. Mixture should resemble wet sand and no dry flour remains. Set aside.
• In an 8-9 inch skillet over medium-low toast almonds, about 3 minutes. 
• Add in topping mixtures, cook stirring constantly, until lightly browned. Transfer to a plate to cool.   

Filling Ingredients:

• 1-1/2 tablespoons sugar, divided
• 1 teaspoon cornstarch
• 10 oz. frozen or fresh sweet dark cherries  (about 3 cups) 
• 1/3 cup water
• 2 teaspoons lemon juice
• 1/4 teaspoon each vanilla and almond extract
• 1/8 teaspoon salt
• 1/3 cup dried cherries
• Optional (but highly suggested) 1 teaspoon cherry brandy

Filling Directions:

• Combine 1-1/2 teaspoons sugar and cornstarch. Set aside. 
• In the same skillet, wiped clean, combine cherries,water, lemon juice, vanilla and almond extract, salt and rest of sugar.
• Cook on low heat covered until cherries thaw, release their juices and mixture begins to simmer 4-5 minutes. Stir halfway through cooking. 
• Uncover and stir in dried cherries and simmer 2 minutes.
• Stir in cornstarch mixture and cook until thickened, about 40 seconds. Mix in cherry brandy if using. 
• Remove pan from heat. Sprinkle topping evenly over cherry filling. Return pan to a medium low heat until filling is bubbling around the edges, about 1 minute.  
• Serve warm and a small scoop of ice cream is just the piece de resistance!
  

Cherry-Apple Chutney

Meet Minnesota Author Pat Dennis

NAC 2020 VIRTUAL AUTHOR TOUR

MEET MINNESOTA AUTHOR PAT DENNIS

Pat Dennis is an award-winning author whose work appear in magazines such as Minnesota Public Radio’s Minnesota Monthly, Woman’s World and the Pioneer Press. She is the author of numerous novels and short stories published in various anthologies. Pat worked as a stand-up comedian for over twenty years with over one thousand performances at comedy clubs, Fortune 500 companies, women’s expos, and special events. She has appeared at the same venues as Lewis Black, Phyllis Diller, and David Brenner. Pat is known for her wacky and often twisted view on life.

Some of her books include:
THE BETTY CHANCE MYSTERY SERIES
The series includes the "Murder by Chance" (set in Minnesota), "Killed by Chance" (set in Mississippi) "Dead by Chance" (set in Deadwood, South Dakota), and " Vegas by Chance"(set in Las Vegas.) 

Book One "Murder By Chance"

Synopsis: At fifty, Betty is unemployed, divorced and penniless after her husband left her for a fatter, older woman. But with her stunningly beautiful niece Lori, she opens Take A Chance Tours, specializing in gaming junkets. The perky, effervescent, and ex-con tour bus driver Tillie adds to the fun of discovering not only jackpots at every casino but a dead body or two. Betty puts her amateur sleuth skills to work to solve the mystery. 

"KILL ME! MY HUSBAND’S RETIRED"

Pat Dennis created and wrote this fun coloring book for reluctant adults "Kill Me! My Husband’s Retired". 
Synopsis:Twenty tongue-in-cheek, stress-relieving, single-sided pages to color, rip out and crumple into a ball, stomp on...whatever you need to do to relieve your stress now that your husband is retired.

"FAT OLD WOMAN IN LAS VEGAS: Gambling, Dieting and Wicked Fun"

Synopsis: Pat’s ability to takes an honest and often hilarious look at aging, declining health, out-of-control gambling and a myriad of neuroses, make this an inspiring, funny and enjoyable read. After fighting off physical indignities that would keep a lesser woman in her recliner, she sets out on a solo journey by car, train and Greyhound bus, to experience the loves of her life—Las Vegas, gambling and all-you-can eat buffets.

Pat can be found these days hiding in her basement until the pandemic is over, working on her website patdennis.com. In fact, her latest short story, "Snackers" concerns our new normal we face today. The story will be released shortly and Pat will announce the day of its publication on her Facebook page (https://www.facebook.com/pat.dennis.1481) and/ or at patdennis.com. 

Send your email address to penurypress@hotmail.com and Pat will add your name to her sporadic newsletter for updates. All of Pat Dennis's books and short stories can be purchased through Once Upon A Crime independent bookstore in Minneapolis or online at Amazon or Barnes and Noble.

Northwoods Art and Book Festival 2018

(little known fact Pat has been a participant at every NAC Art and Book Festival since it started) 

4th of July BBQ

WEEKEND ROUND-UP Part Two: Grilled with Sides

Add some sizzle to your 4th of July festivities with Hawaiian Sweet and Sour Chicken Kabobs and White Chocolate Lemon Cheesecakes Tartlets when a small bite will do.

Hawaiian Sweet and Sour Chicken Kabobs 

Cook's Notes: Recipe makes 6 large kabobs and was inspired from carlsbadcravings.com
The meal was paired with Parmesan risotto but basmati or brown rice would be other options. If using wooden skewers be sure to submerge in water for 30 minutes before threading on meat, fruit and veggies. Grilled fresh pineapple was a shining star in this meal. Fresh grilled corn the perfect side for this meal.
Cooking Tips: Partially freeze chicken for easier cutting. I grilled kabobs on foil just in case some of chicken pieces, fruit and veggies might fall through the grate. Do not use fresh pineapple juice for marinade as it contains the enzyme bromelain which could leave chicken mushy. In canned pineapple the bromelain is extracted so juice will infuse your chicken with flavor without becoming mushy.

Ingredients:

• 1 lb. skinless chicken breasts, cut in large chunks
• 2 cups Roma tomatoes (they are firmer)
• 2 cups peppers red and yellow cut in large chunks
• 2 cups red onions cut in large chunks
• 2 cups fresh pineapple. cut in large chunks Sweet and Tangy Marinade/Glaze Ingredients:
• 1/2 cup canned pineapple juice
• 3 tablespoons each red wine vinegar, brown sugar, ketchup
• 1 tablespoon soy sauce
• 1/4 teaspoon each garlic powder, ginger powder, red pepper flakes
• 2 tablespoons cornstarch

Directions: 

• Prep chicken, veggies and pineapple-set aside.
• In a glass measuring cup add pineapple juice, red wine vinegar, brown sugar, ketchup, garlic, ginger powder and pepper flakes and mix well.  
• Add 1/3 cup marinade and chicken pieces to a zip loc bag. Seal bag and place in a bowl. Refrigerate 2 hours.
• In a small saucepan add remaining marinade and cornstarch. Whisk and cook on low heat until thick. Use this mixture to glaze kabobs during grilling time.
• Thread skewers alternating with chicken pieces, pineapple, onions, peppers and tomatoes. Grill about 12 minutes on a side, turn and grill 12 minutes more. 

White Chocolate Lemon Cheesecake Tartlets

Cook's Notes: These tartlets are a creamy, no bake dessert filled with your favorite cheesecake filling. Athens Mini Fillo Shells (found in the freezer section) are perfect for these mini bites. You will need two boxes for a total of 24 shells.
Ingredients:

• 5 oz. cream cheese, room temperature
• 1 cup white chocolate chips, melted in microwave-use a high quality chocolate e.g. Ghirardelli
• 3 tablespoons lite sour cream
• 1/3 cup heavy cream
• 2 teaspoons fresh lemon juice
• 2 teaspoons lemon zest
• Pre-made tartlet shells
• Fresh berries for garnish
• Optional fresh mint for garnish 

Directions: 

• Preheat oven to 350 degrees. Crisp shells for 3 minutes and set aside to cool. 
• In a large mixing bowl, beat cream cheese adding in melted white chocolate, sour cream, lemon juice and zest.
• Whip the heavy cream until stiff peaks form and fold into cream cheese mixture.
• Spoon a heaping tablespoon into tartlet shells. Top with fresh berries and more lemon zest.
• Refrigerate until serving.

Watermelon and Tomato Salad with Herb Vinaigrette

https://sockfairies.blogspot.com/2017/07/weekend-round-up.html

Slow Cooker Root Beer Baked Beans 

https://sockfairies.blogspot.com/2018/05/fire-up-bbq.html

Thai Crunch Salad with Peanut Dressing 

 https://sockfairies.blogspot.com/2015/08/go-asian.html

Cherry Margarita
https://sockfairies.blogspot.com/2013/06/put-little-umbrella-in-your-drink.html

4th of July Sweet Treats

WEEKEND ROUND UP PART ONE:SWEET TREATS

ICE CREAM SANDWICHES
This treat went together in less than five minutes! Make sure the ice cream sandwiches are slightly softened so sprinkles adhere better. I used small skewers (cake pop sticks) so easier to hold on to sandwiches when adding sprinkles. Each ice cream sandwich was wrapped in wax paper and placed back in freezer until serving.  

White Chocolate Berry Parfaits
https://www.thatskinnychickcanbake.com/white-chocolate-berry-parfaits/

Ice-Cream S'mores
https://www.goodhousekeeping.com/food-recipes/dessert/a21753485/ice-cream-smores-recipe/

Lemon Blueberry Crumb Bars
https://sockfairies.blogspot.com/2018/09/lemon-blueberry-crumb-bars.html

White Chocolate Lemon Cheesecakes Tartlets
https://sockfairies.blogspot.com/2017/07/when-just-small-bite-will-do.html

Cherry Float Cupcakes
https://sockfairies.blogspot.com/2017/06/cherry-coke-float-cupcakes.html

Black Forest Trifle Desserts
https://sockfairies.blogspot.com/2018/11/black-forest-desserts.html

Black Forest Mini Cheesecakes
https://sockfairies.blogspot.com/2018/01/celebrating-national-bittersweet.html

Pop Rocks Drinks (Non Alcoholic)

Cook's notes: This super easy recipe is a creative way to add some sizzle to your 4th of July gathering. The recipe is from FoodNetwork.com

Place pop rocks in a dish. Coat the glass rim with lemon juice and then dip the rims into Pop Rock. To achieve the red-white-blue effect use Tropical punch (blue) add some Pop Rocks candies and then fill glass with any red drink such as pomegranate or cranberry juice. Lastly, add the bubbly like seltzer.

Firecracker Wands
Dip marshmallows in prepared frosting and then into sprinkles. Add a red straw to anchor place a dab of frosting at end of straw and arrange each one in a bowl. Fill bowl with red, white and blue candies that include Red Hots.

Raspberry Limeade Slushies
https://www.goodhousekeeping.com/food-recipes/a44684/raspberry-limeade-slushies-recipe/

Part Two:Grilled Meals and Sides

Eat Healthy

EAT HEALTHY AND ENJOY A SALAD

Orzo Salad with Avocados and Garden Veggies

Cook's Notes:This salad serves 4-6.
Cooking Tip: Prep veggie ingredients ahead except avocados.
Ingredients:

• 2 cups dry orzo
• 1-1/2 cups each diced English cucumbers, diced cherry tomatoes and mini sweet red and yellow peppers
• 1 cup diced radishes
• 2-3 avocados, peeled and diced
• 1/2 cup diced green onion or red onion slices

Directions:

• Cook orzo according to box directions. Drain and rinse.
• In a large bowl add cooked orzo and diced garden veggies. Add avocados right before serving as they can brown quickly. 
• Toss orzo mixture with dressing and serve. 

Balsamic Vinaigrette Dressing  
Ingredients:

• 4 tablespoons good quality dark balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 3 teaspoons pure maple syrup
• 1/2 teaspoon fine grain sea salt
• 4 tablespoons Extra Virgin Olive Oil

Directions:

• Mix first 4 ingredients in a blender. Slowly add in olive oil and mix well. 

Blueberry Pecan Salad with Creamy Poppyseed Dressing

Cook's Notes: 

This salad serves 4. 

Salad Ingredients:

• 1 bag mixed greens
• 2 cups blueberries
• 1 cup diced cucumbers
• 1/2 cup radishes. sliced thinly
• 1/2 -3/4 cup red onions, diced
• 1/2 cup toasted almonds or pecans

Salad Directions:

• Mix all the ingredients and serve immediately with dressing. 

Creamy Poppyseed Dressing
Ingredients:

• 1/2 teaspoon salt
• 1 tablespoon honey
• 2 tablespoons white vinegar
• 1/4 cup plain Greek yogurt
• 1 tablespoon olive oil
• 1 teaspoon poppy seeds

Directions: 

• Mix all ingredients together in a jar, cover and shake well to combine. Use immediately or store covered in fridge.

4th of July Weekend Round-Up Recipes

Caprese Salad

Caprese Salad

Cook's notes: Use a narrow long platter and alternate ingredients as shown in picture. Black Cherry Balsamic Vinegar was used in this caprese salad/appetizer. Pair with Artisan bread and your favorite white wine.
Ingredients:

• 1 bag of spinach leaves with stems removed
• 3 large tomatoes, vine ripened, sliced and patted dry on a paper towel
• Torn basil leaves
• Parmesan cheese
• Sea salt and pepper
• Slices of mozzarella cheese,cut diagonally

Directions:

• Arrange spinach leaves on bottom of platter.
• On top of spinach, place cheese and tomato slices.
• Sprinkle tomatoes with sea salt and pepper, torn basil leaves.
• Drizzle with balsamic vinegar and grate the salad with Parmesan cheese.

Pinterest July 4th Ideas 

https://easttexas.momcollective.com/holidays/fourth-july-pinterest-round/

Grilled Chicken with Blueberry Chipotle BBQ Sauce

I could not pass up a recent invite to

The Lady's Slippers were in full bloom and quite showy with pops of color.

Grilled Chicken with Blueberry Chipotle BBQ Sauce 
Cook's notes:The sweet and spicy combo Blueberry Chipotle BBQ Sauce was the perfect accent for grilled chicken breasts.  Herb petite potatoes and steamed broccoli make it an easy summertime meal. A time saver making the blueberry chipotle sauce early in the day. Reheat sauce on low right before grilling. S'more Bars previously posted was just the piece de resistance for this meal. https://sockfairies.blogspot.com/2020/06/a-toast-to-summer-and-fathers-day.html

Grilled Chicken with Blueberry-Chipotle Sauce 
Recipe from tideandthyme.com and serves 4.
Ingredients:

4 skinless chicken breasts or bone-in (1-inch thick) pork chops 
1/2 tsp. each salt and pepper

For the Blueberry-Chipotle BBQ Sauce
Cook's Notes: Take your BBQ sauce up a notch with the perfect blend of sweet and savory with Blueberry-Chipotle BBQ Sauce.   
Ingredients:

• 2 teaspoons extra virgin olive oil
• ¼ cup onion, minced
• 2 garlic cloves, minced
• Kosher salt and freshly ground pepper
• ½ cup brown sugar
• ¼ cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons chipotle peppers in adobo sauce, chopped
• 2 teaspoons cumin
• 3 cups fresh blueberries

Directions:

• In a large saucepan, heat oil over medium heat. Add onion and garlic, season with salt and pepper to taste. Cook until fragrant and translucent, 3-5 minutes. Do not allow garlic to brown. Stir in brown sugar, apple cider vinegar, mustard, chipotle peppers in adobo sauce and cumin. Add blueberries and gently crush with spoon.
• Simmer over low heat, stirring until thickened, about 15-20 minutes. Refrigerate until needed if making early in the day.
• Grill chicken at 325 degrees and brush occasionally with sauce. 
• To serve chicken breasts, add more sauce.

Meet Candace Simar Minnesota Author

NAC 2020 VIRTUAL AUTHOR TOUR

MEET AWARD-WINNING MINNESOTA AUTHOR CANDACE SIMAR

Pequot Lakes author, Candace Simar, always was curious "how things might have been." She combined this passion for history with her Scandinavian heritage to create six historical novels set in frontier Minnesota.

The Abercrombie Trail Series tells the story of Fort Abercrombie during the U.S. Dakota War of 1862. It received awards from the Western Writers of America.

"Shelterbelts", set in 1945, was a finalist for the Willa Literary Award in Historical Fiction and the Midwest Book Awards.

"Escape to Fort Abercrombie" won the Peacemaker Award and the Will Rogers Gold Medallion. Her short story, Night Riding, won the Laura Award. Other short stories and poems were recognized by the Writer's Digest, the National Federation of States Poetry Societies and numerous regional contests. "I'm thrilled to have work included in three national anthologies coming out this year," Simar said in a recent interview. "It's satisfying for me as an author to know that my love of history is being shared with a larger audience." 

Candace, featured speaker, shared her writer's journey experiences and in the publishing field at Northwoods Art and Book Festival in 2018. 

Candace is a frequent speaker for civic groups, schools and writing workshops. For more information on her services or to purchase books see www.candacesimar.com

 Candace with her husband Keith at the 2019 Northwoods Art and Book Festival.