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TravelOregon.com - Recipe of the Month
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This month’s dinner and dessert combo hails from Apple Valley Country Store and Nora's Fish House, both located in Hood River. Oregon cherries are now in season, so take advantage of these great recipes!
Cherry Salsa Atop Grilled Sturgeon
Ingredients:
-1 pound Hood River Valley Van or Bing cherries, pitted and halved
-Juice and zest of 1/2 (one-half) an orange
-1 shallot, minced
-2 Tablespoons sugar
-1/2 (one-half) teaspoon ground coriander
-1/2 (one-half) teaspoon salt
-1/2 (one-half) teaspoon black pepper
-1/4 (one-fourth) teaspoon cayenne pepper
Mix all ingredients and let sit at room temperature for 30 minutes to an hour. Spoon atop grilled sturgeon. Refridgerate any remaining salsa. Good for up to 3 days.
Cherry Blueberry Cobbler
Topping Ingredients:
-1 1/2 (one and one-half) cup flour
-1 1/8 (one and one-eighth) cup milk
-1 teaspoon vanilla extract
-1 1/2 (one and one-half) cup sugar
-1 Tablespoon baking powder
- 1/3 (one-third) cup melted butter
Fruit Ingredients:
- 4 cups fresh pie cherries
-4 cups fresh blueberries
-2 1/2 (two and one-half) cups sugar
-1/2 (one-half) cup flour
Mix the fruit, sugar and flour and pour into a 9x13 baking pan. Mix all of the topping ingredients and add melted butter last. Spoon mixture over fruit starting at the edges to make a thin layer of topping. You may not need all of the topping batter. Bake at 350 degrees for 40-50 minutes until topping is golden brown. Makes 12 servings.
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OREGON. WE LOVE DREAMERS. ™