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A Star Spangled Celebration!


Celebrate the Fourth!


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 dipping.

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.

Dazzling Dessert Trio

Swirls of red, white, and blue candy bark, a 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 health.

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

Cherry Salsa With Star Crisps

Makes about 4 cups salsa

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 (recipe follows)

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.

Star Crisps

Makes 10 to 15 crisps

2 packages pocket pita bread

(6 inch or larger)

Olive or vegetable oil

Coarsely ground salt and

pepper (optional)

Preheat oven to 375°F.

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 crisp.

salad
A Star of a Salad

Makes about 12 servings

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

Line star pan with plastic wrap. Pre­pare orzo following package instruc­tions. Drain and rinse with cold water.

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.

Cupcake
America's Star Cupcake

Makes 12 servings

6 cups of your favorite pound cake batter

3 cups buttercream icing

Red-Red and Royal Blue icing color

Patriotic nonpareils

2 packages Patriotic Stars icing decorations

Preheat oven to 325°F. Spray giant cupcake pan cavities with vegetable spray with flour.

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.

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 decorations.

Black Forest Brownie

With Frozen Cherry Cream

Makes about 6 servings

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

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.

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.

Meanwhile, preheat oven to 325°F. Spray dessert shell pan with vegetable spray. In large bowl, prepare brownie mix following package instructions; spoon 1/2 the batter into cavities of prepared pan.

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.

Place cooled brownie dessert shell on plate; add scoop of cherry ice cream mixture; add whipped icing and cherry to garnish.

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