|
The Chopping Block
by
Philomena
Corradeno
Produce managers have a
hard time keeping sneaky
customers’ fingers out of the
cherry display. But who cam
blame these looters?
Northwest cherries are so
luscious-looking and
tempting. And they taste as
good as they look — crunchy,
sweet and full of vibrant
flavor. Cherries are also a
healthful treat, being a source
of vitamin C, calcium,
potassium and fiber. They are
low in calories too, 5 ounces
(about 21 cherries) having only
90.
The most well-known and
popular of cherries is the Bing
with its dark red skin and
flesh. Before they disappear
from the market, get your fill
of these beauties. A quick
rinse, and they’re ready to pop
into your waiting mouth. Or
make the delicious pie with an
unusual crust, pictured here.
Following the pie is a recipe
for a cream torte that’s easily
put together with a packaged
cake mix. There will be more
batter than needed for this
torte, but the excess may be
made into cupcakes or a layer
to be used for another dessert.
COCONUT CRUST
SWEET CHERRY PIE
5 cups pitted Northwest fresh
cherries
2 tablespoons cornstarch
1/4 teaspoon almond extract
1/8 teaspoon salt
Coconut Crust*
Milk or cream
1 teaspoon sugar, optional
1. Combine cherries,
c o r n s t a r c h ,
almond extract
and salt; set
a s i d e .
M e a n w h i l e
prepare coconut
crust: Make a
standard pastry
for a 2-crust 9inch pie, BUT, before adding
water, stir 1/2 cup flaked
coconut and 2 tablespoons
sugar into flour mixture. Add
water a little at a time until
mixture forms a ball. Divide
dough in half; roll each half
out on lightly floured board.
2. Line a 9-inch pie plate
with one crust. Spoon in
reserved cherry mixture.
Adjust top crust; seal and flute
edges. Cut several vents in top
crust; brush top with milk and
sprinkle with sugar. Bake in
preheated 425 F oven about 35
minutes or until crust is
golden.
(c) 2005 King Features Syndicate
| 
