Chocolate Cherry Brandy Cupcakes

May 10, 2012

Making cupcakes gives us the opportunity to splurge. Go deliciously overboard. Get a little goofy.

Chocolate Cherry Brandy Cupcakes with cocoa buttercream frosting

Hence, Chukar’s new recipe for double chocolate, double cherry, double brandy cupcakes.

Double Chocolate
Velvety cocoa buttercream frosting tops moist chocolate cake. We used Duncan Hines® Devil’s Food cake mix, but if you have your own recipe, kudos to you!

Double Cherry
Actually, make that triple. We chose Cherries Jubilee Dessert Sauce as the filling because it contains two varieties of Northwest cherries. The cherry on top is a dark sweet Dessert Cherry.

Double Brandy
We added a splash of brandy to the cake and frosting. If you’re feeling very grown-up, you can soak the Dessert Cherries in brandy for a few hours before topping the cupcakes.

Chocolate Cherry Brandy Cupcakes

By Beth Published: May 10, 2012

  • Yield: 24 cupcakes

Making cupcakes gives us the opportunity to splurge. Go deliciously overboard. Get a little goofy. Hence, Chukar’s new recipe …

Ingredients

Instructions

  1. Prepare cupcakes according to package directions, substituting 1 ounce of brandy for 1 ounce of the liquid. Let cool completely before frosting.
    Chocolate cupcakes ready to be filled and frosted!
  2. To fill centers, take a knife and cut a plug from the center of the cooked and cooled cupcakes. Eat what you removed—you’re the cook after all! Spoon a dollop of Cherries Jubilee Dessert Sauce into the hole.
    Cut the core from the cupcakes to make room for Cherries Jubilee Dessert Sauce
  3. For frosting, whip room temperature butter for several minutes until fluffy. Add cocoa powder and powdered sugar. Once incorporated add salt, vanilla, cream, and brandy. Whip for at least 3 minutes until quite fluffy.
  4. Frost the cupcakes using a pastry bag. Top with a Dessert Cherry.
    Chocolate Cherry Brandy Cupcakes with cocoa buttercream frosting
  5. Cook’s Notes: Flavored or fruit brandies such as cherry or blackberry may be used in lieu of plain brandy depending on what you have on hand. A resealable plastic bag with the tip cut off works in place of a pastry bag.

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What’s What: Peach Cherry Salsa

May 3, 2012

Nothing is better than peaches and cherries picked at their prime and sold at your local market. But the fresh harvest season is short, and so in Peach Cherry Salsa we’ve attempted to seal in a spicy sauce the intensely fresh flavors of ripe peaches, cherries, and tomatoes.

Peach Cherry Salsa

A jar of Chukar’s salsa contains these all natural ingredients:

  • Cherries
  • Peaches
  • Tomatoes
  • Tomato paste
  • Jalapeños
  • Onion
  • Salt
  • Garlic
  • Cilantro
  • Lemon juice
  • Sugar

Tips for use:

  1. Pour into a bowl for a ready-made corn chip dip.
  2. Utilize as bottom layer of fluffy, savory Parmesan French toast. (recipe below)
  3. Moisten and season halibut tacos.
  4. Whip up healthy and scrumptious egg salad.
  5. Try grilled chicken with salsa, because everyone needs a 20-minute-meal repertoire.
  6. On that note, try it on anything grilled.

Parmesan French Toast with Peach Cherry Salsa

Parmesan French Toast with Peach Cherry Salsa

By Aleida Published: May 3, 2012

  • Yield: 4 Servings

This recipe originally called for tomatoes, but good tomatoes are nearly impossible to find year 'round. In the off-season, instead of buying imported tomatoes, we've happily substituted Peach Cherry Salsa.

Ingredients

Instructions

  1. Cut the bread into slices. In large mixing bowl, beat eggs and milk, then stir in salt and pepper. Place bread slices in bowl, flipping each slice carefully in the egg mixture to coat evenly. Let sit for 10 minutes, repeating the coating process now and again.
  2. Preheat oven to 400º F.
  3. Prepare the dried tomatoes by cutting them into quarters. Then grease large baking dish in which bread slices can fit cozily. (You don't want it to be too spacious, or the liquid will evaporate instead of being absorbed by the bread). Pour 1 cup salsa into bottom, and spread evenly. Top with dried tomatoes.
  4. Place egg-heavy bread slices on top of the dried tomatoes. Pour leftover egg mixture evenly over the bread. Sprinkle with cheese. (If desired, you can cover your dish with plastic wrap and keep it in the refrigerator for up to 8 hours prior to cooking.)
  5. Cover with foil and bake for 20 to 25 minutes, until warm throughout. Then change oven settings to broil, remove foil, and broil for about 5 more minutes. Keep a careful eye to avoid burning. When bread is crispy and cheese is sizzling, remove from oven. Serve one piece of French toast per plate, being sure to scoop up the juices and salsa from the pan along with the toast. Top each serving with 1 teaspoon of salsa for decoration.

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Recipe inspired by Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen, “Two Tomatoes and Parmesan French Toast.”

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Cherry Rhubarb Soup

April 19, 2012

I’m a market sleuth.

Often before I start my shift at Chukar Cherries, I wander Pike Place Market in search of seasonal fruits and veggies and the most succulent spices and specialties. One of my favorite spots to snoop is the produce stands—where recipe ideas pop out of the bins of fresh veggies like peas from a pod.

Rhubarb makes its yearly appearance at Pike Place Market

So, when rhubarb started making an appearance at the Market, I snatched it. Rhubarb is so easy to cook and its naturally tart flavor pairs perfectly with Chukar’s no sugar added Totally Tart Cherries.

I went home to survey my catch. But it wasn’t pies, crisps, or cobblers that came from the flurry of rhubarb, cherries, and sugar. It was soup. Sweet Cherry Rhubarb Soup. An extremely simple summertime dessert that can be served hot or cold.

Cherry Rhubarb Soup

By Beth Published: April 19, 2012

  • Yield: 4-6 Servings

I’m a market sleuth. Often before I start my shift at Chukar Cherries, I wander Pike Place Market in search of seasonal fruits …

Ingredients

Instructions

  1. First, wash and trim the rhubarb. Then, dice into 1-inch pieces.
    Chop the rhubarb into one inch pieces
  2. Put the rhubarb in a saucepan and cover with sugar. Let the rhubarb and sugar marinate for 1 hour (this ensures that the rhubarb is sweet when you eat it). Add the Totally Tart Cherries and water. Bring the whole mixture to a boil and let cook for 3-5 minutes (only until the rhubarb is tender). When the soup has finished cooking, stir in the vanilla.
    Add Chukar Totally Tart Cherries to the rhubarb
  3. You can now serve the soup two ways: serve immediately for a warm, sweet soup, or allow it to chill in the refrigerator overnight and serve cold for a refreshing dessert. Garnish with a dollop of sour cream.
    Tart cherries and rhubarb in a dessert soup garnished with sour cream

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About this Author

Alyson Lenhoff is the Assistant Manager at Chukar in Pike Place Market. She is an avid chef, baker, and cherry enthusiast.

In a Snap: Moms at the Market

April 11, 2012

Spring is one of my favorite seasons at Pike Place because the crowds of summer tourists have not yet descended. It’s an ideal time for family outings.  
Mothers and daughters enjoy Chukar Cherries from Pike Place Market for Mother's Day    Everyone loves chocolate-covered cherries from Chukar in Pike Place Market!Spring means the arrival of fresh, seasonal produce at Pike Place Market    Chukar Cherries in Pike Place Market offers an array of natural cherry treats
If you chance a visit to Pike in the next few weeks here’s a few recommendations for making the visit doable with little ones.
1) Chukar has no sugar added fruit & nut mixes that will keep tired little legs from dragging.
2) If their interest is waning, the intricate toys at 3D Wood Puzzles will kindle kids’ fascination.
3) For lunch, Le Panier makes a deluxe ham and cheese sandwich that won’t break the bank.
4) If you are looking for a gift for your mom or another influential woman in your life, Chukar’s Chocolate Cherry Blossom Assortment is quite elegant (and priced at under $12).
Families visiting Pike Place Market together

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Creative Tips for Using Dried Berries in your Kitchen

April 5, 2012

Beautiful berries grow on the ”wet” side of Washington. So while our beloved cherry orchards thrive in eastern Washington soils, it is the coastal region we have to thank for our Skagit Valley Strawberries, Puget Sound Blueberries, and North Cove Cranberries.

Like dried cherries, dried berries fare well in baked goods. But there are a number of other simple, creative ways to brighten these berries and bejewel whatever’s coming out of the oven:

  • Try reconstituting cranberries in warm orange flavor liqueur for 15-20 minutes. Experiment with reconstituting any of our berries with fruit juice, rum, or Armagnac for a change.
  • Infuse your pancake syrup with blueberries (or your berry of choice). Bring 1 cup syrup to boil, remove from heat, stir in 1/2 cup dried blueberries. Let stand until cool. For best flavor, cover and refrigerate overnight, then reheat before serving.
  • Make Cranberry Orange Butter, a dried berry and butter spread that is somewhere in between velvety butter and jam. Feel free to use other berries in lieu of cranberries, and other fruit juice instead of orange.
  • Experiment with flavor combinations in your baked goods: lemon with poppy seed and blueberries, strawberries with vanilla, and cranberries with walnuts and white chocolate.

When it comes to experimenting with berries, we’ve found that this handy 3-in-1 dough is exceptionally inviting. With one set of ingredients (albeit two sets of directions), you can create berry pancakes hot off the griddle, or berry studded muffins and tea bread steaming from the oven. Top with berry syrup or spread with Cranberry Orange Butter.

3-in-1 dough for pancakes, muffins, or sweet bread

Blueberry Maple Syrup or Orange Cranberry Butter over Pancakes

By Aleida Published: April 5, 2012

    Beautiful berries grow on the ''wet'' side of Washington. So while our beloved cherry orchards thrive in eastern Washington soils, …

    Ingredients

    Instructions

    1. FOR PANCAKES: Mix together flour, baking powder, and salt in a large bowl. In separate bowl, beat together sugar, butter, eggs, lemon zest, and milk. Slowly add wet ingredients to dry. (If desired, cherries/berries/nuts can be added during this step). Do not over-mix. Heat oil in pan over medium to medium-high heat. Pour enough batter into the pan to make circles about 4-inches in diameter. Cook until brown on bottom, then flip, and cook until both sides are browned.
    2. FOR MUFFINS/TEA BREAD: Preheat oven to 350º F. Generously butter a 9×5-inch loaf pan for bread, or muffin pan for muffins. Sift together flour, baking powder, and salt into a small bowl. Beat together granulated sugar and butter until well-blended and fluffy, about 2-3 minutes. Beat in the eggs and lemon zest until well blended, scraping down the sides a few times. With beaters at low speed, alternate adding the flour mixture and the milk. (At this point, feel free to add dried cherries or berries, nuts, poppy seeds, etc.). Spoon batter into the prepared loaf pan, spreading the top evenly. Bake until top of the bread is browned and cooked through, about 1 hour. Let cool slightly in pan, then turn the bread out onto a wire rack to cool completely.

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    Our thanks to Cynthia Nims for sharing this recipe.

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    Cranberry Orange Butter

    April 5, 2012

    Did you know that Chukar’s logo way-back-when was, ”The Year ‘Round Cherry and Berry Company”? Admittedly, cherries have stolen the spotlight in more recent years, but we still love our naturally dried Northwest berries, and we are always looking for new ways to use them.

    Hence, Berry Butter. This dried berry and butter spread is somewhere between velvety butter and jam. Though our recipe uses Chukar North Cove Cranberries and orange juice, one could easily imagine using pomegranate juice and Puget Sound Blueberries, or peach juice and Skagit Valley Strawberries.

    Cranberry Orange Butter

    By Aleida Published: April 5, 2012

      Did you know that Chukar's logo way-back-when was, ''The Year 'Round Cherry and Berry Company''? Admittedly, cherries have stolen the …

      Ingredients

      Instructions

      1. Beat together butter and sugar until light. Beat in the zest, juice, vanilla, and nutmeg. Stir in cranberries. Mixture should be smooth. Serve with muffins, pancakes, or sweet bread.

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      Recipe inspired by the New Basics Cookbook, ”Orange Butter”

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      In a Snap: Market Fresh Flowers

      March 21, 2012

      Fresh-cut flower season at Pike Place Market begins with the arrival of daffodils, followed by tulips.

      Tulips at Pike Place Market

      The flowers are picked in the evening and then taken fresh to the Market for sale the next day.

      Daffodils for sale at Pike Place Market

      We’re privileged to have some of the Market’s most beautiful bouquets inhabiting the space directly across from Chukar Cherries in Pike.

      Bouquets across from Chukar Cherries in Pike Place Market

       

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      About this Author

      Kristina Moravec, the photographer behind these photos, is a prized member of the Chukar team in Pike Place Market.

      Jicama Orange Salad with Tart Cherries

      March 16, 2012

      At Chukar we always dry our Bing and Rainier Cherries without sugar. But since Montmorency Tart cherries pack a punch, we offer both a no sugar added tart cherry and a tamer, slightly sweetened version.

      In general we recommend sweet Columbia River Tarts for baked goods and no sugar added Totally Tarts for sauces, meat dishes, and salads. This is because Columbia River Tarts plump nicely in baked goods and balance sweet with just enough tart to make them stand out in bread, muffins, cookies, etc. Totally Tarts are thinner and their intense sour cherry flavor works well in savory dishes and sauces.

      Jicama Orange Salad with Tart Cherries

      Today our cooking challenge is using Totally Tarts in a salad with jicama. If you’re not familiar with jicama, it’s an extremely adaptable tuber that can be eaten like a fruit or vegetable. Its texture is like that of a crisp pear or water chestnut.

      This salad can be used as a side or finished with grilled chicken or shrimp for a light entrée. Chopped almonds and sunflowers make tasty toppers if you have them on hand. You can also make an extra batch of dressing and store it in a mason jar for up to two weeks.

      Jicama Orange Salad with Tart Cherries

      By Beth Published: March 16, 2012

      • Yield: 6-8 Servings

      At Chukar we always dry our Bing and Rainier Cherries without sugar. But since Montmorency Tart cherries pack a punch, we offer both a …

      Ingredients

      Instructions

      1. In a large salad bowl mix spinach, orange slices, jicama, onion slices, and dried cherries.
        Mixing spinach, tart cherries, red onion, oranges, and jicama
      2. In a separate bowl, combine salad dressing ingredients and whisk until fully mixed. Pour dressing over salad and toss to coat evenly.
        Salad dressing with lemon and tart cherries

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      What’s What: Cherry Pomegranate Chutney

      March 8, 2012

      There are four things that go into any chutney: veggies, fruits, spices, and herbs. Beyond those categories, there are no rules as to how sweet, savory, spicy, or mild the sauce must be, or what foods it should accompany.

      Artisinal crackers with a splash of creme fraîche/cream cheese and a tidbit of chutney

      Chukar’s Cherry Pomegranate Chutney could be called rigorously Northwest thanks to its abundance of cranberries, apples, and cherries. The cranberries are harvested on the North Cove, just over 100 miles from Seattle on the Pacific coast. Washington apples are known internationally for their quality and variety. And of course, Northwest cherries hail from the fertile valleys in Washington and surrounding states.

      In a nutshell, here’s what’s inside:

      Veggies: Onion, Red Bell Pepper, Garlic

      Fruits: Apples, Cherries, Cranberries, Pomegranate Concentrate

      Herbs/Spices: Allspice, Cloves, Ginger, Jalapeño Pepper

      A jar of chutney is brimming with whole cherries and slivers of apple in a spicy, chunky sauce. The fruit has been cooked to a reduction, not pickled like some chutneys, and has mild heat. Unlike relishes, chutneys are almost always sweetened. Ours has brown and white cane sugars, as well as some candied ginger. As a natural preservative, we’ve added cider vinegar.

      Tips for use:

      1. Serve with curried food.
      2. Create tasty appetizers by spreading a tad of chutney over cream cheese or crème fraîche on crackers.
      3. Glaze meats. Brush the meat with olive oil and sprinkle with coarse salt and pepper. Mix 3 tablespoons olive oil with 1/2 cup chutney, then spread it evenly over meat. Makes glaze for 3-4 servings.
      4. Spread on sandwiches. Mix with 4 tablespoons mayonnaise with 2 tablespoons chutney and spread on a Chutney Turkey Sandwich. (recipe below)
      5. Serve with lamb riblets or grilled fish.

      Chutney Turkey Sandwich

      Turkey Chutney Sandwich

      By Aleida Published: March 8, 2012

      • Yield: 2 Servings

      A turkey sandwich flavored with garlic and spiced with a chutney spread.

      Ingredients

      Instructions

      1. Heat olive oil in frying pan. Add 1 minced garlic clove and stir constantly until fragrant, about 10 seconds. Place turkey over garlic for about 30 seconds. Flip to heat other side. (Note: deli meat is already cooked, so you are simply adding more flavor to the meat.)
      2. In a small bowl, mix together mayonnaise (or yogurt and ricotta substitute), chutney, lemon juice, remaining garlic clove, and salt and pepper to taste.
      3. Cut the baguette lengthwise or lay out your sandwich bread. Put a layer of greens. Cover with garlic turkey meat (3 slices per sandwich) and top with chutney mixture. Sprinkle with cilantro. Close the sandwiches and serve.

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      Recipe inspired by Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen, ”Curried Turkey Sandwich”

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      What’s What: Natural Maraschino and Dessert Cherries

      February 16, 2012

      Decorative, delicious toppers. That is the idea Chukar had in mind when it set out to create our all natural Maraschino Cherries and Dessert Cherries. Like a sprig of parsley with sirloin steak, cherry garnishes add a splash of color and elegance. Unlike a sprig of parsley, however, this garnish is meant to be eaten in one pleasurable and guiltless gulp.

      What are the real differences between the Maraschino and Dessert Cherries? For that, we’ll have to discover what’s what.

      Maraschino versus Dessert Cherries

      Chukar’s maraschinos are an all natural version of the clown nose lookalikes that top a Shirley Temple. A testament to nature’s color palette, our maraschinos are dyed with natural fruits and vegetables.

      Our Dessert Cherries, on the other hand, are like a two-in-one: the jarred juice may add a cherry swirl to cocktails and drinks like our Dark Cherry Mochaccinos, and the cherries, large and stemmed, charmingly decorate everything dessert. Like the maraschinos, their colors and flavors are derived from fruits and vegetables.

      While both products are delicious and just plain fun to eat, there are some differences in their flavors. The Maraschino Cherry harks back to the maraschino liqueur whose name it bears, evoking almond and sweet cherry. In comparison, the Dessert Cherries are sweet, full-bodied, and almost chocolaty.

      Though the products are conceptually the same, maraschinos are a favorite for topping Manhattans and other cocktails, as well as chocolate sundaes. Dessert Cherries, on the other hand, fair excellently on top of creamy panna cotta or anything chocolate. 

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