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Hartselle Enquirer

Star-Spangled Celebrations

By Staff
Great recipe ideas for your Fourth of July get-together
Spice Cake With
Cherry Orange Sauce
2 1/2 cups flour
1 cup sugar
1 teaspoon each baking soda and salt
1/2 teaspoon each ground cinnamon
and allspice
1/4 teaspoon ground cloves
1 cup buttermilk
2 eggs, slightly beaten
1/2 cup butter, melted
Cherry Orange Sauce (recipe
follows)
Whipped cream, optional
In large mixing bowl, thoroughly combine flour, sugar, baking soda, salt and spices. Add buttermilk, eggs and melted butter.
Mix until all ingredients are thoroughly combined. Spread batter in greased and floured 13x9x2-inch pan. Bake at 350¡F
for 30 to 35 minutes or until wooden pick inserted near center comes out clean. Serve warm or cold with Cherry Orange Sauce.
Top with whipped cream, if desired. Makes 12 servings.
Cherry Orange Sauce
2 cans (15 to 16 ounces each) dark
sweet cherries*
Orange juice
2 tablespoons sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 teaspoons grated orange peel
Drain cherries, set aside; reserve liquid. Add orange juice to reserved liquid to equal 2 cups. Combine reserved liquid mixture, sugar, cornstarch, salt and orange peel. Bring to boil over medium heat. Cook and stir 1 minute or until mixture thickens. Add drained cherries and heat thoroughly. Serve warm or cold over spice cake. Makes about 4 cups.
*Four cups pitted Northwest fresh sweet cherries
may be substituted. (Substitute 1 cup each orange juice and water for cherry liquid-orange juice mixture.) Combine 1 cup each orange juice and water, 1 cup fresh sweet cherries, 1/4 cup sugar, 2 tablespoons cornstarch, 1/4 teaspoon salt and 2 teaspoons orange peel. Bring to boil over medium heat. Cook and stir 1 minute or until mixture thickens. Add remaining 3 cups fresh sweet cherries; cook and stir
1 to 2 minutes or until cherries are thoroughly heated.
Great Grilling
Knowing the best ways to prepare the meal will ensure your gathering goes off without a hitch. Follow these quick grilling tips, and you'll be on your way to perfecting one of America's favorite pastimes.
H Grilling is cooking over direct heat on an elec-tric, gas or charcoal grill.
H Ideal pork cuts for grilling include tender cuts from the loin or tenderloin, like chops, tender-loin and ground pork patties.
H Grilled meats can be seasoned with Chef Paul Prudhomme's seasonings in advance to enhance flavor or basted with your favorite sauce or marinade during cooking.
For FREE recipes and an online catalog, visit the Magic Seasonings Web site at www.chefpaul.com
or call 1-800-457-2857. Or send a self-addressed envelope to P.O. Box 23342, New Orleans, LA 70183-0342.
Log on to www.otherwhitemeat.com for hundreds of mouthwatering recipes and be sure to look under "Offers" to order a free copy of "Hot Topics," a brochure packed with tips on barbecuing and grilling techniques for patio pitmasters of any ability level.
For delicious recipes using canned and frozen cherries year-round visit www.nationalcherries.com. Experience the taste of fresh Northwest Cherries June-August. Visit www.nwcherries.com for more information.
Barbecued Ribs With
Balsamic Cherry Glaze
4 racks baby back ribs, about 2 pounds
3/4 cup Chef Paul Prudhomme's Meat
Magic
Balsamic Cherry Glaze (recipe follows)
Season ribs evenly, using 1 1/2 tablespoons Meat Magic on each side. Place ribs on medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (Add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325¡ to 350¡F.) Finish by turning and basting ribs generously with Balsamic Cherry Glaze for last 15 minutes. Cut into serving pieces and serve with extra Balsamic Cherry Glaze. Serves 8.
Balsamic Cherry Glaze
1 (15-ounce) can dark sweet cherries,
in heavy syrup, pitted
2 tablespoons Chef Paul Prudhomme's
Meat Magic
1 cup honey
1/2 cup tomato paste
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup minced ginger
Drain cherries. In blender, combine all ingredients; process until smooth. Set aside; reserve 1/2 cup to serve with ribs.
Firecracker Pork Chops With Cherry Sauce
3 (15-ounce) cans dark sweet
cherries in heavy syrup, pitted
8 tablespoons unsalted butter
3 to 4 tablespoons Chef Paul
Prudhomme's Barbecue Magic,
divided
1 tablespoon cornstarch, dissolved
in a little water
Vegetable oil
6 bone-in pork chops, 1-inch thick
In large skillet over high heat, add cherries and syrup. Bring to boil, then reduce heat
to medium. Add butter and 3/4 teaspoon Barbecue Magic; stir until butter is melted and incorporated. Continue to simmer until syrup is reduced by half, about 6 minutes. Gradually stir in cornstarch mixture until sauce thickens. Set aside.
Lightly oil grill and preheat until very hot. Season pork chops generously and evenly with Barbecue Magic, 3/4 teaspoon per side each chop. Grill over medium-hot coals 9 to 12 minutes, turning once. Remove and serve with cherry sauce. Serves 6.
Patriotic Pork Spread With Cherries
1 pound ground pork
2 cups milk
1 cup chopped onion
2 tablespoons finely chopped garlic
2 tablespoons Chef Paul
Prudhomme's Pork and
Veal Magic
1 cup dry, unseasoned breadcrumbs
1 cup Royal Anne or dark sweet
cherries, in heavy syrup, pitted
1/4 cup port wine (optional)
In large skillet or pot, combine pork, milk, onion, garlic and Pork and Veal Magic. Bring to boil over medium heat, reduce heat and simmer for 15 minutes. Add breadcrumbs and cherries; stir well to make thick paste. Continue to cook over low heat, stirring frequently and scraping sides and bottom of skillet to prevent sticking, until the mixture is very thick and cooked through, about 30 minutes. Stir in port wine and continue to cook until liquid is absorbed, about 2 minutes.
Place mixture in food processor and process until smooth, 2 to 3 minutes. Process mixture in several batches. Place mixture in lightly buttered bowls or ramekins; refrigerate until cold. Makes about 4 cups.
Serve with melba toast, crackers, artisan breads, etc. This also makes a great filling for sandwiches.
Midsummer Salad With
Cherry Vinaigrette
2 (10-ounce) bags mixed salad greens
1/4 cup Cherry Vinaigrette
(recipe follows)
4 ounces Swiss cheese, cut into very
thin strips, about 2 inches long
4 ounces baked ham, cut into very
thin strips, about 2 inches long
4 ounces Genoa salami, cut into very
thin strips, about 2 inches long
2 hard-boiled eggs, shelled, cut into
wedges
2 ripe Roma tomatoes, cut into
wedges
1 cup croutons
1/2 cup fresh bacon bits
3 teaspoons Chef Paul Prudhomme's
Pork and Veal Magic
16 fresh cherries, halved and pitted
In large mixing bowl, toss greens with 1/4 cup of Vinaigrette. Divide greens into 6 serving bowls. Arrange cheese, meats, eggs, and tomato on top of each salad. Scatter croutons and bacon bits on top. Sprinkle each salad with 1/2 teaspoon of Pork and Veal Magic. Garnish with fresh cherries. Serve, accompanied with remaining dressing on the side. Serves 6.
Cherry Vinaigrette
2 teaspoons pepper medley
(see Note below)
1/4 cup cherry preserves
2 teaspoons Chef Paul Prudhomme's
Pork and Veal Magic
1/4 cup white wine vinegar with
tarragon
2 tablespoons brown mustard
3/4 cup olive oil
Note: Pepper medley is a mixture of whole black, white, green and pink peppercorns. They can be found in the spice section of many supermarkets or gourmet stores. Or you may make your own by combining the four types of pepper.
Coarsely grind pepper medley. Set aside. In blender, combine cherry preserves, Pork &Veal Magic, vinegar and mustard. Process at medium speed, about 15 seconds, until ingredients are combined. With blender running at medium speed, slowly pour in oil in a thin stream. Add reserved ground peppers and pulse briefly until completely mixed. Makes about 1 1/2 cups.

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