PRESIDENT'S DAY (in honor of George Washington)~MICHIGAN CHERRY SOUP/ CHICKEN & WILD MUSHROOM STRUDEL with DRIED CHERRIES/CHERRY-ALMOND GLAZED PORK

~ YOSHINO CHERRY BLOSSOMS

MICHIGAN CHERRY SOUP

~ from The Bountiful Arbor

"This soup is a beautiful pink color; it's as lovely to look at as it is delicious for either a first course or a dessert."

3 cups cold water

1 cup sugar

2-3 cinnamon sticks

1 1/2 pounds fresh or frozen stemmed and pitted tart cherries

1 Tbsp. cornstarch

2 Tbsp. water

3/4 cup dry red wine

1/4 cup heavy cream

1. In stockpot over medium heat, mix water, sugar, and cinnamon sticks. Boil until sugar dissolves. Add cherries and simmer 35 minutes (10 minutes if cherries are canned). Whisk cornstarch with water; whisk into soup mixture. Boil 2 minutes or until thick. Cool in refrigerator several hours or overnight.
2. Before serving, stir in red wine and cream and remove cinnamon sticks. If desired, add more wine to taste to reduce sweetness. Garnish with a white or purple flower. (serves 4-6)

CHICKEN and WILD MUSHROOM STRUDEL with DRIED CHERRIES

~ from The Bountiful Arbor

"Truly Michigan."

3/4 cup butter, divided

4 Tbsp. flour

2 cups chicken stock

1/2 cup heavy cream

1 tsp. crushed, fresh rosemary

2 cups diced cooked chicken

1/2 cup diced wild mushrooms

1/2 cup dried Michigan cherries

Phyllo dough, thawed

Sour cream

Rosemary

1. Preheat oven to 350 degrees. Combine 4 Tbsp. butter & flour in saucepan. Cook over low hear for at least 5 minutes. Slowly add stock, cream, and rosemary. Simmer for at least 10 minutes. Add chicken, mushrooms, and cherries.
2. Melt remaining butter. Using pastry brush, butter 3 sheets of phyllo dough layering one on top of the other. Place a layer (2-inches wide x 1-inch thick) of chicken mixture on phyllo dough, approximately 3-inches from left side of the dough, leaving 1 1/2-inches at either end of dough. Fold dough from left side over filling. Fold ends over filling. Roll remaining dough around filling, brushing lightly with butter to seal as needed. Repeat with remaining phyllo and chicken mixture.
3. Bake for 15-20 minutes or until golden on top. Serve immediately with a dollop of sour cream and a sprig of rosemary. (Serves 8)
   

CHERRY~ALMOND GLAZED PORK

~ 40 year old recipe

4 pound boned, rolled & tied pork loin roast

(or pork tenderloins)*

1 12-oz jar cherry preserves

2 Tbsp. light corn syrup

1/4 cup red wine vinegar

pinch salt & cracked pepper

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 cup slivered almonds

1. Rub roast with salt and pepper. Place on rack in shallow baking pan. Roast, uncovered in slow oven (325-degrees) for about 2 hours. (If using tenderloins, bake about 20-30 minutes total or grill on medium heat approximately 7 minutes on each side, basting last 5 minutes with sauce).
2. Meanwhile, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg, and cloves. Heat to boiling, stirring frequently; reduce heat and simmer 2 minutes. Add toasted almonds. Keep sauce warm.
3. When meat has roasted, spoon enough hot cherry sauce over to glaze; return to oven for about 30 minutes, basting frequently. (Serves 8)

OLD MISSION TAVERN CHERRY COBBLER

~ Old Mission Tavern

1/2 cup butter

2 beaten eggs

4 tsp. baking powder

1 cup milk

1 cup sugar

1/2 tsp. salt

2 cups flour

1 quart pitted, sugared cherries

1. Cream butter in bowl; add sugar and the beaten egg. In another bowl, mix salt & baking powder well with flour. Alternately add flour mix & milk to egg batter mixture.
2. Put mixture in 9x13-inch pan and top with sugared cherries. Bake at 350 degrees for 45 minutes. Cherries will sink to bottom and crust will form on top. (Serve with good vanilla-bean ice cream),