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August 15, 2012     Indian Valley Record
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August 15, 2012

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Bulletin, Record, Progressive, Reporter Wednesday, Aug. 15, 2012 13B Food on the Table: Cherries Heather Hunsaker Chef Summer doesn't feel offi- cial without digging into a large bowl of shiny, sweet cherries. Cherry season is the highlight of the year for many, but with a short sea- son, June through August, don't let summer pass by without enjoying a taste of nature's candy! Cherries are a stone fruit, which means their soft flesh surrounds a hard center seed, called a pit. Cherries are a member of the rose family and a relative to other stone fruits, such as peaches, plums and apricots. There are hundreds of vari- eties of cherries available worldwide, all ranging in size, color and flavor Cherry color ranges from a yellow- ish-pink to bright red to a deep black, with their size ranging from half an inch to well over an inch. With all the varieties of cherries available, there are only two common cherry species: sweet and sour. The sweet varieties of cherries are the most common and in- clude Bing and Rainier cher- ries. Sour cherries, some- times called tart or pie cher- ries, include Montmorency and MoreUo cherries. Cherries are low in fat and calories and high in fiber. They are an excellent source of vitamins A and C, potassi- um, and powerful antioxi- dants that have been shown to provide anti-inflammatory benefits. When choosing cherries, look for those with the stems attached, as this helps them last longer. Cherry stems should be green in color and snap off easily. Fresh cher- ries should be plump, firm and brightly colored, with smooth, shiny skins. Avoid cherries that are wrinkled, discolored or soft when squeezed slightly. Fresh cherries should be stored whole, unwashed, in a plastic bag in' the refrigera- tor. If stored properly, cher- ries should last for about a week. Cherries are a delicious fruit that can be enjoyed all on their own, baked into desserts, added to salads or transformed into beautiful sauces perfect for everything from cheesecake to chicken. To use, remove the stems and pit. This can be done using a cherry pitter or even a deco- rating piping tip. But use caution, as that bold cherry juice can stain fabrics, coun- tertops and fingertips. With cherry season wind- ing down, be sure a gobble up as many cherries as possible over the next few weeks. This pork chop dinner has a lus- cious balance of sweet, tart and savory flavor profiles -- perfect for an end of summer meal! Pork Chops with Black Cherry Sauce Prep time: 20 minutes Cook time: 25 minutes Serves: 4 Ingredients: 2 pounds pork chops salt and pepper, to taste 1/4 cup butter 3/4 cup white onion, minced 1-1/2 cups fresh black cherries, pitted and halved 2 tablespoon red wine 1/4 cup beef broth Plan "brinner' on a budget Sarah Bovagnet When looking for a quick, budget-friendly so- lution for dinner, think breakfast. Breakfast for dinner, often referred to as brinner, is a go-to choice for its use of inexpensive ingredients that can usual- ly be found within steps of the kitchen table. Plus, kids love changing up the nightly routine with a tasty breakfast before bed- time. Next time you're stuck without an idea for dinner, skip the take-out and jump ahead to break- fast. Here are two good rea- sons to whip up a delicious and affordable alternative to dinner. Easy ingredients There is no need to write up a grocery list for a tasty breakfast dish when you already have everything you need. The beauty of breakfast is that it can be created from ingredients that are right at your fin- gertips. Eggs, veggies and a few other staple foods are often all that's necessary to put together a well-round- ed meal that will keep everyone full and happy. And if you are missing something, you just need a quick run to the store to pick up a cofaple cheap in- gredients that can easily be used for more than one meal. Endless options With the few basic ingre- dients that you most likely have in your kitchen comes an endless variety of breakfast goodness. A little bit of creativity can create anything from frit- tatas to casseroles. It's also easy to grab the leftovers sitting in the fridge for added variety to whatever breakfast dish lands on the menu for the evening. Fill up extra tortillas with eggs, bacon and avocado for a filling breakfast taco; take the extra meat from last night's dinner to chop up and throw into scram- bled eggs; or, use up the cheese in your fridge to add flavor to a delicious breakfast casserole There's just no end to the amount of breakfast op- tions available with the breakfast staples you have on hand. Sarah Bovagnet is a writer for meal planning service Breakfast at Butte Butte Meadows residents invite their Plumas County neighbors to take the scenic drive up Highway 32 and Humboldt Road to Butte Meadows Sunday, Sept. 2, for a sensational "made to order" omelet breakfast that includes fruit, pancakes, juice and coffee for $10. Children un- der 12 eat for $5. Breakfast will be served 8 - 11 a.m. at Firehouse Station No. 10. Guests are also invited to view the "authentically" decorated Diamond Match Logger's Camp Cabin and two additional displays of historical items by Butte Meadows residents. Out- side the cabin on easels will be a display of large historical photographs re- lating to the logging indus- try. A prize drawing will be held in which participants choose which prize to take a chance on. All proceeds benefit com- munity projects such as the Web Weather Camera in the Butte Mead- ows/Jonesville area. For more information, visit Up-to-the-minute forecast and road conditions at plumasnews,com Memorial Keepsakes ;' " i! i Have a lasting tribute made  : with cremation ashes ;! encased with glass Custom Cremain Beads by Sara Conklin Call 530-836-1762 or email: raconkllnglass Driveway Slurry Sealing Hot Melted Crack Filling LEWIS P. BECK JR. Beck Seal Coating (530) 532-1470 Serving Plumas County since 1993 3454 Hwy 70 Oroville, CA 95965 Lie. #669409 NEED WORK COMP? ii iiii: iiii With your local professionals at ! F lanigan-Leavitt IT'S A SNAP! 114 teaspoon dried rosemary leaves, crushed Directions: Preheat oven to 350 degrees F (175 degrees C). Line a bak- ing sheet with aluminum foil. Heat 2 tablespoons butter in a large skillet over medium- high heat. Season the pork chops with salt and pepper, then brown in the hot oil until golden brown on both sides, about 2 minutes per side. Remove the pork chops to the lined baking sheet. Bake in the preheated oven until , the pork chops are no longer pink in the center, and regis- ter 160 degrees F (71 degrees C) on a kitchen thermometer, about 20 minutes. While the pork chops are baking, melt the remaining butter in the same skillet over medium heat, and stir in the onion and cherries. Cook until ' the onion has begun to soften, about 2 minutes. Stir in the red wine and beef broth, and bring to a simmer. Season with rosemary, and simmer until the sauce has reduced and thickened. Season to taste with salt and pepper before pouring over the pork chops to serve Chef Heather Hunsaker graduat- edfrom Le Cordon Bleu College of Culinary Arts and currently serves as a freelance writer and recipe developer for meal plan- ning site Fa .... :,i Crafter's Festival VENDORS WANTED Saturday, Sept. 15th 9am-4pm For more information, call Lisa Bernard 257-4323 16-22 SAVE s30 CABELA'S EXCLUSIVE NEWPRIMOS TRUTH CAM 55 ULTRA IR 7MP Was ;179.99 60545 SAVE s50 S34999 NEWBRADLEY ORIGINAL SMOKER Was =399.99 0331258 SAVE s20 99 THREE FORKS WADERS Available in Men's Women s and Kids Was =59.99 to =124.99 831870/1861/1862 SAVE s S3799s GARMIN RINO 650 GPS/RADIO Was M99.99 270080 & GARMIN. SAVE 33 CAE'SEXCUSVe.ERTER'S "SELECT GRADE 9MM AMMO "9"--99 115-gr. FMJ bullets 50 rounds per box Was 12.99 03358575 I i