RAW VEGETABLE SALAD WITH
ISLAND ORCHARD HARD CIDER AND MAPLE VINAIGRETTE
with walnuts and dried Door County cherries
- 5 cups shaved or julienne-cut vegetables
- (Brussels Sprouts, Carrots, Fennel, Radish, Beets etc)
- use a mandoline slicer for best results
- ½ cup chopped walnuts, pecans or almonds
- ½ cup crumbled crispy bacon
- ½ cup dried Door County cherries
- ¼ cup chopped fresh Italian parsley, mint leaves or fresh basil leaves
- ½ cup crumbed goat cheese (optional)
Hard Cider Vinaigrette
- 1/4 cup Island Orchard Brut Apple Hard Cider or Pear Hard Cider
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1 to 2 tablespoons Wisconsin maple syrup
- 1/3 cup extra virgin olive oil
- salt and pepper to taste
Combine the shaved vegetables, nuts, crispy bacon, dried cherries and chopped fresh herbs. Toss gently to combine.
Prepare the vinaigrette by placing the hard apple cider, lemon juice, Dijon mustard, chopped garlic clove and maple syrup in a mixing bowl. Gradually add the extra-virgin olive oil.
Toss enough vinaigrette into the prepared vegetable salad. Season generously with salt and pepper. Refrigerate any leftover vinaigrette. If desired, top salad with crumbled goat cheese.
Lavender Lemon Pound Cake
With Door County Cherries “Jubilee”
makes two loaves
If desired, drizzle with a light frosting made wit powdered sugar, lavender sugar and a little milk.
- ½ cup sugar
- 1 tablespoon dried lavender
Prepare by placing sugar and lavender in a spice grinder, blender or small food processor. Process until lavender is ground and incorporated into the sugar. Store at room temperature.
Lavender Pound cake
- 4 eggs
- 1 cup (2 sticks) unsalted butter, room temperature
- ¾ cup sour cream
- 2 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup lavender sugar
- ½ cup regular sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
With an electric mixer, beat the lavender sugar and regular sugar with the room temperature butter. Add the vanilla extract and lemon zest. Beat until light and fluffy – about 3 to 4 minutes on medium-high.
While butter is beating, combine the flour, baking powder, baking soda and salt in a bowl.
On medium-low speed, add the eggs, on at a time, beating between additions. Alternately add the flour mixture and the sour cream to the butter mixture. Spread mixture into two lightly greased and floured 8X4X2 loaf pans.
Bake in a 350-degree oven until a wooden toothpick inserted near the center comes out clean….about 45 to 50 minutes.
Door County Cherries “Jubilee”
- 1 pound fresh or thawed frozen Montmorency (sour) cherries, pitted
- ½ cup lavender sugar or regular sugar
- juice of one orange
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons brandy, kirsch or Grand Marnier
- optional – 2 tablespoons cornstarch dissolved in 4 tablespoons water or cherry juice
Heat the cherries, sugar, orange juice and vanilla in a skillet over medium heat. Cook, stirring now and then until sugar dissolves.
Remove pan from heat and add the liqueur. Return to the heat and carefully ignite with a match or the flame of your burner. If flame is too high, place a cover over the mixture to extinguish. If desired, drizzle in a little of the cornstarch/water mixture to thicken the mixture. The heat needs to be on low for the mixture to thicken with cornstarch.
Serve over lemon lavender pound cake or ice cream.