Oregon Fruit Products — Family Friendly Fruit Journal Holiday 2008

Recipes

Articles

Bust the Holiday Hustle!

OREGON canned fruit is the perfect solution for the busy holiday kitchen. Use canned fruit in appetizers, side dishes or even entreés and shorten both preparation and cooking time!

50¢ Off Coupon

50¢ Off any 1 can of OREGON Fruit Products. Expires 6/1/2009.

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Blushing Turkey Sandwiches

  • 4 crusty French sandwich rolls
  • 4 ounces chevre (goat) cheese
  • 1 can OREGON Pitted Dark Sweet Bing Cherries, drained, chopped
  • 1/4 cup lowfat mayonnaise
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon chopped fresh basil
  • 8 ounces thinly sliced roasted turkey breast
  • 2 cups baby spinach leaves

Slice sandwich rolls in half horizontally, leaving one long side attached. Spread 1 ounce cheese on cut side of bottom half of each roll.

Combine cherries, mayonnaise, mustard and basil; mix well. Spread 3 to 4 tablespoons cherry mixture on cut side of top half of each roll.

For each sandwich arrange 2 ounces turkey on cheese and top with 1/2 cup spinach leaves. Serve immediately or keep refrigerated until ready to serve.

Variations:

  1. Substitute one 12-ounce loaf baguette for sandwich rolls.
  2. Substitute ham for turkey and Swiss or Cheddar cheese for chevre cheese.
  3. Substitute leafy lettuce for spinach.
  4. Omit turkey. Mix 4 ounces chevre cheese with 1/3 cup chopped Kalamata olives and 2 tablespoons chopped walnuts, before spreading on rolls.

Cherry Cornbread Stuffing

  • 2 cans OREGON Pitted Dark Sweet Bing Cherries, drained, discard syrup
  • 1 pound sweet or hot Italian sausage (may substitute turkey sausage.)
  • 1/4 cup butter
  • 1 large onion, peeled and diced
  • 4 stalks celery, diced
  • 6 cups crumbled day-old cornbread
  • 1 (14.5 ounce) can chicken broth
  • 3 tablespoons chopped fresh rosemary
  • freshly ground pepper to taste

Drain cherries in a sieve, press between several layers of paper towels to remove excess moisture and coarsely chop; set aside. Remove the sausage from the casings and crumble into a medium skillet. Cook for 10 minutes or until no longer pink; drain excess fat.

Melt the butter in a large skillet. Add the onion and celery; cook for 10 minutes or until vegetables are soft. Mix together the sausage, vegetables and cornbread in a large bowl with the broth and rosemary. Season to taste with pepper and fold in the cherries.

Makes enough to stuff a 16-lb. turkey or transfer to a buttered 13x9-inch baking dish and bake at 375 degrees for 45 to 60 minutes or until heated through and lightly browned on top.

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Chocolate Croissants in Raspberry Sauce

  • Croissants:
  • 1 can refrigerated crescent rolls
  • 8 tablespoons semi-sweet chocolate chips
  • chopped walnuts
  • Raspberry Sauce:
  • 1 can OREGON Fruit Raspberries
  • 2 tablespoons cornstarch
  • 2 teaspoons sugar
  • Garnish:
  • Hershey's syrup
  • Mint leaves (optional)
  • White chocolate curls (optional)

Separate crescents into 8 individual rolls. Put 1 tablespoon chocolate chips in the center of the wide end of each roll and sprinkle with nuts. Roll into crescents beginning with the wide end. Bake at 350 degrees for 15 minutes or until golden brown. Prepare the sauce while the croissants are baking.

Mix the cornstarch and sugar in a small saucepan. Add 1/4 cup of the raspberry syrup and blend with a wire whisk. Add the remaining raspberry syrup and berries (reserving a few whole berries for garnish) and whisk together while heating. Bring to a boil and cook until the syrup is thickened and clear. Remove from heat and strain through a sieve.

Put 1/4 of the sauce on a flat plate and top with two croissants in a butterfly shape. Drizzle Hershey's syrup over the croissants and garnish with white chocolate curls, mint leaves, and reserved raspberries. Serve warm.

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Blueberry Oatmeal Breakfast Cake

  • 1-1/3 cups flour
  • 3/4 cup quick-cooking oats
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 can OREGON Blueberries*, drained, discard syrup

Preheat oven to 400°F. Grease an 8-inch round baking pan; set aside. Drain blueberries well, blot on paper towels. In a medium mixing bowl combine flour, oats, sugar, baking powder and salt. In a small bowl, stir milk, oil and egg; pour all at once into flour mixture. Stir just until moistened (batter will be lumpy). Gently fold in blueberries; spoon batter into prepared pan. Bake 20 to 25 minutes, until cake is golden and pulls away from sides of pan. Cool on a rack, 5 to 10 minutes. Serve warm.

* Substitute with your favorite OREGON Berry!

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Holiday Cherry Pie

  • 2 cans OREGON Pitted Dark Sweet Bing Cherries, drain, discard syrup
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk (not evaporated milk)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon almond extract
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 2 (8-inch) chocolate crumb pie crusts

Chop cherries.

In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Gradually add sweetened condensed milk; mix well. Add chopped cherries, lemon juice and almond extract; stir just until combined. Fold in whipped topping.

Pour cherry mixture evenly into pie crusts. Freeze 8 hours or overnight. Cut into serving-size pieces. Garnish as desired. Serve immediately; pie slices thaw quickly. Store leftovers, covered, in freezer.

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Oregon Blueberries

When you have OREGON Blueberries in the pantry, you can easily add flavor, color and nutrients to so many of your favorite holiday dishes!

  • Heat OREGON Blueberries in maple syrup to pour on pancakes or waffles.
  • Freeze OREGON Blueberries and blueberry juice in ice cube trays to add to beverages.

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About Oregon Fruit Products

Oregon Fruit Products is a third-generation, family-owned and operated company nestled in the heart of the Willamette Valley in Oregon. The mild, wet weather produces some of the most delicious fruits that you will find anywhere in the world. Our fruits are vine ripened (never packed green) which makes them more delicate for us to handle, but we feel the flavor is worth it. We're a small company and specialty fruit is our "speciality" - it's all we pack.

We offer this journal to folks who want recipes using unique products. Your name, address and any other information you give us will not be sold or distributed to any other organization. If you have a friend who would enjoy the journal, please let us know and we will add their name to our mailing list. We would love to hear your comments regarding our products or this journal.

Recipe winners consent to have their photo and recipe published for advertising and trade purposes without further compensation. Entries become the property of Oregon Fruit Products Co. Photos will not be returned.

Send correspondence to:

  • Oregon Fruit Products Co., P.O. Box 5949, Salem, OR 97304
  • or call us toll free at 1-800-394-9333
  • email us at cooking@oregonfruit.com

Check out our on-line cookbook at our website www.oregonfruit.com.

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