Traverse City Record-Eagle


July 4, 2013

How to celebrate cherries


“One of the most popular dishes is the Cherry Chicken Casserole,” sad LaVonne Ballard, an organizer of the event, which attracts an estimated 200-300 diners each year. “This continues to be a very big hit with people. Some come every year and others come quite a distance.”

The Smorgasbord runs from 5-7 p.m. or until the food runs out. The cost is $12 for adults and $6 for children 4-12. Children 3 and under get in free

Tickets are available at the door of the church, located at 537 Crystal Ave., Frankfort.


Cherry Basil Orzo Pasta

1 c. frozen tart cherries

1 t. minced garlic

1/2 c. dried pitted chopped dates

4 oz.feta cheese

1/2 lb.orzo pasta

1/4 c. fresh basil chiffonade

Salt to taste

Mix together cherries, dates and garlic in a small saucepan on low and heat until dates are rehydrated. Meanwhile boil orzo pasta in salted water for 8-10 minutes. Drain pasta, stir in cherry mixture and feta cheese. Season with salt and garnish with fresh basil. Serves 6-8.

Source: National Cherry Festival


Cherry BBQ Pork

3 lbs. pork tenderloin

Salt and pepper

40 oz. bottle Sweet Baby Ray’s BBQ Sauce

1 c. apple cider vinegar

¾ c. Friske Tart Cherry Concentrate

5 T. hot sauce

½ t. red pepper flakes

1 T. olive oil

1 medium sweet onion, finely sliced

1 red bell pepper, diced

1 yellow bell pepper, diced

½ c. Friske Dried Tart Cherries, chopped

Kaiser rolls

Slice tenderloin into 4 sections. Spray Crockpot with non-stick spray like Pam. Salt and pepper the tenderloin. Cover and cook 9 hours on medium (overnight works best). Drain off liquid. Shred pork and return to Crockpot.

In a medium saucepan, combine BBQ sauce, vinegar, concentrate, hot sauce and red pepper flakes. Stir. Bring to a boil. Reduce heat and simmer 15 minutes. Pour over shredded pork. Turn Crockpot to high heat and cook 1/2 hour.

In a sauté pan, heat the olive oil over medium high heat. Add the onions. Cook for 5 minutes. Add the diced peppers and continue cooking an additional 3 minutes. Add dried cherries. Cook an additional 1 minute.

Warm the Kaiser rolls. Assemble the sandwiches by spooning shredded pork onto bottom of roll. Add the onion/pepper/cherry relish and top with remaining half of roll.

Source: Friske Orchards Farm Market via Betty Renner of Central Lake.

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