E-mail Contacts

Andy Meyer, Manager

Julie Meyer, Retail & Bakery

Bill Meyer, Cider and All About Apples

Marlene Meyer, Web Site

• 1 Granny Smith apple
• 2 firm ripe mangoes, cut into 1/4 inch dice
• 1 medium onion, chopped fine
• 3 tablespoons fresh lime juice
• 4 garlic cloves, minced
• 2 fresh jalapeno chilies, or to taste, seeded and minced (wear rubber gloves)
• 1/4 cup chopped fresh coriander springs
• A pinch of cumin

Preparation:

Place diced apple in a bowl and stir together with remaining ingredients. Season salsa with salt and pepper. Salsa may be made 3 days ahead, and chilled in a covered bowl.ace diced cut

LIVE HAPPELY!

More cherry recipes and information at: CHERRY MARKETING INSTITUTE

PISTACHIO AND DRIED CHERRY MEXICAN WEDDING CAKES

Ingredients:

• 2 cups (4 sticks) unsalted butter, room temperature
• 1 cup powdered sugar, plus more for coating
• 2 tablespoons vanilla extract
• 1 teaspoon salt
• 1 cup shelled unsalted natural pistachios (about 4 ounces), chopped
• 1 cup dried tart red cherries
• 3 1/3 cups sifted cake flour
• 1 2/3 cups sifted all purpose flour

Preheat oven to 350 degrees. Butter 3 heavy large baking sheets. Using electric mixer, beat 2 cups butter and 1 cup powdered in a large bowl until light and fluffy. Beat in vanilla and salt, then pistachios and cherries. Using spatula, stir in al flour (do not overmix dough.

Shape dough by generous tablespoonfuls in football-shaped ovals. Place on prepared sheets, spacing 1 inch apart.

Bake cookies 1 sheet at a time, until bottom of cookies just begin to color, about 16 minutes. Cool cookies on sheets 10 minutes before coating.

Pour generous amount of powdered sugar into medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar, gently turn to coat thickly. Transfer cookies to sheet of waxed paper. Repeat to coat cookies with sugar again: cool completely. Can be made 4 days ahead. Store airtight at room temperature.

Yield: About 80 cookies

AND HAVE A CHERRY NICE DAY!

CHERRY BOUNCE I - July is the best time to make Cherry Bounce!

• 3 lbs. red tart cherries, leave pits in
• 1/5 bottle Brandy

At cherry time: wash unpitted cherries, pack tightly into one quart jar, pour brandy over the top screw lid on tightly, leave until Halloween.

At Halloween: Drain off brandy, mix it with 1/2 lb. granulated sugar which has been made into a syrup by adding just a little bit of water.

At Thanksgiving or Christmas: Serve as an after dinner drink, serve the cherries as hors d'oeuvres.

CHERRY BOUNCE II

• 1 quart sweet or tart cherries, leave pits in
• 1/2 lb. sugar cubes, or granulated sugar
• 1 Tbsp. whole allspice
• 1 Tbsp. whole cloves
• 1 stick cinnamon
• 1 pint whiskey

Wash and drain cherries, Fill a largemouth jar with a layer cherries, a layer of sugar and a few spices. Repeat until jar is almost full, add whiskey to fill. Cap tightly and let stand in a dark place for at least two months. Serve liquid as a liqueur, serve cherries as hors d'oeuvres.