Sour Cherry return to the oven and bake just 2. To make brown : Heat one until the shapes become golden. cube of butter in a small pan

© Chukar Cherries © Chukar Tart until it has melted into a liquid, Recipes Chukar Cherries is a family-run the water has cooked out and business in Prosser, Washington. Cornmeal Madeleine the milk solids begin to toast and They make a multitude of cherry This cornbread recipe, from Chefs brown. Be careful not to burn it; confections and other gourmet William Preisch and Joel Stocks of it should have a nutty aroma, and products. Their pie filling is the best Holdfast Dining in Portland, includes the flecks of milk solids should be on the market and makes any cherry three Northwest products that belong brown, not black. dessert a triumph. This recipe is in every locavore cook’s pantry: Bob’s 3. To make the batter: Combine wet shared with permission of the folks Red Mill cornmeal, Bee Local honey ingredients (except for honey at Chukar Cherries. To order their and Jacobsen finishing salt. The and brown butter). In a separate products, go online at chukar.com. finished cornbread is at once sweet mixing bowl, sift together dry and savory—and delicious. ingredients (except cornmeal). Ingredients Add the cornmeal to the dry 1 jar (29.5 oz.) Chukar Cherries Sour Ingredients ingredients. Then, add the wet Cherry Pie & Cobbler Filling 1¾ cups Bob’s Red Mill coarse ingredients to the dry ingredients. ½ cup butter, room temperature cornmeal Mix to combine. Mix in the honey 2⁄₃ cup confectioners sugar 1½ cups buttermilk and melted brown butter. 1 large egg, plus 1 egg white 1¾ cups all-purpose flour 4. To bake: Spray or brush a 1½ tsp pure vanilla extract 1½ Tbsp baking powder madeleine pan with or butter. ¼ cup almond meal ¼ tsp baking soda Portion the batter into madeleine ¼ tsp salt ½ Tbsp salt molds (fill about three-fourths 2½ cups cake flour ½ cup sugar of the way, batter will rise a bit 2 Tbsp Bee Local honey (or Directions during baking.) Bake at 350°F for substitute any high-quality raw 1. In a large bowl, beat the butter 8 minutes, rotate the pan, then honey) and confectioners sugar together. bake for another 8 minutes. Brush 2 Tbsp brown butter Beat in 1 egg, vanilla extract, with more brown butter once 2 eggs almond meal, and salt. Sift cake they come out of the oven. 1 Tbsp flour into a medium bowl. With 5. To serve: Warm the madeleines the mixer on low speed, gradually Finishing Ingredients in the oven. Once warm and blend the cake flour into the Brown butter slightly toasted on top, brush rest of the ingredients until Bee Local honeycomb, cut into repeatedly with brown butter (at everything is well-combined. slices, then pieces half the size of least 4-5 times.) Place a couple Gather dough into a ball with a the madeleine of thin slices of lardo on top. large spatula or bowl scraper and Parmesan cheese They should melt, or at least place in a gallon-sized ziplock Lardo (cured ), cut into become nearly translucent from bag (or between two sheets of slices, then pieces the size of the the heat of the madeleine. Grate parchment paper) and press madeleine a generous amount of Parmesan firmly into a thin, flat disc. Finishing salt, e.g., fleur de sel (a cheese over the top. Finally, top 2. Chill dough in the freezer for 30 local brand, if possible, such as with a piece of honeycomb and min or refrigerate for 2-3 hours. Jacobsen Salt) season with finishing salt. Serve as Once dough has chilled, take it Special equipment: madeleine pan an accompaniment to any foods out of the bag and place on a Directions with which you would serve lightly floured surface. Roll out 1. Preheat oven to 350°F. cornbread. Makes one dozen. dough to 1/8” thick, then cut to fit the size of your tart pan (it will make enough for a 10-inch tart or multiple smaller tarts). 3. Press dough firmly into the pan, stretching it as little as possible, making sure to get it into the corners of the pan. This dough can be patched with scraps if it tears. Cut off excess dough and roll out again. Use a cookie cutter to cut shapes from this dough to top the tart. Chill tart pan for 30 minutes in the refrigerator before baking. 4. Preheat oven to 350°F. Place tart pan(s) on a baking sheet. For a from the pantry 10-inch tart: bake for about 25- 30 minutes, or until golden. For 3 to 5-inch tarts: bake for about 15-20 minutes, or until golden. 5. Remove tart from the oven and top with the Sour Cherry Pie Filling. Top the pie filling with dough © Kathryn Elsesser © Kathryn Sour Cherry Almond Tart shapes brushed with egg white,

TASTEMAKER nwtravelmag.com 63