Jon Jarosh from the Door County Visitor Bureau and Larry Majewski, the owner and chef for the Parador Restaurant show off a few recipes you can make with Door County's famous cherries.
Parador Sangria
Parador White Sangria Base
1 bottle Spanish Chardonnay
20 oz. lemon-lime soda
10 oz. sour soda (such as 50/50 or lemon Fanta)
5 oz. brandy or other grape-based liquor
1. Combine all ingredients in a large pitcher. Stir and serve over ice with your favorite toppings.
Honey Poached Rhubarb Sangria
White Sangria Base
1 lb. fresh rhubarb
½ cup Door County honey
water
Worth The Trip
1. Cut rhubarb into ½ inch pieces. Reserve some fresh rhubarb and cut into smaller pieces for garnish.
2. In medium saucepan, combine rhubarb and honey. Add water to just cover rhubarb mixture.
3. Bring to a boil, then lower heat and simmer until rhubarb starts to break apart.
4. To serve, pour white sangria over ice to almost fill glass. Add 2 heaping tablespoons of honey-poached rhubarb to the glass and garnish with reserved fresh rhubarb.
Sparkling Cherry Sangria
White Sangria Base, chilled
Spanish cava (sparkling wine), chilled
1 ½ cup Door County cherry juice
3 tbsp freshly squeezed lemon juice
¾ cup water
4 tbsp sugar
4-6 leaves fresh mint
1 cup fresh or frozen Door County cherries
2 oz. brandy or other grape liquor
1. Make boozy cherries – In a small bowl, combine Door County cherries, liquor, and 2 tbsp sugar. Stir, cover and set aside to soak for at least 1 hour, overnight if possible.
2. Make cherry syrup – In a medium saucepan, combine cherry juice, lemon juice, water, 2 tbsp sugar, and mint. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove mint leaves and cool completely.
3. Assemble and serve sangria – Fill a champagne flute just over half way with white sangria. Add cherry syrup, top with Spanish cava and garnish with boozy cherries.
Parador's Cheesecake with Door County Cherry Sauce and Spanish Peanut Brittle
Cheesecake
1 cup graham cracker crumbs
½ tsp kosher salt
5 tbsp butter, melted
1 cup plus 3 tbsp sugar
1 tsp vanilla extract
4 eggs
1 lb cream cheese, at room temperature
½ lb Wisconsin goat cheese, at room temperature
1 ½ cups sour cream, at room temperature
1 tbsp flour
1. Make graham cracker crust – Preheat oven to 375 degrees. In a medium bowl, combine graham cracker crumbs, 3 tbsp sugar, kosher salt and melted butter. Press mixture into a buttered 9x9 pan and bake for approximately 7 minutes, until slightly browned. Remove from oven and let cool completely.
2. Make cheesecake filling–In a medium bowl, blend 1 cup sugar, flour, vanilla, eggs, cream cheese, goat cheese, and sour cream using a hand or stand mixer, until smooth and creamy.
3. Assemble and bake cheesecake – Butter sides of the 9x9 pan. Pour cheesecake filling on top of graham cracker crust. Carefully place pan into a water bath. Bake for 45 minutes to one hour, until top is light golden brown. Remove from oven, let cool completely. Serve with Door County cherry sauce and Spanish peanut brittle.
Door County Cherry Sauce
4 cups fresh or frozen Door County cherries
1 cup sugar
Juice and zest of 2 lemons
1. Combine all ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for approximately 1 hour.
