This thirty-five acres is part of a bigger story that puts Oregon and the nation at the forefront of hazelnut production globally. Oregon produces an average of 35,000 tons of hazelnuts annually, virtually all the nation’s crop, making the United States the second-largest producer of hazelnuts in the world behind Turkey, according to the Oregon Hazelnut Marketing Board.
Ingredients: 4 lemon quarters, cut in the middle of the flesh down to but not through the rind superfine sugar 1 cup vodka 1 ounce triple sec 1 ounce fresh lemon juice 1 ounce simple syrup 1 ounce marionberry puree Directions: Simple syrup: In a saucepan, heat 2 cups sugar and 2 cups water. Cover and simmer for 2 minutes, until sugar dissolves. When the syrup is cool, pour it into a glass jar with a lid. Keeps in refrigerator up to to 6 months. Prepare four 9-ounce martini glasses: Rub the cut lemon around the rims, moistening a 1-inch-wide band. Sprinkle the sugar on a small plate and coat the rims. Chill the glasses until serving time. Marionberry puree: 1 cup whole marionberries, fresh or thawed frozen. Process berries in food processor until smooth. Strain through a fine mesh sieve to remove seeds. Yields 1/2 cup puree. Can…
Serves 12Makes one 9X13-inch cake From Latin America, this moist cake melts in your mouth because it is soaked in three kinds of milk—tres leches. Our version uses heavy cream, sour cream, and whole milk. We could have added rum, which is traditional, but instead use a healthy dose of local Clear Creek Kirschwasser (cherry brandy), because we like how it perfumes the milk. This cake keeps well in the refrigerator for up to four days and only gets better with time. Chef’s Tip: Vitaly Paley I often use Clear Creak Distillery’s Kirschwasser and apple brandy for cooking. Their pear brandy is also superb. It feels fat in the mouth and is also rich with the essence of pear. I encourage you to check with your local liquor store as to the availability of these handcrafted brandies. Or contact Clear Creek to find out where it’s sold in your area….
When she sees duck on a menu, especially paired with a sweet and fruity sauce, chef Lisa Glickman looks no further. Try this easy recipe with two of Oregon’s most famous locals—marionberries and hazelnuts. ‘Most home chefs don’t use duck either because they think duck is an exotic ingredient, or that they can’t make it at home,’ states Glickman. It’s neither exotic nor tough to make in this easy recipe.