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2009-Summer-Oregon-Recipe-Tres-Leches-Cake-with-Marionberries-and-Maple-Glazed-Almonds-from-chef-Vitaly-Paley-cook-book

Tres Leches Cake with Marionberries and Maple-Glazed Almonds

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….

2009-Summer-Oregon-Recipes-from-Home-Grown-Chef-Lisa-Glickman-Roasted-Duck-in-a-Hazelnut-Marionberry-Pond

Roasted Duck with a Hazelnut Marionberry Sauce

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.

2009-Summer-Oregon-Recipe-Marionberry-Pie-eat-food-chef-cook

Marionberry Pie

This classic Oregon dessert is best enjoyed on the deck of the RimRock Inn, overlooking Joseph Canyon in Eastern Oregon. But the pie will taste just as good without the view, baked fresh in your kitchen.