Recipe: Cherry–Pinot Noir Sorbet with Ginger

 

This refreshing, crimson sorbet from Jason Stoller Smith of Oregon's Timberline Lodge combines the soulful sweetness of summer cherries with the luscious and earthy flavors of Pinot Noir. A teaspoon of grated ginger adds a bracing undercurrent of spice. Get the recipe here

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Recipe: Crispy Long Island Duck Breast with Parsnip Purée, Duck Confit, and Spiced Cherry Glaze

duck breast Hector Tice of the Black Duck in New York City served this very apropos duck breast dish at his Beard House luncheon. The luscious parsnip purée is a worthy partner for duck, while the spiced cherry glaze imparts some welcome tang.

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Recipe: Frog Hollow Cherry Tart

Cherry Tart The chefs from the RockResorts luxury properties served this elegant cherry tart at the Beard House last summer. They used organic cherries from a local farm, but any sweet cherries will do.

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