PRESIDENT'S DAY (in honor of George Washington)~MICHIGAN CHERRY SOUP/ CHICKEN & WILD MUSHROOM STRUDEL with DRIED CHERRIES/CHERRY-ALMOND GLAZED PORK
~ YOSHINO CHERRY BLOSSOMS MICHIGAN CHERRY SOUP ~ from The Bountiful Arbor "This soup is a beautiful pink color; it's as lovely to look at as it is delicious for either a first course or a dessert." 3 cups cold water 1 cup sugar 2-3 cinnamon sticks 1 1/2 pounds fresh or frozen stemmed and pitted tart cherries 1 Tbsp. cornstarch 2 Tbsp. water 3/4 cup dry red wine 1/4 cup heavy cream In stockpot over medium heat, mix water, sugar, and cinnamon sticks. Boil until sugar dissolves. Add cherries and simmer 35 minutes (10 minutes if cherries are canned). Whisk cornstarch with water; whisk into soup mixture. Boil 2 minutes or until thick. Cool in refrigerator several hours or overnight. Before serving, stir in red wine and cream and remove cinnamon sticks. If desired, add more wine to taste to reduce sweetness. Garnish with a white or purple flower. (serves 4-6) CHICKEN and WILD MUSHROOM STRUDEL with DRIED CHERRIES ~ from The Bountiful Arbor "Truly Michigan." 3/4 c...