>>>
>>> ♪
>>> ♪ SHE'S MY CHERRY PIE, COOL DRINK OF WATER, SUCH A
SWEET SURPRISE ♪ ♪
>> THAT SONG IS PERFECT FOR MS.
NANCY WALDECK.
NANCY WALDECK. EAT, DRINK AND BE CHERRY, MY
FRIEND.
FRIEND.
FRIEND. THAT'S RIGHT.
THAT'S RIGHT. SUMMER IS HERE, AND IT'S
OFFICIALLY CHERRY SEASON.
HEALTHY CHEF AND PARTIOLOGIST
NANCY WALDECK IS BACK WITH SOME
DELICIOUS DISHES THAT INCLUDE
THE YUMMY FRUIT.
THANK YOU SO MUCH FOR JOINING
US NANCY.
US NANCY.
US NANCY. YOU'RE INCREDIBLE BECAUSE YOU
TEACH US.
TEACH US.
TEACH US. YOU SERVE US DELICIOUS FOOD.
I CAN'T WAIT TO LEARN ABOUT THE
BING CHERRY.
BING CHERRY. >> I HAVE THREE FABULOUS
RECIPES, TWO SAVORY, ONE SWEET,
AND THE PERFECT WINE.
>> ALL RIGHT.
>> OKAY.
>> OKAY.
>> OKAY. SO WE'RE GOING TO START FIRST
WITH THIS BEAUTIFUL SALAD,
LITTLE BABY GREENS, WALNUTS,
GOAT CHEESE BUT HERE WE GO.
WE HAVE OLIVE OIL.
>> OKAY.
>> OKAY.
>> OKAY. >> WALNUT OIL.
I WANT YOU TO SMELL THAT WALNUT
OIL HERE.
OIL HERE.
OIL HERE. >> DO PEOPLE USE WALNUT OIL?
>> THEY DO.
>> OKAY.
>> OKAY.
>> OKAY. >> AND YOU WILL.
I DIDN'T EVEN KNOW IT WAS A
THING UNTIL NOW.
>> YES, SO ALMONDS IS WALNUTS
ARE REALLY GREAT TASTING WITH
THE FRESH CHERRIES SO WE'RE
GOING TO AMP UP THE FLAVOR BY
USING A LITTLE BIT OF WALNUT
OIL.
OIL.
OIL. >>
OIL. >> OKAY.
>> OKAY.
>> OKAY. EXCELLENT YOU WANT ME TO POUR
THESE IN HERE THEN?
>> YES.
>> YES.
>> YES. >> LET'S DO IT.
>> I'VE ALSO GOT SOME LEMON
JUICE, SOME WALNUTS WE'RE GOING
TO PUT IN THERE AND SOME
RASPBERRY VINEGAR AND OF COURSE
THE STAR OF OUR SHOW TODAY,
WHICH IS GOING TO BE CHERRIES.
>> EXCELLENT.
>> EXCELLENT. >> AND I LOVE THAT YOU ALWAYS
MAKE A DRESSING BECAUSE ONE,
IT'S MUCH HEALTHIER THAN THE
STORE BOUGHT KIND AND WHEN YOU
SEE HOW EASY IT IS, ANYBODY CAN
DO IT.
DO IT.
DO IT. >>
DO IT. >> IT IS SO EASY AND TASTES SO
MUCH BET.
MUCH BET.
MUCH BET. >> YES.
>> YES.
>> YES. >> AND HERE WE GO, ABOUT A CUP
OF PITTED CHERRIES.
>> A CUP OF PITTED CHERRIES,
NOT MUCH AND THE JUICE FROM
THEM.
THEM.
THEM. >>
THEM. >> OKAY.
>> OKAY.
>> OKAY. AND THEN YOU PUT THAT TOGETHER.
MAGIC OF TELEVISION, AND THIS
IS WHAT IT LOOKS LIKE.
ISN'T THAT JUST GLAMOROUS?
>> IT IS.
>> IT IS.
>> IT IS. IT'S BEAUTIFUL.
IT'S BEAUTIFUL. >> OKAY.
>> OKAY.
>> OKAY. I'M GOING TO PUT THIS ON OUR
SALAD, AND THEN I'M GOING TO
INVITE YOU TO HAVE A BITE.
IT'S A CHERRY VINAIGRETTE.
IT'S GOD LOVELY ACIDITY AND
BRIGHTNESS AND THE WALNUTS WITH
THE WALNUT OIL.
>> IT'S NOT SWEET, IT'S JUST
BRIGHT.
BRIGHT.
BRIGHT. >> I'M GLAD THAT YOU SAID THAT
BECAUSE OFTENTIMES I'M AFRAID
TO DO A CHERRY OR A PEACH
VINAIGRETTE SOMETHING THAT'S
VERY SWEET.
VERY SWEET. THAT WAS VERY GOOD.
>> IT'S THE LEMON JUICE IN
THERE.
THERE.
THERE. >>
THERE. >> OKAY.
>> OKAY.
>> OKAY. LOVE THAT.
LOVE THAT. >> ALL RIGHT, SO NOW TEACH ME
WHAT THIS IS.
I LIKE THIS.
I SPENT MY CHILDHOOD PICKING
CHERRIES AND THEN PITTING THEM,
AND MY FINGERS WOULD BE RED
FROM THE CHERRY JUICE ALL
SUMMER LONG.
SUMMER LONG. IF I WOULD HAVE HAD ONE OF
THESE HANDY DANDY TOOLS I MIGHT
NOT HAVE FACED THAT FATE.
>> I'M GOING TO TAKE THE STEM
OFF FIRST, AND PLACE IT RIGHT
IN THE BASE OF THE CHERRY
PITTER.
PITTER.
PITTER. THIS IS MY FAVORITE ONE.
THERE ARE LOTS OF DIFFERENT
KINDS.
KINDS.
KINDS. THERE WE GO.
I ESPECIALLY LIKE THIS ONE
BECAUSE LOOK, ALL THE JUICY
JUICE GETS STUCK IN THERE
INSTEAD OF ALL OVER YOU.
>> I LOVE THAT.
COOL.
COOL.
COOL. >>
COOL. >> INVEST IN THAT.
>> EVERYBODY NEEDS A CHERRY
PIT.
PIT.
PIT. >>
PIT. >> NEXT,.
>> NEXT,.
>> NEXT,. >> SALSA, CHERRY SALSA.
THIS IS UNWITH OF MY FAVORITES.
JALAPENOS, CILANTRO, A LITTLE
LIME ZEST.
LIME ZEST. WE'RE GOING TO PUT IN A LITTLE
BIT OF CHERRY JAM TO AMP UP THE
FLAVOR, RADISHES OR RED ONIONS
AND NOW WE'RE USING LIME JUICE.
LET'S DUMP IT ALL IN.
>> LET'S DO THAT.
>> DO YOU OFTENTIMES SUBSTITUTE
RADISH FOR RED ONION?
I WOULD THINK THEY WOULD BE NOT
REALLY SIMILAR IN TASTE.
>> THEY ARE, KIND OF SPICY.
>> ESPECIALLY WITH THE KIDDOS A
LOT OF CHILDREN EVEN DON'T LIKE
RED ONIONS OR ONIONS PERIOD,
RAW ONIONS.
RAW ONIONS. AND THEN JUST A LITTLE BIT OF
LIME JUICE, AND THIS IS HOW
EASY IT IS.
ONCE YOU GET EVERYTHING
CHOPPED, ALL YOU HAVE TO DO IS
KIND OF MOVE IT TOGETHER A
LITTLE BIT IN THE BOWL, OF
COURSE IT WOULD BE BETTER IF IT
HUNG OUT FOR ABOUT A HALF AN
HOUR AND BLENDED THE FLAVORS.
I'M GOING TO GIVE YOU A LITTLE
BIT RIGHT ON THIS GRILLED PORK
TENDERLOIN.
TENDERLOIN. >> LOOK AT THAT.
THIS IS SO EXCITING FOR ME.
>> I CAN SMELL THE CHERRIES AND
THE LIME JUICE.
>> I'M GOING TO TAKE THIS.
>> REALLY GOOD.
>> ISN'T THAT GOOD?
>> SO GOOD NANCY.
I'M NEVER DISAPPOINTED.
OUR CHEW CREW IS GETTING
ANXIOUS OVER THERE.
>> WHILE THEY GATHER AROUND THE
TABLE LETS LOOK AT THIS FRONT
TABLE.
TABLE.
TABLE. WHAT DO WE HAVE GOING ON HERE?
>> FIRST OF ALL LET'S JUST TRY
THE WINE FOR CHERRIES.
SO THIS IS A SANGIOVESI, IT'S
AN ITALIAN GRAPE.
IT CAN BE SERVED A LITTLE
CHILLED.
CHILLED.
CHILLED. WE'RE DOING IT IN PLASTIC
GLASSES IN HONOR OF THE SUMMER,
THINKING ABOUT POOL, PATIO.
>> BEACH.
>> BEACH.
>> BEACH. >> AND LAST TIME YOU TOLD ME,
WHICH I DID NOT KNOW, THE
SMALLER THE RIM.
>> THE THINNER THE RIM, YOU CAN
ENJOY THE WINE MORE.
>> I DID NOT KNOW.
CHEERS TO CHERRIES.
OKAY.
OKAY.
OKAY. >>
OKAY. >> EXCELLENT.
>> EXCELLENT. >> TASTES LIKE CHERRIES.
>> I GOT SO EXCITED I TOOK TOO
BIG OF A DRINK.
OKAY.
OKAY.
OKAY. LET'S GET INTO THIS.
>> LAST BUT NOT LEAST, WE'VE
GOT TO DO CHERRY PIE.
YOU CAN'T PASS THE OPPORTUNITY
FOR CHERRY PIE, NO, NO, BUT I'M
IN THE A BAKER.
I'M A CHEF AND A PARTIOLOGIST.
WE STARTED OFF WITH A LITTLE
GRAHAM CRACKER CRUMBS, A LITTLE
BUTTER AND BROWN SUGAR, PUT
THAT IN THE BOTTOM JUST AS A
LITTLE CRUST ON THE BOTTOM OF
THE PARFAIT, AND OUR FILLING IS
ORANGE JUICE, A LITTLE BIT OF
CREAM CHEESE, LIGHT CREAM
CHEESE AND YOGURT, VANILLA AND
HONEY AND THEN WE ARE TOPPING
IT WITH SOME CHERRIES THAT I
PUT A LITTLE BIT OF MARASCHINO
CHERRY LIQUOR, AND THEN SOME
TOASTED ALMONDS.
TOASTED ALMONDS. >> LIKE YOU SAID YOU'RE NOT A
BAKER AND I THINK PEOPLE ARE
INTIMIDATED BY MAKING PIES
BECAUSE OF THE CRUST ASPECT.
YOU TAKE THAT ALL OUT OF IT.
LET'S GET A SHOT OF OUR CHEW
CREW, LET'S SEE HOW THEY ARE
LIKING IT?
LIKING IT? GOOD, HOW'S IT GOING.
>> NOT BAD.
>> WORK HARD, PLAY HARD.
THAT'S WHAT WE DO HERE.
NANCY, AS ALWAYS THANK YOU FOR
COMING AND