Serves 8

INGREDIENTS
9 eggs
300 grams sugar
250 grams butter
250 grams dark chocolate
135 grams all purpose flour
1 cup brandied cherries

METHOD
In a mixer with the whisk attachment, whip eggs and sugar until light (ribbon stage).  Over double-boiler, melt chocolate and butter.  Fold butter-chocolate into egg mixture.  Sift flour and fold.  Fold in cherries.  Fill buttered and sugared or sprayed and parchment lined molds ½ way with batter.  Bake at 350 degrees for 10 – 12 minutes.

Serve warm with vanilla bean ice cream on side.

From "Morning Glory Farm and the Family that Feeds an Island":

This is the quintessential farmers’ pie, served in the fall when the farmers are celebrating the bounty of the season. Bakery manager Jody Drake took several of her favorite autumn-inspired tastes and combined them into a pie that makes you think of wood fires and holiday traditions. It works as both a single-crust pie with streusel topping or as a double crust.

Preparation time: 30 minutes, including pie crust • Cooking time: 40–55 minutes • Servings: 6 generous slices

Jody’s Harvest Pie
3 cups fresh apples, diced
1 cup fresh cranberries
½ cup golden raisins
½ cup chopped walnuts
1 ½ Tbsp. orange zest
1 ½ Tbsp. butter, melted
1/8 cup orange juice
1/8 cup flour
1/2 cup sugar
1/8 tsp. nutmeg
1/8 tsp. cinnamon

Preheat oven to 425 degrees. Prepare pie crust (click "read more" for the rest of the recipe, including that of the pie crust).

Hood River Lavender is a collection of three organic lavender farms in the Columbia River Gorge area of Oregon. One of the farms is open to the public for tours and shopping, and hosts the annual Lavender DAZE Festival each July.

Here are some tips from Hood River Lavender's Joe Orcott on using lavender for cooking: Lavender is an herb, and one of the many members of the Mint family. Extremely versatile in cooking, it also adds nice color and garnish to a dish.