The Shoreline Fruit Blog
Posted on Apr 26 , 2017 - 10:10 am
- 6 cups vanilla chex cereal
- 1 cup plain cheerios
- 1 1/2 cup pretzels
- 1/2 cup sliced, raw almonds
- 3 tablespoons unsalted butter
- 2 tablespoons corn syrup
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2/3 cup dried, Montmorency tart cherries
- 2 oz. white chocolate, melted
Preheat oven to 300 degrees. Line baking sheet with parchment paper and set aside.
In large bowl, stir chex, cheerios, pretzels and almonds together to incorporate.
In a separate smaller bowl, melt butter, then stir in corn syrup, cinnamon, vanilla and almond extract. Drizzle butter mixture over the mixture of cereals and toss to coat evenly. Spread over prepared baking sheet in one even layer and bake 20 minutes, stirring once half way though. Remove from oven and break apart any pieces that may have stuck together. Cool completely.
Sprinkle Montmorency tart cherries over mix and drizzle with white chocolate let chocolate set until hardened, then break apart and store in air tight container for up to 2 weeks.
Recipe courtesy of Lauren Brennan, LaurensLatest.com
Posted on Apr 20 , 2017 - 03:35 pm
Posted on Apr 13 , 2017 - 03:38 pm
- 1 large spaghetti squash
- 2 teaspoons olive oil
- Salt and freshly ground pepper to taste
- 2 tablespoons minced garlic
- 1 pound raw chicken breast
- 2 cups chopped packed swiss chard or kale
- 1/2 cup dried Montmorency tart cherries
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 3 tablespoons sliced almonds
Preheat oven to 425 degrees F and line baking sheet with parchment paper. Slice spaghetti squash in half lengthwise and remove seeds.
Drizzle inside of squash with olive oil and season with salt and freshly ground pepper; arrange squash cut side down and place in oven for 35-45 minutes until golden and roasted. Allow cooling; using a fork scrape out spaghetti strands from squash shell.
While squash is roasting, prepare chicken. In a large cast iron skillet, melt butter over medium heat and add garlic and chicken breast. Season chicken with salt and pepper. Allow chicken breast to cook without moving so that a crust forms. Once crust forms and is cooked halfway through, flip to other side and cook until juices run clear. Remove chicken from pan once it’s cooked.
Stir in swiss chard and dried tart cherries, and cook for a few minutes to wilt chard and moisten tart cherries.
Remove skillet from heat and stir in spaghetti squash, cheese, and top with chicken and almonds.
Recipe courtesy of Kristina LaRue, loveandzest.com
Posted on Apr 06 , 2017 - 01:47 pm
Thanks to Jann and Rodney from Small Town Big Deal for spending time with us in Traverse City last July! Cherry Bay Orchards and Shoreline Fruit are proud to be featured in this episode alongside the National Cherry Festival! Check out just how big of a deal our small town is!
Posted on Apr 03 , 2017 - 04:25 pm
- 3 slices of toasted bread
- 1/2 cup whole milk greek yogurt
- 2 tablespoons Montmorency tart cherry concentrate
- 1 banana, sliced
- cacao nibs, crushed pistachios, and honey for topping
Place greek yogurt in a medium size bowl. Add tart cherry concentrate and fold in, so that streaks remain, giving it an elegant appearance. Spread a few tablespoons of tart cherry yogurt onto each piece of toast, then top with 5-6 banana slices on one side. Top with sprinkle of cacao nibs, crushed pistachios, and drizzle of honey. Serve immediately.
Recipe courtesy of Amanda Paa, heartbeetkitchen.com
Posted on Mar 27 , 2017 - 01:50 pm
- 1/2 cup dried Montmorency tart cherries
- 2 cups romaine lettuce, chopped
- 1/2 cup mandarin oranges (in mandarin juice)
- 1/4 cup cilantro, chopped
- 1/2 lime, wedged
- 1 tablespoon sesame seeds
- 1/2 batch skinny Thai peanut dressing (recipe available here: http://www.theskinnyfork.com/blog/skinny-thai-peanut-dressing)
Toss everything together lightly, except for the lime and dressing. Squeeze lime wedge over salad.
Add dressing and enjoy.
Recipe courtesy of Amanda Plott, The Skinny Fork
Posted on Mar 20 , 2017 - 04:23 pm
Total Time: 30 Minutes
Prep: 10 Minutes
Cook: 20 Minutes
Yield: 10 Servings
2/3 cup dried Montmorency tart cherries
2/3 cup nuts (mix of walnuts, pecans and hazelnuts)
1 cup oat flour
4 medjool dates, pitted
generous pinch kosher salt
1 teaspoon vanilla extract
1/2 cup creamy almond butter
2/3 cup rolled oats
1/3 cup unsweetened almond milk
For optional chocolate drizzle
1/4 cup dark chocolate chips
1/4 teaspoon coconut oil
Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper.
Combine the dried tart cherries and nuts in a food processor and pulse until finely chopped. Transfer to a large bowl.
Add the oat flour, dates, kosher salt, vanilla, egg and almond butter to the food processor and process until a sticky dough forms. If mixture sticks together easily when pinched, you have the right consistency. If not, add a drizzle of water with the processor running until it comes together. You won’t need much! Transfer mixture to the large bowl with the cherries and nuts.
Add the oats and almond milk to the bowl and stir to combine until ingredients are evenly incorporated. It’s easiest to use your hands for this.
Transfer mixture to the lined baking dish spreading out evenly and into the corners.
Bake for 20-22 minutes until firm to the touch and edges start to turn golden brown. Remove from oven, set dish on a cooling rack and let cool completely before cutting into 10 equal sized bars.
If doing optional chocolate drizzle, melt chocolate and coconut oil in a small bowl and stir until combined. Remove bars from the baking dish by pulling the sides of the parchment. Use a spoon to drizzle chocolate all over bars. Let chocolate set (you can place them in the freezer for a few minutes to speed this process up) then cut into 10 equal sized bars.
Recipe courtesy of Gina Matsoukas, runningtothekitchen.com
Viewing 1 - 7 of 90