The Shoreline Fruit Blog
Posted on Feb 17 , 2017 - 11:52 am
- 1/2 cup frozen Montmorency Tart Cherries
- 1/4 cup dried Montmorency Tart Cherries
- 2 tablespoons cane sugar
- 1 tablespoon corn starch
- 1 refrigerated pie crust, or 1/2 recipe homemade pie crust
- 1 egg
- 1 teaspoon water
- 2 teaspoons turbinado sugar
- chocolate sauce for serving (optional)
Preheat oven to 450 degree F. Line a baking sheet with parchment paper or silicone baking mat. Set aside.
In a medium size bowl, mix together frozen Montmorency Tart Cherries, dried Montmorency Tart Cherries, cane sugar, and corn starch. Set aside.
Unroll pie crust and cut into 4 – 4inch circles. Place pie crust circles onto prepared baking sheet. Divide cherry mixture evenly among the centered of the pie crust circles. Carefully fold over the circles forming half circles. Use fingers or a fork to crimp edges closed.
Beat egg and water together and brush on the tops of each hand pie. Sprinkle with turbinado sugar. Using a paring knife, slice 3 small slits in the top of each pie.
Bake pies for 15 minutes or until golden brown. Serve with chocolate sauce for dipping, if desired.
Recipe courtesy of Emily Caruso, JellyToastBlog.com
Posted on Feb 16 , 2017 - 09:23 am
- 4 cups diced sourdough bread
- 16 ounces fresh breakfast chicken sausage
- 1 tablespoon chopped sage
- 1 red onion, diced
- 2 cups sliced mushrooms
- 2 cups chopped rainbow chard
- 1 tablespoon chopped parsley
- 1/2 cup dried Montmorency tart cherries
- 12 large eggs
- 1/2 cup plain Greek yogurt
- 1 cup milk
- Freshly ground pepper
- 1 cup shredded cheddar cheese
- Butter for coating pan
Preheat oven to 375 and coat 13×9 in casserole dish with butter. Arrange bread in bottom of dish.
In large skillet over medium high heat, cook sausage. Stir in sage and continue cooking until sausage is browned.
Add onions and mushrooms and cook until softened.
Toss in rainbow chard and cook until wilted.
Stir in parsley and season with freshly ground pepper. Remove from heat and pour over bread in casserole dish. Sprinkle tart cherries evenly on top.
In large mixing bowl, whisk together eggs, milk and yogurt. Season with freshly ground pepper.
Pour egg mixture over sausage and veggies in casserole dish.
Top with cheese.
Bake uncovered for 35-40 minutes until browned on top and cooked through.
Recipe courtesy of Kristina LaRue, Love & Zest
Posted on Feb 15 , 2017 - 11:00 am
Traverse City, Michigan – February 14, 2017 --- In celebration of National Cherry Month, Shoreline Fruit announced today the donation of 47,250 pounds of frozen tart Montmorency cherries to Feeding America of West Michigan.
"We are very pleased to make this contribution of our grower’s fruit to Feeding America" said John Sommavilla CEO at Shoreline Fruit, LLC.
Katie Auwers, Food Sourcing Specialist with Feeding America West Michigan said "This donation from Shoreline Fruit is a great example of working together with Michigan’s agricultural business’s to help provide nutritious food to over 1,200 hunger-relief organizations in the 40-county service area for the West Michigan Food Bank. We are very happy to receive this donation. Between our West Michigan Food Bank, Forgotten Harvest, and Gleaners Community Food Bank in Detroit, we will have no trouble finding needy homes for this generous donation".
About Shoreline Fruit
Headquartered in Traverse City, Michigan, Shoreline Fruit is an innovative, vertically-integrated grower owned, processor, and marketer of premium cherry products and other dried fruits. Shoreline is one of the world’s largest producers of dried tart cherries and cherry concentrate. Shoreline also offers a broad selection of other premium dried fruits and tart cherry-based nutraceutical products to consumers under their Cherry Bay Orchards and CherryPURE brand names to retail and specialty food marketers and distributors around the world. From our orchard to consumers, Shoreline is committed to quality, innovation, and sustainability. For more information about Shoreline’s products and services, please visit www.shorelinefruit.com.
About Feeding America West Michigan
Serving local families in need since 1981, Feeding America West Michigan reclaims safe surplus food from farmers, manufacturers, distributors and retailers. They distribute that food through a network of more than 1,100 food pantries, youth programs, and other hunger-relief agencies in 40 counties from the Indiana border through the Upper Peninsula. Each year, an estimated 492,100 people receive food from Feeding America West Michigan. For more information, visit FeedWM.org.
Tags: Press Releases
Posted on Feb 10 , 2017 - 11:24 am
Tags: Tart Cherry Facts
Posted on Jan 30 , 2017 - 11:34 am
Butternut Squash Ingredients:
- 1 1/2 cups cubed butternut squash (1/2 inch cubes)
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon rubbed sage
- 2-7 ounce salmon filets
- 1 teaspoon extra virgin olive oil
- 4 lemon slices
Salad Dressing Ingredients:
- 1/4 cup apple cider vinegar
- 3 tablespoons Montmorency tart cherry concentrate
- 2 tablespoons extra virgin olive oil
- 2 tablespoons shallot, minced
- 1 large garlic clove, minced
- 2 teaspoons honey
- salt and pepper to taste
- 1 bunch curly kale, stems removed and finely chopped
- 1 tablespoon extra virgin olive oil
- 2 cups cooked quinoa (hot or chilled)
- 1 cup dried Montmorency tart cherries
- 1/2 cup toasted walnuts
Make Butternut Squash and Salmon:
Preheat oven to 375 degrees.
Toss butternut squash with olive oil, rubbed sage, and salt and pepper to taste. Spread on parchment lined baking sheet and roast for 30 minutes or until squash is tender and beginning to caramelize on edges.
Place Salmon, skin side down, in small baking dish or foil lined baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and place lemon slices on top of filets. Roast for 15 minutes or until just opaque. Allow salmon to cool slightly before removing skin. Use fork to flake fish into chunks.
While butternut squash and salmon are cooking, mix salad dressing ingredients in a bowl, liquid measuring cup, or jar with lid. Whisk or shake salad dressing until well combined. Set aside.
Place chopped kale in a large bowl. Drizzle with olive oil and squeeze/massage kale leaves with clean hands for about 5 minutes or until leaves begin to tenderize and turn a dark glossy green. Toss kale with half of the salad dressing and set aside for 10 minutes.
Add quinoa, dried Montmorency Cherries, toasted walnuts, and butternut squash to the kale. Drizzle with remaining dressing and stir to combine. Gently fold in salmon and serve.
Be sure to cut kale into small pieces and massage for at least 5 minutes to ensure tender delicious leaves.
Butternut squash and salmon can be cooked at the same time. Just add salmon to the oven halfway through the squash’s cooking time.
Butternut squash, salmon, and quinoa can be made the day before and mixed together before serving.
Salad can be tossed together with freshly cooked warm quinoa, butternut squash, and salmon for a warm salad, or assembled with precooked chilled ingredients for a cold salad.
Recipe courtesy of Emily Caruso, jellytoastblog.com
Posted on Jan 23 , 2017 - 12:03 pm
Why Montmorency Matters
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Posted on Jan 19 , 2017 - 01:21 pm
6 heaping cups popped corn
1/4 cup agave nectar or honey
1/4 cup creamy natural peanut butter or almond butter, at room temperature
2 tablespoons finely chopped dark chocolate-covered pretzels
2 tablespoons finely chopped dried cherries
Line a baking sheet with parchment or wax paper. Prepare a medium bowl of ice water.
Put popcorn in a large bowl.
Combine agave (or honey) and peanut butter (or almond butter) in a small saucepan. Cook over medium heat, stirring gently but constantly. As soon as the mixture starts to lightly bubble, cook, stirring constantly, for 15 seconds more.
Immediately pour the mixture evenly over the popcorn; gently mix with a wooden spoon or spatula until well coated. Gently stir in dark chocolate-covered pretzels and finely chopped dried cherries.
Dip both hands in the ice water. Working quickly, press small handfuls (heaping 1/4 cup each) of the popcorn mixture firmly into 2-inch balls. (Make sure each ball gets a little bit of the pretzels and dried cherries.) Place the balls on the prepared baking sheet. If they seem too fragile, rinse hands with cold water and press and squeeze each ball again to help keep it together.
Let cool completely before storing. To store, individually wrap in plastic wrap and store in an airtight container.
See the full recipe, courtesy of EatingWell, here!
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