The Shoreline Fruit Blog


Cherry Almond Chex Mix

Posted on Apr 26 , 2017 - 10:10 am

Ingredients

  • 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

Directions

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

Tags:   Recipes 

Permalink Comments
Bookmark and Share

Chicken Spaghetti Squash Skillet with Montmorency Tart Cherries

Posted on Apr 13 , 2017 - 03:38 pm

Ingredients

  • 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

Directions

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

Tags:   Recipes 

Permalink Comments
Bookmark and Share

Tart Cherry Toast

Posted on Apr 03 , 2017 - 04:25 pm

Ingredients

Directions

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

Tags:   Recipes 

Permalink Comments
Bookmark and Share

Healthified Asian Salad

Posted on Mar 27 , 2017 - 01:50 pm

Ingredients

  • 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)

Directions

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

Tags:   Recipes 

Permalink Comments
Bookmark and Share

Montmorency Tart Cherry Tea Bread

Posted on Mar 06 , 2017 - 03:16 pm

Ingredients

  • 10 ounces boiling water
  • 1 bag earl grey tea
  • 250 grams dried tart cherries, roughly chopped
  • 1/4 cup maple syrup
  • zest of 1 orange
  • 1 3/4 cups white whole wheat flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 eggs

Directions

Pour boiling water into a large bowl. Place tea bag in the bowl and let steep for 5-7 minutes. Remove tea bag once steeped and discard.

Add the dried tart cherries, maple syrup and orange zest to the bowl, toss to combine and submerge the cherries in the liquid. Set aside for 30 minutes.

Preheat oven to 350 degrees and line a loaf pan with parchment paper.

Add the flour, baking powder and spices to a large bowl. Stir to combine.

Add the soaked cherries along with any excess liquid to the bowl with the flour. Add the eggs and mix until well combined.

Transfer the batter to the parchment lined loaf pan and bake for 50 minutes to 1 hour until set and golden brown on top and around the edges.

Remove the bread from the loaf pan by pulling the sides of the parchment paper up and place the bread on a cooling rack for at least 15 minutes before slicing.

Recipe courtesy of Gina Matsoukas, runningtothekitchen.com

Tags:   Recipes 

Permalink Comments
Bookmark and Share

Montmorency Tart Cherry Hand Pies

Posted on Feb 17 , 2017 - 11:52 am

Ingredients

  • 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)

Directions

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

Tags:   Recipes 

Permalink Comments
Bookmark and Share

Tart Cherry Breakfast Strata

Posted on Feb 16 , 2017 - 09:23 am

Ingredients

  • 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

Directions

Preheat oven to 375 and coat 139 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

Tags:   Recipes 

Permalink Comments
Bookmark and Share

Viewing 1 - 7 of 47