The Shoreline Fruit Blog
Posted on Oct 18 , 2016 - 11:33 am
Chef Simon visits Traverse City on Burgers, Brew & 'Que, and of course, tries some home grown cherry goodies...and now we're hungry!
Posted on Oct 05 , 2016 - 02:30 pm
- 1 cup frozen Montmorency tart cherries, thawed and halved
- 1/4 cup dried Montmorency tart cherries, roughly chopped
- 1/4 cup balsamic vinegar
- 1 1/4 cups whole wheat white flour
- 3/4 cup oat flour
- 1/2 cup rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup coconut sugar (or, organic cane/turbinado sugar)
- 4 tablespoons cold butter, diced
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate chips
- Cane sugar for topping
Preheat oven to 375 degrees.
In a medium skillet over medium heat, combine the thawed Montmorency tart cherries and balsamic vinegar. Cook down for about 10 minutes until the vinegar has reduced and thickened into a syrup and coated the cherries. Turn off heat and set aside.
In a large bowl, combine the flours, oats, baking powder, baking soda, salt and sugar.
Whisk together the buttermilk and vanilla in a small bowl.
Add the wet ingredients to the dry and combine with a spatula.
Spoon the Montmorency tart cherries from the pan leaving behind the extra balsamic into the bowl. Add the dried Montmorency tart cherries and chocolate chips and gently fold into the dough.
Form a 9-10 inch circle with the dough on a baking sheet lined with parchment paper or a silpat.
Using a wet knife, cut the circle into 8 wedges.
Sprinkle the tops of the scones with the extra cane sugar.
Bake for 20 minutes. Remove the scones from the oven, using the knife, separate the wedges from each other so that they aren’t touching and return to the oven for another 3-5 minutes until the edges are golden and crunchy.
Recipe courtesy of Gina Matsoukas, Running to the Kitchen
Posted on Oct 04 , 2016 - 04:54 pm
1 cup roughly chopped pecans
1/2 cup raw millet
1/4 cup raw shelled sunflower seeds
1/4 cup raw shelled pumpkin seeds (pepitas)
1 cup dried cherries
2 tablespoons honey
Zest of 1 medium orange
1/2 teaspoon salt
Preheat oven to 350 degrees F. Spread pecans, millet, sunflower seeds, and pumpkin seeds on a rimmed baking sheet. Place in oven and heat, stirring a couple times, until golden and fragrant, 10 to 12 minutes. Line an 8x8–inch square baking pan with a piece of parchment paper large enough so there is a 1-inch overhang.
Reduce oven temperature to 200 degrees F. Blend cherries, honey, orange zest, salt, and 2 tablespoons water in a food processor into a paste. Transfer to a bowl and stir in toasted pecan mixture. Press firmly into prepared pan in an even layer and bake until just slightly sticky to the touch, 25 to 30 minutes. Let cool completely in pan before using the parchment overhang to lift from pan. Cut into 9 bars. These can be kept chilled for 2 weeks or frozen for up to 2 months if wrapped tightly.
Choosecherries.com - Republished with permission from Rocket Fuel by Matt Kadey, RD. Learn more at velopress.com/rocketfuel.
Posted on Sep 22 , 2016 - 02:48 pm
4 slices whole grain bread
1/2 cup shredded white cheddar cheese
1/4 cup dried Montmorency tart cherries
6-8 sage leaves
2 tablespoons chives
Drizzle of olive oil
Assemble sandwiches with cheese, Montmorency tart cherries, sage and a sprinkle of chives.
Drizzle outside of the bread with a little olive oil and transfer to a hot skillet or grill pan. Press sandwiches down (using a big spatula, or something heavier).
Cook each side until the bread is golden brown and the cheese is melted (4-5 minutes per side).
Recipe courtesy of Jeanine Donofrio, LoveandLemons.com
Posted on Sep 22 , 2016 - 02:45 pm
1 1/2 cups dried Montmorency tart cherries
4 cups corn or rice square cereal (such as Chex)
2 cups wheat square cereal (such as Chex)
2 cups whole grain Melba toast, broken in pieces
2 cups small pretzel twists
3 tablespoons margarine or butter, melted
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground red pepper
Preheat oven to 300 degrees F.
Mix corn or rice cereal, wheat cereal, Melba toast and pretzels in a large bowl.
In a small bowl, stir together melted margarine or butter, Worcestershire sauce, chili powder, garlic powder, onion powder and ground red pepper.
Drizzle over cereal mixture. Toss to coat.
Spread cereal mixture in a 15 x 10 x 1-inch (or 13 x 9 x 2-inch) baking pan.
Bake for 25 minutes, stirring every 7 to 8 minutes.
Remove from oven; stir in dried Montmorency tart cherries. Pour onto aluminum foil and cool completely.
Posted on Aug 31 , 2016 - 03:47 pm
For Tart Cherry Chutney
1 cup dried Montmorency tart cherries
1 large shallot, peeled and thinly sliced
1/4 cup cider vinegar
1/4 cup Montmorency tart cherry juice
1/2 cup raw sugar
1/4 teaspoon ginger, dried or 1 inch fresh ginger, grated
Pinch black pepper
Sliced sourdough bread, toasted
Whipped cream cheese or sharp white cheddar cheese
In a small sauce pan set over medium heat, add dried Montmorency tart cherries, shallot, vinegar, Montmorency tart cherry juice, raw sugar, ginger and pepper. Stir and bring mixture to a low bowl.
Reduce heat to low and allow mixture to simmer for 10-15 minutes or until cherries are plump and liquid is syrupy. Remove from heat and allow to cool for at least 10 minutes.
Spread 2 tablespoons of whipped cream cheese OR place 1 slice of sharp white cheddar cheese on top of 1 piece of sour dough toast. Top cheese with 2 tablespoons cherry chutney and a pinch of slivered almonds. Serve and enjoy!
Recipe courtesy of Emily Caruso, JellyToastBlog.com
Posted on Aug 31 , 2016 - 03:30 pm
Recipe developer and healthy living blogger, Dara Michalski, of Cookin' Canuck shares her top three tips for busy back-to-school mornings, and a flavorful breakfast recipe both kids and parents will love!
It’s that time of year when I try to wrap my mind around the school morning routine. I figure if I can mentally practice each step before the first day of school arrives then there might actually be a chance of getting the kids to school without the usual sense of panic and multiple requests. "Please, for the love of all that is good, get your shoes on NOW!” Sound familiar?
There are always going to be last-minute hang-ups – missing shoes, last trip to the bathroom and so on. To balance things out and keep us on schedule, I take control of the things that can be done ahead. Today I’m sharing my 3 favorite tips for saving time on school morning.
Nighttime lunches: I learned a long time ago that packing lunches in the morning leads to mass panic. Several years ago, I started making lunches the night before. Sandwiches, cut up vegetables, snacks – every single part of it packed into lunch boxes and ready to go for the morning. My boys are now old enough to make their own lunches, so they have taken over that part of the routine. Happy dance!
Make-ahead breakfast: I’m a stickler about breakfast in the morning. If my kids are going to be able to concentrate at school, their bodies and brains need fuel. As easy as it is to prepare a bowl of cereal with fruit, sometimes a grab-and-go breakfast option is necessary. That’s where a recipe like this one for whole wheat Montmorency tart cherry and almond muffins comes in handy. The wonderful sweet tart flavor of the tart cherries, along with the plumped up texture when baked, makes the muffins irresistibly good. Since my kids tend to gobble these up quickly for breakfast and snacks, I usually make double or even triple batches so that I can freeze the extras. Take a couple of muffins out of the freezer the night before or even pop them into the microwave to defrost them before heading out the door. Check out the full recipe here!
School bags at the ready: Right after lunches are packed the night before, school bags are next on the list. Completed homework is placed into a special “turn in” folder for each boy, and notebooks, textbooks and pencils are placed in their proper places. Before bedtime, the boys place their backpacks by the door so they just need to grab and go in the morning.
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