The Shoreline Fruit Blog
Posted on Dec 19 , 2014 - 12:16 pm
Total Time: 30 minutes
Prep: 30 minutes
Yield: 36 1 1/2” marshmallow cubes
- 2 envelopes unflavored powdered gelatin
- 1 1/2 cups tart cherry juice, divided
- 1/3 cup plus 2 tablespoons light corn syrup
- 1 3/4 cups sugar
- 1/4 teaspoon kosher salt
- 1/3 cup powdered sugar, for dusting
In a small bowl, mix the gelatin with 4 ounces (1/2 cup) tart cherry juice. Combine the remaining 8 ounces (1 cup) tart cherry juice with the corn syrup, sugar, and salt in a 3-quart stainless steel pot. Stir with a fork over medium heat until it begins to simmer. Clip a digital thermometer to the pot, increase the heat to medium-high, and simmer without stirring until the ruby syrup registers 250° (about 15 minutes altogether).
When the syrup comes to temperature, transfer the thermometer to the bowl of a stand mixer and pour in the hot syrup all at once. Cool to 212° and add the gelatin. With the whisk attachment, mix on low speed for a minute to combine, then increase to medium-high and whip until tripled in volume, about 10 minutes. Scrape into a well-greased 8” by 2” square baking pan, cover with foil, and refrigerate 2 hours.
Once firm, pry the marshmallow from the pan and place on a powdered sugar dusted cutting board. Rub powdered sugar over the marshmallow, cut into six 1 1/2” strips, then cut each into six pieces. Tumble with the remaining powdered sugar in a large bowl and store in an airtight container up to a month at room temperature.
Recipe courtesy of Stella Parks, BraveTart.com
Posted on Aug 12 , 2014 - 04:12 pm
Posted on Jun 12 , 2014 - 12:59 pm
1 1/2 cup dried tart cherries
1 cup yogurt butter
1 cup brown sugar
1/3 cup granulated sugar
1/3 cup honey
2 teaspoon vanilla extract
2 eggs, slightly beaten
1 cup wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cup oats
1/4 cup flax seed
1/2 cup dark chocolate chips
3/4 cup toasted almonds
Preheat oven to 350 degrees F.
Cream the yogurt butter and sugars in a small mixing bowl. Drizzle in the honey and vanilla; mix well. Add eggs and continue to mix. Set mixture aside.
Sift flours, baking powder and baking soda in a separate medium-sized bowl. Add egg mixture to flour mixture. Stir in oats, flax seed, chocolate chips, almonds and tart cherries.
Coat a muffin pan well with nonstick spray. Place one heaping tablespoon of batter into each well.
Bake for 10-12 minutes or until golden brown.
Posted on Apr 11 , 2014 - 11:51 am
- Cherry Balsamic Vinaigrette:
- 1/2 cup tart cherry juice
- 2 tablespoons balsamic vinegar
- 1 garlic clove minced
- 1 scant tablespoon honey
- 1/4 cup olive oil
- Pinch of salt and pepper
- 1 cup walnut halves
- 1/4 heaping cup loose brown sugar
- Crusted goat cheese:
- 4 (1 ounce) slices goat cheese (see note below)
- 3 tablespoons breadcrumbs
- 3 tablespoons panko
- 1 egg, lightly beaten
- 3-4 teaspoons olive oil
- 1/2 cup dried tart cherries
- 8 cups mixed greens, such as green and red leaf lettuce, arugula and baby spinach
- 1/2 cup walnuts, candied (recipe below)
- 4 crusted goat cheese medallions (recipe below)
- Cherry Balsamic Vinaigrette to taste (recipe below)
Cherry Balsamic Vinaigrette:
Place 1/2 cup tart cherry juice in a small saucepan over medium heat.
Simmer until reduced to 1/4 cup. Place minced garlic in a medium bowl, add reduced tart cherry juice.
Whisk in vinegar and honey. Slowly whisk in oil drop by drop until well combined. Season with a salt and pepper.
Line a baking sheet with parchment paper or a silpat. In a medium nonstick skillet heated to medium heat, add walnuts and sugar and stir constantly until sugar has melted and coated the walnuts, no more than 5 minutes.
Pour onto prepared baking sheet and spread out to prevent clumping. Once dry, store in an airtight container.
Combine breadcrumbs and panko on a plate dip 1 ounce goat cheese medallion into beaten egg and then into breadcrumb mixture.
Add olive oil to a nonstick skillet, place goat cheese medallions in skillet and cook for approximately 3 minutes total, flipping once when underside is lightly browned.
Combine greens, dried cranberries and walnuts. Toss with desired amount of dressing. Divide onto plates and top each serving with one warm goat cheese medallion.
Recipe courtesy of Melanie Flinn, Nutritious Eats
Posted on Feb 25 , 2014 - 03:15 pm
4 oz (120 mL) chocolate milk
2 tbsp (30 mL) tart cherry juice concentrate
2 tbsp (30 mL) plain yogurt
1/2 oz (14 g) dark chocolate, melted
1-2 tsp (5 – 10 mL) maple syrup (optional)
Melt chocolate in saucepan over low heat or in the microwave for a few seconds. Add chocolate milk, tart cherry juice concentrate, yogurt, melted chocolate and maple syrup together and blend or mix well. Chill and serve.
Posted on Feb 24 , 2014 - 03:07 pm
3/4 cup butter, softened
1 (8 oz.) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium)
1/2 teaspoon vanilla extract
1 cup (or more) dried cherry berry blend
Beat butter & cream cheese until creamy. Gradually add the sugar until light & fluffy. Add eggs one at a time until incorporated. Combine flour & next 3 ingredients and slowly add the creamed mixture. Stir in bananas, vanilla and berries. Bake for 1 hr. at 350 degrees (2 8x4 loaves)
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