The Shoreline Fruit Blog
Posted on Dec 07 , 2016 - 03:33 pm
- 1 1/2 cups dark chocolate chips
- 1/2 cup white chocolate chips
- 1 1/2 teaspoons coconut oil, divided
- 1/2 cup dried Montmorency tart cherries
- 1/2 cup pistachios, shelled
Line a quarter sheet pan with parchment paper and set aside.
In a microwave safe bowl, place dark chocolate chips and 1 teaspoon of coconut oil. Microwave on half power in 30 second intervals, stirring between each time, until melted.
Place white chocolate chips in a separate bowl with remaining coconut oil. Repeat microwave directions until chips are melted.
Spread dark chocolate out on prepared sheet pan. Drizzle white chocolate over dark chocolate. Use a butter knife and drag through drizzles to make a pretty pattern. Sprinkle with pistachios and Montmorency tart cherries. Chill until hardened. Break into small pieces and serve.
Recipe courtesy of Emily Caruso, JellyToastBlog.com
Posted on Nov 22 , 2016 - 12:54 pm
Posted on Nov 03 , 2016 - 03:46 pm
1/3 cup Montmorency tart cherries
1/2 cup uncooked quinoa
1 small butternut squash, peeled, cubed (about 2 cups)
2 big handfuls mixed greens (i.e. spinach & arugula)
1/3 cup crumbled feta cheese
1/4 cup chopped walnuts
1/4 cup chopped chives
2 tablespoons olive oil
A few leaves of fresh sage, chopped
1 tablespoon apple cider vinegar
1/4 teaspoon ground cinnamon
1 teaspoon honey
salt & pepper
Preheat oven to 400 degrees F.
Cook quinoa – rinse 1/2 cup quinoa then transfer to a small pot and toast the quinoa over medium heat. Add just over 1 cup of water, cover and bring to a boil then reduce to simmer. Simmer for 15 minutes, then turn heat off and let it sit (covered) for 15 more minutes until all water has evaporated. Fluff with a fork and set aside.
Roast your butternut squash: Peel and slice into 1-inch cubes. Toss with a bit of olive oil, salt & pepper and bake for 25-30 minutes or until golden brown, flipping halfway through.
In a small saucepan, gently heat olive oil. Add the sage and stir until fragrant (30 seconds or so – just until the sage is not raw). Turn off heat and add apple cider vinegar, cinnamon, honey, salt & pepper.
Assemble all salad ingredients together and toss with as much dressing as you like. Taste and adjust seasonings.
Recipe courtesy of Jeanine Donofrio, LoveandLemons.com
Posted on Oct 25 , 2016 - 09:13 am
4 cups apple cider
1 cup Montmorency tart cherry juice
2 cinnamon sticks
2 teaspoons whole mulling spices
1 apple, sliced
1 cup whole frozen Montmorency tart cherries
In a medium pot, bring all ingredients to a boil and reduce to simmer. Serve hot.
Recipe courtesy of Kristina LaRue, LoveandZest.com
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.
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