The Shoreline Fruit Blog
Posted on Aug 19 , 2016 - 04:42 pm
- 1/2 cup Montmorency tart cherry concentrate
- 1/3 cup water
- 3 tablespoons maple syrup
- 3/4 teaspoon hot sauce
- 1 1/4 lb. gold potatoes, cut into 1-inch pieces
- 1 (3/4 lb.) rutabaga, peeled & cut into 1-inch pieces
- 3 carrots, peeled & cut into 1-inch pieces
- 1 red onion, peeled and cut through the root into 8 wedges
- 1/4 cup olive oil
- 3/4 teaspoon salt
- 3/4 teaspoon crushed rosemary
In a medium saucepan, whisk together the tart cherry concentrate, water, maple syrup and hot sauce.
Bring to a boil, then lower to a simmer. Cook, stirring every couple of minutes, until the glaze is reduced by more than half. Remove from heat and let the sauce rest for about 15 minutes to thicken further.
Preheat the oven to 425 degrees F, with oven rack placed in the bottom two positions. Lightly coat two baking sheets with cooking spray. In a large bowl, combine the gold potatoes, rutabaga, sweet potato, carrots and red onion.
Drizzle the olive oil over the vegetables, season with salt and crushed rosemary, and stir gently to combine.
Divide the vegetables evenly between the two prepared baking sheets. Roast for 20 minutes, then gently stir the vegetables and rotate the baking sheets from rack to rack, and front to back.
Roast until the vegetables are tender when pierced with a fork and golden brown in some spots, an additional 15 minutes. Drizzle 3 tablespoons of the tart cherry glaze over each portion of vegetables. Stir gently to coat.
Return to the oven for 3 minutes. Serve.
Recipe courtesy of Dara Michalski, CookinCanuck.com
Posted on Aug 02 , 2016 - 04:31 pm
Total Time: 20 minutes
Prep: 5 minutes
Cook: 15 minutes
Yield: 4 servings
- 1 cup Montmorency tart cherry juice
- 2 tablespoons honey
- 1 cup dried Montmorency tart cherries
- 1 tablespoon minced fresh ginger
- 2 teaspoons grated lemon zest
- 2 teaspoons vanilla extract
- 1/4 cup cacao nibs (optional)
- 2 cups plain Greek yogurt
Place cherry juice, honey, dried cherries, ginger, lemon zest, cinnamon, vanilla and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer gently for 15 minutes. With a slotted spoon, remove dried cherries from pan and set aside. Raise heat to high and boil, uncovered, for 3 minutes, or until liquid is reduced by about half and syrupy. Stir cherries back into liquid along with cacao nibs if using.
Place yogurt in serving bowls and top with cherry mixture.
Recipe courtesy of Matthew Kadey
Posted on Jul 25 , 2016 - 03:09 pm
1 1/4 cups plain Greek yogurt
Zest of 1 lime
1 1/4 cups Montmorency tart cherry juice
Juice of 1 lime
1/3 cup finely chopped fresh mint leaves
Stir together yogurt, honey, and lime zest. In a separate bowl, stir together cherry juice, lime juice, and mint.
Spoon two alternate layers of yogurt and cherry mixture into each popsicle mold. Insert popsicle sticks into the molds and freeze until solid, about 6 hours.
To unmold the popsicles, run the mold under warm water for a few seconds, being careful not to thaw the pops. Store in the freezer for up to 2 months.
Republished with permission from Rocket Fuel by Matt Kadey, RD. Learn more at velopress.com/rocketfuel
Posted on Jul 01 , 2016 - 11:39 am
2 cups Montmorency tart cherry juice
1/2 cup fresh squeezed lemon juice
1/4 cup honey
3 cups sparkling water
In a small sauce pan on medium heat, warm the lemon juice and honey until the honey has been combined. Remove from the heat.
In a large pitcher, combine the lemon and honey mixture with the Montmorency tart cherry juice and sparkling water. Stir in enough ice cubes to fill the pitcher.
Recipe courtesy of Caroline Edwards, ChocolateandCarrots.com
Posted on Jul 01 , 2016 - 11:37 am
Tart Cherry Red Wine Reduction
1 cup Montmorency tart cherry juice
3 tablespoons dried Montmorency tart cherries
2 tablespoons olive oil, divided
1 shallot, diced
1 clove garlic, minced
1/2 cup dry red wine (Cabernet used)
1 tablespoon pure maple syrup
1/2 teaspoon dried thyme
1 pound pork tenderloin, cut into 1 1/2-inch thick medallions
Pepper, freshly ground
Tart Cherry Red Wine Reduction
Heat oil in a saute pan over medium heat. Add the shallot, season with a pinch of salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
Add the wine, increase the heat to high and cook until it’s reduced by half. Stir in the Montmorency tart cherry juice, dried Montmorency tart cherries, maple syrup and thyme. Cook over high heat for 10 to 15 minutes, until the sauce is mostly reduced. Taste, and season with additional salt and pepper, if necessary.
Preheat the oven to 400 degrees F.
Place pork on a cutting board or plate, cut side up. Season both sides of the pork medallions with salt and pepper.
Heat the remaining olive oil in a large cast iron skillet, or oven save pan. When the oil is very hot, but not smoking using tongs to add the pork pieces to the skillet, cut side down. Cook until golden, about 2 to 4 minutes. Use tongs to flip the medallions over, cooking the other side for 2 to 4 minutes, or until golden.
Transfer the skillet to the oven and finishing cooking for 5 to 8 minutes.
The most accurate way to check the doneness of the meat is with a thermometer. Pork should be cooked to 145 degrees F.
Recipe courtesy of Kelli Dunn, The Corner Kitchen
Posted on Jun 01 , 2016 - 11:21 am
- 1/2 cup dried Montmorency tart cherries
- 1/2 cup cashews
- 1/2 cup almonds
- 1 tablespoon coconut oil
- 1/2 teaspoon ginger (dry)
- 1/2 cup lime juice
Soak cherries in warm water while you prep the rest of your ingredients. Not a required step but I find in helpful in giving the balls sticking powder.
Pulse ingredients in blender or food processor until coarsely chopped. Scoop by the tablespoonful and form into ball. If mixture won’t hold, blend more or add more liquid (coconut oil or lime juice).
Eat as-is or pop in the freezer to make extra portable and refreshing post-workout.
Recipe courtesy of Heather Neal, sideofsneakers.com
Posted on Jun 01 , 2016 - 11:05 am
Total Time: 10 minutes
Prep: 10 minutes
Yield: 2 12- ounce sparklers
- 2 cups Montmorency tart cherry juice
- 6 ounces frozen peaches
- 1 teaspoon grated fresh ginger
- 6 ounces sparkling water
Place the Montmorency tart cherry juice, frozen peaches and ginger in a blender and puree until smooth.
Divide the puree between two glasses, add ice and sparkling water. Stir and serve.
Recipe courtesy of Dara Michalski, Cookin’ Canuck
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