The Shoreline Fruit Blog
Posted on Mar 04 , 2016 - 12:55 pm
- Tart Cherry Syrup
- 3/4 cup Montmorency tart cherry juice concentrate
- 3/4 cup frozen Montmorency tart cherries
- 1/2 cup sugar
- French Toast Waffles
- 1 loaf of Brioche or Challah bread
- 4 eggs
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- Powdered sugar for serving
Combine Montmorency tart cherry juice concentrate, frozen Montmorency tart cherries, and sugar in a small sauce pan and set over medium heat.
All mixture to come to a low boil, stirring frequently. Reduce heat to low and all syrup to simmer for 2-3 minutes. Remove from heat and let cool.
Preheat waffle iron according to manufacturers instructions. In a shallow dish (or square baking dish) whisk together eggs, milk, vanilla, sugar, cinnamon, nutmeg and salt.
Dip both sides of one piece of bread in the egg mixture and place in waffle iron. Add a second slice to the iron if space allows. Close waffle iron and cook according to manufacturers instructions. Repeat with remaining bread.
Serve French Toast Waffles with Tart Cherry Syrup and powdered sugar, if desired.
Recipe courtesy of Emily Caruso, JellyToastBlog.com
Posted on Mar 04 , 2016 - 12:52 pm
- 2 sugar demerara sugar cubes
- 4-6 dashes cherry bitters
- 1 ounce tart cherry juice
- 4 ounces bourbon whiskey
Place 1 sugar cube each in the bottom of 2 old fashioned glasses. Add 2-3 dashes of cherry bitters over each sugar cube.
Add 1/2 ounce tart cherry juice to each glass.
Crush sugar cubes with muddler or bar spoon until completely broken. Fill each cup half way with large ice cubes.
Add 1 ounce of bourbon to each glass and stir the cocktails 6-8 times. Add a bit more ice and 1 more ounce of bourbon to each glass.
Stir another 6-8 times or until cocktail is chilled and sugar looks dissolved.
Garnish with orange peel and frozen tart cherries
Recipe courtesy of Emily Caruso, JellyToastBlog.com
Posted on Mar 04 , 2016 - 12:47 pm
1/2 small avocado, diced
4 ounces albacore tuna canned in oil
1 tablespoon dried Montmorency tart cherries
1 tablespoon chopped pecans
Pepper to taste
Mix all ingredients in a small bowl until combined. Serve salad in avocado bowl.
Recipe courtesy of Kristina LaRue, LoveandZest.com
Posted on Feb 11 , 2016 - 04:12 pm
- 1 1/2 cup dried Montmorency tart cherries
- 1 cup dry roasted, salted almonds
- 1 cup walnuts
- 1 teaspoon cinnamon (optional)
- 1 tablespoon water
Place all ingredients in a food processor and process about 1 minute, or until ingredients are in small, relatively uniform crumbles.
Form mixture into balls or bars. Enjoy!
Recipe courtesy of Anne Mauney, FannetasticFood.com.
Posted on Jan 29 , 2016 - 03:02 pm
- 3 tablespoons quinoa
- 12 ounces dark chocolate chips
- 1/2 cup dried tart cherries
- 1/4 cup and 2 tablespoons roasted salted pepitas (pumpkin seeds)
Toast the quinoa over medium low heat in a dry pan for 3 to 5 minutes, shaking the pan often, until golden (some kernels will pop when heated). Remove from heat into a bowl to cool fully.
Chop the dried cherries.
Place chocolate chips in a glass 2-cup measuring cup and microwave for 30-second intervals until melted and smooth, stirring in between each interval with a spatula. (Alternatively, use a double-boiler to melt the chocolate). When chocolate is fully melted, stir in 2 tablespoons quinoa, 1/4 cup cherries, and 1/4 cup pepitas.
Place parchment paper over a small cookie sheet. Using a spatula, spread the chocolate mixture over the parchment paper in a thin layer. Sprinkle the remaining 1 tablespoon quinoa, 1/4 cup cherries, and 2 tablespoons pepitas.
Refrigerate for 15 minutes until hardened. When hard, cut into pieces with a knife. The bark can be kept in an airtight container at room temperature for up to 4 days or refrigerated for up to 2 weeks.
Recipe courtesy of Alex and Sonja Overhiser, ACoupleCooks.com
Posted on Jan 21 , 2016 - 04:18 pm
- 2 pounds Meyer lemons, washed well and chilled
- 2 cups Montmorency tart cherry juice
- 1 cup water
- 2 1/4 cups granulated sugar
- 1 tablespoon Pomona's Universal Pectin
- 1 tablespoon calcium water
- 3 tablespoons lemon juice
Remove ends of lemons. Cut in half lengthwise, then cut a triangular notch down the middle to remove the center pith. Run your thumb along the inside of the notch to remove seeds, working over a bowl to catch any and all juice. Reserve seeds (they’re full of valuable pectin and we’ll need them later). Thinly slice remaining lemon into strips using a sharp knife or mandoline. You should have about 4 cups of lemon slices.
Transfer to a large bowl along with Montmorency tart cherry juice and 1 cup water (filtered, if necessary). Secure any seeds in a tea ball or length of cheesecloth tied into a bundle and submerge into the liquid; cover tightly with plastic wrap and refrigerate overnight or up to 2 days.
When you are ready to can, prepare canner and wash/sterilize your half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.
Remove the cheesecloth bundle; squeeze out any remaining juices and discard the seeds. Pour the soaked fruit and all liquid into a large, non-reactive saucepan.
Bring to a simmer over medium-high heat and cook, stirring occasionally, for 20 minutes.
Meanwhile, place sugar in a bowl. Whisk in pectin until evenly incorporated. Prepare calcium water according to package instructions.
Once marmalade has been simmering for a solid 20 minutes, remove from heat and measure. You should have approximately 4 cups of cooked fruit (measuring is important to ensure the proportion of pectin and sugar is correct).
Return to medium-high heat and stir in calcium water and lemon juice. Bring to a vigorous boil, then add sugar mixture, stirring until sugar is dissolved and mixture returns to a full rolling boil that can’t be stirred down, about 2 to 3 minutes. Remove from heat.
Ladle hot sauce into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
Recipe courtesy of Lindsay Landis, LoveandOliveOil.com
Posted on Sep 02 , 2015 - 08:57 am
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, tart cherries
2 oz. white chocolate, melted
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 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
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