The Shoreline Fruit Blog
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
Posted on Jul 30 , 2015 - 12:47 pm
- 1 slice garlic Naan bread
- 2 tablespoons barbeque sauce
- 1/3 cup shredded Monterey Jack cheese
- 1/4 cup sliced red onions
- 2 ounces grilled chicken breast, sliced
- 1/4 cup spinach, chopped
- 2 tablespoons dried tart cherries
Heat grill over medium high heat. Spread barbeque sauce on Naan bread.
Layer with cheese, onions, chicken, spinach, and tart cherries.
Grill pizza for 10 minutes or until bread is crispy and cheese is melted.
Recipe courtesy of Kristina LaRue, LoveandZest.com
Posted on May 20 , 2015 - 03:01 pm
Numerous studies have shown just how important it is to eat the first meal of the day.
From helping to maintain a healthy weight to improving mental focus in kids and adults, breakfast offers up a ton of benefits.
The morning meal is also one of the best opportunities we have all day to get in some servings of colorful fruits and vegetables, which most of us don’t get enough of on a daily basis. Eating in color – both at breakfast and throughout the day – means packing in more nutrients. Foods that naturally contain vibrant color tend to include phytochemicals that may provide health benefits.
From Beige to Colorful Breakfast
While there are plenty of healthy ways to start your day, many of these foods – whole grain breads and cereals, yogurt, oatmeal – are pretty boring looking on their own. Breakfast is the prime time to load up on colorful phytonutrient-rich foods, including tart cherries.
Ruby-red and pleasingly tart, Montmorency cherries contain anthocyanins, a flavonoid that gives the cherries their deep red color and delicious flavor. And dried tart cherries are also rich in vitamin A, which is necessary for skin and eye cell growth, and it’s vital for a healthy immune system and reproductive system.
You can find tart dried cherries, tart cherry juice and frozen tart cherries year round. There are so many amazing and tasty ways to use them to add a pop of red to your morning meals!
Posted on Apr 24 , 2015 - 02:08 pm
- 1 tablespoon tart cherry juice concentrate
- 2 cups nonfat plain Greek yogurt
- 1/3 to 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon or vodka, optional
- 1/4 cup dark chocolate chips
- 1/4 cup white chocolate chips
In a large bowl, whisk together yogurt, sugar, tart cherry juice concentrate and vanilla extract until combined and sugar is fully dissolved. Cover and refrigerate for 1 hour.
Freeze according to ice cream maker instructions. Add bourbon or vodka in the last 2-3 minutes of freezing. This is optional, but recommended—it keeps the frozen yogurt from freezing hard and icy. Fold in chocolate chips. Frozen yogurt is best served immediately, but can also be stored in a freezer safe container, just allow 10-15 minutes thawing time before scooping.
Recipe courtesy of Ari Ziskin, ArisMenu.com
Posted on Mar 23 , 2015 - 12:59 pm
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