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Old 10-13-2004, 07:59 PM   #11
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:D :D PLEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEASE!
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Old 10-13-2004, 08:00 PM   #12
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OK, how's this?

There is no such thing as a delicious fruitcake.
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Old 10-13-2004, 08:07 PM   #13
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OK, HOW ABOUT A GOOD, KNOCK YOU OUT OF YOUR SOCKS, FRUITCAKE
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Old 10-13-2004, 08:11 PM   #14
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tweedee, I'm aware of your signature there, so I am cutting you some slack, but jeez - you don't even have a recipe yet!

My socks are still on....
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Old 10-13-2004, 08:18 PM   #15
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I know, that is why i am looking for one
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Old 10-15-2004, 09:16 AM   #16
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stuffed pork loin...
-butterfly the pork loin
-coat w/olive oil
-season w/s&p
-on one side of the butterfly add dried apricots, apples, cranberries, cherries and walnuts
-tie the loin up
-add a couple cups of beef broth to the roasting pan
-roast to 162F
-strain the drippings and add about a tbs of dijon mustard
-slice [about 1/2"]
-serve with mustard au jus [with mashed sweet potatoes, braised cabbage, etc]

you are now a hero to the family
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Old 10-20-2004, 04:47 PM   #17
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OK, as my husband and I have opening a gourmet kitchen/specialty food store in the works David was kind enough to send me (I would say samples but they are full bags) of all the dried fruit. They are wonderful!!! I will say that my two favorites are the blueberries and strawberries. I'm going to make some biscuits tonight and make a strawberry butter to go on them.

Thank you again David - as I said in my e-mail to David my son said "the strawberries....they're like.....strawberries!!!!" LOL
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Old 11-28-2007, 12:20 AM   #18
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ISO Candied Fruits

Hi David,

I've been searching for candied fruits as in those used in fruit cakes. Sadly, i haven't found them anywhere. Do you sell candied fruits too? If so, in what stores do you distribute your products?

If anyone can help, please direct me.

Thanks!

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Originally Posted by dlou View Post
Hello Everyone,

I work for Stoneridge Orchards Dried Fruits. We a small "mom & pop" company in the SF Bay Area that makes dried whole blueberries, strawberries, cherries, and cranberries. I get tons of emails and phone calls requesting dried fruit recipes. It would be cool if we can post creative (tried and tested) recipes from people who are passoinate about cooking. Please include your name (and email address if you'd like) so I can post the author on our web site. Thanks in advance.

David
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Old 11-28-2007, 03:07 AM   #19
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I make a bread using dried fruits and nuts (delicious) and another recipe is to sprinkle dried cranberries..however dried blueberries or strawberries would be just as great over a fresh green salad, add sweet orange or tangerine slices and then top with black fig vingegar. OMG to die for.......and nutritious
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Old 11-28-2007, 03:26 AM   #20
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I found this on the web and it was very nice!

This recipe comes from "Fast & Festive Meals for the Jewish Holidays" by Marlene Sorosky.
Lamb Shanks with Portobello Mushrooms and Dried Cranberries
  • Lamb Shanks
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 lamb shanks, about 1 pound each, trimmed of fat
  • 2 to 3 tablespoons vegetable oil
  • 1-1/2 cups dry red wine
  • 1-1/2 cups beef broth
  • 1-1/2 cups cranberry juice cocktail
  • 6 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
Sauce for Reheating Lamb
  • 3 tablespoons flour mixed with 5 tablespoons red wine
  • 2 tablespoons chopped fresh rosemary
  • 1 bag (12 ounces) frozen pearl onions, not defrosted
  • 12 to 16 ouces portobello mushrooms, cut into 1-1/2- x 3/4-inch strips
  • 3/4 cup dried cranberries
For Serving
  • 1 package (12 ounces) extra-wide egg noodles, cooked according to package directions
  • Sprigs of fresh rosemary, for garnish (optional)
Preheat oven to 350 F.
To Prepare Lamb: In a large plastic bag, mix flour, salt, and pepper. Add lamb, 1 or 2 pieces at a time, shake to coat, and pat off excess. In a large, wide, nonaluminum saucepan or Dutch oven, heat 2 tablespoons oil over high heat. Brown lamb in batches, turning to brown all sides. If drippings begin to burn, reduce heat. If necessary, add more oil. Remove lamb to plate and pour off fat. Stir wine, broth, and juice into pan. Bring to a boil, scraping up any brown bits. Stir in garlic and rosemary. Return lamb to pan and bring to a boil.
To Cook: Cover and bake for 1 hour. Rearrange shanks, putting the top ones on the bottom, and bake for an additional 1-1/4 to 1-1/2 hours, or until very tender when pierced with a fork. Remove lamb and immediately cover with wax paper and foil. Refrigerate sauce separately until fat rises to the top and solidifies. (Lamb and sauce may be refrigerated up to 2 days.)
To Reheat: Preheat oven to 350 F. Scrape fat from top of sauce and discard. Simmer sauce for 10 minutes. Remove from heat and, stirring briskly, whisk in flour dissolved in wine. Add rosemary and bring to a boil, stirring constantly. Place shanks in a roasting pan and pour sauce over. Sprinkle with pearl onions, mushrooms, and cranberries, pushing them into sauce. (Lamb may be held, covered, at room temperature up to 4 hours.) Bake, covered, for 1 hour, or until bubbling and heated through. Serve over cooked noodles. Garnish with sprigs of rosemary, if desired.

Makes: 6 servings
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