Tequila Cranberry Salsa
4 oz. silver tequila
2 1/4 cups sliced green onions
1 3/4 cups jalapeno peppers, chopped
1/2 cup dried cranberries
2 tbsp. fresh cilantro, chopped
2 tbsp. cumin
2 limes, juiced
1 can whole cranberry sauce

Place blueberries in a small bowl and add enough hot water to cover the berries. Soak for 5 minutes, then drain, pat dry with paper towels and set aside.

Preheat oven to 425° F. In a bowl combine the flour, baking powder, sugar, and salt. Cut the butter with a pastry blender or two knives. Stir in the blueberries. Add the beaten eggs and the cream and stir dough into a ball.

On a lightly floured surface pat out dough into a round about 3/4 inch thick. Slice into wedges and place on a lightly greased cookie sheet. Brush tops with cream and sprinkle with sugar. Bake for 15-20 minutes or until golden brown.

Dried Cherry and Herbed Goat Cheese Endive Boats
3/4 cup goat cheese
1/4 cup dried cherries, chopped
2 tbsp. unsalted butter at room temperature
1 tsp. fresh chopped mint
3 heads small Belgian endive
Mint sprigs for garnish

Using a wooden spoon, cream together goat cheese, cherries, butter, and mint. Season with salt and pepper to taste. Trim off bottom of each endive and separate leaves. Spoon 1 to 2 teaspoons of the cheese mix into the lower half of each endive. Chill for 10 minues. Garnish with additional mint leaves.

Cranberry Trail Mix
In a bowl combine 1/4 cup of any 8 of the following items: Unsalted nuts, peanuts, cashews, almonds, sunflower seeds, dried cranberries, dried cherries, dried apricots, raisins, mini chocolate chips, mini pretzels, multi grain cheerios, whole wheat chex cereal, or granola. Store trail mix in an airtight container.

Dried Cherry and Pecan Brie en Croute
1/3 cup dried cherries
1/3 cup chopped pecans
1/4 cup honey
1/2 tsp. fresh rosemary leaves, chopped
1 sheet puff pastry, thawed
1 egg, beaten

Preheat oven to 400°F. Stir cherries, pecans, honey, and rosemary in a small bowl. Lay the puff pastry on a flat surface, placing the brie in the center. Spoon cherry and pecan mixture on top of the brie. Gather up the edges of the puff pastry and gently twist together to seal. Use toothpicks to hold if needed. Decorate the top with pastry scraps if desired. Brush the beaten egg over the top and sides of puff pastry. Place on a baking sheet and bake for 25 minutes or until golden brown. Let rest for 30 to 45 minutes. Serve with crackers.

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