Champagne Chicken and Cherry Salad
4 grilled chicken breasts sliced
1 head butter lettuce, hand torn into bite size pieces
3/4 cup sweetened dried tart cherries
3/4 cup pistachios
1/2 cup crumbled goat cheese
Champagne vinaigrette

Combine butter lettuce, cherries, pistachios and goat cheese. Toss salad with dressing and top with sliced grilled chicken breasts.

*Try substituting chicken with grilled steak or salmon.

Filet Mignon with Black Cherry and Walnut Sauce
2 prime beef filets
3 tbsp. seasoning rub
1 tbsp. canola oil
2 tbsp. unsalted butter
2 tbsp. dried black cherries
1/4 cup broken walnut pieces
1 tbsp. chopped garlic
1/2 cup dry red wine
1/2 cup beef stock
1 tbsp. boysenberry jam
Kosher salt
Fresh ground pepper
1 tbsp. cornstarch

Preheat oven to 400° F. Preheat an ovenproof sauté pan on the stove over medium-high heat. Add canola oil to the pan. Place both filets in the pan and sear for about 3 minutes. Turn over and sear for 2 minutes.

Place the pan in the oven for about 5 minutes for medium-rare; add 1 1/2 minutes for medium. Remove filets from the pan and let rest. Place the pan on the stove and heat to medium-high. Add butter, cherries, walnuts, and garlic. Sauté for approximately 2 minutes.

Add wine and cook until the liquid is reduced by half. Add beef stock and reduce by half. Add boysenberry jam and salt and pepper to taste. Reduce heat to medium-low to simmer. Combine cornstarch with 2 tbsp. of water to create a paste. Add a teaspoon of the paste to the sauce and stir for 10 seconds to thicken the sauce. Repeat until desired thickness is reached.

Stir Fried Wild Rice with Apples and Dried Cherries
2 tbsp. olive oil
2 tbsp. finely minced onions
1 tbsp. curry powder
1 apple, peeled, cored, and cut into small cubes
1 cup chopped mushrooms
1/4 cup dried cherries
1 1/2 cups cooked wild rice
Salt and freshly ground black pepper, to taste

Heat sauté pan. Add olive oil and sauté minced onions and curry powder until translucent. Add chopped apple, mushrooms and dried cherries and cook until mushrooms are cooked through. Add cooked wild rice and stir-fry until rice is hot and tender. Add salt and pepper to taste. Add your favorite Chicken, Beef, or Fish to make a complete meal.

Cabernet Braised Short Ribs with Dried Apricots
5 pounds bone in beef short ribs, cut into 2 to 3 inch pieces
1/2 cup flour
1 tbsp. salt
1 tbsp. fresh ground pepper
1 tbsp. butter
1 tbsp. olive oil
1 onion, chopped
5 cloves garlic, chopped
2 cups Cabernet Sauvignon
1 cup beef broth
2 tbsp. Dijon mustard
1 cup dried apricots, chopped

Season ribs with salt and pepper. Lightly coat all sides of ribs with flour, shaking off excess flour. In a heavy 6-quart pan over medium-high heat, melt butter with olive oil. Working in batches, add ribs in a single layer and turn to brown all sides, about 6 minutes total per batch. With tongs, transfer ribs to a bowl. Discard all but 2 tablespoons fat in pan.

Reduce heat to medium and add onions and garlic to pan. Stir until onions are translucent, about 6 minutes. Stir in wine, mustard, and apricots. Add short ribs and bring to a simmer. Cover the pan and reduce heat to maintain a low simmer. Turning ribs once or twice to submerge meat, let cook for 2 to 2 1/2 hours, until meat is tender.

With tongs, transfer short ribs to a serving platter or bowl. Skim off and discard any fat from pan juices. Boil juices over high heat until reduced to about 3 cups. Season to taste with more salt and pepper. Pour juice sauce over ribs to serve.

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