Unifruits… c’est la nature même dans votre assiette !

Unifruits est heureuse de vous présenter son tout nouveau site Internet regroupant ses marques Croque Cerise, La Cerisaie et Jus Octobre. Vous trouverez également l'information nécessaire pour vous procurer nos produits et même y faire l’auto-cueillette de cerises, de fraises et rhubarbes. Au plaisir de vous accueillir prochainement !

Unifruits… It’s the nature on your plate !

Unifruits is happy to present you our new website with is brands Croque Cerise, La Cerisaie and Octobre. You will find also the information to command our products and go to picking cherries, strawberries and rhubarb. See you soon !

Stuffed pork tenderloin with cherries and brie

http://www.unifruits.ca/wp-content/uploads/2018/11/Cerise-and-pork_EN.pdf

Stuffed pork tenderloin with cherries and brie

Ingredients:

• 5ml (1 teaspoon) of butter or olive oil
• 80 ml (1/3 cup) cherry spread Croque Cerise (whole or broken)
• 1 pork tenderloin, trimmed (about 454 g (1 lb.))
• Salt and pepper to taste

Preparation:

1. Preheat the oven to 180 ° C (350 ° F).
2. Cut open the full length of the pork tenderloin, spread the cherry spread over the whole length and add the brie slices on top.
3. Salt and pepper.
4. Close with string leaving space on top to allow roasting.
5. In a pan, sear the pork tenderloin in 5 ml butter (or oil) for 3 min on each side.
6. Place in a baking dish.
7. Bake at 180 ° C (350 ° F) for about 30 minutes.
8. Reach 70° C for medium rare or 77 ° C for well done meat.
9. Bake in the oven for 3 to 5 minutes.
10. Remove from oven, cover with foil and let stand for 5 minutes before serving.

Chicken Breasts with Cherry Onion Confit Sauce

http://www.unifruits.ca/wp-content/uploads/2018/11/Confit-and-chicken_EN.pdf

Chicken Breasts with Cherry Onion Confit Sauce

Ingredients:

• 1 Tbs of butter
• 1 Tbs Oil
• 3 to 4 chicken breasts
• 2 tbsp. of butter
• 2 tbsp. of flour
• 2 tbsp. with Onion Confit Croque Cerise
• 1 Tbs old style mustard
• 1 cup beef broth (or chicken)
• 1/4 cup of beer
• salt and pepper

Preparation:

• Heat the butter and oil in a non-stick pan over medium heat.
• Cut chicken breasts into strips and brown in pan about 5 minutes per side or until cooked through.
• Season to taste with salt and pepper. Set aside.
• In the same pan, bring broth and beer to a boil.
• During this time, melt the butter in microwave oven and mix with the flour.
• Add the flour mixture to the boiling broth, mix well with a whisk.
• Add the onion confit and the mustard to the sauce and mix well.
• Add the chicken to the sauce, lower the heat and cook for about 10 minutes.
• Adjust the seasoning to taste and serve.

Tip
You can easily substitute pork to the chicken breasts.

 

Endive mushroom and parmesan salad

http://www.unifruits.ca/wp-content/uploads/2018/11/Mushrooms-salad_EN.pdf

Endive mushroom and parmesan salad

Ingredients:

•Butter
• 1 box of white mushroom
• 2-3 endives
• 1/3 cups Parmesan cheese in shavings
• 3 tbsp Croque Cerise vinaigrette
• Salt and pepper

Preparation:

• Cut the mushrooms in slices of about 3 to 5 mm.
• Brown mushrooms in butter until golden brown.
• In the meantime coarsely chop the endives and put them in a salad bowl.
• Add mushrooms and parmesan to the endives.
• Pour the vinaigrette over the salad and mix well.
• Season to taste and serve.

Croque Cerise Brocoli Salad

http://www.unifruits.ca/wp-content/uploads/2018/11/Brocoli-salad_EN.pdf

Croque Cerise Brocoli Salad

Ingredients:

Salad:
• 4t. broccoli without the stalk
• 3 green onions
• 1/3 T. of tapered almonds
• 1/3 T. of dried cherries coarsely chopped
• 170g of bacon (about the third of a package)

Vinaigrette:
• 1/4 T. Mayonnaise
• 1/4 T. Croque Cerise Vinaigrette
• 1 Tbs Old style mustard

Preparation:

• Roast bacon in a frying pan and allow to cool.
• Cut the broccoli into small florets and put in a salad bowl.
• Chop green onions and add to broccoli.
• Add almonds and cherries.
• Crumble the cooled bacon and add to the salad.
• In another bowl, whisk all the ingredients of the dressing and pour over the salad.
• Mix well and season to taste.

 

Spinach, Strawberry and yogurt coated cherries Salad

http://www.unifruits.ca/wp-content/uploads/2018/11/Spinash-salad_EN.pdf

Spinach, Strawberry and yogurt coated cherries Salad

Ingredients:

• 4 cup baby spinach
• 1 cup strawberries
• 1/3 cup yogurt coated cherries
• 1 Table spoon of 35% cream
• 2 Table spoon of Croque Cerise dressing
• pink pepper
• salt

Preparation:

• Chop the spinach coarsely.
• Slice the strawberries, cut the cherries in half and add to the spinach.
• Mix dressing and cream vigorously until smooth.
• Garnish with pink pepper and salt to taste.

Suggestion

I suggest you use the pink berries of Madépices. Their sweet taste perfectly accompanies this salad. http://www.madepices.com/fr/produits/poivres