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A Very Cherry Super Bowl

February 4th, 2010

Infuse your Super Bowl festivities – or your next party or gathering – with delicious, healthy cherries.  These recipes will kick-off your Super Bowl the right way!!  Quick, easy and flavorful—make cherry red your team choice for Super Bowl XLIV.

Twilight Cocktail

Edward and Jacob-lovers alike will enjoy this blood-red cocktail.  Courtesy of Charles Joly, The Drawing RoomTwilight Coctail pic

Ingredients:
1/2     oz FruitFast Montmorency tart cherry juice concentrate
1.5      oz Maker’s Mark
3/4     oz Grand Marnier
1/2      oz Domain de Canton, ginger liqueur
3/4     oz fresh lemon juice
1/4      oz agave nectar (or simple syrup)

Directions:

Drizzle the blood-red cherry concentrate around the inside of a dry (or chilled) martini glass. Combine remaining ingredients in cocktail shaker.  Shake with ice and strain into the cherry concentrate-lined glass.  Use a vegetable peeler to cut a strip of orange zest- squeeze oil over top of cocktail and place garnish decoratively.

Stir the cherry concentrate in with the shaken cocktail before enjoying.

Yield:  1 serving

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FruitFast Cherry Juice Red-Eye Mojito

February 4th, 2010

Ingredients:
2-1 /2 tsp super fine granulated sugar
3         Tbsp FruitFast Montmorency Tart Cherry Juice
12       mint leaves
Squeeze of fresh lime juice
1          oz white rum
1/2     cup soda or seltzer water
Ice

Directions:72135624

Place 6 mint leaves in a tall glass.  Crush mint leaves with a muddler, or with the back of a spoon. Add sugar, tart cherry juice, lime juice, white rum and ice.  Mix well.  Finish drink with soda water and remaining mint leaves. Stir to combine and serve.

Yield:  1 serving

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Tart Cherry – Blue Cheese Veggie Dip

February 4th, 2010

A Super Easy appetizer for your Super Bowl Party.Veggie Dip pic

Ingredients:
1          cup Brownwood Acres Montmorency Dried Tart Cherries, chopped
1/2      cup crumbled blue cheese (about 2 ounces)
1/2      cup chopped walnuts
1          cup sour cream
1/4      cup mayonnaise

Directions:

Combine cherries, blue cheese, and walnuts, in a medium bowl. Stir in sour cream and mayonnaise; mix well. Chill about 1 hour to blend flavors. Serve with vegetable dippers, such as celery, carrots, cauliflower, cucumber, broccoli, green or red bell peppers, or crackers.

Yield:  2 cups

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Fire-Roasted Corn and Cherry Salsa

February 4th, 2010

This is a medium-hot salsa and is great with grilled chicken.

Ingredients:
1         cup Brownwood Acres Montmorency Dried Tart Cherries
1/2     cup water
3         fresh corn ears, shucked
1/2     cup chopped red onion
1         Tbsp finely chopped garlic
1/4     cup cilantro, chopped
1/2     cup lemon or lime juice
Salt, to taste

Fire Roasted Co…y Salsa Pic

Directions:
Heat cherries and water in a small saucepan. Simmer about 5 minutes, or until cherries have plumped and water is slightly syrupy. Set aside to cool. Meanwhile, roast each ear of corn directly over gas flame on stovetop or over gas grill (just as you would for a roasted pepper), Turn until each ear is slightly charred all around. Set aside to cool. Cut corn kernels from cobs.
Combine corn, cherries with liquid, onion, garlic, cilantro, chilies and lemon juice. Season with salt, to taste.

Yield:   6 – 1/2 cup servings

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Cherry-Chipotle Chicken Quesadillas

February 3rd, 2010

Dried cherries are a great complement to soft, mild cheeses.  They’re a great addition to a classic quesadilla or a nice touch on a cheese plate.

Ingredients:
1-1/3 cups shredded Monterey Jack cheese
1          cup chopped cooked chicken or chicken luncheon meat
2/3     cup Brownwood Acres Montmorency Dried Tart Cherries
3          Tbsp purchased chipotle-flavored salsa
2          10-inch flour tortillas
Purchased chipotle-flavored salsa (optional)
Light sour cream (optional)
Thinly sliced green onions (optional)Cherry Quesadilla pic

Directions:
To assemble:  layer 1/3 cup cheese, 1/2 cup chicken, 1/3 cup cherries and
1-1/2 tablespoons salsa on half of each tortilla.  Sprinkle each with 1/3 cup of remaining cheese.  Fold tortillas in half; pressing gently.

Spray a nonstick 10- or 12-inch skillet and tops of each quesadilla with no-stick cooking spray.  Heat the skillet over medium-low heat.  Place quesadillas in skillet, bottom sides down.

Cook quesadillas, uncovered, for 9 to 12 minutes or until golden and cheese is melted, carefully turning over once.  Remove quesadillas from skillet.  Cut quesadillas into wedges.  If desired, serve with additional salsa, sour cream and green onions.

Yield:   2 servings

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Cherry Nut Spread

February 3rd, 2010

Ingredients:

1          (8-ounce) package reduced fat cream cheese, softened
3          Tbsp FruitFast Montmorency Tart Cherry Juice Concentrate
2          Tbsp granulated sugar
2          Tbsp chopped toasted pecans
1           tsp chopped fresh thyme (or 1/4 teaspoon dried thyme)
Toasted bread or assorted crackers

Cherry Spread Picture

Directions:
Combine cream cheese and tart cherry juice concentrate; mix until smooth. Stir in sugar, pecans and thyme. Refrigerate, covered, 2 to 3 hours to allow flavors to blend. Use as a spread on toasted breads or as a dip for assorted crackers.

Yield:  1 cup; 8 appetizer servings

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Coconut Cashew Cherry Cookies

January 27th, 2010

Discovering new culinary treats, ones that are delicious and good for you, and then sharing them with others is simply the best.

I have found just that in a healthy creation now offered by FruitFast that’s 100% natural without any preservatives, artificial flavors, coloring or added salt.  FruitFast’s new Granola, made by Nature’s Hand, is sweetened with brown sugar and honey and comes in seven delicious flavors and can be ordered at www.fruitfast.com.  So far, my favorite is Coconut Cashew.

What I particularly like is the quality of ingredients from a company that’s been making granola for 40 years and has the drill down pat.  Plus there’s so much you can do with our new granola, besides enjoying it right out of the package.

Try FruitFast Nature’s Hand Granola in this tasty cookie recipe:

Ingredients:cookies

1 cup butter or margarine, softened
1 cup packed brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp vanilla
1 3/4 cups unsifted all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt, optional
1 cup rolled oats
1 1/2 cup FruitFast Nature’s Hand Coconut Cashew Granola
1/2 cup Brownwood Acres Dried Cherries
1 cup semi-sweet chocolate pieces

Directions:

Heat oven to 375 degrees.  Blend together butter and sugars until creamy.  Add eggs, one at a time, beating well after each.  Blend in vanilla.  Add flour, baking powder, soda and salt; stir until combined.  Stir in oats, granola, dried cherries and chocolate pieces.

Drop dough by rounded teaspoonfuls onto lightly greased baking sheet.  Bake at 375 degrees for 10 to 12 minutes or until edges are brown and center is soft.  Let cool a few minutes on pan.  Remove from pan; cool completely.

Yield:  about 48 cookies

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Dark Chocolate Bark with Dried Cherries

December 18th, 2009

Chocolate bark recipes are always fun and simple to make.  Try any of the recipes below and you won’t be disappointed.  All combine chocolate with dried fruit and nuts—just choose your nut and enjoy!

Ingredients:

Chocolate Ginger Bark1-1/2   cups walnuts, halved (about 6 oz)
8          oz bittersweet chocolate, finely chopped
1          cup Brownwood Acres Montmorency Dried Tart Cherries, coarsely chopped
2          Tbsp crystallized ginger, finely chopped

Directions:

Preheat the oven to 350 degrees.  Spread the walnuts on a baking sheet and toast for 8 minutes, or until golden and fragrant.  Let cool, coarsely chop.  Line a baking sheet with parchment paper or wax paper.  Place chocolate in a double boiler over hot water.  Stir often with a rubber spatula so it melts evenly.  Remove the top pan and wipe dry.  Stir in the remaining chocolate until thoroughly melted and smooth.  Combine chocolate, walnuts, cherries and crystallized ginger in a bowl and stir until evenly coated.  Scrape the mixture onto the prepared baking sheet and spread it into a 12×8 inch rectangle.  Refrigerate for 10 minutes, or until firm enough to cut.

Cut the bark into 48 pieces (6 by 8 rows) and transfer to a plate.  Serve cold or at room temperature.

Yield:  48 pieces

Chocolate Bark with Dried Cherries and Pistachios

Adapted From EatingWell Magazine Fall 2003

Ingredients:Chocolate Bark … Pistachios

3/4      cup roasted, shelled pistachios (3 oz), coarsely chopped
3/4      cup Brownwood Acres Montmorency Dried Tart Cherries, chopped
1          tsp freshly grated orange zest
24       oz bittersweet chocolate, finely chopped, divided

Directions:

Line the bottom and sides of a jelly-roll pan or baking sheet with foil.  (Take care to avoid wrinkles.) Toss pistachios with the cherries in a medium bowl.  Divide the mixture in half; stir orange zest into 1 portion.

Melt 18 ounces of the chocolate in a double boiler over hot water.  Stir often with a rubber spatula so it melts evenly.   Remove the top pan and wipe dry.  Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.

Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips.  Refrigerate, uncovered, just until set, about 20 minutes.

Invert the pan onto a large cutting board.  Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines.  Break the strips of bark into 2- to 3-inch chunks.

TIP: Make ahead and store in an airtight container in the refrigerator for up to 2 weeks.

Yield: 4 dozen pieces

Chocolate Bark with Ginger, Dried Cherries and Pistachios

Adapted From Fine Cooking 101, September 3, 2009

Ingredients:Dark Chocolate Bark

6          oz (1 cup) bittersweet dark chocolate, chopped (70% to 72% cacao)
2          oz (1 /3 cup)  white chocolate, chopped (optional)
3          Tbsp chopped salted pistachios
3          Tbsp Brownwood Acres Montmorency Dried Tart Cherries
2          Tbsp chopped crystallized ginger

Directions:

Melt the chocolate in a double boiler over hot water.  Stir often with a rubber spatula so it melts evenly.  Remove the top pan and wipe dry.   Line a baking sheet with a silicone baking mat, parchment paper, or waxed paper.  Spread the melted dark chocolate into an approximately 8×5-inch rectangle.

If using the white chocolate, melt it in the same manner as the dark chocolate and drizzle it in a zigzag pattern across the dark chocolate.

Sprinkle with the chopped pistachios, dried cherries, and ginger and press gently to set them into the chocolate.  Chill in the refrigerator for 10 minutes.  Break into pieces and serve.  Store any leftovers in the refrigerator.

Yield:  4 servings

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Ginger Cookies with Dried Cherries

December 18th, 2009

These easy cookies are so simple- – just stir and bake.

Ingredients:White Chocolate…ger Cookies

1         cup flour
1/4     cup wheat germ
1/2     tsp baking soda
1/2     tsp salt
1/4     tsp ground ginger
1         large egg
3/4     cup canola oil
1         tsp vanilla extract
1/2     cup quick-cooking, old fashioned oats
2         oz white chocolate, chopped
1/3     cup Brownwood Acres Montmorency Dried Wild Blueberries or Brownwood Acres Montmorency Dried Tart Cherries
1/4     cup crystallized ginger, chopped

Directions:

Position racks in upper and lower thirds of oven; preheat to 375 degrees.  Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl.  Whisk egg, brown sugar, oil and vanilla in a large bowl.  Add the dry ingredients to the wet ingredients; stir to combine.   Add oats, chocolate, blueberries, or cherries and crystallized ginger; stir just to combine.   Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1-1/2 inches apart.  Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes.  Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.

Yield: 2 dozen cookies

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One Nutty Date

December 18th, 2009

A great family tradition recipe adapted from a recipe by Linda Croley found at www.eatingwell.com is easy to prepare.

One nutty date

Ingredients:

1         cup packed light brown sugar
1/2      cup unsalted butter, softened
1/2      cup smooth natural peanut butter
1/2      tsp ground cinnamon
1          large egg
1          tsp vanilla extract
1-1/2   cups all-purpose flour
1/2      tsp baking powder
1/2      tsp baking soda
1/2      tsp salt
8        oz Brownwood Acres Montmorency Dried Tart Cherries, chopped
1/3     cup walnuts, chopped

Drizzle

8          oz white chocolate chips (see Tip)
1          Tbsp canola oil

Directions:

Preheat oven to 375°F.  Beat brown sugar, butter, peanut butter and cinnamon in a large bowl with an electric mixer on medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Reduce speed to low. Add flour, baking powder, baking soda and salt; beat until well mixed, scraping the sides of the bowl as necessary. Stir in dried cherries and walnuts. Refrigerate the dough for at least 1 hour before baking.

Use a small scoop (1 3/8 to 1 1/2-inch) and drop balls of dough 2 inches apart onto an ungreased baking sheet. (If you do not have a scoop, shape the dough by hand into 1- to 1 1/4-inch balls.) Gently press each ball to flatten slightly.

Bake the cookies until the edges are lightly browned, 8 to 10 minutes. Transfer to a wire rack to cool completely.  To decorate: Place white chocolate and oil in a small microwave-safe bowl and microwave on Medium, stirring every 30 seconds, until the chocolate is melted and smooth. To drizzle, dip a fork in the chocolate then wave it over a cookie to create a lacy finish (see Variations). Let the chocolate set for at least 1 hour.

Variations: Instead of drizzling, dip the top side of the cooled cookies in melted white or dark chocolate and sprinkle with chopped walnuts.

MAKE AHEAD TIP: Prepare the dough (Step 2), cover and refrigerate for up to 1 day. Store the cookies in an airtight container at room temperature for up to 3 days.

Yield:  3 dozen cookie

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