Photo by jess4freedom

Well, here’s one from the recipe blog, jess4freedom, and it just could not be simpler.  Of course, you will find FruitFast Tart Cherry Juice Concentrate added to the mix for exceptional color and real cherry taste.  My favorite option is using the more condensed, thicker CherryFlex Liquid Fruit Supplement which you will also find delicious in salad dressings, meat sauces or poured straight from the bottle over ice cream. Note this soup requires two hours to chill.

Ingredients:

1 quart tart cherries
1/3 cup ginger ale
1/4 cup milk
1/4 cup FruitFast Cherry Juice Concentrate or 4 Tbsp CherryFlex Liquid
1/3 cup sugar
1 Tbsp lemon juice
1  tsp vanilla extract
1  cup sour cream

Directions:

Place cherries in a food processor or blender: cover and process until smooth. Add ginger ale, milk, sugar, cherry juice concentrate or CherryFlex Liquid, lemon juice, and vanilla: cover and process until blended.

Pour into bowl: whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours. Prep Time: 5 minutes.

Servings:  4

Ingredients:

1 baked thin pizza crust (12 inches)
1-1/2 cups shredded Mozzarella cheese
1 can diced tomatoes with basil, garlic and oregano
1 cup chopped leftover cooked turkey or ham
1 cup chopped cooked spinach
1 jar artichoke hearts, sliced
1 can sliced black olives
1 cup parmesan cheese

Directions:

Preheat oven to 450°F.   Place crust on ungreased baking sheet. Sprinkle with mozzarella cheese.
Top with tomatoes, turkey, spinach, artichokes, olives and Parmesan cheese.

Bake for 10 minutes or until cheese is melted.

Photo: Jennifer Davick; Styling: Rose Nguyen

Ingredients:

1          (2 1/2-inch-long) cinnamon stick
5          whole cloves
5          thin fresh ginger slices
4          cups pomegranate juice (refrigerated) made with FruitFast Pomegranate Juice Concentrate
4          cups white grape juice
1/2      cup pineapple juice

Garnishes: pineapple chunks, orange rind curls

Note: Reconstitute the FruitFast Pomegranate Juice Concentrate by adding 4 Tbsp juice concentrate to 1 cup of water (or to taste)

Directions:

Cook cinnamon stick, cloves, and ginger in a Dutch oven over medium heat, stirring constantly, 2 to 3 minutes or until cinnamon is fragrant.  Gradually stir in juices.  Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer 15 minutes.  Pour mixture through a wire-mesh strainer into a heat-proof pitcher; discard solids.  Serve warm. Garnish, if desired.

Variations:

Tipsy Hot Spiced Pomegranate Sipper:  Prepare recipe as directed.  Stir in 1-1/4 cups almond liqueur just before serving.  Yield:  9-1/4 cups.

Cold Spiced Pomegranate Sipper:  Prepare recipe as directed.  Let stand 30 minutes.  Cover and chill 2 hours.  Can be stored in the refrigerator for up to 2 days.  Stir and serve over ice.

Fizzy Spiced Pomegranate Sipper: Prepare Cold Spiced Pomegranate Sipper as directed.  Stir in 1 (33.8-oz.) bottle ginger ale or (1-2 bottles of Prosecco or your favorite sparkling wine) just before serving.  Yield:   16 cups.

Called Caprese, this classic creation is best when the mozzarella is freshly made and the tomatoes are perfectly ripened.  Adding FruitFast’s Wonderful Pomegranate Liquid Fruit Supplement is the ideal final touch.

Ingredients:

2         Tbsp minced red onion
1/4      cup balsamic vinegar
3/4       cup olive oil
Salt and pepper

1          small red onion, sliced thin
12 oz   fresh mozzarella, sliced
2          tomatoes, sliced
1/2       cup basil leaves
1          Tbsp FruitFast Pomegranate Liquid

Directions:

Prepare the vinaigrette by stirring the minced red onion and vinegar together, whisk in the olive oil.  Season to taste with salt and pepper.  Toss the sliced red onion with 2 Tbsp of the vinaigrette.  Arrange on plate, alternating the mozzarella slices, sliced tomatoes and red onion.  Add basil leaves.  Spoon on remaining vinaigrette, drizzle with FruitFast Pomegranate Liquid.

Yield:   2-4 servings

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

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

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

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)

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

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

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

Ingredients:

1/2     lb wheel of Brie (about 4-inch diameter), at room temperature
1     sheet frozen puff pastry, thawed
1/3     cup Brownwood Acres Dried Cherries, coarsely chopped
2     tsp chopped fresh thyme
1     Tbsp unsalted butter, melted

Directions:

Position a rack in the center of the oven and heat the oven to 425°F.  Slice off the top rind of the Brie and discard. On a sheet of waxed paper or parchment, roll the pastry out to a 12-inch square and cut two 6-inch rounds from it.  Put one of the rounds on a small rimmed baking sheet, sprinkle with half of the dried cherries and thyme, leaving a 1/2-inch border around the edge, and gently press so they adhere.

Set the Brie, rind side down, on top of the pastry, sprinkle with the remaining cherries and thyme, and cover with the other pastry. Crimp the edges together to seal in the cheese. Brush the top of the dough with the butter. Bake until the pastry browns, about 20 minutes. Let cool for 15 to 20 minutes and then serve.

Yield:  8 servings

Source:  Fine Cooking, October 22, 2008 (pg. 96)
Photo: Scott Phillips

Directions:

Preheat the oven to 350°F.  Combine cheese, sugar, honey, vanilla, zest and juice. Mix well. Add egg yolks, two at a time, mixing to combine after each addition. Stir in flour. Beat egg whites until soft peaks form. Gently fold whites into cheese batter. Pour into well-greased 9 – inch, round baking pan, or springform pan. Bake 25-30 minutes or until wooden skewer comes out clean. Invert onto large plate and cool.

Montmorency Cherry Orange-Cherry Compote

1     cup frozen Montmorency Tart Cherries
1/3     cup orange juice (no pulp)
2     Tbsp honey
1     tsp cornstarch
2    Tbsp FruitFast Montmorency Cherry Liquid Fruit Supplement
splashes of Grand Marnier

Directions:

Whisk together orange juice and cornstarch, making sure it dissolves so there are not clumps. Place the cherries, juice/cornstarch mixture, and honey in a sauce pan. Turn on medium heat. Cool, stirring every 30 seconds or so until it has thickened up.  If it takes forever to thicken, mix a little more cornstarch with a small amount of orange juice and add to the mixture. Remove from heat and add the FruitFast Liquid Fruit Supplement and  splashes of Grand Marnier to taste. Spoon over the Goat Cheese Cake.