The following  is adapted from a “Grilled Branzino” recipe by Geoffrey Zakarian, Chef/Owner, TOWN Restaurant, NYC.  Since Branzino was not available,  I substituted with Mahi Mahi.

Ingredients:

Fish
6          filets of fresh Branzino (black sea bass or farmed striped bass will substitute,              scales and bones removed)
Olive oil (for seasoning)
Salt and freshly ground white pepper

Tart Cherry Emulsion
2          Tbsp FruitFast Tart Cherry Juice Concentrate (add to water to make 1/2 cup)
1/8      cup grapefruit juice
1/2      Tbsp Dijon mustard
1/2      tsp FruitFast CherryFlex Liquid Fruit Supplement (or frozen cherry puree)
1/2      lb unsalted butter (cut into cubes)

Salad
1/2      cup picked frisee lettuce
1/2      cup picked peppercress leaves
1/4      cup Brownwood Acres dried tart cherries
3          fresh baby artichokes (thinly sliced)
Juice of 1 lemon
1          Tbsp extra virgin olive oil
Salt and fresh pepper to taste

(I used a bagged spring salad mix from my local supermarket)

Directions:

Tart Cherry Emulsion
In a small saucepan over medium heat, combine the cherry and grapefruit juice. Bring to a simmer and reduce by half its original volume. Reduce heat to low and add in the mustard and CherryFlex or puree, then carefully whisk in the cubed butter until fully combined. Season with salt and pepper to taste, and reserve warm for later use.  It is important to keep in a warm place NOT HOT, so the butter doesn’t separate. (The emulsion can be prepared and kept warm up to two hours in advance.)

Fish
Season a hot grill with a lightly oiled rag. Season the fish with olive oil, salt and pepper. Grill the filets, skin side down, until desired doneness. Carefully remove with a spatula and reserve on a resting rack for later.

Salad
Carefully toss the peppercress, frisee, cherries, and shaved artichokes in a mixing bowl. Dress with the lemon juice, olive oil, salt and pepper to taste.

Spoon evenly a liberal amount of the warm cherry mustard sauce onto flat serving plates. Arrange each of the grilled filets on top of the sauced plates. Top each fish with a little of the mixed salad. Serve immediately.

Yield:  5-6 servings

Warm summer evenings beckon all grill-masters and here is a tempting main course that is easy and quick.

Ingredients:
1          Tbsp sugar
1          Tbsp  paprika
1/2      tsp salt
1/2      tsp garlic powder
1/2      tsp ground red pepper
1/4      tsp ground thyme
1/8      tsp ground allspice
2          Tbsp olive oil
1 1/2   lbs peeled and deveined large shrimp
Cooking spray

Directions:
Pre-heat grill to medium high heat.
Combine first 7 ingredients.  Combine oil and shrimp in a large bowl and toss  well to coat.  Sprinkle spice mixture over the shrimp and toss again to coat.  Thread shrimp onto 8 wooden skewers, which have been soaked in water for 15 minutes.  Place skewers on grill that has been coated with cooking spray.

Grill 6 minutes or until done, turning once.

Salsa

Combine:

2         cups fresh mango, cubed or pineapple
1/2      cup FruitFast dried red tart cherries
1/2      cup chopped cucumber
1/2      cup sliced red onion
2          Tbsp chopped fresh cilantro
2         tsp cider vinegar

Yield:  4 servings

For your Easter weekend try this Duck with FruitFast cherry cinnamon sauce.  It makes the perfect entrée with the dueling flavors of sweet and sour pairing playfully with the poultry.

Ingredients:

2          duck breasts
2          Tbsp FruitFast Cherry Juice Concentrate
1/2      tsp cinnamon
1          tsp sugar
1          Tbsp butter
Salt and pepper to taste

Directions:

To prepare the duck, sprinkle the fat side with salt and let sit on a paper towel in the fridge for 30 minutes.

Score the fat and set the duck (fat side down) in a cold pan over high heat.
Cook until the fat has browned (approx 5-6 minutes), flip over and cook another 4-5 minutes (for medium-rare).

Remove the duck breasts and let sit for 5-10 minutes before slicing.

Add water to the FruitFast cherry juice concentrate to make 1/2 cup cherry juice.
Pour out half of the rendered fat in the pan and add the cinnamon, sugar, cherry juice, and a little salt.

Reduce the sauce by half and whisk in the butter.
Season with salt and pepper to taste.  Strain the sauce as desired.

Servings: 2

I still refer to my bookshelf of cookbooks on a regular basis, but finding new culinary tips, sharing recipes and discussing alternative ingredients is so easy and quick, thanks to the computer.

Case in point is FruitFast’s new collaboration with Ann, a gourmet chef at momgateway.blogspot.com. Ann, a scientist by training, publishes a blog dedicated to healthy foods and healthful ways to consume them.

She is impressed with FruitFast products and features several prominently this month in her specially concocted recipes.  Be sure to visit her site for the fruit sushi recipe, Cherry Coconut Cream Gelee and the entrée, Roasted Lamb with Mixed Berry Sauce, using FruitFast Liquids.

Momgateway.blogspot.com is sponsoring a giveaway of FruitFast products.  Enter to win – it’s free and easy – and the selected winner receives three FruitFast products of their choice.

The deadline to enter is March 28, 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)

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

The following recipe requires a little bit of practice (or skill), but is well worth the effort.  If you are used to making sushi, this will not be difficult.  For first time sushi makers, practice with the rice alone before incorporating the fruit.

Ingredients:
1 cup cooked Jasmine rice
Assortment of diced fresh fruit (bananas, strawberries, pineapple)
Brownwood Acres Montmorency dried tart cherries and/or
Brownwood Acres dried wild blueberries
Chopped nuts (almonds, walnuts, or pecans)
FruitFast Mixed Berry Liquid Fruit Supplement (or other FruitFast Liquid Fruit Supplement of your choice)

Directions:
Press cooked Jasmine rice on a sushi roller, as per directions.  Add fresh fruit, dried fruit and nuts, then roll to form.  Cut the sushi roll into pieces.  Dip in the Mixed Berry Liquid Fruit Supplement, or drizzle the Liquid Fruit Supplement over the top of the sushi rolls.

Everyone usually associates crock pot cooking with fall and winter.  I like to use my crock pot year-round.  It is especially useful in the summertime when I have a busy schedule and don’t have a lot of time for cooking an evening meal.  Crock pots are also great on those hot summer days when you don’t want to add any extra heat to the room by turning on the oven.

This delicious recipe is so simple to prepare.  Combine with a green salad, fruit salad, or steamed vegetables and you have a perfect meal.  The leftovers make great sandwiches.   Prepare sandwiches the night before, refrigerate and the next morning add an apple or banana and you are on your way to work with lunch in hand.

Ingredients:
2        large sweet onions, thinly sliced
1-2     Tbsp olive oil
sea salt and pepper to taste
3 1/2-4 1/2 lb  pot roast, (top round, lean chuck, or English)
3/4      cup chicken broth
1         orange (juiced or about 1/2 cup)
2         cloves garlic, minced or diced
1/2      tsp thyme leaf
1/2      tsp sea salt
1/4      tsp pepper
1/4      cup tomato paste
1/4      cup tawny port or dry red wine
1/2      cup Brownwood Acres Montmorency Dried Tart Cherries

Directions:
Place sliced onions in a bowl and add olive oil, sea salt and pepper to taste.  Toss until onions are well coated with the oil.  Arrange the onion slices in the bottom of the crock pot.

Trim fat from the pot roast and lay the roast on top of the onions.  In a small bowl combine the dried cherries and port.  In a larger bowl combine remaining ingredients.  Stir to combine then add the cherry port mixture.  Pour over pot roast.  Cover and cook on HIGH for 4 to 5 hours, or on LOW for 8 to 10 hours. Serve pot roast with juices and cherries.

Yield:  6-8 servings

This recipe was sent to me by a customer.  Thank you, Mike.  Enjoy!!

Ingredients:

4-6    boneless pork chops
1    Tbsp olive oil
2    Tbsp FruitFast Wonderful Pomegranate Juice Concentrate
(place 2 Tbsp concentrate in a measuring cup—fill with water to make 1 cup)
1    orange (zest the orange and then juice)
2    cloves garlic, chopped
1/2    Tbsp ground rosemary
3-4    Tbsps brown sugar (how sweet do you like it?  Use less or more to taste)
Salt and pepper to taste

Directions:

Heat the olive oil in a skillet over medium high heat.  Add pork chops and brown well on both sides.  Add pomegranate juice, orange juice and zest, garlic, rosemary, and brown sugar to skillet and stir to combine.  Lower heat to medium and allow pork chops to simmer until the sauce has reduced and thickened and the pork chops are cooked thoroughly (160-170 degrees F thermometer reading), approximately 30 minutes.  Serve pork chops immediately with a drizzle of sauce.

Yield:  4-6 servings

Are you looking for homemade crafts to do with youngsters to break up the day?  What better way to be creative then to make a pizza together.  Fruit pizzas are a fantastic way to involve your child in making lunch or a dessert for dinner.  It is also a great nutrition teaching moment.  Making pizza does not have to be a difficult chore.  The following fruit pizza ideas are very simple and can involve even your youngest toddler.

PIZZA BASE IDEAS

Frozen Bread Dough Crust:
For the pizza crust use an 8 oz package of frozen bread dough; thawed.  Pat the dough on the bottom of a deep dish pizza pan.  Let stand 15 minutes.  Bake at 350 degrees for 40 minutes or until golden brown.  Cool and top with cream cheese and fresh or dried fruit.

Jell-o Crust:
1 package fruit flavored Jell-o

Prepare Jell-o according to package directions.  Spray a deep dish pizza pan with cooking spray.  Pour Jell-o mixture into pizza pan.  Place pan in refrigerator and chill until firm; approximately 3 hours.  Top with cream cheese or Cool Whip and fresh fruit.

Fast Pizza Crust:
Bagels (1/2 per person)

Toast bagel and top with cream cheese and fresh or dried fruit.

SAUCE (replacement ideas):

Low or non-fat cream cheese
Low or non-fat Cool Whip
1-2 Tbsp FruitFast Liquid Fruit Supplement (your choice)

Combine the cream cheese or Cool Whip with the FruitFast Liquid Fruit Supplement.  Add the Liquid Fruit Supplement a little at a time, stirring to incorporate.  Maintain a spreading consistency without allowing the mixture to become too thin.  Spread over your pizza base choice.

TOPPINGS

Fruit of your choice (sliced apples, nectarines, peaches, kiwi, pineapple, mango)
Bananas, sliced
Strawberries, sliced
Raspberries (red and or black)
Blueberries
Almonds, slivered
Nuts, (walnuts, pecans) chopped
Brownwood Acres Dried Wild Blueberries
Brownwood Acres Montmorency Dried Tart Cherries
Dark Chocolate Chips

Top your pizza with combination of fruit, nuts, and chocolate.  Let your child choose their favorite combinations.
An added fun activity is to shop for ingredients together.  Make a list of what ingredients you want on your pizza then involve your child in finding the items in the grocery store.