Contest judge – and National Cherry Festival Queen -  Maria LaCross summed up best her major criteria in the selection process; “Which contest recipe would you most like to have another helping of?”  And they all did …

First Place winner - Mary Shivers

Mary’s winning dish incorporates several FruitFast products and the combination of grains, nuts and tart cherry juice made the taste unforgettable.

Congratulations Mary!

Coconut-Cashew Chicken with Spicy Cilantro Cherry Sauce

Ingredients:

Non-stick cooking spray
4 boneless skinless chicken breast halves, pounded to 1/2-inch thickness
1 egg, beaten
1/4 cup milk
1 1/2 cups Nature’s Hand Coconut Cashew Granola
3  Tbsp all-purpose flour
1/2 tsp paprika
1/4 tsp garlic powder
1/8 tsp cayenne
1 tsp parsley flakes
1/4 tsp kosher salt
1/4 tsp black pepper

Sauce:

1/2 cup Brownwood Acres Dried Tart Cherries, chopped (divided use)
1 1/4 cups chicken broth
1/2 of a large dried ancho chile pepper, stemmed and seeded
1/2 tsp minced garlic
1/4 cup minced onion
2 oz. FRUITFAST Montmorency Tart Cherry Juice Concentrate
1/4 tso kosher salt
2 Tbsp brown sugar
2 Tbsp finely chopped fresh cilantro leaves
1 tsp cornstarch
1 Tbsp water

Garnish:
4 cilantro sprigs

Directions:

Heat oven to 375 degrees.  Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Pat chicken dry with paper towels. Stir egg and milk together in a pie plate.  Pulse granola in a food processor for 10-20 seconds until consistency of crumbs.  Pour into a large bowl and stir in flour, garlic powder, cayenne, parsley flakes, salt and pepper.  Dip both sides of chicken in egg mixture then in granola mixture, coating completely.  Place chicken 1/2-inch apart in prepared baking dish.  Bake for 25-30 minutes until juices run clear.  Meanwhile, for sauce, in a food processor or blender, puree 1/4 cup dried cherries, chicken broth, dried ancho chile pepper, garlic, and onion until smooth.  Pour into a 1-quart saucepan.  Stir in cherry juice concentrate, salt, and brown sugar.  Cook over medium heat until mixture begins to boil, stirring often.  Reduce heat to low and simmer for 6-8 minutes.  Stir in remaining cherries and cilantro. In a small bowl, whisk cornstarch and water together.  Stir into mixture.  Cook and stir until mixture thickens.  To serve, place each chicken breast on a serving plate.  Top with sauce as desired.  Serve remaining sauce on the side.  Garnish with cilantro sprigs.  Serve immediately.

Serves 4.

Tart Cherry Berry Cheesecake

How difficult it was to select those initial semi-finalists from an assortment of excellent entrée and dessert recipes.  Such a variety of taste-tempting submissions like Fettuccine with Prosciutto in a Cherry Goat Cheese Sauce, Grapefruit n’ Edamame Guacamole, Blue Cheese Cranberry Cabbage Chicken Salad Sandwiches, Tart Cherry Berry Cheesecake (pictured) and countless others.

But not to worry.  We will share these wonderful recipes on our recipe blog and will look forward to receiving your comments, suggestions and future submissions.  Feel free to submit a favorite recipe or idea to me whenever the urge strikes.

The Challenge has confirmed how many talented and innovative culinary types there are.  One of the best aspects of this contest has been the contacts I have had with many of you.  Please stay or get in touch with me as I value your input and perspective on anything related to food.

Here’s to healthy eating and joy of cooking!

Photo courtesy of Taste of Home

I agree and that’s why the last few weeks reviewing recipe entries for FruitFast’s Berry Cherry Challenge has been such a pleasurable journey, full of new ideas, methods and culinary pairings offered by chefs and cooks from all around the country.

First, the response to the contest has been outstanding – better than anticipated – but even more heartening has been my contact with submitters through emails and notes.  The enthusiasm for your craft – and I believe it’s a finely-honed art requiring concentration and skill at this level – has been heart-warming and contagious.  Thanks for making the Challenge such a fun and rewarding experience.  We’ll be announcing the winners April 30^th!

With Easter and Passover, we usher in a new season of entertaining, and that means plenty of time planning and preparing meals – as the kitchen becomes the heart of the household for congregating and conversation.

Enjoy that experience of providing not only sustenance, but healthful eating and discovery for those you love.

www.speckmanphotography.com

Thanks to all of you who took the time and made the effort to submit your original recipes using FruitFast products — everything from tart cherry juice and fruit liquids to FruitFast’s dried cherries, blueberries and cranberries are featured in all kinds of intriguing entrées and desserts — now it’s our turn to begin the fun part of the process  — choosing  the winners.

Due to the hefty number of responses, we changed the winners’ announcement date to Friday, April 30. That’s when we’ll be sharing the winning recipes and hand out the prizes.

Stay tuned and get all the latest information right here and on our Facebook page!

Photo: Francesco Tonelli; Styling: Philippa Brathwaite

Ingredients:

8 oz uncooked orzo
1 tbsp kosher salt
1/4 cup fresh lemon juice
3 Tbsp olive oil
1 tsp Dijon mustard
1/2 tsp freshly ground black pepper
1 Tbsp olive oil
1-1/2 cups diced fennel (about 1 bulb)
1/2 cup chopped radish
3 Tbsp chopped fresh mint
3 Tbsp minced green onions
2 cups med size, cooked, deveined shrimp
1/2 tsp kosher salt
1/3 cup almonds (optional)

Directions:

Cook orzo pasta with 1 Tbsp kosher salt according to the package directions.  Drain and rinse with cold water.  Drain well.

Combine the lemon juice, olive oil, mustard and ground pepper in a large bowl; stir well with a whisk.
Set aside.

In a large skillet, add olive oil and heat.   Add fennel, radish, and green onions.  Sauté until fennel is tender crisp, add the shrimp and continue to sauté until the shrimp is warm, about another minute or two.   Add the orzo and transfer to the bowl with the lemon dressing.  Add fresh mint, salt and almonds (if using).   Toss to coat.  Serve warm.

Yield: 4 (1-1/4 cup) servings

Whether you consider yourself an amateur cook or a gourmand, the winning original recipe entrant using FruitFast products will receive their choice of either a new KitchenAid Mixer or a $250 cash prize!

The Berry Cherry Challenge entries will be accepted now through Tuesday, April 5.  The top three winners will be announced on Wednesday, April 20.  Second and third place winners will receive $125 and $75 respectively of FruitFast products.  Plus the first 25 contest entrants will receive $2 off any Brownwood Acres/ FruitFast product of their choice just for entering!

The two contest categories are Entrées and Desserts.  The possibilities for imaginative recipes is almost limitless, especially when submissions incorporate Brownwood Acres/ FruitFast products and our extensive line of super fruit juice concentrates, dried fruits, fruit liquid varieties of CherryFlex, Mixed Berry and Wonderful Pomegranate.

The first phase judging criteria will be based on originality, ease of preparation and creative use of the FruitFast products.

Successful submissions moving on to Phase II will be judged on originality,  ease of preparation, taste, and creative use of fruit.  The panel will prepare and judge the final entries based on this criteria.

Contestants must be 18 or older, residents of the US or the District of Columbia.  Original recipes created by the entrant may be submitted with entry form as an attachment by email to debbie@fruitfast.com or mail to:   FruitFast/ Berry Cherry Challenge, PO Box 261,  Traverse City, MI  49685-0261.  Entries may be faxed to 231.947.1408.

Berry Cherry Challenge recipes may also be accompanied with photos or video, and while encouraged, are not necessary.  See complete recipe contest rules at www.berrycherrychallenge.com.

Be sure to check the Brownwood Acres website, Berry Cherry Challenge website, and the FruitFast Facebook page often for contest updates, reminders and the winners!

Don’t wait –  let’s get cookin’!

Ingredients:

Portobello Roast:

2 large Portobello mushrooms (at least 7-inches wide), stems and gills removed
2 tsp Dijon mustard
1 tsp chopped fresh thyme

Filling:
1/2 cup minced leeks
2 Tbsp minced shallots
1 Tbsp minced garlic
1-1/2 tsp olive oil
1 cup each stemmed and minced button and shiitake mushrooms
1/4 cup toasted walnuts, chopped
1/4 cup Brownwood Acres Dried Tart Cherries, chopped
1 tsp Dijon mustard
1 tsp chopped fresh thyme

Wellington:

2 tsp Pecorino/Romano cheese (can use blue cheese or Roquefort)
1 sheet puff pastry, thawed (thaw in refrigerator overnight)
1 egg beaten with 1 Tbsp water

Directions:

Preheat the oven to 425 degrees. As stated above chop all filling ingredients and set aside.

Line a baking sheet with parchment paper.

To make room for the filling, scrape the gills (with a spoon) from each Portobello. Brush each gill side of the Portobello with 1/2 tsp Dijon mustard and sprinkle each with 1/2 tsp of thyme. Place (gill side up) on a rack and roast until slightly browned (approximately 20 minutes).

While the mushrooms are roasting, sauté the leeks, shallots and garlic over medium-high heat until softened, about 4-5 minutes. Add the button and shiitake mushrooms and continue to cook until liquid is evaporated and mixture is soft (approximately 7 minutes).

Stir in the walnuts, cherries, 1 tsp Dijon mustard and 1 tsp thyme. Season with salt and pepper and set aside.

Cut two 5-inch rounds from the puff pastry sheet. Roll each round on a lightly floured surface to 10 inches in diameter. Place each pastry round on the prepared baking sheet. When the Portobello mushrooms have finished roasting, place each mushroom in the center of the pastry rounds. Sprinkle each with 1 tsp cheese. Divide the filling between the two mushrooms and the fold the pastry up in small sections towards the center, leaving a gap on the top to allow steam to escape. Brush each Wellington with egg wash. Bake until the pastry is golden and puffed (approximately 20-22 minutes).

While the pastry is baking—prepare a simple side salad.

Yield: 2 servings

TIP: Choose large Portobello mushrooms (at least 7 inches wide) so there will be plenty of room for the stuffing. The mushrooms will shrink a bit during roasting.

Ingredients:

1          tsp olive oil
1          cup finely chopped onion
1/2      cup finely chopped carrot
1          tsp dried oregano
2          garlic cloves, minced
1          cup ketchup, divided
1-1/2  lbs ground beef, extra lean uncooked
1           cup quick oatmeal
2           Tbsp mustard
1          tsp Worcestershire sauce
1/4      tsp freshly ground black pepper
2          large eggs
1/2      cup Brownwood Acres Dried Tart Cherries (chopped)
Cooking spray

Directions:

Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat.  Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes.  Cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.

Spoon the meat mixture into 12 muffin cups coated with cooking spray.  Top each with 2 teaspoons ketchup.  Bake at 350° for 25 minutes or until a thermometer registers 160°.  Let stand for 5 minutes.

Yield: 6 servings (serving size: 2 “muffins”)

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.

Ingredients:

1/2 cup cream cheese/mayonnaise combined
4 teaspoons brown mustard
1/2 cup Brownwood Acres Dried Cherries
1/4 cup chopped walnuts, if desired
1/4 tsp ground cinnamon
8 slices Whole Wheat Bread, toasted, if desired
4 leaves curly leaf lettuce
3/4 pound thinly sliced Turkey or Ham Leftovers
1 large apple, cored,cut in 8 rings

Directions:

For Cheese Spread: In small bowl, mix together cream cheese, mustard, Brownwood Acres Dried Cherries, walnuts and cinnamon.

For sandwiches: Spread each slice of bread with cream cheese spread. Top 4 slices with lettuce leaves, turkey or ham and apple rings. Complete sandwich with remaining bread.