With the winners now chosen – and the flour dust finally settled in my kitchen – I want to sincerely thank our FruitFast customers, cooks and chefs, and all our many, many entrants in the Berry Cherry Challenge.

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!

French gastronomy author, Jean Brillat-Savarin, once said;  “The discovery of a new dish does more for the happiness of humanity than the discovery of a new star.”

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.

What a wonderful response to FruitFast’s first ever Berry Cherry Challenge!

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!

Time to enter the Berry Cherry Challenge from Brownwood Acres/ FruitFast!  It’s our first ever recipe contest sponsored by the industry leader of natural, all-fruit products promoting healthy living.

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’!

Photo by Eating Well

These muffins take a little prep time, but are so delicious. Prepare on the weekend for a healthy “grab-n-go” breakfast, or make a double batch and freeze half. These make a super afternoon or evening snack, as well. Perfect with a hot cup of tea, while you watch the snow fall. If you’re adventurous, drizzle your favorite “FruitFast Liquid Fruit Supplement” over the top.  It’s a derivation on “Eating Well’s Pineapple Upside-Down Muffin ” recipe from their Winter 2004 magazine.

Ingredients:

Topping
2 Tbsp packed light brown sugar
2 Tbsp chopped walnuts, or pecans
1 10-ounce can pineapple slices or pineapple chunks (do not drain)

Muffins
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp ground cinnamon
2 large eggs
1/2 cup packed light brown sugar
1/4 cup canola oil
2 Tbsp pineapple juice
1 tsp vanilla extract
1 8-ounce can crushed pineapple, (not drained)
1 cup grated carrot, (1 large)
1/2 cup old-fashioned oats
3/4 cup Brownwood Acres Dried Tart Cherries
1/4 cup chopped walnuts

Directions:
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray. Place dried cherries in a small bowl. Cover with pineapple juice from the 10-oz can (reserving 2 Tbsp) and set aside.

Topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts over the sugar. If using the pineapple slices, stack and cut into 6 wedges. If using the pineapple chunks, cut into thirds to create thin wedges of pineapple. Place 2 wedges in each muffin cup.

Muffins:
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl. In a separate medium bowl, whisk eggs and brown sugar until smooth. Whisk in oil, the reserved 2 Tbsp of pineapple juice and vanilla. Stir in the 8-oz can of crushed pineapple (with juice). Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until combined. Drain the cherries and add to the mixture. Stir in carrot, oats, and nuts. Scoop the batter into the prepared muffin cups. The muffin cups will be quite full.

Bake the muffins until the tops are golden brown and firm to the touch, 15 to 20 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down.

Yield: 12 muffins

NOTE: For mini muffins use half the recipe and one pineapple wedge for each muffin. Your kids will love these pop-in-your mouth treats

It just wouldn’t be the Holidays if there weren’t those delicious leftovers.  But everyone knows how to make a turkey or ham leftover sandwich, right?  This easy recipe for Turkey or Ham Sandwiches adds a few ingredients that make a good sandwich, a GREAT sandwich.  Don’t be afraid to add your favorite ingredient to the mix.

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.

It’s time to plan the big one – Thanksgiving Dinner – and here’s a suggestion to spruce up the menu from the same old, same old.

This recipe from Bon Appétit called for currants, but is equally delicious with your favorite dried fruit from Brownwood Acres/ FruitFast.  Select dried cherries or dried blueberries for a different and unique stuffing that’s flavorful and fluffy.

Photo by Elinor Carucci

Ingredients:

1-pound loaf rustic country-style bread
2 Tbsp extra-virgin olive oil
2 garlic cloves; 1 pressed, 1 minced
4 Tbsp (1/2 stick) butter, divided
1/3 cup pine nuts
2 cups chopped onions
6 cups coarsely chopped stemmed red mustard greens
1 Tbsp chopped fresh thyme
2 cups turkey stock or low-salt chicken broth
1/3 cup Brownwood Acres Dried Blueberries or Tart Cherries
1/2 tsp finely grated lemon peel

Directions:

Position rack in center of oven and preheat to 375°F. Cut bottom crust and short ends off bread and freeze for bread pudding another day.  Cut bread into 3/4- inch cubes; place in large bowl.  Whisk oil and pressed garlic clove in small bowl. Add to bread cubes; toss to coat.   Spread bread cubes in single layer on large rimmed baking sheet; sprinkle with salt and freshly ground pepper.   Bake until slightly crunchy, stirring occasionally, about 15 minutes. Cool slightly, then return to same large bowl.

Generously butter 13 x 9 x 2-inch glass baking dish.  Melt 1 tablespoon butter in heavy large skillet over medium heat.

Add pine nuts; stir until golden, about 2 minutes.  Add to bowl with bread cubes.  Melt remaining 3 tablespoons butter in same skillet over medium-high heat.  Add onions; sauté until brown, about 10 minutes.  Add mustard greens, thyme, and minced garlic; sauté until greens are wilted and tender, 3 to 4 minutes.  Transfer to bowl with bread cubes.  Add 2 cups stock to same skillet; boil until reduced to 1 cup, about 5 minutes.  Pour stock over bread mixture and toss.  Mix in blueberries and lemon peel. Season with salt and freshly ground black pepper.  Transfer stuffing to prepared baking dish. Can be made 6 hours ahead.  Cover; chill.

Preheat oven to 350°F.  Bake stuffing uncovered until heated through and starting to brown on top, 20 to 30 minutes.  Let stand 5 minutes and serve.

Yield:  Serves 6-8

Tasty, very moist and substantial is one way to describe this recipe that’s adapted from Epicurious.  You’ll find it’s a wonderful dinner complement or perfect with coffee or tea.

Ingredients:
2 cups all purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 cup plus 1 tablespoon sugar
2 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
2/3 cup buttermilk
1/2 cup Brownwood Acres Dried Montmorency Tart Cherries
1/2 cup coarsely chopped walnuts

Directions:
Preheat oven to 350°F. Butter 9 1/4×5 1/4×3-inch loaf pan. Line bottom and 2 long sides with waxed paper. Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with buttermilk in 2 additions each. Fold in Brownwood Acres Dried Tart Cherries and nuts. Transfer batter to pan. Sprinkle with 1 tablespoon sugar.

Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack; peel off waxed paper. Cool bread completely.

Yield: 1 loaf

With the upcoming cherry harvest, the question is “what to do with all those wonderful tart cherries?” ripe for picking and eating.  This recipe makes great use of fresh tart cherries, but frozen can be used when fresh are not available, especially during the holiday season.  I did not have enough tart cherries, so I used half sweet.  I do not advise using sweet cherries at all.  The tartness of the cherry is what makes this recipe so good.

I found the original recipe at goldenspiderweb.com and was really intrigued.  I have had it in my stack of “things to make” for some time and was excited to finally try it. The original German recipe with English translation was a definite challenge.  It required converting European measurements to U.S. and the recipe calls for gelatin leaves.  I looked at all my local haunts and could not find gelatin leaves,  so I used Knox gelatin and, again, conversion to powder—another challenge.  If you can find gelatin leaves, I would recommend using those instead.  The German recipe did not specify the amount of water for dissolving the gelatin and the guess on the part of the goldenspideweb.com page for 2 cups of water may be a little much.  I would certainly not use more than the 2 cups of water and the next time I make the recipe will reduce the water by half.  It would give the gelatin more flavor–so if anyone out there is brave enough to try it before I do—be my guest.  It also stated four servings.  Too much, I felt, so I have increased the serving size to six.  See the variations below for my other thoughts.  Overall, this recipe is very simple to make and is best when left overnight before serving.

WINE AND CHERRIES

Ingredients:

1          cup red wine
1          cup FruitFast Cherry Juice Concentrate (4 Tbsp  to 1 cup of water)
2 -3     whole cloves
1          cinnamon stick
Rind from one lemon
1          lb sour cherries (frozen is ok, thawed-approximately 4 cups)
3         Tbsp Knox gelatin (6 gelatin leaves, if you can find them)
Whipped cream or whipped topping
FruitFast CherryFlex Liquid Fruit Supplement

Directions:

Dissolve the gelatin in cold water (2 cups) and set aside.  In a saucepan combine the wine, cherry concentrate, cinnamon stick, cloves and lemon rinds.  Bring to a boil over low heat, then immediately remove from heat.  Discard the cinnamon stick, cloves and rind.  Add the gelatin and let cool.

While wine mixture is cooling, divide the cherries between 6 dessert glasses, keeping a few cherries as garnish.  Pour the wine and gelatin mixture over the cherries.  Refrigerate several hours or overnight.  Top with whipped cream or whipped topping.  Drizzle with the CherryFlex Liquid and garnish with cherries.

Yield:  6 servings

Variations: Place pound cake or lady fingers at the bottom of the serving dishes, cover with cherries and then the gelatin mixture.

Instead of dessert cups, use a large serving bowl and take to your next potluck or family gathering.

Here’s a FruitFast snack that’s easy and nutritious and requires no baking.   Just choose your favorite variety of granola and CherryFlex, Mixed Berry or Pomegranate Liquid Fruit Supplements.  So simple that pre-schoolers, grandkids and teens can mix it, freeze it and enjoy it.

Ingredients:
1/2 medium-size banana
1/4 cup chunky peanut butter
1 cup unsweetened Nature’s Hand Granola
1 Tbsp FruitFast Liquid Fruit Supplement

Mix and mash all four ingredients in a bowl.  Spoon onto a sheet of wax paper.  Roll it up into a hot dog/cigar shape.  Place in the freezer for about 90 minutes.

Remove from freezer and cut into small bites or eat whole as a tasty frozen snack. Or throw it in the microwave for 10 seconds.

Serves 2