Mini Port Cherry Pie

Cold drink of water, such a sweet surprise, put a smile to your face 10-miles wide… Whoawwwww!
Tonight we buckled down with some fresh groceries and even fresher ideas for the May wedding we’re catering for our friends Matt and Laura. It’s the first training session of many. And the results were kickin’. So kicking in fact that we’re humming that Warrant song. No wedding metaphor intended!
All night, swing it!

Cherry Tarts

(Makes 25)

1/2 lbs. dehydrated cherries
1 cup Ruby port
2 Tbs. raspberry jam
25 vegan baby tart shells
25 sprigs fresh mint
1 small cantaloupe, halved
1. First, whet your appetite with a swig of port. Pour the rest on top of your cherries in a medium saucepan, along with raspberry jam, and let cook uncovered for about 20 minutes. Stir well.
2. Pre-heat your oven to 375 degrees.
3. Lay out tart shells on a baking sheet. Fill each about three-fourths full and stick in oven for 15-18 minutes.
4. Top each cup with a small melon bowl, by scooping a ripe melon with a teaspoon, like you are scooping ice cream. Garnish with a sprig of mint.
Beverage: Unibrou Quelque Chose
Soundtrack: Warrant’s “Cherry Pie”