Brandied Cherry Cassata Recipes

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HOMEMADE BRANDIED CHERRIES



Homemade Brandied Cherries image

A quick and easy Homemade Brandied Cherries recipe. This is a wonderful way of preserving cherries while flavouring an after-dinner digestif.

Provided by Marisa

Categories     Cocktail

Number Of Ingredients 2

1 750ml bottle of Brandy
1 1/2 - 2 pounds Bing Cherries (approximately)

Steps:

  • Rinse cherries under cold running water and lay out in a single layer on a clean dish cloth.
  • Pat the cherries dry.
  • Using a scissor, clip the stem of the cherry while leaving approximately a quarter of the stem intact. (leaving the stem intact ensures a firm and crunchy cherry)
  • Fill the jars with the cherries while leaving some head space in the jars.
  • Pour the brandy over the cherries, making sure the cherries are completely submerged.
  • Put the lids on the jars and refrigerate for 4 weeks before consuming. (If you can resist that long)
  • This allows for the cherries to be infused with brandy flavour while the brandy intensifies with the crimson red hue of the cherries.
  • Serve as an after dinner digestif

SPICED BRANDIED CHERRIES



Spiced Brandied Cherries image

This recipe calls for heating the liqueur to hasten the maceration time, and further impregnate the cherries with booze.

Provided by Melissa Clark

Categories     easy, condiments, dessert, side dish

Time 20m

Yield About 1 quart

Number Of Ingredients 6

1 cup sugar
2 whole cloves
1 2-inch piece cinnamon stick
4 cardamom pods
1 quart sweet cherries, stemmed and pitted
1/2 cup Cognac or other aged brandy

Steps:

  • In a small saucepan, combine sugar and spices with a cup of water. Bring to a simmer, stirring until sugar dissolves. Let simmer for 5 minutes.
  • Turn off heat and add cherries and brandy to pot. Let cool, then store mixture in a jar in refrigerator for at least 2 days before eating, and up to several months. These are great over ice cream.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 26 grams, TransFat 0 grams

BRANDIED CHERRY CLAFOUTI



Brandied Cherry Clafouti image

A warm French custard with brandied cherries. Almost any fruit can be used in this recipe.

Provided by MONIQUEWS

Categories     World Cuisine Recipes     European     French

Time 2h5m

Yield 8

Number Of Ingredients 12

2 cups canned tart cherries, drained
¼ cup brandy
⅔ cup white sugar, divided
cooking spray (such as Pam®)
1 cup milk
⅔ cup sifted all-purpose flour
3 large eggs
1 tablespoon vanilla extract
1 tablespoon lemon zest
¼ teaspoon salt
⅛ teaspoon allspice
1 teaspoon confectioners' sugar, or as needed

Steps:

  • Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.
  • Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.
  • Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.
  • Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 32.4 g, Cholesterol 72.2 mg, Fat 2.7 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 116.2 mg, Sugar 23.4 g

ITALIAN EASTER CASSATA



Italian Easter Cassata image

This is an old family recipe called cassata which is a ricotta cheesecake with cherries and chocolate baked into a cookie dough style crust.

Provided by Claudia Lamascolo

Categories     cheesecake recipes, ricotta cheese recipes, Italian dessert recipes, Easter dessert recipes

Time 1h

Number Of Ingredients 18

Filling:
6 eggs
3/4 cup of sugar
1-15-ounce container of whole milk Ricotta
8 ounces chocolate bar grated( she always used milk chocolate Hersheys)
8 ounces of candied citron (mom always used this it's optional) I prefer this without it
1/2 a jar of maraschino cherries chopped in chunky pieces blotted dry with paper towels
1 tablespoon pure vanilla
Mix all ingredients (except cherries and chocolate)together then fold in the cherries and chocolate and set aside.
For the Crust:
Note For Crust: double the recipe for a lattice dough top and make thin strips
2-1/2 cups flour
1/2 teaspoon cinnamon
3/4 cup milk
1 stick of butter ( equal to a 1/2 cup)
3/4 cups of sugar
1 tablespoon baking powder
Note: this recipe can easily be doubled. This will make 2 - 9 x 9 thinly rolled out dough with a lattice crust. We like a thicker dough so I doubled the dough recipe. We use disposable square pans.

Steps:

  • Preheat the oven to 350.
  • Grease two 9 inch pans lightly with cooking spray or line with parchment paper.
  • Mix all the dough ingredients in a bowl until it forms a ball.
  • Roll the dough out thin and line your prepared pans with it.
  • Pour in the filling.
  • Make a lattice-style crust and place the strips on the bottom and top like a weave.
  • You can brush the top with beaten egg wash.
  • Bake in the preheated oven until the crust looks brown and the middle looks solid around 35 to 45 minutes depending on how thick your cassata is and the pans you used.
  • Cool completely before cutting.
  • Store leftovers in the refrigerator covered.

BRANDIED CHERRIES



Brandied Cherries image

This rich and fruity sauce is a perfect holiday gift idea, and goes well served over ice cream or used in cocktails.

Provided by Paula Jones

Categories     Dessert

Time 4h

Yield 1

Number Of Ingredients 6

3/4 cup sugar
3/4 cup water
1 tablespoon fresh lemon juice
1 cup brandy
1 lb fresh dark sweet cherries, pitted
1 (1-quart) heatproof jar with tight-fitting lid

Steps:

  • In 2-quart saucepan, mix sugar, water and lemon juice. Heat to boiling. Reduce heat to low; simmer 8 to 10 minutes or until mixture slightly reduces and thickens. Remove from heat. Stir in brandy and pitted cherries.
  • Transfer cherries and liquid to jar (liquid should cover cherries completely). Cover with lid; seal tightly. Cool completely, about 3 hours.
  • Store in refrigerator 4 to 6 weeks before serving.

Nutrition Facts : ServingSize 1 Serving

BRANDIED-CHERRY CASSATA



Brandied-Cherry Cassata image

Cassata, a Sicilian cake made for festive occasions, is filled with layered mixtures of ricotta, vanilla, candied fruit, sugar, and liqueur--we used juicy brandied cherries. Now there's a reason to celebrate!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

3 cups fresh ricotta cheese
2 cups granulated sugar
1 tablespoon freshly grated orange zest
1 vanilla bean, halved lengthwise
1 1/2 cups drained brandied cherries plus 1/4 cup liquid from jar
Vegetable-oil cooking spray
1 cup all-purpose flour, plus more for dusting
1/2 cup milk
4 tablespoons unsalted butter
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar, for dusting

Steps:

  • Put ricotta, 1/2 cup granulated sugar, and zest in a food processor; scrape in the vanilla seeds. Process until smooth. Transfer mixture to a bowl, and then stir in drained cherries. Refrigerate.
  • Preheat oven to 350 degrees. Bring 1/2 cup water and 1/2 cup granulated sugar to a boil in a small saucepan, stirring until sugar is dissolved. Let cool completely. Stir in cherry liquid. Refrigerate. Coat an 8-inch square baking pan with cooking spray. Line with parchment; coat lining with spray. Dust with flour; tap out excess.
  • Bring milk and butter to a boil in a small saucepan. Remove from heat. Put eggs in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until pale and fluffy, about 6 minutes. Beat in remaining cup granulated sugar and the vanilla. On low speed, gradually add flour. Drizzle in hot-milk mixture. Beat in baking powder and salt (do not overmix).
  • Pour into prepared pan. Bake until a cake tester inserted into center comes out clean, about 20 minutes. Let cool on a wire rack 30 minutes. Unmold; remove parchment. Let cool completely.
  • Split cake horizontally into thirds. Brush a cut side of each layer with syrup. Spread half of filling on bottom layer. Top with middle layer, and spread with remaining filling. Top with third layer. Refrigerate until firm, 2 hours. Dust with confectioners' sugar. Cut into 9 squares.

BRANDIED CHERRY CASSATA



Brandied Cherry Cassata image

Categories     Cake     Side     Bake     Cherry     Boil

Yield serves 9

Number Of Ingredients 14

3 cups fresh ricotta cheese
2 cups granulated sugar
1 tablespoon freshly grated orange zest
1 vanilla bean, halved lengthwise
1 1/2 cups drained brandied cherries, plus 1/4 cup liquid from jar
Vegetable oil cooking spray
1 cup all-purpose flour, plus more for dusting
1/2 cup milk
4 tablespoons unsalted butter
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar, for dusting

Steps:

  • Put the ricotta, 1/2 cup granulated sugar, and zest in a food processor; scrape in the vanilla seeds. Process until smooth. Transfer the mixture to a bowl, and then stir in the drained cherries. Refrigerate.
  • Preheat the oven to 350°F. Bring 1/2 cup water and 1/2 cup granulated sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Let cool completely. Stir in the cherry liquid. Refrigerate. Coat an 8-inch-square baking pan with cooking spray. Line with parchment; coat the lining with spray. Dust with flour; tap out excess.
  • Bring the milk and butter to a boil in a small saucepan. Remove from heat. Put the eggs in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until pale and fluffy, about 6 minutes. Beat in the remaining cup granulated sugar and the vanilla. On low speed, gradually add the flour. Drizzle in the hot milk mixture. Beat in the baking powder and salt.
  • Pour into the prepared pan. Bake until a cake tester inserted into the center comes out clean, about 20 minutes. Cool on a wire rack 30 minutes. Unmold; remove the parchment. Cool completely.
  • Split the cake horizontally into thirds. Brush a cut side of each layer with syrup. Spread half of the filling on the bottom layer. Top with middle layer, and spread with the remaining filling. Top with the third layer. Refrigerate until firm, 2 hours. Dust with confectioners' sugar. Cut into 9 squares.

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