Chambord Glaze Recipes

LEMON POUND CAKE WITH CHAMBORD GLAZE

Steps:

• Preheat oven to 350°.
• Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
• Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
• Place 2 cups granulated sugar and 3/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes).
• Add eggs, 1 at a time, beating well after each addition.
• Add rind, 1/4 cup juice, and vanilla; beat until combined.
• Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined (batter will be thick).
• Spoon batter into prepared pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on a wire rack.
• Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate.
• Pierce cake liberally with a wooden pick. Brush 2 tablespoons liqueur over warm cake.
• GLAZE: Combine powdered sugar, 2 1/2 tablespoons liqueur, 1 tablespoon juice, and 1 tablespoon butter, stirring with a whisk until smooth.
• Drizzle slowly over warm cake.
• Cool completely.

CHOCOLATE RASPBERRY BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10 or 12 cup bundt pan.
• In a large bowl, combine the cake mix, pudding mixes, yogurt, oil, eggs, coffee and Chambord. Beat on low speed for 1 minute. Beat on medium-high for 1 minute.
• Pour half the batter into prepared pan. Spoon 3/4 can of pie filling over the top of the cake mix, keeping the pie filling in the center, away from the edges the best you can.
• Spoon remaining cake batter over top and bake the bundt cake for 45-50 minutes or until a toothpick inserted near the center comes out clean of cake (you may see pie filling, that's ok)
• Cool cake in pan for 10 minutes before inverting to a wire rack to cool completely.
• For Chocolate Raspberry GlazeOnce cake is completely cooled, place butter and corn syrup in a microwave safe bowl and heat in microwave on high for 45 seconds or until butter is melted.
• Add chocolate chips and stir continuously until completely melted into butter and corn syrup. If you can't get it to melt completely, microwave for just 15 seconds and continue stirring until smooth. Add Chambord and stir until fully incorporated.
• Pour warm ganache over top of completely cooled cake, letting it drizzle down the sides. Garnish cake with raspberries.
• Keep cake cool. Serve on a plate with an spoonful of remaining pie filling and a few raspberries. Enjoy.

RASPBERRY CHAMBORD CHEESECAKE

Steps:

• CRUST: (About 7 ounces cookies will make 1-3/4 cup crumbs) Set oven to 350 degrees.
• Spray a 9" or 10" springform pan with non-stick cooking spray.
• Process cookies in food processor until crumbs are the size of graham cracker crumbs.
• Mix crumbs and melted butter in a bowl. Add 2 tbs. water and mix.
• Press crust into the bottom of the prepared pan. Bake for 10 minutes. Remove and cool completely to room temperature
• FILLING: Puree thawed raspberries in food processor; strain out seeds.
• Place 2 tbs. cornstarch in small bowl; add 3 tbs. of raspberry puree and mix to make a slurry.
• Pour remaining raspberry puree in sauce pan on medium heat. Heat until boiling.
• With whisk, stir in the cornstarch slurry and bring sauce just to a boil, stirring until thickened. Set aside.
• In small bowl combine gelatin and cold water and let stand until gelatin is softened. Add boiling water and stir until gelatin is completely dissolved and liquid is clear. Set aside.
• Beat cream cheese, sugar, 2 tbs. raspberry liqueur, and food coloring until well blended.
• Slowly add thickened raspberry puree and gelatin mixture and beat until very creamy.
• Pour into crust and refrigerate several hours (or overnight) until cake is completely firm.
• SAUCE: Microwave raspberry jelly just until softened. With whisk, blend in raspberry liqueur.
• Remove springform rim from pan and slice cheesecake into 12-16 slices. GARNISH: Place slice of cheesecake on plate, spoon a little raspberry sauce on top; drizzle a little chocolate over cheesecake getting some on plate to decorate.
• NOTE: For Strawberry Cheesecake- Frozen strawberries can be substituted for the frozen raspberries; fresh strawberries substituted for fresh raspberries.

CARROTS IN RASPBERRY CHAMBORD SAUCE

Steps:

• Boil the carrots in water to cover with 1 tablespoon brown sugar and 1 tablespoon salt in a large pot until fork tender, about 10 minutes. Drain well.
• To prepare the sauce, drain the juice from the thawed raspberries into medium saucepan. Stir in cornstarch and heat over medium heat, stirring constantly, until the juice thickens. Stir in the Chambord and gently fold in the raspberries.
• When ready to serve, reheat the carrots by sauteing in butter in a large skillet over medium-high heat for about 2 minutes. Sprinkle with remaining 1/4 cup brown sugar, remaining 1 teaspoon salt, white pepper and lemon zest.
• When finished cooking, mound the carrots attractively on a platter, leaving a border around the edge. Spoon the bright red raspberry sauce into the border around the carrot mound and serve hot.