Cherry Chocolate Beignets With Vanilla Stewed Cherries Recipes

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DANISH CHERRIES



Danish Cherries image

Make this delicious, beautiful and very simple stovetop dessert well in advance or right before serving. You can get fine results from frozen cherries (they come pitted and unsweetened in sealed plastic bags), if fresh are unavailable. No need to defrost before using.

Provided by Food Network

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 8

4 cups pitted cherries
1 1/2 tablespoons cornstarch
3 to 4 tablespoons sugar
1/4 cup lemon juice
1/2 teaspoon grated lemon rind
3/4 teaspoon almond extract
Optional: 1/2 cup blanched, slivered almonds
Toppings: whipped cream or whipped ricotta cheese or plain yogurt with a few blanched almonds folded in

Steps:

  • 1) Place cherries in a heavy medium-sized saucepan, and cook over medium heat, covered, for 10 minutes.
  • 2) Meanwhile, combine cornstarch and sugar in a small bowl. Add lemon juice and whisk until smooth. Stir this into the hot cherries, and cook over medium heat, stirring frequently, until thick (5 to 8 minutes).
  • 3) Remove from heat and stir in lemon rind, almond extract and slivered almonds. Serve hot, warm, room, temperature, or cold, top with whipped cream, whipped ricotta or yogurt.

CHERRY CHOCOLATE CHUNK COOKIES



Cherry Chocolate Chunk Cookies image

These rich, fudgy cookies are chewy and studded with tangy dried cherries. It's a good thing the recipe makes only a small batch, because we eat them all in one night! -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
2 tablespoons 2% milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
6 tablespoons baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chunks
1/2 cup dried cherries

Steps:

  • Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, milk and vanilla. In a separate bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate and cherries. , Drop by rounded tablespoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. Bake until firm, 12-14 minutes. Cool for 1 minute before removing to a wire rack.

Nutrition Facts : Calories 159 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-CHERRY CUPCAKES



Chocolate-Cherry Cupcakes image

If you're a fan of chocolate and cherry, then these cupcakes are for you! Start by making a quick cherry compote to use in both the cupcakes and the frosting for maximum cherry flavor! The cherry buttercream recipe makes enough to generously frost the cupcakes, so keep that in mind when making it!

Provided by Kim

Time 1h40m

Yield 24

Number Of Ingredients 21

2 ½ cups frozen tart cherries, pitted
½ cup white sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup firmly packed dark brown sugar
½ cup unsalted butter, softened
½ cup white sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup sour cream, at room temperature
½ cup strongly brewed coffee, cooled to room temperature
1 cup unsalted butter, softened
4 cups powdered sugar, or as needed
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons heavy cream

Steps:

  • Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl. Stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.
  • Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.
  • Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.
  • Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
  • Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.
  • Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.
  • Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.
  • Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.
  • Spread or pipe frosting over the cooled cupcakes.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 50.8 g, Cholesterol 51.9 mg, Fat 15.1 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 214.9 mg, Sugar 39.4 g

CHERRY VANILLA BLINTZES WITH NECTARINES AND CHERRIES, FLAMBEED IN SHLIVOVITZ



Cherry Vanilla Blintzes with Nectarines and Cherries, Flambeed in Shlivovitz image

Provided by Food Network

Categories     dessert

Time 1h2m

Yield 4 servings

Number Of Ingredients 22

1/2 cup milk
1/2 cup water
3 large eggs
1 cup all-purpose flour
2 tablespoons melted butter
Nonstick vegetable spray
1/2 cup dried cherries
1/4 pound cream cheese, at room temperature
1 teaspoon vanilla extract or 1/2 scraped vanilla bean
2 tablespoons sugar
1 large egg
1 pound (2 cups) farmer's cheese, pot cheese, or cottage cheese
Canola oil and butter, for frying
Sour cream or yogurt, as an accompaniment
Nectarines and Cherries, Flambeed in Shlivovitz, recipe follows
1 (12-ounce) package frozen sour cherries, thawed and drained, reserving the juice
2 tablespoons cornstarch
1 tablespoon butter
2 tablespoons sugar
2 large nectarines, sliced into 1/3 inch wedges
1/4 cup shlivovitz or brandy
1/2 pound fresh bing cherries, pitted* (optional)

Steps:

  • For the crepes: Put all of the ingredients except the butter into a food processor or blender and process until smooth, about 10 seconds. If necessary, scrape down any solids that stick to the sides. Add the butter and process for a few more seconds to blend. Refrigerate, covered, for at least 2 hours or overnight. Set a 10-inch, non-stick crepe pan over moderately high heat, then spray with non-stick vegetable spray. When nice and hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan. Cook for 1 1/2 minutes until lightly browned. Set aside on a plate, cooked side up, and continue with the remainder of the batter.
  • For the filling: In a small saucepan, cover the cherries with water and bring to a boil. Remove from the heat and let rest. In a bowl, mix the cream cheese, vanilla, sugar, and egg until blended. Gently mix in the pot, farmer, or cottage cheese. Drain the cherries and mix them in.
  • Place 2 tablespoons of filling in the lower center of the blintz. Fold up once from the bottom, and then fold over the sides. Roll up the rest of the way. Repeat with the rest. Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a pan. In small batches (4), fry the blintzes fold side down until golden brown. Gently flip to fry the other side. Serve with sour cream, and Nectarines and Cherries, Flambeed in Shlivoviz.
  • In a bowl, whisk together the cherry juice and cornstarch. In a hot saute pan, melt the butter. Add the sugar, then the nectarines. Carefully pour in the shlivovitz. If it does not burst into flames spontaneously, ignite with a match. Gently swirl the pan and baste the nectarines until the flames die out. Add the cherry juice mixture and cook until bubbling for 10 seconds. Take the sauce off the heat; add the thawed and fresh cherries.

CHOCOLATE-COVERED CHERRIES



Chocolate-Covered Cherries image

Not only is this my family's favorite festive dessert, but it makes a delicious holiday present, too. Best of all, you can (and should) prepare these ahead. The candy gets better as it's stored, with the centers becoming even juicier. -Linda Hammerich, Bonanza, Oregon

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 7

2-1/2 cups confectioners' sugar
1/4 cup butter, softened
1 tablespoon 2% milk
1/2 teaspoon almond extract
2 jars (8 ounces each) maraschino cherries with stems, well drained
2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • In a small bowl, combine the sugar, butter, milk and extract. Knead until smooth and pliable. Shape into 1-in. balls and flatten each into a 2-in. circle. , Wrap one circle around each cherry and lightly roll in hands. Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight. , In a microwave, melt chocolate and shortening; stir until smooth. Holding on to the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set. Store in a covered container. Refrigerate 1-2 weeks before serving.

Nutrition Facts : Calories 206 calories, Fat 10g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 28mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 1g fiber), Protein 1g protein.

BAGUETTE STUFFED WITH BRIE AND CHERRIES



Baguette Stuffed with Brie and Cherries image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound fresh Bing cherries, pitted and halved
1/2 cup good-quality Port wine
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 sprigs fresh thyme
1 crusty French baguette
3 ounces Brie, sliced into 1/2-inch slices
1 sprig fresh thyme

Steps:

  • For the compote: In a small saucepan on medium-high heat, add the cherries, wine, salt, pepper and thyme and stir. Bring to a boil, then reduce the heat slightly to medium. Continue to cook at a rapid simmer until the liquid is reduced by half, 25 to 30 minutes. Turn off the heat and let cool, then remove the thyme sprigs.
  • For the baguette: Preheat the oven to 400 degrees F.
  • Using a paring knife, cut a deep "v" on the top of the baguette. Pull out some of the soft bread to create a deep crevice. Place the Brie slices into the crevice, overlapping each slice. Transfer to a baking sheet.
  • Bake until the cheese is melted and the bread is slightly toasted, 5 to 7 minutes. Transfer to a cutting board. Spoon the cherry compote over the melted Brie. Slice into thick slices, garnish with the remaining thyme sprig and serve.

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