Cherry Chocolate Beignets With Vanilla Stewed Cherries Recipes

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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.

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 VANILLA JUBILEE SUNDAE



Cherry Vanilla Jubilee Sundae image

Provided by Food Network

Categories     dessert

Time 1h

Yield 6 sundaes

Number Of Ingredients 18

6 brownies
1 quart vanilla ice cream
12 ounce package frozen sour (or black) cherries, thawed and drained, reserving the juice
1/4 cup brandy
1 tablespoon cornstarch
1 tablespoon unsalted butter
3 tablespoons sugar
1/2 pound fresh bing cherries, pitted
6 sugar cubes
151 proof rum
Whipped cream or marshmallow cream, optional, recipe follows
6 tablespoons water
1 1/4 cups light corn syrup
3/4 cup plus 1 tablespoon sugar
4 large egg whites
Pinch salt
Pinch cream of tartar
2 teaspoons vanilla extract

Steps:

  • Place the brownies and ice cream in chilled bowls and set aside in the refrigerator. Thaw and strain the frozen cherries. In a medium saucepan, whisk together the juice from the frozen cherries, brandy and the cornstarch. In a saute pan, over high heat, melt the butter and sugar. Add the fresh and frozen cherries. Carefully pour in the brandy mixture. If it does not burst into flames spontaneously, ignite with a match. Gently swirl the pan. Soak the sugar cubes in the rum. Pour the cherries around the ice cream. Top with a glob of marshmallow cream and plant a sugar cube on top. Light the cube with a match.
  • Marshmallow Cream: In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, and 3/4 cup of the sugar to 246 degrees F (firm ball). In the meantime, in a completely clean, dry mixing bowl, with an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy, and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla.

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