Maraschino Creme Anglaise Recipes

HOMEMADE MARASCHINO CHERRIES

Steps:

• Gather the ingredients.
• Bring the water and pickling salt to a boil in a pot, stirring until the salt is dissolved. Let cool for 10 minutes, then pour over pitted sweet cherries. Cover and let sit 12 hours or overnight.
• Drain the cherries, discarding the brine, and rinse in cold water. Place in a bowl and set aside.
• In a medium saucepan, combine the sugar, water, lemon juice, and red food coloring, if using. Bring just to a boil, stirring to dissolve the sugar, and remove from the heat.
• Pour the liquid over the cherries, cover, and let stand for 24 hours.
• Drain the cherries, reserving the juice. Set the cherries aside. Bring reserved juice to a boil. Remove from the heat and stir in the almond extract, if using.
• Pour the warm liquid over the cherries.
• Pack the cherries with the juice in clean jars and store in the refrigerator for up to two weeks.

REAL MARASCHINO CHERRIES

Steps:

• Bring the liqueur to a simmer, and then turn off the heat. Add the cherries, stir, let cool, and then pour into jars. Refrigerate. Cherries will be tasty for months.

MARASCHINO CHERRY POUND CAKE

Steps:

• In a large bowl, cream the shortening and the white sugar together until fluffy. Add eggs one at a time to the creamed mixture, beating well after each addition. Add the flavoring.
• In another bowl, combine flour and baking powder together. Add these dry ingredients alternating with the milk to the creamed mixture. Stir 3/4 cup chopped cherries into the batter.
• Pour batter into a greased tube pan, and bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
• To Make the Frosting: Cream together the cream cheese and the butter in a small mixing bowl. Gradually add the confectioners' sugar. Stir in the 1/4 cup cherries and coconut. Frost cake when cool.

BANANA SPLIT

Steps:

• In a bowl, combine cream and sugar; whip until stiff peaks form. Divide ice cream among 4 bowls. Split bananas lengthwise and arrange around ice cream.
• Pour about 2 tablespoons butterscotch and 2 tablespoons ganache over each serving (refrigerate leftovers for another use). Top with a dollop of whipped cream and a cherry.

CUPIDS VALENTINE TRIFLE

Steps:

• In a medium saucepan, combine 2 cups heavy cream, half-and-half and vanilla. Over a medium-high heat bring the mixture to a gentle boil. Remove from heat.
• In a large bowl, whisk the egg yolks and the sugar until thick, about 5 minutes. Gradually add 1 cup of the hot cream mixture into the yolk mixture and whisk until well incorporated. Return the yolk mixture to the saucepan and cook, over a medium heat, until it forms a custard, about 5 - 7 minutes. Remove from the heat and strain into a clean bowl set in an ice bath to cool quickly. Add the kirsch and stir to blend.
• Cover with plastic wrap, pressing down on the surface of the custard to prevent a skin from forming, and refrigerate until cool, at least 4 hours (can be prepared 2 days in advance).
• Place 1/2 of the cake cubes in the bottom of a 3 - 4 quart trifle bowl. Cover the cake cubes with 1/2 of the creme anglaise and arrange the dark sweet cherries over the creme. Repeat layering with remainder of cake, creme anglaise and Royal Anne cherries. Set aside.
• Using a chilled bowl and chilled beaters, whip the remaining 2 cups of heavy cream with the powdered sugar until stiff peaks form. Spread 2/3 of cream over the top of the trifle. Spoon the remaining cream into a pastry bag fitted with a large star tube. Pipe rosettes around outside edge of trifle. If desired, garnish with maraschino cherries.
• Cover top of trifle with plastic wrap and refrigerate for 2 - 3 hours before serving.

MARASCHINO ICE CREAM COUPES WITH CHOCOLATE SAUCE

Steps:

• Combine all ingredients in bowl. Freeze until firm, about 4 hours.
• Cook cherries and liqueur in small saucepan over low heat until warm. Remove from heat, cover and let stand 20 minutes. Bring half and half to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Remove from heat and stir in cherry mixture. Cool.
• Scoop 1/4 cup prepared ice cream into each of 6 wine goblets. Spoon 2 tablespoons chocolate sauce over. Freeze until firm, about 30 minutes. Divide remaining ice cream among goblets. Spoon remaining chocolate sauce over. Freeze until firm, about 30 minutes. (Can be made 1 day ahead. Keep frozen.)

MARASCHINO CREME ANGLAISE

Steps:

• Warm the milk with the sugar and the split and scraped vanilla bean in a saucepan to dissolve the sugar. Stir constantly. In a separate bowl, whisk the egg yolks to break them up, but don't make them foam. Whisk a little of the hot milk at a time into the egg yolks to warm them gradually. Return the warm egg/milk mixture to the pan and cook the custard, stirring constantly, until it coats the spoon. Test it by drawing your finger across the back of the spoon. If your finger leaves a trail in the custard, the custard has cooked to the right point. It can also be tested with a thermometer. It should be cooked 170 degrees F. Immediately strain custard into a bowl. Chill. Flavor with the Maraschino liqueur to tast.