- Cocktails and Spirits
October 29, 2013
Cherry Splash Recipe
Skinnygirl Prosecco is the perfect drink to add to cocktails to keep them low-calorie but flavorful. The bubbles add a festive spark and there's something delicious about the taste of fizzing cherries in this Cherry Spalsh recipe!
- 2 Ounces Skinnygirl Prosecco
- 1 packet of sweetener
- 1 Ounce soda water
- Splash of cranberry juice
- 1 cherry, for garnish
Add all ingredients into a glass. Stir quickly to mix and enjoy!
Easy Crock Pot Cherry Cobbler
We love this Easy Crock Pot Cherry Cobbler recipe! It is such a simple recipe to put together, but the flavor is absolutely delicious! Win win!
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Celebrate Cherry Dessert Day with this clafoutis recipe
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It’s been a fruity month for me. Also, a busy one. And desserts can be hard. I once spent something like 11 hours on a cake for this column. That wasn’t happening this week. Fortunately, I was able to make this gorgeous dish with perhaps 10 minutes’ prep (possibly less) and a 35-minute bake, during which I worked on a host of other projects.
“That’s so pretty!” my daughter said as I pulled the dish from the oven.
We noted the silly sound of the word. Clah-foo-tee. It’s French. The “s” is silent. The “foo?” Well, maybe you think French things are foo-foo. This one isn’t. But it looks it. Which is why clafoutis is a phenomenal go-to if you’re looking to impress with your dessert but weren’t born with the baking gene.
“It’s like a combination of a flan and a Dutch baby,” says Stephanie Krupp, who was born with her own baking gene, plus a couple more that were probably meant for some of you. She’s the executive chef at Choulala, which is cleverly named for the French pastry known as pâte à choux. Choux, pronounced like “shoe,” for short.
Choux pastry is light and airy. It puffs when baked and used in classics like eclairs and cream puffs and profiteroles. Choulala specializes in this dough and makes all kinds of goodies with them, from classics to cream puffs in flavors like Fruity Pebbles, key lime pie and bananas Foster. You’ll also find delicate, artful macarons, exquisite glacage cakes and other treats, including house-made sorbets.
If you’re like me, more often than not, you’ll leave such items to the pros. But clafoutis? Easy peasy.
“All you have to do is prep your fruits, make a quick batter, toss it in skillet and put it in the oven,” Krupp notes. “And it works with an array of fruits.”
Cherry — black cherries most notably — is the classic prep, but berries and plums are delicious options, as well. And ideal for this week since May 26 is National Cherry Dessert Day.
“Because you can get either sweetness or tartness or both from cherries, depending on how you use them, cherries are such a great element in a dessert,” says Krupp, who uses Choulala’s Black Forest macaron as an example.
“We make a cherry jam to go into it,” she explains, “and because everything else in it is sweet, the tart of the cherry gives it really nice balance.”
The house-made cherry sorbet highlights that cherry tartness, as well.
“It’s very refreshing,” says Krupp. “And because it’s a sorbet, it’s very light … it would absolutely go great with a clafoutis.”
Because this dish, while not quite dense, has traits similar to bread pudding. Its custard-like batter swells, it sets well around the cherries. It’s served best warm or at room temperature with a visually pleasing flurry of powdered sugar — nice for upping the sugar factor as this dessert is only lightly sweet. It also pairs nicely with a little whipped cream or, if you’re feeling supremely decadent, vanilla ice cream.
Or maybe cherry vanilla. Or Cherry Garcia. No matter, even if your decision’s last-minute, clafoutis is so easy, you’ll not only have time to hit the supermarket, you’ll also have extra time to stare into the freezer wondering which ice cream to buy.
21 Delicious Recipes To Make with Cherries
Whether you have an abundance of fresh cherries on hand from your cherry tree, a can of cherry pie filling in your pantry, or a stockpile in the freezer that you’re looking to cook up, these cherry recipes are the perfect way to use up that delicious bounty. From cupcakes to cookies to pie and more, you’ll be surprised by how many different recipes there are to enjoy the flavor of cherries. While we love making cherry-filled desserts, we also enjoy a pop of fruit in our dinner dishes too. The sweet and tart flavors add bright flavor to savory meals. Fresh cherries always inspire us to get cooking or baking, but these recipes take advantage of cherries no matter the season thanks to options that call for cherry pie filling or canned cherries. There’s a recipe for everyone. The hardest part may be deciding which one of these sweet cherry recipes to make first.
- 2 ½ cups fresh cherries, pitted and quartered
- ¼ cup unsalted butter
- ⅓ cup red wine vinegar
- 2 tablespoons honey
- 1 tablespoon cornstarch
- ⅓ cup cold water
- 4 (5 ounce) salmon fillets, about 1 inch thick
- salt and ground black pepper to taste
Place cherries, butter, red wine vinegar, and honey in a saucepan over medium heat, and bring mixture to a boil. Reduce heat to a simmer, and cook until cherries are softened and the mixture has reduced, about 10 minutes. While the sauce is simmering, whisk the cornstarch and cold water together in a small bowl, and stir into the cherry mixture. Bring back to a simmer, stirring constantly until thickened, about 5 minutes. Remove sauce from heat.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle salmon with salt and black pepper, and place them skin sides down on a broiling pan.
Broil the salmon for 30 seconds, then remove from broiler and spoon the cherry glaze generously over the fillets. Place back under broiler, and broil until salmon is opaque and the glaze has baked onto the fish, 8 to 10 minutes. Remove salmon and reglaze with cherry sauce once or twice more during cooking. For slightly rare salmon that's still barely pink in the middle, check after about 5 minutes. Let salmon stand 1 minute before serving with extra cherry sauce.
- Cream cheese mixture:
- Ready made Puff Pastry (1 sheet)
- Cherry pie filling (or fruit of choice)
- Half block of cream cheese (4oz)
- 1 Tbs sugar
- vanilla extract (few drops)
- lemon juice (just a splash)
- Soften the cream cheese in the microwave for 10 seconds and mix in the sugar, vanilla, and lemon. The amounts are really just to taste.
- Drizzle icing:
- 1 cup of powdered sugar
- 2-3 tsp orange juice or until you get the right consistency.
I cut the sheet of pastry into 9 squares. Then spread the cream cheese mixture on a diagonal.
And pulled the opposite corners up and pinched them together. Brush with a bit of egg wash and bake at 400-425 until golden brown, about 15 minutes in my oven.
Pour a cup of coffee and enjoy. These would be great for a brunch table, too!
- 1 (15 ounce) package double crust ready-to-use pie crust
- 3 cups cherries, pitted
- ¾ cup white sugar
- 3 tablespoons cornstarch
- ¼ teaspoon almond extract
- 2 tablespoons salted butter, cut into bits
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan made pricks along the bottom with a fork.
Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.
Slow Cooker Cherry Balsamic Pork Tenderloin
I always keep a pork tenderloin in my freezer so I can prepare easy but elegant meals like this Slow Cooker Cherry Balsamic Pork Tenderloin any time.
I love that this recipe takes just a few minutes of prep times, but the results look like you spent hours in the kitchen preparing a fancy meal. Nobody has to know the truth!
In fact, I think this pork roast is nice enough to serve for Christmas dinner. And the colors and flavors are perfect for the holiday season. Who says Christmas dinner has to be a long and complicated process?
Plus, my husband and boys are huge fans of pork tenderloin. Especially when it comes slathered in a delicious glaze like this cherry balsamic sauce that adorns this tender pork roast.
Come to think of it, most of our favorite pork tenderloin recipes feature some sort of balsamic glaze. I guess you could say it’s a tried and true combination at our house.
With a side of mashed or roasted potatoes, and some carrots or green beans, you’ve got a meal that’s fit for company or Sunday dinner, but easy enough to prepare any night of the week.
The sauce isn’t just great on pork tenderloin either. It’s also delicious served with ham, and as a glaze for grilled or roasted chicken. And if it gets mixed up with your potatoes or vegetables, don’t worry. That’s delicious too.
And it’s so easy to add two pork tenderloins to your slow cooker if you’re feeding a larger group. For my family of five, a single small tenderloin isn’t quite enough, so I usually just go ahead and double the recipe.
Besides, even if you have leftovers, no one is going to complain about eating this tasty pork tenderloin twice! It’s perfect for throwing into a simple soup, or enjoying taco-style in a tortilla.
Whether you serve it during the holidays or not, you’ll want to make this simple, slow cooker roast recipe all year long!
How to avoid a cracked cheesecake
There are four things that can cause a cheesecake to crack which can be a real bummer. But the good news is, cracks are only hard on the eyes, the cracks don’t affect the taste at all. And since we’re covering this cheesecake with cherries, no one will ever know!
- Too much air incorporated into the batter – You want to avoid getting air into the batter. Always mix at the lowest speed and stop mixing as soon as the eggs are combined.
- Oven too hot – Make sure your oven is not too hot and your cheesecake is as far away from the top element as possible. Hot temperatures cause the cheesecake to inflate too much and then shrink when removed from the oven, causing large cracks.
- Drastic temperature change – Your cheesecake will puff up a tiny bit while baking and that is normal. If you remove it from the oven right after it’s finished baking, it could deflate too quickly and then crack. That’s why you leave it to cool slowly in the oven with the door cracked.
- Over-baking – If you over-bake your cheesecake, the eggs will contract and cause the cheesecake to shrink and crack. The texture will also suffer and be very rubbery instead of creamy.