A1 Cherry Cobbler Tart A1 Food

CHERRY COBBLER

Steps:

• Drain cherries, reserving 1-1/4 cups juice; set aside. Discard remaining juice. In a large saucepan, combine the sugars, cornstarch, cinnamon and nutmeg; stir in lemon juice and reserved cherry juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly., Add cherries; pour into an ungreased 9-in. square baking pan. For topping, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over cherries. Bake at 450° for 10-13 minutes or until golden brown.

CHEERY CHERRY CREAM PUFFS WITH A.1. GANACHE DRIZZLE #A1

Steps:

• Bake puff pastry shells at 425 degrees F. for 18 minutes according to package directions. Use a fork to remove the top halves and soft pastry underneath. Allow to cool.
• Bring 1 cup heavy cream to a simmer in a small saucepan over medium heat. Remove from heat. Stir in A.1. Origianal Sauce and chocolate chips. Stir until well blended and smooth. Set aside.
• To make the filling, place remaining 1/2 cup heavy cream in a medium bowl. Beat on high speed. Once cream begins to thicken, add cherry juice, vanilla and sugar. Continue to whip until cream is thick and stiff. Fold in Maraschino cherries.
• To assemble, spoon cream mixture onto pastry shell bottoms. Place pastry tops over cream. Drizzle with the A.1. ganache. Sprinkle with chopped walnuts. Serve immediately and enjoy!

CHERRY COBBLER

Steps:

• Preheat oven to 375° F.
• Make filling:
• In a large heavy saucepan whisk together sugar and cornstarch. Add fresh or frozen cherries, liqueur, vanilla, and allspice and bring to a boil over moderate heat, stirring occasionally. Simmer mixture, stirring, 2 minutes and transfer to a shallow 2-quart baking dish.
• Make topping:
• Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, sugar, baking powder, salt, and butter until mixture resembles coarse meal. If using a food processor transfer mixture to a bowl. Add milk and vanilla and stir until mixture forms a dough.
• Drop topping by rounded tablespoons onto cherry filling (do not completely cover it) and bake in middle of oven 40 minutes, or until topping is golden and cooked through. Transfer cobbler to a rack to cool slightly.
• Serve cobbler warm with ice cream.

A.1. CHERRY COBBLER TART #A1

Steps:

• In a saucepan, cook cherries over medium heat for 6-7 minutes until reduced and cherries have popped. Set aside.
• Cut 1 sheet puff pastry in 9 equal squares. Spray a 12 muffin tin with nonstick cooking spray. Press each square of puff pastry in 1 muffin compartment. Press dough up sides.
• Combine mascarpone cheese, 1 tablespoon brown sugar and vanilla in bowl. Spoon mixture evenly between 9 puff pastry cups.
• Top mascarpone cheese mixture with cherries.
• In a small bowl, combine flour, 2 tablespoons brown sugar and butter until combined and crumbly. Top cherries with mixture evenly among cups.
• Bake at 400 degrees for 15 minutes. Remove from oven and let cool until room temperature.
• Place chocolate in a bowl. Heat heavy cream and A1 sauce in a saucepan over medium heat until hot and almost boiling. Pour over chocolate. Whisk until melted and combined.
• To serve: Drizzle ganache on plate. Top with tartlet and top with more ganache. Enjoy!

A1 COWBOY-UP TART #A1

Steps:

• Preheat oven to 400 degrees and line baking sheet with parchment paper.
• Roll out pastry to 9 X 11 rectangle . Place on baking sheet and bake 20-25 minutes until golden.
• Remove from oven and cool on wire rack.
• Beat cream cheese, sour cream and 3 tablespoons of A1 original sauce together until smooth. Using a spatula the cooled tart.
• Place the steak and potatoes on a microwave dish and heat 30 -60 seconds to warm. Sprinkle onto tart. Now add the tomatoes, corn ,and peppers. Sprinkle with the cheddar cheese and drizzle with the reserve4d A1 original sauce. Season to taste.

SIMPLE CHERRY COBBLER

Steps:

• In a small saucepan over medium heat, bring cherries and 1/3 cup sugar to a boil. Remove from the heat; set aside., In a small bowl, combine the flour, baking powder and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Spread into a greased 3-cup baking dish; pour cherries over the top. , Bake at 375° for 25-30 minutes or until bubbly and edges are golden brown. Serve warm.

OPEN FACE BACON JAM AND EGG SANDWICH #A1

Steps:

• Fry bacon until crisp in a medium size non-stick pan over medium-high heat. Remove the bacon to paper towels. Remove all but 1 tablespoon of bacon grease. Add the onions to the remaining bacon grease and cook until soft and brown, approximately 10 minutes. Add the jelly, A.1., and brown sugar and cook for 12 - 15 minutes, stirring occasionally until sauce begins to thicken like jam. Stir in the walnuts and set aside.
• Add the oil to a small saucepan and heat until shimmering over high heat. Place rice flour, pepper, salt, and spinach leaves in a zip lock bag to coat. Lower heat to medium-high and drop in the spinach. Fry until lightly crisp, approximately 2 minutes. Remove to paper towels.
• To a small nonstick skillet, add one egg at a time and cook sunny side up.
• While eggs cook, heat buns according to package directions. Remove from oven and keep warm.
• To plate: Spread jam onto both cut sides of the roll, add 4 slices bacon to one side, then the spinach and tomatoes. Top with the egg and serve open faced. Enjoy!
• Note: extra jam can be stored in the refrigerator for up to 2 weeks.