Boozy Cherry Sauce Food

BOOZY BOURBON CHERRIES

Steps:

• In a medium saucepan, bring the bourbon and sugar to a simmer over low heat. Simmer and stir until the sugar dissolves, then turn off the heat and let sit for at least 15 minutes.
• Pack your cherries into two 25-ounce jars (or three smaller ones). Snuggle them into the jars nice and tight without smashing the cherries. Pour the syrup over the cherries in each jar until it covers the fruit completely. If you have any leftover syrup, you can use it to make a cocktail!
• Place the lids on tight and store the cherries in the refrigerator. They should be used within one year.

DRUNKEN CHERRIES

Steps:

• Rinse the cherries and pick out any bruised, soft or damaged fruit.
• Use a pair of kitchen sheers to trim the stems to about 1/2" long.
• Pack the cherries into a jar, filling it tightly and to the top.
• Use a funnel to fill the jar about 1/3 of the way with sugar.
• Fill the jar to the top with vodka and seal the lid on tightly.
• Shake and roll the jar in your hands until the sugar has dissolved.
• Place the jar in a cool dark spot for at least two weeks or longer (My friend Nola goes a full six months). Shake or roll the jar every so often a few times if you're going with a shorter soak and at least once a month if you're going for longer.

BOOZY CHERRIES

Steps:

• Combine sugar and cherry juice in a small saucepan. Add salt and bring to a boil, stirring to dissolve the sugar. Simmer 1 minute. Add cherries and simmer 1 minute. Remove from heat and stir in Kirsch. Let cool completely before storing in an airtight container. Chill for up to 1 week.

BOOZY CHEESECAKE

Steps:

• Preheat oven to 325°F Liberally spray a springform pan with non-stick spray.
• Combine crumbs, sugar and butter. Pack mixture into bottom of pan, going about 1" up the sides. Bake 7 minutes, until light brown.
• Meanwhile, beat cream cheese in work bowl of stand mixer with the paddle attachment until smooth. Add sugar and beat, again until smooth. Add the eggs one at a time; mix until fully incorporated before adding the next. Add the Bailey's and mix until smooth and fully incorporated.
• Sprinkle half the chips into the crust, then pour the filling on top. Sprinkle the remaining chips over the top of the filling. Bake 1 hour and 20 minutes until the top is golden brown. Turn off oven and crack the oven door; allow the cake to cool completely in the warm oven before refrigerating.
• If using the topping, whip the cream until thick, then add sugar and coffee and whip until stiff peaks form. Spread over the top of the cold cake after removing it from the springform pan.