CHOCOLATE CHERRY BOMBE
Provided by Tyler Florence
Categories dessert
Time 13h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Line a 1 1/2 quart glass or stainless bowl with plastic wrap, leaving enough excess hanging over the edge, and stick it in the freezer.
- In a medium pot, combine the cherries, 1 cup of sugar, lemon juice, kirsch, and 3/4 cup of water. Simmer over medium-high heat until the juice from the cherries is released and the fruit is soft, about 20 minutes. Mix the cornstarch with 2 tablespoons of water to make a slurry and add it to the cherry mixture. Simmer, stirring, for another 2 minutes to thicken. Remove the cherry sauce from the heat, you should have about 4 cups. Put the cherry sauce in the freezer or in an ice bath to chill until cold.
- Using a wire whisk, beat 2 cups of the heavy cream, the remaining 1/4 cup of sugar, and vanilla together until soft peaks form. Using a rubber spatula, fold the whipped cream into half of the cherry mixture (2 cups) to make a light mousse - don't overdo it, it's ok if there are streaks of cream in the filling. Gently fold in the pistachios. Take the plastic-lined bowl out of the freezer and spoon the cherry mousse into it, filling it all the way to the top, and spreading evenly around the rim. Freeze again for at least 8 hours, so the mousse sets up firm.
- Heat the remaining 1 cup of cream and the chocolate in a pot over medium-low flame. Stir to melt the chocolate completely and smooth it out into the cream. Cool until warm to the touch, the chocolate should still be pourable.
- Take the bowl of cherry mousse out of the freezer and invert it, bottom-side up, on a wire rack set over a sheet pan. Carefully peel off the plastic and pour the chocolate ganache over the bombe to cover it completely, allowing the excess to drip down into the sheet pan. Stick the chocolate cherry bombe back in the freezer to chill. Using a couple of flat spatulas, carefully remove the bombe from the rack and put in on a chilled platter. Cut into wedges; serve with the reserved cherry sauce.
COLD CHERRY SOUP
Many versions of cold cherry soup originated in Hungary and Poland, where cooks would use sour cherries and a lot of sugar. Traditional cherry soups also are made with sour cream and heavy cream, and sometimes they are thickened with flour. I like this lighter version, which is made with drained yogurt instead of cream.
Provided by Martha Rose Shulman
Categories appetizer
Time 30m
Yield Serves six to eight
Number Of Ingredients 7
Steps:
- Pit the cherries, and place the pitted cherries in a bowl and the pits in a large soup pot. Add the water to the pot, and bring to a boil. Reduce the heat and simmer five minutes. With a skimmer, remove the pits from the water. Add the sugar, red wine, salt and lemon zest, and bring back to a boil over medium-high heat. Boil five minutes, then add the cherries. Bring to a simmer, turn the heat to low, cover and simmer five minutes. Remove from the heat.
- Place the yogurt in a large bowl and slowly whisk in a cup of the liquid from the soup once it is no longer simmering. Whisk until the mixture is smooth. Slowly add the rest of the soup, and whisk or stir until smooth. Allow to cool, stirring from time to time, then refrigerate until cold. Before serving, you will have to stir or whisk again, as the liquid and yogurt will separate. Still, the soup is easily homogenized.
- Serve in bowls or in glass tumblers. If you wish, garnish with additional halved, pitted fresh cherries.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 96 milligrams, Sugar 25 grams
DRIED CHERRY CHILI
This recipe, which I haven't made yet, comes from the Cherry Marketing Institute and is loaded with antioxidants. They recommend that you garnish with corn strips, red onion and avocado. It could be made vegetarian, and I'd like to try it with beef. I would increase the spices, too.
Provided by firefly68
Categories Poultry
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat 1 cup of broth. Place cherries in small bowl. Add hot broth and set aside.
- Heat olive oil in a 4-quart saucepan over medium heat. Add onion; sauté until onion is soft, about 5 minutes. Add garlic and jalapeno; cook 1 minute. Do not brown. Add turkey; cook until it is no longer pink.
- Add bell pepper, chili powder, cumin, coriander, mustard and oregano. Cook over medium-high heat, stirring occasionally, about 2 minutes. Add tomatoes and remaining broth; bring to boil. Reduce heat; simmer, uncovered, about 5 minutes.
- Stir in beans, cilantro and cherry mixture. Continue cooking until thoroughly heated.
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