CHRISTMAS CHERRIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h50m
Yield 32 to 36 cookies
Number Of Ingredients 8
Steps:
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy. Add the vanilla, egg yolks, lemon zest and juice and orange zest and mix until combined. Use a rubber spatula to scrape the bowl, then mix again. Add the sifted flour and mix until combined. Transfer the dough to a resealable plastic bag and refrigerate until firm, at least 1 hour.
- When ready to make the cookies, preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Cut about 18 candied cherries in half.
- Roll the dough into small balls and set on the prepared baking sheets. Gently press 1 cherry half cut-side down into each ball. Bake about 20 minutes, removing the cookies from the oven before they brown. Cool on a wire rack.
CHRISTMAS FIG JAM WITH CHERRIES
I came up with this after going to make Recipe #397116 realizing I didn't have any cranberries I went for the frozen cherries added a cinnamon stick. And voila this creation. Top Christmas toast or a croissant with this jam or serve along side a roast pork or turkey. Do use firm figs if to ripe the jam won't set up.
Provided by Rita1652
Categories Beverages
Time 1h45m
Yield 8-9 1/2 pint jars
Number Of Ingredients 10
Steps:
- Bring a boiling-water canner, half full with water, to simmer. Enough water to cover the jars by 1-2 inches. Wash jars and screw bands in hot soapy water; rinse with warm water. Or dishwasher and keep hot. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Pulse figs, cherries and orange keeping the fruit chunky. Pour fruit into 6- or 8-qt. sauce pot. Add lemon juice, sugars; stir. Add coconut oil or butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add vanilla. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minute Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
- Sealed jars can be store up to one year in a cool dark pantry.
- Unsealed store in refrigerator up to 1 month.
- Altitude times:.
- 1,000-3,000 5 minutes.
- 3,001-6,000 10 minutes.
- 6,001-8,000 15 minutes.
- 8,001-10,000 20 minutes.
Nutrition Facts : Calories 553.9, Fat 0.8, SaturatedFat 0.3, Sodium 19.8, Carbohydrate 141.7, Fiber 5.4, Sugar 135.1, Protein 1.8
NON-TRADITIONAL CHRISTMAS CAKE - NO CHERRIES
This is a recipe from www.cuisine.co.nz which I have modified slightly. The 900g mixed dried fruit refers to anything but sultanas, raisins or currants. I used crystallised ginger, dried peaches, dried figs, glace mixed peel, dried papaya, dried dates and dried pineapple. You can use anything you like (for instance dried mango sounds nice but it was too expensive here). To prepare the tin I lined it with 4 sheets of newspaper, then 2 sheets of heavy brown paper, greasing the uppermost sheet. Some people also put damp newspaper around the outside of the tin & tie this with string to secure it, but I didn't have any string. Finally, if you do not want to use alcohol, orange juice is fine in place of the brandy. (Time does not include fruit marinating time).
Provided by LilKiwiChicken
Categories Dessert
Time 3h40m
Yield 1 cake, 30 serving(s)
Number Of Ingredients 19
Steps:
- Combine sultanas, currants, and chopped dried fruit in the largest mixing bowl you have. Add the orange zest, juice, crushed pineapple (with juice) and brandy. Mix well.
- Cover and leave overnight to soak, stirring occasionally. (I left this for two days with no problems).
- Turn the oven onto 180 degrees C and toast the almonds until just brown. Remove from the oven, let cool, and add to the fruit mixture.
- Turn the oven down to 150 degrees Celsius.
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating to combine. The mixture might curdle but this isn't a problem.
- Stir through the vanilla and almond essences, then add to the fruit mixture with the ground almonds. Stir well to combine.
- Sift the flour, baking powder and spices together. Mix through the fruit mixture. (My grandma told me that a light hand is necessary & not to overmix - otherwise the cake turns out tough & dry - who am I to argue with grandma?).
- Spoon into a prepared baking tin (mine measures 7in x 9in), then bake for 3 hours.
- If the top starts browning too quickly cover with baking paper.
- Remove from the oven after 3 hours and cool. Gently pierce the top of the cake with a skewer in 10-12 places, then trickle over 3T of the extra brandy.
- Wrap in tin foil and baking paper, and store in an airtight tin for 3-4 months. Feed regularly with brandy to keep the cake moist and flavourful.
Nutrition Facts : Calories 438.1, Fat 10.7, SaturatedFat 4.1, Cholesterol 49.6, Sodium 37.2, Carbohydrate 51.9, Fiber 4.8, Sugar 21.4, Protein 5.2
CHRISTMAS CHERRY CHEWS
We make these around Christmas time, because the red and green cherries make it so holiday looking....warning, these are addictive, they taste almost like a fruitcake with a crust
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 25 portions (approx)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Grease a 9" x 13" baking pan.
- In a bowl, mix together the first 5 ingredients.
- Cut in the cold butter with a pastry blender until crumbly.
- Press mixture into the prepared baking pan.
- Bake for 8-9 minutes (don't overbake); remove and cool.
- Lower the oven temperature to 325 degrees.
- In a bowl, combine all topping ingredients; mix well.
- Spread topping over the cooled base.
- Sprinkle with pecan halves over top.
- Return to oven; bake for 30 minutes longer.
- Cool, cut into squares.
CHOCOLATE CHRISTMAS CHERRIES
Serve up Chocolate Christmas Cherries at your party this year. Pretty maraschino cherries inside a coffee-flavored cookie crumb and walnut coating are dipped into melted chocolate to become Chocolate Christmas Cherries, an elegant holiday treat.
Provided by My Food and Family
Categories Recipes
Time 2h
Yield Makes 3 dozen cherries or 18 servings, 2 cherries each.
Number Of Ingredients 9
Steps:
- Mix crumbs, sugar and walnuts; set aside. Add boiling water to coffee granules in small bowl; stir until coffee is dissolved. Add margarine and corn syrup; stir until well blended. Add to crumb mixture; mix well.
- Shape about 1 rounded teaspoonful of the crumb mixture around each cherry, leaving stem of cherry uncoated. Place in shallow pan; cover. Refrigerate 1 hour.
- Dip cherries, 1 at a time, in chocolate, holding cherries by the stems and turning until completely coated. Place on wire rack set over sheet of wax paper to collect drippings. Refrigerate 30 min. or until firm. Store in refrigerator.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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