Danish Cherry Soup Kirsebærsuppe Food

OMG SO GOOD CHERRY CHEESE DANISH, QUICK & EASY

Steps:

• 1. Preheat oven to 375 degrees. Grease cookie sheet.
• 2. Unroll dough onto cookie sheet forming a 13x7" rectangle. Seal all perforations with your fingers.
• 3. In medium bowl, beat cream cheese and 2 T. sugar by hand. Add slightly beaten egg yolk and mix thoroughly. Spoon lengthwise down center of dough in a 2 1/2" strip. Spoon pie filling on top of cream cheese mixture.
• 4. Carefully cut 1" wide strips on each side of filling to within 1/2" of filling. Fold strips at an angle across filling mixture, alternating from side to side.
• 5. In small bowl, mix egg white and water; beat well. Brush egg white mixture over dough. Sprinkle with 1 tsp. sugar.
• 6. Bake 15-20 minutes until golden brown. Remove cookie sheet onto serving platter. Cool slightly.
• 7. In small bowl, beat powdered sugar, extract and enough half and half (or milk) to make a drizzle and drizzle across top in a decorative manner.

OVERNIGHT CHERRY DANISH

Steps:

• In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips. , Place 2 strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool., For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.

PHILADELPHIA-CHERRY DANISH DESSERT

Steps:

• Heat oven to 350°F.
• Unroll 1 can crescent dough into 2 rectangles; press onto bottom of 13x9-inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.
• Beat cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until blended; spread onto crust. Cover with pie filling.
• Unroll remaining can of crescent dough into 2 rectangles; pat into 13x9-inch rectangle, firmly pressing perforations and seams together seal. Place over pie filling.
• Bake 25 to 30 min. or until golden brown; cool slightly.
• Mix milk and remaining sugar until blended; drizzle over dessert.

CHERRY SOUP

Steps:

• In large saucepan, place the cherries, water, sugar and cinnamon. Bring to a boil. Cook for 15 minutes or until cherries until tender. Adjust sugar, if necessary, depending on tartness of cherries. , For dumplings, combine the flour, baking powder and salt; stir in milk. Drop by teaspoonfuls into boiling soup. Cover and cook for 10-15 minutes or until dumplings are fluffy. Serve immediately.

DANISH FRUIT SOUP

Steps:

• In a large bowl, mix dry gelatin and salt.
• Gradually stir in boiling water until gelatin is well dissolved.
• Add raspberries, cold water and lemon juice: mix well.
• Refrigerate 15-20 minutes.
• Just before serving; stir soup.
• Garnish with dollop of sour cream and ground nutmeg if desired.

CHERRY SOUP

Steps:

• If using fresh cherries, remove stem and pit.
• Bring to a boil, in a large nonreactive pot, the cherries, cinnamon and water. Cook at a low boil, until cherries have lost their color, 15-20 minutes. If you are using frozen cherries, reduce water to 3 3/4 cups and cook for only 10 minutes.
• Remove cinnamon stick and discard.
• Drain cherries, reserving the liquid. Reserve liquid and set aside half the cherries.
• Puree remaining cherries and reserved liquid in batches with blender, food processor or stick blender. Return to pot.
• Add lemon juice, sugar or honey, and the cherry liqueur or wine. Reheat and add remaining cherries.
• Serve hot or chilled, topped with a dollop of whipped cream, sour cream or yogurt.

CHERRY SOUP

Steps:

• In a large heavy saucepan, stir together all the ingredients EXCEPT the cherries.
• Over medium heat, stir until thickened & smooth.
• Stir in cherries & cook for 1 minute.
• Pour into serving bowl, then cover & chill.
• Discard cinnamon stick before serving.

DANISH CHERRY SOUP (KIRSEBæRSUPPE)

Steps:

• Pit one cup of cherries and reserve.
• Cook remaining cherries in 3 quarts water; when tender, press through a sieve.
• Add the cup of pitted cherries, cinnamon stick, and lemon slices to the juice.
• Cook slowly for a few minutes.
• Make a paste of cornstarch and a little juice or water; add to soup, stirring constantly.
• Bring to a boil and add the sugar.
• Serve hot or cold.

COLD CHERRY SOUP

Steps:

• Drain cherries, if necessary, saving liquid.
• Puree cherries and reserved liquid, if any, in blender or food processor.
• Add enough water to cherry puree to make 2 quarts.
• Add vinegar, cornstarch, and cinnamon.
• Place in pan and cook, stirring constantly, until slightly thickened.
• Remove from heat.
• Add cream.
• Season with additional sugar to taste.
• Chill.
• When ready to serve, top with sweetened whipped cream and dust with cinnamon or nutmeg to garnish.
• **Can be used as the soup course of a meal, but substitute sour cream for the whipped sweetened cream to garnish and season to taste with salt or vinegar to taste.

CRAZY-DELICIOUS CHEESY CHERRY DANISH

Steps:

• Preheat oven to 350 degrees F.
• To make the icing: In a small microwave-safe bowl, combine powdered sugar, cornstarch, vanilla extract, and 1 1/2 teaspoons of cold water. Mix until the ingredients have dissolved.
• Add marshmallow creme and microwave for 5 seconds, or until the creme is soft enough to fold into the mixture. Stir until smooth. Add whipped topping and stir again, until evenly combined. Cover and refrigerate the icing until you're ready to ice the Danish.
• To make the Danish: In a medium bowl, combine cream cheese, oats, granulated sugar, soymilk, and almond extract, and stir until thoroughly mixed. Fold in cherries and set aside. This is your filling.
• Spray a large baking sheet with nonstick spray. Roll out the dough on the sheet into a large rectangle of even thickness. If using crescent roll dough, pinch together perforated seams to seal. Arrange baking sheet in front of you so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon the cherry filling lengthwise across the middle third of the dough, leaving 1/2-inch borders on the left and right of the filling.
• Starting from the top, make 12 vertical cuts-about 1 inch apart-along the top section of the dough, stopping about 1/2 inch from the filling. Repeat with the bottom section of the dough. This will create 1-inch-wide strips of dough on both the top and bottom of the filling.
• Alternate folding the 1-inch strips from the top and the bottom over the filling, covering the filling completely and creating a crisscrossed, "braided" appearance. When you reach the last few strips, cross them toward the middle of the Danish. After all the strips have been folded, fold the left and right sides of the dough in toward the filling, so the filling cannot escape, and pat firmly to seal.
• Bake in the oven for 15 to 20 minutes, until pastry is crispy and golden brown. Allow it to cool completely.
• Just before serving, stir icing and drizzle it over the entire Danish. Cut Danish into 8 slices and indulge! (P.S. Refrigerate leftovers.)
• PER SERVING (1/8th of recipe, 1 slice): 147 calories, 5g fat, 312mg sodium, 22.5g carbs, 0.5g fiber, 10g sugars, 4g protein

DANISH CHERRIES

Steps:

• 1) Place cherries in a heavy medium-sized saucepan, and cook over medium heat, covered, for 10 minutes.
• 2) Meanwhile, combine cornstarch and sugar in a small bowl. Add lemon juice and whisk until smooth. Stir this into the hot cherries, and cook over medium heat, stirring frequently, until thick (5 to 8 minutes).
• 3) Remove from heat and stir in lemon rind, almond extract and slivered almonds. Serve hot, warm, room, temperature, or cold, top with whipped cream, whipped ricotta or yogurt.

CHERRY CHEESE DANISH RECIPE

Steps:

• Preheat oven to 400°.
• Lay out one roll of puff pastry and cut it in half and then in half again. Making 4 even squares.
• Leaving a ½ centimeter edge, start ½ centimeter in from the corner and cut parallel to one side not quite to the middle. Start from where you cut at the corner and make an L going down the other side but not all the way to the middle. Do this on each corner. (see photo for example)
• Repeat on all 4 squares.
• Mix cream cheese, sugar and Bourbon in a bowl. Put one scant teaspoon in the middle of each corner of the pastry.
• Place one cherry and small amount of filling on each cream cheese corner.
• Dip finger in water and dampen each corner to help them stick.
• Fold each cut corner piece into the middle making sure to press slightly so it will hold. Put one cherry in the middle.
• Repeat with second roll of pastry.
• Bake for 12 min.
• Remove from oven and sprinkle with powdered sugar. Enjoy!

EASY CHERRY DANISH RECIPE WITH CREAM CHEESE

Steps:

• Heat oven to 375°F. Remove crescent dough from can, but DO NOT unroll. Cut dough into 8 slices and place 2 inches apart on cookie sheet. Press each slice into 3 inch round pieces, making sure to leaving ridge around outer edge.
• In small bowl, mix together cream cheese and 4 tablespoons powdered sugar. Spoon about 2 teaspoons cream cheese mixture on center of each piece of dough and spread around the center.
• Top the cream cheese mixture with 1 teaspoon cherry pie filling. Bake 12 to 14 minutes or until golden brown. Cool 4- 5 minutes on cookie sheet before moving them.
• In a small bowl, mix 1/2 cup powdered sugar and 2-3 teaspoons of milk. Start with 2 tsp of milk and add more for your desired constancy. Drizzle glaze over Danish using a spoon and serve warm.

CHERRY DANISH

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. On a large floured surface, roll dough out to a 24x16-in. rectangle. Dot half of the dough with 1/4 cup shortening; fold dough lengthwise. Fold the dough 3 times lengthwise, then 2 times widthwise, each time dotting with some of the remaining shortening. Place dough in a greased bowl; cover and let rise 20 minutes., On a floured surface, roll dough into a 16x15-in. rectangle. Cut into 8x3/4-in. strips; coil into spiral shapes, tucking ends underneath. Place in 2 greased 15x10x1-in. baking pans. Cover and let rise in a warm place until doubled, about 1 hour. , Beat remaining egg. Make a depression in the center of each roll; brush with egg. Fill with 1 tablespoon pie filling. Bake at 375° for 15-18 minutes or until golden brown. Cool on a wire rack.Combine confectioners' sugar, vanilla and milk; drizzle over rolls. Sprinkle with almonds.

DANISH POTATO SOUP

Steps:

• In a soup kettle, bring ham bone and 2 quarts water to a boil. Reduce heat and simmer 1 hour or until meat pulls away from the bone. , Remove ham bone. When cool enough to handle, trim any meat and dice. Discard bone. Return ham to kettle along with potatoes, onions, celery, parsley, cabbage and carrots; cook 40 minutes. , Combine flour and 1/4 cup cold water until smooth. Slowly pour into the soup, stirring constantly. Bring soup to a boil; cook 2 minutes. Reduce heat; stir in cream. Remove from the heat. Garnish with nutmeg.

DANISH FRUIT SOUP

Steps:

• In a large bowl, combine gelatin and salt. Gradually stir in boiling water until gelatin is dissolved. Stir in the raspberries, cold water and lemon juice. Refrigerate for 15-20 minutes. , Just before serving, stir soup. Garnish with sour cream and nutmeg if desired.