Kirsch And Tart Cherry Souffles Food

KIRSCH AND TART CHERRY SOUFFLES

Steps:

• Mix preserves and 1 tablespoon kirsch in small bowl; set mixture aside. Combine cream, sugar, vanilla and remaining 1 tablespoon kirsch in medium bowl. Beat to soft peaks. Cover and refrigerate whipped cream. (Can be prepared 6 hours ahead.)
• Preheat oven to 400°F. Butter six 1 1/4-cup soufflé dishes. Sprinkle with almonds or sugar. Place flour in heavy large saucepan. Gradually whisk in milk. Mix in 1/3 cup sugar, then cherries. Bring to boil, stirring constantly. Remove from heat. Mix in yolks 1 at a time. Add butter and stir until melted. Mix in kirsch, vanilla and cinnamon. (Soufflé base can be prepared 2 hours ahead. Press plastic onto surface and let stand at room temperature. Before continuing, reheat over low heat until barely warm, stirring constantly.)
• Beat whites and salt in large bowl until soft peaks form. Add remaining tablespoons sugar and beat until stiff but not dry. Mix 1/4 of whites into soufflé base. Gently fold in remaining whites. Divide among prepared dishes. Place in oven and reduce temperature to 375°F. Bake soufflés until firm to touch and tops are brown, about 18 minutes. Serve immediately, topping each with dollop of whipped cream and spoonful of cherry preserves mixture.

KIRSCHSTREUSEL (GERMAN CHERRY STREUSEL TART)

Steps:

• Preheat oven to 350 degrees F. Grease a 10" springform tart pan.
• YEAST SHELL:.
• Sift flour into a large mixing bowl, and make a well in the center. Crumble the yeast into the well, then sprinkle the sugar and salt over it.
• Put the milk in a small saucepan with the butter. Gently heat the milk and butter until the butter has melted. Pour this over the flour/yeast. Knead the mixture by hand until it forms a smooth dough.
• Cover dough and allow to rest in a warm place for about 30 minutes, or until dough has doubled in volume.
• Place risen dough onto a lightly floured surface and knead it again.
• Roll dough out and place it into the prepared tart pan, pressing the dough up the sides of the pan.
• FILLING:.
• Place the cherries in the prepared shell. In a medium bowl, combine the flour and sugar. Using a pastry blender or two forks, cut in the butter until mixture becomes crumbly. Sprinkle crumbly mixture evenly over cherries.
• Bake tart in a preheated oven for about 30 minutes. Cool on a wire rack for approximately 10 minutes.
• GLAZE:.
• In a small mixing bowl, combine the powdered sugar, vanilla extract, and 2 tbs of water or milk. Stir until smooth. If needed, add more water or milk, 1/2 tsp at a time, until desired consistency for drizzling is reached. Drizzle glaze over slightly cooled tart.