Kirsch Cherry Shortcake Food

PLUM AND BLACK CHERRY BUTTERMILK SHORTCAKES WITH GINGER CARDAMOM WHIPPED CREAM

Steps:

• For the buttermilk shortcakes: Preheat the oven to 425 degrees F.
• Chill 2 large mixing bowls, a pastry cutter, the flour and cubed butter in the freezer for 15 minutes before assembling the shortcakes.
• Add the flour to one of the chilled mixing bowls. Working quickly, cut the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add the buttermilk until the dough is cohesive yet still moist. (You may not need all of it.) Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 4-inch biscuit cutter or the business end of a dry measuring cup, cut out 8 biscuits.
• Preheat a cast iron skillet in the oven for 5 minutes.
• Swirl the oil in the bottom of the skillet and gently arrange the biscuits in the skillet, making sure they are all nestled up against each other tightly.
• Brush the tops with the melted butter and sprinkle with the sanding sugar. Bake until the tops are just slightly golden brown, about 15 minutes.
• For the plums and cherries: Heat a 12-inch nonstick skillet over medium heat. Add the plums, cherries, granulated sugar, lemon zest and juice, ginger and cinnamon. Cook, stirring very gently as the fruit releases its juice, until the fruit is slightly soft, a few minutes. Take off the heat and add the butter. Gently stir until melted.
• For the ginger cardamom whipped cream: In the other cold bowl, mix together the cream, granulated sugar, vanilla, cardamom and ginger. Beat to medium peaks.
• For assembly: Split a warm shortcake with a fork. Place the bottom on a plate or shallow bowl and spoon on some of the warm plum and cherry mixture. Dollop on some whipped cream and sprinkle with some candied walnuts. Top with the top of the shortcake. Spoon on some more of the warm plum and cherry mixture, dollop on more whipped cream and sprinkle with more candied walnuts. Repeat with remaining ingredients to make 7 more.

CHOCOLATE CHERRY CRUMB BARS

Steps:

• Preheat oven to 325°F. Coat a 9-inch square baking pan with cooking spray; line with parchment paper, allowing a 2-inch overhang. Coat with cooking spray.
• Bring cherries, 2 tablespoons butter, 1/4 cup granulated sugar, and the water to a simmer in a saucepan over medium heat. Simmer, stirring occasionally, until almost all liquid has been absorbed, about 15 minutes. Remove from heat; stir in 1/4 cup granulated sugar. Let cool, stirring occasionally, until sugar has dissolved.
• Whisk together cocoa powder, salt, brown sugar, toasted coconut, and 2 cups flour in a bowl. Blend in remaining 2 1/4 sticks butter with a pastry blender or your fingertips until mixture resembles coarse meal; press 3 lightly packed cups cocoa mixture into prepared pan. Bake until just set, about 20 minutes.
• Put egg, remaining 1/2 cup granulated sugar, and the kirsch, if using, in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-high speed until pale, about 4 minutes. Fold in cherry mixture and remaining 7 1/2 teaspoons flour; stir in chocolate. Spread mixture evenly over crust; sprinkle with remaining cocoa mixture.
• Bake until a cake tester inserted into center comes out clean, about 50 minutes. Let cool completely on a wire rack. Run a knife around sides; lift out of pan. Cut into squares. Bars can be stored in an airtight container at room temperature up to 5 days.

CHERRY CHOCOLATE CHUNK SHORTCAKES

Steps:

• In medium bowl, toss cherries, 1/2 cup sugar and the kirsch until coated. Let stand 1 hour.
• Heat oven to 425°F. In medium bowl, stir Bisquick mix, 3 tablespoons sugar, the buttermilk and butter until soft dough forms. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough in 12 mounds (about 3 tablespoons each).
• Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 30 minutes.
• In small bowl, stir together whipped topping and chocolate syrup until blended. To serve, split shortcakes. Fill with cherry mixture and whipped topping mixture.

FRESH CHERRY SHORTCAKE

Steps:

• Combine 6 cups cherries, 6 tablespoons sugar, and lemon zest in a bowl. Allow cherries to rest for 2 to 3 hours.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Mix flour, 1/4 cup sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Whisk egg and half-and-half in a small bowl; stir into the flour mixture with a fork until dough is moistened with large clumps. Add a teaspoon more half-and-half to the bowl if dough won't come together.
• Roll tennis ball size scoops of dough and place on prepared baking sheet. Press each ball down lightly to form 1/2-inch discs. Brush dough with egg white and sprinkle with 1 teaspoon sugar.
• Bake in preheated oven until golden brown, 12 to 14 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Slice each cake in half horizontally. Layer a generous portion of halved cherries, almonds, and whipped cream between cake halves. Top with another dollop of whipped cream, almonds, and a whole cherry.