Sour Cherry Vanilla Butter Food

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CHERRY VANILLA BLINTZES



Cherry Vanilla Blintzes image

Provided by Food Network

Categories     dessert

Time 3h5m

Yield 8 blintzes to serve 4

Number Of Ingredients 16

1/2 cup milk
1/2 cup water
3 large eggs
1 cup all-purpose flour
2 tablespoons melted butter
Nonstick vegetable spray
Cherry Filling, recipe follows
2 tablespoons canola oil
2 tablespoons butter
Sour cream or yogurt, as an accompaniment
1/2 cup dried cherries
1/4 pound cream cheese, at room temperature
1-teaspoon vanilla extract or 1/2 scraped vanilla bean
2 tablespoons sugar
1 large egg
1 pound (2 cups) farmer's cheese, pot cheese or cottage cheese

Steps:

  • Put the milk, water, eggs, and flour into a food processor or blender and process until smooth, about 10 seconds. If necessary, scrape down any solids that stick to the sides. Add the butter and process for a few more seconds to blend. Refrigerate, covered, for at least 2 hours or overnight. Set a 10-inch, non-stick crepe pan over moderately high heat, then spray with non-stick vegetable spray. When the pan is hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan. Cook for 1 1/2 minutes and lightly browned. Set aside on a plate, cooked side up, and continue with the remainder of the batter.
  • Place 2 tablespoons of Cherry Filling in the lower center of the blintz. Fold up once from the bottom then fold over the sides. Roll up the rest of the way. Repeat with the rest. Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a pan. In 4 small batches, fry the blintzes fold side down until golden brown. Gently flip to fry the other side. Serve with sour cream or yogurt.
  • In a small saucepan, cover the cherries with water and bring to a boil. Remove from the heat and let rest. In a bowl, mix together the cream cheese, vanilla, sugar and egg until blended. Gently mix in the pot, farmer or cottage cheese. Drain the cherries and fold in.

SOUR CHERRY CRUMBLE



Sour Cherry Crumble image

Fom Lucy Waverman's column in the Globe and Mail. I had it warm with vanilla ice-cream - real "comfort" food! (Ms. Waverman suggests making this with gooseberries as well - "but increase the granulated sugar to 1/2 cup if the are sour.")

Provided by Gerry sans Sanddunes

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb sour cherry, pitted (to pit the cherries, squeeze them between your fingers)
1/4 cup granulated sugar
3/4 cup all-purpose flour
1/4 cup butter
1/2 cup packed demerara sugar
1 pinch ground ginger
1 pinch ground cinnamon

Steps:

  • Pre-heat oven to 350*F.
  • Toss cherries with granulated sugar and place in an ovenproof dish.
  • Combine flour, ginger, cinnamon and Demerara sugar.
  • Using your fingertips (or the food-processor) rub butter into flour mixture until the mixture resembles coarse breadcrumbs.
  • Sprinkle mixture over fruit.
  • Bake at 350*F for 35-40 minutes or until golden.
  • Serve hot or cold with cream or custard.

Nutrition Facts : Calories 389.1, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 85.6, Carbohydrate 69.2, Fiber 2.5, Sugar 47.2, Protein 3.7

SOUR CHERRY CRUMB CAKES



Sour Cherry Crumb Cakes image

Frozen dark sweet cherries may be substituted for fresh sour cherries. Let frozen cherries thaw before using.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 16 squares

Number Of Ingredients 15

2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish
3/4 cup all-purpose flour, plus more for dish
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
  • Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
  • Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
  • Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

VANILLA BEAN CUSTARD WITH SOUR CHERRY SAUCE



Vanilla Bean Custard With Sour Cherry Sauce image

Make and share this Vanilla Bean Custard With Sour Cherry Sauce recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

2 cups low-fat milk or 2 cups skim milk
6 large eggs
1/3 cup sugar
1/8 teaspoon salt
1/2 vanilla bean, scraped seeds from
1 teaspoon cherry brandy (Kirschwasser would be used in Germany)
chocolate sprinkles
mint leaf (to garnish) (optional)
fresh cherries (to garnish) (optional)
1 cup sweetened whipped cream
1 1/2 cups sour cherries (fresh or canned)
2 tablespoons sugar (or to taste)
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325°F Heat milk to a low simmer in a small saucepan. Meanwhile, whisk together eggs, sugar and salt in a medium-sized mixing bowl. Gradually whisk hot milk into egg mixture. Stir in vanilla and Kirschwasser.
  • Pour custard mixture into 6 ramekins. Place ramekins in a large baking pan, and fill baking pan with water almost to ramekins' rims. Bake 35 to 45 minutes, until custards are set but still quivery when shaken. Let cool, then shake on chocolate sprinkles. Garnish also with mint leaves and fresh cherries if desired.
  • For a pretty presentation, ladle Sour Cherry Sauce onto 6 dessert plates, dividing evenly. Place a ramekin in center of each. Place whipped cream in a zippered plastic bag, and snip a corner to make a piping bag. Pipe dots around each plate, and drag a toothpick through dots, making them into hearts.
  • For Sour Cherry Sauce: Place sour cherries, sugar and cinnamon in a blender and puree until smooth. Strain through a fine mesh strainer into a pitcher before dividing among plates.

Nutrition Facts : Calories 212.2, Fat 8.1, SaturatedFat 3.5, Cholesterol 223.2, Sodium 168.4, Carbohydrate 25.8, Fiber 0.7, Sugar 24, Protein 9.7

SOUR CHERRY VANILLA BUTTER



Sour Cherry Vanilla Butter image

Talk about the house smelling delicious....wow this Cherry Vanilla Butter sure had a wonderful aroma. It is a very easy butter to make since you can process it in the crockpot. I did not measure my cherries but just filled my large crock a little over 1/2 way full. It was easy and fun to make this butter and the taste is amazing!...

Provided by Kimberly Biegacki

Categories     Other Sauces

Number Of Ingredients 7

10 lb pitted sour cherries (1 bucket)
water
1 tsp cinnamon, ground
1/2 tsp cloves, ground
1 vanilla bean or 6 to 7 tbsp. of a good vanilla
5 lb sugar
8 oz sugar cane panela

Steps:

  • 1. Start with a large bucket of pitted sour cherries.
  • 2. Fill crockpot with cherries and enough water to almost cover cherries. Cook overnight for 8 hours. Leave the lid tipped to let steam out.
  • 3. Cooked down cherries the next day. That are ready to be blended.
  • 4. Use a hand emersion blender on the cherries. Now, add your sugar, spices and vanilla bean.
  • 5. Split your vanilla bean and remove the seeds. Place the seeds and the bean down into the blended cherries.
  • 6. Cook for another several hours stirring ever so often till the butter becomes a thick consistency. When ready ladle into hot jars and seal.
  • 7. Now, give them a hot water bath for 15 minutes.
  • 8. Place on counter and let cool overnight. Next day, check seals and tighten. Place your labels on jars and store.
  • 9. June 17th, 2014 --- I must share that I used this sour cherry vanilla butter in this recipe I am posting https://www.justapinch.com/recipes/dessert/cookies/apple-butter-bars.html and it was fabulous! I will be making them again & again. I didn't have any apple butter but remembered my cherry butter so I used it instead. It was a perfect match.

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