Sour Cherry Vanilla Butter Food

CHERRY VANILLA BLINTZES

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 BUTTER

Steps:

• Combine the pureed cherries, juice and honey in a slow cooker.
• Cook on high, leaving the lid off, until the butter is thick. Stir occasionally. It should mound on a spoon. The time it takes for this will depend on the water content of the cherries and heat of the slow cooker.
• Alternatively, combine everything in a large stock pot and simmer on the stove, stirring almost constantly until thick. This will likely be faster but the constant stirring to avoid scorching is more hands-on.
• Get water bath canner, jars, lids, and rings ready.
• Pour the cherry mixture into jars leaving 1/2" headspace. Wipe rims. Place lids and rings.
• Process in half pints for 15 minutes (adjusting for elevation).
• Alternatively, freeze the jars.

WARM SKILLET SOUR CHERRIES WITH VANILLA ICE CREAM

Steps:

• Rub together sugar and lemon juice in a 12-inch heavy skillet with your fingertips until mixture resembles wet sand. Heat over moderately high heat, swirling skillet slowly, until sugar is melted and pale golden, 5 to 6 minutes. Add butter and swirl skillet until incorporated, about 30 seconds (mixture will bubble up). Add cherries, swirling skillet to coat, and bring to a boil (cherries will exude liquid; caramel will harden). Cook cherries, swirling skillet, until caramel is dissolved, 5 to 8 minutes. Pour through a medium-mesh sieve set over a bowl, then return liquid to skillet and boil until reduced to about 3/4 cup, 6 to 8 minutes. Remove from heat, then add cherries and kirsch. Return to stove and boil 30 seconds.
• Spoon warm cherries into shallow bowls and top with scoops of ice cream.

SOUR CHERRY COBBLER

Steps:

• Working over a bowl pit the cherries, discarding the pits and reserving the cherries and any juices in the bowl, and into the cherries stir the cornstarch, 2/3 cups of the sugar, the lemon juice, and almond extract. In a small bowl stir together the flour, the baking powder, the salt, the remaining 2 tablespoons sugar, and the butter, blend the mixture until it resembles coarse meal, and stir in 1/4 cup boiling water, stirring until the batter is just combined. In an 8-inch cast-iron skillet or flameproof baking dish bring the cherry mixture to a boil, drop the batter by heaping tablespoons onto it, and bake the cobbler in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the cobbler with the ice cream.
• Make Peach and Brown Sugar Ice Cream:
• In a saucepan combine the peaches, the granulated sugar, and 1/4 cup water and simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the peaches are soft. Purée the mixture in a food processor or blender, force the purée through a fine sieve into a bowl, and let it cool. In the pan, cleaned, cook the brown sugar with 1/4 cup water over moderately low heat, stirring, until it is dissolved. In a large bowl with an electric mixer beat the yolks and the whole egg until they are frothy, beat in the brown sugar syrup, and beat the mixture until it is thick and pale. Stir in the half-and-half, scalded, pour the mixture into the pan and cook it over moderately low heat, stirring with a wooden spoon, to 175°F. on a candy thermometer. Strain the custard through the fine sieve into another large bowl, let it cool, and stir in the peach purée, the cinnamon, the nutmeg, and the peach schnapps. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart.

SOUR CHERRY CRUMBLE

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.