The Cherry Bomb Food

CHERRY BOMBS

Steps:

• 1. Preheat the oven to 150C/ Gas 2. Prepare 1-2 trays with grease paper.
• 2. Whisk egg whites untill stiff.
• 3. Add icing sugar, ground almonds, dry coconut, essence drops.
• 4. Chopped cherries and add them to the dough.
• 5. Place bombs using tablespoon on the papers.
• 6. Put trays into the oven for 20 min or untill they're gold.
• 7. Take them out and leave to chill.
• 8. Enjoy !

SMOKED CHERRY BOMBS

Steps:

• Brown the beef in a skillet, drain and add the taco seasoning.
• Add 1/2 cup water and simmer for about 30 minutes.
• Set aside and cool.
• Cut the stems off of the peppers and scoop out the seeds.
• Fill with taco meat, and wrap the pepper with bacon.
• Secure with toothpicks, or a shish kebob, and smoke over apple wood on the grill for about 15 minutes or until the bacon is cooked, turning once after 7 minutes.
• Enjoy with a good cold beer.
• *I make my own taco seasoning as follows.
• 1/4 tsp Ancho chile powder.
• 1/4 tsp Chipotle chile powder.
• 1/4 tsp Cumin.
• 1/4 tsp nutmeg.
• 1/4 tsp paprika.
• 1/4 tsp garlic powder.
• 1/4 tsp onion powder.
• 1/4 tsp cayenne pepper.
• Mix well and store in an airtight container.

DRUNKEN CHERRIES AKA CHERRY BOMB

Steps:

• Cover Cherries in a jar with Rum.
• Serve in Pina colada`s or straight up.
• You can pour the rum on a cooked chocolate devils food cake before icing.

CHERRY BOMB

Steps:

• Muddle lime and mint leaves in a shaker or serving pitcher (if the pitcher is sturdy enough). Add cherry juice, gin, and seltzer and stir to incorporate. Serve over ice-filled glasses.

THE CHERRY BOMB

Steps:

• Using a muddler or the handle of a wooden spoon, muddle cherries, lemon and lime wedges, mint leaves, simple syrup, and bitters in a mixing glass or cocktail shaker. Add rum and stir to combine.

CHERRY BOMB (SHOT)

Steps:

• Pour red bull into a glass. Drop a shot glass filled with the Cherry Dr. McGillicuddy's into the red bull glass.
• SHOOT!

CHERRY BOMB FIREWORKS

Steps:

• Pour all ingredients, except cherry, over ice cubes in a tall 12-oz. glass.
• Stir slightly.
• Garnish with cherry.
• Enjoy!

CHERRY BOMBS

Steps:

• Line two muffin cups with plastic wrap. Divide ice cream between cups. Press a chocolate-covered cherry into each; smooth ice cream over cherries. Freeze overnight or until firm., Invert ice cream onto a waxed paper-lined plate; remove and discard plastic wrap. Spread jam over ice cream; freeze until firm., Place a wire rack over a sheet of waxed paper. Using a fork, transfer ice cream to rack. Pour ice cream topping over each to coat. Transfer to dessert plates; freeze until serving. Serve with whipped cream and chocolate syrup.

CHERRY BOMB CHICKEN

Steps:

• Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.
• Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container.
• Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
• Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
• Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
• Brush each chicken piece with thyme and oil mixture.
• Cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. Turn each piece and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.