Archived entries for cherry

Cherry Crumble

Yesterday, I was in the mood for a sweet treat.  I thought this would be a great time to finally use up these cherries which have been lounging in the freezer for the past (two) years.  Ahh!  Yes, I admit it, I forget about things for two years.  But I finally righted my wrongs and made them into a delicious dessert.  Here’s the quick recipe!

Cherry Crumble

  • 6 c. frozen cherries
  • 1 1/2 c. sugar
  • 2 Tbs corn starch
  • 1/2 tsp almond extract
  • 1/2 c. butter (1 stick), cold
  • 1/2 c. flour
  • 1/2 c. brown sugar
  • 3/4 c. rolled oats
  • 1/4 tsp salt


Frozen cherries.

Make your cherry filling: in a sauce pan, add cherries, sugar, almond extract and corn starch.  For my recipe, I use frozen cherries.  You can obviously use fresh as well, but you’ll want to add 1/4 c. of water to the mixture as well.  Frozen berries tend to be more watery so you don’t need this step if using frozen.  Bring ingredients to a boil and then reduce heat to a simmer.  Simmer until a nice cherry syrup forms.  You can tell by the bubbles appearing more viscus.

*Note on the almond extract: You can skip it if you don’t have any.  Almond extract just helps bring out the cherry flavor a bit.  You can also use a bit of cherry liqueur if you have any, or you can go all purist and just stick with the cherries.

Assemble your crumble: using a food processor or a bowl with a pastry cutter or fork, pulse (f.p.) or mash up (hand tools) the cold butter into chunks. I suggest using cold because you want it chunky.  Warm butter just smears all over the place and doesn’t give as good a result.  Add the rest of your ingredients and mix until mixed and chunky.  (I think that sounds stupid but, its the directions: Mix until mixed.  OK???)

Bake your crumble: Mix your filling and half your crumble mixture into the baking dish of your choice.  Will you take a moment to appreciate my beautiful dish my sister gave me for Christmas?  Its just the lovely Green Gingham Brioche Pan from Mepra Cookware!  (They really should be paying me for shameless plugs like that!)  ANYWAY:  Top with remaining crumble and bake at 400 degrees for 30 minutes.

And yum!  Serve with ice cream.  Its delicious!  Garaunteeeeed!  (I wish I could find a soundbite of Justin Smith, the Cajun cook saying that word so I could link it at the end of every post.  Tarnation!)

Quick and Fruity Breakfast Pastries

The best way to get everyone to like you is to fill them up with sweet treats. A Sunday brunch seems like the perfect opportunity for bribing people with some sort of delicious breakfast bites except for one thing: I hate getting up early. HATE IT. I also like to go out on Saturday night, so if I am going to make it the day before, it has to be fast and easy.


Black currant and cherry pastries with lemon zest sugar topping.

I’ve been obsessed with whipping up these quick danishes by stuffing puff pastry with a berry filling. Pre-made puff pastry is a shortcut we approve of, as making puff pastry from scratch is putzy and time consuming. Fresh or frozen berries can be thickened with sugar and cornstarch to create the filling or if you are really pressed for time, you can just open up a can of pre-made pie filling.

Quick Fruit Pastries

  • fruit filling
  • 1 package of puff pastry
  • 1 egg
  • 1/2 c. sugar
  • citrus zest.

To make your own Fruit filling:

  • 2 cups berries or chopped fruit, frozen, canned or fresh (doesn’t matter)
  • 1 c. sugar
  • 2 heaping Tbs cornstarch
  • 1/2 c. fruit juice (you can just use water if you don’t have juice)

Mix in a sauce pan, bring to a boil and continue to stir until the sauce is nice and thick. You can add some added flavoring to the filling depending on your fruit. Almond extract goes great with berries. Citrus zest can give be fun, but a little goes a long way.

Puff pastry usually comes in a box with two sheets. Defrost dough and roll out each sheet into 12″ squares. Cut the squares into quarters and quarter again so you have 16 small squares. Spoon 1 tsp of fruit filling into the center of each square. Brush raw egg along all edges of each square.

Assemble the small pastries by pinching the corners together at the center. Then pinch together the open corners so there are no places where filling can leak out. Pinch tightly with fingers to seal, if the dough is giving you trouble you can twist the dough.

Brush with raw egg and top with sugar. I like to add some fresh lemon or orange zest into the sugar to give some added pep!

Bake little guys for 15 minutes at 400 degrees. Remove from oven when the dough is nice and golden. Allow to cool completely before placing in air tight containers.

The next morning, these pastries are little light crispy bites of fruity friendship. Everyone will like you and you will be happy.

Cutest Christmas Candy: Kissable Mice!

These little cuties are really simple to make. Holding on to the stem, maraschino cherries are dipped into melted chocolate and pressed while wet against a Hershey’s kiss with almond slices placed for the ears. I used red cooking jell for the eyes. I love how the stem becomes a cute little curly tail!

These guys love climbing around their ginger snap hills.

This is one of the few times where the more mice you have in the kitchen, the better.

Double Chocolate Covered Cherry Cookies

Chocolate cookies, maraschino cherries, chocolate ganache. Can you think of anything we’re missing. Whiskey? Oh, its got that too.

Chocolate Covered Cherry Cookies.

  • 1/2 c. butter
  • 1 c. sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp whiskey**
  • 1 1/2 c. flour
  • 1/2 c. unsweetened cocoa powder
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 10 oz. jar of marachino cherries
  • 6 oz. semisweet chocolate
  • 1/2 c. sweet condensed milk

Using a mixer, cream together sugar and butter on low until fluffy. Add eggs, vanilla, and whiskey, beat well. In a large bowl stir dry ingredients together. Gradually add dry ingredients to creamed mixture, beat until well blended.

**Of course, I like to add whiskey to all things. If you don’t have any just add 1 1/2 tsp of vanilla.

Shape dough into 1″ balls and place on a cookie sheet. Press down in the center of the ball with your thumb.

Drain cherries and save the juice. Place a cherry in the center of the cookies. Bake cookies at 350 degrees for 8 minutes.

In a small sauce pan, combine chocolate and milk. Heat until chocolate is melted, stir in 1/4 c. cherry juice. After 8 minutes, remove tray from oven, spoon 1 tsp of ganache over cookies and place back in oven for 2-3 minutes.

Makes about 4 dozen.



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