Culinary Confessional

Cherry Limeade

           4 maraschino cherries

1/4 cup maraschino cherry syrup

1/2 lime, cut into wedges

12 oz Sprite

1 cup crushed ice

                  Place the cherries and 1 lime wedge on the bottom of a glass, followed by the crushed ice. 

  Add the Sprite, cherry liquid, and the juice squeezed from rest of the lime.  Stir, then serve.

              Approximate Nutritional Values: http://www.food.com/recipe/sonic-cherry-limeade-79542

Cherry Chocolate Monkey Bread 1/2 cup sugar 2 tbsp cinnamon 2 pkg Pillsbury Grands biscuits 1 stick butter 1 tbsp almond extract 1 can cherry pie filling 1/2 cup brown sugar 3 tbsp cream cheese 1/2 cup milk chocolate chips 2 tbsp of milk Non-stick cooking spray Preheat oven to 350-deg. Coat a bundt pan with the non-stick spray. In a small bowl combine the cinnamon and sugar. Unroll the biscuits and cut each piece of dough into four pieces. Drop the dough into the cinnamon-sugar and toss to coat, then place in a large mixing bowl. In a small saucepan, combine the butter, almond extract, cherry pie filling, and brown sugar over medium-low heat. Cook until the butter is melted, stirring occasionally, then pour over the dough, followed by any additional cinnamon-sugar. Stir gently to evenly coat the dough. Pour the mixture into the bunt pan and bake for 50 minutes, checking after 40 to ensure it’s not browning too quickly. (Note: if the dough begins to burn, tent with tinfoil.) In the meantime, in a small saucepan set over low heat, combine the cream cheese, chocolate chips, and milk, stirring consistently until smooth. Once firm, let sit in the pan for ten minutes, then place a large plate over the bundt pan and invert it. Drizzle with the chocolate sauce, then serve. Approximate Nutritional Values: http://www.food.com/recipe/microwave-chocolate-cherry-snack-cake-41013

Pina Colada Trifle 2 cups cold milk 1 pkg instant vanilla pudding mix 8 oz Cool Whip, thawed 1 store-bought angel food cake, cut into 1” cubes 20 oz canned pineapple chunks, drained and chopped 1 cup toasted coconut 10 maraschino cherries In a medium bowl, whisk together the milk and pudding mix for 30 seconds, then let stand for two minutes or until the mixture thickens. Then gently fold in the Cool Whip. In a trifle dish or glass bowl, layer half of the cubed cake pieces, half of the pudding, half of the pineapple, and half of the coconut. Repeat with the remaining cake, pudding, pineapple, and coconut, then top with the cherries. Cover with plastic and chill for 1 hour before serving. Approximate Nutritional Values: http://www.food.com/recipe/pina-colada-trifle-256935

Easy Raspberry-Chocolate Brownie Trifles 2/3 cup Cool Whip 1 tbsp sugar 1 tsp vanilla paste 2 pkg store-bought two-bite brownies, crumbled (divided) 1 cup fresh raspberries 1 cup fresh cherries, pitted and halved 1 cup store-bought chocolate sauce 1/3 cup cocoa powder In a large chilled mixing bowl, combine the Cool Whip, sugar, and vanilla. Beat with an electric hand mixer on medium speed until soft peaks form, then set aside. Divide half of the crumbled brownies between 4 tall parfait glasses or water goblets. Divide half of the raspberries, cherries, chocolate sauce, and whipped cream between the four glasses, creating layers on top of the brownies, then repeat with another layer of the remaining brownie pieces, raspberries, cherries, chocolate sauce, and whipped cream on top. Garnish with a sprinkle of the cocoa powder and either serve immediately or cover and chill up to 4 hours. Approximate Nutritional Values: http://www.food.com/recipe/raspberry-truffle-brownies-42626

Chocolate Cherry Mousse Pie 4 oz dark chocolate (plus extra for garnish) 14 oz sweetened condensed milk (divided) 1 tbsp almond extract (divided) 1 store-bought graham cracker piecrust 20 oz maraschino cherries, drained and halved 8 oz cream cheese, room temperature 1 cup milk 4 oz instant vanilla pudding 3 cups Cool Whip In a small bowl set over a pot of simmering water over low heat, melt the chocolate and half of the condensed milk.  Once melted, stir in half of the almond extract. Pour the chocolate mixture into the bottom of the prepared graham cracker crust, then top with half of the cherry halves. Reserve a few cherries for garnish, then chop the remaining cherries and set aside. In the bowl of an electric stand mixer fitted with a whisk attachment, whip the cream cheese until light and fluffy. Gradually add the milk, followed by the remaining condensed milk.   Then add the pudding mix, the remaining almond extract, and the chopped cherries.  Once well combined, gently fold in the Cool Whip by hand. Pour the mousse into the piecrust and chill for 4 hours or until set. Garnish with the remaining cherries and chocolate. Approximate Nutritional Values: http://www.food.com/recipe/chocolate-cherry-mousse-377825

Dark Chocolate-Covered Cherry Cookies 1/2 cup butter 1 cup sugar 1 egg 1/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 tsp vanilla paste 1/2 cup cocoa 1-1/2 cups flour 10 oz jar maraschino cherries, drained (juice reserved) 1 cup dark chocolate chips 1/4 cup sweetened condensed milk Non-stick cooking spray Preheat oven to 350-deg.  Coat two baking trays with the non-stick spray. Melt the butter in a small saucepan over medium heat, then whisk in the sugar.  Once combined, remove from heat and set aside. When the mixture has cooled slightly, rapidly whisk in the egg.  Then add the baking powder, baking soda, salt, vanilla, and cocoa, whisking after each addition until fully combined. Add the flour and stir well.  (Note: the dough will be stiff and a slightly crumbly.) Roll the dough into walnut-sized balls and place on the greased cookie sheets, about 2” apart.  Press down in the center of each dough ball to make an indentation, then place a cherry in each indentation. In a double boiler set over low heat (or a glass or metal bowl set over a smaller pot of simmering water), combine the chocolate chips and the sweetened condensed milk.  Stir constantly until the chocolate melts, then add the reserved cherry juice, one tsp at a time, until the sauce is thick. Spoon one tsp of the sauce over the center of each cookie, just enough to cover the cherry. Bake for 10 minutes until the edges are crisp but the centers are set, then let the cookies cool on the baking sheet for 2 minutes before removing to a wire rack to finish cooling completely. Approximate Nutritional Values: http://www.food.com/recipe/chocolate-cherry-cookies-20374

Chocolate Cherry Tiramisu 7 tbsp sugar (divided) 1 tbsp butter, softened 8 oz cream cheese, softened 1 cup heavy cream 1 oz chocolate liqueur 1/4 oz coffee liqueur 21 oz canned cherry pie filling 8 ladyfinger cookies 4 oz semi sweet chocolate, grated In the bowl of an electric mixer fitted with a whisk attachment, combine 6 tbsp sugar, butter, and cream cheese. Beat on medium speed then, once completely smooth, slowly add the cream until stiff peaks form. Using a colander over a bowl, separate the cherries from the liquid, then pour the cherry liquid into a separate bowl. Whisk in the chocolate liqueur, coffee liqueur, and remaining tbsp sugar. Working one at a time, dip both sides of the ladyfingers into the cherry filling, then crumble into crumbs.  Divide the crumbs between 4 glasses, pressing gently to form a crust.  Add a large spoonful of cream on top of the ladyfinger crumbs in each glass and smooth into an even layer.  Top with half of the chocolate shavings, followed by a spoonful of the cherries, another spoonful of the whipped cream, and the remaining chocolate shavings. Chill until ready to serve. Approximate Nutritional Values: http://www.food.com/recipe/cherry-tiramisu-cups-212397

Sweet and Spicy Turkey Brie Panini 6 tbsp cherry jam (or you can use leftover cranberry sauce, if preferred) 1 canned chipotle pepper, seeded and chopped 1 tbsp adobo sauce 4 ciabatta rolls, sliced 4 oz brie cheese, sliced 6 oz roasted turkey, sliced 1 large ripe pear, sliced and cored 3/4 cup fresh spinach leaves Preheat a panini press, large grill pan, or skillet over medium-high heat. In a small bowl, whisk together the cherry jam, chipotle pepper, and adobo sauce.  Divide the cherry-chipotle sauce evenly between the four ciabatta rolls, spreading the mixture on both the top and bottom halves. On the bottom half of each roll, layer the brie cheese, turkey, pear slices, and spinach leaves. Top with other halves of the rolls. Place the sandwiches on the panini grill or pan, working in batches if necessary. (Note: If using a grill pan or skillet, place a brick wrapped in tinfoil on top of the sandwiches.)  When the bread is toasted on both sides and the cheese is melted, remove the sandwiches from the panini press, cut in half, and serve immediately. Approximate Nutritional Values: http://www.food.com/recipe/strawberry-turkey-brie-panini-365592

Chocolate Cherry Trifle 2 boxes brownie mix 1 cup black cherry jam or jelly 1/2 cup cherry brandy 2 cups bottled sour cherries, drained 5 oz dark chocolate, chopped (divided) 1-1/3 cups plus 1 tbsp milk 4-1/3 cups plus 1 tbsp heavy cream (divided) 8 egg yolks 1/2 cup plus 1 tbsp sugar 1/3 cup cocoa Make the brownies (in two pans) according to package directions, then set aside to cool. Once cooled, slice the brownies in half, then spread the cherry jam over the bottom layer.  Top with the top layer to make “sandwiches,” then slice into 2” squares. Layer the brownie sandwiches along the bottom of a large, wide trifle bowl and pour the cherry brandy over them so that the brownies soak it up. Top with the drained cherries, then cover with plastic wrap and let marinate in the fridge for 30 minutes. In the meanwhile, melt 4 oz of the dark chocolate in a bowl over a pot of simmering water, being careful that the bowl with the chocolate never touches the water.  Once the chocolate is melted, ser aside. In a saucepan, whisk together the milk and 3-1/3 cup of heavy cream until warm. In a large bowl, whisk together the egg yolks, sugar, and cocoa. Pour the warm milk and cream into the bowl, whisking constantly to ensure the eggs don’t curdle.   Stir in the melted chocolate, scraping the sides with a rubber spatula to incorporate all of it, then pour the custard back into the pot. Cook over medium heat, being careful that the mixture never boils, until the custard thickens, stirring constantly. Once thick, pour the custard into a bowl and cover with plastic wrap.  Place in the refrigerator and let cool for at least 3 hours. When the custard is cold, pour it over the brownie layer in the trifle bowl, then cover in plastic wrap and place in the refrigerator to set overnight. Just before serving, whip the remaining cup of heavy cream and spread it gently over the layer of custard. Garnish with the remaining 1 oz of grated dark chocolate. Approximate Nutritional Values: http://www.food.com/recipe/chocolate-cherry-trifle-dessert-269707

Lamb Chops with Feta and Cherry Sauce Eight 4 oz lamb chops 1/4 cup extra virgin olive oil 1 shallot, chopped 2 garlic cloves, minced 2 tbsp fresh thyme, chopped 1 cup dried cherries 1 cup sherry vinegar (or red wine vinegar as a substitute) 1/2 cup chicken broth 2 tbsp brown sugar 3 tbsp butter 2/3 cup crumbled feta cheese Salt and pepper to taste Preheat oven to 400-deg.  In a small bowl, whisk together the oil, garlic, and thyme.  Rub the marinade over lamb, then season with salt and pepper.  Transfer the chops to a baking sheet. In a small saucepan over medium-high heat, combine the shallots, cherries, vinegar, broth, and sugar.  Bring to boil, stirring until sugar dissolves, then reduce heat to medium-low and simmer until the liquid is slightly reduced, about 15 minutes.  Then whisk in the butter and season sauce with salt and pepper. Bake the lamb in the oven for 13 minutes, then top with the feta cheese and bake another 5 minutes or until the cheese is melted.  Plate the lamb chops with generous spoonfuls of the cherry sauce on top. Approximate Nutritional Values: http://www.food.com/recipe/black-cherry-and-black-pepper-lamb-chops-with-sweet-pea-risotto-432842

Drunken Chocolate-Covered Cherries 45 fresh bing cherries, rinsed but keep the stems on 3.5 oz amaretto liquor 12 oz dark chocolate chips   Carefully slice a few shallow slits into each cherry, then place them in a bowl and cover with the liquor.  Let soak at least four hours, preferably overnight. Once “drunken,” drain the liquid from cherries and dry them with paper towels.  Set aside. Bring a small pot of water to a boil, then cover with a larger glass bowl, ensuring that the bottom of the bowl does not touch the water.  Place the chocolate in the bowl and stir occasionally until melted. Carefully dip each cherry, by the stem, into the chocolate, letting the excess chocolate drip back into the bowl.  Place the cherries on a baking sheet lined with parchment paper, ensuring they do not touch. Refrigerate the cherries until the chocolate is hardened, about 2 hours. Approximate Nutritional Values: http://www.food.com/recipe/my-famous-chocolate-covered-cherries-145411

Tropical Fruit Punch 1-1/2 cups mango juice 1/2 cup pineapple concentrate, thawed 1/2 cup lemonade concentrate, thawed 2 cups fresh orange juice 3 cups ginger ale 4 tbsp grenadine Mix all ingredients together.  Serve over ice in tall glasses. Approximate Nutritional Values:  http://www.food.com/recipe/tropical-fruit-punch-114036

Arugula, Cherry, and Goat Cheese Salad 6 oz baby arugula 16 cherries, halved and pitted 1/2 cup pecans, lightly toasted and chopped 1 tbsp tarragon, chopped 1 tbsp sherry vinegar 1 tsp balsamic vinegar 3 tbsp extra virgin olive oil 2 oz goat cheese, crumbled Salt and pepper to taste Combine the arugula, cherries, half the pecans, and the tarragon in a large bowl. In a smaller bowl, whisk together the sherry and balsamic vinegar, the olive oil, and a pinch of salt and pepper. Toss the dressing with the salad, then sprinkle with the goat cheese and remaining pecans before serving. Approximate Nutritional Values: http://www.food.com/recipe/heirloom-tomato-salad-with-goat-cheese-and-arugula-98116

Cherry Citrus Champagne Cocktail 3 oranges, juiced 1 orange peel, cut into thin strips 3 limes, juiced 1/2 cup red cherries, pitted 1/2 cup sweet vermouth 1/4 cup scotch 1 bottle champagne, chilled In a blender, combine the orange juice, lime juice, and cherries.  Blend until the fruit is pureed, then strain the liquid into a pitcher. Stir in vermouth and Scotch. Divide the fruit-scotch mixture between eight glasses and top off each with 1/3 cup champagne.  Garnish with orange peels and serve. Approximate Nutritional Values: http://www.food.com/recipe/champagne-punch-26298

Chocolate Cherry Pomegranate Bars 1-3/4 cup flour 1/4 cup cocoa powder 1 cup sugar 1 egg 14 oz condensed milk 1 cup dark chocolate  2 cup cherries, pitted (alternatively you can use frozen, just thaw and drain) 1 cup chocolate-covered pomegranate seeds Heat the oven to 350-deg.  Line a 9’ x 13" baking pan with parchment paper. In a food processor, combine the flour, cocoa powder, sugar, and the egg.  Pulse for 2 minutes until the dough comes together as a ball. Reserve one fourth of the dough and press the rest of it evenly on the bottom of the prepared baking pan, then bake for 10 minutes. In the meantime, combine the condensed milk with the dark chocolate in a small saucepan over medium heat until the chocolate melts, stirring constantly. Pour the chocolate mixture over the half-baked cookie crust and top with the cherries and pomegranate seeds.  Crumble the reserved dough on top, then return to the oven and bake for an additional 30 - 35 minutes. Let cool completely in the pan before slicing into squares. Approximate Nutritional Values: http://www.food.com/recipe/cherries-n-chips-cookies-413222

Cherry Almond Focaccia 1 batch master sweet dough (recipe here) 3 tbsp extra virgin olive oil, divided 1 cup canned tart cherries 1 cup canned cherries in light syrup 1 cup syrup reserved from the canned cherries 3 tbsp sugar 5 tbsp Sugar in the Raw 3/4 cup slivered almonds Punch down the dough after letting it rise.  Then press it into a greased baking pan, stretching to fit the entire length.  Cover loosely with plastic wrap and let rise again in a warm, draft-free area until it puffs (but not doubles), about 45-50 minutes. Boil the cherry syrup and sugar in a small saucepan over high heat, stirring to dissolve.  Then reduce heat to medium and simmer, stirring occasionally, until the mixture reduces by a third, approx. 8-10 minutes.  Then transfer to a small bowl and allow to cool completely.  Preheat oven to 400-deg and place a rack in the center. Remove the plastic wrap from the dough and press dimples in it with your fingertips.  Drizzle the dough with the remaining olive oil, then scatter the cherries over the top, pressing them gently into the dough. Sprinkle the reduced syrup over the dough, followed by the almonds and a dusting of the Sugar in the Raw.   Let dough rise again for 15-20 minutes.  Then bake until golden brown, 20-23 minutes.  Let cool in the pan (set on a wire rack) for 15 minutes before slicing. Approximate Nutritional Values: http://www.food.com/recipe/cherry-very-almond-bread-272870

Spiced Cherry Cider 3 cups cherry juice 1 cup orange juice 2 cinnamon sticks, broken in half 20 whole cloves 10 whole peppercorns One 1” piece of ginger 2 tablespoons sugar, divided 1 tablespoon almond extract 1/3 cup heavy whipping cream 5 teaspoons kirsch (cherry brandy) In a large saucepan, bring cherry juice, orange juice, cinnamon sticks, whole cloves, whole peppercorns, ginger, and 1 tablespoon sugar to a boil. Then reduce heat and simmer until cider has reduced in half, about 10 minutes. Strain cider, then stir in the almond extract. Using a hand mixer, whisk whipping cream, kirsch, and remaining tablespoon sugar in medium bowl until soft peaks form. Ladle cider into glass mugs and top with the kirsch cream. Approximate Nutritional Values:  http://www.food.com/recipe/cherry-spiced-cider-269412