A1 Cherry Cobbler Tart A1 Recipes

TART CHERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, gently stir the cherries, brown sugar, and white sugar until all the sugar has dissolved. Mix in the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9x13 inch baking dish, and dot with butter.
• Roll our pie pastry into a rectangle slightly larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits in the dough. Brush with milk.
• Bake 45 minutes in the preheated oven, until crust is lightly browned and filling is bubbly. Cool 1 hour before serving.

A.1. CHERRY COBBLER TART #A1

Steps:

• In a saucepan, cook cherries over medium heat for 6-7 minutes until reduced and cherries have popped. Set aside.
• Cut 1 sheet puff pastry in 9 equal squares. Spray a 12 muffin tin with nonstick cooking spray. Press each square of puff pastry in 1 muffin compartment. Press dough up sides.
• Combine mascarpone cheese, 1 tablespoon brown sugar and vanilla in bowl. Spoon mixture evenly between 9 puff pastry cups.
• Top mascarpone cheese mixture with cherries.
• In a small bowl, combine flour, 2 tablespoons brown sugar and butter until combined and crumbly. Top cherries with mixture evenly among cups.
• Bake at 400 degrees for 15 minutes. Remove from oven and let cool until room temperature.
• Place chocolate in a bowl. Heat heavy cream and A1 sauce in a saucepan over medium heat until hot and almost boiling. Pour over chocolate. Whisk until melted and combined.
• To serve: Drizzle ganache on plate. Top with tartlet and top with more ganache. Enjoy!

CRUNCHY CHICKEN EGG ROLLS WITH TANGY DIPPING SAUCE #A1

Steps:

• Heat oven to 400 degrees.
• Add oil to a medium size non-stick skillet and heat over medium high until the oil starts to shimmer. While the oil heats, rub pepper, salt, 5 spice, and brown sugar on all sides of the chicken. Cook chicken on each side until brown, approximately 6 - 8 minutes. Lower the heat, cover and cook the an additional 5 minutes or until the internal temperature reaches 165 degrees. Remove chicken from pan, let rest, rough chop and add to a food processor.
• Blend the sweet chili sauce, hoisin sauce, A.1. Steak Sauce, jalapeno, cilantro, onions, and walnuts in a small bowl. Blend with a fork and remove 4 tablespoons to the food processor containing the chicken. Lightly pulsate mixture.
• Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into four 5-inch squares. Spoon 1/4 cup chicken mixture on the lower third of each pastry square. Fold 2 sides over the filling and roll up like an egg roll. Place the egg rolls seam-side down onto an ungreased baking sheet. Brush the egg rolls with the egg and bake for 20 minutes or until the rolls are golden brown.
• Garnish with a few sprigs of cilantro and serve immediately with the sauce.
• NOTES.
• Time saver tip: buy a rotisserie chicken and use it to replace the skillet chicken.
• If you like spicy flavors, add 1 minced chipotle pepper from a can of chipotle in adobo sauce to the sauce prior to serving.

CHEERY CHERRY CREAM PUFFS WITH A.1. GANACHE DRIZZLE #A1

Steps:

• Bake puff pastry shells at 425 degrees F. for 18 minutes according to package directions. Use a fork to remove the top halves and soft pastry underneath. Allow to cool.
• Bring 1 cup heavy cream to a simmer in a small saucepan over medium heat. Remove from heat. Stir in A.1. Origianal Sauce and chocolate chips. Stir until well blended and smooth. Set aside.
• To make the filling, place remaining 1/2 cup heavy cream in a medium bowl. Beat on high speed. Once cream begins to thicken, add cherry juice, vanilla and sugar. Continue to whip until cream is thick and stiff. Fold in Maraschino cherries.
• To assemble, spoon cream mixture onto pastry shell bottoms. Place pastry tops over cream. Drizzle with the A.1. ganache. Sprinkle with chopped walnuts. Serve immediately and enjoy!

A1 COWBOY-UP TART #A1

Steps:

• Preheat oven to 400 degrees and line baking sheet with parchment paper.
• Roll out pastry to 9 X 11 rectangle . Place on baking sheet and bake 20-25 minutes until golden.
• Remove from oven and cool on wire rack.
• Beat cream cheese, sour cream and 3 tablespoons of A1 original sauce together until smooth. Using a spatula the cooled tart.
• Place the steak and potatoes on a microwave dish and heat 30 -60 seconds to warm. Sprinkle onto tart. Now add the tomatoes, corn ,and peppers. Sprinkle with the cheddar cheese and drizzle with the reserve4d A1 original sauce. Season to taste.