Badda Bing Cherries Recipes

BADA BING COCKTAIL CHERRIES

Steps:

• Pour out the juice from the jar of Bada Bing Cherries (13.5 oz), then add: 4 strips of orange zest 1 cinnamon stick 1 piece of star anise 2 T. Brown sugar ¼ c. Bourbon Fill the jar to the top with remaining juice. You can gently shake the jars to help dissolve the sugar. I also like to keep turning my jars over and giving them a little shake once or twice a day. Enjoy!

BADA BING CHERRY PIE

Steps:

• 1. Preheat the oven to 450°F. Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie.
• 2. Place the cherries in a large bowl. Mix orange and lemon juices with the cornstarch, then combine with sugar, cinnamon, and salt. Toss with the cherries. Let rest for 15 minutes.
• 3. Add the almond extract and the orange zest; toss well.
• 4. Line a 9-inch pie plate with one crust and prick all over with a fork. Spoon the cherry filling evenly into the crust. Dot all over with butter. Cover with a top crust. With water, moisten the crusts where they meet, then turn the top crust under the bottom and flute the edge. Cut a few slits in the top to allow steam to escape. Decorate the surface if you wish by rolling out the scraps and cutting several cherry, leaf, and stem shapes.
• 5. Bake pie in center of the oven for 10 minutes at 450°F. Reduce heat to 350°F and bake 45 to 55 minutes more, or until the crust is nicely golden. Let cool on a rack before serving warm or at room temperature.

BOOZY DARK CHOCOLATE COVERED CHERRIES

Steps:

• Drain the cherries, reserving the juice for another purpose. It will not be used in this recipe but is great for cocktails and more.
• Place the cherries in a quart-sized mason jar or other container. Cover completely with spiced rum. Seal and refrigerate for at least 24 hours, up to 72 hours. The longer the cherries sit in the rum, the stronger they will taste.
• Next, drain the rum-soaked cherries. Keep this cherry-infused rum. It is SO good for cocktails. Place the cherries on layers of paper towels for 10 minutes. This step ensures that the chocolate coating will cling to the fruit.
• Line a tray or platter with parchment paper. Place the decorative sugar into a shallow dish or bowl.
• Melt the dark chocolate according to package directions. Use a small bowl that is deep enough to dip the cherries into. I used the Dark Chocolate Bada Bing Bada Boom from Chocoley Chocolate. Refer to the brand you use for specific directions.
• If the chocolate is too thick, stir in about a teaspoon of shortening until melted and the chocolate is smooth.
• While the chocolate is warm, dip the cherries one at a time. First dip into the chocolate then into the sugar.
• Place the dipped cherries onto the prepared parchment. When done dipping all of the cherries, refrigerate until set.