Blackforestpotroast Recipes

BEEF SHOULDER ROAST WITH RED WINE MUSHROOM GRAVY

Steps:

• Place beef shoulder roast in crock-pot.
• Add chopped onions and sliced mushrooms.
• Mix ketchup, red wine, water, Dijon mustard, Worcestershire sauce, minced garlic, salt and pepper together in a medium-sized bowl.
• Pour sauce mixture over shoulder roast.
• Cook on low for 6-8 hours.
• Remove meat from crock-pot and keep warm.
• Mix corn starch with 3 Tablespoons of cold water.
• Add corn starch mixture to the juices in the crock-pot and stir.
• Turn the heat to high and cook for 10-15 minutes more.
• Serve sauce over meat.

SLOW COOKER BLACK FOREST POT ROAST

Steps:

• Trim all visible fat from the meat and place it in a slow cooker.
• In a medium bowl, combine the onion, water, mushrooms, ketchup, wine, mustard, Worcestershire sauce, salt, pepper and garlic. Pour the mixture over the meat. Cover and cook on low about 8 hours.
• Remove the meat from the slow cooker, wrap it in foil and keep warm. Turn slow cooker control to HIGH. In a small bowl, dissolve the cornstarch in water; stir it into the slow cooker. Cover and cook on HIGH for 15 to 20 minutes or until slightly thickened. Slice the beef, and serve the sauce with the meat.

BLACK FOREST BARS

Steps:

• Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray. Whisk the all-purpose flour, cocoa powder, almond flour and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until creamy, 2 to 3 minutes. Reduce the mixer speed to medium low; beat in the flour mixture until combined.
• Press the dough evenly into the prepared baking dish in a thin layer with damp hands. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 350 degrees F. Bake until the chocolate layer is set, 25 to 30 minutes; let cool completely in the pan.
• Meanwhile, combine the jam, dried cherries, lemon juice, cornstarch, almond extract and 1/4 cup water in a small saucepan. Bring to a simmer and cook, stirring occasionally, until the dried cherries soften and the mixture thickens, about 10 minutes. Spread over the chocolate layer and let cool completely.
• Lift the bars out of the pan using the foil. Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; drizzle on the bars. Let stand until the chocolate sets, then cut into squares.

THE BLACK FOREST RECIPE BY TASTY

Steps:

• Make the rich simple syrup: Add the water and sugar to a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 2 minutes, until the sugar is fully dissolved. Transfer to a glass jar and let cool. The syrup will keep in an airtight container in the refrigerator for up to 2 weeks.
• Make the cocktail: Add the grenadine, blue curacao, rich simple syrup, gin, and lemon juice to a cocktail shaker and fill with ½ cup (70 G) ice. Shake vigorously for 30 seconds, until combined.
• Carefully light the bunch of thyme on fire with a kitchen torch. Blow out the flame and invert a highball glass over the thyme to capture the smoke. Let sit for 30 seconds.
• Fill the glass with the remaining ½ cup ice, strain the cocktail into the glass, and garnish with the remaining 2 sprigs of thyme and the pink peppercorns.
• Enjoy!

BLACK FOREST POT ROAST

Steps:

• Trim fat from meat and place in crockpot.
• In small bowl, combine all ingredients except cornstarch& water.
• Pour mixture over meat.
• Cover, cook on low 8 hours.
• Remove meat, slice and keep warm.
• Turn crockpot on high, dissolve cornstarch in water and stir into crockpot.
• Cover and cook on high 15 to 20 minutes, stirring occasionally until thickened.
• Serve sauce with meat.

BLACK FOREST

Steps:

• Preheat the oven to 300 degrees F.
• For the pistachio creme brulee: Put the egg yolks in a medium heatproof bowl. In a medium saucepan, combine the heavy cream and sugar and bring to a boil over high heat. At the boil, remove the saucepan from the heat and slowly whisk the hot cream mixture into the egg yolks. Mix the pistachio paste into the hot cream/yolk mixture, blending thoroughly. Strain the mixture.
• Pour the creme brulee mixture into a 9-inch cake pan. Place the cake pan in a large roasting pan or baking dish and carefully pour hot water into the pan around it, halfway up the sides of the cake pan, to make a water bath. Bake until set and no longer liquid in the center, 45 minutes to 1 hour. Check by jiggling the pan very gently; the creme brulee should tremble just slightly. Remove the roasting pan from the oven (but leave the oven on for the cheesecake), remove the cake pan from the water bath, cool the brulee to room temperature and then refrigerate for several hours until cold.
• For the mascarpone cheesecake: In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth. Add the mascarpone and beat until smooth. Beat in the whole eggs one at a time, scraping down the bowl and beater between additions. Beat in the egg yolks, followed by the vanilla.
• Pour the mixture into a 9-inch cake pan. Place the cake pan in a large roasting pan or baking dish and carefully pour hot water into the pan around it, halfway up the sides of the cake pan, to make a water bath. Bake until the cheesecake is set and no longer liquid in the center, 30 to 45 minutes. Check by jiggling the pan very gently; the cheesecake should tremble just slightly. Turn off the oven and leave the door open. Cool the cheesecake in the oven for about 30 minutes, then refrigerate until firm--preferably overnight.
• For the chocolate tree trunks: Cut the 3-foot wooden dowel into twelve 3-inch lengths. Cut twelve 3-inch squares of aluminum foil. Lay a piece of dowel parallel to one of the edges of a foil square and roll the foil around the dowel. Repeat with the remaining dowels and foil.
• Cut twelve 8-inch squares of plastic wrap. Hold a foil-wrapped dowel by one end. Place the opposite end of the dowel in the center of a square of plastic wrap. Hold the dowel and plastic wrap up so that the plastic drapes over the dowel. Gather the corners of the plastic wrap to enclose the dowel in the plastic. There will be a lot of wrinkles in the plastic. This will give texture to the tree trunks. Twist the ends of the plastic wrap together, or secure the ends of the plastic wrap with tape. Repeat with the remaining dowels and plastic.
• To temper the chocolate, melt 24 ounces of the chocolate in a metal bowl set over a pan of simmering water fitted with a digital or chocolate tempering thermometer. Heat to 115 to 120 degrees F.
• Remove the bowl of chocolate from the heat and add the remaining 8 ounces of chocolate. Stir until all the added chocolate has melted. The temperature of the chocolate should be below 86 degrees F. If not, allow the chocolate to continue to cool, stirring frequently, until it reaches 85 to 86 degrees F.
• Place the bowl of chocolate over the simmering water again and reheat for a few seconds at a time, stirring well, until the temperature has risen to 87 to 91 degrees F. (Do not allow the temperature of the chocolate to exceed 91 degrees F, or you will have to repeat the procedure from the beginning.) Wipe any moisture from the underside of the bowl before proceeding.
• Use a pastry brush to brush a coating of tempered chocolate onto the bottoms and up the sides of each dowel. Stand the dowels upright on a piece of parchment paper or aluminum foil and allow to stand until the chocolate is just set. Apply a second coating of tempered chocolate for added strength. Set aside for 1 to 2 hours, or overnight.
• When ready to unmold, place the chocolate-coated dowels in the refrigerator for 10 to 15 minutes. Undo the plastic wrap and remove the dowel from each. Hold each tree trunk securely in one hand (wear gloves to avoid fingerprints) and carefully remove the plastic wrap from the insides of the tree trunks.
• To assemble: Place the pistachio creme brulee mixture into a disposable pastry bag and snip a small opening. Pipe about a tablespoon of the mixture into the bottom of each hollow tree trunk.
• Use a spoon to scrape off the top skin of the cheesecake and carefully scoop the soft cheesecake center into a disposable pastry bag and snip a medium-sized opening. Pipe the cheesecake mixture on top of the pistachio creme brulee in the hollow tree trunks, filling as full as desired.
• Garnish each with a maraschino cherry and chopped toasted nuts if desired.

BLACK FOREST PARFAITS

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup pie filling; gently fold in 1 cup whipped topping. , Spoon half of the pudding mixture into six tall glasses or cups. Top with remaining pie filling, pudding mixture and whipped topping. Garnish with cherries if desired.

CROCK-POT BLACK FOREST POT ROAST

Steps:

• Trim away all fat from the meat. Place in crock-pot. In small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire, salt, pepper and garlic. Pour mixture over meat.
• Cover and cook on LOW about 8 hours.
• Remove meat and slice. Keep warm. Turn control to HIGH. Dissolve cornstarch in water, stir into cooker. Cover and cook on High 15 to 20 minutes or until thickened. Serve sauce with meat.

BLACK FOREST PARFAIT

Steps:

• Blend cream cheese with 1/4 cup skim milk on low speed of electric mixer, until smooth.
• Add remaining milk and pudding mix.
• Mix 1 or 2 minutes or until smooth.
• Mix cornstarch in cherry juice until dissolved.
• Add to cherries and cook until it boils for 1 minute.
• Remove from heat and stir in Equal.
• Alternately spoon pudding and cherries into parfait dishes, ending with pudding.
• Garnish with 2 cherries.
• Nutrients per serving: Calories 116, fat 3.5gm, cholesterol 14mg, carbohydrate 16g, sodium 304mg.
• Exchanges: Bread 1/2, milk 1/2, fruit 1/2, fat 1.