Brandied Cherry Cassata Recipes

BRANDIED-CHERRY CASSATA

Steps:

• Put ricotta, 1/2 cup granulated sugar, and zest in a food processor; scrape in the vanilla seeds. Process until smooth. Transfer mixture to a bowl, and then stir in drained cherries. Refrigerate.
• Preheat oven to 350 degrees. Bring 1/2 cup water and 1/2 cup granulated sugar to a boil in a small saucepan, stirring until sugar is dissolved. Let cool completely. Stir in cherry liquid. Refrigerate. Coat an 8-inch square baking pan with cooking spray. Line with parchment; coat lining with spray. Dust with flour; tap out excess.
• Bring milk and butter to a boil in a small saucepan. Remove from heat. Put eggs in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until pale and fluffy, about 6 minutes. Beat in remaining cup granulated sugar and the vanilla. On low speed, gradually add flour. Drizzle in hot-milk mixture. Beat in baking powder and salt (do not overmix).
• Pour into prepared pan. Bake until a cake tester inserted into center comes out clean, about 20 minutes. Let cool on a wire rack 30 minutes. Unmold; remove parchment. Let cool completely.
• Split cake horizontally into thirds. Brush a cut side of each layer with syrup. Spread half of filling on bottom layer. Top with middle layer, and spread with remaining filling. Top with third layer. Refrigerate until firm, 2 hours. Dust with confectioners' sugar. Cut into 9 squares.

CHOCOLATE, CHERRY AND MARSALA CASSATA

Steps:

• For filling:
• Combine dried currants and 2 tablespoons Marsala in small bowl. Let currants macerate 15 minutes. Cut cherries into eighths and drain on paper towels. Drain currants.
• Puree ricotta cheese, sugar, remaining 3 tablespoons Marsala and whipping cream in processor until smooth. Transfer to medium bowl. Gently mix in currants and cherries.
• Peel any loose crust from pound cake and discard. Cut pound cake lengthwise into 3 horizontal layers. Place bottom layer on serving platter. Spread half of filling over. Place second pound cake layer atop filling. Spread remaining filling over. Arrange third pound cake layer atop filling. Smooth sides with rubber spatula. Refrigerate cassata until filling is firm, about 2 hours.
• For Frosting:
• Combine 1/2 cup reserved cherry syrup, semisweet chocolate and Marsala in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Add unsalted butter a few pieces at a time and whisk until melted. Refrigerate frosting until thickened to spreading consistency, stirring occasionally, about 20 minutes.
• Slide sheets of waxed paper under edges of cassata. Transfer 1 cup chocolate frosting to pastry bag fitted with medium star tip. Spread remaining chocolate frosting over sides and top of cassata. Pipe frosting in pastry bag in swirls on long sides and in rosettes along upper edges of cassata. Refrigerate until set. (Can be prepared 1 day ahead.) Let cassata stand at room temperature 20 minutes before serving.

BRANDIED CHERRY CASSATA

Steps:

• Put the ricotta, 1/2 cup granulated sugar, and zest in a food processor; scrape in the vanilla seeds. Process until smooth. Transfer the mixture to a bowl, and then stir in the drained cherries. Refrigerate.
• Preheat the oven to 350°F. Bring 1/2 cup water and 1/2 cup granulated sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Let cool completely. Stir in the cherry liquid. Refrigerate. Coat an 8-inch-square baking pan with cooking spray. Line with parchment; coat the lining with spray. Dust with flour; tap out excess.
• Bring the milk and butter to a boil in a small saucepan. Remove from heat. Put the eggs in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until pale and fluffy, about 6 minutes. Beat in the remaining cup granulated sugar and the vanilla. On low speed, gradually add the flour. Drizzle in the hot milk mixture. Beat in the baking powder and salt.
• Pour into the prepared pan. Bake until a cake tester inserted into the center comes out clean, about 20 minutes. Cool on a wire rack 30 minutes. Unmold; remove the parchment. Cool completely.
• Split the cake horizontally into thirds. Brush a cut side of each layer with syrup. Spread half of the filling on the bottom layer. Top with middle layer, and spread with the remaining filling. Top with the third layer. Refrigerate until firm, 2 hours. Dust with confectioners' sugar. Cut into 9 squares.

SPICED BRANDIED CHERRIES

Steps:

• In a small saucepan, combine sugar and spices with a cup of water. Bring to a simmer, stirring until sugar dissolves. Let simmer for 5 minutes.
• Turn off heat and add cherries and brandy to pot. Let cool, then store mixture in a jar in refrigerator for at least 2 days before eating, and up to several months. These are great over ice cream.

BRANDIED CHERRIES

Steps:

• In 2-quart saucepan, mix sugar, water and lemon juice. Heat to boiling. Reduce heat to low; simmer 8 to 10 minutes or until mixture slightly reduces and thickens. Remove from heat. Stir in brandy and pitted cherries.
• Transfer cherries and liquid to jar (liquid should cover cherries completely). Cover with lid; seal tightly. Cool completely, about 3 hours.
• Store in refrigerator 4 to 6 weeks before serving.

BRANDIED CHERRY CLAFOUTI

Steps:

• Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.
• Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.
• Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve.

BRANDIED CHERRY CLAFOUTI

Steps:

• Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.
• Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.
• Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve.