Cherry Apple Varenikes With Butter Pecan Nic Recipes

CHERRY MOONSHINE PIE CUPCAKE

Steps:

• For the streusel: Combine the pecans, brown sugar, vegan butter, cinnamon, vanilla and salt in a bowl and mix well. Set aside.
• For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 paper liners.
• Sift together the flour, baking powder, cinnamon, salt and cloves in a large bowl and set aside. In the bowl of a stand mixer or using a hand mixer, mix the granulated sugar and vegan butter together on medium-low speed until fluffy, about 5 minutes; scrape down the bowl. Slowly mix in the soy milk, applesauce and vanilla and mix for 2 more minutes. Slowly add the flour mixture, and then fold in the vinegar.
• Divide half of the batter among the liners, sprinkle on some of the streusel and then top with the remaining batter. Top off with more of the streusel and a sprinkle of cinnamon. Bake until an inserted toothpick comes out clean, about 18 minutes. Cool the cupcakes completely before frosting.
• For the shortbread crust: Turn over a cupcake pan and spray the bottoms with nonstick spray.
• Combine the flour, oil, soy milk, granulated sugar, salt and vanilla if using in a medium bowl and mix together with a fork; the dough will be crumbly. Refrigerate for 20 minutes in the bowl or wrapped in plastic wrap.
• Roll out the dough to 1/4 inch thick and use a circle cutter or a coffee cup to cut out circles. Cut out a very small circle in the middle of each dough circle. Place the dough circles on the bottoms of the cupcake pan and bake for 10 minutes. Once out of the oven, sprinkle with cinnamon and sugar while still hot.
• For the apple compote: Put the apple pieces in a medium saucepan, add the moonshine, brown sugar and vanilla and place over medium heat. Bring to a simmer and simmer for 10 minutes. Set aside to cool.
• For the cinnamon frosting: Using a stand mixer with a whisk attachment, mix the vegan butter and shortening until light and fluffy, about 5 minutes. Scrape down the bowl, add the vanilla and mix for 2 more minutes. Add the confectioners' sugar and cinnamon and mix until a whipped fluffy texture, another 3 to 5 minutes. Add a splash of soy milk if needed.
• For the cherry moonshine reduction: Put the maraschino cherries with their juices in a small saucepan, add the moonshine and granulated sugar, place over medium heat and bring to a small boil. Immediately add the cornstarch and let simmer for 2 to 4 minutes. Set aside to cool slightly, about 5 minutes, and then pour the mixture through a strainer. Let cool for 15 minutes.
• To assemble: Using an apple corer or paring knife, cut out the center of each cupcake. Put a generous amount (about 1 tablespoon) of the apple compote in each cupcake. Frost with a small amount of cinnamon frosting. Place a shortbread crust on top of the frosting on each cupcake. Where the hole is cut out, place a fondant finger or plastic novelty finger through the crust. Drizzle some cherry moonshine reduction over each.

STRAWBERRY-RHUBARB "NOTHING" SOUP: ZUPA NIC

Steps:

• Cut rhubarb into 1/2-inch pieces and macerate in 1/2 cup sugar for 1 hour. Meanwhile, puree strawberries with remaining 1/4 cup sugar. In a saucepan, cook rhubarb and orange juice, covered, until mushy. Remove from heat and stir in strawberry puree.
• For the syrup: Bring ingredients to a boil. Set aside to cool.
• For the anglaise: In a saucepan, bring the milk cream and vanilla bean to a scald. In the meantime, in a bowl, whisk together the yolks and sugar. While whisking the yolks, drizzle in the hot milk. Return to the pan and cook, stirring until thick enough to coat the back of a spoon. Strain and chill in an ice bath. Add the lemon syrup to the buttermilk. Mix into creme anglaise.
• Drizzle the anglaise mixture on top of the strawberry rhubarb nothing. (Soup may be served hot or cold.)

VARENIKI (UKRAINIAN FILLED DUMPLINGS)

Steps:

• In a food processor, blend the flour and 1/2 tsp salt. With the motor running, add the egg yolks and the oil through the feed tube. then pour in the water, in a slow steady stream, until the dough forms a ball around the blade. Transfer the dough to a floured surface and knead until smooth, about 2 minutes. Cover with a cotton towel and let stand for 30 minutes.
• Divide the dough in half and shape into two balls. Keep one ball covered with the towel while working with the other ball. On a floured surface with a floured rolling pin, roll out the dough to a very thin sheet, about 1/16 inch thick, making sure it doesn't tear. With a round cookie cutter, cut out circles about 3 inches in diameter. Gather the scraps into a ball and set aside, covered.
• Have a bowl with the egg white near you. Place a heaping tsp of the desired filling in the middle of each circle. Fold the dough over the filling to form a semi-circle. Brush the edges with the egg white and press the edges firmly together with the tines of a fork to seal. Place the vareniki as they are made on a lightly floured large baking sheet about 1 inch apart and keep covered with a damp cloth.
• When you have finished making this batch of vareniki, roll out the 2nd ball of dough and make a second batch. Add the leftover scraps left from the first batch, knead into a ball, and roll out for a final batch of vareniki.
• Meanwhile, in a large pot, bring 6 quarts of salted water to boil.
• Reduce the heat to medium so the water simmers and carefully lower half the vareniki into the water. Boil, stirring occasionally with a wooden spoon to prevent sticking, until they rise to the surface, and are cooked through, 6 to 7 minutes. With a slotted spoon, carefully remove the vareniki to a colander and drain thoroughly. Transfer to a deep serving bowl and toss with half the butter.
• Cook the rest of the vareniki in the same way.
• Makes 50 to 55 vareniki. (Serves 4 people as an entree.).
• For the Potato Filling:.
• Melt the butter in a small skillet over medium heat. Add the onion and saute, stirring occasionally, until nicely browned, about 15 minutes. Remove from the heat and let cool slightly.
• In a large bowl, combine the potatoes and cheese. Add the sauteed onion along with the cooking fat and mix well. Season with salt and pepper, then use to fill the vareniki.
• For the Cheese Filling:.
• In a large bowl, combine all the filling ingredients and mix thoroughly. Use as a filling for the vareniki.
• For the Sauerkraut Filling:.
• Rinse and squeeze thoroughly to dry the sauerkraut.
• Saute the bacon in a large skillet over medium heat until it renders its fat. Remove the bacon and reserve. Drain off all but 2 Tbsp fat.
• Add the onion to the skillet and saute, stirring frequently over medium heat until nocely browned, almost 15 minutes. Turn the heat up to medium-high, add the sauerkraut, and saute, stirring, until softened and cooked throughout, 10 to 15 minutes. Stir in the tomato paste, sugar, and broth. Reduce the heat to low, then cover and simmer for 20 minutes. Remove from the heat and cool to room temperature before using to fill the vareniki. Use the reserved bacon as a topping.
• For the Cherry Filling:.
• If you are using the fresh cherries, mix them with the 1/2 cup sugar and leave in a warm place for several hours until they begin to give off their juice. Strain the juice. You should have about 2 cups. If less, add canned or bottled cherry juice.
• If you are using canned cherries, drain them thoroughly and reserve 2 cups of the syrup. Mix the canned cherrieswith the 1/4 cup sugar. Reserve several cherries for garnish.
• In a small saucepan, bring the reserved juice or syrup to a boil over medium-high heat. Let boil until reduced to about 1 cup. Remove from the heat, stir in the liqueur, and let cool to room temperature. Reserve to pour over the filled and colled vareniki.
• Toss the cherries with the cornstarch. fill each vareniki with 2 fresh or 4 canned cherries, sealing especially tightly.

MINI CHERRY PECAN PIES

Steps:

• Preheat oven to 350 degrees F.
• Combine crust ingredients in a large bowl. Beat at medium-high speed until mixture is creamy (1-2 minutes). Wrap dough in plastic wrap and refrigerate for 1 hour.
• Form 1-inch balls of dough and place in mini muffin tins. Using your fingers dusted with flour, press dough into bottom and sides of tins. Fill each mini pie with about 1 tbsp. of LUCKY LEAF Cherry Pie Filling.
• Bake uncovered for 18 to 20 minutes, or until lightly browned. Cool completely before serving. Top each mini pie with a pecan half just before serving.

APPLE CHERRY PECAN CRISP

Steps:

• Peel and core apples. Cut into 1/8-inch pieces. Simmer all filling ingredients until apples become soft.
• Put first 4 ingredients in mixer bowl with paddle attachment.
• Cut butter into small cubes and chill. Add to above ingredients and mix until mealy. Add pecans to above and pulse to mix.
• Place apple mixture in a large 2-inch deep baking dish. Top with crisp topping. Bake at 350°F for 45 minutes until top is browned.