Cherry Cordials Recipes

CHERRY CORDIALS

Steps:

• Place cherries in a small bowl; add brandy. Cover and freeze for at least 3 hours., Place chocolate chips in a small heavy saucepan. Cook over low heat until chips begin to melt. Remove from the heat; stir. Return to the heat; cook just until melted. Immediately remove from the heat; stir until smooth., Pat cherries dry. Holding onto the stems, dip cherries into chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Refrigerate for 10 minutes or until firm. Store in an airtight container in the refrigerator.

CHERRY CORDIALS

Steps:

• Drain the maraschino cherries, reserving 2 tablespoons of the liquid. Place the cherries back in the jar and pour the Kirschwasser over the cherries. Close the jar and set it aside for at least 12 hours, or overnight.
• Have a food processor set up near the stove. Combine the sugar, reserved maraschino cherry liquid, water and corn syrup in a saucepan. Bring the liquid to a boil over high heat. Do not stir the syrup once it begins to boil. Reduce the heat to medium high. Dip a pastry brush in water to clean any splatters from the inside of the pan. Place a candy or probe thermometer into the syrup and boil until the temperature reaches 240°F.
• Remove the pot from the heat and immediately pour the syrup into the food processor. Rinse the thermometer to remove any sugar crystals and set the thermometer into the syrup. Do not disturb the syrup as it cools.
• Allow the syrup to cool to 120°F. Remove the thermometer. Process the syrup for 3-4 minutes until it thickens and becomes opaque.
• Pour the fondant into a microwave safe container. Sprinkle 2 teaspoons of water over the fondant to cover the surface. This will prevent it from forming a crust. Cover the container and set aside for several hours or overnight.
• Line 2 sheet pans with parchment paper or a silicon baking mat. Drain the cherries and blot them dry with paper towels.
• Warm the fondant in 20 second increments until it is a little warmer than body temperature and loosens up enough to thickly coat the back of a spoon. Don't let the fondant get warmer than 160°F or you'll loose the crystals.
• Use the stem to lift a cherry and dip it into the fondant, covering the cherry up to the stem. Hold the cherry over the bowl to allow the excess fondant to drip back into the bowl. Set the cherry onto one of the lined sheet pans. Continue dipping all the cherries. You may need to rewarm the fondant if it becomes too thick to dip. You can sprinkle a few drops of water to loosen up the fondant if needed. Don't add too much water or the fondant won't stick to the cherries. Set the cherries aside to dry while you temper the chocolate. Visit this post to see how to temper chocolate.
• Lift a cherry by the stem and dip it into the chocolate, covering all the fondant and going a little up the base of the stem. Hold the cherry over the bowl to allow the excess chocolate to drip back into the bowl.
• Set the cherry onto the other lined sheet pan. Continue dipping all the cherries. Allow the chocolate set completely before packing the cherries into a covered container. Store at room temperature. The fondant layer needs a couple of days to melt and become the cordial syrup. Wait at least 2 days before serving

CHERRY CORDIAL RECIPE

Steps:

• Finely grate the lemon peel into a small bowl, avoiding any bitter white pith. Then slice the lemon in half cross-wise, and then squeeze its juice into a separate bowl. Leave both the finely grated lemon peel and the juice on the countertop while you prepare the other ingredients.
• Dump the cherries into a large, heavy pot. Next, scoop lemon zest into the pot over the cherries. Drop in the cardamom pods and ginger. Then, pour in the water.
• Bring the ingredients to a boil over medium-high heat, and then immediately turn down the heat to medium-low. Continue simmering the cherries and spices together over medium-low heat for 10 minutes.
• Arrange a fine-mesh sieve over a bowl or wide-mouthed pitcher, and then line it with cheesecloth or butter muslin. Pour the cherries into the lined sieve, allowing the juice flow into the bowl. Press the cherries with a wooden spoon to extract as much juice as you can, and then discard the spent cherries, preserving the juice.
• While the juice is still hot, stir in the sugar until it dissolves completely, and then stir in the lemon juice.
• Pour the finished cordial into a jars or flip-top bottles, and seal them. Let it cool to room temperature, and then transfer it to the fridge where it will keep about 6 weeks. Alternatively, freeze the cordial in glass jars (allowing at least 2 inches of head space) up to 6 months.
• Spoon 2 to 4 tablespoons into a glass, and then fill with sparkling water.

"EYEBALL" CHERRY CORDIALS

Steps:

• Pretreat the silicone molds to create eyeball design: Melt 1/2 cup of the white chocolate over a double boiler. When the chocolate is completely melted, divide into three small containers. Mix each container with one of the oil-based colors so you have one black, one blue and one green. With a paintbrush, first paint the pupil with black into the center of a clean silicone mold. Next, paint the iris using either the blue or green chocolate. Place in the freezer until ready to use.
• To complete the cherry cordials, put the Fondant into a medium saucepan and bring to a thick syrup consistency.
• Strain and dry the Marinated Cherries. With a toothpick, dip the cherries into the fondant and place on a cooling rack to dry completely. Remove the silicone mold pretreated with the colored chocolate from the freezer and reserve. Meanwhile, melt the remaining white chocolate over a double boiler.
• When the chocolate is completely melted, dip the cherries into the chocolate one at a time. Place the cherries in the pretreated silicone mold. Place in the freezer to set up for 5 minutes. Remove the silicone mold from the freezer and turn out onto desired platter. Feel free to garnish with a variety of fingers, ears and brains to make for the perfect Halloween treat!
• In a medium saucepan, add the sugar and milk. Make sure all of the sugar is wet before beginning to cook the sugar. Start to cook the sugar and milk mixture over high heat. When the sugar is melted and it begins to look like syrup, add the butter to the mixture. Stir until the syrup is completely formed and the sugar has completely dissolved. Bring the mixture to a full rolling boil add the cream of tartar; keep stirring constantly. Keep cooking until the mixture thickens and holds a line drawn with a wooden spoon down the bottom of the saucepan. Turn the sugar mixture out onto a marble slab or stainless steel table. With a putty knife and large spatula, quickly spread and gather the mixture until it reaches a light white shade and holds its shape for about 3 seconds. Store in an airtight container until ready to use.
• In a small container, combine the cherries and brandy. Allow the cherries to marinate in the fridge for 1 to 3 days.

CHERRY CORDIALS

Steps:

• In a large mixing bowl, cream butter and sugar till soft and fluffy.
• Blend in milk and flavorings.
• Shape mixture into half-inch balls and press a cherry (MAKE SURE THEY ARE NOT WET) into center of each ball or mold mixture around each cherry.
• Place on wax paper and refrigerate till ready to dip in chocolate.
• • To Dip: Melt parafin and chocolate chips and dip.

SOUR-CHERRY CORDIALS

Steps:

• Bring cherries, sugar, wine, lemon juice, and salt to a gentle simmer over medium-low heat, stirring to dissolve sugar. Cook for 4 minutes. Using a slotted spoon, transfer cherries to a bowl. Raise heat to medium-high, and cook until mixture is syrupy, about 5 minutes. Let cool completely. Return cherries to syrup. (Cherries in syrup can be refrigerated in an airtight container for up to 1 month.)
• Fill 8 glasses with ice. Pour 2 tablespoons gin and 2 tablespoons syrup into each glass, and add 5 cherries. Divide seltzer among glasses (1/4 cup plus 2 tablespoons each). Garnish with fresh cherries and lemon zest strips, if desired. Serve immediately.

CANDY CORDIALS

Steps:

• "Paint"a cherry cordial mold (it will have fairly deep circular pockets with a little"nipple" at the top) with melted chocolate.
• Place it in your freezer for a few minutes until it sets up.
• Take a maraschino cherry that has been cut lengthwise into quarters.
• Place 3/4 of the cherry in the mold.
• Thin out a little of the fondant with some maraschino cherry juice and drop a[i]little[/i] into the mold with the cherry pieces (don't overfill or it will seep out).
• Use more melted chocolate to seal the bottom of the cordial, placing mold back in freezer for about 5 minutes or until chocolate is hard.
• Then just pop the cordials out of the mold.

CHERRY CORDIAL COOKIES

Steps:

• Place the cookie mix, cherries, butter and egg in a large bowl; beat until well mixed. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are browned., Meanwhile, place cherry preserves in a small microwave-safe bowl. Microwave on high for 1 minute. Stir in chocolate chips until melted. If necessary, microwave in 10- to 20-second intervals until chips are melted; stir until blended., Using the back of a tablespoon, make an indentation in the center of each warm cookie. Fill indentations with cherry mixture. Remove to wire racks to cool completely., Microwave white baking chips until melted. Drizzle over cookies. Let stand until set.

CHERRY CORDIAL COOKIES

Steps:

• Immerse dried cherries in boiling water for 2 to 3 minutes. Drain and set in a small bowl with the cherry liqueur to soak, the longer, the better. Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• In a medium bowl, cream the butter with the brown sugar and white sugar. Stir in the egg, vanilla, and almond extract. Sift together the flour, and baking soda; stir into the creamed mixture. Gently fold in the cherries, with the liqueur, white chocolate, semi-sweet chocolate and macadamia nuts. Batter should be soft and creamy.
• Drop cookie dough by tablespoons onto the prepared cookie sheet. Leave 2 to 3 inches of space between cookies. Bake for 12 to 13 minutes in the preheated oven, cookies should be lightly browned. Remove from baking sheet to cool on wire racks.

CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries and set on paper towels to dry.
• In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
• Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.