OVERNIGHT CHERRY DANISH
Steps:
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips. , Place 2 strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool., For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.
Nutrition Facts : Calories 218 calories, Fat 8g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 188mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY LIQUEUR
My mother makes this all the time, she used to test my boyfriends' mettle by offering them some of the liqueur in a small shot glass, with a cherry on the bottom. If they survived the potency of the drink (she would really age it) then she would evilly say, "Bite into the cherry." If they survived that then they were good enough for her daughter.
Provided by Mirj2338
Categories Beverages
Time P3m8DT15m
Yield 5 cups
Number Of Ingredients 4
Steps:
- Mix vodka, brandy and sugar in a large glass measure or medium mixing bowl; stir well to dissolve.
- Cut each washed cherry slightly to open, leave in pits.
- Place cherries in two sterile, quart wide mouth jars or one larger aging container.
- Pour liquid mixture over cherries; stir and cap with tight lids.
- For the first two weeks, shake jars several times.
- Let age in a cool, dark place for at least 3 months for best flavor.
- Strain off liqueur through a wire mesh strainer and discard cherries.
- Rebottle as desired.
- Liqueur is ready in 3 months.
- VARIATIONS:Almond-Cherry Liqueur: For a more prominent"almond" flavor, pit all or part of the cherries.
- Place cherry pits in a clean cloth and hit with a hammer to break them up slightly.
- Put broken pits and pitted cherries in jars or large container and continue as directed.
- Sugarless Cherry Liqueur: Substitute 1 cup apple juice concentrate, undiluted, for the sugar in the Cherry Liqueur recipe.
- Proceed as directed.
- The"sugars" present will be natural fruit sugars rather than the granulated processed sugars.
- Taste is excellent; aging is the same.
Nutrition Facts : Calories 706.1, Fat 0.3, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 81.8, Fiber 2.9, Sugar 77.4, Protein 1.4
DANISH CHERRIES
Make this delicious, beautiful and very simple stovetop dessert well in advance or right before serving. You can get fine results from frozen cherries (they come pitted and unsweetened in sealed plastic bags), if fresh are unavailable. No need to defrost before using.
Provided by Food Network
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- 1) Place cherries in a heavy medium-sized saucepan, and cook over medium heat, covered, for 10 minutes.
- 2) Meanwhile, combine cornstarch and sugar in a small bowl. Add lemon juice and whisk until smooth. Stir this into the hot cherries, and cook over medium heat, stirring frequently, until thick (5 to 8 minutes).
- 3) Remove from heat and stir in lemon rind, almond extract and slivered almonds. Serve hot, warm, room, temperature, or cold, top with whipped cream, whipped ricotta or yogurt.
CRAZY-DELICIOUS CHEESY CHERRY DANISH
Provided by Food Network
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- To make the icing: In a small microwave-safe bowl, combine powdered sugar, cornstarch, vanilla extract, and 1 1/2 teaspoons of cold water. Mix until the ingredients have dissolved.
- Add marshmallow creme and microwave for 5 seconds, or until the creme is soft enough to fold into the mixture. Stir until smooth. Add whipped topping and stir again, until evenly combined. Cover and refrigerate the icing until you're ready to ice the Danish.
- To make the Danish: In a medium bowl, combine cream cheese, oats, granulated sugar, soymilk, and almond extract, and stir until thoroughly mixed. Fold in cherries and set aside. This is your filling.
- Spray a large baking sheet with nonstick spray. Roll out the dough on the sheet into a large rectangle of even thickness. If using crescent roll dough, pinch together perforated seams to seal. Arrange baking sheet in front of you so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon the cherry filling lengthwise across the middle third of the dough, leaving 1/2-inch borders on the left and right of the filling.
- Starting from the top, make 12 vertical cuts-about 1 inch apart-along the top section of the dough, stopping about 1/2 inch from the filling. Repeat with the bottom section of the dough. This will create 1-inch-wide strips of dough on both the top and bottom of the filling.
- Alternate folding the 1-inch strips from the top and the bottom over the filling, covering the filling completely and creating a crisscrossed, "braided" appearance. When you reach the last few strips, cross them toward the middle of the Danish. After all the strips have been folded, fold the left and right sides of the dough in toward the filling, so the filling cannot escape, and pat firmly to seal.
- Bake in the oven for 15 to 20 minutes, until pastry is crispy and golden brown. Allow it to cool completely.
- Just before serving, stir icing and drizzle it over the entire Danish. Cut Danish into 8 slices and indulge! (P.S. Refrigerate leftovers.)
- PER SERVING (1/8th of recipe, 1 slice): 147 calories, 5g fat, 312mg sodium, 22.5g carbs, 0.5g fiber, 10g sugars, 4g protein
Nutrition Facts : Calories 147, Fat 5 grams, Sodium 312 milligrams, Carbohydrate 22.5 grams, Fiber 0.5 grams, Protein 4 grams, Sugar 10 grams
KING PETER (COCKTAIL)
Taken from Christian Borgnaes on mindspring.com. Claasified as a Danish drink, this contains cherry herring, (there are recipes on Zaar - cherry liqueur) a Danish cherry liqueur invented in the late 1700s or the early 1800s by Peter Heering. It is dark red and has a flavor of black-cherries that is not overly sweet. Posted for ZWT.
Provided by alligirl
Categories Beverages
Time 2m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together.
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