Green Tea Iced Souffle With Sake Marinated Dried Cherries Recipes

CHERRIES CREPE SOUFFLE

Cherries Crepe Souffle image

Provided by Food Network

Categories dessert

Time 2h40m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 sticks (16 tablespoons) unsalted butter at room temperature, plus additional for cooking crepes
1/2 cup all-purpose flour
2 large eggs, plus 1 large egg yolk
1 cup whole milk
7 tablespoons kirsch or brandy
1/2 cup confectioners' sugar
2 cups ripe cherries, pitted
1/4 cups sugar
Cherry Sorbet, recipe follows
4 cups ripe cherries, pitted
4 cups water
1/2 lemon, juiced
1 1/4 cups sugar
1 tablespoon corn syrup

Steps:

To make the crepes: In a small saucepan on medium-low heat, cook 1/2 stick of butter until it slightly brown. In a standing mixer, put in flour, eggs, egg yolk, milk and 3 tablespoons kirsch, beat well on medium speed until just combined. Strain mixture through a fine strainer. Add the brown butter to this mixture, combine well and leave it to rest in the refrigerator for 2 hours. In a preheated 8-inch skillet, brush with a little melted butter and pour in 1/4 cup of crepe batter. Swirl the skillet around and coat it well with batter and pour excess back into batter mixture. Cook crepes until lightly brown, about 1 to 2 minutes per side. Hold aside at room temperature
To make the crepe filling: In a standing mixer, cream 1 stick of butter with confectioners sugar on medium speed until well combined. Add 2 tablespoons kirsch, mix for another 30 seconds. Transfer to a bowl and keep in refrigerator.
In a medium skillet, melt remaining 1/2 stick of butter on medium heat and cook remaining 2 cups of cherries, coat well with butter. Add 1/4 cup sugar and cook, until slightly soft, about 2 to 5 minutes depending on cherry size. Then add 2 tablespoons of kirsch, remove the skillet from the stove top and ignite to flambe the cherries. Allow the flame to burn out the alcohol.
Preheat oven to 170 degrees F. Spread each crepe with a tablespoon of crepe filling. Roll the crepe and sides in like a spring roll. Place 2 crepes in the middle of each serving plate, warm in oven for 5 minutes. To serve, garnish with some of the cooked cherries and a scoop of the Cherry Sorbet.
In a medium saucepan, combine cherries with water and lemon, bring to a boil and simmer on low heat for 10 minutes. Add sugar, stir to dissolve and cook for another 15 minutes. Then add the corn syrup and allow to cool before pouring mixture into the ice cream machine. In the machine, bring mixture to soft to firm consistency and keep in freezer.

ICED GREEN TEA

Iced Green Tea image

Make and share this Iced Green Tea recipe from Food.com.

Provided by ratherbeswimmin

Categories Beverages

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

4 cups boiling water
8 regular green tea bags (Celestial Seasonings)
2 cups cold water
1/2 cup Splenda granular (no-calorie artificial sweetener)

Steps:

In a saucepan, pour boiling water over tea bags; cover and steep 5 minutes.
Remove tea bags from water, squeezing gently.
Stir in 2 cups cold water and sweetener, stirring until sweetener dissolves.
Serve over ice or let tea come to room temperature then serve over ice.

Nutrition Facts : Sodium 7.1

ORANGE BREAKFAST SOUFFLE WITH DRIED CHERRIES

Orange Breakfast Souffle with Dried Cherries image

Our family often took this decadent breakfast souffle to a local park on Father's Day. It's easy to make the night before, pop in the oven the next morning and go!-Sharon Ricci, Mendon, New York

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

1/2 cup orange juice
3/4 cup dried cherries, divided
6 large eggs
2 cups 2% milk
1/4 cup sugar
1 tablespoon grated orange zest
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
8 cups cubed brioche or egg bread
1-1/2 cups cubed Havarti cheese
1 cup maple syrup
Confectioners' sugar

Steps:

Pour orange juice over 1/2 cup cherries in a small bowl; let stand 15 minutes. In a large bowl, whisk eggs, milk, sugar, orange zest, vanilla, cinnamon and salt until blended. Stir in cherry mixture. Gently stir in bread cubes; transfer to a greased 8-in. square baking dish. Sprinkle with cheese. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove souffle from refrigerator while oven heats. Bake 45-55 minutes or until puffed, golden and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting., In a small saucepan, combine maple syrup and remaining cherries; heat through. Serve with souffle; dust with confectioners' sugar.

Nutrition Facts :

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