Kirsch And Tart Cherry Souffles Recipes

KIRSCH AND TART CHERRY SOUFFLES

Steps:

• Mix preserves and 1 tablespoon kirsch in small bowl; set mixture aside. Combine cream, sugar, vanilla and remaining 1 tablespoon kirsch in medium bowl. Beat to soft peaks. Cover and refrigerate whipped cream. (Can be prepared 6 hours ahead.)
• Preheat oven to 400°F. Butter six 1 1/4-cup soufflé dishes. Sprinkle with almonds or sugar. Place flour in heavy large saucepan. Gradually whisk in milk. Mix in 1/3 cup sugar, then cherries. Bring to boil, stirring constantly. Remove from heat. Mix in yolks 1 at a time. Add butter and stir until melted. Mix in kirsch, vanilla and cinnamon. (Soufflé base can be prepared 2 hours ahead. Press plastic onto surface and let stand at room temperature. Before continuing, reheat over low heat until barely warm, stirring constantly.)
• Beat whites and salt in large bowl until soft peaks form. Add remaining tablespoons sugar and beat until stiff but not dry. Mix 1/4 of whites into soufflé base. Gently fold in remaining whites. Divide among prepared dishes. Place in oven and reduce temperature to 375°F. Bake soufflés until firm to touch and tops are brown, about 18 minutes. Serve immediately, topping each with dollop of whipped cream and spoonful of cherry preserves mixture.

CHERRIES CREPE SOUFFLE

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.

CHOCOLATE KIRSCH TORTE WITH TART CHERRY/CRANBERRY FILLING

Steps:

• Preparation of Cherry/ Cranberry filling: (Can be made a day ahead of time and refrigerated.)
• Drain cherries reserving cherry juice. Combine sugar, cornstarch and (2/3 cup) cherry juice in a 2-quart saucepan.
• Heat mixture until it comes to a full boil. Add cranberries. Let mixture simmer for 5 to 7 minutes until cranberries spilt open.
• Add cherries and Kirsch and heat just until mixture returns to a boil. Pour mixture into a covered bowl and refrigerate until completely cooled.
• Preparation of Cake:
• Let butter and eggs come to room temperature (20-30 minutes). Preheat oven to 350°F
• Prepare three round 9" x 1½" cake pans; lightly butter the sides and line bottoms with parchment paper.
• Cream butter. Add sugar and cream together until light and fluffy. Add eggs one at a time, beating after each addition.
• In a separate bowl, whisk together flour, cocoa, baking soda and salt. Add dry ingredients to butter mixture alternating with buttermilk.
• Mix until well blended but do not over mix.
• Divide batter evenly between 3 prepared pans. Bake 30 minutes or until top springs back when gently pressed and a wooden skewer inserted into the center comes out clean.
• Cool 10 minutes, then remove from pans to a wire rack, peel off parchment paper and cool completely before assembling cake.
• Preparation of the Whipped Cream filling: (prepare just before the cake is to be assembled.)
• Combine gelatin and Kirsch in a small custard cup and let stand about 5 minutes to soften the gelatin.
• Place the custard cup in a small pan of warm water and gently heat mixture over low heat, stirring until the gelatin has completely dissolved.
• Remove from heat. Beat the cream in a chilled bowl until it holds soft peaks. Add powdered sugar and beat until it holds stiff peaks. Add in the gelatin mixture gradually beating until the mixture holds stiff peaks.
• Preparation of Chocolate Icing: (Prepare after the rest of the cake is assembled and use immediately.)
• Cream butter. Whisk together sugar and cocoa. Add sugar mixture alternating with Kirsch.
• Beat mixture until fluffy adding only enough milk to make a thick spread-able icing.
• Assembling the cake:
• Place one layer, bottom side up, on a platter.
• Spoon half the cherry/berry mixture onto the layer and allow the layer to absorb the syrup. Then cover with half the whipped cream mixture.
• Place the second layer, also bottom side up, on top of the first layer. Cover with remaining cherry/ berry mixture (reserving about 5 cherries for garnishing the top of the cake.)
• Top with the remaining whipped cream mixture.
• Add third cake layer. Spread chocolate butter icing in the top of the third layer. Garnish with reserved cherries.
• Refrigerate until ready to serve.

KIRSCHSTREUSEL (GERMAN CHERRY STREUSEL TART)

Steps:

• Preheat oven to 350 degrees F. Grease a 10" springform tart pan.
• YEAST SHELL:.
• Sift flour into a large mixing bowl, and make a well in the center. Crumble the yeast into the well, then sprinkle the sugar and salt over it.
• Put the milk in a small saucepan with the butter. Gently heat the milk and butter until the butter has melted. Pour this over the flour/yeast. Knead the mixture by hand until it forms a smooth dough.
• Cover dough and allow to rest in a warm place for about 30 minutes, or until dough has doubled in volume.
• Place risen dough onto a lightly floured surface and knead it again.
• Roll dough out and place it into the prepared tart pan, pressing the dough up the sides of the pan.
• FILLING:.
• Place the cherries in the prepared shell. In a medium bowl, combine the flour and sugar. Using a pastry blender or two forks, cut in the butter until mixture becomes crumbly. Sprinkle crumbly mixture evenly over cherries.
• Bake tart in a preheated oven for about 30 minutes. Cool on a wire rack for approximately 10 minutes.
• GLAZE:.
• In a small mixing bowl, combine the powdered sugar, vanilla extract, and 2 tbs of water or milk. Stir until smooth. If needed, add more water or milk, 1/2 tsp at a time, until desired consistency for drizzling is reached. Drizzle glaze over slightly cooled tart.