Kirschsuppe Recipes
KIRSCHSUPPE
Traditional german cherry soup is served to cleanse the palate between dishes or can be served as an appetizer or dessert! It is usually served chilled however in the winter I serve it warm with a dollop of sour cream instead of the creme fraiche.
Provided by BK GeeGee
Categories Clear Soup
Time 9h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove the pits and stems from the cherries. Zest and juice the lemon. In a large pan mix the wine, cinnamon, water, lemon zest and lemon juice. Bring to a boil and simmer for ten minutes. Strain through a fine mesh sieve. Stir one cup of the creme fraiche and all but 1/4 of the cherries. Simmer on low for 5 minutes stirring often. Remove from the heat and puree in a blender. Chill in the fridge overnight. When serving swirl in the creme fraiche and add the remaining cherries.
Nutrition Facts : Calories 451.8, Fat 27.9, SaturatedFat 17.2, Cholesterol 101.9, Sodium 31.8, Carbohydrate 39.7, Fiber 4.2, Sugar 30.3, Protein 3.6
SUSHI GINGER
This ginger is normally used to cleanse the palate between different types of sushi so you get the full flavor of each piece of sushi.
Provided by TERRY B.
Categories Japanese
Time 15m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Add sliced ginger to a ziplock bag and add salt.
- Shake well to coat ginger.
- Place bag in the refrigerator for 3 hours or overnight.
- Remove ginger from bag and place in a jar with tight fitting lid.
- Add vinegar, water and honey to a small pan.
- Simmer for 5 minutes, stir frequently.
- Let cool for 5 minutes.
- Pour into jar with ginger.
- Close jar and store in refrigerator for 3-5 days.
- Enjoy.
Nutrition Facts : Calories 22, Fat 0.1, Sodium 350.5, Carbohydrate 5.5, Fiber 0.2, Sugar 3.7, Protein 0.2
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