Lynns Cherry Vanilla Sauce Recipes

NEW YORK STEAKS WITH A VANILLA AND CHERRY SAUCE

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate. Rub the New York steaks on both sides with the Worcestershire sauce, then season to taste with salt and pepper.
• Cook the steaks on the preheated grill until they are beginning to firm, and are hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Once the steaks are done, cover them with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
• While the steaks are cooking, prepare the cherry sauce by bringing the red wine to a boil in a saucepan over medium-high heat; boil for 5 minutes. Stir in the cherries, sugar, and vanilla extract. Return to a boil, then reduce heat to medium, and simmer until the cherries are tender, 5 to 7 minutes. Dissolve the cornstarch in the water, then stir into the simmering cherry sauce. Cook for a few minutes until the cherry sauce thickens. Pour the sauce over the steaks to serve.

LYNN'S CHERRY VANILLA SAUCE

Steps:

• Combine cherries, orange juice, sugar and cinnamon stick in medium saucepan. Scrape in seeds from vanilla bean and add bean. Bring to boil over high heat, stirring until sugar dissolves; boil 1 minute. Strain into bowl. Reserve cherries. Return juices from bowl, cinnamon stick and vanilla bean to same pan. Mix 1 tablespoon water and cornstarch in small bowl; stir into juices in pan. Stir over medium heat until juices boil and thicken, about 1 minute. Mix in reserved cherries. Chill compote 2 hours.

FARMHOUSE GOAT CHEDDAR ICE CREAM SUNDAES WITH CHERRY VANILLA SAUCE, SPICED WALNUTS AND THYME WHIPPED CREAM

Steps:

• For the ice cream: In a small, heavy-bottomed saucepot, bring the goat's milk and cream to a boil. Remove from the heat and whisk in the cheese, granulated sugar and salt. Blend the cheese mixture in a blender until smooth. Transfer to a bowl. Freeze the cheese mixture in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and put in the freezer to harden, at least 2 hours. Let the ice cream soften 5 minutes before serving.
• For the cherry vanilla sauce: Combine the cherries, orange juice, granulated sugar and cinnamon stick in a medium saucepan. Scrape in the seeds from the vanilla bean and add the bean. Bring to a boil over high heat, stirring until the sugar dissolves. Boil 1 minute. Strain into a bowl. Reserve the cherries. Return the juices from the bowl, cinnamon stick and vanilla bean to the same pan. Mix the cornstarch and 1 tablespoon water in a small bowl; stir into the juices in the pan. Stir over medium heat until the juices boil and thicken, about 1 minute. Mix in the reserved cherries. Chill the compote 2 hours.
• For the walnuts: Preheat the oven to 250 degrees F. Lightly butter a large shallow pan.
• Whisk together the egg white and 1 teaspoon water in a large bowl until frothy. Stir in the nuts. Stir together the brown sugar, cinnamon, nutmeg, allspice, pepper and cloves, and then stir into the nuts, coating well. Spread the nuts in the prepared pan and bake in the middle of the oven until dry, about 50 minutes. Cool and break into bite-size chunks.
• For the whipped cream: Beat the cream, granulated sugar and vanilla in a medium bowl until peaks form. Stir in the thyme leaves.
• To serve, scoop the ice cream into sundae bowls, top with cherry vanilla sauce, thyme whipped cream and chopped spiced walnuts.

CHOCOLATE CHERRY BREAD PUDDING WITH VANILLA SAUCE

Steps:

• For the vanilla sauce: Bring the milk and salt to a simmer over medium heat in a 2-quart heavy saucepan. Whisk together the yolks and sugar in a bowl until combined, and then add to the hot milk in a slow stream, whisking. Transfer the custard back to the saucepan and cook over moderately-low heat, stirring constantly with a wooden spoon, until the custard coats back of a spoon, about 5 minutes. Pour through a fine-mesh sieve into a bowl and stir in the vanilla. Cover the surface of the custard with a round of wax paper and chill until cold, at least 1 hour.
• For the bread pudding: Preheat the oven to 325 degrees F. In large mixing bowl, toss together the donut slices, dried cherries and white chocolate. Set aside. In second large mixing bowl, stir together the sugar, cinnamon and nutmeg. Measure out 1/4 cup of spiced sugar into a small bowl and set aside.
• In a third large mixing bowl, whisk together the eggs, cream, milk and vanilla. Whisk the eggs into the large bowl of spiced sugar, and then pour over the bread-chocolate mixture and stir to combine. Pour the batter into a 9-by-13-by-2-inch baking pan and sprinkle with the reserved 1/4 cup spiced sugar. Scatter the butter cubes over top and bake until golden brown and just set in middle, 50 to 60 minutes. Serve with the vanilla sauce.

CHOCOLATE CAKE W/ VANILLA SAUCE

Steps:

• Cake: Heat over to 375 F degrees.
• Cream the sugar and eggs together.
• Add milk, butter and vanilla.
• Sift dry ingredients& add to the dry mixture.
• Mix thoroughly.
• Bake in a 9" x 9" or a small bundt cake pan, for 25 minutes.
• Filling: Melt butter in medium saucepan.
• Remove from heat.
• Add remaining ingredients, mixing well.
• Simmer, stirring over low heat about 5 minutes or until the sugar is dissolved.
• Serve hot over pudding or cake.