PINEAPPLE MILLEFOGLIE WITH MARASCHINO CHERRY SAUCE
Steps:
- Make the custard: In a saucepan, warm the milk, vanilla bean and seeds over low heat. Whisk the egg yolks and sugar in a bowl; beat in the flour. Remove the vanilla bean and whisk the milk into the egg mixture. Pour back into the saucepan and whisk over medium heat until the cream is thick, about 8 minutes. Transfer the custard to a bowl; lay plastic wrap on the surface and cool in the refrigerator for about 3 hours. Transfer to a large pastry bag fitted with a wide round tip.
- Prepare the millefoglie: Preheat the oven to 400 degrees F. Cut the puff pastry into eighteen 3-inch rounds using a cookie cutter or a paring knife. Place the rounds on parchment paper-lined baking sheets, prick with a fork and bake until golden, 10 to 15 minutes. Set aside to cool; leave the oven on.
- Make the maraschino sauce: Combine the black cherries, pineapple juice and maraschino cherry juice in a small saucepan. Bring the liquid to a simmer over medium heat and cook until the cherries are softened, about 5 minutes. Carefully transfer the mixture to a blender or food processor and puree until smooth. Strain the puree and set aside to cool. Store any extra sauce in the refrigerator for up to 2 weeks.
- Prepare the pineapple: Dust the pineapple slices with confectioners' sugar and place on a baking sheet. Bake until softened and lightly browned at the edges, about 30 minutes. Let cool.
- Make the chantilly cream: Whip the cream, confectioners' sugar and vanilla in a bowl with a mixer until fluffy and stiff peaks form. Chill.
- To assemble, place a pastry round on each of 6 serving plates. Pipe the custard over it and top with a slice of caramelized pineapple, followed by a pastry round and chantilly cream. Top with one more pastry round and drizzle with the sauce. Put a maraschino cherry on top.
- From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.
CHICKEN WITH CHERRY PINEAPPLE SAUCE
Sweet and colorful, this tender, lower-fat chicken dish is simply fantastic! The quick prep time, fresh flavors, cherries and chunks of pineapple will make it a family favorite in no time. -Sally Maloney, Dallas, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with garlic salt and ginger. In a large nonstick skillet coated with cooking spray, brown chicken in oil., Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine the sauce, cherries and reserved juice; pour over chicken., Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°, turning chicken once. Stir in pineapple and onions; heat through.
Nutrition Facts : Calories 238 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 473mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 1g fiber), Protein 24g protein.
PINEAPPLE CHERRY SAUCE
Make and share this Pineapple Cherry Sauce recipe from Food.com.
Provided by peachez
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 15
Steps:
- Drain juice from pineapple, add enough maraschino juice to make 3/4 Cup of liquid Add lemon juice, blend in cornstarch to liquids.
- In a medium saucepan add the liquid and stir in the spices.
- Cook over medium heat, stir until thickened, add any options at this point.
- Remove from heat, stir in the tidbits and cherries.
- Baste over ham slices, grilled chicken or veggies.
- Refrigerate any unused mixture.
MARASCHINO CHERRY PARFAITS
Layer maraschino liqueur-soaked sweet cherries with a tangy yogurt cream and chewy meringue cookies for a dessert that tastes both heart-warmingly retro and totally modern.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Cherry Almond Yogurt Sour Cream Liqueur Summer
Yield Serves 8
Number Of Ingredients 15
Steps:
- Make the Maraschino cherries:
- Set a mesh sieve over a medium bowl. Bring cherries, sugar, lemon juice, and 2/3 cup water to a simmer in a large saucepan over medium-low heat, stirring occasionally; cook until cherries have released their juices and are softened but still intact, 20-25 minutes. Pour cherries into prepared sieve, letting juices collect in bowl. Set cherries aside.
- Return juices to same saucepan and bring to a simmer over medium heat. Cook until liquid is reduced to 1 1/2 cups (it will be a thin syrup at this point), 15-20 minutes. Remove from heat, add reserved cherries, and stir in liqueur and almond extract. Transfer maraschino cherries to jar, cover, and chill at least 24 hours before using.
- To assemble:
- Whisk yogurt, sour cream, powdered sugar, and salt in a large bowl until smooth; fold in meringue cookies.
- Layer maraschino cherries, fresh cherries, and yogurt mixture into 8 glasses, dividing evenly.
- Do Ahead
- Maraschino cherries can be made 2 weeks ahead. Keep chilled.
FRUITY SWEET AND SOUR SAUCE
This is the light pink and fruity tasting sweet and sour sauce that they serve in Chinese restaurants. The maraschino cherry juice makes the difference; don't ever throw it away again! Serve warm as a dipping sauce, or over meat as a sweet and sour sauce.
Provided by SPARKLER8666
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Mix the sugar, vinegar, maraschino cherry juice, and pineapple juice in a saucepan over medium-low heat, stirring to dissolve the sugar.
- Place the cornstarch in a small bowl, and stir the water into it to make a smooth paste. Stir the cornstarch paste into the juice mixture, and bring to a simmer. Stir constantly until the mixture thickens, about 1 minute.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 10.7 g, Sodium 0.3 mg, Sugar 7 g
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