THE CHERRY BOMB
Steps:
- Using a muddler or the handle of a wooden spoon, muddle cherries, lemon and lime wedges, mint leaves, simple syrup, and bitters in a mixing glass or cocktail shaker. Add rum and stir to combine.
CHERRY BOMB
This is a wonderful rum drink with lime and grenadine. It's great for any occasion. If this recipe seems too easy, well it is, but the drink is incredibly enjoyable and worth the lack of trouble!
Provided by TENS100
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- In a mixing glass combine rum, lime soda, grenadine and lime juice. Mix well and pour into chilled glasses. Garnish with lime slices and cherries.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 49.3 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 31.9 mg, Sugar 38.9 g
CHERRY BOMBS
You'll win praise for these clever cherry bombs. Serve them for a special occasion with a knife and dessert spoon. -Linda Triplett, Renton, Washington
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Line two muffin cups with plastic wrap. Divide ice cream between cups. Press a chocolate-covered cherry into each; smooth ice cream over cherries. Freeze overnight or until firm., Invert ice cream onto a waxed paper-lined plate; remove and discard plastic wrap. Spread jam over ice cream; freeze until firm., Place a wire rack over a sheet of waxed paper. Using a fork, transfer ice cream to rack. Pour ice cream topping over each to coat. Transfer to dessert plates; freeze until serving. Serve with whipped cream and chocolate syrup.
Nutrition Facts : Calories 622 calories, Fat 38g fat (20g saturated fat), Cholesterol 50mg cholesterol, Sodium 98mg sodium, Carbohydrate 72g carbohydrate (64g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE CHERRY BOMBE
Provided by Tyler Florence
Categories dessert
Time 13h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Line a 1 1/2 quart glass or stainless bowl with plastic wrap, leaving enough excess hanging over the edge, and stick it in the freezer.
- In a medium pot, combine the cherries, 1 cup of sugar, lemon juice, kirsch, and 3/4 cup of water. Simmer over medium-high heat until the juice from the cherries is released and the fruit is soft, about 20 minutes. Mix the cornstarch with 2 tablespoons of water to make a slurry and add it to the cherry mixture. Simmer, stirring, for another 2 minutes to thicken. Remove the cherry sauce from the heat, you should have about 4 cups. Put the cherry sauce in the freezer or in an ice bath to chill until cold.
- Using a wire whisk, beat 2 cups of the heavy cream, the remaining 1/4 cup of sugar, and vanilla together until soft peaks form. Using a rubber spatula, fold the whipped cream into half of the cherry mixture (2 cups) to make a light mousse - don't overdo it, it's ok if there are streaks of cream in the filling. Gently fold in the pistachios. Take the plastic-lined bowl out of the freezer and spoon the cherry mousse into it, filling it all the way to the top, and spreading evenly around the rim. Freeze again for at least 8 hours, so the mousse sets up firm.
- Heat the remaining 1 cup of cream and the chocolate in a pot over medium-low flame. Stir to melt the chocolate completely and smooth it out into the cream. Cool until warm to the touch, the chocolate should still be pourable.
- Take the bowl of cherry mousse out of the freezer and invert it, bottom-side up, on a wire rack set over a sheet pan. Carefully peel off the plastic and pour the chocolate ganache over the bombe to cover it completely, allowing the excess to drip down into the sheet pan. Stick the chocolate cherry bombe back in the freezer to chill. Using a couple of flat spatulas, carefully remove the bombe from the rack and put in on a chilled platter. Cut into wedges; serve with the reserved cherry sauce.
CHERRY BOMB CHICKEN
Thanks to the magic of brining, this really will almost guarantee a juicy, tasty piece of chicken.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 5h40m
Yield 6
Number Of Ingredients 14
Steps:
- Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.
- Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container.
- Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
- Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
- Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
- Brush each chicken piece with thyme and oil mixture.
- Cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. Turn each piece and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.
Nutrition Facts : Calories 490 calories, Carbohydrate 22.6 g, Cholesterol 129.3 mg, Fat 25.3 g, Fiber 1.3 g, Protein 41.5 g, SaturatedFat 6.8 g, Sodium 5251.8 mg, Sugar 18.5 g
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