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Dessert recipes

Dessert recipes

 

Here are a couple of quick and easy dessert recipes for the cherries. The only thing that takes a little time is pitting them, but you can get a cherry pitter at the Home and Garden store in Jackson that will make the job easy. Either Raniers or Bings work in these recipes, although I like the color of the Bings better.

Cherry Bread Pudding
1 pound ripe cherries, pitted
3 slices white bread, toasted
1 cup milk
1/8 teaspoon almond extract
1/2 cup sliced almonds, toasted (carefully, or they’ll burn)
1/2 cup cherry jam
4 teaspoons granulated (ordinary) sugar
1 teaspoon unsalted butter
1/2 teaspoon powdered sugar
1 cup whipped cream, sour cream or vanilla yogurt, or ice cream (optional)

Preheat your oven to 350 degrees. Pit the cherries. Coarsely crumble the toasted bread into a bowl (you should have about 1 cup). Add the milk and the almond extract. Add the cherries, cherry jam, and the toasted almonds (reserving 2 tablespoons) and mix well. In another bowl, mix the reserved two tablespoons of the toasted almonds with two teaspoons of the granulated sugar.

Grease a 6-cup gratin or baking dish with the butter, and sprinkle the greased dish with the remaining two teaspoons of the granulated sugar. Pour the cherry mixture into the dish and top it with the almond/sugar mixture. Bake at 350 degrees for 35 to 40 minutes. Cool to lukewarm, and sprinkle with the 1/2-teaspoon of powdered sugar, and serve with whipped cream, sour cream, ice cream or yogurt. This serves four generously.

This next recipe is sort of like a thick pancake with cherries in it. Despite the fancy name, it’s really quite easy to make. In France, where the dish came from, they don’t bother to pit the cherries, but I’d go ahead and pit them anyway. No one wants a cracked tooth on a cherry pit!

Cherry Clafouti
2 pounds cherries, pitted
2 eggs
2 tablespoons sugar, plus 1 teaspoon sugar
1 cup flour
1 cup milk
Pinch of salt

Preheat your oven to 350 degrees. Break the eggs into a bowl and beat with the sugar, flour, salt and milk to make a smooth batter. Put the cherries into a buttered baking dish and pour the batter over the cherries (If your cherries aren’t really sweet, sprinkle them with some sugar first. And if cherries aren’t in season, you can use two cans of black cherries, strained).

Bake at 350 degrees for 30 minutes. As soon as the clafouti comes out of the oven, sprinkle with 1 teaspoon of sugar. Serve warm. This is also excellent topped with whipped cream or ice cream.

Pitted fresh cherries are also superb stirred into black cherry Jell-O and mixed into your favorite rice pudding or tapioca pudding recipe. Plus they’re just perfect for snacking and a bowl of fresh cherries by itself makes a lovely dessert. So if you haven’t had any fresh cherries this season, hurry up!
 
Cake recipes

Cake recipes

 

Two tasty cake recipes, both with chocolate

TRIPLE-CHOCOLATE CAKE WITH GANACHE

Serves: 12 / Preparation time: 15 minutes
Total time: 1 hour (plus overnight chilling for ganache)

The ganache in this recipe needs to be refrigerated overnight before icing the cake. 

CAKE

13 tablespoons unsalted butter, softened

7 tablespoons sugar

1/2-cup good-quality cocoa powder

4 eggs

1/4-teaspoon salt

1-teaspoon baking soda

2 cups flour

1 1/2 cups buttermilk 

GANACHE

1 1/2 cups heavy whipping cream 6 ounces bitter chocolate, chips or chunks

6 ounces sweet chocolate, chips or chunks preheat the oven to 350 degrees. Grease two 9-inch round cake pans.

 

In a large bowl, cream together the butter, sugar and cocoa with an electric mixer at low to medium speed.

 

Add the eggs one at a time, beating well after each addition, mixing at low speed.

Add the salt, baking soda and flour and mix 1 minute at low speed.

Slowly add the buttermilk and mix at low speed, until the ingredients are blended. Increase the speed to medium and mix 3 minutes.

Divide the batter evenly between two pans.

Bake at 350 degrees for 25 minutes. Check for doneness with a small paring knife inserted into center. If it does not come out clean, bake 5 more minutes and test again. Remove from the oven and cool completely.

 

To prepare the ganache: In a medium saucepan heat the cream over medium heat so it is just warm enough to melt the chocolate; do not boil.

Fold both chocolates into the hot cream and stir with a wooden spoon or wire whisk. Let cool and refrigerate, covered, overnight.

 

Put the icing in a mixer, using the flat attachment (not the wire whip), and mix until it has the consistency of cake icing. Put the icing on top of one cake layer and add the second layer on top. Ice the sides and top of the two-layer cake. Garnish with shaved chocolate if you like.

From Tiffany's Bakery and Eatery in Columbia, S.C.

Tested by Susan Selasky for the Free Press Test Kitchen.

514 calories (61% from fat),35 grams fat (19 gram sat. fat), 48 grams carbohydrate, 9 grams protein, 609 mg sodium, 147 mg cholesterol, 84 mg calcium, 3 grams fiber.

 

WHITE CHOCOLATE-RASPBERRY CHEESECAKE

Serves: 12 / Preparation time: 15 minutes
Total time: 1 hour (plus overnight chilling for ganache)


The ganache in this recipe needs to be refrigerated overnight before icing the cake.

 

CRUST

1 cup slivered almonds, optional

2 cups graham cracker crumbs

1/4 cup (1/2 stick) unsalted butter, melted

FILLING

8 ounces fine-quality white chocolate

4 package (8 ounces each) cream cheese, softened

1/2 cup plus 2 tablespoons sugar

4 whole large eggs

2 large egg yolks

2 tablespoons all-purpose flour

1-teaspoon vanilla

2 cups (11 ounces) fresh raspberries, or 12 ounces raspberry preserves

Fresh raspberries, mint sprigs and raspberry coulis for garnish

Preheat the oven to 350 degrees.

 

To make the crust: Finely grind the almonds, if using, and graham cracker crumbs in a food processor. Add the butter and blend until combined. Press the crumb mixture over the bottom and two-thirds of the way up the side of a 10-inch springform pan.

 

To make filling: Melt the chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove it from the heat. If you're using preserves, melt them in a microwave or in a saucepan on the stove. Let cool.

In a large mixing bowl, beat the cream cheese with an electric mixer at medium speed until it's fluffy, then beat in the sugar.

Add the whole eggs and yolks, one at a time, beating well at low speed and scraping down the bowl after each addition.

Beat in the flour and vanilla until just combined, then add the melted chocolate in a slow stream, beating until the filling is well combined.

Arrange the berries in one layer over the crust, or swirl the melted raspberry preserves into the filling, and pour the filling into the crust.

Bake in the middle of the oven until the cake is set 3 inches from the edge but the center is still wobbly when the pan is gently shaken, about 45-55 minutes.

Run a thin knife around the edge of the cake to loosen it, then cool completely in the pan on a rack. (The cake will continue to set as it cools.)

Garnish and serve at room temperature or chilled.

Adapted from foodnetwork.com (recipe courtesy of Santacafe, Santa Fe, N.M.). Tested by Susan Selasky for the Free Press Test Kitchen.

416 calories (65% from fat), 30 grams fat (18 gram sat. fat), 28 grams carbohydrate, 8 grams protein, 266 mg sodium, 153 mg cholesterol, 82 mg calcium, 1 gram fiber.
 
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