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Cherry Ginger Infused Tea
Drink

Cherry Ginger Infused Tea

4.3

Prep
10 min
Cook
5 min
Total
135 min

Instructions

  1. 1 Combine cherries and ginger slices in a glass bowl. Sprinkle sugar over the cherries mixture and cover with 2 cups filtered water.
  2. 2 Cover bowl with plastic wrap and refrigerate 2 hours to overnight.
  3. 3 Bring 2 cups filtered water nearly to a boil; pour over tea bags in a pitcher. Steep tea for 90 seconds. Squeeze tea bags into pitcher and discard bags.
  4. 4 Strain cherry-ginger water into pitcher with green tea, squeezing out excess liquid. Serve with lemon slices and lemon juice.

By Kerri West

Sparkling Cherry Lemonade
Drink American

Sparkling Cherry Lemonade

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine cherries, lemon juice, sugar, and water in a high-powered blender. Blend until fully incorporated and smooth, about 1 minute; let foam subside or spoon off.
  2. 2 Pour mixture into a pitcher, and stir in lemon-lime soda. Serve over ice, and garnish with a lemon slice and whole cherry, if desired.

By lutzflcat

Cherry Smash
Drink American

Cherry Smash

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place cherries in an old-fashioned glass; splash with bitters. Mash cherries with a cocktail muddler until desired consistency.
  2. 2 Fill a cocktail shaker with ice; add rye, vermouth, simple syrup, and lemon juice. Cover and shake until the outside of the shaker has frosted. Strain cocktail into glass over cherries.

By FrackFamily5 CACT

Mezcal Old Fashioned
Drink Mexican

Mezcal Old Fashioned

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine simple syrup and bitters in an old fashioned glass. Fill the glass with ice. Squeeze orange peel over the glass to expel oils, then place peel in the glass. Add mezcal and tequila; stir until the drink is ice cold and alcohol has mellowed, about 20 seconds. Garnish with cherry to serve.

By France Cevallos

Next Best Thing to Lulu's Piña Colada
Drink American

Next Best Thing to Lulu's Piña Colada

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine rum, piña colada mix, crushed pineapple with juice, vanilla ice cream, and ice in a blender; blend until slushy.
  2. 2 Beat heavy cream in a small bowl with an electric mixer until soft peaks form; stir into piña colada mixture until evenly blended.
  3. 3 Divide piña colada among 4 glasses; top each with a cherry.

By Simon'sMom

Pinnacle® Peppermint Hot Chocolate
Drink American

Pinnacle® Peppermint Hot Chocolate

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Rim mug with crushed candy canes. Dipping the mug into simple syrup first and then into the candy cane pieces works best.
  2. 2 Pour Pinnacle® Original Vodka, DeKuyper® Peppermint Schnapps, and hot chocolate into a mug and stir.
  3. 3 Garnish with whipped cream and sprinkle with candy cane pieces or a cherry.

By TheCocktailProjectcom

Sangria by the Pros
Drink European

Sangria by the Pros

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Slice orange, lemon, and lime into thin rounds. Place the sliced citrus in a pitcher with apples, cherries, and pineapple.
  2. 2 Pour in brandy and refrigerate for 2 hours or more. Chill the bottle of red wine, lemon-lime soda, and orange juice at the same time.
  3. 3 Gently crush the fruits with a spoon, then stir in red wine, lemon-lime soda, and orange juice. Add additional brandy or orange juice to taste.

By PAULHAYWARD

Black Forest Layer Cake
Drink European

Black Forest Layer Cake

4.3

Prep
30 min
Cook
40 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of two 8-inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
  2. 2 Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 35 to 40 minutes. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
  4. 4 Cream butter in a medium bowl until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
  5. 5 Whip cream in a separate clean bowl until stiff peaks form. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

By Valinda

Cherry, Chocolate, and Pistachio Zuccotto
Dessert Italian

Cherry, Chocolate, and Pistachio Zuccotto

Prep
30 min
Cook
1 min
Total
511 min

Instructions

  1. 1 Line a large bowl with plastic wrap to make a mold.
  2. 2 Slice 1/2 inch off the top and bottom of the panettone. Cut another horizontal slice off the top. Slice remaining panettone vertically; cut each vertical slice in half.
  3. 3 Mix ricotta cheese, mascarpone cheese, pistachio nuts, candied fruit, sugar, and dark chocolate together to make the filling. Mix in cherries to create a marbled effect.
  4. 4 Lay the top panettone slice in the bottom of the mold. Sprinkle vin santo on top. Arrange vertical halves around the side of the bowl, overlapping slightly if needed. Sprinkle with more vin santo. Spoon 1/2 the ricotta mixture into the center, smoothing into corners using the back of a spoon. Lay second panettone slice on top; sprinkle with vin santo. Add remaining ricotta mixture, again smoothing down with the spoon. Cover with the bottom slice. Drizzle more vin santo and reserved cherry syrup on top.
  5. 5 Cover with plastic wrap and place a plate on top. Add bags of beans to press down on zuccotto. Refrigerate until set, 8 hours to overnight.
  6. 6 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
  7. 7 Invert zuccotto onto a serving plate and peel off plastic wrap. Drizzle melted chocolate over the top.

By NazarBlue

Cherry Almond Biscotti
Dessert Italian

Cherry Almond Biscotti

4.4

Prep
30 min
Cook
50 min
Total
100 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use.
  3. 3 Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  4. 4 Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  5. 5 Stir flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold cherries and almonds into dough. Turn the dough out onto a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2 inches wide. Gently press the logs with your fingers to flatten to a thickness of 3/4 inch. Transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar.
  6. 6 Bake in the preheated oven until the loaves are golden brown, about 35 minutes. Transfer loaves to wire racks and cool for 20 minutes. Use a sharp knife to slice each loaf on the diagonal into 16 pieces. Transfer the biscotti to baking sheets. Reduce oven heat to 300 degrees F (150 degrees C).
  7. 7 Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.

By PJ's kitchen

Chef John's Panettone
Bread & Baking Italian

Chef John's Panettone

4.7

Prep
45 min
Cook
40 min
Total
1525 min

Instructions

  1. 1 The day before baking, mix flour, cold water, and sourdough starter together in a bowl. Cover and leave out at room temperature, 8 hours to overnight.
  2. 2 At the same time, combine raisins, cherries, and pineapple in a separate bowl. Stir in rum. Let fruit soak, tossing occasionally, 8 hours to overnight.
  3. 3 Pour warm water into large bowl of a stand mixer fitted with a dough hook attachment. Add yeast and let dissolve for 10 minutes. Add eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, and lemon zest. Whisk together. Scoop in the panettone starter. Add flour and salt.
  4. 4 Knead until dough is very smooth and elastic, about 10 minutes. Stop and scrape down the sides if needed. Add butter; knead until butter is completely mixed in and dough is soft and somewhat sticky, about 5 minutes. Transfer to your work surface.
  5. 5 Toss and fold your dough into a rough ball shape using wet fingers and a bench scraper. Transfer dough back to the bowl. Cover and let rise until doubled, about 3 hours.
  6. 6 Transfer dough back to your work surface and shape into a rough ball. Place into a resealable plastic bag. Refrigerate, 8 hours to overnight.
  7. 7 Remove dough from the bag and press out into a flat rectangle. Sprinkle with flour and roll out to at least 1/2-inch thickness. Spread the dried fruit all over the surface. Roll dough up into a log, sealing in the fruit. Roll both ends of the log toward the middle and smooth it over into a ball.
  8. 8 Place dough ball into a short, wide paper panettone mold. Cover with plastic wrap and let rise until dough is at least 2/3 of the way up the sides, 3 to 4 hours.
  9. 9 Preheat the oven to 350 degrees F (175 degrees C).
  10. 10 Mix egg and water together and brush mixture on top of the panettone. Cut 2 slits crosswise on top.
  11. 11 Bake in the preheated oven until beautifully browned, 40 to 45 minutes. Poke 2 skewers through either side of the panettone and flip it over into a panettone hole or a Dutch oven. Let cool upside-down for 2 hours.
  12. 12 Pull out the skewers and slice into pieces.

By John Mitzewich

Preserved Cherries

Preserved Cherries

5.0

Prep
Cook
Total

Instructions

  1. 1 Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 10 minutes to sterilize. Wash new, unused lids and rings in warm soapy water.
  2. 2 Fill sterilized jars with cherries up to the "neck" of the jar.
  3. 3 Pour water into a large pan and bring to a boil. Add sugar and keep boiling until sugar dissolves. Pour hot simple syrup over cherries into the jars up to 1/8-inch from the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
  5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Lenam

Chocolate Covered Cherries III
Dessert

Chocolate Covered Cherries III

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Using a double boiler, heat the chocolate until melted. Stir in milk, using enough to make the chocolate smooth.
  2. 2 Holding the cherries by their stems, dip them one by one into the chocolate mixture.
  3. 3 Place the coated cherries on wax paper until the chocolate has dried.

By Ashlee Young

Cherry, Coconut, and Pistachio Puff Pastry Christmas Tree
Dessert

Cherry, Coconut, and Pistachio Puff Pastry Christmas Tree

4.0

Prep
30 min
Cook
25 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Drain cherries and reserve juice for another use. Finely chop cherries and place in a bowl with coconut; mix well. Let sit until coconut absorbs excess liquid from the cherries, about 5 minutes.
  3. 3 Place 1 puff pastry sheet on a clean counter and lightly score a large triangle shape into it, like a Christmas tree; don't cut all the way through. Repeat with the second puff pastry sheet.
  4. 4 Set aside 2 tablespoons of the coconut-cherry mixture. Spread the rest inside the scored triangle on the first sheet of pastry. Sprinkle with ground pistachios and place the second pastry sheet on top, lining up the triangles. Transfer to one of the prepared baking sheets.
  5. 5 Cut out the shape of the tree along the triangular score line, and remove the outer pastry scraps. Make horizontal cuts on the tree from the outer edges in toward the middle, leaving about 1 inch intact in the center to resemble a trunk. Gently lift each horizontal strip, making sure to lift both sheets of pastry, and twist it a couple of times to expose the filling.
  6. 6 Use the puff pastry scraps to cut out a star shape for the top of the tree and a tree trunk for the bottom. Make sure to use both layers of pastry. Fill the trunk and star with the reserved cherry mix.
  7. 7 Place the star, trunk, and any extra pastry scraps onto the remaining baking sheet. Brush all pastry pieces with beaten egg.
  8. 8 Bake in the preheated oven until puffed and browned all over, 25 to 30 minutes. Gently lift parchment paper onto wire racks and allow to cool completely before serving, about 20 minutes.

By Aroma and Essence

Flathead Cherry Compote

Flathead Cherry Compote

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat the cherries, sugar, rosemary, and water in a saucepan over high heat. Bring to a boil, then reduce heat to medium-low. Cover and simmer until cherries are tender and sauce is thickened, about 15 minutes. Remove from heat and stir in vinegar. Season with salt and pepper. Serve warm or cold.

By DarlisJ

Holiday Goat Cheese Log
Appetizer

Holiday Goat Cheese Log

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Pulse almonds in the bowl of a food processor until chopped. Add parsley and chives; continue to pulse until incorporated. Add cherries and process until everything is finely chopped and you have a nice mixture of red and green.
  2. 2 Pour nut mixture onto a flat work surface and spread into a thin layer.
  3. 3 Roll goat cheese log in the nut mixture until fully covered. Carefully pick it up and tap the ends of the log into the nut mixture to cover. Place on a serving dish.

By Ann

Instant Pot Cherry-Orange Cranberry Sauce
Dinner

Instant Pot Cherry-Orange Cranberry Sauce

5.0

Prep
5 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.
  3. 3 Select Saute function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off Instant Pot and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For best flavor, bring to room temperature before serving.

By France Cevallos

Limeabalemon Glaciate
Dessert

Limeabalemon Glaciate

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Blend the ice and banana together in a blender set to Low until mixed, adding the lime juice and lemon juice as it blends to keep the ice from freezing to the side of the blender. Serve in a tall glass and garnish with coconut or a cherry.

By SouthernSon