Posts Tagged chocolate

friday freebie cherry recipes

Its cherry time here are some exciting recipes

CHOCOLATE and CHERRY TART

225 grams plain flour, 180 grams cold unsalted butter chopped, 1 tblspn castor sugar, 1 egg yolk mixed with 2 tblspns cold water, 2 egg whites, 110 grams castor sugar extra, 250 grams cherries, Chocolate-Cherry Filling: 400 grams dark chocolate chopped, 160 grams unsalted butter, chopped, 6 egg yolks, 1 egg, 85 grams castor sugar, 250 grams cherries stoned

Process plain flour, unsalted butter and castor sugar in food processor until mixture resembles breadcrumbs. Add egg yolk mixture just starts to come together. Transfer to a lightly floured surface and knead gently to form a disc. Wrap in plastic wrap and refrigerate for 30 minutes. On a lightly floured surface, roll out pastry until large enough to line a round 28cm tart tin with removable base. Line pastry with baking paper, fill with dried beans or rice and bake blind at 180c for 20 minutes. Remove paper and beans and bake for further 10 minutes.

Chocolate-Cherry Filling: Melt dark chocolate and butter in top of double saucepan or in a heatproof bowl over simmering water until smooth. Remove from heat. Combine egg yolks, egg and castor sugar in large bowl and using electric mixer, beat until thick and pale. Fold chocolate mixture and cherries into egg mixture and mix well. Pour mixture into tart base and bake at 180c for 30 minutes or until tart is firm in the center when lightly shaken. Cool on a wire rack. Place egg whites in a bowl and whisk lightly to combine. Place extra castor sugar on flat plate. Dip each cherry, one at a time into egg white, allow excess to drip off, then dip in extra, into egg white, allow excess to drip off, then dip in castor sugar and place on top of cooled tart. Tart will keep for up to 2 days in the refrigerator. Serves 4.

CHERRY GLAZED CHICKEN

3 chicken breasts, ½ cup plain flour, ¼ tblspn thyme crumbled, salt, pepper, milk, vegetable oil, 1½ cups cherries stoned and chopped, 1/8 cup brown sugar, ¾ cup castor sugar, ¼ tblspn yellow mustard ground

Split, skin and rinse chicken breasts. Combine plain flour, thyme, salt and pepper. Dip chicken in milk, then in plain flour mixture, coating evenly. Brown chicken on all sides in hot oil in large fry pan. Remove chicken from fry pan, place in single layer on large baking pan. Bake covered for 30 minutes. Prepare cherry glaze: Drain cherries, reserving liquid. In a saucepan combine drained cherries, 3 cups cherry liquid water or chicken stock. vegetable oil, brown sugar and castor sugar. Bring cherry mixture to a boil over medium heat. Add mustard; mix well. Continue cooking at a rapid boil for 5 minutes or until sauce is syrupy. After chicken has cooked 30 minutes spoon cherry glaze evenly over chicken. Return chicken uncovered to the oven. Bake for 20-30 minutes, or until chicken is tender. Serve immediately.

cherry recipe book

cherry recipe book

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