Yes I can bake a cherry pie, Billy boy, but I'd like to make something else instead
January 11, 2009 7:07 AM Subscribe
Last year when I hosted my family's Easter do, I served a special apple dessert for the sake of an apple-loving niece. This year it's my cherry-loving niece's turn to be indulged. What special cherry-based dessert recipes can you suggest?
This is what I always make for pot-lucks. It's sort-of a cherry cheesecake and kinda retro (includes Dream Whip and canned cherry pie filling), but it's always popular.
Cherry Delite
Combine:
2 & 1/2 c. graham cracker crumbs
1/2 c. granulated sugar
2/3 c. butter, melted
Press into bottom of deep 9 x 13 pan.
Bake at 350 for 6 to 7 minutes.
Let crust cool.
Combine:
2 8oz bars Philly Cream Cheese, softened
2 c. powdered sugar
5 tbsp. milk
Beat until smooth and creamy.
Spread carefully over COOLED crust.
Sprinkle 1&1/2 c. chopped walnuts over cream cheese layer.
Gently press walnuts into cream cheese layer with back of spatula.
Put pan into refrigerator to chill.
Combine:
2 envelopes Dream Whip
1 c. very cold milk
1 tsp. vanilla extract
Whip on high until peaks form.
Carefully spread over walnuts.
Open 2 cans Wilderness Cherry Pie filling with Extra Fruit.
Drop spoonfuls evenly over Dream Whip layer. Do NOT spread.
You can serve now or put back in frig to serve later.
posted by marsha56 at 7:57 AM on January 11, 2009 [2 favorites]
Cherry Delite
Combine:
2 & 1/2 c. graham cracker crumbs
1/2 c. granulated sugar
2/3 c. butter, melted
Press into bottom of deep 9 x 13 pan.
Bake at 350 for 6 to 7 minutes.
Let crust cool.
Combine:
2 8oz bars Philly Cream Cheese, softened
2 c. powdered sugar
5 tbsp. milk
Beat until smooth and creamy.
Spread carefully over COOLED crust.
Sprinkle 1&1/2 c. chopped walnuts over cream cheese layer.
Gently press walnuts into cream cheese layer with back of spatula.
Put pan into refrigerator to chill.
Combine:
2 envelopes Dream Whip
1 c. very cold milk
1 tsp. vanilla extract
Whip on high until peaks form.
Carefully spread over walnuts.
Open 2 cans Wilderness Cherry Pie filling with Extra Fruit.
Drop spoonfuls evenly over Dream Whip layer. Do NOT spread.
You can serve now or put back in frig to serve later.
posted by marsha56 at 7:57 AM on January 11, 2009 [2 favorites]
Best answer: I am not a big fan of cooked cherries, but I do like this clafoutis tart:
1. Start with a prebaked sweet tart shell (9 inch) of your choice and set your oven to 350.
2. In a heavy saucepan, mix 2/3 cup heavy cream and 2/3 c whole milk. Split half a vanilla bean and scrape the seeds into the cream & milk, add the pod. Bring to scalding (180 on the candy thermometer or steaming with tiny bubbles at the edges), remove from heat, steep for 10 minutes.
3. In a large bowl, whisk 3 large eggs, 1/4 c sugar, 1 1/2 tbs cornstarch, and a pinch of coarse salt. Temper the cream mixture into the eggs, slowly, steadily. Stir in 1/4 teaspoon of almond extract. Strain through a fine mesh strainer into a clean bowl.
4. Get your tart shell (still in the pan or free on a lined cookie sheet). Sprinkle 1 cupish of fresh pitted cherries (or frozen) evenly over the bottom of the tart shell. Pour the custard over the cherries and bake until set--45 to 50 minutes.
5. Cool to room temperature and sprinkle with sliced blanched almonds and dust with confectioners sugar. Serve at room temperature or slightly chilled. It does not keep well and should be served the day it is made.
Like I said, I'm not a fan of cherries cooked into desserts (I'd rather just eat them), but I am a huge fan of tarts. Also, I love love these double chocolate cherry cookies.
posted by crush-onastick at 9:16 AM on January 11, 2009
1. Start with a prebaked sweet tart shell (9 inch) of your choice and set your oven to 350.
2. In a heavy saucepan, mix 2/3 cup heavy cream and 2/3 c whole milk. Split half a vanilla bean and scrape the seeds into the cream & milk, add the pod. Bring to scalding (180 on the candy thermometer or steaming with tiny bubbles at the edges), remove from heat, steep for 10 minutes.
3. In a large bowl, whisk 3 large eggs, 1/4 c sugar, 1 1/2 tbs cornstarch, and a pinch of coarse salt. Temper the cream mixture into the eggs, slowly, steadily. Stir in 1/4 teaspoon of almond extract. Strain through a fine mesh strainer into a clean bowl.
4. Get your tart shell (still in the pan or free on a lined cookie sheet). Sprinkle 1 cupish of fresh pitted cherries (or frozen) evenly over the bottom of the tart shell. Pour the custard over the cherries and bake until set--45 to 50 minutes.
5. Cool to room temperature and sprinkle with sliced blanched almonds and dust with confectioners sugar. Serve at room temperature or slightly chilled. It does not keep well and should be served the day it is made.
Like I said, I'm not a fan of cherries cooked into desserts (I'd rather just eat them), but I am a huge fan of tarts. Also, I love love these double chocolate cherry cookies.
posted by crush-onastick at 9:16 AM on January 11, 2009
orange swan -- I couldn't tell from your link, but which apple dessert did you end up making? Sorry if I just missed it (and for the derail) . . . making the apple crisp tonight.
posted by theredpen at 9:58 AM on January 11, 2009
posted by theredpen at 9:58 AM on January 11, 2009
Donauwellen! (Danube Waves, these insanely chocolatey cherry-y delights from Deutschland...)
posted by mynameisluka at 9:58 AM on January 11, 2009
posted by mynameisluka at 9:58 AM on January 11, 2009
Another vote for claouftis. It's not just the best cherry dessert out there, it's one of the tastiest desserts I've ever had, period. My cherry loving mom jumps with glee when I make it. I'm partial to this recipe from Epicurous for it pronounced almond note. Mmmm. Now I'm craving it.
Also, if you're using fresh cherries, I strongly suggest you get a cherry pitter likethis. Oh the time and headache it saves when you're faced with a mound of the beautiful little things.
posted by mostlymartha at 10:37 AM on January 11, 2009
Also, if you're using fresh cherries, I strongly suggest you get a cherry pitter likethis. Oh the time and headache it saves when you're faced with a mound of the beautiful little things.
posted by mostlymartha at 10:37 AM on January 11, 2009
If you make clafoutis the key is use sour pie cherries. And lucky for you you can get pretty good bottles pie cherries at Trader Joe's year round. Oh and serve it hot hot hot.
posted by aspo at 11:23 AM on January 11, 2009
posted by aspo at 11:23 AM on January 11, 2009
I'm another clafoutis lover. I keep trying to think of something else to suggest for variety, but man, is cherry clafoutis delicious.
Also, I have to disagree with aspo. I like them best made with ripe, sweet cherries and served just warm or at room temperature. I think its traditionally made with sweet cherries, but I may be misremembering. Anyway, the clafoutis batter is kind of delicate and not crazy sweet. It seems like sour cherries would overwhelm it. But to each his clafoutisy own, I guess.
posted by jaybeans at 1:59 PM on January 11, 2009
Also, I have to disagree with aspo. I like them best made with ripe, sweet cherries and served just warm or at room temperature. I think its traditionally made with sweet cherries, but I may be misremembering. Anyway, the clafoutis batter is kind of delicate and not crazy sweet. It seems like sour cherries would overwhelm it. But to each his clafoutisy own, I guess.
posted by jaybeans at 1:59 PM on January 11, 2009
When speaking of cherries, there's only one dessert you need to consider: Schwarzwalder kirschtorte (Black Forest cake)!
Chocolate, cherries and cream, what's not to love?
Not authentic at all, but also extremely delicious with chocolate mousse instead of whipped cream.
posted by lioness at 11:24 AM on February 4, 2009
Chocolate, cherries and cream, what's not to love?
Not authentic at all, but also extremely delicious with chocolate mousse instead of whipped cream.
posted by lioness at 11:24 AM on February 4, 2009
Response by poster: I made clafoutis, using the recipe crush-onastick posted. It turned out well, and everyone seemed to like it. My cherry-loving niece ate two pieces, which I took as a sign that the dessert was definitely good, since she is a tiny thing (she is 10 and weighs 68 pounds) who normally eats *very* lightly. Thanks all!
posted by orange swan at 7:15 PM on April 12, 2009
posted by orange swan at 7:15 PM on April 12, 2009
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posted by eve harrington at 7:28 AM on January 11, 2009