Recipes

[ms traditional]

my mother used to serve a dessert concoction of sour cream, creme de cacao, canned cherries - and maybe kirsch or other ingredients. my memory fails me and i can't find her recipe does this sound familiar to anyone? HELP!

[Britbrit13]

I wish I did, it sounds so good!!

Britt

[lovinglife]

From Joy of Cooking 1997 page 456.

Cherries with Cream and Chocolate

6 servings

2 lbs fat ripe cherries

Arrange the cherries in a single layer in a skillet. Sprinkle evenly with 1/4 cup sugar.

Over high heat shake skillet until the sugar melts and the cherries are heated through about 5 minutes.

Remove from heat and sprinkle over 1 tablespoon creme de cacao, maraschino liqueur or kirsch.

Shake the pan over high heat for a few seconds until you can smell the spirits. Remove the cherries and juices to a serving bowl. Allow to cool then remove the pits with your fingers. Cover and refrigerate for 1 to 2 hours.

Meanwhile prepare sour cream whipped topping (page 1040) or whipped topping (page 995). Cover and refrigerate.

Divide cherry and liquid mixture into six servings. Top each with a dollop of whipped cream topping. Sprinkle each with finely grated dark chocolate.

[Desertdi]

Couldn't open link.......but I have the cookbook. What is it called, please?

[lovinglife]

Just typed it out! Don't have the book but the search cited details.

[ms traditional]

thank you loving life. that looks similar. i am going to pull out my ole Joy to see if i can find the sour cream whipped topping. i can tell you my mother opened cans - did not pit cherries - and yet it was a delicious dessert which she served with fresh macaroons or those pretty pirouette cookies.

[Honeybit]

I've been scouring the Internet since I saw your post, but since I didn't have quite enough information about the dessert, I was pretty much overwhelmed with search results. I found a couple of recipes which sounded promising called CHERRY DELIGHT, but they had a graham cracker or vanilla wafer crust. Here are the ideas I found which seemed to come the closest to what you are looking for, but no winners -- one is a dessert soup which might have been the foundation of what your mother made. Please let us know if you uncover the REAL recipe you remember -- Good Luck!

http://www.enjoyyourcooking.com/desserts/sour-cherry-dessert-whipped-cream.html

Sour Cherry Dessert with Whipped Cream

This is easy to make and tasty sour cherry dessert recipe. However I must warn you: because of alcohol content it isn’t suitable for children.

Either pitted sour cherry will work for this recipe whatever they are fresh, frozen or canned; of course, fresh ones will taste the best, but they are hard to come by, so I used canned ones from the local European store.

About 10oz of pitted sour cherries (fresh, frozen or canned)

6.5-7.0 oz of heavy cream

1 tbsp of sugar

3 tbsp of almond liqueur (amaretto or so)

2 teaspoons of confectioner’s sugar

About 2 tablespoons of grated chocolate

Mix sugar with sour cherries in a bowl. If you use canned cherries, remove juices before this step.

Add 2 TB of almond-flavored liqueur, mix everything, cover bowl and put it into fridge for about 2 hours.

If you use chocolate bar, grate about 2 tablespoons (to taste) on big slots of grater (if chocolate is too soft and it is hard to grate, put it to freezer for an hour or so before grating, it will go easier that way):

Pour heavy cream into a mixing container; add confectioner’s sugar.

Add remaining tablespoon of almond liqueur.

And whip the cream with liqueur and confectioner’s sugar, you don’t need strong peaks, just foamy cream.

Put quarter of all sour cherries into each of 2 dessert bowls.

Pour juices produced by cherries, liqueur, and sugar into bowls also.

Cover cherries with a layer of whipped cream, about a quarter for each portion.

Split remaining amount of cherries in half and put them over the layer of whipped cream without any juices.

Cover them with layer of whipped cream again (split remaining amount evenly between both bowls.)

Even whipped cream out a bit with back of spoon. Sprinkle with grated chocolate to taste.

Serve soon after preparation before cream liquefies.

----------

http://www.saveur.com/article/Recipes/Hungarian-Chilled-Cherry-Soup

Hungarian Chilled Cherry Soup (Meggyleves)

This Hungarian dish is a dessert disguised as a soup.

[picture didn't copy to this post]

Serves 4–6

2 (24-oz.) jars of pitted sour cherries (preferably morellos), with their juice (Alternatively, you may use 1-3/4 lbs. fresh Bing cherries, stemmed and pitted, or 1-1/2 lbs. frozen Bing cherries with 2-3/4 cups sour or regular cherry juice.)
1/2 tsp. kosher salt
1 cinnamon stick
1-1/2"–thick slice of lemon
1 (8–oz.) container sour cream

1. Add cherries, with their juice, to a 4-quart saucepan. Add salt, cinnamon stick, and lemon. Bring to a boil, reduce heat to medium-low, and simmer until cherries are soft, about 5 minutes.

2. In a small bowl, whisk together sour cream and ¼ cup of hot cherry liquid from pan. Remove pan from heat; stir in sour cream mixture. Chill the soup.

----------

Jiffy Cherries and Cream

1 cup (16 TBs) sour cream

21 ounce cherry pie filling

1 TB granulated sugar

Several hours before serving: In small bowl, with electric mixer at medium speed, beat sour cream with sugar. Stir pie filling; remove 6 cherries and set aside. Into each of six 6-ounce parfait glasses, spoon layer of pie filling, then layer of sour-cream mixture. Repeat procedure, ending with sour cream. Top each dessert with whole cherry; refrigerate until serving time. Makes 2 servings

----------

Country Cherry Cream

8 ounces red maraschino cherries

4 cups sour cream

1 cup sugar

1 cup flaked coconut

1/2 cup red currant jelly

1/4 tsp grated lemon peel

2 TB lemon juice

Drain cherries, reserving syrup. Add enough water to reserved syrup to equal 1/2 cup liquid.

Chop cherries. Combine 1/3 cup cherries with sour cream, sugar and coconut; mix well.

Pour into 1-quart souffle dish; freeze until firm.

Combine cherry syrup mixture and jelly in saucepan, stirring over medium heat until jelly is melted. Add remaining cherries, lemon peel and juice; chill. Serve sauce with cherry cream.

Makes 10 servings

----------

Almond Dip with Cherries

(makes 2/3 cup)
1 (3 oz pkg) softened cream cheese
3 tablespoons sour cream
3 tablespoons powdered sugar
1 tablespoon almond liqueur or 1/4 teaspoon almond extract
Frozen cherries

Beat together all ingredients except cherries. Chill. Serve with sweet cherries

----------

[Honeybit]

From Joy of Cooking, Page 1040

Sour Cream Whipped Topping

Makes about 2-2/3 cups or 8 to 12 servings

Combine in a medium bowl:

1 cup cold heavy cream

1/2 cup cold sour cream

Beat on high speed until soft but definite peaks form. Do not attempt to whip until stiff. Use at once or cover and refrigerate for up to one day.

Page 995 is about Whipped Cream:

1 cup cold heavy cream

2 tsp to 1 TB sugar or 1 to 4 TB sifted powdered sugar or 2 tsp honey

1/2 tsp vanilla

Liquor-Flavored Whipped Cream

Prepare Whipped Cream, adding 1 to 1-1/2 TB liquor to the cream with the sugar.

[Honeybit]

This might give you a new idea for searching -- it’s from the Queen of Easy Recipes, Peg Bracken in her “I Hate to Cook Cookbook”:

‘

Coupe Royale

(Just a fruit cup, but dignified with Kirsch, it’s a coupe.)

‘

1 cup cherries, pitted (either fresh or canned)

1/2 cup Kirsch

Whipped cream, unsweetened

1/2 tsp each nutmeg, powdered ginger, and mace plus 1 tsp cinnamon, all mixed together.

‘

Soak the cherries in the Kirsch for at least one hour. Then put them in sherbet glasses, cover with the whipped cream, and sprinkle the spices on top.

[ms traditional]

WOW< WOW - HoneyBit. that is just amazing what you have done. so sweet and thoughtful. i am blown away. you know i think that the first one looks the most like it - with creme de cacao substitute. and also the sour cream whipped topping might be an option. of course i remember Peg Bracken's cookbook and love the idea of soaking the cherries. i will work on this. but i just can't thank you enough for your efforts. truly! please know your efforts are much appreciated.