THE BLACK FOREST RECIPE BY TASTY
Here's what you need: water, granulated sugar, grenadine, blue curaçao, rich simple syrup, gin, fresh lemon juice, crushed ice, fresh thyme, pink peppercorn
Provided by Chris Rosa
Categories Drinks
Time 5m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Make the rich simple syrup: Add the water and sugar to a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 2 minutes, until the sugar is fully dissolved. Transfer to a glass jar and let cool. The syrup will keep in an airtight container in the refrigerator for up to 2 weeks.
- Make the cocktail: Add the grenadine, blue curacao, rich simple syrup, gin, and lemon juice to a cocktail shaker and fill with ½ cup (70 G) ice. Shake vigorously for 30 seconds, until combined.
- Carefully light the bunch of thyme on fire with a kitchen torch. Blow out the flame and invert a highball glass over the thyme to capture the smoke. Let sit for 30 seconds.
- Fill the glass with the remaining ½ cup ice, strain the cocktail into the glass, and garnish with the remaining 2 sprigs of thyme and the pink peppercorns.
- Enjoy!
BLACK FOREST SHAKE
An after-dinner drink for every age: Chocolate ice cream and cherries, blended into a thick milkshake. This frosty recipe comes from Stacy Pershall of Prairie Grove, Arkansas.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Place 1 pint chocolate ice cream on counter until slightly softened, about 10 minutes.
- In a blender, place ice cream, 1 cup frozen cherries, 1 cup milk, and 1/2 cup chocolate chips; puree on high speed until smooth.
BLACK FOREST CUPCAKES
So delicious! These homemade chocolate cupcakes are filled with black cherry jam and topped with whipped cream, maraschino cherries, and grated chocolate.
Provided by imcooking88
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h12m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line two muffin tins with cupcake liners.
- Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Mix in milk. Add flour, cocoa powder, and baking soda; beat until batter is smooth.
- Pour batter into prepared muffin tins, filling each liner about half-full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 25 minutes.
- Cut tops off the cooled cupcakes. Remove a small amount of the center of each cupcake. Fill the centers with a small dab of black cherry jam. Put the tops back on, covering the jam.
- Combine heavy cream, sucralose sweetener, and vanilla extract in a large bowl. Whip until soft peaks form. Place in the refrigerator until chilled.
- Place whipped cream in a piping bag fitted with a round or star tip. Frost each cupcake with a swirl of whipped cream. Top each one with a maraschino cherry and grated chocolate.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 29 g, Cholesterol 79.6 mg, Fat 17.3 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 10.4 g, Sodium 132.3 mg, Sugar 10.5 g
BLACK FOREST CAKE
Devil's food cake mix makes it easy to prepare an impressive, tasty torte that perfectly pairs chocolate and cherries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
- Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract.
- On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 18 g, TransFat 1 g
BLACK FOREST ESCARGOT SOUP
A German dinner party soup. Badische Schneckensuppe was the house specialty of the Zum Ritter in in Durbach. If you don't like escargot, use extra mushrooms instead. My dinner guests couldn't tell the difference between the minced escargot and the minced mushroom and there was not a drop of soup left over. I used extra Pernod because I did not have aniseed.
Provided by Lorac
Categories Vegetable
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Beurre Manie: Combine butter and flour in a small bowl and blend well.
- Soup: Melt butter in a large heavy sauce pan over low heat, add shallot and cook 5 minutes.
- Stir in garlic, cook 1-2 minutes, add mushrooms and cook 15 minutes, stirring constantly.
- Pour in wine, broths and creme fraiche, simmer 20 minutes.
- Stir in escargot, reserved liquid, chives, parsley and aniseed.
- Pinch off bits of Beurre Manie and whisk into soup, one at a time.
- Beat 1 tbsp of hot soup into the egg yolks, add 3 more tbsp one at a time, whisking vigorously.
- Add egg mixture to soup, stir in Pernod and let soup "mellow" over low heat (do not boil) 1-2 minutes.
BLACK FOREST
Provided by Food Network
Categories dessert
Time 11h5m
Yield 12 filled tree trunks, plus extra pistachio creme brulee and cheesecake filling
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- For the pistachio creme brulee: Put the egg yolks in a medium heatproof bowl. In a medium saucepan, combine the heavy cream and sugar and bring to a boil over high heat. At the boil, remove the saucepan from the heat and slowly whisk the hot cream mixture into the egg yolks. Mix the pistachio paste into the hot cream/yolk mixture, blending thoroughly. Strain the mixture.
- Pour the creme brulee mixture into a 9-inch cake pan. Place the cake pan in a large roasting pan or baking dish and carefully pour hot water into the pan around it, halfway up the sides of the cake pan, to make a water bath. Bake until set and no longer liquid in the center, 45 minutes to 1 hour. Check by jiggling the pan very gently; the creme brulee should tremble just slightly. Remove the roasting pan from the oven (but leave the oven on for the cheesecake), remove the cake pan from the water bath, cool the brulee to room temperature and then refrigerate for several hours until cold.
- For the mascarpone cheesecake: In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth. Add the mascarpone and beat until smooth. Beat in the whole eggs one at a time, scraping down the bowl and beater between additions. Beat in the egg yolks, followed by the vanilla.
- Pour the mixture into a 9-inch cake pan. Place the cake pan in a large roasting pan or baking dish and carefully pour hot water into the pan around it, halfway up the sides of the cake pan, to make a water bath. Bake until the cheesecake is set and no longer liquid in the center, 30 to 45 minutes. Check by jiggling the pan very gently; the cheesecake should tremble just slightly. Turn off the oven and leave the door open. Cool the cheesecake in the oven for about 30 minutes, then refrigerate until firm--preferably overnight.
- For the chocolate tree trunks: Cut the 3-foot wooden dowel into twelve 3-inch lengths. Cut twelve 3-inch squares of aluminum foil. Lay a piece of dowel parallel to one of the edges of a foil square and roll the foil around the dowel. Repeat with the remaining dowels and foil.
- Cut twelve 8-inch squares of plastic wrap. Hold a foil-wrapped dowel by one end. Place the opposite end of the dowel in the center of a square of plastic wrap. Hold the dowel and plastic wrap up so that the plastic drapes over the dowel. Gather the corners of the plastic wrap to enclose the dowel in the plastic. There will be a lot of wrinkles in the plastic. This will give texture to the tree trunks. Twist the ends of the plastic wrap together, or secure the ends of the plastic wrap with tape. Repeat with the remaining dowels and plastic.
- To temper the chocolate, melt 24 ounces of the chocolate in a metal bowl set over a pan of simmering water fitted with a digital or chocolate tempering thermometer. Heat to 115 to 120 degrees F.
- Remove the bowl of chocolate from the heat and add the remaining 8 ounces of chocolate. Stir until all the added chocolate has melted. The temperature of the chocolate should be below 86 degrees F. If not, allow the chocolate to continue to cool, stirring frequently, until it reaches 85 to 86 degrees F.
- Place the bowl of chocolate over the simmering water again and reheat for a few seconds at a time, stirring well, until the temperature has risen to 87 to 91 degrees F. (Do not allow the temperature of the chocolate to exceed 91 degrees F, or you will have to repeat the procedure from the beginning.) Wipe any moisture from the underside of the bowl before proceeding.
- Use a pastry brush to brush a coating of tempered chocolate onto the bottoms and up the sides of each dowel. Stand the dowels upright on a piece of parchment paper or aluminum foil and allow to stand until the chocolate is just set. Apply a second coating of tempered chocolate for added strength. Set aside for 1 to 2 hours, or overnight.
- When ready to unmold, place the chocolate-coated dowels in the refrigerator for 10 to 15 minutes. Undo the plastic wrap and remove the dowel from each. Hold each tree trunk securely in one hand (wear gloves to avoid fingerprints) and carefully remove the plastic wrap from the insides of the tree trunks.
- To assemble: Place the pistachio creme brulee mixture into a disposable pastry bag and snip a small opening. Pipe about a tablespoon of the mixture into the bottom of each hollow tree trunk.
- Use a spoon to scrape off the top skin of the cheesecake and carefully scoop the soft cheesecake center into a disposable pastry bag and snip a medium-sized opening. Pipe the cheesecake mixture on top of the pistachio creme brulee in the hollow tree trunks, filling as full as desired.
- Garnish each with a maraschino cherry and chopped toasted nuts if desired.
BLACK FOREST BEEF
Make and share this Black Forest Beef recipe from Food.com.
Provided by Dienia B.
Categories German
Time 10h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place beef roast, water, French onion soup mix, caraway seed, paprika, sauerkraut, brown sugar, and apples in a crockpot.
- Cook for 10 hours on low.
- Garnish with sour cream.
Nutrition Facts : Calories 429.6, Fat 15.7, SaturatedFat 7.3, Cholesterol 165.2, Sodium 1076.9, Carbohydrate 23.8, Fiber 5.8, Sugar 17.1, Protein 51.3
CREAMY FOREST MUSHROOM SOUP
Categories Soup/Stew Milk/Cream Blender Mushroom Vegetarian Lunch Fortified Wine Fall Simmer Bon Appétit
Yield Makes about 5 cups
Number Of Ingredients 13
Steps:
- Chop oyster mushrooms and finely chop onion. Mince garlic. In a 4- to 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté mushrooms, onion, and garlic with porcini powder and brown sugar, stirring, until liquid mushrooms give off is completely evaporated and mushrooms begin to brown.
- Add Madeira and boil, stirring occasionally, until liquid is evaporated. Stir in mushroom stock, vinegar, and thyme and bring to a boil. Stir in cream and salt and pepper to taste and simmer, uncovered, 15 minutes.
- In a blender purée soup in batches until smooth (use caution when blending hot liquids), transferring to a saucepan, and reheat over moderately low heat until hot.
- Serve soup garnished with chives.
More about "black forest soup recipes"
BLACK FOREST FOODS - 73 PHOTOS & 136 REVIEWS
From yelp.com
BLACK FOREST SUNDAE | RICARDO
From ricardocuisine.com
TRADITIONAL GERMAN FOOD IN THE BLACK FOREST || THE TRAVEL …
From thetraveltester.com
BLACK FOREST - ORGANIC AND CLASSIC GUMMIES AND FRUIT …
From blackforestusa.com
THE BLACK FOREST INN - A HAMILTON LANDMARK SINCE 1967
From blackforestinn.ca
10 BEST BLACK FOREST HAM RECIPES | YUMMLY
From yummly.com
VEGAN BLACK FOREST CAKE (EASY RECIPE) - BIANCA ZAPATKA …
From biancazapatka.com
BLACK FOREST INN DELIVERY & TAKEOUT IN HAMILTON
From ubereats.com
BLACK FOREST SOUR COCKTAIL RECIPE - DIFFORD'S GUIDE
From diffordsguide.com
BAVARIAN WURST HAUS BLACK FOREST CHERRY SOUP
From cdkitchen.com
THE BEST VEGAN BLACK FOREST CHERRY CHIA SEED …
From thehealthyfamilyandhome.com
FOOD — BLACK FOREST BROOKLYN
From blackforestbrooklyn.com
Email [email protected]Phone (718) 935-0300Location 733 Fulton Street Brooklyn, NY, 11217 United States
BLACKFORESTBISTRO
From blackforestbistro.net
BLACK FOREST STEAKHOUSE & TAVERN, SCARBOROUGH - MENUPIX
From menupix.com
FOREST MUSHROOM SOUP RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EAT TO LIVE: BLACK FOREST CREAM OF MUSHROOM SOUP
From edibleexperiences.wordpress.com
BLACK FOREST FOOD | WHAT TO EAT | BLACK FOREST HOLIDAY
From travelsignposts.com
BLACK FOREST CAKE - LET THE BAKING BEGIN!
From letthebakingbegin.com
RICH BLACK FOREST SKILLET CRISP VEGAN GLUTEN FREE SWEET TASTY DESSERT
From spabettie.com
BLACK FOREST INN EUROPEAN CUISINE - YELP
From yelp.ca
BLACK FOREST GIRL THIN SOUP NOODLES -16 OZ / 454 G - EURO FOOD MART
From eurofoodmart.com
VALHEIM: BEST FOOD COMBOS - GAME RANT
From gamerant.com
CATEGORY: RECIPES - BLACK FOREST RESTAURANT
From blackforestpv.com
BLACK FOREST CAKE RECIPES | ALLRECIPES
From allrecipes.com
BLACK FOREST CREAM OF MUSHROOM SOUP (EAT TO LIVE) RECIPE
From recipes.sparkpeople.com
BLACK FOREST CUISINE BY WALTER STAIB - GOODREADS
From goodreads.com
BLACK FOREST RECIPE | COOKING CHANNEL
From cookingchanneltv.com
OUR TOP 10 BEST BLACK FOREST RECIPES - TASTE OF HOME
10 BEST BLACK FOREST DESSERT RECIPES | YUMMLY
From yummly.com
BLACK FOREST INN, HAMILTON - TRIPADVISOR
From tripadvisor.ca
FOREST MUSHROOM SOUP RECIPE | MYRECIPES
From myrecipes.com
EAT LOCAL IN THE BLACK FOREST - TASTEATLAS
From tasteatlas.com
RECIPES FOR AUTHENTIC GERMAN SOUPS - GERMANFOODS.ORG
From germanfoods.org
BLACK FOREST SOUP – EDULIS FOOD GROUP
From eduliscom.wordpress.com
TRADITIONAL BLACK FOREST CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BADEN-WüRTTEMBERG, A CULINARY SUPERLATIVE - GERMANFOODS.ORG
From germanfoods.org
BLACK FOREST STEAK & SCHNITZEL HOUSE - YELP
From yelp.ca
MINESTRONE WITH BLACK FOREST HAM AND FONTINA PANINI SANDWICH …
From foodthinkers.com
BLACK FOREST CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CALORIES IN BLACK FOREST CREAM OF MUSHROOM SOUP (EAT TO LIVE)
From recipes.sparkpeople.com
BLACK FOREST INN - SKIPTHEDISHES
From skipthedishes.com
You'll also love
Related Search