Cherries With Chocolate In Ricotta Recipes

Steps:

• Whole wheat crackers, for serving
• Combine the cheese, cherries, sour cream and honey in a bowl. Fold the ingredients together so as not to discolor the ricotta from the cherries. Season with salt.
• Place the mixture in a serving container and top with the chopped almonds. Serve with whole wheat crackers.

Steps:

• Place cherries in a large, shallow, heat-proof bowl; set aside. In a medium saucepan, combine wine, sugar, vanilla bean and seeds, basil, and lemon zest. Bring to a boil over medium-high heat, stirring occasionally. Pour hot liquid over cherries. Set aside until mixture is room temperature and cherries are slightly soft, about 1 hour.
• Drain cherries, reserving the poaching liquid. Discard basil, vanilla bean, and lemon zest. Return cherries to large bowl. Place reserved poaching liquid in a medium saucepan. Bring to a boil over medium-high heat; continue to boil until liquid has reduced to 1 cup, about 10 minutes. Pour hot liquid over cherries. Chill for a minimum of 1 hour or overnight. Serve in shallow bowls, topped with a spoonful of ricotta.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
• Whisk ricotta cheese and sugar together in a large bowl. Whisk in eggs one at a time until well combined.
• Combine flour and baking powder in a bowl; sift into ricotta mixture. Mix until batter is well combined and no dry spots remain. Add chopped chocolate, melted butter, and vanilla extract; stir until batter is smooth. Spoon batter into prepared cake pan (batter will be very thick).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan before serving.

Steps:

• Whip ricotta with kirsch and powdered sugar to lighten. Fold in chocolate and cherries. Add more kirsch and sugar if needed. (If time allows, chill at least 15 minutes.) Divide among 4 shallow serving bowls. Dust lightly with cocoa, and garnish with almonds.

Steps:

• In a saucepan, place the Port, cinnamon and vanilla bean, and simmer to reduce to 1 cup. Add the cherries and heat through. Mix the cornstarch with 3 tablespoons juice drained from the cherries then stir it gently into the Port and cherries and cook gently until thickened.
• Place 1/3 cup ricotta into each of 6 dessert bowls, then top it with the hot Port and cherry sauce.

Steps:

• Put ricotta in a large fine sieve set over a large bowl; let drain 20 minutes. Discard liquid. Transfer ricotta to a serving bowl. Stir in sugar until smooth. Fold in chocolate. Ricotta mixture can be refrigerated, covered, up to 8 hours. Stir in nuts or raisins, if desired, before serving. Serve with biscotti and fruit.

Steps:

• In a medium bowl, mix together confectioner's sugar, margarine, milk and almond extract.
• On a lightly floured surface, knead the mixture into a large ball. Roll into 1 inch balls. Flatten the balls into 2 inch circles. Leaving the stems sticking out, wrap the cherries in the circles by lightly rolling in hands. Place the wrapped cherries on wax paper and chill in the refrigerator at least 4 hours.
• In a medium saucepan over medium heat, melt chocolate chips and shortening. Holding by the stem, dip the chilled cherries into the chocolate chip mixture. Chill until serving.

Steps:

• Melt the chocolate over hot water in a double boiler. Remove from heat. Holding the cherries by their stems, dip each into the melted chocolate, twirling to coat. Place on a tray covered with aluminum foil and refrigerate for at least 1 hour.

Steps:

• Preheat oven to 350.
• Grease and flour 9x9 or 6 jumbo muffin pan.
• Mix cake mix, egg and water together and pour into prepared pan.
• Mix ricotta, almond extract and sugar until well blended with hand mixer.
• Place by spoonfuls on top of batter as close together and evenly as possible, or 2 tablespoons into each muffin.
• Bake for 30-40 minutes.
• Serve with berries or cherries.

Steps:

• Drain cherries,place on paper towels and pat well.
• Set aside.
• Place sifted powdered sugar in bowl.
• Combine melted butter,evaporated milk vanilla,and salt.
• Pour over powdered sugar and mix well.
• May need to use hands to form a stiff,not sticky dough.
• Add more powdered sugar slowly,if need to form dough.
• Now pinch of a small amount,flatten into a disc and form around each cherry.
• Pinch off any excess dough.
• Place cherry on wax paper lined cookie sheets and refrigerate for 1 hour.
• Melt chocolate chips and shortening over boiling water in double boiler.
• Dip cherries in chocolate,scraping off excess.
• Refrigerate until chocolate is hard.
• (I cheat sometimes and just use the chocolate flavored Almond Bark or candy coating).

Steps:

• For filling:
• Combine dried currants and 2 tablespoons Marsala in small bowl. Let currants macerate 15 minutes. Cut cherries into eighths and drain on paper towels. Drain currants.
• Puree ricotta cheese, sugar, remaining 3 tablespoons Marsala and whipping cream in processor until smooth. Transfer to medium bowl. Gently mix in currants and cherries.
• Peel any loose crust from pound cake and discard. Cut pound cake lengthwise into 3 horizontal layers. Place bottom layer on serving platter. Spread half of filling over. Place second pound cake layer atop filling. Spread remaining filling over. Arrange third pound cake layer atop filling. Smooth sides with rubber spatula. Refrigerate cassata until filling is firm, about 2 hours.
• For Frosting:
• Combine 1/2 cup reserved cherry syrup, semisweet chocolate and Marsala in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Add unsalted butter a few pieces at a time and whisk until melted. Refrigerate frosting until thickened to spreading consistency, stirring occasionally, about 20 minutes.
• Slide sheets of waxed paper under edges of cassata. Transfer 1 cup chocolate frosting to pastry bag fitted with medium star tip. Spread remaining chocolate frosting over sides and top of cassata. Pipe frosting in pastry bag in swirls on long sides and in rosettes along upper edges of cassata. Refrigerate until set. (Can be prepared 1 day ahead.) Let cassata stand at room temperature 20 minutes before serving.