CHERRY CLAFOUTIS
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Butter an 11-inch-round baking dish and spread the cherries evenly over the bottom.
- Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a medium bowl until combined. Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
- Bake until puffed and golden around the edges, about 40 minutes. Cool slightly, then dust with confectioners' sugar.
CHERRY CREAM CHEESE GALETTE
Provided by Valerie Bertinelli
Categories dessert
Time 2h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the crust: Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles a coarse meal with some pea-size lumps. Drizzle in the vinegar and 4 tablespoons of the water; pulse until a dough starts to come together. If the mixture is too dry, add more water, a teaspoon at a time.
- Turn the dough out onto a piece of plastic wrap, form into a disk and wrap well. Refrigerate until firm, at least 1 hour.
- For the filling: Beat the cream cheese, egg yolk, 2 tablespoons of the granulated sugar, and the vanilla in a bowl with an electric mixer until smooth.
- In another bowl, toss the cherries with the cornstarch and the remaining 1 tablespoon granulated sugar.
- Finish the galette: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Lightly dust a work surface with flour and roll the dough out to a 12-inch round. Transfer to the prepared baking sheet.
- Spread the cream cheese mixture evenly over the dough, leaving a 1 1/2-inch border. Spoon the cherries over the cream cheese, leaving any excess juice in the bowl. Fold the edges of the dough over so they just barely cover some of the filling.
- Beat the egg white with a splash of water and brush it over the crust. Sprinkle the Demerara sugar evenly over the filling and crust.
- Bake until the crust is golden brown, 30 to 35 minutes. Cool for 10 minutes before serving.
CHERRY GALETTE
I discovered the ease of Recipe #94405 recently, and my non-baking self fell in love. When I was overloaded with sweet cherries, I had to find a galette recipe to use them. This is an adaptation of a recipe found at an online wine site. That recipe used a homemade crust, but I think that the part of the appeal of the galette for me, aside from satisfying my sweet tooth, is the ease of using the refrigerated ones.
Provided by Ms B.
Categories Tarts
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- On a piece of lightly floured parchment, roll out dough.
- Transfer dough and parchment to a baking sheet.
- Process 1/4 sugar, almonds, nutmeg, and salt in food processor until almonds are ground.
- Gently toss with the cherries.
- Spoon cherries over dough, leaving a 2" border.
- Dot with butter.
- Fold in edges, pressing gently.
- Whisk yolk and cream together; brush over edges of tart.
- Sprinkle with 2 tablespoons sugar.
- Bake until golden, 40-45 minutes. (Original recipe stated 45-50 minutes, but I found that my oven was done sooner.).
Nutrition Facts : Calories 319.9, Fat 16.3, SaturatedFat 5.8, Cholesterol 48.6, Sodium 235.7, Carbohydrate 42.5, Fiber 3.3, Sugar 28.3, Protein 4.1
CHERRY GâTEAU BASQUE
Steps:
- To make the dough, in a food processor fitted with the metal blade, process the flour, almonds, baking powder, salt, and sugar until the almonds are ground to a powder. Add the butter and process until the butter is in tiny pieces.
- Add the egg, egg yolk, and the vanilla and almond extracts and pulse until the dough comes together. Divide the dough into 2 pieces, one slightly larger than the other, form each into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-inch (23-cm) springform pan, dust it with flour, and tap out any excess.
- To make the filling, in a small bowl, mix the cherry jam, rum, brandy, and anise-flavored liqueur. Set aside.
- Dust the larger disk of dough on both sides with flour and roll it out to a 10-inch (25-cm) circle between 2 sheets of lightly floured plastic wrap. Peel off the top sheet of plastic and invert the dough into the prepared pan. Peel off the sheet of plastic that is now on top and press the dough gently into the bottom of the pan and partially up the sides. Don't worry if the dough tears; it's very forgiving-just patch and press together. Spread the filling over the dough, leaving a 1-inch (3-cm) border.
- Roll out the second piece of dough between 2 sheets of lightly floured plastic wrap. Peel off the top sheet of plastic and invert the dough over the filling. Peel off the sheet of plastic that's now on top. Gently press the edges together to enclose the filling.
- In a small bowl, whisk together the egg yolk and milk and brush it liberally over the top. Rake the tines of a fork 5 or 6 times over the surface in two diagonally opposing directions to create a crosshatch design.
- Bake the cake until the top is deep golden brown, about 40 minutes. Let cool for a few minutes, then run a knife around the sides to loosen it from the pan. Release the sides of the springform pan and let cool completely. Cut into wedges and serve.
- Storage
- Gâteau Basque is actually better the second day, after the flavors have had a chance to meld. Wrapped tightly in plastic wrap, it'll keep for about 1 week at room temperature.
- Variation
- A prune filling for gâteau Basque isn't exactly traditional, but since the nearby Gascon region is famous for its prunes, I'll often make a filling with them: Quarter 8 ounces (225 g) of pitted prunes; heat them in a small saucepan with 3 tablespoons (45 ml) brandy, 1 tablespoon rum, 1 tablespoon anise-flavored liqueur, 1/4 cup (50 g) sugar, and 1/4 cup (60 ml) water. When the liquid comes to a boil, cover, and remove from the heat. Once cool, process the mixture in a food processor fitted with the metal blade until chunky and use in place of the cherry jam.
- tip
- Use a top-quality sour cherry jam. The less-expensive ones are primarily sugar and are too runny-you want a filling that's plump with flavorful cherries. If you can't find sour cherry jam, add a squirt of lemon juice to regular cherry jam.
CHERRY ANGEL FOOD CAKE
The traditional angel food cake with a new twist - cherries!
Provided by Traci Poole
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
- In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
- Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 32.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 3.2 g, Sodium 82.5 mg, Sugar 21 g
More about "cherrygateaux recipes"
CHILLI CAKES (GATEAUX PIMENTS) RECIPE - MAURITIAN FOOD …
From mauritianfoodrecipes.com
FRESH CHERRY GALETTE - CUISINICITY
From cuisinicity.com
GâTEAU BASQUE (BASQUE CHERRY PIE RECIPE) | SAVEUR
From saveur.com
RUSTIC CHERRY GALETTE RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
FRESH CHERRY GALETTE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (11)Total Time 1 hr 11 minsServings 6Calories 227 per serving
BLACK CHERRY GATEAUX - GIMME THE RECIPE - YOU CAME FOR THE FOOD …
From gimmetherecipe.com
Estimated Reading Time 3 mins
EASY CHERRY RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
CHERRY GâTEAU BASQUE | TASTE
From tastecooking.com
CHERRYGATEAUX - POET AT ALLPOETRY
From allpoetry.com
CHERRY TOMATO & CHEESE GALETTE - FOOD WISHES - YOUTUBE
From youtube.com
BEST CHERRY RECIPES | FOOD & WINE
From foodandwine.com
CHERRY’S FOOD HOUSE - 157 PHOTOS & 31 REVIEWS - YELP
From yelp.ca
CHOCOLATE AND CHERRY GATEAU - GOOD HOUSEKEEPING
From goodhousekeeping.com
60 DELICIOUS CHERRY RECIPES THAT WILL MAKE YOUR MOUTH WATER
From tasteofhome.com
EASY CHERRY GALETTE WITH FRESH CHERRIES - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
59 CHERRY RECIPE FAVORITES FOR SWEET AND SAVORY DISHES - EPICURIOUS
From epicurious.com
HOW TO MAKE A RUSTIC CHERRY GALETTE - KRAZY KITCHEN MOM
From krazykitchenmom.com
CHERRY GALETTE | RECIPE | THE FRESH MARKET
From thefreshmarket.com
CHERRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHERRY RECIPES | ALLRECIPES
From allrecipes.com
CHERRY GATEAUX RECIPE - FOOD.COM
From food.com
CHERRY GATEAU BASQUE - WOOD & SPOON
From thewoodandspoon.com
BLACK FOREST GâTEAU RECIPE - BBC FOOD
From bbc.co.uk
LIST OF CHERRY DISHES - WIKIPEDIA
From en.wikipedia.org
2 INGREDIENT CHERRY ANGEL FOOD CAKE - SIZZLING EATS
From sizzlingeats.com
CHERRY GALETTE, SOUR CHERRIES IN A FLAKY CRUST - BLOSSOM TO STEM
From blossomtostem.net
THE BENEFITS OF CHERRIES & HOW TO ENJOY THEM - FOOD REVOLUTION …
From foodrevolution.org
CHERRY GALETTE - FOOD & FLAIR
From foodandflair.com
BAKED GATEAUX PIMENT (MAURITIAN CHILLI CAKES) - CERI JONES CHEF
From cerijoneschef.com
HOME - CHERRY'S NATURAL FOOD
From cherrysnaturalfoods.com
FOOD IRELAND: GATEAUX
From foodireland.com
CHERRYGATEAUX / READ POETRY : ALL POETRY
From allpoetry.com
HOW TO MAKE CHERRY CLAFOUTIS – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
INGREDIENTS & COLOURS - TORONTO BAKING SUPPLIES - MADAME GATEAUX
From madamegateaux.ca
CHERRY GATEAUX - PLAIN.RECIPES
From plain.recipes
CHOCOLATE CHERRY GATEAUX – CAFé NOMAD STORE
From nomadfood.org
DINNER MENU | ORDER ONLINE - CHERRY INN
From cherryinn.ca
MINI CHERRY GALETTES | CANADIAN LIVING
From canadianliving.com
CHERRY CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FIVE WAYS TO EAT GROUND CHERRIES - SMITHSONIAN MAGAZINE
From smithsonianmag.com
GROUND CHERRY FINANCIERS – THE BOTANIST BAKER
From thebotanistbaker.com
EASY CHERRY RECIPES | OLIVEMAGAZINE
From olivemagazine.com
GROUND CHERRY AND VANILLA COMPOTE | RICARDO
From ricardocuisine.com
52 DAZZLING CHERRY RECIPES | COOKING LIGHT
From cookinglight.com
You'll also love