CHERRY WHIPPED CREAM RECIPE RECIPES

Steps:

• Position rack in lower third of oven; preheat to 450 degrees F. Line a large baking sheet with parchment paper.
• Combine cider and cherries in a small saucepan. Bring to a boil over high heat. Remove from heat and let cool.
• Mix apples, 6 tablespoons sugar, breadcrumbs, lemon juice, cinnamon and salt in a large bowl. Drain the cherries, reserving the cider. Stir the cherries into the apple mixture.
• Combine butter and oil. Cut a piece of parchment paper a bit larger than a sheet of phyllo and place on a clean work surface. You are going to make 3 strudels, using 6 sheets of phyllo for each. Place one sheet of phyllo on the parchment with a long side facing you. Brush with a little of the butter mixture. Repeat, stacking 6 layers total, brushing each with some of the butter mixture. Place one-third of the filling (about 3 cups) in a long wide strip about 1/2 inch from the bottom of the phyllo, leaving about 1 inch on both short sides. Fold the short ends over the filling, then loosely roll up from the bottom. Place seam-side down on the prepared baking sheet. Make 2 more strudels the same way, placing them all on the baking sheet. Cut 3 slits into the tops.
• Bake the strudels until golden brown, 15 to 17 minutes. Cool on the pan on a wire rack to room temperature.
• To prepare cider whipped cream: Boil the reserved cider in a small saucepan over high heat until reduced to about 1/4 cup, 10 to 12 minutes (watch carefully at the end so the syrup doesn't burn). Transfer to a medium bowl and let cool for 15 minutes. Add cream and the remaining 1 tablespoon sugar and beat with an electric mixer until soft peaks form.
• Cut each strudel into 4 pieces. Serve with the cider whipped cream.

Steps:

• Preheat oven to 400°F. Line large baking sheet with parchment paper. Combine flour, sugar, baking powder, and salt in large bowl; whisk to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in chocolate. Beat milk and egg in small bowl to blend. Gradually add milk mixture to dry ingredients, tossing until dough comes together in moist clumps. Gather dough together. Turn out onto lightly floured surface and gently knead 5 turns to combine. Shape gently into 8-inch-long log. Cut log crosswise into 8 rounds; shape each into 2 1/2x3/4-inch round. Arrange rounds on prepared baking sheet.
• Bake biscuits until bottoms are golden and tester inserted into center comes out clean, about 15 minutes. Cool on rack 15 minutes. (Can be made 6 hours ahead. Cool completely. Wrap in foil and rewarm in 350°F oven 10 minutes before continuing.)
• Combine cherries, sugar, and kirsch in medium bowl. Let stand until sugar dissolves and juices form, tossing occasionally, about 3 hours. Strain cherry juices into heavy medium saucepan. Mix in jam. Cook over medium heat until jam melts and juices form thick syrup, stirring often, about 8 minutes. Mix syrup into cherries. (Can be made 2 hours ahead. Let stand at room temperature.)
• Beat cream, sugar, and kirsch in large bowl until peaks form. Cover and refrigerate up to 2 hours.
• Cut warm biscuits horizontally in half. Place bottom halves in shallow bowls. Spoon cherry mixture and cream over. Cover with biscuit tops and serve.