JAR OF MARASCHINO CHERRIES RECIPES

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REAL MARASCHINO CHERRIES RECIPE | TED ALLEN | FOOD NETW…



Real Maraschino Cherries Recipe | Ted Allen | Food Netw… image

Provided by Ted Allen

Categories     condiment

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 1 pint

Number Of Ingredients 2

1 cup maraschino liqueur
1 pint sour cherries, stemmed and pitted (in a pinch, you can buy a jar of sour cherries in light syrup, and drain the syrup)

Steps:

  • Bring the liqueur to a simmer, and then turn off the heat. Add the cherries, stir, let cool, and then pour into jars. Refrigerate. Cherries will be tasty for months.

CHRISTMAS TRIFLE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Christmas Trifle Recipe: How to Make It - Taste of Home image

A flavorful blend of cake, pudding, eggnog and fruit will make folks think you really spent a lot of time putting together this fancy but fuss-free dessert.

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 20 servings.

Number Of Ingredients 9

1 can (8 ounces) crushed pineapple
3 medium firm bananas, sliced
1 jar (10 ounces) red maraschino cherries
1 jar (6 ounces) green maraschino cherries
3-1/2 cups eggnog, chilled
2 packages (3.4 ounces each) instant vanilla pudding mix
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup chopped walnuts

Steps:

  • Drain pineapple, reserving juice. Dip bananas in juice; drain and discard juice. Set aside pineapple, bananas, three red cherries and three green cherries. In a bowl, whisk the eggnog and pudding mixes for 2 minutes or until slightly thickened., Place half of the pudding in a 4-qt. serving or trifle bowl; layer with half of the bananas, pineapple. cherries, cake cubes and whipped topping. Repeat layers. Garnish with walnuts and reserved cherries.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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This indulgent and delicious triple chocolate yule log is filled with an amazing chocolate hazelnut spread and whipped cream, then topped with a luxurious chocolate buttercream. If you’re looking for an edible gift you can give friends and family, nothing says 'I love you' like this epic cake.
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    4. While it’s still hot and soft, turn out the sponge onto a large sheet of greaseproof paper (35cm x 45cm) on a flat surface. Peel off and discard the baked piece of greaseproof. With one of the longest sides in front of you, fold over the excess paper, then roll up the sponge with the paper inside (as it cools, this will set the shape but prevent the sponge from cracking). Leave to cool.
    5. Meanwhile, melt the chocolate and butter for the hazelnut spread with a big pinch of sea salt in a heatproof bowl set over a pan of simmering water.
    6. Once cool, blitz most of the toasted hazelnuts to a completely smooth paste, then mix into the melted chocolate and butter. Put one half of the mixture into a jar for another day (see tip), pour the remainder into a tin or bowl, then pop both into the fridge for 2 hours to set.
    7. For the filling, whisk the cream and icing sugar to soft peaks. To assemble, unroll the sponge so it’s flat, removing the paper. Spread the hazelnut chocolate spread all over and up to the edges, then repeat with the cream. Along one long edge, dot on the cherries and drizzle over a tablespoon of the juices from the jar, then grate on the clementine zest. Re-roll the sponge and pop into the fridge.
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