Cherry Chambord Butter Recipes

THE BEST MARASCHINO CHERRY BUTTERCREAM FROSTING

Steps:

• In a mixer, cream together the butter and powdered sugar on low speed until the powdered sugar and butter is completely combined.
• Continue to beat on medium speed until it is creamy.
• Add the 1/4 cup Maraschino Cherry juice.
• This is a "wet" frosting, if it too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you get until you have the frosting at the desired consistency.
• Finally gently fold in the 6-8 diced Maraschino Cherries with a spoon.

CHAMBORD CREAM

Steps:

• Whisk together cream cheese, 3 tablespoons Chambord and raspberry jam until very smooth. In another bowl, beat cream until soft peaks form. Gently fold whipped cream into cream cheese mixture until combined. Spoon into small glasses; refrigerate. Just before serving, drizzle remaining Chambord over cream mixture. Serve with fresh fruit.

CLASSIC CHERRIES JUBILEE

Steps:

• Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
• Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.

CHERRY CHAMBORD BUTTER

Steps:

• In a food processor with a steel blade, blend the butter, cream cheese, Chambord and confectioners' sugar.
• Stir in, by hand, the orange zest and cherry preserves. Chill and store in refrigerator for up to 3 weeks.

CHERRY CHAMBORD BUTTER

Steps:

• In a food processor with a steel blade, blend the butter, cream cheese, Chambord and confectioners' sugar.
• Stir in, by hand, the orange zest and cherry preserves. Chill and store in refrigerator for up to 3 weeks.

BROWN BUTTER ALMOND TORTE WITH SOUR CHERRY SAUCE

Steps:

• To make the torte:
• In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with nutlike fragrance. (Bottom of pan will be covered with brown specks.) Cool butter to warm and stir in vanilla.
• Preheat oven to 375°F. Butter and flour a 9-inch round cake pan, knocking out excess flour.
• In a food processor finely grind whole almonds with flour, 2/3 cup sugar, and 1/2 teaspoon salt.
• In a large bowl with an electric mixer beat whites with remaining 1/4 teaspoon salt until they hold soft peaks. Add remaining 1/3 cup sugar gradually, beating until meringue just holds stiff peaks. Fold in nut mixture gently but thoroughly. Fold in butter gently but thoroughly (batter will deflate) and spread in pan.
• Sprinkle top of batter evenly with sliced almonds and bake torte in middle of oven 35 to 40 minutes, or until it begins to pull away from side of pan and a tester comes out clean.
• Cool torte in pan on a rack 15 minutes and invert onto rack. Flip torte right side up and cool completely. (Torte may be made 1 day ahead and kept in an airtight container at room temperature.)
• Serve cake with sauce.
• To make the sauce:
• Working over a heavy saucepan pit cherries. In pan bring cherries, sugar, and water to a boil. Stir cornstarch mixture and add to sauce, stirring. Simmer sauce 2 minutes and cool to room temperature. (Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before serving.) Makes about 3 cups.