Cherry Party Ambrosia Recipes

AMBROSIA

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

CHERRY PARTY AMBROSIA

Steps:

• Drain pineapple.
• Mix well.
• Chill.

CHERRY AMBROSIA

Steps:

• Mix everything together.
• Chill overnight.

MARASCHINO CHERRY AMBROSIA

Steps:

• 1. Drain pineapple & mandarin oranges very well. Place in something large to mix. I use my large crock pot or my turkey pan.
• 2. Add fruit cocktail & heavy syrup.
• 3. Add syrup from maraschino cherries. Cut cherries in half and add to mixture.
• 4. Add sour cream.
• 5. Add shredded coconut.
• 6. Add mini-marshmallows.
• 7. In seperate mixing bowl, make whipping cream: heavy whipping cream powdered sugar [to taste] vanilla [to taste] Use mixer. Mix until it hardens and forms whipped cream. Be patient. It WILL happen... Fold whipped cream into mixture.
• 8. Chill in refrigerator at least 4 hours. The longer it chills the better the tastes will combine.
• 9. Get a large bowl, a spoon & go into a private place so people won't see your eyes roll in pleasure or hear you moan with delight. LOL
• 10. Enjoy!

CHRISTMAS AMBROSIA

Steps:

• Depending on how much you want, and how colorful you want it, you can vary the fruits each time you make it.
• Carefully separate the fruits into sections and remove all membranes.
• Mix well into bowl and top with shredded coconut and miniature marshmallows, if so desired. Chill before serving.
• Can be served as a salad or a dessert.

WESTFäLISCHE GöTTERSPEISE (WESTFALIAN AMBROSIA)

Steps:

• Put cherries, sugar and lemon peel into pot, bring to a single boil and cook over low heat for 5 minutes.
• Take from heat, let cool slightly and add cognac. Divide cherries and fluid into 4 serving glasses. Pack the cherries, so that they make a dense layer. Cover with cling film and put into the fridge.
• Toast the pumpernickel in the oven until it completely dry and slightly roasted. Take out of the oven and let cool completely. Chop the pumpernickel finely (I use the food processor). Add the very coarsely chopped hazel nuts and set aside.
• In a bowl mix quark, sour cream, sugar and vanilla extract until smooth.
• Chop the meringue very coarsely and add to the quark mixture. Mix carefully with a spoon.
• Add the pumpernickel mixture and mix with a spoon.
• Beat the whipping cream until stiff. Add to the quark mixture and fold in carefully. Do not overmix it.
• Divide quark mixture into the four serving glasses, cover again and chill it for about 2 hours in the fridge.
• To serve: take out of the fridge, sprinkle with some chocolate, add a few hazel nuts and a cherry.
• NOTE on serving: you can premix the cherry layer with the cream layer. It looks not as fancy as the layered serving, but it taste as good as the layered one.
• NOTE: you can store this dessert for one day in the fridge. It is even better the next day.
• NOTE: you can use preserved cherries. But then don't cook the cherries. Cook only the fluid as described above. To thicken the fluid you can add cornstarch. Dilute 1 tsp in a bit of cold water and then add this mixture to the cooking fluid.
• NOTE on meringue: you can sub the meringue here by "dry" cookies or butter cookies.