ITALIAN DONUTS WITH CHERRY SAUCE
Steps:
- In a saucepan over medium heat, add the thawed cherries with their liquid,
- 1 tablespoon of sugar, the lemon juice and cinnamon. Bring to a simmer and cook for 5 minutes. Remove from the heat and reserve 2 tablespoons of juice for the Venice Sunset Cocktail.
- In a cast iron skillet, heat the oil over medium-high heat until it reaches 350 degrees F.
- While the oil is heating, make the batter: In a large bowl, whisk together the baking mix and remaining 1/4 cup of sugar. In another bowl, whisk together the milk and egg. Pour the wet ingredients into the dry ingredients and mix until completely incorporated.
- When the oil is hot, carefully drop the batter, by the tablespoonful, into the oil. Fry, turning them once, until they are golden brown, about 1 to 2 minutes on each side. Drain on a sheet tray lined with paper towels or a brown paper bag while you repeat with the remaining batter. Lightly coat the donuts with powdered sugar.
- Serve the donuts in small bowls over the cherry sauce.
- In the bowl combine the flour, baking powder and salt. Cut in shortening with a pastry cutter or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix.
PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE
Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
Provided by Anna Stockwell
Categories Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Basil Healthy Small Plates
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
- Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
- Toss pasta with tomato sauce and basil. Top with Parmesan.
ITALIAN CHERRY SAUCE
from 'The Silver Spoon Cookbook'. I would love to serve this warmed over a nice, light panna cotta or cheesecake-- a dish I had once at a favorite Italian restaurant. Decadent yet simple. The book suggests to serve this also with panna cotta or plain ice cream, or it may be used to fill cakes. The yield and cooking time are estimated.
Provided by GothicGranola
Categories Sauces
Time 30m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Place the cherries and sugar in a small pan, pour in scant 1/2 cup water, cover and cook over medium heat until softened. Remove the cherries with a slotted spoon and pass through a food mill into a bowl. Reduce the cooking liquid over low heat, then remove from heat and let cool. Stir the cooled liquid into the cherry puree, then add the kirsch. Serve.
Nutrition Facts : Calories 189.9, Fat 0.2, Carbohydrate 48.8, Fiber 2, Sugar 45.7, Protein 1
SPICY AND SAUCY CHERRY TOMATO PASTA
In this incredibly easy weeknight pasta, red-pepper flakes, capers and tomato paste turn a simple cherry tomato sauce into something hearty enough for cold weather. Sautéeing tomato paste until it caramelizes develops deep flavor, while pan-fried capers add crunch and red-pepper flakes provide heat. For smokier undertones, you can use dried ancho chile or chile de árbol, chipotle powder or Aleppo pepper in place of the red-pepper flakes. A dollop of ricotta, freshly grated pecorino or Parmesan, or shaved ricotta salata is not necessary, but takes the dish up a notch.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat.
- In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Pat the capers dry, then add them to the skillet and cook, stirring frequently, until crisp, 3 to 4 minutes. Using a slotted spoon, transfer the capers to a paper towel-lined plate.
- Add the tomato paste to the skillet and cook over medium-high, stirring frequently, until tomato paste darkens in color and deepens in flavor, about 2 minutes. Reduce the heat to medium, add the remaining 2 tablespoons oil, the garlic and red-pepper flakes, if using, and cook, stirring frequently, until garlic is softened and fragrant, about 2 minutes.
- Add the pasta to the boiling water and reduce heat to medium. Cook according to package instructions until al dente.
- While the pasta cooks, add the cherry tomatoes to the skillet, season with salt and pepper and cook over medium-high, stirring, 5 minutes. Add 2/3 cup pasta cooking water from the pot and cook, stirring occasionally, until the tomatoes start to fall apart and the liquid becomes saucy, about 10 minutes.
- Drain the pasta, and transfer it to the skillet with the sauce to combine. (If your skillet is too full to accommodate the pasta, you can transfer the cooked pasta back to the pot, then add the sauce to combine.) Stir in half the basil and season to taste with salt and pepper.
- Divide among plates or bowls and top with capers and remaining basil, plus cheese and whole basil leaves. Serve immediately.
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