Italian Donuts With Cherry Sauce Recipes

ROASTED DUCK BREAST WITH CHERRY SAUCE

Steps:

• Preheat oven: 450 degrees In an ovenproof or cast iron pan, sear the meat skin side first until it's crispy. Then flip meat over and roast until juices run clear. Remove meat from pan and let rest. Drain fat from pan. Add shallots, vinegar and sugar, cook until liquid caramelizes. Add demi-glace and season with salt and pepper. Strain hot sauce and finish by adding butter and cherries. Place each breast on a plate and slice. Serve with cherry sauce poured on top.

ITALIAN DOUGHNUTS

Steps:

• Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
• Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and re-roll to cut out more doughnuts.
• Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.
• When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar. Serve warm.
• Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces milk chocolate and 1/4 cup whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.

TOASTED COCONUT RICE PUDDING WITH CHERRY SAUCE

Steps:

• For the coconut rice pudding: Preheat oven in to 350 degrees F Place the coconut in a thin layer on a baking sheet. Bake for 6 to 8 minutes, stirring frequently, until lightly browned. Spray 4-quart slow cooker with butter flavored cooking spray; set aside. In a bowl whisk together coconut milk, condensed milk, milk, eggs, and ginger. Stir in rice and toasted coconut. Pour into prepared slow cooker. Cover and cook on LOW for 3 to 4 hours. Serve in martini glasses or bowls, top with cherry sauce.
• For the cherry sauce: In a small saucepot over medium heat combine all ingredients, mix until combined and heat to a simmer. Remove from heat and serve over rice pudding.

ITALIAN CHERRY SAUCE

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.

ITALIAN DOUGHNUTS WITH CHOCOLATE SAUCE

Steps:

• Place potatoes in a saucepan of cold salted water and bring to the boil over a medium heat, then boil gently for 30 minutes or until tender aand then drain.
• Push through a potato ricer into a large bowl.
• Gently heat milk and butter in a small saucepan over a low heat until butter melts.
• Combine flour, 55 grams of the sugar and the yeast in a medium bowl.
• While potatoes are still warm, add the flour mixture with the egg and warm milk mixture and using your hand, bring all the ingredients together to form a soft dough.
• Divide dough into 4 portions and roll each portion into a 1.5cm thick log and then cut into 10cm lengths and shape each length into a ring to form a doughnut.
• Place 3cm apart on a lightly floured tray.
• Stand rings, covered with a clean tea towel, in a warm place, for 30 minutes or until they double in size.
• Combine cinnamon and remaining sugar in a shallow bowl, then set aside.
• To make chocolate sauce, place chocolate in a heatproof bowl.
• Heat cream in a small saucepan until hot, then pour over chocolate and stand for 1 minutes, then mix until smooth and then cover with plastic wrap to keep warm.
• Half fill a deep frying pan with oil and heat over a high heat, oil is ready when a cube of bread dropped into the oil turns golden in 10 to 15 seconds.
• Deep-fry doughnuts in small batches for 1 minute or until lightly golden and then drain on paper towels and then roll in cinnamon sugar.
• Serve doughnuts with the chocolate sauce for dipping.