CHERRY ALMOND COFFEE CAKE
Steps:
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl combine the sour cream, sugar, eggs, lemon juice, vanilla, and melted butter with a wire whisk until well combined.
- Add the flour, baking powder, baking soda, and salt and mix with a rubber spatula just until combined.
- Prepare a 9-inch spring form pan, greasing it well.
- Spoon half the batter into the bottom of the pan (the batter will be very thick).
- Combine the brown sugar and cinnamon in a bowl and sprinkle half the mixture over the amount of batter in the bottom of the pan. Scatter half the cherries over top of the cinnamon sugar layer.
- Spoon the second half of the batter over the cinnamon sugar layer and cherries, and smooth out the top as much as possible.
- Sprinkle the remainder of the cinnamon sugar over the top of the batter and add the second half of the cherries to the top.
- Combine the streusel topping ingredients in a small bowl until the mixture reaches the texture of coarse crumbs.
- Sprinkle the streusel topping evenly over the top of the cherries.
- Bake at 350 degrees Fahrenheit for 55-65 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Halfway through baking, add the sliced almonds over the top of the streusel topping and allow them to toast for the second half of the baking time.
- Once the cake is done, allow to cool completely before releasing the spring form pan and slicing to serve.
Nutrition Facts : ServingSize 1 serving, Calories 337 kcal, Carbohydrate 52 g, Protein 5 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 55 mg, Sodium 126 mg, Fiber 2 g, Sugar 30 g
SOUR CHERRY SPOON SWEET PRESERVE (VYSSINO GLYKO KOUTALIOU)
Our favorite fruit spoon sweet preserve! Sour cherry spoon sweet is probably the most popular preserve in Greece. Serve as a topping for dark chocolate ice cream and be amazed!
Provided by Eli K. Giannopoulos
Categories Dessert
Number Of Ingredients 4
Steps:
- Wash thoroughly the cherries, remove the stems and drain them on some paper towel.
- Remove the pits from the cherries, being careful to keep them intact. Removing the pits can be a little tricky and you will need to use a cherry pitter. Do that over a wide pot, that you will use later to prepare the sweet, so that you can preserve the juices falling from the cherries. Place the pits into a bowl and add the water (1/2 cup).
- When done, place the cherries into the wide pot, that you have preserved the juices from the cherries and cover them with the sugar. Drain the pits from the water and pour the water also in the pot. Let them stand like that overnight.
- The next day, place the pot on the stove and bring to the boil over high heat. While the cherries boil, some white foam will probably surface on the water. Remove that foam using a slotted spoon each time it surfaces. When the syrup thickens, add the lemon juice and boil further for 30 seconds. To check if the syrup is ready, take some syrup with a spoon and let it drip over the pan. When the last drops start to drip, place a plate under the spoon and drip one two drops on different spots on the plate. If the syrup spreads on the plate, you should boil a little bit more; if the drops stand firm, then the syrup is ready.
- Remove the pot from the heat and allow to cool. In the meantime, wiggle the pot once in a while (5-6 times), to help the cherries puff and become bigger.
- Place into sterilized jars and cover when it cools down completely. Store into the fridge.
VYSSINO GLYKO TOU KOUTALIOU: SOUR CHERRY SPOON SWEET
Steps:
- Wash the cherries well.
- Remove stems and pits carefully, keeping cherries intact.
- In a wide pot, lay the cherries in layers, covering each layer with sugar, until all the cherries and all the sugar have been used.
- Set aside for 3 hours.
- Add the water to the pot and bring the cherries and sugar to a boil over high heat. Skim off foam as it rises to the top with a slotted spoon. When the syrup thickens, add the lemon juice and allow to boil for another few seconds. Remove from heat and allow to cool.
- When thoroughly cooled, place in airtight glass jars to store.
- To serve, place 2 to 3 teaspoonfuls of the cherries and syrup on a small plate. Serve alone, with coffee, or as a topping on yogurt, vanilla ice cream, tarts, or other desserts. Sour cherry spoon sweet is always served with a glass of cold water. Note: If you plan to make Vyssinatha (non-alcoholic cherry cordial) that uses the sour cherry syrup, add an extra 4 cups of sugar to this recipe to increase the quantity of syrup.
Nutrition Facts : Calories 100 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 25 g, Fat 0 g, ServingSize 1 Quart (64 Servings), UnsaturatedFat 0 g
SOUR CHERRY-ALMOND PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse until it is in pea-size pieces. Add the vodka and 2 tablespoons ice water; pulse until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Make the filling: Put the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small bowl. Transfer to a small saucepan and add the remaining 1 1/4 cups cherry juice and the sugar. Bring to a boil over medium-high heat and cook, whisking constantly, until thick and glossy, about 30 seconds. Pour over the cherries. Add the almond extract and gently fold to combine.
- Position racks in the upper and lower thirds of the oven with a baking sheet on the lower rack; preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
- Add the filling to the chilled crust. Transfer the pie to the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the crust is golden and the filling is bubbling, about 55 more minutes. (Tent the crust with foil if it browns too quickly.) Transfer to a rack.
- Meanwhile, make the topping: Combine the almonds, sugar and egg white in a medium bowl; stir to coat. Spread on a parchment-lined baking sheet in a single layer. Bake on the upper oven rack, stirring halfway through, until dry and lightly golden, about 10 minutes. Let cool completely, then break into clusters. Sprinkle around the edge of the warm pie. Let cool completely.
SOUR CHERRY SPOON SWEET
From "The World Of Greece: Odyssey" Magazine - May/June 2008 issue. This recipe is for the traditional Greek "Glyko Koutaliou" or "Spoon Sweet." "Syrup-laden baklavas, karydopitta, or even the thicker, cakey ravani-style desserts are served on holidays and special occasions, but the everyday sweet is customarily a spoonful of a glyko koutaliou. To this day, spoon sweets are a traditional offering, literally a sweet welcome for visitors into the Greek home, whether they've come for a chat or on a more formal occasion. Spoon sweets are also served at the village kafeneion, a teaspoon-sized serving on a small dish set before the guest or visitor with a glass of iced water and a cup of strong Greek coffee. Traditionally each household put up their own spoon sweets according to the availability of fruit in season. Sweets were made in small quantities, usually to recipes handed down from one generation to the next." Spoon sweet can be eaten by itself or spooned over yogurt or ice cream. Yield is a guess.
Provided by ThatSouthernBelle
Categories Dessert
Time 5h
Yield 60 serving(s)
Number Of Ingredients 6
Steps:
- Place the cherries in a colander under cold running water to rinse well. Transfer to a small mixing bowl and add 2 cups cold water. (The water should cover the cherries by about 1 inch.)
- Set aside to soak for 2 hours. Drain well, separately reserving the cherries and the soaking liquid.
- Place the cherries in a small heavy saucepan.
- Sprinkle the sugar over the top to cover the cherries.
- Add a pinch of salt along with the reserved soaking liquid.
- Place over high heat and bring to a boil.
- Lower the heat and simmer, without stirring, for 20 minutes.
- Brush the sides of the pan with a wet pastry brush from time to time to keep the sugars from crystallizing around the edges.
- Remove from the heat and set aside for at least 2 hours.
- Return the saucepan to high heat and bring to a boil, using a metal spoon to skim off any foam that rises to the top.
- Insert a candy thermometer into the pot and boil for about 20 minutes, or until the mixture reaches 230°F to 240°F on the thermometer.
- Stir in the lemon juice and boil for 1 minute.
- Remove the saucepan from the heat.
- Stir in the kirshwasser and vanilla and set aside to cool.
- When cool, serve or transfer to a non-reactive container, cover, and refrigerate for up to 3 months.
Nutrition Facts : Calories 13.1, Sodium 2, Carbohydrate 3.4, Sugar 3.3
SOUR CHERRY AND ALMOND SPOON SWEET
Another yummy spoon sweet recipe! This particular recipe is from figbaywine.blogspot.com***************************************************************************************"This description of what a "spoon sweet" is is from "The World Of Greece: Odyssey" Magazine - May/June 2008 issue. "Syrup-laden baklavas, karydopitta, or even the thicker, cakey ravani-style desserts are served on holidays and special occasions, but the everyday sweet is customarily a spoonful of a glyko koutaliou. To this day, spoon sweets are a traditional offering, literally a sweet welcome for visitors into the Greek home, whether they've come for a chat or on a more formal occasion. Spoon sweets are also served at the village kafeneion, a teaspoon-sized serving on a small dish set before the guest or visitor with a glass of iced water and a cup of strong Greek coffee. Traditionally each household put up their own spoon sweets according to the availability of fruit in season. Sweets were made in small quantities, usually to recipes handed down from one generation to the next." * * * ************************************************************************************** Keeps in the fridge for 4 - 6 months.
Provided by ThatSouthernBelle
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 500°F.
- Sterilize your 1 pint jar by putting it in the oven for at least 30 minutes. Carefully remove with tongs, and be careful not to touch the jar.
- Combine all the ingredients in a large pot. Bring to a simmer over medium-low heat, stirring gently but continuously. Reduce the heat to low and simmer, stirring often, for 8 - 10 minutes until the cherries are slightly wilted.
- With a slotted spoon, remove the cherries and almonds to a sieve over a bowl, but leave behind the cinnamon and star anise. Raise the heat to medium and reduce the liquid for 5 minutes. Pour in the cherry juices that have accumulated in the bowl, and reduce for another 5 minutes or until well-thickened.
- Remove from the heat and allow to cool. Remove the spices and discard. Stir in the cherries and almonds and spoon into a sterilized jar or jars.
Nutrition Facts : Calories 104.4, Fat 2, SaturatedFat 0.1, Sodium 4.3, Carbohydrate 20.5, Fiber 0.8, Sugar 10.2, Protein 1.1
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