Tart Cherry And Red Wine Sundaes Recipes

TART CHERRY AND RED WINE SUNDAE

Steps:

• Put a large saucepan over medium-high heat. Add the cherries, cinnamon stick, sugar and cornstarch and cook until the sugar starts to melt, about 1 minute. Add the wine, bring the mixture to a boil and cook until the wine has reduced and is slightly thickened, about 4 minutes.
• Remove from the heat, remove the cinnamon stick and stir in the vinegar.
• Scoop vanilla ice cream into bowls and top with the warm cherries and red wine sauce.

BEEF ROULADEN WITH BRUNOISE VEGETABLES AND RED WINE

Steps:

• Flatten the beef round with a cleaver, or meat pounder, to1/4-inch thick, butterfly if necessary. Mix the vegetables together with the garlic. Take half of the diced vegetables and mix with the ground chicken. Season with the salt and pepper, bread crumbs and egg. Mix thoroughly.
• Season the beef with salt and pepper. Spread the chicken farce on 1 side of the flattened bottom round and add the pickles lengthwise, directly down the middle of the meat. Carefully roll the beef into a tight roll, being sure not to press too hard or squeeze the chicken farce out of the sides. Season the outside of the beef roulade with salt and pepper. Tie with butcher's string in 5 or 6 sections along the length of the roll. Tie them fairly tight, because when the beef cooks it will shrink and the string will fall off. Sear the beef in a smoking hot saute pan in olive oil until all sides are a dark brown color. Remove from the pan and keep in a warm place.
• In the same pan, add the other half of the vegetables and cook for 3 minutes, when the vegetables are golden brown deglaze with wines and add the fresh thyme.
• Bring this mixture to a boil, add the beef, and reduce the heat. Cover with either the lid or foil and cook for 20 minutes. Remove the foil and add the veal stock and chicken stock. Bring to a boil and turn the meat, so that the other side of the meat is in the liquid. Cook for 10 more minutes on a medium flame. Cook this mixture until the internal temperature reads 165-degrees F. The chicken must read 165-degrees F or you risk the chance of possible bacteria. If too much of the liquid evaporates, add a little more chicken stock.
• Remove the meat from the pan and let rest for 10 minutes prior to slicing. Remove the string from the beef with a small knife. Slice the beef into 1/2-inch portions and transfer to a serving platter. Add butter to the vegetable mixture and swirl to melt. Spoon the vegetable mixture over the meat and serve with chopped parsley.

WARM CHERRY SUNDAES

Steps:

• In a small saucepan, combine wine or cherry juice and sugar; bring to a boil, stirring until sugar dissolves. Add cherries and return to a boil. Remove from heat and transfer cherries to a bowl, leaving liquid in pan. Let stand 5 minutes. Strain any juice that has accumulated from cherries back into the pan. Bring liquid back to a boil and boil over high heat until volume is reduced by half, about 10 minutes. Remove from heat and stir in vanilla and almond extracts. Let cool until lukewarm. Scoop ice cream into 6 stemmed wine glasses or dessert dishes. Top with equal amounts of cherry sauce and whipped topping. Garnish with almonds and a chocolate covered cherry.

HUNGARIAN RICE PUDDING CAKE WITH RED WINE CHERRY SAUCE

Steps:

• 1. Preheat the oven to 375 degrees F. Butter a 9-inch cake pan, then line the bottom with parchment paper and butter again. Dust the pan lightly with rice flour. Spread the cooked rice along the bottom of the pan.
• 2. Warm the milk in a small saucepan over low heat.
• 3. Beat the eggs, sugar, lemon zest, and salt in a bowl with an electric mixer on medium until pale yellow and the eggs start to thicken, about 1 1/2 minutes, being careful not to over whip which will cause the cake to rise and deflate when baked. Slowly stir in about half the warm milk into the eggs to temper, then add all the eggs to the saucepan and heat, stirring constantly, until it thickens slightly and almost coats the back of a spoon, 6 to 8 minutes.
• 4. Gently pour the custard over the rice and bake until the cake is just cooked through and wiggles only slightly in the very center, 40 to 50 minutes.
• 5. While the cake cooks, make the red wine cherry sauce. Combine the cherries, sugar, and wine in a saucepan over medium heat. Cook, stirring until the fruit softens and the liquid is reduced and syrupy, about 10 minutes. Cool and set aside.
• 6. Transfer the cake to a wire rack to cool for 30 minutes. Invert onto a platter and lift the pan. Remove the parchment paper. Cut into wedges and serve with the cherry sauce.

HUNGARIAN RICE PUDDING CAKE WITH RED WINE CHERRY SAUCE

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-inch cake pan, then line the bottom with parchment paper and butter again. Dust the pan lightly with rice flour.
• Spread the cooked rice along the bottom of the pan. Warm the milk in a small saucepan over low heat.
• Beat the eggs, sugar, lemon zest and salt in a bowl with an electric mixer on medium until pale yellow and the eggs start to thicken, about 1 1/2 minutes, being careful not to overwhip which will cause the cake to rise and deflate when baked. Slowly stir about half the warm milk into the eggs to temper, then add all the eggs to the saucepan and heat, stirring constantly until it thickens slightly and almost coats the back of a spoon, 6 to 8 minutes.
• Gently pour the custard over the rice and bake until the cake is just cooked through and wiggles only slightly in the very center, 40 to 50 minutes.
• While the cake cooks, make the red wine cherry sauce. Combine the cherries, sugar and wine in a saucepan over medium heat. Cook, stirring, until the fruit softens and the liquid is reduced and syrupy, about 10 minutes. Cool and set aside.
• Transfer the cake to a wire rack to cool for 30 minutes. Invert onto a platter and lift the pan. Remove the parchment paper. Cut into wedges and serve with the cherry sauce.

TART CHERRY AND RED WINE SUNDAE

Steps:

• Put a large saucepan over medium-high heat. Add the cherries, cinnamon stick, sugar and cornstarch and cook until the sugar starts to melt, about 1 minute. Add the wine, bring the mixture to a boil and cook until the wine has reduced and is slightly thickened, about 4 minutes.Remove from the heat, remove the cinnamon stick and stir in the vinegar.Scoop vanilla ice cream into bowls and top with the warm cherries and red wine sauce.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

TART CHERRY AND RED WINE SUNDAE

Steps:

• Put a large saucepan over medium-high heat. Add the cherries, cinnamon stick, sugar and cornstarch and cook until the sugar starts to melt, about 1 minute. Add the wine, bring the mixture to a boil and cook until the wine has reduced and is slightly thickened, about 4 minutes.Remove from the heat, remove the cinnamon stick and stir in the vinegar.Scoop vanilla ice cream into bowls and top with the warm cherries and red wine sauce.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.