Make this your signature drink for the summer.
- 1 Bottle of Bella Sparkling white wine *
- Cherry Syrup
Did you think I wouldn’t tell you the rest?
1 lb. dark sweet cherries, pitted, stems removed, cut in half
2 cups water
1 cup berry sugar
Put all the ingredients in a saucepan and bring to a boil. Reduce the heat and simmer for about 18-20 minutes. Pour through a sieve, reserving the liquid and discarding the skins. Refrigerate until ready to use.
In 6 champagne flutes, fill the glasses 3/4 full of the sparkling wine. Add 1-2 tsp. of cherry syrup and stir. Enjoy!
*Bella is the brand name of a new sparkling wine and really is very good. Make sure it is well chilled. Ask for it at the liquor store.
Italian Sundaes with Hot Fudge Sauce
Alright, I am rushing the season by a couple of months, but read this, print it off and be sure you save it. This one takes fresh Bing cherries and they are ready in what, late May-June. You will want this and probably will want it every day throughout the season. Oh yeah…..
- 1/4 cup Amaretto liqueur
- 3 tbsp. cherry preserves
- 1 1/4 cup fresh Bing cherries, pitted and cut in half
- 2/3 cup whipping cream
- 1 tbsp. honey
- 1 1/2 tsp. instant espresso powder (I use Nescafe)
- 4 ounces dark chocolate (no more than 60%) chopped
- 2 tbsp. unsalted butter
- 1 1/2 pints pistachio gelato
- 1 pint vanilla gelato
- whipping cream (unsweetened)
- pistachios, chopped
Bring the amaretto and preserves to a boil in a medium sized saucepan. Reduce the heat to medium and let it reduce to about 3 tbsp. whisking so it won’t burn (3-4 minutes). Remove from heat.
Add the halved cherries and stir to coat and let sit for about 3-4 hours. If you are going to make this a day before you want to eat it, cover it with plastic and keep in the refrigerator.
In a small saucepan bring the whipping cream, honey and espresso powder to a simmer. Remove from the heat and add the chocolate and butter, whisking until smooth. This, also, can be made ahead. Just be sure to warm it up before using.
Now for the good stuff: Spoon a tablespoon of the fudge sauce in the bottom of 6 pretty dessert dishes (or stemless martini glasses). Add a scoop of the pistachio gelato and a scoop of the vanilla gelato. Drizzle a tablespoon of the cherry preserve mixture on top of the gelato, letting it roll down the sides.
Top with some whipped cream and sprinkle the pistachio bits on top. Sit back (for a second) and dive in. OMG my mouth is watering.
So, so very yummy.
Deelightful Bing Cherry Dessert
That is not a spelling error. This recipe is truly deelightful.
- 1 package Black Cherry gelatin
- 1 cup Bing Cherries, pitted
- 1 quart Chapman’s or Tillamook vanilla ice cream (slightly softened)
- 1 1/4 cups wafer crumbs
- 6 tbsp melted butter
- 1 cup icing sugar
- 2 tbsp. cherry juice
- 2 cups whipped cream
- 12 whole cherries, pitted
Prepare gelatin as directed. Stir in 1 cup cherries. Pour into 9 inch cake pan and chill until firm.
Mold, carefully, the ice cream in a 9 inch cake pan and chill, again , until firm. You now have 2 pans, okay?
Combine cookie crumbs and butter. Divide into 3 equal parts.
Just prior to serving, assemble this as follows:
1. Spread 1/3 cup crumb mixture on serving platter
2.Invert gelatin, place on crumb mixture. Spread second portion of crumbs on gelatin.
3. unmold ice cream and place on top of gelatin. Spread remaining crumbs on top.
4. Combine sugar and cherry juice. Pour over layer of crumbs
5. Frost sides with whipped cream, score top of cake to show portions. Decorate each piece with a whipped cream rosette and bing cherry.
Yield: 12 portions.