Category Archives: cherries

Boozy Sour Cherry Tiramisu ~ Sweet Recipe for Success for Mother’s Day

22 Tuesday May 2012

Posted by in cherries, Cooking, Dairy, Dessert, Mother's Day, Recipe

≈ 2 Comments

A few years ago, I wrote a simple post for Mother’s Day that turned this blog of mine upside down.  That recipe for Sausage and Broccoli Egg Muffins brought thousands of you to my site and fed thousands of hungry mouths.

Every Mother’s Day that follows, I try to create a new recipe that will bring joy to my mom and live up to the popularity of that initial post.  I can’t guarantee the latter, but the former is definitely true!

This year, I whipped up Boozy Sour Cherry Tiramisu ~ my adaptation of one of Italy’s most popular dessert.  You will find mascarpone and ladyfingers in my version, but the coffee is replaced with delicious sour cheerry juice, that’s not so sour! Won’t you give this one a try?  And if you are looking for more tiramisu recipes, check one made by MangoTomato with pomegranate!  But if cherries are more to your liking, you will also want to make Sour Cherry Crustless Cheesecakes ~ baked inside your muffin tin!

Boozy Sour Cherry Tiramisu



Ingredients 

1 pint whipping cream

16 ounces mascarpone cheese

1/3 cup cherry liqueur (I used the bottle of Ginja I brought from Portugal)

2 tablespoons powdered sugar

24-ounce jar pitted sour cherries

2 cups sour cherry juice

3 packs Italian ladyfingers

Directions

1.  Beat together whipping cream, mascarpone cheese, cherry liqueur and powdered sugar in a large bowl, until stiff peaks form.

2.  Drain cherry juice from the jar of cherries and combine with the other two cups of juice.  Quickly dip ladyfingers into sour cherry juice and line them on the bottom of the 9×13 glass dish.

 3.  Spread the first layer of ladyfingers with 1/3 of the mascarpone and sprinkle with 1/3 of the sour cherries.

 4.  Repeat with two more layers of ladyfingers and mascarpone, leaving the cherries off the last layer.  Cover the Boozy Sour Cherry Tiramisu with plastic wrap and refrigerate for several hours or overnight.

 
5.  Remove the cake from the refrigerator and garnish with the remaining cherries.  Eat up!

The cake gets better as it sits and the layers of ladyfingers absorb the rich, boozy, sweet mascarpone cream.  Enjoy a slice (or two) with a cup of tea or a shot of cherry liqueur!

What did you make this year for Mother’s Day?

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Guest Blogger Post: Beet & Cherry Salad with Goat Cheese & Champagne Vinegar

27 Monday Jun 2011

Posted by in Beets, Cheese, cherries, Farmers Market, guest blogger, Recipe, Salad

≈ 8 Comments

I wanted to share new culinary perspectives with you and thought that one way to do so was to host a guest blogger. Alex of Yumsandloves replied and here we are! Hope you enjoy her post – I love beets and am always looking for a new recipe for this sweet, earthy root vegetable!  If you want to be the next guest blogger here at Snacking in the Kitchen, please let me know!



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Hi, I’m Alex and I blog at yumsandloves.com.  My blog is just that… yummy food and things I love. Although Anna and I have never met, I can tell we have a lot in common.  The number one commonality…our love of food!  I have been following Anna’s recipes and restaurant reviews and I’m happy to share mine with her.  I told her one of my ideas was to make something from ingredients at one of our local farmers’ markets!  Thanks Anna for giving me the chance to be a guest writer on your blog!  

Farmers’ Market Salad: Roasted Beets, Rainier Cherries & Goat Cheese

On a Sunday morning, darling hubby, our French Bulldog, and myself  headed to Ballard for the Farmers’ Market.  I was leaning towards making a salad!  When I saw beets, I knew that would be the base of my salad.  We both love roasted beets and enjoy eating them in our meals.  While walking, we brainstormed some ideas and then…Rainier cherries.  Yum!  I grabbed about a 1/2 pound of cherries and had to resist eating the entire bag right there!  Next item: goat cheese – a nice container from a farm up in Lynden, WA. 

Ingredients

8 Small Beets
Olive oil
Salt and pepper
10 Rainier Cherries
Goat Cheese
1 tablespoon champagne vinegar
1 tablespoon olive oil
1 tablespoon honey

Directions

1.  Preheat oven to 375.  Wash beets and remove leafy part.  Put beets in a foil pack and drizzle with olive oil.  Sprinkle with salt and pepper.  Roast beets for about an hour, or until easily pierced with a knife.  
Once cooled, peel and dice the beets.

2.  Cut cherries in half and remove pit. Arrange beets on a serving dish and sprinkle with cherries.

4.  Whisk  together vinegar, olive oil and honey.  Add more honey if desired. Drizzle the dressing over beets and cherries. I tried to get some of the dressing inside the cherries to add extra sweetness.

5.  Top the salad with a generous dollop of goat cheese and dig in!

 
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