I remember parfait desserts being very popular when I was a child. We had this section in our cupboard for dessert glasses. My Mom always had cute little dessert glasses or parfait glasses for such things. It is true when they say you eat with your eyes first. For some reason there is something very inticing about a dessert with visual layers of differing textures and color. I love when you dip and drag your spoon down into the glass as you lift it up to take that first bite of all the different layers. These little desserts are perfect for a party when you don’t want to be fussing with cutting and serving. All you have to do is assemble them ahead of time and keep them chilled. If you use disposable plastic cups they are even better because you can throw them in the recycle bin when you are done and no washing!
I used my new Russian ball piping tip (#271) to pipe the stabilized whipped cream on top.
Black Forest Cheesecake Parfaits
Double Cherry Compote
3 Cups fresh sweet cherries, pitted
1/2 Cup tart dried cherries (such as Montmorency)
1 Tbsp. fresh orange juice
1/4 tsp. cinnamon
cornstarch slurry: 1 tsp. cornstarch mixed with 1 tsp. cold water
1 tsp. vanilla
12 oz. cream cheese, room temp
1/2 C confectioners sugar
1 1/2 C heavy whipping cream, cold
1 tsp. vanilla
1 Tbsp. nonfat dry milk powder
*Miscellaneous: you will need Famous brand chocolate wafer cookies for assembly
Fresh sweetened whipped cream (for garnish)
1 Cup cold heavy whipping cream
2 Tbsp. confectioners sugar
1 Tbsp. nonfat dry milk powder
In the bowl of a stand mixer whip the cream cheese with the paddle attachment until cheese is soft. Remove cheese with a rubber spatula into a separate bowl and set aside at room temp.
In the same bowl (no need to wash) place the heavy cream and chill the bowl with the cream for 30 minutes. After 30 minutes place the bowl on the mixer and add in the vanilla and the nonfat dry milk powder and whip with the whisk attachment until thickened. Add in the softened cream cheese and stir gently with the whisk attachment until incorporated. Spoon filling into a pastry bag fitted with a large open tip. (I used an Ateco 809).
• Take about 1/2 package of Famous chocolate wafers and place in a large ziplock bag. Using your hands crush the cookies from the outside of the bag until they are coarsely broken (you don’t want fine crumbs).
• Place about 2 Tbsp. of the chocolate wafer crumbs into the bottom of each parfait glasses. I used 14 oz. “crystal cut” chinet brand plastic cups for my parfaits.
• On top of each chocolate crumbs layer, pipe a layer of cream cheese filling, then top with a spoonful of cherry compote. Repeat another layer of chocolate cookie crumbs, followed by cheese cake filling and then end with a spoonful of cherry compote. Top with a small amount of chocolate crumbs and then fresh sweetened whipped cream, followed by a fresh cherry with stem.
Note: For a nice decorative touch you can use a Russian ball tip # 271 to pipe your whipped cream.
Vanilla and cherries are BFF’s when it comes to flavor parings. I cannot resist cherry season, although you can make these cupcakes year round with quality cherry preserves-both used in the filling and the buttercream. Trader Joes has a great preserves they sell that is chock full of whole cherries. Make sure to pick a preserves that is mostly on the tart side- you don’t want one that is too sweet. I have been in the kitchen lately experimenting with cherry recipes. I’m working on a no bake cheesecake parfait recipe that is coming soon that uses both dark sweet and tart dried cherries.
Also, I’ve included a picture of some of the same cuppies with a vanilla buttercream decorated for the Fourth of July, if you want to use an American style buttercream- see the “Bonus” recipe below. Happy Independence Day!
I used an Ateco 829 tip for the piping on both cupcakes you see here
Vanilla Bean Cupcakes with Cherry Filling
yield: 24 cupcakes
2 1/2 Cups cake flour
2 1/2 tsp. baking powder
1/4 tsp. kosher salt
1/2 Cup unsalted butter, room temp
1 3/4 Cups sugar
2 lg. eggs, room temp
1 1/4 Cups whole milk, room temp
2 tsp. vanilla bean paste
Filling: Sour Cherry Preserves (I like Trader Joes brand) it is chock full of whole cherries
Preheat oven to 350° F. Drop cupcake liners into two trays of a standard size cupcake/muffin tin.
Cream butter and sugar until light and fluffy. Add eggs one at a time and mix until incorporated, stopping in between to scrape bottom of mixer bowl. In a pyrex glass measuring cup mix the vanilla bean paste and milk well. Mix the dry ingredients well with a whisk.
Add in one third of the dry mixture and mix until incorporated, then add in half of the milk mixture and mix until incorporated. Repeat with another third of the dry and alternate with the wet, ending with the last third of the dry mixture until batter is homogenous.
Scoop batter into lined tins filling 2/3 way full. Bake for 16 minutes or until a wooden skewer comes out with a few moist crumbs. Let cool on wire racks.
Remove a small portion of the cake from the middle of each cupcake to allow for the cherry filling. An apple corer works well for this or (do as I do and use the tip end of an 808 Ateco piping tip). Fill each cupcake with cherry preserves making sure to try and include a whole cherry or two. Hint: a baby spoon works well for this! I’ve kept a couple over the years for this very job.
Decorate with the cherry buttercream and top with a fresh cherry. * Note: If you aren’t serving right away-wait to top with the cherry as the stems will turn brown while being chilled. You’ll notice in my pictures the stems are brown-it’s because I topped them and took pictures the next day.
Swiss Meringue Cherry Buttercream
4 egg whites
1 Cup sugar
3 sticks of unsalted butter, room temp
2 tsp. vanilla
1/2 Cup cherry preserves
optional: 1-2 drops of deep pink gel food coloring
In the bowl of a stand mixer combine egg whites and sugar. Set over a saucepan of simmering water and whisk until mixture is hot and sugar is dissolved. Remove bowl and place on mixer and beat until stiff meringue forms and bottom of mixer bowl is cool to touch; about 5 minutes. Add softened butter one tablespoon at a time until all is incorporated. Add the vanilla, then beat until smooth. Mix in the cherry preserves until incorporated. Note: If you like a deeper pink color you can stir in a drop or two of deep pink gel color.
Vanilla American Style Buttercream
3 sticks unsalted butter, room temp
1 pound confectioners sugar, sifted
2 tsp. vanilla or vanilla bean paste
Beat the butter and add in a little at a time until incorporated. Beat in the vanilla. For decorating- stripe the inside of a decorating bag with red and blue gel paste food coloring and use a open star tip for a swirled effect.
Cheesecake. Decadent, chocolaty with a burst of sweet cherries in every bite. Even the person who normally would shy away from eating dessert will usually go for a mini cheesecake as they are not much of a diet breaker being so small. They are literally like 4 bites of sweet nirvana. My child-who is not really much of a dessert person, devoured them. To be precise-imagine him taking one bite and then shoving the rest into his mouth. They are that good. You could dress these up even more by serving them with some roasted cherry sauce or ganache topping, but I kept them simple and topped with whipped cream and a fresh cherry.
Chocolate & Dark Sweet Cherry Cheesecake
yield: 12 mini cheesecakes
Cooked Sweet Cherries
Pitted fresh dark sweet cherries (cut into quarters to equal 1 1/2 Cups)
1 T water
1 T sugar
1 tsp. cornstarch
2 tsp. water
In a small saucepan place the cut cherries, sugar, and 1 tablespoon of water. Cook over medium heat for about 5 minutes until become softened. In a small bowl make a slurry by mixing the cornstarch with 2 teaspoons of water. Add to the cherries and continue to cook while constantly stirring for another 2 minutes. Remove from heat, place in a small bowl and set aside while you make the crust and cheesecake batter.
3/4 Cup chocolate graham cracker crumbs
3 T melted butter
In a bowl mix together the crumbs with the melted butter.
Chocolate Cheesecake Batter
16 oz. cream cheese, softened
1/2 Cup sugar
1 tsp. vanilla
1 T Kirsch liqueur (optional)
1 Tbsp. unsweetened cocoa powder (Hershey’s)
1/2 Cup semi sweet chocolate chips, melted and cooled
1. Prepare a mini cheesecake pan by rubbing the bottom and sides of each well with a paper towel dipped in vegetable oil. Note: I’ve tried both spraying with non stick spray, and this preparation, and this works better. Firmly press a heaping tablespoon of the chocolate crumb mixture (recipe above) into the bottom of each well. If you don’t have a mini cheesecake pan, you can use a muffin pan and line each well with a foil type of cupcake liner.
2. Preheat oven to 325° F. In the bowl of a stand mixer place the softened cream cheese and sugar and cream on low speed until combined (I mix the entire batter on low speed to ensure no extra bubbles form). Add the vanilla, optional Kirsch, and mix well. Add the eggs one at a time and mix well, stopping to scrape down the sides and bottom of the bowl. Add the cocoa powder and mix to combine. Add the melted chocolate and mix to combine. Fold in the cherries- you will see some red marbling at first but it will come together okay.
3. Fill each well to the top with batter-(takes about 1/4 cup) note you might have about 1/4 Cup batter left over depending on the size of your cheesecake wells. Place the cheesecake pan on a sheet pan and bake in preheated 325° oven for about 30 minutes, stopping after 15 minutes to turn the pan from front to back to ensure even heating. Note: the cheesecakes will rise quite a bit and appear to separate into a “cap” like appearance but don’t worry-they will shrink back down level once cooled. Allow cheesecakes to cool over a wire rack, then move to the refrigerator to chill completely. Top with sweetened whipped cream and garnish with a cherry.
Soon you can “legally” wear white pants. Memorial Day is looming…You don’t really follow that silly rule, do you? Nor do you know you can only enjoy a popsicle that you purchase in a frozen store case. The world is yours to discover. Break out the Vitamix, blender, or food processor and start making your own frozen pops. Start with your favorite fruit or two and add a little yogurt or extra jam for flavor. Pick a fruit that is in season and remember that anything frozen looses a little sweetness when it’s at frozen state, so if adding any sugar this helps to gauge before you make your final pour into your pop molds. Enjoy~
Cherry Vanilla Yogurt Pops
1 1/2 Cups vanilla low fat yogurt
1/2 Cup fresh sweet cherries, pitted
1/3 Cup cherry jam
In a blender, food processor or Vitamix in this order; place the yogurt and jam. Process/pulse until mixture is smooth. Add the fresh pitted cherries and pulse until the cherries are small pieces; if you like your pops a little more chunky, then so be it. Once processed to your liking pour into clean pop molds and if using wooden sticks, wait for about 15 minutes to place sticks. Freeze until firm.
I’ve got a bad case of the winter blah blah blahsss. I’m dreaming of sunny skies, cool night breezes-the kind that beckon sleeping with the windows open, tart red cherries, and sipping cold lemonade on a hot summer day… I thought this coffee cake would lighten the mood with it’s tart burst of cherries and crunchy sugary top it’s just the thing to remind me of summer. I used frozen (thawed) sour cherries. Growing up my Mother used to squirrel away frozen fruit in a huge freezer so we would have any kind of berry or fruit all Winter long for such a baking occasion. I like to squirrel away fruit too- I guess the apple doesn’t fall far from the tree…
Cherry Streusel Coffee Cake
1/2 Cup milk
1 1/2 tsp. lemon juice
1 tsp. lemon zest
3/4 Cup unsalted butter, softened
3/4 granulated sugar
1 lg. egg
1 3/4 Cup all purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. almond extract
1/2 Cup (generous) cherry preserves, divided (I like Smuckers)
2/3 Cup frozen tart cherries, thawed (If you can’t find frozen tart cherries- you can substitute 1 Cup of dried tart cherries)
1. Make the streusel as per below and set aside.
2. Preheat the oven to 375° F. Prepare an 8 inch pan by lining with a parchment sling so that all sides have an overhang of about 1 1/2 inches. Spray the parchment with baking spray or lightly butter.
3. In a small bowl combine the milk and lemon juice and set aside. In the bowl of a stand mixer cream together the butter and sugar until fluffy. Add in the egg and lemon zest and combine well. Add the vanilla and almond extract. In a separate bowl combine the dry ingredients and whisk with a fork.
4. Add 1/3 of the dry ingredients alternating with the milk mixture in two additions, starting and ending with the flour mixture. Take 1/2 of the batter (it will be thick) and spread it evenly in the pan. Take 1/4 C of the jam and heat it slightly in the microwave for about 10 seconds. Spread the jam evenly over the batter, then sprinkle 1/3 Cup of the cherries over the preserves. Note: I blot the cherries dry first with a paper towel to prevent too much liquid in the batter. Take the remaining batter and dot spoonfuls of the batter over the first layer, then carefully spread batter, repeat by spreading the other half of the (warmed) cherry preserves, and sprinkle with remaining cherries.
Note: If you can’t find frozen cherries; you can fold in 1 Cup or more of dried cherries into the batter before spreading batter into the pan. (Still spread the cherry preserves onto the batter as called for in the recipe).
5. Sprinkle the streusel on top and bake in a preheated 350° F oven for 50-55 minutes until the streusel is set (doesn’t look too wet or loose) and a toothpick inserted in the center comes out with a few moist crumbs. If the top of the cake gets too brown you can cover with tinfoil for the last 5-10 minutes as needed. Let the cake cool in the pan set over a wire rack.
1/4 Cup sugar
1/4 Cup light brown sugar
1/2 tsp. cinnamon
5 Tbsp. butter, softened
1/3 Cup sliced almonds
1. In a stand mixer with paddle attachment (or in a bowl with a fork) combine all the ingredients except the almonds until appears crumbly. Stir in the almonds.
I have a very vivid memory of my childhood peering into the abyss of a large freezer filled with sour cherries. This freezer still exists at my parents house. It is ancient, but trustworthy. Michiganders are notorious for squirreling away vast quantities of food in freezers as you can never be too prepared for a brutal winter, or frankly just prepared for any kind of weather.
We were not one of those families who had freezers full of deer meat. Like I said, for some reason I remember seeing a lot of sour cherries. Sour cherries (which are the variety Montmorency cherries) are a big thing in Michigan- right up there with blueberries. You never know when the mood strikes you to whip out a cobbler or crisp- and you must be prepared! If you are not privy to sour cherries by all means use fresh sweet bing or a mixture of bing and rainier cherries; just reduce the sugar probably by half.
Vanilla ice cream just takes it over the top….
yield: 7 individual 4.5 oz ramekins or one large 1.5-2 quart casserole dish
7 Cups pitted frozen tart cherries, thawed
1 Cup + 2 Tbsp. sugar
4 Tbsp. cornstarch
1/2 tsp. almond extract
1 tsp. vanilla
1. In a medium nonstick saucepan combine first 3 ingredients. Cook over medium heat until mixture becomes thick and bubbly. Stir in the extracts. Fill ramekins 3/4 full, then top with crumble mixture (recipe below). Bake at 375° F for 24-30 minutes until topping is lightly browned. Serve with ice cream or whipped cream. Note: if you like you may make one large dish and use a 1.5 or 2 quart oval or rectangular casserole dish, and adjust the baking time as needed.
1/4 Cup flour
1/4 Cup packed brown sugar
pinch of salt
1/4 Cup soft butter, cubed
1/4 tsp. cinnamon
1/4 Cup slivered almonds
Sakura sugar is sugar blended with cherry blossom flowers. I can’t even begin to tell you how amazing this sugar is. I know I needed to make something simple to let the sugar be the star. Simple baked donuts. Light, infused with cherry flavor and tossed in this amazing sugar. Now I know most of you will not be able to get your hands on this sweet sugar, so I included a version for cherry glaze that you can dip the tops of the donuts in. Enjoy~
cherry glazed version
Baked Cherry & Sakura-Sugar Donuts
recipe: adapted from Doughnuts by Lara Ferroni
3/4 Cup all purpose flour
1/4 Cup pastry flour
1 tsp. baking powder
2 tsp. dried cherry powder
1/3 Cup super fine sugar
1/4 tsp. salt
2 Tbsp. unsalted butter
1/4 Cup whole milk, scalded
1/4 Cup plain yogurt
1 tsp. vanilla
1 egg, beaten
dried cherries, diced (optional)
Cherry Glaze Topping:
1 Cup confectioners sugar
~ 2-3 Tbsp. cherry juice
1. Prepare a mini donut pan by greasing lightly with oil. Preheat the oven to 350 F.
2. Sift the flours and baking powder together into a large bowl or the bowl of a mixer. Whisk in the sugar, dried cherry powder, and salt. Add the butter and use your fingers to rub it into the dry ingredients as you would in making a pastry crust, until even distributed. Add milk, yogurt, vanilla and egg and stir until just combined. Fold in dried cherries (if desired). Do NOT overmix or your donuts will be rubbery.
3. Using a piping bag or small spoon, fill each doughnut well until about 3/4 full, making sure each center post is clear. Bake until light golden brown and donuts spring back when touched, about 8 minutes. Let cool slightly before attempting to remove from pan.
4. For sugar coated: dip each donut into melted butter and roll in sakura sugar.
5. For cherry sugar glazed: mix the confectioners sugar and cherry juice until desired consistency (you are looking for thickness like heavy cream). Dip top of each donut into glaze and let set up over a wire rack. Sprinkle with decorative or sakura sugar.