Indulge in the delicate beauty and captivating flavors of spring with our exquisite collection of cherry blossom-inspired recipes. Discover a symphony of textures and tastes that celebrate the fleeting charm of these ephemeral flowers. From elegant desserts that showcase the ethereal beauty of cherry blossoms to savory dishes infused with their subtle floral notes, this culinary journey promises a feast for both the eyes and the palate. Embark on a flavor adventure that captures the essence of cherry blossoms, transforming your kitchen into a haven of springtime enchantment.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE CHERRY BLOSSOMS
Make and share this Chocolate Cherry Blossoms recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 45m
Yield 60 cookies
Number Of Ingredients 9
Steps:
- Place unsweetened chocolate in medium microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until melted. Add butter; stir until butter is melted. Cool 10 minutes.
- Combine melted chocolate mixture, 1 1/2 cups of sugar, 3/4 cups of flour, eggs and baking powder in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add remaining 3/4 cup of flour and dried cherries. Continue beating just until well mixed. Cover; refrigerate until firm. [1 hour].
- Heat oven to 300. Place 1/3 cup of sugar in small bowl. Shape dough into 1 inch balls. Roll in sugar. Place 2 inches apart onto lightly greased cookie sheets. Bake for 10 to 12 minutes or until top is cracked and set.
- Immediately press 1 cherry chocolate kiss into each cookie. Remove to cool racks. Cool completely or until chocolate is set. [about 1 hour]. Store between sheets of waxed paper in container with tight-fitting lid for up to 5 days.
CHERRY BLOSSOMS
I created this recipe this past October and originally called them "Pink Awareness" Mini Fillo Shells in honor of Breast Cancer Awareness Month. These little bites are packed with creamy yet intense cherry flavor.
Provided by Susan Bickta
Categories Other Desserts
Time 15m
Number Of Ingredients 5
Steps:
- 1. Heat oven to 350 degrees F. "Crisp" phylo shells as directed on package. Place on flat work surface to cool.
- 2. Meanwhile, in a medium size bowl, cream together the cream cheese and confectioners' sugar. Mix well until combined. Add the whipped topping and beat until no lumps remain. Stir in 2 tablespoons of the cherry juice.
- 3. Carefully spoon filling into each shell, mounding slightly. Press 1 whole cherry into each.
- 4. Garnish with a sprinkling of confectioners' sugar.
Tips:
- Choose the right cherries: Opt for fresh, ripe cherries that are plump and have a deep red color. Avoid cherries that are bruised or have soft spots.
- Handle cherries gently: Cherries are delicate, so handle them with care to avoid bruising. Rinse them gently in cold water and pat them dry with a clean towel.
- Remove the stems and pits: Use a cherry pitter to remove the stems and pits from the cherries. If you don't have a cherry pitter, you can use a paring knife to cut around the stem and pit and then pop them out.
- Use fresh or dried cherries: You can use fresh or dried cherries in most recipes. If using dried cherries, soak them in hot water for 10 minutes before using to rehydrate them.
- Don't overcook cherries: Cherries are best when they are cooked just until they are tender. Overcooking will make them mushy.
- Use cherries in a variety of dishes: Cherries can be used in a variety of dishes, including pies, tarts, cobblers, jams, jellies, and sauces. They can also be added to salads, yogurt, oatmeal, and smoothies.
Conclusion:
Cherries are a delicious and versatile fruit that can be used in a variety of dishes. With their sweet and tart flavor, cherries are a perfect addition to both sweet and savory dishes. Whether you are looking for a refreshing snack or a special dessert, there is a cherry recipe out there for everyone. So next time you see fresh cherries at the market, be sure to pick up a few and try one of these delicious recipes.
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