Tag Archives: kirsch

Halloween Black Forest Cupcakes

There’s absolutely no reason why Halloween treats should be restricted to children and these delicious little cakes with their naughty Kirsch-infused cherry filling within the dark chocolate sponge are quite magical. The fiendish dollop of sweet cream on the top completes the wicked trickery! Enjoy!

Makes 12

What you need…

1 x 12-hole muffin tin, lined with paper cases

180g unsalted butter, softened

180g caster sugar

3 large, happy eggs, beaten

130g self-raising flour

50g cocoa powder

1 teaspoon vanilla bean paste

for the filling and topping

450g frozen black cherries

Juice of 1 lemon

1 teaspoon caster sugar

1 star anise

2 tablespoons water

2 tablespoons Kirsch/cherry brandy

300ml double cream

2 teaspoons icing sugar

10g dark chocolate, shaved or grated (or one broken up Flake bar!)

What to do…

Preheat your oven to 180˚c / 350˚f / gas 4.

Into your food processor tip the butter and sugar and then whizz until pale and fluffy. Gradually pour in the beaten egg, making sure that each addition is fully incorporated before you add any more. Tip in the flour and cocoa, whizz to combine; add the vanilla bean paste and whizz again.

Spoon the mixture evenly into the cases and bake for 20-25 minutes, until a skewer inserted in the middle comes out clean. Cool in the tin for 5 minutes and then transfer to a wire rack to cool completely.

Meanwhile, turn to the filling. Tip the cherries into a pan over a moderate heat and add the lemon juice, caster sugar, star anise and water. Bubble gently for 15 minutes, until starting to turn gorgeously jammy. Stir in the Kirsch and set aside to cool.

Once everything is cool, scoop out a teaspoon or so of the middle of each sponge, popping the retrieved and superfluous sponge into your mouth just to check for quality! Fill the remaining holes up with the cherry compote.

Whip the cream with the icing sugar until peaks form and then pipe or slather the cream over the top of each cake. Sprinkle with chocolate shavings and serve – deliciously wicked!!!!

Tip…

The frozen cherries usually come in 350g bags so there are loads left over. My vote is either to stir them into a natural yogurt with maybe a little honey or….the favourite: tip them into a sterilised jar and pour Kirsch over them – let them gather flavours in there for a couple of weeks (in the fridge) before serving with ice-cream – delicious!

Inspired by…

Waitrose and Partners Food

How easy…

Childs play – does take a little time though, just whilst the sponges and filling cool down.

Black Forest Gateau ‘No-Churn’ Ice Cream

Spectacular! I dreamed up this combination in that lovely time of the morning that is the dawning of the mind as well as the sun in the sky….and this is the type of stuff I come up with!!!! What can I tell you – it’s absolutely bloody gorgeous – the Kirsch-steeped cherries work so well with the sweetness of the base ice cream and the dark chocolate rippling through it. Mount this lovely deliciousness atop shortbread, sprinkle some grated dark chocolate over the top and it becomes quite the elegant dessert!

What you need…

300ml double cream

½ of a 397g tin of condensed milk (see tip)

150ml black cherries, pitted and roughly torn up

3 tablespoons Kirsch (cherry liqueur)

40g dark chocolate (70% cocoa solids)

What to do…

The day before you want to make your ice cream, tip the torn cherries into a bowl, pour over the Kirsch, cover with cling film and pop into the fridge overnight to let the flavours develop.

When you’re ready to make your ice cream, roughly break up the chocolate and pop it into a heatproof bowl. Put the bowl over a steamer, sitting in a saucepan of simmering water and melt. Remove from the steamer and set aside to cool slightly (to touch).

Meanwhile, use an electric hand held whisk to beat the double cream to form soft peaks. Pour in the condensed milk and use a balloon whisk to gently fold it in so that it is evenly incorporated.

Use a spatula to scrape the ‘marinated’ cherries and liquid into a bowl and gently but thoroughly mix together. Pour over the chocolate and use a skewer to swirl the chocolate throughout the ice cream, creating a chocolate ‘ripple’ effect.

Cover with cling film and pop into the freezer for at least 6 hours.

Be very excited when it’s ready because it really is spectactular! Salivating as I type!

Tips…

Working out what ½ can of condensed milk is would clearly be a pain in the neck. When I make ice cream I mix together 600ml double cream with a whole can of condensed milk and then spoon half into a separate bowl to create a different flavour. This works brilliantly and the freezer always has lots of different flavours in (coffee and kahlua, salted caramel with Tia Maria, mango, passion fruit and rum, chocolate and made at the same time as this one, mint and chocolate chip, for instance – all made with the same double cream and condensed milk base).

If you want to present the ice cream as per the picture, wrap foil around the bottom of some chef’s rings or cookie cutters and plop the ice cream inside the moulds before freezing, pressing it in to make sure there are no gaps. Use a ring/cutter of the same size to cut out the shortbread bases from the already blogged recipe, ‘Proper Old-Fashioned Christmas Tree Shortbread’.

Inspired by…

The base mixture of double cream and condensed milk is courtesy of the wonderful, Mary Berry. From there, I experiment with flavours by chucking in all sorts of combinations!

How easy…

These ‘no-churn’ ice creams literally take minutes to knock up!

 

 

 

 

 

Pineapple Steeped in Kirsch

I don’t suppose I can really call this a recipe, but it’s definitely worth sharing. This dessert is gorgeously refreshing and tangy BUT with a definite kick – the sweet, juicy flavour of the pineapple combined with the subtle (but extremely alcoholic) taste of the Kirsch cherry liqueur is simply sublime. A lovely dessert, summer or winter, but especially good after something really spicy, e.g. a hot curry.

What you need…

1 ripe pineapple

80ml Kirsch liqueur

Sprig of mint, to garnish (optional)

What to do…

Cut the pineapple in half lengthways, remove the flesh and discard the core. Chunk the fruit into bite-sized pieces. Tip the pineapple chunks into a bowl, pour over the Kirsch and cover with cling film. Give the whole lot a good shake and then pop into the fridge overnight to allow the wonderful flavours to develop.

Serve the Kirsch-steeped pineapple chunks on their own or with a dollop of double cream or natural yogurt. That’s it – couldn’t be easier and very well worth the minimal effort!

Tip…

You might want to shake the bowl every now and then whilst it’s ‘gathering’ in the fridge, just to make sure the Kirsch is evenly distributed.

A little bit about Kirsch…

Produced mainly in Germany, but also in Switzerland and the Alsace region of France, Kirsch’s full name is kirsch wasser (pronounced vasser), meaning cherry water. Originating from the Black Forest, in the Southern area of the country, it’s an eau de vie (a type of brandy) made by double-distilling the fermented juice of the sour morello cherry. As it’s not aged in contact with wood (barrels are coated with wax to prevent this happening), kirsch is clear in colour, and the flavour subtley hints at its cherry origins, rather than being sweet and cloying.

Inspired by…

Absolutely no idea! Have been knocking this little one up for years!

How easy…

Simples!