Cocktails, Mixed Drinks & Recipes using Cherry Brandy
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Aftershock
Ingredients:
- 5 cl Drambuie
- 5 cl Malibu rum
- 5 cl Cherry Brandy
- 10 cl Lemonade
Busted Cherry
Equal parts of Mexican Coffee, Half & Half Cream & Cherry Brandy
Layer in exact order in a Pony or Shot glass
Cherry Lover
2 oz Cherry Brandy
1/2 oz Maraschino liqueur
1/2 oz Vodka
Ice
Top the drink with Club soda
Combine the first 4 ingredient into a cocktail shaker. Shake well for 20 seconds. Strain into a cocktail glass. Top with club Soda.
Wolfsbane
2 oz Vodka
1 1/2 oz Cherry Brandy
1/2 oz Cream
1 Egg white
Lemon juice
Sugar
Rub inside of glass with lemon juice, then sprinkle with sugar. Freeze glass to achieve a frosted affect. Shake together the other ingrediants. Pour into frosted glass and enjoy!
Brandied Cherry Sauce
2 1/2 cups cherries-fresh and pitted or tinned (drained)
1/2 cup Cherry Brandy
6 Tbsp cherry liquid or apple juice
12 Tbsp lemon or lime juice
4 Tbsp granulated sugar
Add the cherries in the cherry brandy over simmer over low heat until tender. Pass it through a sieve into a sauce pan and return to the heat. Add the remaining ingredients, simmer until thickened. Yields 3 cups.
Almond Cake with Cherry Brandy
3/4 cup sugar
1/2 cup, softened
1 (7-ounce) package almond paste, broken into pieces
3 large eggs
1 tablespoon Cherry Brandy
1/2 teaspoon almond extract
1/4 teaspoon salt
1/3 cup cake flour
1/2 teaspoon baking powder
Powdered sugar
Preheat oven to 350*F (175*C). Butter and flour an 8-inch cake pan. Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs one at a time. Mix in cherry brandy, almond extract and salt. Mix flour and baking powder in small bowl; add to batter. Beat just until blended. Spoon batter into prepared pan; spreading evenly. Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Transfer cake to platter. Dust with powdered sugar and serve.
Apple Strudel with Cranberry Sauce
Sauce
- 2 cups fresh or frozen cranberries
- 1 cup sugar
- 1 cup water
- 3 tablespoons Cherry Brandy
- 1/4 cup raisins
- 1 1/2 tablespoons Cherry Brandy
- 3 medium tart green apples, peeled, cored, chopped coarsely
- 1/2 cup plus 9 teaspoons gingersnap cookie crumbs
- 1/2 cup plus 2 tablespoons sugar
- 1/2 cup unsalted butter, melted
- 9 sheets fresh phyllo (filo) pastry or frozen, thawed
- Powder sugar
Combine cranberries, sugar, water and Cherry Brandy in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and cook until most of berries burst, about 10 minutes. Cool slightly. Transfer mixture to food processor or blender and puree until smooth.
For Strudel
Combine raisins and Cherry Brandy in small bowl. Let stand 1 hour. Preheat oven to 375*F (190*C). Combine apples, 1/2 cup crumbs, 1/2 cup plus 2 tablespoons sugar and raisin mixture bowl. Brush large baking sheet with some of melted butter.
Place 1 phyllo sheet on work surface with 1 long side parallel to edge of work surface (cover remaining phyllo with plastic and damp towel). Brush phyllo with melted butter. Sprinkle 1 teaspoon gingersnap crumbs over. Top with second phyllo sheet. Brush with butter; sprinkle with 1 teaspoon gingersnap crumbs. Repeat with remaining phyllo sheet, melted butter and gingersnap crumbs.
Spoon apple mixture in 3-inch-wide log along 1 long side of phyllo, leaving 2-inch border at long and short edges. Fold bottom long side over filling, then fold in short sides and roll up jelly roll style. Carefully transfer strudel to prepared baking sheet, seam side down. Brush top of strud el with butter.
Bake strudel 15 minutes. Brush with remaining butter and continue to bake until golden, about 30 minutes. Cool on baking sheet. Lightly sift powdered sugar over strudel. Cut strudel crosswise into thick slices. Transfer slices to dessert plates; spoon sauce around strudel and serve. Serves 6.