Cordial Cherries Recipes

Steps:

• Pretreat the silicone molds to create eyeball design: Melt 1/2 cup of the white chocolate over a double boiler. When the chocolate is completely melted, divide into three small containers. Mix each container with one of the oil-based colors so you have one black, one blue and one green. With a paintbrush, first paint the pupil with black into the center of a clean silicone mold. Next, paint the iris using either the blue or green chocolate. Place in the freezer until ready to use.
• To complete the cherry cordials, put the Fondant into a medium saucepan and bring to a thick syrup consistency.
• Strain and dry the Marinated Cherries. With a toothpick, dip the cherries into the fondant and place on a cooling rack to dry completely. Remove the silicone mold pretreated with the colored chocolate from the freezer and reserve. Meanwhile, melt the remaining white chocolate over a double boiler.
• When the chocolate is completely melted, dip the cherries into the chocolate one at a time. Place the cherries in the pretreated silicone mold. Place in the freezer to set up for 5 minutes. Remove the silicone mold from the freezer and turn out onto desired platter. Feel free to garnish with a variety of fingers, ears and brains to make for the perfect Halloween treat!
• In a medium saucepan, add the sugar and milk. Make sure all of the sugar is wet before beginning to cook the sugar. Start to cook the sugar and milk mixture over high heat. When the sugar is melted and it begins to look like syrup, add the butter to the mixture. Stir until the syrup is completely formed and the sugar has completely dissolved. Bring the mixture to a full rolling boil add the cream of tartar; keep stirring constantly. Keep cooking until the mixture thickens and holds a line drawn with a wooden spoon down the bottom of the saucepan. Turn the sugar mixture out onto a marble slab or stainless steel table. With a putty knife and large spatula, quickly spread and gather the mixture until it reaches a light white shade and holds its shape for about 3 seconds. Store in an airtight container until ready to use.
• In a small container, combine the cherries and brandy. Allow the cherries to marinate in the fridge for 1 to 3 days.

Steps:

• Bring cherries, sugar, wine, lemon juice, and salt to a gentle simmer over medium-low heat, stirring to dissolve sugar. Cook for 4 minutes. Using a slotted spoon, transfer cherries to a bowl. Raise heat to medium-high, and cook until mixture is syrupy, about 5 minutes. Let cool completely. Return cherries to syrup. (Cherries in syrup can be refrigerated in an airtight container for up to 1 month.)
• Fill 8 glasses with ice. Pour 2 tablespoons gin and 2 tablespoons syrup into each glass, and add 5 cherries. Divide seltzer among glasses (1/4 cup plus 2 tablespoons each). Garnish with fresh cherries and lemon zest strips, if desired. Serve immediately.

Steps:

• In a large mixing bowl, cream butter and sugar till soft and fluffy.
• Blend in milk and flavorings.
• Shape mixture into half-inch balls and press a cherry (MAKE SURE THEY ARE NOT WET) into center of each ball or mold mixture around each cherry.
• Place on wax paper and refrigerate till ready to dip in chocolate.
• • To Dip: Melt parafin and chocolate chips and dip.

Steps:

• Place the cookie mix, cherries, butter and egg in a large bowl; beat until well mixed. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are browned., Meanwhile, place cherry preserves in a small microwave-safe bowl. Microwave on high for 1 minute. Stir in chocolate chips until melted. If necessary, microwave in 10- to 20-second intervals until chips are melted; stir until blended., Using the back of a tablespoon, make an indentation in the center of each warm cookie. Fill indentations with cherry mixture. Remove to wire racks to cool completely., Microwave white baking chips until melted. Drizzle over cookies. Let stand until set.