Kirschsuppe Recipes

Steps:

• Preheat oven to 350 degrees F. Grease a 10" springform tart pan.
• YEAST SHELL:.
• Sift flour into a large mixing bowl, and make a well in the center. Crumble the yeast into the well, then sprinkle the sugar and salt over it.
• Put the milk in a small saucepan with the butter. Gently heat the milk and butter until the butter has melted. Pour this over the flour/yeast. Knead the mixture by hand until it forms a smooth dough.
• Cover dough and allow to rest in a warm place for about 30 minutes, or until dough has doubled in volume.
• Place risen dough onto a lightly floured surface and knead it again.
• Roll dough out and place it into the prepared tart pan, pressing the dough up the sides of the pan.
• FILLING:.
• Place the cherries in the prepared shell. In a medium bowl, combine the flour and sugar. Using a pastry blender or two forks, cut in the butter until mixture becomes crumbly. Sprinkle crumbly mixture evenly over cherries.
• Bake tart in a preheated oven for about 30 minutes. Cool on a wire rack for approximately 10 minutes.
• GLAZE:.
• In a small mixing bowl, combine the powdered sugar, vanilla extract, and 2 tbs of water or milk. Stir until smooth. If needed, add more water or milk, 1/2 tsp at a time, until desired consistency for drizzling is reached. Drizzle glaze over slightly cooled tart.

Steps:

• Add sliced ginger to a ziplock bag and add salt.
• Shake well to coat ginger.
• Place bag in the refrigerator for 3 hours or overnight.
• Remove ginger from bag and place in a jar with tight fitting lid.
• Add vinegar, water and honey to a small pan.
• Simmer for 5 minutes, stir frequently.
• Let cool for 5 minutes.
• Pour into jar with ginger.
• Close jar and store in refrigerator for 3-5 days.
• Enjoy.