ack.
Meanwhile, for the cherry syrup, place 1 cup water and
nd foam disappears. Stir in black cherry topping. Chill 10 to 15
Mix black cherry Jell-O with hot water.
Add crushed pineapple, strawberries (diced) and the chopped nuts to the Jell-O.
Congeal half of the mixture.
When Jell-O has become firm, gently cover with the sour cream, then pour remaining Jell-O mixture over the sour cream.
Refrigerate until congealed.
In a large bowl, dissolve black cherry gelatin and unflavored gelatin with the boiling water.
Add cherry liquid, Port wine, cherries and pecans.
Pour mixture into a lightly oiled or sprayed 9 x 13-inch pan. Refrigerate salad until it is firm. Cut in squares with a hot knife.
Serve salad on lettuce leaves and top with mayonnaise.
Serves 12.
Spread sugar over a small plate. Pour lemon juice onto another small plate. Dip the rim of a martini glass in the lemon juice, then into the sugar to coat.
Fill cocktail shaker with ice. Add vodka, black cherry juice, grapefruit juice, and agave nectar. Cover shaker with lid and shake vigorously until chilled, about 10 seconds. Strain drink into prepared martini glass and garnish with maraschino cherry.
Place the cheese in a bowl, add the pepper, lemon juice and zest and crush together with a fork.
add thyme and season with coarse sea salt to taste.
leave to stand for 1 hour to allow the flavours to meld.
spoon the cheese into serving dish, drizzle over the olive oil and serve with the french bread, toasted and sliced, and the black cherry jam.
Add Godiva chocolate liqueur, black cherry vodka, coconut rum, and ice cubes into a coctail shaker.
Shake well for 4 seconds and strain into a martini glass.
Garnish (sprinkle) chocolate shavings into the drink.
In a large cocktail glass (like a pounder) add mint, Cruzan Black Cherry Rum and ice. (Mint may be muddled to your preferences).
Add cherries and mojito mix and stir.
Top with a splash of soda and enjoy!
ave a lighter, less sweet syrup, some have a thicker, sweeter
Lemonade concentrate should be thawed and all other ingredients chilled.
Combine water, grenadine syrup and lemonade concentrate.
Add soda and carbonated water by slowly pouring down the side of the bowl or pitcher.
Add ice cubes or ice ring. Garnish each serving with a lime slice and a maraschino cherry on a cocktail server, if desired.
Makes
9 cups.
Dissolve Jell-O, sugar and salt in boiling water. Drain cherries, measuring syrup. Add water to make 3/4 cup. Add syrup and lemon juice to Jell-O. Chill until thick. Fold half the cherries into 1 cup Jell-O. Pour into large mold. Chill until set, but not firm.
Add to Jell-O the heated cherry syrup and enough boiling water to make 1 cup.
Stir until gelatin is dissolved. Cool to room temperature.
Add the Coke.
Stir well and add drained, chopped cherries, nuts and pineapple. Chill until set.
Combine all the ingredients in a large ceramic or glass container; stir well.
Cover and refrigerate for at least 4 hours or overnight.
Serve over ice.
Drain cherries, reserving syrup.
Combine cherry syrup and lemon juice.
Add water to make 1 3/4 cups.
Heat.
Pour over gelatin, stirring to dissolve.
Chill until partially set.
Add cherries, grapes, nuts and olives.
Shape cream cheese in ball of marble size.
Add to gelatin mixture.
Spoon into individual molds.
Chill until set.
Unmold on salad greens and serve with mayonnaise.
Makes 6 to 8 servings.
Using a muddler or the handle of a wooden spoon, smash cherries and orange peel in a cocktail shaker until cherries are well mashed.
Add bourbon, cherry syrup, and orange bitters. Fill with ice and shake vigorously 10 times. Strain into a Martini glass. Garnish with a cherry from the syrup and an orange twist.
.::|| Cherry Strata ||::.
Preheat oven to
Fold all together when Jell-O is of syrup thickness.
Chill.
aucepan, combine the cherry syrup, 1 package of cherry Jello and 1/4
Dissolve gelatin in hot water.
Add orange and cherry juice. Add cherries; stir at intervals to keep them evenly distributed until mixture begins to gel.
Refrigerate until ready to serve. Serve plain or with whipped cream.
Drain cherries and reserve 1 cup cherry juice.
Dissolve gelatin in 1/2 cup boiling water.
Add lemon juice, cherry juice and sherry.
Rinse 3-cup mold or 6 individual molds in cold water. Pour in cherry mixture and chill until partially set.
Add cherries and return to refrigerator until firm.
Serve on lettuce with French dressing or honey dressing.
Serves 6.