member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Genia Revels      

Recipe Categories:

    Chilled Cherry Soup


    Source of Recipe


    Friends

    Recipe Introduction


    Karen Mitcham-Stoeckley
    by Chef Karen Mitcham-Stoeckley in the art gallery she and her husband John, own in Louisiana , Missouri. North of St Louis, along the Mississippi River..

    1 bag [16 oz] of frozen dark sweet cherries OR about 1 1/2 lbs fresh, seeded
    [save a few whole cherries as garnish]
    1 1/4 cups dry red wine. Merlot or Cabernet
    1 cup apple-cherry juice
    1/4 cup honey
    1 cinnamon stick
    1/4 tsp grated nutmeg

    Bring to a gentle boil and then reduce and simmer for 8 minutes, uncovered...
    Mix 2 Tab cornstarch with
    3 Tab Kirsch or Cherry Herring Liquor... stir slowly into hot mixture, stirring constantly until thick, smooth and glossy. remove from heat and stir in:
    1 Tab Ameretto
    chill 4 hrs. or overnight... remove cinnamon stick and pour soup into food processor bowl with:

    1/2 cup heavy cream[ save back 2 Tablespoons]...

    Pulse soup until smooth and chill again, covered..
    Crème Fraiche:
    blend:
    2 Tab reserved heavy cream with:
    2 Tab. sour cream in a glass bowl.
    Let sit at room temperature for at least 2 hrs. until thickened, then chill, covered,.. Serve the soup in chilled soup cups or stemmed glasses with a dollop of Crème Fraiche and whole cherry and sprig of fresh mint. Serves 2 generously...

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â