Here you go folks! A couple recipes to impress your guests:
Chocolate Cherry Lava Cakes
6 oz. bittersweet chocolate, chopped and divided
1 tbsp heavy cream
3 tbsp unsalted butter, very soft
2 large eggs, room temperature
1/4 cup sugar
1 tbsp Barolo Chinato (drained from the Spiritosi Amarena Cherries jar; optional)
1 tsp vanilla extract
1/8 tsp salt
1 tbsp all purpose flour
approx 1/3 cup Spiritosi Amarena Cherries, chopped
Preheat oven to 400F. Butter a 6-cup muffin tin and dust each well with cocoa powder.
In a small bowl, melt together 2-oz. chocolate and 1 tbsp cream, either in the microwave in very small intervals or over a small double boiler. Chill for about 20 minutes once it is smooth. (This step can be done in advance and the ganache softened before using.)
In another small bowl, melt together the remaining 4-oz chocolate and the butter. Set aside to cool for about 10 minutes at room temperature.
In a large bowl, combine the eggs, sugar, Barolo Chinato, vanilla and salt. Beat with an electric mixer until the mixture triples in volume and is very thick (about 5-7 minutes). Sift flour over egg mixture and fold in. Add in cooled chocolate/butter mixture and fold in until batter is uniform.
Place a generous spoonful of batter into each prepared muffin cup.
Form ganache into 6 teaspoon-sized balls. Place one in each muffin cup.
Top ganache ball with approx 1 1/2 teaspoons of chopped Spiritosi Amarena cherries.
Divide remaining batter evenly between muffin cups, making sure that the preserves and chocolate ganache balls are covered.
Bake at 400F for 9-11 minutes, until the tops are set. Let cakes cool in pan for 5 minutes before turning out onto a wire rack and serving on individual plates.
Serve while still warm, with a scoop of vanilla ice cream.
(view the original recipe here)
Seared Duck Breast with Spiritosi Amarena Cherries and Barolo Chinato Sauce
2 5-to 6-ounce duck breast halves or one 12-to 16-ounce duck breast half
2 tablespoons (1/4 stick) chilled butter, divided
1/4 cup finely chopped shallot (about 1 large)
1/2 cup low-salt chicken broth
8 halved Spiritosi Amarena Cherries
2 tablespoons Barolo Chinato (drained from jar of Spiritosi Amarena Cherries)
1 tablespoon ADI Orange Flower Honey ($16 sold in-store and online)
Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). Do in advance: Can be made 8 hours ahead. Cover and chill.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Barolo Chinato, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.
(view original recipe here)
Whiskey Sour with Spiritosi Amarena Cherries
2 ounces whiskey — bourbon
2/3 ounce Barolo Chinato (drained from Spiritosi Amarena Cherries jar)
Spritz of lemon juice
1 teaspoon superfine sugar
Shake the bourbon, juices, and sugar well with cracked ice, then strain into a chilled cocktail glass (unless you happen to have a Sour glass).
Resist, if you can, the impulse to decorate lavishly with fruit, although a Spiritosi Amarena Cherry will raise no eyebrows.
Or simply plop one into a glass of bubbly with a spritz of Bevivo Drinking Balsamic and a fancy drink is at your hands.
Have fun! Cheers!