What can I do with a LOT of this: pureed sour cherries, apricots, caramel and hazelnut paste.

M

marilynfl

Moderator
It was all blended with organic cherry juice and almost fills my metal KA mixing bowl. So how much is that? I don't know but it's A LOT.

Taste is wonderful, tart with a hit of sweetness and the hazelnut just confuses you but still makes your taste buds go...yummm?

Texture is like soft icing but the color is off-putting. Like melted milk chocolate but NOT chocolate if you get my drift.

I had originally planned on making something with sweet dough and spreading it like a filling, rolling up and cutting it into cinnamon-like rolls. Now I think this filling might be too soft.

Oh...and here's yet another example of how my convoluted mind can't get from Point A to Point B without going through Q, X & Z.

I decided to puree the mixture to a finer degree and put it in my Vitamix. About 30 seconds into it, the machine shut down automatically. Since I had A LOT of this to puree, I kept adding less and less, but it still kept shutting down. I goggled how to fix it and someone posted using a blow dryer on the mounting base to cool it down faster. Another person mentioned a small fan.

And Marilyn's Mind goes:

"Oh.. Small Fan? Small Fan? Oh ya. Maria had a problem with her Swiss Meringue icing and she figured out that blowing on the bowl with a "small fan" would cool it down faster. And I wrote back thanking her because I've had the same problem and I already have a small fan.

OH WAIT. I do have a small fan. I can fix this."

Six minutes and Q, X & Z later, the Vitamix was working again.

PS: It would be PERFECT for thumbprint cookies or Linzer tart, but I'd like something bigger that I can take down for food donation at the daily free lunch spot in town.

 
this is also where my mind went first

I love a flaky pastry with a moist, pasty filling. could also do something like a custard or fruit danish. another way to go could be a cake roll.

 
Use it to fill small tart shells

and cover with some whipped cream if the color is off-putting.

Swirl some into plain yogurt.

Spread on toasted English muffins.

 
Meryl's Cranberry Swirl Coffeecake

Marilyn: I'd be temped to try to adapt Meryl's recipe. Would you need to heat to reduce cherry and jelly-fy OR might it be okay as is?

Colleen's notes: So many great reviews for Meryl's bundt Cranberry Coffeecake! Figuring 16 good sized pieces (instead of 12), using her recommendation of non-fat yogurt to sub for the sour cream at 0 vs 48 grams/fat, and also subbing non-fat yogurt for half the butter - where 1/2 cup butter is 92 grams of fat. Considering the 10 grams of fat for the eggs, now each tasty piece comes in around 3.5 grams. With a low-fat dinner, let them eat cake smileys/smile.gif Colleen

* Per Meryl's suggestion, I subbed 1 cup non-fat Greek yogurt for the 1 cup of sour cream AND 1/4 cup non-fat Greek yogurt for 1/4 cup of the butter. Very moist and tasty!
NEXT TIME:
I think that I will try using only 1 cup total of non-fat Greek yogurt: 3/4 cup non-fat Greek yogurt for the sour cream along with subbing 1/4 cup of the butter with Greek yogurt.

MERYL'S CRANBERRY SWIRL COFFEECAKE
1/2 cup unsalted butter, room temperature*
1 cup white sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (Meryl used nonfat plain yogurt)*
1 teaspoon almond extract
1 cup of fresh cranberry sauce, recommended - (to make the sauce, follow the directions on any package of fresh cranberries), OR one 8-ounce can of whole cranberry sauce
OR Cabernet Cran-blueberry sauce (recipe below)

1. Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan.). Grease and flour one 9 or 10 inch tube pan.
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended.
3. Combine the flour, baking powder, baking soda and salt. With mixer running, (lower the mixer speed), add the flour mixture alternately with the sour cream (or yogurt) to the butter mixture until just blended. Do not overmix! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
4. Bake about 55 minutes (ck at 45 min) or until a toothpick inserted in the center comes out clean.
5. Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.

Makes 1 - 9 or 10 inch tube pan (12 servings).
Adapted from Allrecipes

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=251703

 
I went with Lisa's sweet bread recipe, only I cut them into rolls. I had feared the filling would

melt out but it worked fine. The finished roll was a bit not sweet enough, so I drizzled my caramel sauce on top. They looked very nice and hopefully were enjoyed.

Thanks for all suggestions.

 
Since only half of it was dried fruit (cherries/apricots) i don't think the caramel and hazelnut

parts would dry.

I only tried making fruit leather once and it turned moldy, so I obviously didn't know what I was doing. This is going into the freezer for now.

 
Judy, this needed to be a bulk donation and my luck with tarts...isn't. I was

actually licking the spoon so it would work for your ideas.

 
oh my...yes, it would work for this recipe since mushed up cranberry sauce would be close to texture

Looks like I've got more than enough ideas now for the rest of this stuff.

 
Use it like you would liquid for a custard pie. . .

Add sugar if needed and thicken it to pudding thickness with either egg or starch or flour, pour into a cooked pie shell, top with meringue.

You could use the thickened stuff for cookies, tarts, eat it like pudding,use as a spread/filling, thicken it only slightly and use it as a fruit soup. . .

 
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