Cherry Pie with Balsamic

2 pre-made roll and fill pie crusts, not in the pie pans. (Pillsbury is a good one to use) 6 cups frozen tart cherries 2/3 cup sugar 1/4 cup Black Cherry Balsamic Vinegar 1/4 cup cornstarch Vanilla ice cream, for serving Preheat the oven to 375 degrees F. For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices release and are hot and bubbling, about 5 minutes. Stir together the cornstarch and Black Cherry Balsamic Vinegar in a small bowl until combined and add to the cherry mixture. Continue to cook until glossy and thickened, 3 to 4 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use. On a fl

Roasted Pork Tenderloin with Rosemary Garlic Cherry Sauce

This pork recipe presents beautifully and is so easy to prepare that you'll make it often. You will want to pre-slice the roast while it is raw. Sounds, odd, I know. However, the meat will cook faster and all surfaces will be exposed to the tasty juices as it cooks and infuse into the pork better than if you cook it whole. 3 pounds pork tenderloin 2 Tablespoons of Garlic Infused Olive Oil 1/3 cup Black Cherry Balsamic Vinegar 1/4 cup water 2 Tablespoons dried rosemary salt and pepper Slice the tenderloin into 1-inch thick medallions (rounds). Season the pork with salt and pepper and place in a roasting pan with lid. Combine the Garlic Olive Oil, Black Cherry Balsamic Vinegar, rosemary and

Balsamic Cherry Compote Filled Chocolate Cupcakes

In honor of George Washington and because of his penchant for cherries, I'm suggesting an easy and pretty dessert for President's Day, or just any day. You may make your cupcakes from scratch using your favorite recipe, or use a chocolate cake mix, whichever you prefer. It's the cherry compote filling and the icing that make these cupcakes special. You can make filling these cupcakes really easy to fill by investing in an apple corer. As you punch down 3/4 of the way into the cupcake, you'll pull out a small plug of baked cupcake. Don't go all the way to the bottom because you need a base to contain the filling. What you do with these chocolate plugs is up to you...I've never had a

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