Feature: Tart Cherry Habanero
Dessert:
Cherry Vendetta
Cherry delight turns sinister as its sweetness is tempered with juniper and black pepper while revenge is plotted…
Yield: 2 servings
Ingredients
Crust
- 1/4 cup (2 large, rectangular crackers) gluten free graham cracker crumbs
- 1 Tablespoon butter
Cream
- 1/2 cup whipped topping
- 2 Tablespoons cream cheese
- 1 Tablespoon powdered sugar
Topping
- 1/2 cup cherry pie filling
- 10 juniper berries
- 1/16 teaspoon (1 pinch) black pepper
- Tart cherry habanero to taste
Directions
Crust
- Melt butter, then mix with graham cracker crumbs
- Press firmly into small baking disk or springform pan
- Bake at 350° F for 10 minutes
- Remove and fully cool
Cream
- Mix cream cheese and powdered sugar until smooth
- Add whipped cream and stir until fully combined
- Spread cream mixture on crust
Topping
- Combine all topping ingredients
- Spread topping mixture on top of cream layer
- Keep refrigerated in the rare instance of leftovers!
Notes
The inclusion of black pepper in a dessert feels weird, I know. If you’re familiar with juniper or a fan of gin, you’ll likely feel the same about the juniper berries. If you’ve ever had an amazing gyro from a street vendor, served with that awesome cucumber yogurt (tzatziki), I’d like you to know that one of the main ingredients in that to-die-for sauce is cinnamon. If you still a little bit don’t believe me because you can’t imagine cinnamon in a savory dish, you owe it to yourself to trust me at least one time on the black pepper and juniper. Don’t skimp. Trust.
No responses yet