Upside-down chocolate cake baked over a brown-sugar caramel with apricot halves and maraschino cherries. Cocoa-rich cake flipped onto the platter for a glossy fruit top.
Traditional fruitcake loaded with dried apricots, golden raisins, candied fruit, almonds, and cherries, aged for weeks for deep flavor.
Chocolate coconut cake roll spirals a light cocoa sponge around a fluffy cherry-coconut whipped cream filling. Rolled warm so it won't crack, then chilled and dusted with powdered sugar. A retro showstopper.
Spumoni slice-and-bake cookies with three layered doughs: cherry pink, chocolate, and pistachio green with rum flavoring. A colorful Italian-inspired Christmas cookie.
Cherry-stuffed cookies dipped in white and dark chocolate with chopped pecans. Each cookie hides a whole maraschino cherry inside a tender dough shell.
Layered chocolate torte with a dried sour cherry and Marsala filling, coffee-soaked cake layers, and a cream cheese whipped cream. A multi-component holiday showpiece that tastes like Black Forest cake's sophisticated Italian cousin.
Chocolate banana split cake with cocoa-banana layers, fresh sliced bananas, homemade chocolate sauce, whipped topping, and a cherry on top. No butter, no egg yolks.
Shrimp and sea scallop stir-fry sears seafood and rainbow bell peppers, then tosses with cilantro, lime, sherry, and soy-coated soba noodles. A 35-minute restaurant-quality seafood dinner.
Fig bread soaked in dry sherry with walnuts, cinnamon, and nutmeg baked into a dense, fragrant loaf. A sophisticated quick bread with warm spice and boozy fruit in every slice.
Cuban-style black beans simmered slow with cumin, oregano, green pepper, garlic, sherry, and apple cider vinegar. The classic Cuban frijoles negros that earn their place beside any Caribbean meal.
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