Chocolate-Cherry Muffin

Cherry Compote:

• 7 oz. cherry puree
• 1/2 oz. pectin
• 1/2 oz. sugar
• 10 oz. sugar
• 11 oz. cherries, stems and pits removed (or use frozen)

Boil cherry puree. Whisk together pectin and ½ oz. sugar to incorporate then whisk into cherry puree. Ensure there are no lumps. Allow to boil again. Add remaining 10 oz.s of sugar and boil again.Stir in cherries. Allow cool.

Mint Syrup

• 2 oz. mint
• 4 oz. water
• 4 oz. sugar

Boil water and sugar; chill. Boil water, blanche mint in water for 15-20 seconds, immediately submerge into ice water for 15 seconds. Remove and gently squeeze excess water out. Blend together the syrup and mint for 25-30 seconds, strain, chill.

White Chocolate Cherry Filling

• 4 oz. cream
• 12 oz. white chocolate cut into small pieces
• 4 oz. cherries, stems and pits removed (or froz.en)

Boil cream, pour over white chocolate. Fold in cherries. Chill.

Chocolate-Cherry Muffin

• 10 oz. dark chocolate
• 10 oz. butter
• 5 ea. eggs
• 7 oz. sugar
• 6-½ oz. all-purpose flour

Melt chocolate and butter over a double boiler, set aside. Beat eggs and sugar until thick and pale yellow. Gently mix in flour. Spray muffin cups. Fill muffin cups 1/3 full. Scoop about 1 teaspoon of White Chocolate Cherry Filling into the middle of each cup. Scoop more filling over to fill remainder of cup. Bake at 325° for 10-12 minutes, edges will spring back when touched and the middle will still be semi-soft. Let cool. When ready to serve warm the cake, place cherry compote around the plate and drizzle warm mint syrup around.

Serve with vanilla ice cream.

Cherry Zabaglione Tart

Zabaglione:

• 3 egg yolks
• ¼ cup sugar
• 3 tbsp Marsala
• ½ cup whipping cream
• 3 tbsp mascarpone cheese

Tart:

• 9-inch ready made tart shell
• 1 ½ cups of pitted fresh cherries
• 3 tbsp grated dark chocolate

To make Zabaglione:

1. Put the egg yolks and sugar in the top section of a double boiler over simmering water.
2. Whip the mixture with a whisk for 3-4 minutes, until it is creamy and yellow.
3. Stir in Marsala.
4. Continue to whisk until the mixture begins to foam and swell in volume(about 6 to 8 minutes).
5. Zabaglione is ready when it stands in soft peaks.
6. Remove from heat and set mixture over ice water to cool.
7. With an electric mixer mix mascarpone and whip cream until stiff, fold into the Zabaglione.
8. Cover and refrigerate until well chilled.

To make the tart:

1. Fill your ready made tart shell with fresh cherries.
2. Spoon zabaglione over the cherries and smooth top.
3. Refrigerate for at least one hour.

Sprinkle grated chocolate over top when ready to serve.

Seared Long Island Duck Breast
cherry balsamic glaze/braised purple cabbage/yukon potato rissole

• 4 Breast of duck halves trimmed but with some skin left on
• 1 cup pitted dark cherries cut in quarters
• 1/2 c balsamic vinegar
• 1 c demi glace
• 1 head of purple cabbage sliced thin
• 1 red onion sliced
• 1 TBS. butter
• 1/4 cup raspberry vinegar

Season & sear duck breast  in hot sauté pan. Flip and place in 375 degree oven for approximately 7 min. Remove duck and let rest. Degrease and deglaze with balsamic. Add demi glace and simmer to reduce. Slice duck and drizzle with sauce. Sauté cabbage and onion. Season with a pinch of sugar and S&P. Delaze with vinegar and 1 TBS. butter.

Potato & Cheese Rissole

• 3 lbs.Yukon gold potatoes peeled and cooked until tender
• 1/4 c butter
• 6 egg yolks
• 1 lb. swiss cheese
• S&P to taste
• Flour & Egg wash
• Soft bread crumbs

Press potatoes through ricer or food mill. Over low heat, add butter S&P stir. When cool, add egg yolks & cheese and S&P. Shape into 3 in. logs and refrigerate. Dip in flour then egg wash then bread crumbs. Chill until ready to use. Deep fry until golden and drain. Sprinkle with chopped parsley and serve warm.

Panna Cotta  with Cherries Jubilee

• 1 qt. whipping cream
• 1 1/4 c granulated sugar
• 3 sheets or 1 1/2 oz of gelatin
• 1 c milk
• 1 vanilla bean split

Dissolve gelatin in cold water. Warm cream. Add sugar and vanilla bean and steep for 20 min. Warm milk but do not boil. Stir in gelatin. Add to cream mixture and stain into a pitcher. Fill decorative glasses about 1/2 way and refrigerate to set. Top with cherries jubilee and a biscotti or cookie.

Cherries Jubilee

• 2 lbs. fresh cherries pitted and cut in half
• 3/4 c sugar
• 1 TBS. vanilla extract
• 1 cup cherry brandy or amaretto
• 2 TBS. corn starch dissolved in cold water

In a small pan, sauté cherries, sugar and vanilla. Add liquor and simmer. Stir in corn starch to thicken. Remove from heat.

1. Add the Marc de Champagne.
2. Fill into a sheet pan and freeze overnight.
3. Cut into squares and then dip in white chocolate.

• 1 pound pitted sour cherries
• 2 C. whole milk
• 1 C. heavy whipping cream
• 3/4 C. granulated sugar
• 4 egg yolks
• 1 T. kirsch liqueur

Place uncooked cherries in a heavy pan over medium heat. If too dry, add 1 to 2 tablespoons of water. Cook, stirring, until reduced to about 1 1/2 cups. Place cherries in a blender or food processor, pulsing several times.

Heat milk and cream in a heavy saucepan until small bubbles form around edge of pan.

In a bowl, using electric mixer, beat egg yolks. Slowly add sugar and continue beating until light and thick and mixture forms a ribbon when dropped from a spoon. Add milk mixture to eggs slowly, and then add cherry mixture. Place over low heat and stir constantly, taking care to cover entire bottom of pan with stirring motion. Watch mixture closely, checking with an instant-read thermometer. Temperature should not exceed 180 degrees. (If mixture overheats, it will curdle.)

Mixture should thicken and coat back of a spoon, holding a line on spoon when a finger is drawn across surface. Strain through a sieve into a bowl and cool in ice water bath about 15 minutes. Pour into a covered container and refrigerate two to three or until chilled. Add kirsch. Pour into an ice cream machine and follow manufacturer's directions. Makes 1 quart.

Equinox
Todd Gray, Executive Chef
818 Connecticut Avenue, NW
(202) 331-8118
www.equinoxrestaurant.com

Regional seasonal cuisine located one block from the White House.

Cocktail:

"Lust" cocktail ($10)

*Avaiable through May 15

Extra Virgin
Carmen Gianna Piazza, Executive Chef
4053 Campbell Avenue - Arlington, VA
(703) 998-8474
www.extravirginva.com

Specializing in modern Italian cuisine, Extra Virgin is the latest addition to Shirlington Village's "Restaurant Row".

Entrée:

Straccotto Con Ciliegie (beef stew with cherries) ($14)

Dessert:

Muosse Di Ciliegie E Cioccolato Bianco (cherry and white chocolate mousse) ($7)

*Avaiable through May 15

Hank's Oyster Bar
Jamie Leeds, Executive Chef
1624 Q Street, NW
(202) 462-4265
Washington, DC 20009

1026 King Street
Alexandria, VA 22314
(703) 739-4265
www.hanksrestaurants.com

Hank's Oyster Bar is a favorite neighborhood spot serving simple, approachable New England beach fare showcasing oysters, steamers, delicious seafood selections and Leeds' signature Lobster Roll.

Cocktail:

Cherry Stone Blossom - a refreshing cocktail combining vodka, sake and Hank's house-made lemonade and house-mixed cherry juice. ($10)

* Available through April 30

Lounge 201
Angie Flores, Head Bartender
201 Massachusetts Avenue, NE
(202) 544-5201
www.lounge201.com

Located in Capitol Hill, Lounge 201 offers the very best in top-shelf martinis, a great wine list and a delicious food menu.

Cocktail:

Cherry Bomb Cocktail ($7)

* Available through May 15

M Bar at the Renaissance M Street Hotel
Food & Beverage Director, John Eddleman
1143 New Hampshire Avenue, NW
Washington, DC 20037
(202) 775-0800
www.renaissancemstreethotel.com

M BAR introduces signature Martizzis to the Nation's Capital. Undergo cocktail therapy by plopping vitamin-C rich fizzies™ into the bar's inventive concoctions. Liven up your libation with a choice of 7 effervescent flavors of fizzies™, the nostalgic flavor tablets popular with Baby Boomers in the 50's and 60's.

Cocktail:

Cherry Blossom Martizzi ($9)

Mie N Yu
Chris Kelley, Beverage Master
3125 M Street, NW
(202) 333-6122
www.mienyu.com

Indulge your senses with the sights and sounds of a "Silk Road Celebration," combining contemporary American Cuisine with flavors from Asia, the Middle East, North Africa and the Mediterranean.

Cocktail:

Cherry Blossom Cocktail - a sweet libation designed for a warm spring day. ($8)

Morrison-Clark Restaurant
Janis McLean, Executive Chef
1015 L Street, NW
(202) 898-1200
www.morrisonclark.com

Gilded mirrors, Italian marble fireplaces and soaring windows outlined by charming lace curtains transform the romantic Victorian restaurant into an intimate urban escape.

Entrée:

Pan Roasted Moulard Duck Breast with a plum wine sauce and grilled baby bok choi.

Cocktail:

Black Cherry VodkaTini (Black Cherry Vodka, Cherry Liqueur)

Bubbles and Zen (Champagne , Sparkling Sake and Rose Nectar)

*Available through May 15

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OYA Restaurant & Lounge
Andrew Stover, Beverage Manager/Sommelier
777 9th Street, NW
(202) 393-1400
www.oyadc.com

Serving an innovative menu that blends the best of Asian and French cuisines in a beautifully theatrical designed space, OYA brings a unique flair for ingredients and flavors to the Washington, DC dining scene.

Cocktail:

The Blossomtini - a blossom inspired libation with True North Cherry Vodka, Paringa Sparkling Shiraz Wine from Australia plus a dash of Sour Mix and Grenadine, shaken and served in a martini glass and garnished with a cherry. ($12)

"Think Pink" Rosé Wine Flight - celebrate spring with a special tasting of pink wines. The line up includes Alma Negra Sparkling Rosé from Argentina, Adi Rosé of Syrah from Napa Valley and Bon Bon Shiraz Rosé from Australia. ($12 for 2 oz. sampling of each wine).

* Available through May 15

POSH Restaurant and Supper Club
Chris Willis, Executive Chef
730 11th Street, NW
(202) 393-0975
www.poshdc.com

Cocktail:

POSH Cherry Blossom - Ciroc Vodka, cherry puree, Triple Sec, sour mix, and a cherry. ($12)

Dessert:

Apple Cherry Streusel Pie - made with granny smith apples, ripe cherries, brown sugar topping with house made caramel, and Vanilla bean ice cream. ($8)

* Available through May 15

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Tuscana West
Luciano D'Avanzo, Executive Chef
1350 I Street, NW
(202) 289-7300
www.tuscanawest.net

Tuscana West is full of the warm-hearted wines and food that match the spirit of Italy, with an exciting open-air kitchen, four flowing dining areas and an outdoor trattoria - the perfect spot for a romantic evening, a special celebration or an executive power luncheon.

Entrée:

D'Anatra con Sala di Ciliegio - oven-roasted duck breast with cherry port wine sauce, serves over a risotto cake. ($22.95)

Dessert:

Ciliegio Cucinato alla Tuscana West - cherries poached in red wine served with mascarpone cream. ($7.95)

*Available through May 15

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Urbana Restaurant and Wine Bar
Kevin Rogers, Bartender/Mixologist
2121 P Street, NW
(202) 956-6650
www.urbanadc.com

Urbana is a refined casual neighborhood restaurant with an innovative design, high energy bar and bustling social atmosphere.

Cocktail:

Cherry Gelato Float ($12.50)

*Available through May 31