Need A Few Recipes To Use Up Bottle Of Dekuyper Kirschwasser Natural Cherry Flavored Brandy

Baking By Delynn Updated 27 Jan 2015 , 12:35am by sewsugarqueen

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Delynn Posted 18 Oct 2014 , 2:13am
post #1 of 12

Need a few recipes to use up bottle of Dekuyper Kirschwasser Natural Cherry Flavored Brandy.  

Hoping someone has quite a few different recipes so I don't have to have this bottle in my cupboard forever.  I bought it over a year ago for 1 cake that a customer requested.

11 replies
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MBalaska Posted 18 Oct 2014 , 2:22am
post #2 of 12

put it in a cheesecake.

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MimiFix Posted 18 Oct 2014 , 2:25am
post #3 of 12

or in a Black Forest Cake

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JWinslow Posted 18 Oct 2014 , 6:31am
post #4 of 12

I second the black forest cake!!!  or cupcakes :)

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Delynn Posted 18 Oct 2014 , 11:48am
post #5 of 12

Thanks for the reply.  Any clue how much to use and for what size cheesecake?  Better yet, do you happen to have a recipe that I can follow?

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Delynn Posted 18 Oct 2014 , 11:50am
post #6 of 12

THAT'S IT!!!  I couldn't for the life of me remember what the name of the cake was that I made for my brother's friend a couple years ago.  Now I wish someone would order enough of them so I could use this bottle up  :)  Thank you :)

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Delynn Posted 18 Oct 2014 , 11:55am
post #7 of 12

I'd still LOVE a couple more ideas.  BTW does anyone have Black Forest Cake recipes that they've tried, which turned out really good, whether for cake or cupcakes?  Anybody have a clue if this could be substituted for vanilla in cookie dough or would it turn out blah/weird/gross? 

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MimiFix Posted 18 Oct 2014 , 3:50pm
post #8 of 12

Extracts are much stronger than liqueurs, so I wouldn't substitute the Kirschwasser for vanilla. If you have a chocolate cake recipe, you can use it for Black Forest Cake. Or find one here on CakeCentral, I know there are threads about this. Then soak in a simple syrup with Kirschwasser. Google for photos of the cake...Also, make rumballs but use Kirschwasser instead of rum. Enjoy experimenting! 

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shanter Posted 19 Oct 2014 , 2:15am
post #9 of 12

Drink it. :roll: Slowly. Or use as a mixer.

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MBalaska Posted 19 Oct 2014 , 2:23am
post #10 of 12

Here's my NY style cheesecake recipe.  


         9” pan with your crust


3 pkg. CREAM CHEESE   (24 oz)

1 ¼ cup SUGAR gran.

2 Tbsp. FLOUR   all purp.

          Cream together till blended.


In a Big Pouring cup or bowl put:

3 whole EGGS

1 tsp. VANILLA ext.

½ tsp. LEMON ext.


½ tsp Lemon or orange powder or 1 Tpsb. Grated peel

          Mix these liquids together gently.  Then turn on the mixer and add the egg mix a little at  at time, this only takes a half a minute.


Pour into the crust.


Bake in a 350 f. oven for 20 minutes.  Without opening the oven door........

Turn down the heat to  250 f.  for another 45 minutes.

Then open the door and tap the side of the pan.  Check the center of the cake for jiggle.  2/3 of the outer cake should be set and the center may still jiggle.  Good.

if it's really jiggly all over bake a few minutes more until you get the 1/3 jiggle.


Now turn off the oven, leave cake in for 15 mins.

Then open door, leave in for 15 mins.

Remove from oven, cool on rack.


{this is time consuming, but it's not hard work. No water bath needed, tastes delicious, This New York Cheesecake recipe has never cracked for me.  only If I add chocolate it sometimes cracks.}   ps: I didn't invent this, It's from an old Betty Crocker cookbook.

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dworkenlaw1 Posted 26 Jan 2015 , 11:50pm
post #11 of 12

I am not a bakery, but a chef.  Kirschwasser is primarily used for Alpine Swiss Fondue, and it is delicious.  Picture an afternoon skiing the Alps, then returning to the Chalet for gooey rich Swiss Fondue on crusty cubes of french or italian bread.




1/2 pound imported Emmental Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
2 tablespoons cherry brandy, such as Kirschwasser
1/2 teaspoon dry mustard
Generous grating of FRESH nutmeg
Assorted dippers (crusty breads, califlour, green apple, broccoli, italian meats)

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a very low simmer. In small additions, gradually stir the cheese into the wine. Stir slowly and cheese will gradually heat then melt into wine.  Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in the Kirsch, mustard and then grate on a healthy amount of nutmeg, stirring into cheese, then repeat with more nutmeg to taste.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Recipe courtesy Tyler Florence

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sewsugarqueen Posted 27 Jan 2015 , 12:35am
post #12 of 12

I would be soaking raisins, dried cherries or other dried fruits in the brandy.  ( Add a bit of hot water as well to speed up the process.)  I let dried fruit sit in a glass jar with lid that I cover with 1/4 cup boiling water, 1 cup brandy, whiskey or vodka and on occasion lemon juice and zest with a pinch of cloves.


I personally hate raisins,  but when the fruit sits in that for a day or overnight wow does it taste good.

I then coat fruit slightly with some flour and add to cakes and scones, cupcakes etc.

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