Ellie is an old high school friend who is now married to my brother.
She thinks she can't cook, but I've never had a bad meal there yet.
The Cherries Jubilee recipe came from the chef at the Officer's Club on Etain Air Force Base in France.
Blend first 3 ingredients.
Add lemon slices and cherry juice. Cook
until
slightly
thickened.\tAdd
cherries last. Before serving over
ice cream, add most of the bourbon.
In a serving spoon,
flame
some
of
the
remaining bourbon with a match. Slowly transfer the flaming spoonful into the cherries jubilee. (The
pretty
flames
burn\toff
alcohol.)\tPour over vanilla ice cream.
All
but
the flaming can be done a day or more before.
ot and cook on low for 7-8 hours.
Remove
For crepes, blend all ingredients until
ntil thickened. Stir in the cherries and orange zest, return to
Pour juice from cherries into a saucepan with the currant jelly, cornstarch and orange rind. Cook over low heat until the jelly melts.
Stir in the cherries. Cover and simmer 10 minutes.
At the table, pour the warm brandy over the cherries in the serving pan and flame.
Spoon into meringue shells or over ice milk while cherries are still flaming.
For each serving, place a scoop
Drain cherries, reserving syrup.
Add water to syrup to make 1 1/2 cups liquid.
In medium saucepan, combine gelatin and syrup mixture.
Heat and stir until gelatin dissolves.
Remove from heat; stir in sherry.
Chill until partially set.
Reserve 2 pear halves; slice and set aside for garnish.
Chop remaining pears; fold into gelatin along with cherries.
Chill until firm.
Unmold; garnish with lettuce leaves and pear slices.
Refrigerate until ready to serve.
Serves 8.
drain cherries, keep syrup.
combine syrup sugar and cinnamin in pan.
cook stirring until it boils.
simmer uncovered without stirring for 2 minutes.
strain, discard cinnamon.
return syrup to pan.
stir in arrowroot and water.
cook stirring until boils and thickens slightly.
add cherries, stir until heated through.
heat brandy, add to sauce.
set aflame.
serve imediately with ice cream.
In a small saucepan on low heat, add cherry brandy and keep it warm - don't let it simmer.
In a medium skillet over medium heat, add raw sugar and corn starch, Pour in the milk and whisk until the sauce thicken, about 2 minutes.
Add cherries to the cornstarch mixture, stir to coat and warm them up, about 3 minutes. Pour in the warm brandy. Either flambe it for 15 seconds or cook for about 45 to 60 seconds. Remove from the heat and serve immediately with vanilla ice cream.
Combine syrup and rum.
Pour over reserved cherries and refrigerate for 4 hours.
In 1 1/2-quart saucepan, blend cherry syrup, jelly and cornstarch.
Microwave at High for 3 to 4 minutes, or until slightly thickened, stirring 2 times.
Add cherries.
Microwave at High for 2 minutes.
Place brandy in 1 cup measure.
Microwave at High for 30 seconds.
Pour over hot cherry sauce; flame.
Serve over vanilla ice cream.
Serves 4.
FILLING: Combine cherries, liqueur and cornstarch in medium
Drain cherries; sprinkle with brandy and set
In a small dish, combine a little cherry juice with sugar and cornstarch.
In a skillet, heat the juice from the cherries over medium heat.
Add cornstarch mixture.
When juice thickens, add the cherries to warm them through.
Pour in warmed liqueur, then carefully flame the skillet to burn off the alcohol.
Remove cherries from heat.
Scoop vanilla ice cream into large cocktail glasses or dessert dishes and spoon cherries and their juice down over the ice cream.
Serve immediately.
Using
your prettiest chafing dish, melt the jelly over medium heat.
Add
the
drained cherries and heat thoroughly. When the cherries
are
hot, float the brandy on top of them. Don't stir. Give
the
liqueur a moment to heat through, then set afire.
Just before the flames die, ladle the cherries and juice over rich vanilla ice cream and serve immediately.
Melt jelly in frypan.
Add butter; stir until melted and hot. Add cherries and heat through.
Pour Kirsch over cherries.
Ignite with long match.
Let burn until flame dies.
Spoon hot cherries over ice cream and serve.
Makes 4 servings.
Heat skillet until really hot, add sugar with 1/2 lemon and orange peel, stirring until sugar is caramelized.
Then add the juice of the oranges.
Let the sugar amalgamate with the juices very gradually.
Add the cherries to the sauce and let them cook for a few minutes.
Pour the cherry liqueur over it, then flame with brandy.
Serve with ice cream, whipped cream and decorate with a burning sugar cube previously soaked in rum.
Serves 4.
Drain cherries; reserve syrup.
Combine syrup with sugar and cornstarch in chafing dish or electric skillet.
Bring to a boil. Cook, stirring, until smooth and clear.
Add cherries and orange peel.
Heat thoroughly.
Pour all but 1 tablespoon brandy over cherries.
Ignite the remaining 1 tablespoon brandy and pour over cherries.
When flames begin to die down stir gently and ladle over servings of vanilla ice cream.
Drain cherries reserving syrup.
In Corning Ware dish, combine sugar and cornstarch.
Blend well.
Add cherry syrup and mix well. Put dish on stove and stir until cherry juice mixture thickens and bubbles.
Add cherries.
Turn heat off.