Cherries Jubilee

_________________________________________________

                            FOOD FUNNY
_________________________________________________

Here's another from Rosemary Zwick:

Working on a computer all day has definitely messed with my
girlfriend's view of reality. We had just placed our lunch order,
and as our waitress walked away, she slipped in a wet spot
on the floor. "How about that?" Amy observed dryly.
"Our server is down."

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

This dish is generally attributed to Auguste Escoffier, allegedly
in honor of one of Queen Victoria's many jubilees. Regardless
of its provenance, it has been delighting diners for a very long
time. It is traditionally finished in a chafing-dish at table side.
You may complete the preparation on the stove, but some of the drama will be lost.

Cherries Jubilee

1 1lb. (450 g) can of pitted sour red cherries (drain and reserve juice)
Rind of 1 lemon, grated
1/4 cup plus 3 Tbs. granulated sugar
1/8 tsp ground cinnamon
1/2 cup plus 4 Tbs cognac (or rum, kirsch, or spirit of your choice)
1 Tbs cornstarch
Vanilla ice cream

Combine the drained cherries, lemon rind, 1/4 cup sugar, cinnamon,
and 4 Tbs. cognac in a small bowl and allow cherries to macerate
for at least one hour. When ready to prepare, drain the macerating
juices from the cherries and blend the liquid with cornstarch and
with 3 or 4 Tbs of the reserved canning juices. Heat until thickened,
adding more of the cherry juice if needed. Before entering the dining
room stir in the cherries and heat through. To flambe, add the cherry
mixture to the chafing-dish, sprinkle with 3 Tbs granulated sugar
and add 1/2 cup cognac. Heat and ignite vapor with a lighted match.
Stir with a log handled metal spoon until the flame dies down.
Serve over vanilla ice cream.
Serves 2 to 4.
Received on Tue Apr 19 18:43:59 2011