Raise a glass and toast to love and relationships. Dining is synonymous with relationship building. It may be as simple as breaking bread or elaborate candlelit culinary excitement. When food is shared, a bond is established. This week we celebrate Valentine’s romanticism. May you be able to share your finest moments with someone you love, someone who cares or experience a quality conversation with dining ambience.
Cherries Jubilee is a dessert first created by Auguste Escoffier between 1887 and 1897 in honor of Queen Victoria. This flambéed dessert is sure to delight those gathered for an fine Valentine evening.
Cherries Jubilee
1 – 15 oz. can of Bing dark sweet pitted cherries or 1 lb. of pitted fresh cherries
1/3 cup of Blackberry Currant Jelly
4 tablespoons of syrup drained from the canned cherries
1/4 cup of Brandy
Vanilla Ice Cream
Drain the cherries and reserve the syrup. Melt the jelly in a sauce pan (or chafing dish). Stir in the cherries and 4 tablespoons of the syrup. When ready to serve, heat the cherry mixture in a chafing dish and flambé with 1/4 cup of Brandy. When the flame burns down, ladle the cherries over vanilla ice cream.