Chef Hans Cherries Jubilee Food

CHERRIES JUBILEE

Steps:

• In a large saucepan, over medium heat, melt the butter. Stir in the sugar and cook for about 2 minutes, or until the sugar dissolves. Add the cherries, orange juice, and orange zest. Saute for 2 to 3 minutes. In a small cup, stir the cornstarch and water together to form a slurry. Stir the slurry into the cherry mixture and cook for 1 minute, until thickened. Remove the pan from the heat and pour the brandy over the cherries. Place the pan back on the heat and carefully shake the pan several times to ignite the pan. If the pan does not light, use a match to flame the cherries. Divide the ice cream between 6 shallow bowls. Spoon the cherry mixture over the ice cream and serve.

CLASSIC CHERRIES JUBILEE

Steps:

• Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
• Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.

CLASSIC CHERRIES JUBILEE

Steps:

• 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.

CHERRIES JUBILEE

Steps:

• 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 flambé it for 15 seconds or cook for about 45 to 60 seconds. Remove from the heat and serve immediately with vanilla ice cream.

CHERRIES JUBILEE

Steps:

• In a small dish, combine a little cherry juice with sugar and cornstarch. In a skillet, heat juice from cherries over moderate heat. Add cornstarch mixture. When juice thickens, add cherries to warm through. Pour in warmed liqueur, then flame the pan to burn off alcohol. Remove cherries from heat. Scoop vanilla ice cream into large cocktail glasses or dessert dishes and spoon cherries down over ice cream.

CHEF HANS CHERRIES JUBILEE

Steps:

• Melt butter in saute pan.
• Add cinnamon and cherries.
• Combine some cherry juice with the tsp of cornstarch.
• Add cherry brandy into saute pan.
• Squeeze orange and lemon into mixture.
• Mix in cornstarch mixture to thicken.
• Spoon over vanilla ice cream.

CHERRIES JUBILEE

Steps:

• In a champagne flute, add cherry brandy. Slowly top off with Champagne and garnish with a cherry.

CHERRIES JUBILEE

Steps:

• In a saucepan over low heat, stir together the jelly and 2 tablespoons of the brandy until smooth.
• Add the cherries and the ginger and gently heat the mixture over low heat until the cherries are warm.
• Add the remaining brandy and carefully flambé by touching mixture with a lit match.
• Pour, while warm over four bowls of ice cream. Delicious!

CHERRIES JUBILEE

Steps:

• Drain the juice of the cherries into a saucepan.
• Whisk in the cornstarch and brown sugar.
• Bring mixture to a boil over high heat.
• Add cherries and stir to coat. Remove from heat and add carefully the brandy or kirsch. Return to heat and cook 1 minute.
• Scoop frozen yogurt into 4 bowls and spoon warm mixture on top.