Cherries Jubilee Salad Food

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.

CHERRIES JUBILEE

Steps:

• Evenly scoop the ice cream into 4 dishes or decorative glasses and put in the freezer until ready to serve (this can be done up to 4 hours ahead).
• Wash and pit the cherries. Put the cherries and sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top. Stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more.
• To flambe the rum: If cooking over a gas flame, pull the pan off the heat and add the rum. Ignite the alcohol with a long match or one held with tongs. Swirl the pan slightly until the flames subside, about 30 seconds.
• If cooking over an electric stove, put the rum in a small saucepan. Warm it over medium-low heat and carefully light it with a long match or one held with tongs. Pour the lit rum over the cherries, and swirl the pan lightly until the flames subside, about 30 seconds.
• Ladle the cherries and their juices over prepared ice cream scoops. Serve immediately.

CHERRIES JUBILEE (WHIPPED CREAM FRUIT SALAD)

Steps:

• In huge bowl mix all ingredients until blended well. (I'm not crazy about nuts, so I only use a small bit of pecans.).
• Variations: add another can of cherry pie filling and/or cocount flakes.
• If you can resist, it is best after chilled for a couple of hours.

CHERRIES JUBILEE SALAD

Steps:

• 1. Mix together cherry pie filling, drained pineapple, eagle brand milk, and coconut flakes.
• 2. Fold in cool whip and mix well with previous ingredients, then mix in marshmallows.
• 3. Chill in fridge 3 hours or overnight.

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.

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:

• 1. Mix together the cherry pie filling, sweetened condensed milk and the drained crushed pineapple. Add about 3/4 cup of the cool whip. Add 1/2 of the chopped walnuts. Put into a 2 quart dish or casserole dish. Top with remaining cool whip. Sprinkle remaining chopped walnuts on top. Chill for at least 2 hours.

EASY CHERRIES JUBILEE

Steps:

• Bring pie filling, cherries and concentrate to simmer in a 12-inch skillet. Add 1/2 cup of the brandy; simmer to blend and concentrate flavors, 3 to 5 minutes. Remove from heat.
• Stir in almond extract; pour in remaining brandy. Carefully ignite to burn off alcohol.
• In each of eight bowls, put 1/2 cup scoop of ice cream; spoon sauce over ice cream. Serve.

CHERRIES JUBILEE

Steps:

• In a large skillet, melt butter over medium heat. Add sugar and cherries; stir to combine. Cook until cherries are tender and sugar dissolves, about 5 minutes.
• Remove skillet from heat. Add kirsch, and carefully ignite. Cook until flame is extinguished. Serve warm over vanilla ice cream.