Jubilee Cherry Smoothie Food

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 SMOOTHIE

Steps:

• Put all the ingredients in a blender & process until smooth.
• Pour into 2 glasses & ENJOY!

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

Steps:

• Put the cherries, sugar and lemon zest and juice in a large skillet and stir to combine. Cover and cook over medium heat until the sugar dissolves, about 4 minutes. Uncover and cook until the cherries get juicy, about 5 minutes more.
• Mix together the rum and kirschwasser in a measuring cup, then add to the cherries. Ignite the alcohol with a long match and swirl the pan slightly until the flames subside, about 30 seconds. Serve the warm cherries and their juices over ice cream.

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.

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.

ORANGE JUBILEE SMOOTHIE

Steps:

• Mix the orange slices and the orange juice in a blender and liquefy.
• Add the whey protein and blend, then add the water, ice cubes, and flaxseed oil and liquefy.

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.

CHERRY SMOOTHIE

Steps:

• Tip all the ingredients into a blender and blitz until smooth. Adjust the thickness to your liking with 50-100ml cold water. Serve in four glasses or chill for up to 24 hrs, giving a good stir before serving.

SUMMER CHERRIES JUBILEE

Steps:

• For each serving, place a scoop of ice cream in a bowl.
• In a small skillet heat the brandy slowly over low heat.
• In a medium skillet heat currant over low heat until melted. Add the cherries and orange peel, stirring constantly, until the mixture begins to boil.
• Just before serving, return to small skillet and ignite the brandy with a match and let it flame for only a few seconds.
• Pour the flaming brandy over heated cherries and stir quickly until the flame is distinguished.
• Pour hot cherry sauce over the ice cream scoops.
• Garnish with a sprig of fresh mint, if desired.