A sweet for your sweetheart
By Elaine Collier
Aaah…Valentine’s Day is upon us once again, as well as the Family Day weekend.
As per usual, there is lots going on in the village this weekend with Creemore’s Big Heart Days. We’ll be enjoying some delicious Valentine treats from Affairs Bakery. While I certainly like to bake myself, Norma and the girls always have such a beautiful array of goodies on display that I can’t help myself. I never limit myself to just one – part of the fun is trying to narrow down my sweet selection. I tell you, I just can’t help myself!
For some culinary inspiration this week, I turned to a bit of poetry:
There is a garden in her face, where roses and white lilies blow;
A heavenly paradise is that place, wherein all pleasant fruits do flow:
There cherries grow which none may buy, till “Cherry-ripe” themselves do cry.
This is taken from “Cherry-Ripe” by Thomas Campion, who lived in Elizabethan times. The references to flowers and luscious red fruit are so fitting, and rather à propos given this romantic occasion.
Cherries – coming somewhat back to Earth – are not in season right now, but are available frozen or canned. What could be a better ending to a perfect Valentine’s Day meal than something deliciously red and sweet served with a bit of artistic flair – or should I say flare?
For those of you who have never tried it before, Cherries Jubilee is a relatively quick and easy way of making a dessert that will “wow” everyone. If you have never flambéed anything before, do it in the kitchen. If you have, it is great to bring to the dining table and ignite.
They say that Cherries Jubilee was originally invented by Auguste Escoffier for Queen Victoria’s Diamond Jubilee in 1897. He was the grand old French chef responsible for streamlining professional kitchens with his brigade system, which is still in use today. He also created Peach Melba in honour of Dame Nellie Melba, the famous Australian opera singer. Monsieur Escoffier once commented that his success was a result of the fact that his best dishes were created for the ladies. What better way to celebrate Valentine’s Day than my take on the original kitchen romantic’s dreamy dessert?
Feedback is great and I would love to hear from you. Just email me at elaine@avalonclearview.com.
Until next time… eat well, live well and Happy Valentine’s Day to one and all….
Cherries Jubilee with almonds – Serves 4 – 6
1 600-g bag frozen dark sweet cherries (in summer use fresh pitted cherries)
2 tablespoons unsalted butter
1/4 cup white sugar
1/2 cup water (if needed)
1/4 teaspoon cinnamon
Pinch salt
1 1/2 teaspoons cornstarch
1/4 cup water
1/4 cup brandy
4 to 6 tablespoons sliced almonds, lightly toasted
Premium French vanilla ice cream
Defrost cherries in their bag until soft, retaining juice. In a medium-sized skillet over medium heat, melt two tablespoons unsalted butter. Add white sugar and stir until smooth. Add cherries with most of their juice, cinnamon and salt. Stir gently to incorporate. Reduce heat to a simmer, let mixture cook until bubbly. Whisk cornstarch with reserved cherry juice and water. Add to cherries and cook until slightly thickened. Next is the tricky but fun part… pour brandy over top of the cherries and light with a match. The alcohol in the brandy will flare up and quickly burn off. This is called flambéeing. Warning: do not lean over the pan during this process or you will lose your eyebrows (I speak from personal experience)!
Place two scoops of ice cream into individual dessert bowls. Top with cherries and sprinkle with toasted almonds. Serve immediately.
