“Love must be as much a light as it is a flame.” H. D. Thoreau
This past Saturday I shared Flaming Cherries Jubilee, a simplified version of “She’s a Trooper” Cherries Jubilee on the Cooking Stage at The Total Woman Show in Kitchener. On the Friday evening before I was practising my flambé skills – fortunately nothing was singed! – when I realized I was running low on Kirsch. I made a point of heading out early Saturday morning to buy another bottle only to learn the entire city of Cambridge was sold out!
I needed something with an alcohol content of 40% so it could ignite and one of the liquor store managers talked me into using marshmallow vodka. I had never bought or tasted it before, but I decided to take his word for it. I’m so glad I did!
When I arrived at the show I was so happy to find out my friend Jay Chagnon was hosting my segment. I was also relieved to have my friend Chef D of Chef D TV working nearby to help re-jig that cooking surface for me. Jay and I ended up inviting Chef D to join us on stage and we had a fantastic time. Much hilarity ensued and I just hope the audience had as much fun as we did.
Deciding to add the marshmallow vodka at the last minute was certainly a risk, especially with a live audience there to taste it, but it was a wonderful surprise! In fact, it was so good that two of the volunteers who were helping afterward cleaned up the pan with their bare fingers! Yup, “finger licking good!”
If you saw us on stage, you know we joked about measuring the booze with a “wrist feel” where you pour until your wrist feels lighter, but for this post I’ll give you some more specific amounts. Feel free to add as much as you want. That’s all part of the fun and it’s especially timely for a Valentine’s Day dinner.
Flaming Cherries JubileeServes 6 1 can cherry pie filling 2 ounces Cointreau 2 ounces marshmallow vodka 2 ounces Kirsch vanilla ice cream
1. Pour the can of cherry pie filling into a large pan. Heat on high until bubbling.
2. Move the cherries to the side of the pan then pour the alcohol onto the scrapped side of the pan. This ensures the alcohol comes in contact with the pan directly and heats up quickly. Using a lighter with a long nozzle, ignite the alcohol.
3. Let the flames burn down then mix it into the pie filling. You can also douse the flames with the pan lid if you wish.
4. Pour the warm cherries and sauce over individual dishes of vanilla ice cream and serve.
*Tip* You will want to make this in the evening when it is dark to appreciate the glow of the flames.
I especially like this recipe because it is very simple, very showy and the cherries remain a nice red colour.
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