2 ea Broiler fryers; 2-1/2 to 3 1 x Lb each; or breasts; thighs; 1 x And drumsticks only 2 tb Butter 1 x Salt and pepper 1 cn Bing cherries; pitted (1 lb) 1 c Chili sauce 2 ea Chicken bouillon cubes OR 2 ts Chicken stock base 1/4 c Pale dry sherry 2 tb Cornstarch 2 tb Water 3 tb Brandy OR Cognac; warmed FOR A DRAMATIC PARTY DISH; FLAME CHICKEN & CHERRIES AT THE TABLE. Wash chicken. Pat dry with paper towels. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockery pot. Season with salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings. Pour over chicken. Add chili sauce and bouillon chubes. Cover. Cook on LOW 6 to 8 hours; or until tender. Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat. Boil until slightly reduced. Add sherry and remaining cherry juice. Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on warm platter. Ignite warmed brandy and flame sauce. Spoon flaming sauce over chicken. Makes 10 to 12 servings.
How To make Chicken & Cherries Jubliee's Videos
My New Favorite Dessert from Julia Child | Jamie & Julia
This Cherry Clafoutis recipe from Julia Child is magical. Not only is it incredibly easy to make, but it is TASTY! Find some in season cherries and have a blender on hand, that's all you need to make this amazing dessert recipe from the French Chef. Find the recipe in Mastering the Art of French Cooking Volume 1. Follow along to Jamie & Julia as I make my way through Julia Child's recipes ... inspired from the movie Julie & Julia.
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Ingredients: 3 1/4 pound or 3 cups cherries, pitted optional: 1/8 pint brandy or cognac 57 grams sugar
237 ml or 1 1/4 cups milk 2oz or 1/3 cup or 13 3/4 tsps sugar 3 eggs 1 Tablespoon vanilla 1/8 teaspoon salt 2.5 oz or 70ish grams or 1/2 cup sifted flour
4.5 tb or 1/3 cup sugar on top of cherries
powdered sugar at the end
How to Flambé: Steak Diane and Cherries Jubilee | Melissa Clark | NYT Cooking
Melissa Clark is here! And she’s playing with fire — literally. You’ll learn how to flambé, which is when you set alcohol on fire to reduce the alcohol content and condense flavor. It’s the main technique you’ll use when making Melissa’s recipes for Steak Diane and Cherries Jubilee, as well as several other show-stopping dishes.
Get the recipes: Steak Diane: Cherries Jubilee: Baked Alaska: Bananas Foster: Café Brûlot:
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Check out our merch here -- --~-- Todd Toven is making amazing creations on his Blackstone Griddle! Cherries Jubilee is a fantastic and simple dessert that anyone can master. In this recipe video, Todd will show you the simple steps to creating a sweet treat that is sure to be a crowd pleaser.
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Jacques Pépin’s Cherry Compote | At Home With Us
Renowned chef Jacques Pépin shares a quick and easy dessert recipe made from frozen cherries poached in wine with a hint of vanilla. He then adds cherry preserves for more sweetness and to intensify the flavor. You can also substitute with plums or other fruit along with a complementary fruit preserve. Perfect for a summer treat! GET THE RECIPE ►►
Learn more about the Jacques Pépin Foundation ►►
INGREDIENTS
1 pound cherries, fresh or frozen, about 35 to 40 large cherries ¾ cup white wine ½ cup cherry preserves ½ teaspoon vanilla extract 1½ teaspoons potato starch
For serving: Sour cream Mint sprigs Pound cake or butter cookies
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