How To make Chicken & Cherries Jubliee
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
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.
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Cherry Jubliee Flambé
Cherries Jubilee, the flambéed dish created by Auguste Escoffier for one of Queen Victoria's Jubilee celebration. It is a dessert made with cherries and liqueur (typically Kirschwasser/Cherry Brandy), which is subsequently flambéed, and commonly served as a sauce over vanilla ice cream.
The recipe is generally credited to Auguste Escoffier, though it is unclear whether it was for the Golden Jubilee of 1887 or the Diamond Jubilee in 1897. The video is produced by IAM-Institute of Hotel Management. In the video, Harshjeet Rai shows how to make Cherries Jubilee and the
Ingredients required are : 1-2 table spoon castor sugar; 50gms Butter; 1 cup dark, Fresh / Canned red cherries, rinsed and pitted (or use frozen pitted cherries); 1 Jigger Kirschwasser (cherry brandy); 2 servings vanilla ice cream
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The Queen's Favourite Meals: Making A Jubilee Feast | All Episodes: Royal Recipes | Real Royalty
In Queen Elizabeth II's Platinum Jubilee Year, we take an extended look back at some of her favourite foods and recipes. Along with recipes from a host of other monarchs you'll be able to cook up a feast fit for a King or Queen, and be able to celebrate the Queen's wonderful 70 years on the throne.
From Elizabeth II to Cleopatra, Real Royalty peels back the curtain to give a glimpse into the lives of some of the most influential families in the world, with new full length documentaries posted every week covering the monarchies of today and all throughout history.
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00:00 - Start
00:27 - Afternoon Tea With The Queen
43:43 - Royal Coronation Chicken
01:27:01 - The Queen's Mutton Pie
02:10:03 - The Queen's Favourite Dessert
Delicious Cherries Jubilee Dessert
Make delicious desserts like Cherries Jubilee, with the Copper Chef Titan Pan. Recipe below.
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CHERRIES JUBILEE RECIPE (SERVES 6-8)
2 lbs. frozen or fresh pitted cherries
3⁄4 cup sugar
juice of 1 lemon
2⁄3 cup brandy
1 container vanilla ice cream
DIRECTIONS:
1. Place the Titan Pan on the stove top over high heat. Add the cherries, sugar, and lemon juice and bring to a boil.
2. Remove the pan from the stove top. Keep the pan’s lid nearby in case you need to extinguish the flame by covering the pan with the lid.
3. Be sure that nothing flammable is in the area. Pour the brandy into the pan and ignite the brandy in the pan. While burning, shake the pan carefully and allow the flame to burn off.
Serve over vanilla ice cream.
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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