1 can (30oz) pitted sweet
1 cherries
1 freshly squeezed orange
1 juice
2 tbsp sugar
1 1/2 tbsp cornstarch
2 tsp grated orange peel
1/2 cup orange and/or cherry
1 liqueur
1 qt vanilla or burgundy cherry
1 ice cream
A Recipe for
Cherries Jubilee - Glorious Liqueurs
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
This Recipe for Cherries Jubilee - Glorious Liqueurs is one of thousands in the Recipes-to-go Drink Cookbook.
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
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Hunger is the best sauce in the world. |
| Cervantes |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
This is a recipe for Cherries Jubilee - Glorious Liqueurs from the recipe cookbook of Recipes-to-go (Drink)
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
Cookies are made of butter and love. |
| Norwegian Proverb |
I eat merely to put food out of my mind. |
| N.F. Simpson |
Drain cherry liquid; add orange juice to measure 1 1/2 cups.
Combine sugar and cornstarch in chafing dish or skillet. Stir in the
liquid to make a smooth sauce. Cook until thickened and bubbly, about
1 minute. Add cherries and lemon peel; heat until warm.
Heat liqueur(s). Pour over cherries; do not stir. Carefully light the
dessert, spoon flaming sauce over cherries until the flames subside.
Spoon cherries and sauce around individual servings of ice cream,
serve at once.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN:
0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
Serves: 6
Cherries Jubilee - Glorious Liqueurs Recipe brought to you by Recipes To-Go