Cherries Jubilee

dessert, cherry, Flambé, ice cream, personal chef, private chef, palm beach, Wellington, wellness, recipe, , healthy chef, Boca Raton, south florida,

Today is Cherry Dessert Day. In celebration we are going classic with Cherries Jubilee. Cherries jubilee is a dessert dish made with cherries and liqueur (typically Kirschwasser), which is subsequently flambéed, and commonly served as a sauce over vanilla ice cream.

The recipe is generally credited to Auguste Escoffier, who prepared the dish for one of Queen Victoria's Jubilee celebrations, widely thought to be the Diamond Jubilee in 1897

Wash and pit four handfuls (about one pound/450g pitted) the cherries. Put the cherries and 1/2 cup/96g sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top. Stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more.

To flambé the rum: If cooking over a gas flame, pull the pan off the heat and add 1/4 cup/60ml rum. Ignite the alcohol with a long match or one held with tongs. Swirl the pan slightly until the flames subside, about 30 seconds.

If cooking over an electric stove, put the rum in a small sauce pan. Warm it over medium-low heat and carefully light it with a long match or one held with tongs. Pour the lit rum over the cherries, and swirl the pan lightly until the flames subside, about 30 seconds.

Ladle the cherries and their juices over prepared ice cream scoops. Serve immediately.

Do you want a Chef to teach you classics in the comfort of your own home? Follow this link for more details. http://bit.ly/YaDaChefCookingClasses

Kids Cooking Class - Palm Beach, Fort Lauderdale, Miami

YaDa Chef's cooking school JUST for kids! Teaching children of all ages that cooking can be creative, full of discovery, and a lot of fun! YaDa Chef provides hands-on cooking classes allowing kid's imaginations to run wild and free while discovering new science, math, reading, health and social skills. YaDa Chef offers a unique culinary experience offering cooking classes to children in an environment that encourages discover and creativity. Each class is a new experience. Themes chosen, either our one of YaDa Chef's chefs, by the child or parent assist in sharpening skills and taking the mystery out of the kitchen. Removing the fear of the unknown while incorporating subject matter which ties into each theme. Our highly qualified chefs, in coordination of nutritional experts carry out a mission to provide an interactive learning experience giving children the opportunity to develop a life-long love of the culinary arts. Each class is designed to fa...

Do you Remember Herman? Sourdough Starter and Recipe

In the late 1970s and early 1980s, Amish friendship bread, as well as an interchangeable starter referred to as Herman (the name varies), became a popular exchange among friends who shared the starter as well as recipes. Herman Starter Preparation time: 10 minutes Standing time: 5 days Yield: 4 cups 1 cup sugar 1/3 cup warm water 2 packages (2 1/4 teaspoons each) active dry yeast 2 cups each: milk, flour 1. Sprinkle 1 tablespoon of the sugar over the warm water. Sprinkle yeast over mixture; set aside until doubled in volume, about 10 minutes. 2. Combine milk, flour, remaining sugar and yeast mixture in a plastic or glass container. (Do not use metal.) Stir with a wooden spoon; cover loosely. Set aside at room temperature, at least 8 hours. 3. Stir mixture once a day for three days. On the fourth day, measure out 1 cup of Herman for baking; measure 1 additional cup to give to a friend as a gift. To replenish starter: Add 1 cup flour, 1 cup milk and 1...

Strawberry Breasts (Fragomammella) Recipe

This 'Two Fat Ladies' recipe is delicious. We did find before pushing the ricotta through the sieve to drain as much as the liquid out of it first. Made for a less runny consistency. Ingredients 1 pound/450g strawberries 1 tablespoon/15ml lemon juice 1 tablespoon/15ml caster sugar (superfine) 1 1/4/510g pounds fresh ricotta 1/4 pint (1/2 cup/120ml/120g) double cream 3 tablespoons/45ml Campari 4 to 5 tablespoons/8g icing sugar (confectioners') Directions Set aside 16 of the smallest strawberries and cut the rest into small pieces. Put in a bowl with the lemon juice and caster sugar and leave to soak for 1 hour. Push the ricotta through the smallest sieve of a mouli, add cream and Campari, mix well. Sieve the icing sugar into the mixture to your own taste, put a third of the mixture aside and mix the strawberries into the remaining ricotta. Prepare pink dessert plates and divide the mixture into 16 breast-shaped molds, 2 for each plate. With a moistened...

Ceramic vs. Stainless Steel Knives

A question often asked by our cooking class students is: “Which knife is the best”. Our answer is “No one knife is the “best” one for everyone”. The reason is the knife has to feel comfortable in your hand. Go to a specialty cooking store and ask to hold the chef’s knives. The one that feels best in your friend’s hand may not feel the most comfortable in yours. The reason is hand size, strength and dexterity. The most important thing is the knife must be well balanced and have some weight to it. The knife is supposed to do the work, not you. When it comes to ceramic vs. stainless steel that can be tough. I don’t think I have ever seen a ceramic knife in a professional kitchen, but that does not take away the positive attributes about ceramic knives. Ceramic knives are very sharp. Ceramic knives are produced from very hard ceramic, known as zirconium dioxide. This material is very hard that’s why they stay sharp for longer and don’t require frequent sharpe...

Jacques Pepin's Flatbread Recipe

I saw Chef Pepin make this on one of his shows, and thought, that is almost like the bread I used to make when I lived on the Beach in St. Augustine Florida and I had no yeast. I called it a cheat pizza dough, and I added tons of granulated garlic. Serves 6 1 1⁄2 cups/188g regular all purpose flour 1 cup/250ml water 1⁄4 teaspoon/2ml baking powder 1⁄4 teaspoon/2ml salt 2 tablespoons/30ml olive oil 2 tablespoons/30ml water Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as Jacques says. The dough will indeed be very wet, gooey, sticky. Stir in any optional ingredients. Heat a non-stick 10" / 25.4 cm skillet over medium to medium-high heat. Pour about a tablespoon of olive oil into the pan and then pour in the dough. Spread into one flat layer with a spoon or spatula. (A little oil on the spoon or spatula helps keep the dough from sticking to it.) Add remaining water around the outside of the dough where it meets the pan; the o...

White Fish Gravlax Recipe

White Fish Gravlax Serves 4 Here is a great starter, light lunch or a fantastic item for your holiday buffet. If you have problems with gluten substitute the wheat bread for a flax or millet bread or leave it out entirely and eat on some mixed greens. Gravlax 5 ounces/145 grams white fish, bass, snapper-I used tilapia (sushi grade) 2 tablespoons/34g coarse salt 2 tablespoons/25g caster sugar 1 tablespoon/7g of ground black pepper 1/2 teaspoon/2g ground allspice 1/2 teaspoon/2g ground cloves 8-10 pieces of fresh dill fronds Mustard Butter 2 Tablespoons/28g of unsalted butter, softened 2 Tablespoons/28g of dijon mustard. Salad 1 handful of watercress dressed with simple vinaigrette Creme Fraiche or Sour Cream Mix salt, sugar, black pepper, allspice, and ground cloves. Liberally sprinkle on both sides of the fish. Lay half of the dill in a glass container. Place the fish on top and cover with rest o...

Our Blog Has Moved

We are in the process of migrating our blog to our updated website, yadachef.com , using WordPress. For new, as well as past, blog posts visit: https://yadachef.com/blog/ .

Quick Sauerkraut Recipe

Fermented foods are so good for your immune system and gut health. No need to make huge crocks of the stinky stuff. You can make a couple of ball jars worth. I say if it tastes good eat it. So I don’t have an expiration time on the kraut. 1 medium head cabbage (about 3pounds/1.4kg) 11/2 tablespoons/22ml course salt 1 tablespoon/15ml caraway seeds, optional (3) 32 ounce/950ml wide mouth ball jars cheesecloth Some weights Remove the outer leaves of the cabbage. Do not wash the cabbage. The beneficial bacteria is in the cabbage, don't wash it all away.Slice the cabbage by first slicing in half, then in quarters. Remove the core and slice the cabbage lengthwise into thin ribbons. Place the cabbage into a large bowl and sprinkle with salt. Massage/rub the salt into the cabbage.Gradually the cabbage will become watery and limp. This should take 5-10 minutes. If you are using caraway seeds or any other spice add it now. Pack the cabbage into your wide mouth mason ...

Colors, Flavors, Sizes & Seasons of Onions

Onions vary in color, size, the time of year harvested, and flavor. These differences make onions very versatile. The Color of Onions Bulb onions can be yellow, red, or white. Approximately 87 percent of the crop is devoted to yellow onion production, with about eight percent red onions, and five percent white onions. Yellow Onions Yellow Onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavor. Red Onions Red Onions, with their wonderful color, are a good choice for lots of fresh uses or for grilling, charbroiling, and roasting. White Onions White Onions are often used in prepared salads, white sauces, and is the traditional onion for classic Mexican cuisine. They have a golden color and sweet flavor when sautéed. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.c...

Ding Dong Cake Recipe

Ingredients For the cake: Cooking spray 3/4 cup/64g unsweetened natural cocoa powder 1 cup/237ml hot brewed coffee 2 cups/240g all-purpose flour, plus more for dusting the pans 2 teaspoons/14g baking soda 1 teaspoon/5g kosher salt 1 teaspoon/5 baking powder 2 cups/250g granulated sugar 3/4 cup/180 vegetable oil 2 large eggs 1 cup/125nk whole milk 1 teaspoon/5ml vanilla extract For the ermine filling: 1 cup whole milk 1/4 cup all-purpose flour 1 pinch kosher salt 1 cup granulated sugar 2 sticks (8 ounces) unsalted butter 1 teaspoon vanilla extract For the ganache: 8 ounces dark chocolate (about 70%) or 1 1/3 cups bittersweet chocolate chips 2 tablespoons light corn syrup 1 pinch kosher salt 1 cup heavy cream Instructions Make the cake: Arrange a rack in the...

YaDa Chef Private and Personal Chefs

Search This Blog