YaDa Chef Private and Personal Chefs

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 (typi cally 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 f lambé  the rum: If cooking over a gas flame, pull the pan off

The following article and recipe was written and created by our own Chef Joseph based on a traditional French Pâté. When it comes to warm weather eating, many of us turn to room temperature dishes, chilled dishes or salads.  In most cultures where warm weather dominates you will find just the opposite in both temperature and spiciness or a combination of both.  Personally I believe the perfect warm weather meal is the latter.  A nice cool starter followed by a something hot and spicy finished with something cool.  Why the spicy or hot?  Easy...it makes you sweat. Sweat cools you off.  It is a no brainer.  Sometimes, though, a lighter meal seems right and a pâté is not only elegant, but perfect to be served by itself or with a salad or simple pickled vegetables, cheese and some fruit.  Wrap it all up in a pastry crust ( Pâté en Croûte ) and you elevate it to a whole other level. What is pâté? Many think it is a pureed glob of liver.  Actually it is nothing more than a fancy