Today is White Chocolate Day, but did you know that is only since 2002 that the FDA classified this ivory delight as chocolate? Because white chocolate contains no cocoa solids, it used to be classified with the chalk-white product called “confectionary coating,” which is made with cheaper vegetable oil instead of cocoa butter—and in our opinion, doesn’t taste so terrific. (If you think you don’t like white chocolate, you may have been eating confectionary coating.) The FDA finally agreed that the cocoa butter qualified it as true chocolate (the other components are milk, sweetener such as sugar and vanilla, plus a dab of lecithin as an emulsifier).

[3] The cherries are flambéed in a pan and spooned over dishes of ice cream. Here’s the recipe (photo © Claire Justine).

[4] The easy way (photo © Chukar Cherries).

September 24th is National Cherries Jubilee Day. Cherries Jubilee is an easy flambéed dessert that is presented with much fanfare.

A sauce is made of cooked, pitted cherries and cherry liqueur (Kirschwasser—brandy can be substituted), which is flambéed in a chafing dish and ladled over a dish of vanilla ice cream at the table. It’s great entertainment for guests, many of whom have never had flambéed food.

You can elaborate on the dish by serving the flaming sauce over an ice cream and angel food cake, pound cake or sponge cake, or over custard or puddings. Cherries and chocolate or lemon pudding are a delicious combination.
 
 
THE HISTORY OF CHERRIES JUBILEE

The legendary French chef Auguste Escoffier created the dish for Queen Victoria’s Diamond Jubilee in 1897, celebrating her 60th year on the throne. Hence the name, Jubilee. The “celebrity chef” was working at the Savoy Hotel in London at the time.

The original spirit used to flambé appears to be Kirschwasser (or kirsch), is a clear cherry brandy made from distilled cherries.

Over time, cooks have substituted regular brandy and even rum. But it’s worth investing in a bottle of Kirsch: it has many other uses.

Good news for home cooks: You can serve this queenly dish at home, or “jubilee” other any cooked fruit using any 80-proof spirit. It’s an impressive yet easy to make dessert.

While Escoffier’s team pitted and cooked fresh cherries and made the ice cream from scratch, you can elect to save time with canned cherries. We used Oregon Fruit Pitted Red Tart Cherries in Water.

You can elect to flambé the dish or not. Tip: If guests ask to help, put them on flambé duty.

When you serve it to guests, tell them the Escoffier-Queen Victoria story.

> The history of cherries.

> The different types of cherries.

> The year’s 15+ cherry holidays.

> The year’s dessert holidays, January-July (more than 100!)

> The year’s dessert holidays, August-December (more than 80!)
 
 
RECIPE: CHERRIES JUBILEE

Ingredients For 6 Servings

 
Preparation

1. DRAIN. Drain cherries, reserving the juice.

2. MIX. Combine sugar and cornstarch; mix in the juice, a little at a time.

3. WARM. Warm the Kirschwasser or brandy, in a sauce pan on the stove or in the microwave in a flame-proof dish.

5. IGNITE. Ignite with a long kitchen match. Scoop a serving in a ladle; let flame burn out and ladle over ice cream.

Tip #1: To keep the ice cream from melting, it helps to pre-scoop the balls and let keep them in the coldest area of the freezer. If you have room in the freezer, chill the dishes, too.

Bring the ice cream and the pan of cherries to the table, ready to flame and pour immediately. If you don’t have an attractive pan, place the cherries in your vessel of choice before lighting the flame.

Tip #2: You can make your Cherries Jubilee even easier with a jar of Chukar Cherries’ Cherry Jubilee sauce (photo #5). At $15 for $10 ounces, it’s best for 2-4 servings.

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*More uses for Kirschwasser: There are numerous cherry cocktails, but our favorite is the easiest: Add a splash to Champagne or other sparkling wine. Plus:

Desserts: Black Forest Cake, chocolate fondue, fruit salads (especially with stone fruits and berries, ice cream (drizzle over chocolate, vanilla, and of course cherry, plus sorbets), and poached pears or fruit compote. Add to any chocolate dessert recipe, and to fruit tarts.

Cheese pairings: While cheese fondue is the classic, you can also serve a small glass with aged cheeses like Gruyère or Emmental.

Other recipes: Add to fruit preserves (even store-bought: just mix some into the jar) and sauces for duck, pork, or game—it’s one of our favorite ways to deglaze a pan for a pan sauce.

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