Valentine's Day Dazzler: Cherries Jubilee

Wednesday, February 1, 2012

Make this cherries jubilee recipe to impress your loved one on Valentine's Day. Photo by Susan Laughlin.

Chef Liz Barbour of the Creative Feast. Photo by Susan Laughlin.

Make this cherries jubilee recipe to impress your loved one on Valentine's Day. Photo by Susan Laughlin.

FYI

The Creative Feast
(603) 321-5011, Hollis
thecreativefeast.com

Crêpes

Makes 8 eight-inch crêpes

1 cup all-purpose flour

1 tablespoon sugar

1 teaspoon salt

1 cup water

1 cup milk

2 eggs

4 tablespoons butter, melted

Vegetable oil, for cooking

1 cup Nutella

Place flour, sugar and salt in a bowl.

Place water, milk, eggs and 2 tablespoons of melted butter in a blender and mix. With the motor running, pour in the flour mixture and blend until smooth.

Place an 8-inch non-stick or crêpe pan over medium heat. When the pan is hot, use a pastry brush to brush on a light coating of melted butter. Lifting the pan off the burner, add ¼ cup of the batter and swirl it around the pan to form an even, very thin coating. Cook for about 1 minute or until golden. Loosen lightly with the edge of a spatula, flip and cook the second side for about 1 minute.

Transfer each completed crêpe to a rack to cool and proceed with the next. If you are making the crêpes for future use, layer the cooled crêpes and freeze or refrigerate.

To fill the crêpes, microwave the Nutella and heat until smooth, about 20 to 30 seconds. Spread the Nutella lightly on each crêpe and fold in half and then into quarters.

Cherries Jubilee

Serves 4

1 1-pound bag frozen dark sweet cherries, thawed

2 cups cherry juice

3 tablespoons brown sugar

1 teaspoon fresh ginger, chopped fine

1 tablespoon cornstarch mixed with 1 tablespoon water

1/3 cup kirsch (or cherry brandy)

Cinnamon in shaker

Place two filled and folded crêpes on each plate. Set aside.

Drain cherries, reserving their liquid. Place the reserved cherry juice, 1 ½ cup bottled cherry juice, brown sugar and ginger into a large skillet. Bring the sauce to a boil and reduce the liquid, cooking for 10 minutes.

Whisk the cornstarch mixture into the sauce. Simmer until thickened, about 1 minute. Stir in cherries. Spoon cherries and sauce over the crêpes on each plate.

Here comes the show so be sure everyone is gathered around!

Heat kirsch in a small sauce pan over low heat. Remove from heat. Carefully ignite tje kirsch with a lighter or match. Using a long-handled spoon drizzle flaming kirsch over the crêpes. Serve immediately.

For extra sparkle, sprinkle the cinnamon into the flame.

More about Chef Liz Barbour

Chef Liz Barbour takes her skills on the road to teach creative cooking classes and knife skills to groups and individuals.

Classes are generally based on a themed menu and students are taught how to make each course via her demonstration. Along the way she divulges secrets and tips that a cookbook would not reveal, giving students the confidence to expand their cooking repertoire. Chef Barbour, based in Hollis, also gives private lessons and goes to the home of her clients, working in their kitchen and using their tools.

She has been cooking professionally in the Boston area since 1992 and started The Creative Feast in 2004.

Next Class: Feasting on Soups & Stews, 4-course cooking demo and wine tasting on Feb. 24, 6 p.m. to 9 p.m., Granite State Cabinetry, Rte. 101, Bedford, $70.