Happy New Year!
January is Warm Up with Flaming Foods here on Vintage Cookbooks. Molly MacRae, our regular contributor, has a new book out, Lawn Order. In it a flaming cake features prominently. To celebrate the new book, we have invited several mystery writer friends to guest post with either flaming or spicy foods. Check out the schedule on the left - and that's only Week One!
I'm kicking things off with a photo from the 1970 Better Homes and Gardens Fondue book for Cherries Jubilee. Romantic and popular, this dessert seduced diners throughout the 60's. Care to try it?
1 16-oz. can pitted dark sweet cherries
1/4 cup sugar
2 tablespoons cornstarch
1/4 cup brandy, kirsch, or cherry brandy (oh boy)
Vanilla ice cream
Drain cherries, reserving syrup. In saucepan blend sugar and cornstarch; gradually stir in reserved syrup, mixing well. Cook and stir over medium heat till mixture is thickened and bubbly. Remove from heat; stir in cherries. Turn mixture into blazer pan of chafing dish. (Got one of those handy?) Set pan over hot water (bain-marie). (What does that mean?)
Heat brandy in small saucepan. (If desired, pour heated brandy into large ladle.) Ignite and pour over cherry mixture. Stir to blend brandy into sauce. Serve immediately over vanilla ice cream. Makes 6 - 8 servings.
I'll still be in from time to time this month but in the meantime, warm up and enjoy!