Strawberries Jubilee Recipe Epicuriouscom

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STRAWBERRIES JUBILEE



Strawberries Jubilee image

Categories     Liqueur     Dessert     Quick & Easy     Strawberry     Vanilla     Summer     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 1/2 cups water
1/2 cup sugar
1/2 vanilla bean, halved lengthwise
1 (1/4-inch-thick) lemon slice
1 tablespoon cornstarch stirred with 2 tablespoons cold water
2 pints strawberries (1 1/2 lb), trimmed and large berries halved
1/4 cup kirsch
Accompaniment: vanilla ice cream

Steps:

  • Bring water, sugar, vanilla bean, and lemon slice to a boil over high heat, stirring until sugar is dissolved, then boil 5 minutes.
  • Remove vanilla bean and lemon slice from sugar syrup with a slotted spoon, then reduce heat to moderate. Stir cornstarch mixture and whisk into syrup, then simmer, whisking constantly, until slightly thickened, about 2 minutes. Increase heat to high and add strawberries, then boil 1 minute.
  • Transfer to a gratin or chafing dish. Heat kirsch in a small saucepan over moderate heat until warm. Remove from heat, then carefully ignite kirsch with a kitchen match and pour, still flaming, over warm berries. When flames die out, serve immediately, over ice cream.

STRAWBERRIES JUBILEE



Strawberries Jubilee image

The beauty of this strawberry version of cherries jubilee is that it is achieved so quickly.It should be made in all its flaming glory in front of a awe- struck guest..

Provided by Potluck

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

2 pints fresh strawberries
3 tablespoons butter
1/4 cup sugar
2 tablespoons water
3 slices lemon peel, 3 thin strips
1 tablespoon Grand Marnier
2 tablespoons brandy
1 quart vanilla ice cream

Steps:

  • Wash berries.Drain on towel and set aside.
  • In chafing dish,heat butter to bubbly.Add sugar,lemon peel and liqueur.Stir on high heat for 2-3 minutes,or until sugar dissolves,amd mixture is syrupy.
  • Warm brandy.Ignite and pour over syrup.
  • When flames die,stir in 1 scoop of ice cream until melted.
  • Add berries.
  • Poach for 1 minute.Continually spooning sauce over berries.
  • Spoon remaining ice cream into dessert dishes.
  • Top with berries and sauce.
  • Serve at once. And enjoy -- .

Nutrition Facts : Calories 327.9, Fat 16.7, SaturatedFat 10.2, Cholesterol 57.5, Sodium 119, Carbohydrate 40.1, Fiber 3, Sugar 34.2, Protein 4.2

BERRIES JUBILEE



Berries Jubilee image

This is a berry version of the famous flaming cherries jubilee. Skip the alcohol and flaming step if you prefer; no additional liquid needs to be substituted for the brandy. From Kathleen Desmond Stang and Melissa Monosoff Cooking Light, JUNE 2000. I tried it with Jacques Cardin, which is 80 proof, and didn't get a very dramatic flame. Still, it was worth it, this sauce is exquisite!

Provided by b. limon

Categories     Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 teaspoon orange rind, grated
1 1/4 cups orange juice (fresh is best, the flavor of concentrate lingers after cooking)
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries or 1 1/2 cups strawberries
1/4 cup brandy
4 cups low-fat vanilla ice cream (We actually used Klondike bars, highly recommended!)

Steps:

  • Combine first 3 ingredients in a large skillet.
  • Briskly stir in rind and juice with a gravy whisk to prevent clumps of cornstarch; bring to a boil.
  • Cook 1 minute or until slightly thick.
  • Add berries; cook 3 minutes or until thoroughly heated.
  • Pour brandy into one side of skillet. Ignite brandy with a long match.
  • Let flames die down and spoon the berry sauce over ice cream.

Nutrition Facts : Calories 190.4, Fat 3.5, SaturatedFat 1.9, Cholesterol 17.8, Sodium 86.2, Carbohydrate 31.8, Fiber 2.5, Sugar 24.7, Protein 3.9

STRAWBERRY JAM



Strawberry Jam image

Provided by Caroline Bates

Categories     Condiment/Spread     Fruit     Strawberry     Summer     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 5

3 pound ripe strawberries (4 1/2 pints), rinsed and hulled
4 cups sugar
1/3 cup fresh lemon juice
Special Equipment
4 half-pint canning jars with lids

Steps:

  • Sterilize canning jars and lids.
  • Crush strawberries lightly with a potato masher in a 7- to 9-qt. heavy nonreactive pot. Simmer, stirring occasionally, 10 minutes.
  • Add sugar and lemon juice and simmer, stirring constantly, until sugar is dissolved, about 2 minutes. Bring to a full boil and cook, stirring frequently (be careful not to let bottom scorch) and skimming off any foam. It's done when it becomes slightly thickened and a teaspoon of jam begins to gel when dropped on a chilled plate, after 10 to 20 minutes of boiling. Ladle hot jam into jars, filling to within 1/4 inch of top. Wipe rims with a dampened cloth and seal with lids.
  • Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 2 inches and bring to a boil. Boil jars, covered, 15 minutes, and transfer with tongs to a rack. Cool completely and store in a cool, dark place.

CHERRIES JUBILEE



Cherries Jubilee image

Warm, boozy cherries over ice cream is a classic dessert, and it's so easy to do. We like ours over chocolate ice cream (but when Bobby doesn't quite have the energy to make this, you know he's always got Cherry Garcia in the freezer).

Yield serves 6 to 8

Number Of Ingredients 5

Two 16-ounce cans whole cherries in juice, drained and juice reserved
1 tablespoon sugar
1 tablespoon cornstarch
1/4 cup kirsch, Cognac, or freshly squeezed orange juice
1 quart chocolate ice cream

Steps:

  • In a small bowl, whisk together 1/4 cup of the reserved cherry juice, the sugar, and cornstarch until the sugar and cornstarch dissolve.
  • Combine the remaining cherry juice and the cornstarch mixture in a large skillet over medium heat. Cook, stirring occasionally, until thickened, about 2 minutes. Stir in the cherries and kirsch and cook until the cherries are warmed through, about 2 minutes more.
  • Place 2 scoops of ice cream in each serving dish. Divide the warm cherry topping among the dishes and serve.

STRAWBERRIES JUBILEE - FAT FREE!



Strawberries Jubilee - Fat Free! image

Who needs Cherries Jubilee when nice ripe strawberries are in season? A very tasty and beautiful dish to serve to your guests, this version has no butter but all the tase. You can serve this over ice cream or cake. Enjoy!

Provided by Nif_H

Categories     Dessert

Time 20m

Yield 3 serving(s)

Number Of Ingredients 7

orange rind
1 1/2 cups orange juice, freshly squeezed preferred
1/2 cup granulated sugar
1 teaspoon real vanilla
2 tablespoons cornstarch
3 cups fresh strawberries, halved, all about the same size
1/4 cup brandy or 1/4 cup kirsch

Steps:

  • In large skillet over medium heat, stir together orange rind strips, orange juice, sugar and vanilla until sugar is dissolved, about 4 minutes. Bring to boil over medium-high heat.
  • Whisk cornstarch with 3 tbsp water; whisk into pan and boil, whisking constantly, until slightly thickened and glossy, about 1 minute. Discard orange rind strips.
  • Add strawberries; cook just until softened, about 2 minutes.
  • In small saucepan, heat brandy over medium heat; remove from heat. With long match, ignite brandy and pour, still flaming, over warm berries. When flame dies, serve immediately.*** If you are serving berries over ice cream or cake, do that first and then add the sauce.

Nutrition Facts : Calories 309.9, Fat 0.7, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 62.3, Fiber 3.2, Sugar 50.6, Protein 1.9

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