Sunday, August 26, 2007

More Cooking with Fruit

What to do with BC Cherries that are a few days old and you are heading out of town the next day but you feel too guilty about throwing them out. Or when it has just been too long since you torched something for sheer shits and giggles:

Cherries Jubilee à La Sheena

1. Cut up a bunch of cherries. Just slice them in half and pop out the pit. After doing a dozen or so look at the knife in your now dripping red hands and chase your friends around the room pretending you are a crazed stabby murderer.

2. Squeeze the hell out of an orange. Make sure you get all the juice by pretending that you are crushing the skull of someone that you hate.

3. Melt a big spoonful of butter in a proper frying pan. Meaning one that is all metal and not poisonous teflon coatings. Remember this is the pan you will soon set on fire.

4. When melted, throw in about a quarter cup of sugar, then the OJ.

5. Put the cherries in, and lightly dust with some cinnamon or something.

6. Cook the shit out of it for about 15 minutes, or until most of the juice is evaporated and it reminds you of those disgusting Harvard Beets your mom always puts on the table but no one ever eats.

5. In a separate small pan, gently warm up a 1/2 cup or so of some booze. Sheena used white rum, but could also be Grand Marnier or cognac depending on what is leftover from the night before.

6. Pour the warmed booze over the cherries, in a dry spot not too juicy and light a match to it. Cover your eyebrows. Best done at night so you can see the blue flame and get more ooh-ahs from your guests. If they do not ooh-ah to your satisfaction tell them to pay attention asshole or you aren't getting any.

7. Pour the warmed boozy cherries over good quality vanilla ice cream not the cheap chemical gross generic brands that give me the runs for the next 24 hours.

8. Enjoy and gloat over your wonderfulness as a hostess and act really exhausted so your guests will do the dishes.


At 9:39 AM, Anonymous spy said...

you make it seem easy and it looks delicious

At 9:43 AM, Anonymous sooey said...

Mmmmmm. So true. But WHY do we feel so guilty about too much produce at this time of the year, that a) we buy too much of it; so we b) eat rotting food instead of composting it?

At 10:19 AM, Blogger rgraham666 said...

You lost me at 'Harvard beets'.

Still turn a little green at the thought of them. ;)

At 10:22 AM, Anonymous Fenderbender said...

I love beets in my beef stew, prefer fresh but will do canned rosebud in a pinch

At 2:54 PM, Blogger CheekierMeSly said...

Yummy! Did they beat the grilled peaches?

At 9:31 AM, Blogger Leatherhands said...

Your culinary skills continue to interest and amaze, but I've got a thing about hot fruit. One of my few food phobias.
(Possibly something to do with eating a crap load of cherries as a six year old, then getting a wicked stomach flu. Nothing quite as alarming as red projectile vomiting...)

At 10:39 PM, Anonymous Saskboy said...

Food is all nice and good, but why aren't you talking about the odd results in the Canadian election?

At 1:16 AM, Anonymous scout said...

ya know, all ya have to do is toss the fruit in the butter and heat it up then put the ice cream over it...but then you miss the blue flame effect so forget i wrote anything.

FSP is on!

At 10:24 AM, Blogger K-Dough said...

I liked Harvard Beets. I'm protesting your next cooking show appearance to expose you for the rabid anti-beatite that you are.

At 2:55 PM, Blogger Sheena said...

K-Dough, yet again you fail to appreciate my subtleties. I love beets in their red gory Ukie glory - in borscht. I detest any vegetable in a can. It stems from that fateful run in with Stephen Hawking in a portapotty.

At 3:51 PM, Blogger K-Dough said...

lol. but those beets were fucking awesoem when I was really stoned inthe 80s-cold and straight out of the can. sugar rush and savoury fulfilment at the same time with minimal effort.

I make the BEST borscht btw!!! Mmmm. In the fall. When it's cold. Sweaters. Leffe Brune and steaming bowl of tender beef and slivered beets with a fucking gigantic whack of sour cream on top.

Nothing better!


At 4:40 PM, Blogger raymi lauren said...

ooh smart and simple ps you are funny.

At 9:42 PM, Blogger petite gourmand said...

you are soo funny- love #7.
can totally relate.

sounds de-lish.

At 11:37 PM, Blogger Sheena said...

TPG - Thanks! coming from you the pro foodie I appreciate the comments.

Raymi - Thanks! I hope that means I can totally count on your vote for next year's best blog contest.

At 7:30 PM, Anonymous sooey said...

Well, you won't be getting mine. I think the best blog should be photoless.


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