Cherries Jubilee

Name: Cherries Jubilee
Ingredients: Cherries Jubilee Zested; simmered and set aflame. Developed by James Beard Award-winning chef Kevin Nashan; this cherries jubilee recipe bursts with citrus notes and fruity flavor set atop a bed of pillowy; crispy crepes. Crepes Ingredients: ⅛ c. Everclear 1 ¼ c. Milk ¾ c. + 2 tbsp. All-Purpose Flour ½ c. Cream 6 tbsp. Sugar 3 Eggs 1 tbsp. Vanilla Extract 1 tbsp. Salt Cherries Jubilee Ingredients: 8 oz. Everclear 3 c. Fresh Squeezed Orange Juice 20 oz. Luxardo Cherries 4 oz. Butter 1 Lemon; Zested and Juiced 1 Lime; Zested and Juiced 1 Orange; Zested and Juiced Salt; to Taste Crepe Filling Ingredients: 6 oz. Everclear 2 Sprigs Thyme 1 tsp. Salt 10 oz. Dried Cherries 16 oz. Ricotta Cheese 8 oz. Mascarpone Chantilly Cream Ingredients: 1 tsp. Vanilla Extract 2 c. Heavy Whipping Cream 5 tbsp. Powdered Sugar 1 Pinch Salt Instructions: First; make the crepe batter by blending all ingredients for at least 3 minutes and refrigerating for at least 5 hours. Then make crepes by ladling batter into nonstick skillet or crepe pan and cooking over medium heat until the edges crisp up. Next; make the cherries jubilee topping by cooking orange juice and Everclear in a sauté pan over medium heat until reduced by half. Add Luxardo cherries and butter and cook for another 2 minutes. Add salt; citrus zest and juice and stir. Cook until jubilee is thick enough to cover the back of a spoon. Make crepe filling by cooking dried cherries; Everclear; salt and thyme on low to medium heat until liquid has evaporated. Then mix by folding into ricotta; mascarpone and salt. To make the Chantilly cream; put ice in a medium bowl and put a small bowl on top. In the small bowl; whisk all ingredients until the mixture is thick and silky. To plate; grab a crepe; fold in quarters and fill with crepe filling. Spoon cherries jubilee and Chantilly cream on the filled crepes. Dust powdered sugar over the top. (Optional) To flambé; drizzle a small amount of Everclear and ignite with a match. Please flambé responsibly. Please Enjoy Responsibly.

Zested, simmered and set aflame.

Developed by James Beard Award-winning chef Kevin Nashan, this cherries jubilee recipe bursts with citrus notes and fruity flavor set atop a bed of pillowy, crispy crepes.

Crepes Ingredients:
⅛ c. Everclear
1 ¼ c. Milk
¾ c. + 2 tbsp. All-Purpose Flour
½ c. Cream
6 tbsp. Sugar
3 Eggs
1 tbsp. Vanilla Extract
1 tbsp. Salt

Cherries Jubilee Ingredients:
8 oz. Everclear
3 c. Fresh Squeezed Orange Juice
20 oz. Luxardo Cherries
4 oz. Butter
1 Lemon, Zested and Juiced
1 Lime, Zested and Juiced
1 Orange, Zested and Juiced
Salt, to Taste

Crepe Filling Ingredients:
6 oz. Everclear
2 Sprigs Thyme
1 tsp. Salt
10 oz. Dried Cherries
16 oz. Ricotta Cheese
8 oz. Mascarpone

Chantilly Cream Ingredients:
1 tsp. Vanilla Extract
2 c. Heavy Whipping Cream
5 tbsp. Powdered Sugar
1 Pinch Salt

Instructions:

First, make the crepe batter by blending all ingredients for at least 3 minutes and refrigerating for at least 5 hours. Then make crepes by ladling batter into nonstick skillet or crepe pan and cooking over medium heat until the edges crisp up.
Next, make the cherries jubilee topping by cooking orange juice and Everclear in a sauté pan over medium heat until reduced by half. Add Luxardo cherries and butter and cook for another 2 minutes. Add salt, citrus zest and juice and stir. Cook until jubilee is thick enough to cover the back of a spoon.
Make crepe filling by cooking dried cherries, Everclear, salt and thyme on low to medium heat until liquid has evaporated. Then mix by folding into ricotta, mascarpone and salt.
To make the Chantilly cream, put ice in a medium bowl and put a small bowl on top. In the small bowl, whisk all ingredients until the mixture is thick and silky.
To plate, grab a crepe, fold in quarters and fill with crepe filling. Spoon cherries jubilee and Chantilly cream on the filled crepes. Dust powdered sugar over the top.
(Optional) To flambé, drizzle a small amount of Everclear and ignite with a match. Please flambé responsibly.

Please Enjoy Responsibly.

Created By: Chef Kevin Nashan

Kevin Nashan won a James Beard Award for Best Chef: Midwest in 2017, after being a finalist in the category in 2014 and 2016 and a five-time semifinalist. He has cooked for President Barack Obama, and he won the 2013 Cochon 555 Barbecue competition in St. Louis. When he’s not in the kitchen, he can be found training for triathlons and ironman competitions (he’s completed six!), playing sports, hunting, and being outdoors. He loves enjoying all St. Louis and Tulsa have to offer with his wife, Mina, and their two sons, Max and Miles.