Flaming Cherries Jubilee over Vanilla Ice Cream

by Chef Robin White
Photo courtesy of realfood. tesco


So may of the old recipes are making a come back these days and I believe this should be the next one. Why not kick it off for Valentines Day with Cherries Jubilee, invented by none other than Auguste Escoffier in 1887 for Queen Victoria’s Golden Jubilee.

Escoffier was a master of sauces so I am sure this came easy to him. I am not using his recipe. I am using a adaptation of a recipe from Larousse Gastronomique. I always use fresh whenever I can and a lot of recipes called for canned cherries. Cherries are in the marketplace early this year so lets go fresh. I used to make this table side at my restaurant Shakers on Broadway in Sacramento way back in the early 90’s. It was always a hit!

Serves 2 of course, it’s Valentines Day!


The Absolute BEST Fall Soup You Will EVER Have!


  • 4 medium parsnips or about 3 cups chopped to equal 1 pound
  • 1.5 lb apples, ones that are crisp and sweet
  • 4 tbsp unsalted butter
  • 3 tbsp olive oil no need for extra virgin here, but if you have it use it
  • 1 cup fresh celery, chopped
  • 1 medium sweet onion, peeled and chopped
  • 1 carrot, chopped
  • 1 tbsp Dijon mustard
  • 1 cup white wine a little on the sweeter side, like a Riesling
  • 2 cinnamon sticks
  • 1/4 tsp fresh grated nutmeg
  • 2 bay leaves
  • 6 cups homemade chicken stock, or use a organic low sodium one you like
  • 2 cups water
  • 2 cups heavy cream
  • 1 cup aged apple cider vinegar, cooked down until 1/3 cup remains, (I use Gingras extra old from Canada).
  • Set aside for garnish
  • 4 strips bacon, I use a good applewood smoked - cook crisp and crumble for garnish
  • blue cheese for garnish, crumbled, about 1 tbsp per bowl
  • Salt & Pepper to taste along the way


  1. You can either grill the apples and parsnips or roast them in a 400 degree oven for 30-40 minutes. If you grill them cover them in foil to minimize shrinkage
  2. Melt butter in a large heavy pan and add the olive oil to it over medium heat. This helps the butter get hot without burning.
  3. Add the onion, celery,carrot,dijon, cinnamon stick, bay leaf cook until translucent but not brown.
  4. At this point add the wine to deglaze the pan and scrape up any delicious bits that form and add the stock, the roasted or grilled parsnips and apples. Let it simmer for another 30 minutes.
  5. Remove the cinnamon stick and the bay leaf and discard.
  6. When soup is cool enough to handle safely you can puree this is a blender, food processor or immersion blender. This needs to get really smooth.
  7. To serve:
  8. Plate soup in a nice bowl and drizzle about a teaspoon of vinegar and garnish with crumbled bacon and crumbled blue cheese.
  9. VIOLA