| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Baltimore |
Dessert |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
Dark; pitted Bing cherries, drained w/ juice reserved |
| 1/4 |
c |
Brandy |
|
|
Sugar to taste-optional |
|
|
Vanilla ice cream |
INSTRUCTIONS
Heat large skillet over open flame. Add cherries, brandy and, if desired,
sugar. Once they start to emit some of their juices, take a large spoonful
of the liquid & hold it near the flame until it ignites. Transfer carfully
back to the skillet--the remaining liquid should also ignite. Turn off heat
& let flames subside Pour some of reserved juice over vanilla ice cream.
Top w/ cherries. Note: If using an electric stove, ignite cherries in
skillet & allow flames to die out.
CHESAPEAKE RESTAURANT
N. CHARLES ST.; BALTIMORE
WINE: POMMARD 1977
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”