Cherrie’s Jubilee over Poundcake
Transfer the meat mixture evenly into a 9×9 baking dish or leave in the skillet if it is oven safe.
Pipe little mounds of swirled potatoes evenly across the lamb until entirely covered.
Place the baking dish on a rimmed baking sheet in case the filling bubbles over.
Bake uncovered for 25 minutes. If the potatoes are golden around the swirls, remove from oven and let cool for 15 minutes before serving. Otherwise, bake for an additional 5 minutes or until the potato swirls develop a golden edge.
Cherrie’s Jubilee over Poundcake
Cherries jubilee requires only three things –cherries, brandy, and the courage to set them on fire. Using a little bit of almond extract enhances the sweet, intense flavor of the fired-up cherries.
- Serves
- 6
Directions
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To a large skillet over medium heat, add the cherries and sugar. Cook for 2 minutes to reduce the juices; then pour the lemon juice and almond extract over the cherries, gently stirring and being careful not to break them up. Sauté for another 2 minutes.
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Have a stick lighter or long match handy to ignite the brandy. Carefully and quickly pour the brandy over the cherries and roll the pan round by its handle. Make sure the pan stays close to the burner as the lighter or match will ignite the fumes that waft from the heated cherries.
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Be aware that sometimes the flames from the stove burner is enough to ignite the alcohol.
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Once the brandy is ignited, remove the pan from the heat (turn off the burner) and begin rolling it around and gently shaking the cherries to snuff out the flame.
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Spoon the boozy cherries while hot over pound cake; top with a small scoop of ice cream.
From Shawnie's class “English Country Feast”
