DREAM HOUSE
THAT’S AMAZING.
>>> JUNE IS CHERRY SEASON IN
CALIFORNIA, IS NOW IS THE
PERFECT
WITH THIS FABULOUS FRUIT AND
MAKE A VARIETY OF DELICIOUS
DESSERTS.
"CALIFORNIA LIVE" CONTRIBUTOR
BLANCHE SHAHEEN IS AT PORTER HOUSE IN SAN MATEO, WHERE SHE’S
LEARNING THE
CHERRIES
WE’VE ALL HEARD OF THIS CLASSIC
DESSERT, BUT I’M NOT SURE WE
KNOW EXACTLY WHAT IT IS.
CAN YOU PLEASE EXPLAIN? >> NO PROBLEM, DANI.
IT’S NOT REALLY
CHERRIES JUBILEE ARE CHERRIES
THAT HAVE BEEN
LIQUEUR AND GENERALLY SERVED
WITH ICE CREAM.
CHERRIES ARE
IT’S SO REFRESHING WHEN IT’S
SERVED WITH ICE CREAM.
HERE TO TELL US MORE
BRUNO OF PORTER HOUSE. I UNDERSTAND THIS DESSERT WAS
DEVELOPED BY A RENOWNED FRESH
CHEF MADE IT FOR QUEEN FOR HER DIAMOND JUBILEE
CELEBRATION
WHY DO YOU THINK HE
THIS DESSERT?
>> SHE LOVED CHERRIES.
IT’S ONE OF HER FAVORITE
>> AND HOW MANY HAVE YOU MADE IN CAREER?
>> MORE THAN 36,000.
>> SO WE ARE
THE MASTER OF ALL MASTERS WHO
HAVE MADE 36,000
JUBILEE HOW TO MAKE THIS
DESSERT.
AND WE HAVE SKILLETS THAT HAVE WHAT DO WE ADD TO THAT?
>> FIRST, WE PUT THE SUGAR.
>> LOOKS LIKE ABOUT A QUARTER
CUP OF SUGAR OR SO.
>> THIS IS INTERESTING THAT YOU
ADD THE SUGAR FIRST. USUALLY WHEN I HEAT UP
FEEL LIKE I SHOULD ADD FAT
FIRST, BUT YOU ADD SUGAR FIRST.
>> CARAMELIZE IT.
>> JUST THIS.
AND WHAT DO WE ADD TO IT
>> BUTTERPUT THE BUTTER
>> BUTTER.
BUTTER MAKES EVERYTHING BETTER.
THIS ISN’T A LOT OF BUTTER FOR THIS
IN THE GRAND SCHEME OF DESSERTS,
THIS IS PROBABLY LESS CALORIES. >> ORGANIC.
>>
THE SMELL IS ALREADY
AND I NOTICE WE HAVE A COUPLE OF
ZESTS >> ORANGE THERE.
>> ORANGE ZEST
AND LEMON ZEST, TOO.
OH, WOW, NOW THAT WE ADDED THE
CITRUS TO IT, IT LITERALLY SMELLS LIKE A CITRUS
THIS CARMELIZATION.
YOURS GOT
THERE, BRUNO, THAT’S BEAUTIFUL.
WHAT DO YOU TEND TO ADD TO THIS AFTERWARDS?
>> ORGANIC CHERRY.
>> THIS IS A CHERRY SAUCE.
WHAT DID YOU
I WANT TO KNOW YOUR CHEF SECRET?
>> RED WINE, CORNSTARCH.
>> SO RED WINE, BRANDY, AND
CORNSTARCH, COOKED IT DOWN A
LITTLE BIT SO IT
THICK.
THAT’S BEAUTIFUL. AND NOW --
>> NOW WE
>> YOU READY? >> GO FOR IT.
>> WOE!
OH, MY GOSH!
WHAT KIND OF LIQUEUR IS
>> THAT IS A BRANDY LIQUEUR.
>> YOU JUST HAVE FIREWORKS IN
YOUR OWN
>> SO THAT’S BRANDY AND WHAT IS
THAT? >> ORANGE
>> ORANGE AND LEMON JUICE.
>> IT’S SWEET AND SOUR AT THE
SO IT LOOKS LIKE YOU’RE USING
BING CHERRIES,
CHERRY?
>> TRADITIONALLY BING, BUT YOU CAN USE ANY CHERRY YOU WANT.
>> AND
LIQUEUR.
>> AND THEN YOU PUT
GIVES IT A REALLY, REALLY GOOD FLAVOR.
>> THE CON TO RETRO.
>> AND YOU ADDED A
SPICE? >> CINNAMON.
>> WHEN YOU ADD THE LIQUEURS AND FLAVOR SUPER, SUPER DEEP.
NOW, TO
HOW DO WE SERVE IT?
WE HAVE A COUPLE OF --
>> FLAMBE
>> ANOTHER FLAMBE.
>> WE CAN ALWAYS USE ALL THE
FLAMBES
GENERALLY, I UNDERSTAND THIS
DESSERT IS SERVED WITH ICE
CREAM.
THAT IS GORGEOUS. SO YOU JUST SCOOP SOME OF THE
CHERRIES OVER THE ICE CREAM AND
FAR AS SERVING.
WHICH IS REALLY NICE AND EASY. I CAN’T WAIT TO TRY IT.
AND I HAVE A QUICK QUESTION. WHERE DO YOU GET ALL OF THESE
GORGEOUS VINTAGE
RESTAURANT?
>> I HAVE BEEN COLLECTING SINCE
1982.
ALL OF THEM
>> OH, MY GOSH!
WELL, THANK YOU SO
THE CHERRIES ARE SUPER IN TACT,
THEY’RE NOT MELTED
THE CITRUS IS REALLY POWERFUL.
IT’S A BEAUTIFUL
ESPECIALLY WITH THE ICE CREAM. DANI, WHY BUY FIREWORKS WHEN YOU
CAN JUST
DESSERT AT THE SAME TIME?
>> BLANCH, I LIKE HOW THINKING, SOMETHING PERFECT FOR