Cherries Jubilee- Cordial Cookery Recipes

Cordial Cookery Recipes featuring Hiram Walker Cordials is another book from my Christmas gift bonanza. It is a small undated booklet but has the look of the 70's to me. There is a lot of information in it. The inside cover has a handy chart, Cordial companions for fruit. There are sections for fruits, vegetables, meats, desserts and drinks.

My experience with cordials is pretty much limited to Creme de Menthe and Triple Sec. The centerfold photo of the large variety of cordials available is rather amazing.
Here is a fruit recipe using Creme de Cacao:
Pears De Cacao
Drain one can pears (large can)
reserve 1.2 cup liquid
Combine with 1/2 cup Hiram Walker Creme de Cacao. Pour over pears and chill 3 to 4 hours. Top pear halves with whipped cream, add a little Creme de Cacoa, sprinkle with instant coffee.
This vegetable recipe uses a less common cordial:
Acorn Squash with Anisette
1 acorn squash
2 teaspoons butter
Salt and freshly ground pepper
2 teaspoons Hiram Walker Anisette
For 2 persons, cut acorn squash in half lengthwise, remove seeds. In each cavity place 1 teaspoon butter and 1 teaspoon Anisette. Salt and pepper lightly. In bottom of shallow baking dish, place about 1/2 inch of water, sent the squash halves in, bake in moderate 350 degree oven for about 45 minutes to and hour, or until squash is tender.
Of course a book about cordials would not be complete without a recipe for Cherries Jubilee.
Cherries Jubilee
1 large can pitted Bing Cherries
5 oz. Hiram Walker's Brandy
3 oz. Hiram Walker Triple Sec
3 oz. Hiram Walker Cherry Cordial
Vanilla Ice Cream
Drain juice from can of cherries. Put cherries in a bowl, add 3 oz. each of Triple Sec, Cherry Cordial and Brandy. Allow the cherries to marinate in this mixture for a couple of hours at room temperature.
Just before serving, warm the cherries in their marinade.
Serve out individual portions of vanilla ice cream in deep dishes. Put 2 oz. of Brandy in a ladle, warm it, set it alight, and with the blazing brandy ignite the cherries and their marinade. Mix while blazing, and ladle the cherries and their marinade over the ice cream.


Kathy said...

I love the cover of this booklet. Happy New Year, Rochelle!

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