u/Inevitable-Public544

You will need: 2/3 cup(66g) unsweetened baking cocoa, 2/3 cup(93g) all-purpose flour, 2/3 cup(104g) cornmeal, 2/3 cup(135g) granulated white sugar, 1 teaspoon salt, 1 tablespoon baking powder, 1 large egg, 1/3 cup(80mL) neutral oil(I used canola), 1 cup(237mL) whole milk, 1/2 cup(90g) chocolate chunks or chips

Preheat the oven to 400F and place a 9" cast-iron skillet on the middle rack to heat while the oven does. In a mixing bowl, combine the cocoa, flour, cornmeal, sugar, salt, and baking powder; whisk to fully mix. Combine the egg, oil, and whole milk in a separate bowl. Whisk to combine. Pour the liquid into the dry ingredients. Whisk until all the dry ingredients are hydrated. Add the chocolate and fold in with a spatula. Remove the skillet from the oven and pour in the batter. Return to the middle shelf and bake 25-30 minutes. Enjoy!

You will need: 2/3 cup(66g) unsweetened baking cocoa, 2/3 cup(93g) all-purpose flour, 2/3 cup(104g) cornmeal, 2/3 cup(135g) granulated white sugar, 1 teaspoon salt, 1 tablespoon baking powder, 1 large egg, 1/3 cup(80mL) neutral oil(I used canola), 1 cup(237mL) whole milk, 1/2 cup(90g) chocolate chunks or chips

Preheat the oven to 400F and place a 9" cast-iron skillet on the middle rack to heat while the oven does. In a mixing bowl, combine the cocoa, flour, cornmeal, sugar, salt, and baking powder; whisk to fully mix. Combine the egg, oil, and whole milk in a separate bowl. Whisk to combine. Pour the liquid into the dry ingredients. Whisk until all the dry ingredients are hydrated. Add the chocolate and fold in with a spatula. Remove the skillet from the oven and pour in the batter. Return to the middle shelf and bake 25-30 minutes. Enjoy!

You will need:
4 large eggs
1 cup(225 g) superfine sugar
1/4 teaspoon cream of tartar*
A pinch of salt
1 teaspoon banana liqueur**
Food coloring*

*Optional; the cream of tartar helps stabilize the meringue, but is not a complete necessity. The food coloring is completely optional.
**You could use any type of liqueur your like, or even an extract.

Preheat the oven to 200F with two baking sheets with parchment or silpats on the second highest and second lowest rack. Separate the eggs. Place the whites, the cream of tartar, and the salt in the bowl of a stand mixer with the whisk attached. Mix at low speed, gradually increasing the speed of the mixer. When the whites become frothy, gradually add tablespoons of sugar, continuing increasing the speed until it reaches high. Occasionally stop the mixer and scrape down the bowl with a spatula to redistribute the sugar. When all the sugar is incorporated, add the liqueur and food coloring. Beat until stiff peaks form. Transfer the meringue to a piping bag fitted with a tip of your choice. Pipe out bite-sized pieces of meringue onto the baking sheets. Bake for 1 hour. Turn off the oven but let the cookies cool completely, about 2 hours. Enjoy with coffee or hot cocoa!

You will need: cognac, banana liqueur, creme de cacao, Irish cream, heavy cream, cocoa bitters, and baking cocoa for garnish

Fill a shaker with ice. Add 1 shot cognac, 1 shot banana liqueur, 1 shot Irish cream, half a shot of creme de cacao, 1 shot heavy cream, and a few dashes cocoa bitters. Cap and shake until well frosted. Strain into a rocks glass and dust with cocoa. Enjoy!

You will need:
3 cups(710 mL) whole milk
1/2 cup(53g) unsweetened baking cocoa powder
2/3 cup(133g) granulated white sugar
2 large eggs, plus one extra yolk
1/3 cup(40g) cornstarch(you could use tapioca or arrowroot instead)
2 tablespoons(30g) unsalted butter
1 tablespoon instant espresso powder
2 tablespoons cognac(if you prefer, you can substitute 2 tablespoons vanilla extract)
Some whipped cream and chocolate chunks, chips, or shavings for garnish

Vigorously beat the eggs in a medium mixing bowl; I used my immersion blender, but a whisk will work. Set aside. Pour the milk into a medium saucepan and heat over medium-high. Whisk in the cocoa, sugar, starch, and espresso powder. Whisk constantly. The mixture will fully dissolve, then start foaming, and, after about 10 minutes, it will start lightly boiling. Remove from heat but leave the burner lit. Pour about 1/4 cup(60 mL) of the milk mixture into the eggs; whisk until fully incorporated. Repeat 3 times. This is called tempering and it allows the eggs to slowly increase in temperature to avoid curdling the eggs. Pour the tempered eggs through a fine-mesh sieve back into the remaining milk mixture. If you used an immersion blender to beat the eggs, you can pour it directly back into the pan. Return to heat and cook, whisking constantly, until the mixture begins to boil. Cook a further minute and remove from heat. Add the cognac and butter and mix with a spatula until the butter is completely melted and incorporated into the pudding. Transfer to a medium mixing bowl. Cover with plastic wrap directly in contact with the top of the pudding; this will prevent a skin from forming. Refrigerate at least 4 hours. Spoon into serving vessels. Top with whipped cream and chocolate for garnish. Enjoy!

You will need:
3 cups(710 mL) whole milk
1/2 cup(53g) unsweetened baking cocoa powder
2/3 cup(133g) granulated white sugar
2 large eggs, plus one extra yolk
1/3 cup(40g) cornstarch(you could use tapioca or arrowroot instead)
2 tablespoons(30g) unsalted butter
1 tablespoon instant espresso powder
2 tablespoons cognac(if you prefer, you can substitute 2 tablespoons vanilla extract)
Some whipped cream and chocolate chunks, chips, or shavings for garnish

Vigorously beat the eggs in a medium mixing bowl; I used my immersion blender, but a whisk will work. Set aside. Pour the milk into a medium saucepan and heat over medium-high. Whisk in the cocoa, sugar, starch, and espresso powder. Whisk constantly. The mixture will fully dissolve, then start foaming, and, after about 10 minutes, it will start lightly boiling. Remove from heat but leave the burner lit. Pour about 1/4 cup(60 mL) of the milk mixture into the eggs; whisk until fully incorporated. Repeat 3 times. This is called tempering and it allows the eggs to slowly increase in temperature to avoid curdling the eggs. Pour the tempered eggs through a fine-mesh sieve back into the remaining milk mixture. If you used an immersion blender to beat the eggs, you can pour it directly back into the pan. Return to heat and cook, whisking constantly, until the mixture begins to boil. Cook a further minute and remove from heat. Add the cognac and butter and mix with a spatula until the butter is completely melted and incorporated into the pudding. Transfer to a medium mixing bowl. Cover with plastic wrap directly in contact with the top of the pudding; this will prevent a skin from forming. Refrigerate at least 4 hours. Spoon into serving vessels. Top with whipped cream and chocolate for garnish. Enjoy!

You will need: 4 large eggs at room temperature, 2 tablespoons(25g) granulated white sugar, 1/4 teaspoon kosher salt, 6 tablespoons(45-50g) all-purpose flour, 3 tablespoons(15g) unsweetened baking cocoa, 4 tablespoons(60g) butter, 1 oz.(30mL) hazelnut liqueur(you can substitute any alcohol you like or just add an oz. to the milk), 3 oz.(90mL) milk, 1/3 cup(60g) chocolate chips or chunks, chocolate syrup for garnish, powdered/confectioner's sugar

Preheat your oven to 425F and place a 12" oven-safe pan in as it heats. Combine the eggs, salt, and sugar in a medium mixing bowl. Whisk until homogeneous. Add the cocoa powder and flour and whisk until the batter is almost smooth; get what you can whisked in, but don't worry if small clumps still remain. Mix the milk and the liqueur. Drizzle into the egg/flour mix whisking constantly until all the liquid is added. Add the chocolate chips/chunks and whisk to evenly distribute. Heat a burner on high. Remove the skillet from the oven and place it on the burner. Place the butter in the pan and swirl it around until the butter is completely melted. Pour in your batter, using a spatula to remove any solids from the bowl. Spread the batter evenly, making sure the chips/chunks are evenly distributed. Place on the middle rack of the oven and bake 16-18 minutes. Remove from the oven; it should be puffy and misshapen. Pour on as much chocolate syrup as you like before dusting heavily with powdered sugar. Cut out a piece or just eat the whole dang thing. Either way, enjoy!

You will need: 4 large eggs at room temperature, 2 tablespoons(25g) granulated white sugar, 1/4 teaspoon kosher salt, 6 tablespoons(45-50g) all-purpose flour, 3 tablespoons(15g) unsweetened baking cocoa, 4 tablespoons(60g) butter, 1 oz.(30mL) hazelnut liqueur(you can substitute any alcohol you like or just add an oz. to the milk), 3 oz.(90mL) milk, 1/3 cup(60g) chocolate chips or chunks, chocolate syrup for garnish, powdered/confectioner's sugar

Preheat your oven to 425F and place a 12" oven-safe pan in as it heats. Combine the eggs, salt, and sugar in a medium mixing bowl. Whisk until homogeneous. Add the cocoa powder and flour and whisk until the batter is almost smooth; get what you can whisked in, but don't worry if small clumps still remain. Mix the milk and the liqueur. Drizzle into the egg/flour mix whisking constantly until all the liquid is added. Add the chocolate chips/chunks and whisk to evenly distribute. Heat a burner on high. Remove the skillet from the oven and place it on the burner. Place the butter in the pan and swirl it around until the butter is completely melted. Pour in your batter, using a spatula to remove any solids from the bowl. Spread the batter evenly, making sure the chips/chunks are evenly distributed. Place on the middle rack of the oven and bake 16-18 minutes. Remove from the oven; it should be puffy and misshapen. Pour on as much chocolate syrup as you like before dusting heavily with powdered sugar. Cut out a piece or just eat the whole dang thing. Either way, enjoy!

You will need: 6 firm, medium peaches(About 2.5 lbs./a little over a kg), 1 1/4 cup(300mL) water, 1/2 cup(109g) light brown sugar, 1 tablespoon cinnamon, 1/2 teaspoon ground ginger, pinch of nutmeg, 1 teaspoon kosher salt for the peaches and a pinch for the dough, 2 tablespoons(30g) butter for the peaches and 1/2 cup(113g) for the dough, 1/2 cup(120 mL) whole milk, 1 cup(140g) all-purpose flour, 1 teaspoon baking powder, 2 tablespoons granulated white sugar, a splash of cognac

Peel, pit, and cut each peach into 8 wedges. Pour the water, cognac, light brown sugar, cinnamon, ginger, nutmeg, and 1 teaspoon in the inner bowl of an Instant Pot. Set the Instant Pot on saute high. Preheat the oven to 350F and occasionally stir the Instant Pot, cooking until the mixture is thick and syrupy. Turn off and let the syrup cool for about 20 minutes. Place the peaches in the inner bowl, seal the top, and Pressure Cook High for 3 minutes. Turn off the pot and do a quick vent. Remove the lid and turn on saute high until the juices form a bubbly syrup. Pour into a 12" oven safe pan. Combine the flour, baking powder, and remaining salt in a medium bowl. Melt the butter in the milk, until the milk is warm and the butter is melted. Pour into the mixing bowl and stir until it forms a pasty dough. Place the skillet on a baking sheet. Top with the dough and spread it out to cover most of the fruit. Sprinkle with white sugar. Bake on the middle rack of the oven until the dough is golden brown, about 30-35 minutes. Remove from oven and let cool at least 40 minutes. Serve warm with ice cream. Enjoy!

You will need: 4 1/2 cups(707g) bread flour, 1 tablespoon active dry yeast or instant yeast, 1 tablespoon granulated white sugar, 3 tablespoons powdered milk, 1 teaspoon salt, 1/4 cup(60 mL) olive oil, 1 1/2 cups(355 mL) lukewarm water(between 105F and 110F), 1 lb.(454g) whole-milk low moisture mozzarella frozen until ready to use, 8 oz.(227g) sliced fresh mozzarella, some fresh parmesan, 1/2 cup(113g) butter, pizza sauce, and any toppings you like(I used diced ham, pepperoni, Italian sausage, and bacon bits; if using vegetables high in moisture, like mushrooms, zucchini, or eggplant, saute them before topping to cook out excess water which will make the pizza soggy)

Begin by mixing together the water, sugar, and yeast. Let rest 5-15 minutes. It should have a frothy head; if not try again with either cooler or warmer water. If that doesn't work, go out and buy fresh yeast. Add the flour, powdered milk, and salt to the bowl of a stand mixer and whisk to combine well. With the dough hook attached, add the water and mix at medium-low speed. After about a minute, add the oil with the mixer still running. Mix, in total, about 6-8 minutes, when the dough becomes cohesive and clears from the bowl. Remove the dough and form into a ball. Place a couple tablespoons of oil to the bowl, roll the dough in it all over, and cover the dough and bowl with a sheet of plastic wrap. At this point, you can put it in the refrigerator and it will have a shelf-life of about 1 day. If you don't want to, let it rest for 45 minutes-2 hours. If you do refrigerate it, remove it from the oven about 45 minutes before use. Remove the whole milk mozz from the freezer and shred. Preheat the oven to 475F. Cut the dough into two even masses and roll each into a ball. Place in a tray and cover with plastic wrap; let rest 20 minutes. Place a dough ball on a moderately floured surface. Make a dimple in the center and work your way outwards until you have a pizza dough about 12" across with a prominent outer crust. Liberally butter the base and walls of a 12" cast iron skillet and place the dough in it. Add as much sauce as you like. Top with ham, then pepperoni, then 1/2 of the fresh mozzarella, then half the shredded mozzarella all the way out to the wall of the pan(the crispy, caramelized cheese is a feature, not a bug), then a covering of bacon bits, then sausage bits, then grate over as much Parmesan as you like. Bake 17-20 minutes. While baking, melt four tablespoons(60g) butter and add in any spices you like(I used oregano, basil, and garlic powder). When the pizza is done, immediately brush the crust heavily with the herb butter. Let rest in the pan for 5 minutes. Transfer to a cutting board and slice into 6 pieces. When the pan is still warm but is cool enough to handle, butter the pan and repeat the process with the second dough ball. Eat and enjoy!

For the crust: 2 3/4 cups(385g) all-purpose flour

3 tablespoons (40g) granulated white sugar

1 teaspoon salt

I/2 cup(113g) unsalted butter cold

1/2 cup(103g) shortening cold

1/2 cold water

1 large egg

For the filling: 3 lbs(1350g) nectarines

1/3 cup (46g) all-purpose flour

1/4 cup(32g) cornstarch

1 tablespoon lemon juice

1 cup (220g) granulated white sugar

1/4 cup(54g) light brown sugar

1 teaspoon cinnamon

1/teaspoon salt

Start by making the crust. Place the flour, sugar, salt, butter, and shortening in a food processor. Pulse until the fat is pea-sized and coated in flour. Add the water 1 tablespoon at a time and pulse until it starts forming large clumps. Place on a work surface and bring into a coherent disk. Cut in half and form each into a smaller disk. Wrap each in plastic wrap and refrigerate 45 minutes to 2 days. Now on to the filling!

Bring a medium stock pot full of water to a boil. Make a shallow x cut in the bottom of each nectarine. Preheat the oven to 450F. When the water boils, add the nectarines and blanch for 30-45 seconds before removing to a bowl of cold water. When the nectarines are cool enough to handle, peel them, pit them, add cut them into small slices into a mixing bowl. Add the lemon juice and toss. Add the flour, starch, sugars, salt, and cinnamon. Toss to break up the sugar evenly. Drain through a colander to remove excess liquid (this will keep your pie from getting soggy). Remove the dough from the refrigerator. Liberally flour a work surface and roll one out to the size of your pie pan, dusting the top with flour(mine is a deep 9" so I rolled it out to about 12"). Transfer the dough to your pie pan, making sure it is in direct contact with the pan everywhere. Beat the egg in a small bowl. Brush the base and sides with about half of the egg, saving the rest. Pour the fruit into the shell and even out with a spatula. Roll the second dough wheel out like the first., although it doesn't need to have as large as circumference as before, just enough to cover the top. Crimp the pieces of dough together at the edge. Use the rest of the egg to paint the upper crust. Cut vents into the top crust. Optionally, dust with sugar. Place on a baking sheet and bake on the middle rack for 10 minutes before lowering the heat to 350F and baking about another hour. The filling should be bubbling from the vents and your crust should be golden brown. Remove to a cooling rack and let cool completely. Cut in and enjoy!

You will need: 3/4 cup(12 tablespoons/170g) unsalted butter softened, 1 1/2 cups(300g) granulated white sugar, 2 large eggs at room temperature, 2 cups(260g) all-purpose flour, 2/3 cup(60g) unsweetened baking cocoa powder, 2 teaspoons cognac(if you want, you could use vanilla extract/essence), 1 teaspoon instant espresso powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and sanding sugar(optional)

Place the butter and sugar in a stand mixer bowl with the paddle attached. Mix at medium, about 4 minutes, until the mixture is fluffy, airy, and pale yellow. Add 1 egg and mix at medium until fully incorporated. Repeat with the second egg. Add the cognac and mix at medium for about 30 seconds. In a mixing bowl, combine the flour, cocoa, espresso powder, salt, and baking soda. Whisk to evenly distribute the dry ingredients. Add about 1/4-13 of the dry ingredients to the stand mixer bowl and mix on low until all the dry ingredients are incorporated. Repeat until all the dry ingredients are added, occasionally stopping the mixer and scraping the bowl down with a spatula. After the final addition of dry ingredients, mix until almost all of them are incorporated. Remove the bowl from the stand and use the spatula to fold in any dry pockets into the dough. Cover with plastic wrap and refrigerate 45 minutes-2 hours. Preheat the oven to 350F/177C and line two baking sheets with parchment or Silpats. Portion the dough into 20-24 roughly even masses. Roll into balls and place on the baking sheets about 2" apart. Place one sheet in the refrigerator while baking the first on the middle rack of the oven for 8-10 minutes, until the cookies no longer look moist. Remove the sheet and place the second in to repeat. Sprinkle the baked cookies with sanding sugar while still hot. Let sit on the baking sheet 4-5 minutes before transferring to a cooling rack.

Fill a shaker with ice. Add 1 shot rye whiskey, 1 shot cognac, 1.5 shots sweet vermouth, and 0.5 shot ginger liqueur. Add 2-3 dashes of Peychaud's bitters. Shake until the shaker is frosted. Strain over fresh ice in a rocks glass. Add a cinnamon stick as a garnish. Enjoy!

You will need: 1/2 cup(113 g) softened unsalted butter, 3/4 cup(210 g) creamy peanut butter, 1 1/4 cups(250 g) light brown sugar, 1 1/4 cup(163 g) all-purpose flour, 1/2 cup(42 g) unsweetened baking cocoa, 2 tablespoons whole milk at room temperature, 1 teaspoon vanilla extract/essence, 1 large egg at room temperature, 1/2 teaspoon salt, and 3/4 teaspoon baking soda.

Preheat the oven to 350F and line two baking sheets with silpats or parchment paper. In a medium bowl, combine the flour, cocoa, salt, and baking soda. Whisk to fully incorporate and set aside. In a large mixing bowl, combine the butter, peanut butter, brown sugar, milk, and vanilla. Mix at medium speed with an electric mixer until the mixture is homogeneous, stopping occasionally to scrape the bowl down with a spatula. When the mixture is smooth, add the egg and mix at medium speed until even and smooth. Add a fourth of the flour mix and mix at low speed until it is fully incorporate. Repeat with a second and third portion. When you add the final fourth, mix in with a spatula. Portion the dough out into 24 even masses and place on the baking sheets about 2" apart from one another. Bake for 8-10 minutes, rotating the sheet positions halfway through. Remove from the oven and let sit about 5 minutes on the sheets before transferring to a cooling rack. Pour a glass of milk and enjoy!

You will need:
2 cups(225-250g) vanilla wafers
6 tablespoons(78g) light brown sugar
1/2 cup(~55g) almond flour(if you don't have it and can't find it, use the same mass of sliced almonds run through a food processor)
3 tablespoons(45g) unsalted butter
1 1/2 lb.(681g) fresh plumcherries(you can substitute in any type of stonefruit you like)
3/4 cup(180mL) black rum(you could use golden instead; just avoid white rum as it typically has very little flavor)
1/4 cup(50g) granulated white sugar
2 tablespoons(30mL) water
1 teaspoon unflavored gelatin
2 cups(454 g) mascarpone cheese
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Preheat the oven to 350F(177C). In a small skillet over medium-high heat, toast the almond flour, stirring frequently, until it takes on a golden-brown color. Melt the butter. In a food processor, mill the wafers into fine crumbs. In a medium mixing bowl, combine the butter, almond flour, crumbs, salt, and4 tablespoons brown sugar. Mix until the butter is thoroughly distributed and the mixture has the consistency of wet sand. Dump into an 11" tart pan and press out evenly on the base and walls with a flat-bottomed glass. Bake until golden-brown, 10-15 minutes, then remove to a cooling rack and allow to cool completely. Chop the fruit into bite-sized pieces, discarding the pits. Combine the fruit, white sugar, rum, and salt in a medium saucepan over medium-high heat, stirring until sugar dissolves. When the liquid comes to a boil, reduce the heat to medium and let cook until the liquid is viscous and syrupy, 10-15 minutes. Transfer to a mixing bowl and let cool slightly, about 5 minutes. Add the remaining fruit and mix until all pieces are evenly coated with the syrup. Set aside. Combine the water and gelatin and microwave until the gelatin is completely melted, about 30 seconds. Allow to cool 2-3 minutes. In a mixing bowl, combine the mascarpone, gelatin, remaining brown sugar, remaining rum, vanilla, and a pinch of salt. Whisk until the mixture is smooth and homogeneous. Pour the cheese mixture into the tart pan and spread evenly with a spatula. Top evenly with the fruit. Cover with plastic wrap and refrigerate at least 30 minutes, up to two days. Enjoy!

I made this with some peaches purchased at the farmer's market and gifted to me by my dear mother. Truth be told, she heard me mention this and she wanted some, but I don't mind obliging her if she's buying the produce.

You will need: 1 large can of biscuits(it's a bit of a cheat, but I'm not going to make the effort of making my own when I'm not really impressed with the ones I make), ~2 lbs.(~1kg) fresh peaches, 1/4 cup(50g) granulated white sugar, 1/4 cup(55g) light brown sugar, 2 tablespoons cornstarch, a pinch of salt, granulated white sugar for garnish and pumpkin pie spice

Begin by preheating the oven to 400F and bringing about 4" of water in a medium stockpot to a boil. When the water boils, plunge in the peaches for 30 seconds and immediately remove to a bowl of cold water. When the peaches are cool enough to handle, you can easily remove the skins by peeling off a small part; the skin should easily pull away from the flesh. Cut the peeled peaches into wedges. Discard of the skins and pits. Place the peach wedges in a 12" cast iron skillet and combine with the sugars, cornstarch, salt, and some pumpkin pie spice(to your liking). Stir the peaches well to distribute the dry ingredients evenly. Most importantly, make sure the cornstarch is evenly distributed and is smooth in the juices as this will thicken them as they bake. Remove the biscuits and cut each in half. Place in an even distribution over the fruit, leaving spaces between them; this will allow for the spread of the biscuits and will also allow some syrup to bubble up between them. Bake on the middle rack for about 30-35 minutes, when the biscuits are golden-brown and are no longer soft. Remove from the oven and let cool until the bubbling subsides, about 5-10 minutes. Serve warm with vanilla ice cream. Enjoy!

This date back centuries, when a well-known French chef, Auguste Escoffier, was tasked with preparing something special for Queen Victoria of the United Kingdom. This is a great dinner party dish, especially if your guests can watch a small pyrotechnic display. One of the best things about this is that the part that takes the most time is preparing the cherries.

You will need: 1 lb.(454 g) sweet cherries, stemmed and pitted, 1/2 cup(100 g) sugar, the juice and zest of one orange(you want to have about 1/2 cup(120 mL) of liquid - if yours is inadequate, add water to get there, 2 tablespoons of corn, arrowroot, or tapioca starch, 3 tablespoons spirits of at least 80 proof(40% by volume; I used gold rum and cognac, but kirschwasser is frequently used, as is bourbon), and vanilla ice cream.

Place the sugar and starch in the pan and whisk well to fully combine. Add the juice/water and whisk over medium-high heat constantly. Make sure to fully break up any clumps of starch as they will make lumpy sauce, which isn't great. After a few minutes, the mixture will start to slightly gel. At this point, add the cherries and orange zest and mix well to fully combine. Reduce the heat to medium-low. After a couple minutes, the cherries will begin leaching out their juices. Continue stirring frequently until the cherries are soft, about 10-12 minutes. The resultant mixture should be a royal purple color and should have a glossy sheen. Measure out the alcohol away from the stove and, whatever you do, DO NOT POUR DIRECTLY OUT OF THE BOTTLE INTO THE PAN!!! Using a fireplace match or a barbecue lighter, set the alcohol aflame. Shake the pan back and forth to fully distribute the alcohol until the flames die down. If the flames jump dangerously high, cover the pan immediately to extinguish them. Remove from heat and serve warm over vanilla ice cream. Enjoy!

En l'an 1897, Auguste Escoffier a cre'e ce plat pour le jubile' de diamant de la reine des Royaumes-Unis, Reine Victoria. Surement, il faut seulement les cerises fraiches, du sucre, un peu jus d'orange(et le zeste!), et un peu cognac(seulement une suggestion - utilisez un alcool a forte teneur), et de la fe'cule - oups, j'ai presque oublie' les cerises, et il les faut, certainement!

Retirez les tiges et les noyaux des cerises. Il faut ~450g. Mettez-lez a cote. En une grande poele, combinez 100g du sucre avec 2 cac fe'cule de mais(vous pouvez remplacer avec marant ou tapioca). Mettez-la au feu moyen-haut. Ajoutez le jus d'orange et assez d'eau pour faire 120mL. Battez bien au fouet constantamente. Apres 2 ou 3 minutes, il commencera a epaissir. Ajoutez les cerises et le zeste d'orange et melangez constantement. Laissez bouillir et mettez au feu moyen-bas. Les cerises commenceront a rendre leur jus apres 2-3 minutes. Melangez-les frequemente jusqu'a ce que les cerises ramollissent, dix a douze minutes. Mesurez 45 mL d'alcool loins de la poele. Utilisez une allumette pour cheminee ou un allume-barbecue. Versez la alcool dans la poele et faites flambe' - c'est le raison pour gardez les mains loins du fou. Agitez la poele jusqu'a ce que les flammes s'éteignent. Si neccesaire, mettez un couvercle sur la poele si les flammes saute trop haute. Retirez du feu. Versez sur la glace a vanille. Profitez bien!