What all can you flambe?
I was going to make some nice fried plantains this weekend and while browsing over recipes bumped into a sort of dessert plantain topping over ice cream, basically you brown plantain slices, throw in some brown and confection sugar and then flambe the stuff with a half cup of rum.
It was my first flambe experience and went very well (meaning I didnt burn my house down.) Now my curiosity is piqued but my googling flambe recipes was pretty unsuccessful.
So... what all can you flambe?
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13 Comments:
Your kitchen if you're not careful.
Lorenzo at 5:39PM on 08/17/09
Coq Au Vin (Martha Stewart's recipe)
Cherries Jubilee
Crepes Suzette
Baked Alaska
AnnieNT at 5:49PM on 08/17/09
we love to do peaches and berries such as rasberries, blueberries or peach. Also, a nice trick is to sprinkle cinnamon while the flame is still going to get that sparkle effect.
ravenouscouple at 7:28PM on 08/17/09
We've had saganaki (fried cheese) at a Greek restaurant, which is flambeed as the waiter approaches the table. It's great...just really, really, really salty.
Opa!
Cassaendra at 7:36PM on 08/17/09
Those peaches and berries look great ravenouscouple. I think i'll have to try that this weekend after BBQ
AyeEat at 8:17PM on 08/17/09
Flambe bananas for foster, hot coffee cocktails that you flambe orange peel into it to release the citrus oils yum. Chicken or some other bird with cognac dbl yum.
pjracz10 at 8:36PM on 08/17/09
Pretty much anything. Even coffee.
CJ McD at 6:03PM on 08/18/09
Toss a little cognac or brandy over a steak and flambe to finish.
Flambe shrimp or brochettes (kebobs).
Flambe your fajitas with a little tequila.
Flambe your chicken with a pinch of brown sugar and some bourbon.
Fruits like cherries, apples, pineapple, peaches, mango, rasberries, etc. all flambe well. Use a complimentary liquor or liquer flavor.
Flambe saute'd mushrooms, sweet potatoes.....
CJ McD at 6:22PM on 08/18/09
Thanks CJ!
I was worried that using the method on meats would do something strange becasue wikipedia said flambeing changed the chemical composition or something to that effect.
Tequila flambed fajita sounds like good eating to me!
AyeEat at 7:19PM on 08/18/09
I've been known to flambe an oven mitt, but now that I think if it, that wasn't exactly the goal I had in mind.
dbcurrie at 7:31PM on 08/18/09
AyeEat-
It sort of caramelizes the surface of your ingredients. Less alcohol, shorter the flambe time-- or just put a lid on it to stop the process.
*L* @ dbcurrie
Yes, I bet we've all done that. Oven mitt, kitchen towel......
CJ McD at 8:53PM on 08/18/09
My husband can, and will, flambe anything if I don't keep a close eye on him.
finewinendine at 8:48AM on 08/19/09
I was flambeing something or other not long ago and I said to my wife, whose back was turned towards me, "hey, check this out." As she turned, I ignited the booze. She screamed as two feet of flames leapt from the pan. At least I thought it was funny.
As Julia Child said, "it's not necessary, but it certainly is great fun."
MarvinDog at 9:16AM on 08/19/09