|
Flambeeing is igniting a warmed liqueur that has been poured over food. The actual reason for flambeeing is to add the flavor of the liqueur to the foods, without adding the alcohol.
In selecting a liqueur to use for a flambee, choose a liqueur that is at least 80 proof, or 40% alcohol by volume. The higher the proof, the longer the flames will last. While any 80 proof liqueur may be used, you will need to pick one that the flavor will be adding something to the dish that you are flambeeing. Good choices are Brandies (both regular and flavored), Cognac, Dark Rums, Whiskeys, Grand Marnier, Cointreau or Triple Sec.
Now on to how to flambee, please remember to use extreme caution here, you will be dealing with a liquid that is on fire!
You will first need to get all of your things together. Be sure to use a metal plate, serving platter, bowl or pan with a rim, to hold the food for flaming. Cover any surfaces with a metal tray in case of spills. Also be sure to practice flambeeing before inviting guests to watch, you want to make sure that these steps are performed flawlessly, if you want to impress your guests.
The first step will be to warm your liqueur, it must be heated until just warm, you will be able to see vapors rise from the liquid. Do not overheat your liqueur, or the alcohol will evaporate, and it will not flambee. To warm your liqueur, place the amount needed for your recipe in a long handled ladle, a butter warmer or tiny saucepan. Now hold the vessel over the flame of a candle, or other flaming heat source. If you are using a tiny saucepan, you can use an electric hot tray or other portable cooking object. Never, ever pour your liqueur directly from the bottle into a hot vessel, or into a already flambeeing dish. The flames can travel up the stream and into the bottle.
Once you can see the vapors rising from the liqueur, carefully move your candle next to your vessel and tilt your vessel so that vapors ignite, not the liquid. A long fireplace type match can also be used in this step, if you have used a pan.
When the liquid has ignited, now carefully pour it over the hot food. Be sure to do this step very carefully, keep hair, clothing, and any other objects away from the flaming food. To keep your flaming going, spoon the liquid around a bit so the all the liqueur will burn.
Do not try to carry the dish while flaming, this is best done on a serving cart slightly away from your table. Where your guests will be able to watch the process, without being in danger of getting burned. I recommend having a fire extinguisher at hand, just in case of an accident. Also a large metal lid, to cover the dish in case your flambee gets out of hand.
While desserts are generally known as flambee foods, I am including several other recipes.
FLAMING BAKED ONIONS
3 pounds (or 4 large) sweet onions
1 tablespoon butter, cut into pieces
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
½ cup Scotch Whisky
Heat your oven to 375. Peel your onions and slice the bottoms so that they will sit. Prick the sides of the onions several times with a fork, this will keep them from popping.
Place the onions in a shallow baking pan, dot with butter and sprinkle with salt and thyme.
Cover the pan with aluminum foil, and bake for 30 minutes. Uncover the pan and continue baking for 45 to 60 minutes.
Remove the onions to a flameproof metal shallow casserole. Bring to your serving cart. In a long handled ladle, gently warm the Scotch until the vapors begin to rise. Ignite and pour carefully over the onions. When the flaming is done, serve.
APRICOT RUM CAKE
1/4 cup dried apricots, coarsely chopped
3/4 cup golden rum
1 16 ounce can apricot halves, drained
1 cup butter or margarine, softened
½ cup sour cream
4 eggs
2 teaspoons vanilla
2 cups sugar
3 cups flour
½ teaspoon salt
½ teaspoon baking soda
1 12 ounce jar apricot preserves
In a small bowl, combine the dried apricots and 1/4 cup of the rum, let this stand for 20 minutes.
Preheat your oven to 325. Grease and flour a 10 inch tube pan.
In a blender or food processor, puree the apricot halves. Stir in the dried apricots which have been soaked in the rum.
In a large bowl, beat eggs, butter, sour cream, vanilla and sugar until well blended. Now add the flour, salt, baking soda and the apricot mixture. Beat at low speed until just combined.
Pour the batter into the prepared pan. Bake 1 hour and 15 minutes, or until a tooth pick inserted in the center comes out clean. Cool in the pan 5 minutes. Loosen the edges of the cake and invert onto a metal serving platter with a rim.
Next, heat the preserves. Strain, and stir in 1/4 cup of the rum. Brush this glaze over your cake, repeating every few minutes while the cake is cooling until all the glaze is used.
This cake can be made several days ahead, it’s flavor will improve over that time.
When ready to serve, bring your cake to your serving cart. Warm the remaining rum until the vapors rise. Ignite and carefully pour over the cake. When the flaming is completed, cut and serve your cake.
SWEET AND SOUR CHICKEN FLAMBEE
6 chicken breast halves
1 tablespoon vegetable oil
1 clove garlic, finely chopped
1 cup pineapple juice
2 tablespoons cider vinegar
½ teaspoon salt
1/4 cup orange juice
2 tablespoons cornstarch
2 teaspoons brown sugar
½ of a small sweet red pepper, cut into 1 inch cubes
½ of a small sweet green pepper, cut into 1 inch cubes
1 cup pineapple chunks
½ cup orange slices
1/3 cup orange flavored liqueur
Rinse your chicken breasts, then pat dry. In a large skillet, heat oil over medium heat. Add chicken, skin side down, and saute until golden brown, about 7 minutes.
Turn chicken, add garlic, pineapple juice, vinegar and salt. Cover tightly and simmer until the chicken is fulled cooked, about 15 minutes. Remove the chicken.
In a small bowl, combine the orange juice and cornstarch, then add this to the liquid in the skillet. Add the brown sugar. Cook, stirring constantly until thickened.
Add the chicken, peppers, pineapple, and orange slices to the sauce. Simmer until the peppers are tender.
Arrange the chicken on a flameproof serving platter and spoon the sauce over. Bring the platter to your serving cart. In a long handled ladle, carefully warm your orange liqueur until the vapors rise. Ignite and pour over chicken. When flaming is finished, serve.
FLAMING COFFEE- this will make four cups of coffee
2 cups freshly brewed coffee
½ cup coffee flavored liqueur
sugar cubes
1 ½ cups whipped cream
On a large metal serving tray, arrange all of the items that you will need for your flambee. Just before serving pour two cups of coffee (you will be doing this two cups at a time). Pour half of the liqueur into a long handled ladle. Warm liqueur using a candle until the vapors rise, ignite your liqueur and pour into the two cups of coffee. Repeat this step with the remaining two cups of coffee.
When the flambeeing is done, serve the coffee along with the sugar cubes and whipped cream.
I hope this gives you an example of what types of things can be flambeed, just remember to use extreme caution, and enjoy impressing your guests.
| 
