How To Flambe Successfully Recipes

HOW TO FLAMBE SUCCESSFULLY

HOW TO FLAMBE SUCCESSFULLY image

Categories Dessert

Number Of Ingredients 10

Ingredients

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.

Steps:

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.

BANANAS FLAMBé

Bananas Flambé image

Delicious flaming dessert. Flaming in fire but melts in your mouth.

Provided by Lynn Ann

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

4 tablespoons unsalted butter
1 cup brown sugar
1 tablespoon ground cinnamon
3 fluid ounces banana liqueur
4 medium bananas, peeled
4 fluid ounces coffee-flavored liqueur (such as Kahlua®)
4 scoops vanilla ice cream

Steps:

Melt butter in a medium skillet over low heat. Add brown sugar and cinnamon; stir frequently and cook until sugar dissolves and sauce is thick, about 3 minutes. Add banana liqueur.
Slice bananas in half lengthwise and gently place in the skillet. Cook for 1 minute, then gently turn and cook until brown and soft, about 1 to 2 minutes more.
Add coffee-flavored liqueur and cook until hot, 1 to 2 minutes. Tip the skillet slightly and ignite the rum with a lighter. Remove skillet from the heat.
Scoop ice cream into 4 bowls. Add a banana to each bowl and pour warm sauce over top. Serve immediately.

Nutrition Facts : Calories 569.6 calories, Carbohydrate 91.2 g, Cholesterol 39.8 mg, Fat 14.4 g, Fiber 4.1 g, Protein 2.3 g, SaturatedFat 8.9 g, Sodium 33.1 mg, Sugar 74.5 g

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