How To Flambe
Learn the art of sweetening fruits, crepes, meats, poultry , then lacing them with liquor to set them aflame! Flambe!
Flaming dishes are served in many restaurants today and much to the surprise of many, with a few simple tips, they can be served right at home. The art of sweetening fruits, crepes, meats, poultry, and other food items, then lacing them with liquor to set them aflame has become very popular since it adds a flare to your culinary delights. But precautions should always be taken when you are flambéing a dish. Be sure to light the dish of your choice at the table rather than attempting to carry it while it is aflame. You should also avoid wearing lacy cuffs or items of clothing that might easily catch fire or be near the flambéed item. Always be sure that the item you are flambéing is not placed too close to flammable items as well.
When you flambé a food item, most of the alcohol burns away leaving the flavor in the food. You will always want to use liquor that is high in alcohol. In most cases, vodka, brandy, or whiskey is best. Wine does not have enough alcohol content for flambéing and will only give you a fizzle instead of a flame. Be sure that the food and the liquor are both warm before you use them to flambé.
One of the simplest and most popular dishes to flambé is crepe Suzette. Crepe is a French word for a thin pancake that is often rolled or folded around a filling. To make this dessert you will need twelve crepes. The batter for the crepes must be prepared at least one hour before cooking to allow the flour to swell. To make the batter mix put 1\2 cup cold water, 1\2 cup milk, 2 eggs, 1\4 teaspoons salt, 1 cup sifted flour, 1 tablespoon sugar and 2 tablespoons butter in a blender at high speed. When the mixture is smooth and the consistency of heavy cream, it is ready to cook. To cook the crepes, use a heavy skillet with a six-inch bottom. Coat it lightly with a few drops of oil or butter and heat until it is almost smoking. Pour 1\4 cup of the batter into the skillet and quickly tilt it in all directions to completely coat the bottom of the pan. When the edges of the crepe are lightly browned, loosen the edges with a spatula and turn it over. For the filling, use a heated chafing dish. Melt 3\4 cup of butter in the dish and then add the grated rind of one lemon, one orange, 1\2 cup orange juice, and 1\4 cup of sugar. Heat this mixture stirring constantly until it has reduced in size to about half. Add your homemade crepes one at a time, being sure to thoroughly coat them. Then fold the crepes into quarters and push them to one side. Lightly warm 1\4 cup of brandy and 1\4 cup of orange liqueur. Add to this 2 tablespoons of rum and pour the mixture over the crepes. If the chafing dish is not on your table, take it to the table quickly and ignite the dish by touching a lighted match to the edge of the chafing dish. When you serve each crepe, be sure to spoon some of the sauce on top.