By William S. “Sandy” Kaplan

When I cook (something my wife says I don’t do enough) I like to do something special. There are times I like to experiment with ethnic dishes or an unusual main course. For a special occasion, or for no occasion at all, I sometimes like to do a flaming dessert to dramatically end a leisurely dinner.

These flaming desserts are quite easy to do, but I want you to remember to BE CAREFUL. You’re playing with fire here!

You can set any whiskey, wine, or liquor on fire by heating it up and applying a flame. Julia Child says, “Never pour from the bottle.”

Flames can leap up the stream of alcohol and right into the bottle‚Äîwhich can then explode! It has happened. Always pour from the bottle into a ladle, and from the ladle into the chafing dish. I also add this advice—don’t lean over the pan while cooking since alcohol fumes catch fire easily and can flame up in your face.

Make sure the fire under the pan is hot. If you are trying to flamb√© something at the table, don’t use a little alcohol wick or candle. Use a large container of Sterno or a small butane gas flame. When it’s time to light the alcohol, be sure the food and liquid in the pan is bubbling hot or the liquor won’t light. To be absolutely sure you can heat the liquor in a separate pan and when it’s bubbling, light it and pour it over the dessert. If you’re doing this at the table, it’s a good idea to place everything on a large tray or cutting board, in case flames spill over onto the table.

This may all sound complicated but I promise it really isn’t. Try flaming a dish in the kitchen a few times to get used to how everything works before you try it out on guests. Rather than make the dessert at the table, I usually invite everyone into the kitchen for a little “dessert drama.” Everyone can take a breather and watch the preparation. Sometimes I light the liquor in the pan while it bubbles and other times I light the liquor and pour it over the dessert. We usually serve the plates right at the stove and everyone goes back to the dining room to eat dessert and have coffee.

Probably the most famous flaming dessert is Crepes Suzette. The dish was created for the Prince of Wales, the future Edward VII, in 1898, at the Café de Paris in Monte Carlo. The prince himself named it after his lovely companion, Suzette. The dish is composed of delicate French pancakes bathed in caramelized orange butter, then flamed in orange liquor and Cognac. Needless to say, this is not a dish for a beginner to try. I would, however, recommend you order this dish for your next special occasion. The preparation is a pleasure to behold, and the taste is heavenly to say the least!

Here are a few simple recipes that you might want to try out on your family so you can get the hang of it before doing it in front of guests!

APPLES IN BOURBON

BANANAS AU RUM

Try any of these desserts and experiment for yourself; it’s a lot of fun. I’m off to flamb√© a Kahlua, roasted pecan, and homemade mango and lime ice cream dessert!

Filed Under: Food Talk