Flambé Recipes

Impress your guest with a variety of flambé recipes from salads to desserts when you try one of these fabulous flambé recipes. Now, it is time to become skilled in the creation of a staged cooking that will dazzle them and exude a dramatic, pleasurable effect. This will be a wonderful event of flickering flames and showmanship that will set the night on fire.

Flambé Recipesdetails-servierwagen (1)

The art of glamorous food presentation

Theatrical and Showtime Flambé Recipes

Flambé refers to the act of adding flames to your cuisine, using either liquor or liqueur as an accelerant. This is most often used for a dramatic effect, as well as the cultivation of an affluent essence. Flaming dishes that are served in any restaurant today can be served right at home. The process of preparing food for flambéing includes sweetening fruits, crêpe’s, meats, poultry, and other food items, and then lacing them with liquor to set them aflame—this has become a very trendy phenomenon, as it intensifies the flare of your culinary delights.

Now, it is time to learn culinary showmanship and have fun.

This section will teach you how to put on a little show in front of your guest while cooking. For example, you may opt to do the following: light the burner, then place a ten-inch flambé pan on the burner and add two tablespoons of butter. Then, add a quarter cup of sugar and allow it to melt. Add four tablespoons of cherry juice, red currant jelly, and twelve black cherries to the sauce. Blend carefully. Turn the heat to high. Shift the pan at least two feet from the burner and introduce liquor from a jigger. Place the pan on the burner again. Tilt the pan slightly, allowing the liquor to automatically ignite. Voila! You have just created an amazing, dazzling show fit for human consumption.

Safety Tip: Never pour liquor directly from the bottle while the pan is near the stove.

Flambé means adding a high percentage of alcohol (especially brandy, rum, Grand Marnier, or whiskey) to a pan, then igniting it for show and flavor. Serve the dish directly from the pan as soon as the flames die.

Although flambé is often utilized as a visual effect and conducted tableside, it concocts much more than a dramatic scene. Igniting a sauce or dish with alcohol, in fact, alters the chemistry within the food.

“This is an elegant and amazing way to serve dinner by putting on a show. Your guest will love watching and will learn and enjoy the creation that was displayed before their eyes.”
– Playwright

Side Dish Accompaniments

As you prepare a flambé recipe, make sure you coordinate the preparation of a vegetable, starch, or miscellaneous side dish as an accompaniment. There are many romantic and seductive recipes that you can use for side accompaniments:

  1. Creative Side Dishes
  2. Vegetable Recipes
  3. Potato Recipes
  4. Rice Recipes
  5. Risotto Recipe

Tabletop Heat Source (Burner)

Max Burton Mr. Max Table Top Burner (Black)
The best-known and most popular table burners used are butane and propane, which are regulated by a thumb-operated control. Tabletop butane burners provide an adjustable heat range similar to a gas stove. The heat source will be an important piece of the puzzle while you are tableside cooking. When cooking with a portable stove, the essential factors you’ll need to consider are fuel, stove size, control of heat, and stability.

When choosing a stove, you can opt for either a plain one or a fancy one. One of the best options is a mini butane gas burner. These burners resemble a top stove range cooking unit and are regulated by a dial or lever. They offer the highest heat and the most efficient control. Another decent choice is the mini electric stove top. Find one that will sufficiently regulate the temperature.

Cooper and Stainless Steel Flambé Pans


Paderno World Cuisine 10-5/8-Inch Stainless Steel Flambe Pan
Even though the heat source is important, the flambé pans are just as essential. Copper and stainless steel crêpe pans are perfect for withstanding excessive heat, both outside and inside. They are deep enough to prevent any overflow of ingredients, which could occur during their rotation near the end of the flambé experience. All copper crêpe pans lined with stainless steel are ideal for housing flames in their interiors. However, some of their shapes preclude the flambéing of large items, such as steak, fish, or poultry. These main dishes require deeper and more spacious pans. When purchasing copper and stainless steel crêpe pans, look for depth for recipes that require a spacious pan.

Lighting the Fire and Flames

While flambé is an entertainment and attractive way to add subtle flavor to a dish, it must be done very cautiously and in managed locations. If you decide to try a flambé at home, be sure to remove your pan from the burner before adding any alcohol. Otherwise, the alcohol might splash into the flames below and create a fire on your stovetop.

Use extreme caution when cooking, as there are open flames. Do not lean over the pan as you light it. You cannot simply dump booze on food and throw in a match. Precautions should always be taken when you are flambéing a dish. Heat the brandy or liquor in a saucepan just until bubbles begin to form around the edges. It can also be heated in a microwave oven for twenty seconds, at 100% power, in a microwave-proof dish. Do not allow it boil. Then, pour the liquor over the food, strike a long fireplace match, and set it ablaze. Always ignite the fumes, not the liquid itself. Use brandy or eighty-proof liquor. Liquors that are higher in proof tend to be too volatile when lit. In most cases, it would be best to use vodka, brandy, or whiskey. Wine does not contain enough alcohol for it to be flambéed—it will only give you a fizzle instead of a flame.

“If you don’t want to use liquor in your cooking, place sugar cubes (soaked in a flavored extract) along the edges of the pan and ignite.”

Fire Extinguisher, Cell Phone, and Fire Insurance Safety

A fully charged fire extinguisher should always be nearby. You should also have a cellular phone at hand, should you need to call the fire department. Never leave a lit burner or stove unattended. Stoves and burners should be placed on a sturdy table that will not tip over. Keep the flame at least three feet away from flammable objects, such as drapes, hair, and clothing. Check for smoke detectors and automatic sprinklers. Make sure your fire insurance is up to date.

Theatrical and Showtime Tableside Setup

This is certainly a must-study section if you are planning to do the tableside cooking. Practice makes perfect. Set up the necessary equipment and practice a recipe before putting on a public performance (or at least do a dry run). Tableside setup primarily involves laying out foods, contained in bowls and containers, onto a table in an orderly fashion. If necessary, place little marker notes to remind you of the order in which the required steps are performed. Then, perform a mini cooking show. By using these tips, your job will look as easy as 1-2-3.

Theatrical and Showtime Equipment List

If you plan to do a great deal of cooking in front of company, invest in some high-quality equipment. The right equipment will make the show look smooth.

The following is an inventory of equipment considered necessary for tableside food preparation:

“Gourmet portable stove and flambé pan.
A Portable table on wheels used to transport equipment and ingredients to and from the kitchen.
Assorted sizes of colorful bowls.
Pepper mill and salt shaker.
Small pitchers (used to contain liquids).
Serving spoons and forks.
Fire extinguisher.
Long-handled matches.
Tablecloths, napkins, and towels.
Chef’s apron and chef’s hat (optional, but amusing!)”

Make Your Performance Smooth and Skillful

The key to flambéing is being fully prepared before setting up the table for cooking. In order to make your performance look smooth and skillful, place all ingredients in the order in which they are to be used for cooking. This will help keep things organized. Every recipe will always entail a certain level of preparation, which is essential.

Bring your tools together and assemble your ingredients. Wash, trim, cut, prep, and measure your raw ingredients. Place all ingredients in bowls, pitchers, or on plates, as necessary. It is recommended to use a setup table upon which all of your necessary equipment, ingredients, and utensils can be laid.

Seduction and Romantic Dinner Flambé Recipes

  • Wild Sizzling Shrimp Pernod with Mushrooms (Flambé)
  • Flaming Samurai Swords with a Red Sea Sauce (Flambé)
  • Lobster Lisa in a Brandy Cream Sauce over Pastry Shells (Flambé)
  • Easy Pastry Shells
  • Don Juan Club Steaks with Lemon Mustard-Cognac Sauce (Flambé)
  • Banana and Peach Foster Infusion over Ice Cream (Flambé)
  • Fiesta Bing Cherries Jubilee with Brandy (Flambé)
  • Strawberry and Blackberry Sabayon with Grand Marnier (Flambé)

Seduction and Romatic Dinner “Flambé Recipe”

Wild Sizzling Shrimp Pernod with Mushrooms (Flambé)

Yields two servings.
This is a lost art form that is fun and easy, allowing you to put on a magnificent show. It’s pure entertainment. This is perfect as an appetizer. Pernod is an anise-based liquor made in France.

  • 1-½ ounces BUTTER cut into small pieces
  • 1 tablespoon FRESH GARLIC, minced
  • 12 large JUMBO SHRIMP, peeled and deveined
  • 1 cup BUTTON MUSHROOMS, thinly sliced
  • 2 ounces PERNOD LIQUOR
  • 1 ounce DRY WHITE WINE
  • 1 medium TOMATO, peeled and diced
  • ⅓ teaspoon FRESH OREGANO chopped
  • ⅛ teaspoon FRESH ROSEMARY chopped
  • ¼ cup HEAVY WHIPPING CREAM
  • ¼ teaspoon PAPRIKA
  • ½ teaspoon WORCESTERSHIRE SAUCE
  • ¼ cup FRESH CHIVES, finely chopped
  • 1 ounce BRANDY
  • SALT and WHITE PEPPER, to taste
  • 2 medium LEMON CROWNS, garnish
  • Tableside Equipment Needed
  • 1 FIRE EXTINGUISHER
  • 1 TABLETOP HEAT SOURCE (burner)
  • 2 LONG-HANDLED MATCHES
  • 1 large COOPER or STAINLESS STEEL FLAMBÉ PAN
  • 11 small BOWLS
  • 4 SERVING FORKS and SPOONS
  • 1 JIGGER
  • 1 BLACK PEPPER MILL
  • SALT shaker
  • 2 DINNER PLATES

Set up the table for cooking using ideas from “Theatrical and Showtime Tableside Setup”. Before you begin the process, read “Lighting the Fire and Flames”.

Light the burner and set the control to medium heat. Place a large flambé pan on the burner and add the butter. When the butter melts, add the minced garlic and sliced mushrooms. Cook for three minutes. Add the shrimp to the flambé pan and cook, stirring for several minutes until they are done (they will turn pink). Move the pan at least two feet away from the burner and pour a two-ounce jigger of Pernod into the pan.

Place the pan on the burner and tilt slightly to ignite Pernod (or use a long-handled match). When the flames die down, add two ounces of dry white wine and adjust the heat to high. Add the tomato concassée, oregano, rosemary, paprika, Worcestershire, chives, parsley, and brandy (from a jigger). Stir thoroughly. Add salt and pepper to taste. Cook for three more minutes, stirring constantly. Arrange shrimp on two plates garnished with lemon crowns and parsley sprigs. Spoon the sauce over the shrimp and serve.

Set the rice and vegetables on the table, family style, before cooking tableside. When finished, just take the weight off your feet and take pleasure in the meal. This can be a grand prelude to the focal meal to come later on.

Seduction and Romatic Dinner “Flambé Recipe”

Flaming Samurai Swords with a Red Sea Sauce (Flambé)

Yields two servings.
With this recipe, you will put on a flambé show. You will take cooked samurai swords, secure them into half of a pineapple, dribble them with 151-proof rum, and ignite them for a flaming samurai sword show.

When you make beef kabobs, you should always use a tender cut of meat. Two 15-inch gourmet metal skewers will suffice in this recipe.

  • Red Wine-Soy Sauce Marinade
  • ½ cup VEGETABLE OIL
  • ¼ cup DRY RED WINE
  • 1 tablespoon FRESH GARLIC, minced
  • ¼ cup SOY SAUCE
  • ¼ cup PINEAPPLE JUICE
  • ¼ cup HONEY

Red Sea Sauce

  • 1 cup TOMATO-BASIL SAUCE
  • ½ tablespoon CHILI POWDER
  • ½ cup ONION, grated
  • ½ teaspoon DRIED MARJORAM
  • ½ teaspoon DRIED THYME
  • ¼ cup DRY RED WINE
  • 2 tablespoons GRANULATED SUGAR
  • 1 tablespoon CORNSTARCH
  • 4 medium BUTTON MUSHROOMS washed
  • 1 medium RED BELL PEPPER, cut into squares
  • 1 medium ONION, cut into chunks
  • 6 ounces BEEF LOIN TENDERLOIN STEAK cut into four cubes
  • 1 6-ounce LOBSTER TAIL, cut into four cubes
  • 1 6-ounce BONELESS LAMB LOIN RIB CHOP, cut into four cubes
  • 1 large PINEAPPLE leaves attached
  • 2 ounces 151-PROOF RUM
  • 2 LONG-HANDLED MATCHES
  • 2 sprigs FRESH PARSLEY, garnish

Preparing Red Wine-Soy Sauce Marinade: Mix all ingredients listed for the red wine-soy sauce marinade in a bowl and blend thoroughly. Cut the vegetables. Combine with the beef, lobster, and lamb. Marinate in a large mixing bowl. Place in a refrigerator for four to six hours.

Preparing Red Sea Sauce: Combine all ingredients listed for the Red Sea sauce and simmer gently for fifteen minutes. Cool and refrigerate the sauce until needed. Drain the meat mixture from the marinade. Prepare two skewers, alternating the meat and seafood with the vegetables. Grill or broil the kabobs, turning and basting with the Red Sea sauce, for eight to ten minutes or until it reaches the desired doneness. Cover one large plate with saffron rice with Parmesan cheese and the Red Sea sauce. Embellish with the sprigs of parsley. Place it on the dinner table.

Flaming Samurai Swords Presentation: Before you begin the process, read “Lighting the Fire and Flames”.

Split the pineapple and its leaves lengthwise in half, using a big knife. Place one-half of the pineapple, with leaves attached, on a large silver serving tray—the flat side should face downward, and the flaming samurai swords should be laid to the side of the pineapple. Place a small cup of rum next to the samurai swords.

Place the silver tray on dining table. Pick up the skewers and insert them securely, at an angle, into the pineapple halves. Balance them and make sure they are securely placed. (Remove any flammable items and make sure that skewers are not close to anything,) Dribble the samurai swords with rum in an upward motion.

Using long-handled matches, ignite the skewers and sit back in chairs, marveling at the amazing flaming presentation. Serve the kabobs on large platters after the flames dissipate.

Using small napkins and forks, hold the samurai swords from the top, and slowly slide the meat and vegetables off the skewers, one piece at a time. Place on top of a bed of rice (which should already be on the plate). Voila! You are now all set to reap the rewards of your dramatic design.

Flaming Display: Carry Out to Table Setup

Place one-half of a large pineapple on a large, silver serving tray, with its leaves attached and its flat side facing downward. Place the cooked skewers on the side of pineapple with a small cup of rum.

Flaming Display at Table: Pick up the skewers with a napkin and insert them securely into pineapple halves, at an angle. Balance them carefully, making sure they will not tip over.

Seduction and Romatic Dinner “Flambé Recipe”

Lobster Lisa in a Brandy Cream Sauce over Pastry Shells (Flambé)

Yields two servings.
There’s lots of love in this Lobster Lisa tableside recipe! Serve this dish to that special someone in your life who really adores seafood—especially good seafood. Brandy is an alcoholic spirit distilled from fermented fruits—it has a wonderful, aromatic flavor that complements this dish perfectly.

  • 1-½ ounces BUTTER cut into small pieces
  • 16 ounces LOBSTER TAIL MEAT
  • 1 ounce BRANDY
  • ⅓ cup HEAVY WHIPPING CREAM
  • ⅓ cup TOMATO-BASIL SAUCE
  • ⅓ teaspoon CURRY POWDER
  • ¼ teaspoon DRIED TARRAGON
  • SALT and WHITE PEPPER, to taste
  • 2 teaspoons FRESH PARSLEY chopped
  • 2 EASY PASTRY SHELLS
  • 2 LEMON CROWNS, garnish
  • 2 sprigs FRESH PARSLEY, garnish

Showtime Equipment Needed

  • 1 FIRE EXTINGUISHER
  • 1 TABLETOP HEAT SOURCE (burner)
  • 3 LONG-HANDLED MATCHES
  • 1 large COOPER or STAINLESS STEEL FLAMBÉ PAN
  • 1 set SMALL BOWLS
  • 2 each SERVING FORKS and SPOONS
  • 1 JIGGER
  • 1 BLACK PEPPER MILL
  • 1 SALT SHAKER
  • 2 warm DINNER PLATES

Set up the table for cooking using ideas from “Theatrical and Showtime Tableside Setup”. Before you begin the process, read “Lighting the Fire and Flames”.

Light the burner and adjust the control to moderate heat. Place the pan on the burner and put in the butter. When the butter melts, add the lobster meat and cook, stirring for one minute. Move the pan at least two feet away from the burner and pour the brandy from the jigger, into the pan. Replace the pan on the burner. Light a long-handled match and place over the side of the flambé pan, allowing the brandy to ignite.

When the flames die down, push the lobster to one side of the flambé pan. Add the heavy cream, tomato sauce, curry powder, dried tarragon, salt, and pepper. Cook, stirring constantly until the sauce becomes smooth and creamy. Gently combine the lobster with the sauce.

Spoon the lobster meat and sauce into and over the pastry shells. Sprinkle with parsley. Embellish with lemon crowns and parsley sprigs, and serve. Voila! You are, at this moment, ready to bring together a magnificent presentation of your theatrical and culinary universe.

Easy Pastry Shells

Lay a sheet of frozen puff pastry on work surface. Cut into two 4” x 5” rectangles. Place pieces three inches apart on cookie sheet. Using a paring knife, slice a rectangle ¾-inch inside perimeter of each shell, cutting only halfway through. Refrigerate for thirty minutes. Preheat oven to 450°F. Carefully brush the top of each pastry with a mixture of one egg yolk and one teaspoon cold water (do not let egg yolk mixture run down sides of rectangles or shells―it will stop them from puffing up).

Bake in preheated oven at 375°F., until the edges rise (about twelve minutes). Then, reduce temperature to 325°F., and bake for an additional fifteen to twenty minutes, or until shells are golden brown in color. With a sharp knife, carefully cut around center section, removing tops. Scoop out any uncooked pastry in the center. Return shells with tops to oven, and bake for an additional three minutes. Place to the side until needed.

Seduction and Romatic Dinner “Flambé Recipe”

Don Juan Club Steaks with Lemon Mustard-Cognac Sauce (Flambé)

Yields two servings.
Club steaks are traditionally boneless, cut from the loin, and referred to as “New York strip steaks.” Use a good cut of meat, so it will be tender. Pound the meat out with a meat mallet to ensure tenderness.

  • 4 3-ounce CLUB STEAKS pounded out thin
  • 2 ounces SALTED BUTTER cut into small pieces
  • 1-ounce COGNAC
  • 6 medium BUTTON MUSHROOMS sliced thin
  • ¼ cup GREEN ONIONS, chopped
  • 1 tablespoon DIJON MUSTARD
  • 3 ounces DRY RED WINE
  • ½ large LEMON squeezed for juice
  • 1 teaspoons GRATED ORANGE ZEST
  • 3 drops WORCESTERSHIRE SAUCE
  • 1 cup BROWN SAUCE
  • ¼ ounce COGNAC
  • SALT and WHITE PEPPER, to taste

Showtime Equipment Needed

  • 1 FIRE EXTINGUISHER
  • 1 TABLETOP HEAT SOURCE (burner)
  • 2 LONG-HANDLED MATCHES
  • 1 large COOPER or STAINLESS STEEL FLAMBÉ PAN
  • 1 set SMALL BOWLS
  • 4 WOODEN FORKS and SPOONS
  • 1 JIGGER
  • 1 BLACK PEPPER MILL
  • 1 SALT SHAKER
  • 2 warm DINNER PLATES

Set up the table for cooking using ideas from “Theatrical and Showtime Tableside Setup”. Before you begin the process, read “Lighting the Fire and Flames”.

Light the burner and adjust the control to moderate heat. In a flambé pan, melt the butter. Season the club steaks with salt and white pepper. Cook for one minute, turning several times. Remove the pan at least two feet away from the burner and pour a 1-ounce jigger of cognac into the pan. Place the pan on the burner. Light a long-handled match and place over the side of the flambé pan, allowing the cognac to ignite.

When the flames die down, move the steaks to one side of the pan. Add mushrooms, green onions, and mustard. Stir until mixed thoroughly. Slowly pour in the red wine from a jigger, stirring constantly to combine. Squeeze the juice of half a lemon through a lemon wrap and add the Worcestershire sauce. Stir until mixed. Add the brown sauce.

Turn the steaks and stir until thoroughly combined. Add ¼ ounce cognac to the pan. Add salt and white pepper to taste. Simmer for one minute. Turn steaks several times, completely coating them with sauce. Arrange steaks on the plates. Spoon the sauce over the steaks and serve. Voila! You are now prepared to garner the plunder of your wonderful culinary handiwork.

Seduction and Romatic Dinner “Flambé Recipe”

Banana and Peach Foster Infusion over Ice Cream (Flambé)

Yields two servings.
This is a romantic and amazing dessert served with ice cream. Banana liqueur is produced by the maceration and infusion of bananas.

  • 2 scoops VANILLA ICE CREAM
  • 2 large MARTINI GLASSES
  • 1 ounce UNSALTED BUTTER cut into small pieces
  • 1 tablespoon GRANULATED SUGAR
  • 2 tablespoons BROWN SUGAR
  • 1 large BANANAS, peeled
  • 1 large FRESH PEACH, peeled, deseed and thin sliced
  • 1 ounce BANANA LIQUEUR
  • 1 teaspoon GROUND CINNAMON
  • ½ jigger WHITE RUM (151 proof)

Showtime Equipment Needed

  • 1 FIRE EXTINGUISHER
  • 1 TABLETOP HEAT SOURCE (burner)
  • 1 large COOPER or STAINLESS STEEL FLAMBÉ PAN
  • 1 set SMALL BOWLS
  • 3 LONG-HANDLED MATCHES
  • 2 SERVING SPOONS
  • 1 small PARING KNIFE
  • 1 JIGGER
  • 2 medium CLOTH NAPKINS
  • 2 DESSERT PLATES with PAPER LACE DOILIES

Set up the table for cooking using ideas from “Theatrical and Showtime Tableside Setup”. Before you begin the process, read “Lighting the Fire and Flames”.

Prearrange the ice cream in two large martini glasses. When you are ready, light the burner and adjust the control to moderate heat. Place the flambé pan on the burner and add the butter. When the butter melts, add the granulated sugar and brown sugar. Let the sugar melt, without stirring, and pour in the banana liqueur from a jigger. Adjust the control to high heat. Over flambé pan, slice the bananas into bite-sized pieces and add the sliced peaches. Turn the banana and peach’s several times until heated but not soft. Add the cinnamon.

Move the pan at least two feet away from the burner and pour the white rum into the pan; replace the pan. Light a long-handled match and place over the side of the pan so the rum will ignite. Blow out the match and watch the flame.

When the flames dissipate, arrange the bananas into a ring-like pattern around each scoop of ice cream. Rotate the pan over the burner until the sauce boils. Pour the sauce from the pan over the ice cream and serve. Voila! You are now ready to reap the rewards of your enchanting, theatrical dessert.

Sparkler Dash of Cinnamon

When a flambé is created properly, it produces a vividly beautiful and dramatic culinary presentation. Some of the chefs who fancy flambé occasionally add a dash of cinnamon to the flame, as the spice also burns in a wonderfully dramatic manner.

Seduction and Romatic Dinner “Flambé Recipe”

Fiesta Bing Cherries Jubilee with Brandy (Flambé)

Yields two servings.
This is a classical dessert of cherries spooned over ice cream. Either brandy or kirsch liquor can be used. Kirsch is a white brandy distilled from cherries and usually aged in a paraffin-lined cask, preventing it from adopting the color of the wood. It is also another name attributed to cherry schnapps.

  • 1 ounce UNSALTED BUTTER
  • 3 tablespoons GRANULATED SUGAR
  • ½ medium LEMON
  • 3 teaspoons RED CURRANT JELLY
  • 1 ounce KIRSCH
  • 12 BLACK BING CHERRIES and JUICE
  • 2 scoops VANILLA ICE CREAM, in stemware or bowls

Showtime Equipment Needed

  • 1 FIRE EXTINGUISHER
  • 1 TABLETOP HEAT SOURCE (burner)
  • 1 large COOPER or STAINLESS STEEL FLAMBÉ PAN
  • 1 set SMALL BOWLS
  • 3 LONG-HANDLED MATCHES
  • 2 SERVING SPOONS
  • 1 JIGGER
  • 2 medium CLOTH NAPKINS
  • 2 DESSERT PLATES with PAPER LACE DOILIES

Set up the table for cooking using ideas from “Theatrical and Showtime Tableside Setup” Before you begin the process, read “Lighting the Fire and Flames”.

Scoop the ice cream into two large wine glasses and place them in the freezer. Set the table up. Bring out the glasses of ice cream and put on a show. Light the burner and adjust the control to moderate heat. Place a large flambé pan on the burner and add the butter. When the butter melts, add the sugar and allow it to melt. Without stirring, squeeze the juice of half a lemon through a clean, white napkin into the pan. Add four tablespoons of cherry juice. When the juice is added, the syrup will crystallize.

With a serving spoon, stir the mixture until the sauce becomes smooth and thick. Add the red currant jelly and mix thoroughly. Turn the heat to high. Add twelve black cherries into the sauce.

When the sauce begins to boil, move the pan at least two feet away from the burner and add the kirsch from the jigger. Replace the pan on the burner. Light a long-handled match and place over the side of the pan, allowing the kirsch to ignite. When the flames dissipate, arrange six cherries into a ring-like pattern around each scoop of ice cream. Rotate the pan over the burner until the sauce boils. Pour the sauce over the ice cream and serve. Voila! You are now all set to reap the rewards of your delicious, theatrical dessert.

Seduction and Romatic Dinner “Flambé Recipe”

Strawberry and Blackberry Sabayon with Grand Marnier (Flambé)

Yields two servings.
Sabayon is easy to make, whether you choose to do so at the table or in the kitchen. Put on a display and take pleasure in this appetizing, sweet dessert. Grand Marnier is a cognac-based liqueur infused with orange peel.

  • 3 large EGG YOLKS
  • 2 ounces MARSALA WINE
  • 1-¼ ounces GRAND MARNIER
  • 3 teaspoons GRANULATED SUGAR
  • 1 cup FRESH STRAWBERRIES, sliced
  • 1 cup FRESH BLACKBERRIES, sliced
  • 1 cup FRESH WHIPPED CREAM

Showtime Equipment Needed

  • 1 FIRE EXTINGUISHER
  • 1 TABLETOP HEAT SOURCE (burner)
  • 3 LONG-HANDLED MATCHES
  • 1 STAINLESS STEEL MIXING BOWL
  • 1 WIRE WHIP
  • 2 SERVING SPOONS
  • 1 JIGGER
  • 2 medium CLOTH NAPKINS
  • 2 DESSERT PLATES

Set up the table for cooking using ideas from “Theatrical and Showtime Tableside Setup”. Before you begin the process, read “Lighting the Fire and Flames”.

Light the burner and adjust the control to low-moderate heat. In a stainless steel bowl, combine the egg yolks, Marsala, Grand Marnier, and sugar. In one hand, hold the bowl (by the rim) over the burner. Hold the wire whip in the other hand. Whip, without stopping, until the mixture becomes thick and fluffy after three to four minutes.

Remove the bowl from the heat, spoon the mixture over the strawberries and blackberries, which should be laid out on the dessert plates. Spoon the whipped cream on top of the sabayon. Place the dessert plate on paper lace doilies and serve.

Voila! You are now prepared to reap the rewards of your mesmerizing, flambé recipe.

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