Light up roasts, desserts, and more with this fancy-schmancy trick.
When entertaining at home , I love to fit a dish into the evening's menu that will wow my guests. A flambé is a perfect way to do this.
This technique burns off the harsh taste of the alcohol while keeping the subtler ones, and the flame intensifies the existing flavors in the dish. Roasts, especially chicken and other game birds, are great to flambé, but desserts are the classic option.I prefer to use gin or vermouth , but rum and brandy are also common, especially in recipes like Bananas Foster.1. When using fruit, sprinkle a couple tablespoons of sugar into a hot shallow pan and allow it to melt.
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