So it’s still “try a new cooking technique” month here on the blog. This is kind of a hard one for me because the corn allergy has forced me to try a lot of stuff. But one of the ones that I hadn’t tried was flambeing. All my friends had a heart attack about it because I’m fairly well known for maiming myself on a regular basis. But I lived, and there was no setting on fire things that I actually didn’t intend to set on fire. I’m not sure how safe the butane torch is for those with corn allergies. I’m going to go out on a limb and say it isn’t, although it’s fun to play with. I’ve had to make this recipe twice and both times my chest got a little tight afterwards. You could try a long matchstick or light the end of bamboo skewer too.
I used apples, because I’m still in the midst of the apple apocalypse. I’ve been foisting them off where I can, but still, 18 trees with a bumper crop is no freaking joke. I can’t use Bourbon for obvious reasons (distilled from corn), but I do okay with Rhum Barbancourt Reserve Speciale. If you’ve got a safe alcohol that works for you, you could give it a try.
You can use this on desserts, ice cream or even use it as a pancake or waffle topping for special occasions.
I made a video of the flambe going on because I want proof that I didn’t hurt myself out there:
- 2 large apples cored, peeled, and sliced, about 1/8 inches thick.
- 1 tablespoon lemon juice fresh squeezed
- 2 Tablespoons nondairy spread (I used my Homemade Margarine recipe (http://adultfoodallergies.com/homemade-margarine-new-and-improved/) but if you are vegan and you are not allergic to corn, you can use Earthbalance.
- 2 Tablespoons brown sugar
- 2 Tablespoons rum (Be very careful, as many alcohols can have corn and wheat/gluten. I do well with Rhum Barbancourt Reserve Speciale.)
- Place apples and lemon juice in a bowl and toss apples to coat with lemon juice.
- Melt the nondairy spread in a medium skillet over medium heat. Add the apples and cook, stirring and turning frequently, until they are tender, but still crisp (about 10 minutes).
- Add the brown sugar and stir until dissolved.
- Add the rum or other safe alcohol, and ignite, shaking the skillet gently until the flame subsides.
- Serve over the dessert or breakfast item of your choice, or if you have a safe ice cream, top your ice cream with it.