Fruit & Fire;
Before I retreat into my three-day weekend without Internet access (but with everything else I happen to adore) I thought I'd be a nice little girl-creature (ha, I typed screature at first) and share a bit of lore that includes recipes I found whilst browsing through my Witches' Almanac. I thought these recipes might be favorable for the upcoming Fourth of July holiday. Or for, y'know, whenever.
Story:
Ancient Romans loved pomp and ceremony. That unique sense of occasion extended to the home where Vesta, Goddess of Fire, presided over hospitality. Her light spirit added entertainment to an evening's repast. There was drama in presenting flaming fare. Guests enjoyed the flickering sight, and with fruit desserts in the oven, the sweet aroma added further charm. Herewith three classic recipes that are delectable and amazingly easy to prepare. Be sure to whisper Vesta's name as you set the warm spirit ablaze.
Bananas Flambe
4 tbls. butter
1 tsp. of grated lemon rind
1 tbls. lemon juice
4 ripe bananas
4 tbls. dark brown sugar
1/4 cup of warm rum
Preheat oven to 350 degrees. Put butter, lemon rind and juice in a baking dish and place it in the oven for about 2 minutes or until the butter is melted. Remove and stir. Add whole peeled bananas to the dish, turning to coat them with butter mixture. Sprinkle with brown sugar and bake for approx. 15 minutes. Bring the baking dish to the table immediately, pour over the warm rum, ignite and spoon the burning rum over the bananas. Serves 4.
Cherries Jubilee
1 can of pitted black cherries
1 tbls. sugar
1 tbls. cornstarch
1/4 cup warmed kirsch or other fruit liquer
Vanilla ice cream
Drain cherries, reserving the juice. Mix sugar and cornstarch in a meduim pan and add one cup of the juice a little at a time. Cook three minutes, stirring constantly. Add cherries, stir, and heat for one minute longer. Bring pan to the table immediately and add warm kirsch. Ignite liquer, spoon it over the cherries and spoon over ice cream. Serves 6.
Peaches Flambe
1 cup of sugar
1 and 1/2 cups of water (preferably distilled)
6 peeled peaches
1/4 cup warmed Cointreau or other fruit liquer
Dissolve sugar in water and simmer for ten minutes, stirring occasionally. Add peaches and simmer for 5 minutes, or until tender. Add warmed liquer, ignite, and spoon over peaches. Serves 6. (vanilla ice cream also optional.)
Story:
Ancient Romans loved pomp and ceremony. That unique sense of occasion extended to the home where Vesta, Goddess of Fire, presided over hospitality. Her light spirit added entertainment to an evening's repast. There was drama in presenting flaming fare. Guests enjoyed the flickering sight, and with fruit desserts in the oven, the sweet aroma added further charm. Herewith three classic recipes that are delectable and amazingly easy to prepare. Be sure to whisper Vesta's name as you set the warm spirit ablaze.
Bananas Flambe
4 tbls. butter
1 tsp. of grated lemon rind
1 tbls. lemon juice
4 ripe bananas
4 tbls. dark brown sugar
1/4 cup of warm rum
Preheat oven to 350 degrees. Put butter, lemon rind and juice in a baking dish and place it in the oven for about 2 minutes or until the butter is melted. Remove and stir. Add whole peeled bananas to the dish, turning to coat them with butter mixture. Sprinkle with brown sugar and bake for approx. 15 minutes. Bring the baking dish to the table immediately, pour over the warm rum, ignite and spoon the burning rum over the bananas. Serves 4.
Cherries Jubilee
1 can of pitted black cherries
1 tbls. sugar
1 tbls. cornstarch
1/4 cup warmed kirsch or other fruit liquer
Vanilla ice cream
Drain cherries, reserving the juice. Mix sugar and cornstarch in a meduim pan and add one cup of the juice a little at a time. Cook three minutes, stirring constantly. Add cherries, stir, and heat for one minute longer. Bring pan to the table immediately and add warm kirsch. Ignite liquer, spoon it over the cherries and spoon over ice cream. Serves 6.
Peaches Flambe
1 cup of sugar
1 and 1/2 cups of water (preferably distilled)
6 peeled peaches
1/4 cup warmed Cointreau or other fruit liquer
Dissolve sugar in water and simmer for ten minutes, stirring occasionally. Add peaches and simmer for 5 minutes, or until tender. Add warmed liquer, ignite, and spoon over peaches. Serves 6. (vanilla ice cream also optional.)