Flaming Caprese Salad with Peaches, Mozzarella and Bourbon

| September 3, 2012 | 1 Comment
  • 1 Comment

Flaming Caprese Salad

So first thing’s first. Before even reading this recipe, please make sure you have a fire extinguisher on hand. Or at the very least, a lot of baking soda (it can put out a grease fire). You know, we get pretty paranoid about fires here in San Francisco!

Now, for some time, I’ve been wanting to light my food on fire. I mean, I’m not a pyro or anything but you always see ‘em do it on TV! And I admit, I been a bit scared to try it myself. It looks so cool but soooo scary! And guess what, it’s not. It’s rather easy.

Of course, I didn’t want to light the usual fair on fire, like a crepe or a banana. I wanted something fun and unique. I love the idea of a warm salad so why not a salad with fire? A Caprese seemed liked the best choice. Typically served cold, this would be an interesting twist one wouldn’t expect. And because I planned to use bourbon, I wanted to use an ingredient that would best complement the spirit so I chose peaches over tomatoes. I thought peaches would really complement all of those lovely vanilla notes found within the alcohol.

  • 2 fresh organic peaches
  • 10 1-inch cubes of mozzarella, about 4 ounces
  • 2 ounces of bourbon
  • 3 fresh organic basil leaves
  • Spring mix
  • Olive oil
  • Salt and pepper to taste

1. Pit the peaches and slice them into large slices. This works best with very ripe peaches because they easily fall off the pit.

Peaches

2. Cut the mozzarella into 1-inch pieces. In the video my chunks are a bit bigger and it doesn’t work out as well. You end up with this large glop of cheese.

Fresh Mozzarella

3. Add the peaches, mozzarella and some olive oil to a deep sauce pan and warm over a high heat. The warmed ingredients are necessary for the alcohol to ignite. If the pan and ingredients are cold, no fire for you.

4. As soon as things start to sizzle, turn off the flame.

5. Add the bourbon and let it sit for about 10 seconds. Because the boiling point of alcohol is lower than say water, this should be enough to release the fumes. The fumes are what you are going to be lighting.

Peaches and Mozzarella Flambe

6. Now carefully light it on fire with a long match or a fireplace lighter. I suggest you be prepared for this step, unlike me, or you end up with a small match in your mozzarella.

7. Let the bourbon burn off and then toss the peaches and mozzarella with the spring mix.

8. Tear up the basil leaves and top the salad with them.

Enjoy!

Flaming Caprese Salad

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Category: Bay Area Bites Food + Drink, recipes, tv, film, video, photography, vegetarian and vegan

About the Author ()

Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides. I studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily. I am currently launching a social media startup called Trak.ly Follow me on Twitter @jerryjamesstone and Facebook.
  • http://www.facebook.com/faenam Faena Manoukian

    i love it! Thank you for sharing this yummy !