The Best Alcoholic Drinks To Flambé Your Fondue

Flaming fondue is a fun and fancy way to impress your guests at a dinner party. The Flaming Turtle Chocolate Fondue is a decadent dessert fondue that combines milk chocolate, caramel, and pecans with a generous splash of rum. The key to flambéing is to add liquor to the dish and ignite it, creating a dramatic effect with hypnotic flames. This technique enhances the flavours in the dish by burning off the harsh taste of alcohol while retaining the subtler ones. It is important to note that safety precautions should be taken when flambéing, such as using a long match to keep your hand away from the flame.

Flaming Turtle Chocolate Fondue

Ingredients

• 12 ounces of milk chocolate chips or finely chopped chocolate
• 2 tablespoons of heavy cream
• 1/4 cup of caramel ice cream topping or syrup
• 3 tablespoons of pecans, chopped
• 2 tablespoons of rum, 151-proof for flambé (or another flambé liquor)

Optional Dippers

• Marshmallows
• Strawberries
• Cookies
• Fruits
• Candies
• Sweet treats

Method

First, melt the chocolate and heavy cream. You can do this in a double boiler on top of simmering water, stirring frequently until creamy, or in a microwaveable bowl in 15-second intervals, stirring in between until melted.

Next, pour the melted chocolate into a warm fondue pot. Then, pour the caramel into the centre of the chocolate mixture—do not stir.

Now, carefully add the rum to the pot and ignite it with a long lighter or long match. Allow the flame to burn out, then stir gently to combine.

Finally, sprinkle the pecans on top and serve with your chosen dippers. Keep the fondue warm over low heat.

Bananas Foster

Here's a recipe for Bananas Foster fondue that serves two people. It takes just 15 minutes to make, including 5 minutes of preparation and 10 minutes of cooking.

Ingredients:

• 8 oz white chocolate
• 3/4 cup light brown sugar
• 3/4 tsp vanilla extract
• 1/4 tsp cinnamon
• 2 tbsp banana liqueur
• 1 tbsp 151-proof rum (optional, for flambé)
• Unsalted butter

Method:

• Melt butter over low heat.
• Add brown sugar, cinnamon, and vanilla extract.
• Stir the mixture on low heat until the sugar dissolves.
• Remove from heat and add banana liqueur and spiced rum.
• Set aside 1/4 cup of the slurry (mixture) for the fondue and store the rest in a glass container. This extra slurry will last in the fridge for 7 days or the freezer for 3 months.
• In a fondue pot liner, melt 8 oz of white chocolate, stirring as needed.
• Once melted, add the slurry (1/4 cup) and 1 banana, sliced, and stir.
• (Optional) Flambé with 151-proof rum. Allow the sugar to begin to caramelize, creating small crunchy pieces.
• Turn the burner to low or put out the flame on the fondue pot, stir, and enjoy!

Dippers:

• Marshmallows
• Macaroons
• Banana slices
• Cookies
• Vanilla wafers
• Strawberries
• Nilla wafers
• Pretzels
• Pineapple
• Angel food cake
• Pound cake
• Brownie blondie
• Grapes

Storage:

Store in an airtight container in the fridge for 3-5 days.

Chicken Flambé

Ingredients:

• 4-6 chicken breasts or thighs, bone-in and skin-on (you can use boneless and skinless, but it's preferable to keep the bone and skin for more flavour)
• Salt and freshly ground black pepper
• 2-3 tablespoons of unsalted butter
• 1 medium onion, cut into quarters or 3 tablespoons finely chopped shallot/small white onion
• 2 Portobello mushroom caps, sliced (optional)
• 1/3-1/2 cup of liqueur or cognac (e.g. Grand Marnier, brandy, or Drambuie), warmed
• 1 cup of dry white wine
• 1-2 teaspoons of flour (optional)
• 1-2 tablespoons of whipping/heavy cream
• Fresh thyme or parsley sprigs for garnish (optional)

Optional Sides:

• Crisp shoestring potatoes
• Broiled/grilled mushrooms
• Rice pilau with currants and green onions

Instructions:

• Preheat your oven to 350°F.
• Spray a shallow casserole dish with vegetable oil.
• Sprinkle the chicken with salt, pepper, and any other desired seasonings (e.g. thyme, sage).
• Heat a large, heavy skillet over medium heat. Add olive oil and/or butter and swirl to coat the bottom of the pan.
• Place the chicken in the skillet, skin-side down, and cook until the skin is golden brown. Then turn and cook for an additional 2-4 minutes.
• Remove the chicken and arrange it in the prepared casserole dish.
• In the same skillet, add the onions and mushrooms (if using). Sauté until the mushrooms release their liquid and the onions have softened.
• Remove the vegetables and arrange them around the chicken.
• Bake, uncovered, for 15 minutes.
• Remove the chicken from the oven and pour the warmed liqueur or cognac over it. Flambé by lighting it with a long match or barbecue lighter. Let the flames die out naturally.
• Add the white wine to the pan and return it to the oven. Bake for an additional 15 minutes or until the centre of the chicken reaches an internal temperature of 165°F.
• Remove the chicken and vegetables to a platter and keep warm.
• To make a sauce: In the same pan, whisk together butter and flour until smooth (if using). Add this mixture to the pan juices and stir in cream. Simmer over low heat until thickened, stirring often.
• Taste the sauce and adjust seasoning if needed.
• Pour the sauce over the chicken and vegetables. Garnish with fresh herbs, if desired.

Tips:

• For a more intense flavour, you can brine the chicken before cooking. Simply soak the chicken in a solution of water and salt (about 1/3 cup of salt for every 4 cups of water) for a few hours in the refrigerator, then rinse and pat dry before cooking.
• If you prefer a well-done chicken, you can cook it longer before flambéing, but be careful not to overcook it, as white meat cooks quickly.
• Always exercise caution when flambéing, as the high flames can be dangerous. Ensure proper ventilation and keep flammable objects away from the heat source.
• For a successful flambé, warm the liqueur or cognac slightly before adding it to the dish. This will help the alcohol evaporate and create a more impressive flame.
• If you want to flambé in front of your guests, be sure to practice beforehand to perfect your technique.

Brochette Dijon Flambé

Ingredients

• 4 garlic cloves, pressed
• 2 tablespoons of fresh lemon juice
• 2/3 cup plus 1/4 cup Drambuie liqueur, divided
• 1 tablespoon of fresh thyme leaves
• 2 pounds of boneless chicken or lamb, cut into 1-1/2-inch cubes
• Kosher salt and freshly ground pepper to taste
• Skewers, wooden or metal

Method

• Soak the skewers in water for 30 minutes.
• In a small, heavy saucepan, bring the garlic, lemon juice, 2/3 cup of Drambuie, and thyme to a boil. Reduce the heat and simmer for about 10 minutes, until the mixture is slightly thickened.
• Remove the pan from the heat and whisk in Dijon mustard and honey. Simmer for an additional 3 minutes, then set aside to cool.
• Place the chicken or lamb in a large bowl and season generously with salt and pepper.
• Pour the Dijon sauce over the meat and toss to coat evenly.
• Thread the meat onto the soaked skewers.
• Grill or broil the skewers over medium heat until browned and cooked through, about 10 minutes.
• Place the cooked skewers on a heat-proof platter.
• In a small saucepan, heat the remaining 1/4 cup of Drambuie until very warm, but do not boil.
• Ignite the warmed liqueur with a long match and carefully pour it over the brochettes at the table for a flambé effect.
• Allow the flames to go out and rest for 5 minutes before serving.

Tips:

• For extra flavour, you can marinate the meat in the Dijon sauce for up to 24 hours before cooking.
• If you prefer your meat well-done, cook it a little longer before flambéing.
• Be very careful when igniting the liqueur and ensure there are no flammable objects nearby.

Brandy-spiked spread

This brandy-spiked spread is a versatile treat that can be enjoyed in multiple ways. It's an adaptation of a Nigella Lawson recipe with the addition of ground almonds for added texture. Here's how you can make it:

Ingredients:

• Brandy
• Your choice of toasties, breads, and sweet baked goods (e.g., Sour Cream Cardamom Pear Cake)

Instructions:

• Prepare your choice of toasties, breads, or sweet baked goods. This spread pairs well with a variety of options, so feel free to get creative!
• Spread a generous amount of brandy over your chosen base. The brandy adds a subtle liquor flavour that enhances the taste of your dish.
• Enjoy your brandy-spiked spread! You can offer this as a unique appetiser or a tasty dessert option.

Safety Tips:

When working with brandy or any other liquor, always exercise caution. Here are some important safety tips to keep in mind:

• Always pour the liquor gently to avoid splattering. A splatter of brandy can ignite prematurely and cause safety hazards.
• Use a long match or a long lighter to create distance between your hand and the flame when igniting the brandy.

Now you're ready to impress your guests with a delicious and visually captivating treat!

Frequently asked questions