Everything Dessert Related

[eagle2250]

^^
Good golly, who ate that first slice! LOL.

 

[Vecchio Vespa]

^^
Good golly, who ate that first slice! LOL.

The July 4th Pie Brigade.

 

[Howard]

Mmm. Leftover cherry pie! View attachment 32375

OR

You're choosing.

 

[Howard]

^^
Good golly, who ate that first slice! LOL.

Betcha it was you Eagle.

 

[Oldsarge]

Shhhh . . . .

 

[Vecchio Vespa]

Just finishing the salad course. The last slice of pie will be shared soon.

 

[Oldsarge]

Rhubarb jam on vanilla ice cream. What else do you need?

 

[Faust]

A small glass of Creme de Menthe is perfect.

 

[Howard]

How about some Ambrosia while listening to Ambrosia?

 

[FiscalDean]

Let's fire things up for dessert.

 

[FiscalDean]

It's finally strawberry season here in northern WI, a classic dessert prepared tableside.

 

[Howard]

Let's fire things up for dessert. View attachment 32443

View attachment 32444

View attachment 32445

I love Cherries Flambe.

 

[Vecchio Vespa]

When we lived in Houston we made bananas Foster a lot. It’s been thirty years, and I’m finally ready for more!

 

[Fading Fast]

When we lived in Houston we made bananas Foster a lot. It’s been thirty years, and I’m finally ready for more!

The '70s was a heyday of flaming food - Bananas Foster, (Howard's) Cherries Flambe, shish kabobs and Steak Diana - each ablaze in front of any table that ordered one of those.

When you went to a nicer restaurant in the '70s, there where mini fires going on everywhere.

Plus Caesar Salad, if ordered, was usually prepared at the table where the waiter rolled out a waist-high cart with all the ingredients separate - he would then proceed to toss them together (more often than not) with quite a flourish.

There was a lot of theater to eating out back then.

 

[FiscalDean]

The '70s was a heyday of flaming food - Bananas Foster, (Howard's) Cherries Flambe, shish kabobs and Steak Diana - each ablaze in front of any table that ordered one of those.

When you went to a nicer restaurant in the '70s, there where mini fires going on everywhere.

Plus Caesar Salad, if ordered, was usually prepared at the table where the waiter rolled out a waist-high cart with all the ingredients separate - he would then proceed to toss them together (more often than not) with quite a flourish.

There was a lot of theater to eating out back then.

So true, my undergraduate degree was in Hotel & Restaurant Management. During my summers, I worked in a hotel, splitting my time between the front office and the fine dining restaurant. The restaurant had a maître d that did a number of desserts tableside, most of them of the flaming variety. However, the most popular tableside prepared dessert was the Strawberries Romanoff. Given that most people can't make real whipped cream, I think people enjoyed watching it made right in front of them or maybe it was the addition of booze that didn't have the alcohol burned off in the preparation.

 

[Vecchio Vespa]

My “big brother” in college was Tom Guernsey, Alice Waters’ partner in Chez Panisse. No flame involved (other than the burner), but he’d make you a perfect French omelet and a salad at your table. So cool. The perfect light meal.

 

[Oldsarge]

One of our local historic watering holes has one employee who does nothing but make Spanish coffee table side. Flaming alcoholic coffee--and it tastes good, too.

I once had a recipe published in Sunset that involved flaming seasoned pork shoulder with tequila. Be careful doing that . Tequila is far more explosive than brandy.

 

[eagle2250]

^^
Your post while gastronomically appealing reminds me of some sage advice I became acquainted with quite awhile back..."one should never, ever pour an alcoholic beverage into any culinary concoction over an open flame!" Doing so could lead to an expanded meaning for the term, "fire in the hole."

 

[SG_67]

The '70s was a heyday of flaming food - Bananas Foster, (Howard's) Cherries Flambe, shish kabobs and Steak Diana - each ablaze in front of any table that ordered one of those.

When you went to a nicer restaurant in the '70s, there where mini fires going on everywhere.

Plus Caesar Salad, if ordered, was usually prepared at the table where the waiter rolled out a waist-high cart with all the ingredients separate - he would then proceed to toss them together (more often than not) with quite a flourish.

There was a lot of theater to eating out back then.

Don’t forget fondue, and swinging!

It actually reminds me of that scene in “The
French Connection “ when Popeye is casing the suspects who are having lunch in The Copain.

 

[Oldsarge]

^^
Your post while gastronomically appealing reminds me of some sage advice I became acquainted with quite awhile back..."one should never, ever pour an alcoholic beverage into any culinary concoction over an open flame!" Doing so could lead to an expanded meaning for the term, "fire in the hole."

Good Lord, no! One removes the concoction from the flame, adds the alcohol (far from any overhead vent!) and then ignites it with a separate match. To do otherwise is risky, really risky. And for anyone silly enough to pour from an open bottle, they get what they deserve.