It’s not likely that you regularly enjoy food or drinks that require they be lit on fire – unless you’re a chef or someone with a consistent hankering for shrimps with Sambuca or saganaki. Some certain dishes and beverages can only be made one way: flambé! 

By Rebecca Dumais

Shrimps with Sambuca

The licorice flavour of Sambuca paired with shrimps is an unexpected combination. 

Makes 8 servings (serving size: 4 shrimp and 1 bread slice) 

Ingredients:

• 1 cup dry white wine 
• ½ cup minced shallots 
• 2 tbsp Sambuca (licorice-flavored liqueur) 
• 2  tbsp fresh lemon juice 
• 1  tbsp butter 
• 2  tbsp minced fresh or 2 tsp dried parsley 
• 1 tbsp minced fresh or 1 tsp dried tarragon 
• ½ tsp freshly ground black pepper 
• 2 garlic cloves, minced 
• 32 large shrimp, peeled and deveined (about 1 1/2 pounds) 
• Cooking spray 
• 1 cup minced seeded tomato 
• 8 (1-ounce) slices French bread, toasted 

Directions: 

1. Combine wine and shallots in a small saucepan; bring to a boil and cook until reduced to 1/2 cup (about 15 minutes). 
2. Remove from heat; stir in the Sambuca and the next 6 ingredients (Sambuca – through garlic). 
3. Preheat broiler.
4. Arrange the shrimp in a single layer on a jellyroll pan coated with cooking spray and pour the Sambuca mixture over the shrimp. 
5. Broil for 5 minutes or until shrimp are done. Sprinkle shrimp with Sambuca (flambe) add tomato and serve with toasted bread. Bon Appétit!

Short Rib Agnolotti

This dish is finished with black truffles in a flaming wheel of grana Padano, served tableside.

Ingredients:

• 1kg short ribs
• 1L red wine
• 3L veal stock
• 500g mirepoix (250g onions, 125g celery, 125g carrots)
• 6 sprigs thyme
• 6 sprigs rosemary
• 12 sage leaves 
• 3 bay leaf
• 20g black peppercorns
• 15g coriander seeds
• 10g dried porcini mushrooms
• 6 parsley stems

Directions:

1. Marinade the short ribs in the wine and all the aromatics overnight. Remove the short ribs and sear until a golden crust forms. Caramelize mirepoix in the same pan the short ribs were seared with 100 ml of olive oil and 2oz butter. Deglaze with the red wine and reduce till a thick syrup consistency. 
2. Add the veal jus and bring to a boil. Braise everything together in a tight Dutch oven at a preheated oven temperature of 350°F for 4 hours. Allow for the short ribs and liquid to chill overnight to develop more flavour.

Filling:

• 500g short ribs
• 2L braising broth
• 100g butter
• 20 sage leaves
• 100g Parmigiano
• Salt to taste

Directions:

1. Reduce the braising liquid 80 percent.
2. Chop all the short ribs until fine.
3. In a pan heat the butter and sage until golden.
4. Add the chopped short ribs and mix till everything is warm.
5. Add 125ml of reduced short rib sauce, salt, and Parmigiano and allow to chill.

Pasta:

• 210g yolk
• 135g rimacinata semolina
• 135g flour

Directions:

1. Hand-knead all the ingredients till a homogeneous dough is formed.
2. Allow to rest covered in plastic wrap for 45 minutes.

Agnolotti:

• Filling
• Pasta dough
• Water in a spray bottle

Directions:

1. Roll out the pasta dough till 2mm thick.
2. Stuff with the filling to your desired shape.

To Finish:

• 30g butter
• 3 sage leaves
• 50ml short rib reduction
• 30g Parmigiano
• 5g black truffle
• 10 pieces Agnolotti

Directions:

1. Heat the butter and sage till golden, add short rib reduction.
2. Blanch the pasta in boiling salted water for 2 minutes.
3. Place the agnolotti in the sauce and cook for 1 more minute.
4. Plate the pasta with some Parmigiano and finish with truffle.

Halloumi Saganaki

Move over cheese, there’s a new cheese in town. Halloumi is a beloved and iconic cheese that hails from the Mediterranean island of Cyprus. It’s also loved worldwide – and for good reason. Renowned for its unique taste and texture, Halloumi is a semi-hard cheese made primarily from a combination of cow’s, sheep’s, and occasionally goat’s milk. 

Its high melting point also makes it distinctive, so it’s ideal for grilling on the BBQ or pan-fried without losing its shape. It’s a perfect substitute for traditional Greek cheese. So, bring family and friends to a Greek Cypriot Taverna in your home. OPA!

Serves 4-6

Ingredients:

• 1/4 cup extra-virgin olive oil
• 250g sheep’s milk halloumi cheese, halved lengthwise (makes two pieces)
• 1/4 cup all-purpose flour
• 2 tbsp small green olives
• 1 oz Greek brandy
• Half a lemon
• 1 tbsp dried mint

Directions:

1. Preheat the grill to medium/high heat.
2. Divide oil into two small cast iron skillets. Large enough to fit each piece of halloumi cheese with additional space for olives or you can place both pieces in a 9-inch cast iron skillet. Heat oil until it sizzles.
3. Place both pieces of cheese under running water, then dredge them into the flour, shaking off any excess. This helps the halloumi form a nice golden crust and to hold its shape when fried.
4. As soon as the oil heats, add the cheese pieces and fry for 3-4 minutes on each side until nicely golden and crisp.
5. Add olives and pour in brandy. Using a lighter, carefully ignite the cheese and let it flame for 30 seconds. Squeeze the lemon on top to put out the flame and sprinkle with dried oregano.
6. Serve hot with pita bread and extra olives.

Tip: When choosing a high-quality halloumi, choose cheese that’s made in Cyprus.

Baked Alaska

Filling Ingredients:

• 2 pints ice cream any flavors (946mL)
• 1½ quarts ice cream any flavor (1.42L)
• 1 loaf pound cake

Meringue Ingredients:

• 4 egg whites room temperature
• ¼ tsp cream of tartar
• 1 cup superfine sugar (200g)
  

Filling Directions:

1. Place the ice cream in the fridge for 20 to 30 minutes or soft enough to very easily scoop, but not runny.
2. While the ice cream softens, very lightly coat an 8- to 9-inch-wide bowl with oil. Line with plastic wrap, leaving several inches of overhang around the edges.
3. Slice the pound cake into ½-inch-thick pieces.
4. When the ice cream is soft, place alternating scoops of the various ice cream flavors in the lined bowl, reserving half of the 1.5-quart flavor. Press a piece of plastic wrap to the top of the ice cream scoops and gently press down to fill in any gaps between the scoops. Smooth out the top. Freeze for 15 to 20 minutes or until the top is mostly firm. Return the remaining ice cream to the fridge while the bowl freezes.
5. Once mostly firm, remove the plastic and spread the remaining ice cream over the mixed scoops. Place pound cake slices on top, making sure they fit snugly together. Cut some of the pound cake to fill in any gaps, as needed. (There will probably be some cake leftover.) Fold the excess plastic wrap up over the cake to cover and freeze until solid, about 2 to 4 hours or up to 1 week.

Meringue Directions:

1. When ready to serve, place the egg whites and cream of tartar in the bowl of a stand mixer with the whip attachment.
2. Beat on medium speed until frothy and doubled in volume, about 2 minutes. Very slowly add in the sugar while beating. Once added, continue beating until stiff and glossy, about 6 more minutes.

Assembly:

1. Remove the bowl of ice cream from the freezer and unwrap the bottom. Place a large plate on top and flip to invert, using the excess parchment to help release the ice cream from the bowl. Once inverted, carefully remove the plastic from the ice cream.
2. Spread or pipe the meringue all over the ice cream, making sure that it is completely covered and touching the plate, creating a seal. Using a kitchen torch, brown the meringue. Serve immediately. Loosely cover any leftovers with plastic wrap and freeze for up to 1 week.

Classic Cherries Jubilee

Cherries jubilee is a refreshing dessert, especially after a hearty meal. Prepare immediately before serving. This easy but elegant holiday dessert works well for entertaining and is sure to impress your guests.

10 min Prep Time | 15 min Total Time

Ingredients:

• 1/4 cup Unsalted Butter, cut into chunks
• 1/3 cup sugar
• 1 (15-ounce) can dark sweet cherries, drained, reserve 1/4 cup juice
• 1 (4-inch) cinnamon stick, broken in half
• 1/2 tsp vanilla
• 1/4 tsp freshly grated lemon zest
• 1 tbsp cherry liqueur  
• 2 tbsp brandy   
• Vanilla Ice Cream 

Directions:

1. Melt butter in 10-inch skillet over medium-high heat; add sugar. Continue cooking, stirring constantly, 2-2 1/2 minutes or until mixture begins to brown around edges.
2. Add reserved cherry juice and cinnamon stick pieces. Continue cooking, stirring occasionally for 1-2 minutes or until the mixture is reduced by half.
3. Add cherries, vanilla and lemon zest. 
4. Bring mixture to a boil; stir in cherry liqueur. Add brandy. Shake pan to ignite brandy; continue cooking until flames subside. (If using an electric stove or preparing table side, ignite brandy in pan with a long match.)
5. Place ice cream into individual bowls. For each serving, spoon generous 2 tablespoons of cherries and sauce over ice cream.