Be the first to Greek cheese slices are fried and flamed. Although this is fairly easy and simple to make, be sure to read the flambe tips before beginning.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- Kasseri or Kefalotere (see Note)
- Ice water
- Flour
- Butter or margarine
- Lemon juice
- Cognac
Preparation:
Cut Kasseri cheese into 1/2-inch slices, allowing about 4 ounces for each serving. Chill slices in ice water. Pat dry and dust with flour.
For each serving, melt 3 tablespoons butter until it sizzles but does not brown. Add cheese slices and saute quickly on both sides. Do not overcook or cheese will melt and stick to pan. For each serving, squeeze juice of 1/2 lemon into skillet and sprinkle with a few drops of Cognac. Ignite. Serve cheese when flames die down.
Note: Kasseri and Kefalotere are hard Greek cheeses which can be found at most Greek or Middle Eastern grocery stores or gourmet food shops.
• Flambe Tips
Recipe Source: Los Angeles Times California Cookbook (Plume)
Reprinted with permission.
For each serving, melt 3 tablespoons butter until it sizzles but does not brown. Add cheese slices and saute quickly on both sides. Do not overcook or cheese will melt and stick to pan. For each serving, squeeze juice of 1/2 lemon into skillet and sprinkle with a few drops of Cognac. Ignite. Serve cheese when flames die down.
Note: Kasseri and Kefalotere are hard Greek cheeses which can be found at most Greek or Middle Eastern grocery stores or gourmet food shops.
• Flambe Tips
Recipe Source: Los Angeles Times California Cookbook (Plume)
Reprinted with permission.
