Chicken in Scotch and Cream (1982)

• 4 whole chicken breasts, skinned, boned, split, lightly floured
• 1 lb mushrooms, sliced
• 1 medium onion, chopped
• 1/2 cup butter
• 1 cup whipping cream
• 1/2 cup Scotch
• 1 tspn garlic salt
• 1 teaspoon soy sauce (Or Maggi sauce)
• 1 drop, Tabasco sauce
• Salt and freshly ground pepper, to taste

In heavy skillet, melt butter and add onion.  Saute until transparent.  Add chicken and saute for 10 minutes, turning often.  

Add pepper, salt, garlic salt, Tabasco, soy sauce, and mushrooms, and thoroughly combine.  

Add Scotch and flame.  After flame dies out, add whipping cream. Deglaze (scrape) the bottom of the pan, and heat for 10 minutes. Serves 8.

(Origin - "Fiesta Under the Sun" by the Junior League of Phoenix, Arizona, 1982.) 

More "Lost" Chicken recipes

Buttered Roast Chicken with White Wine (1968)

New Orleans Chicken Maquechoux in Cream (1975)

Sherried Artichoke Chicken (1970)

Creamed Mushrooms Flambe (1941)

• 1 lb mushrooms, sliced
• 1 medium-sized onion, minced
• 1/2 cup butter
• 1 cup cream
• 1/3 brandy
• 1/3 cup Sherry
• Salt and pepper

Saute mushrooms and onion in butter until tender, about 10 minutes.  Add sherry and simmer for 3 minutes.  

Pour in brandy, light it, and stir constantly until flames have died out.  Simmer very gently until only a small quantity of liquid remains.  

Add cream, season, and simmer, stirring occasionally, until thickened.  Serves 4.

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)

More "Lost" Mushrooms Recipes
Sherry Mushroom Sauce (1970)

Rum-Flambeed Lemon Mushrooms (1978)

Fried Cream Flambe with Rum or Brandy (1963)

• 1 qt milk
• 1 1/4 cups semolina (Cream of Wheat is an excellent substitute)
• 3 eggs
• 12 oz rum or brandy
• 2 tspns vanilla
• 3 tbspns sugar
• 2 eggs beaten with a little milk
• 6 tspns white sugar mixed with 6 tspns brown sugar
• 24 cloves
• Fine bread crumbs
• Flour
• Salt to taste
• Mixture of vegetable oil, melted butter, for frying

Bring the milk to a boil. Slowly add the semolina, stirring constantly, and continue to cook until very thick--- about 10 minutes.  When thick and smooth, removed from fire.  

Add 3 eggs, beaten, one at a time, and mix well until thoroughly blended.  Add the vanilla, salt, and 3 tablespoons of sugar, and mix in well.  Pour about 1 inch deep into rectangular or square baking pans line with plastic wrap.  This amount will fill two pans 9 x 9 x 2 inches. Refrigerate several hours or overnight.

When firmly chilled, turn out onto a flat cutting surface, and divide into 12 squares.  Roll each square in flour, dip into beaten egg and milk, and roll in fine bread crumbs.  Fry in a mixture of vegetable oil and butter until golden brown. Remove from fat, drain on absorbent paper, and place each square immediately into a very hot dessert bowl.  (If you want to flame it, the hot bowl is the secret.)  

Sprinkle 2 teaspoons of brown and white sugar mixture over each square, and stick each one with 2 cloves.  Pour 1 ounce of warmed brandy or rum over each portion.  Flame. Serves 12.

(Origin - "A Cook's Tour of San Francisco - The Best Restaurants and Their Recipes" by Doris Muscatine, published in 1963. This recipe was by Veneto Restaurant, an "old world" Italian restaurant located at 389 Bay Street at Mason during the 1930s through 1960s.)

More "Lost' Flambe Dessert Recipes

Banana Foster Flambe (1980)

Apple Charlotte Flambe (1963)

Crepes Suzette (1969)

Rum-Flambeed Lemon Mushrooms (1978)

• 1 lb fresh mushrooms
• 6 tbspns butter
• 1 tspn fresh lemon juice
• 3 tbspns light rum, heated
• 1/2 cup heavy cream, heated
• 1/4 tspn salt
• 1/4 tspn pepper

Wash mushrooms and trim stems.  Melt butter, add lemon juice, salt and pepper.  Heat and add mushrooms. Saute until brown.  Drain.

Pour rum over mushrooms and ignite.  When flame dies, stir in heated heavy cream.  Serves 6 to 8.  

(Origin - "Cololado Cache Cookbook" published by the Junior League of Denver, 1978.)

 

More Mushroom Deliciousness

Sherry Mushroom Sauce (1970)

Banana Foster Flambe (1980)

• 4 scoops coffee or vanilla ice cream
• 1/3 cup rum
• 1/4 cup butter
• 1/4 cup light brown sugar
• 1/4 cup Sun-Maid seedless raisins
• 2 firm, ripe bananas, sliced
• 1/4 tspn cinnamon
• 4 maraschino cherries, with stems

Place the ice cream in individual heat-proof dishes or a large heat-proof casserole.  Melt the butter and sugar in an 8-inch skillet and add the raisins and cinnamon.  Cook over moderate heat for 1 minute.

Add the banana slices and cook 2 minutes, basting with the sauce. Add the rum.  when rum is warmed, removed the skillet from the burner and ignite the rum with a long match.  

Continue to baste the bananas until the flame dies.  Spoon the raisin-banana sauce over the ice cream and serve decorated with cherries. Serves 4.

(Origin - "The Sun-Maid Cookbook" by Sun-Maid Growers of California, 1980.)

More Flambe Recipes

Apple Charlotte Flambe (1963)

Steak Flambe Moutarde (1978)

Glazed Smoked Turkey Flambe (1959)

New Orleans Flaming Rum Omelette (1975)

• 4 large eggs
• 2 tbspns milk
• 3 tbspns plus 2 tspns sugar
• 1/2 cup rum
• 3 tbspns butter
• 1/4 tspn salt
• 1/4 tspn white pepper

In a mixing bowl, combine the eggs, milk, salt, pepper, and 3 tablespoons sugar, and beat with a wire whisk until thoroughly mixed and airy.  

In a 10-inch omelette pan, melt the butter until it begins to sizzle, then pour in the egg mixture. Cook over high heat for 1 minute, then lower the heat to medium.  Keep tilting the omelette pan from side to side with a circular motion to keep the omelette from sticking.  

Cook until the top is no longer wet, then sprinkle with 2 teaspoons sugar.  Pass the pan under a preheated broiler for about 30 seconds to caramelize the sugar.

Heat the rum in a small pan until it bubbles. Pour it over the omelette and ignite, then spoon the burning rum over the omelette until the flame dies out.  Divide in half and serve immediately, with the liquid from the pan poured over.  Serves 2.  

"This fluffy pancake-style flamed dessert is an old Creole favorite."

(Origin - "The New Orleans Cookbook: by Rima and Richard Collin, 1975.  Note - Rima Collin was founder of The New Orleans Cooking School. Richard Collin was famed as the New Orleans "Underground Gourmet.")

Apple Charlotte Flambe (1963)

• 3 lbs apples
• 2 tbspns California sherry
• 2 cup granulated sugar
• 1/4 cup butter
• 1/3 cup California brandy
• 1 1/2 to 2 cups bread crumbs, fine
• Whipped cream

Pare apples; halve and seed; slice thinly.  Place slices in a bowl; add sherry and 1/3 cup sugar. Cover and let stand for 2 to 3 hours, turning occasionally with a large spoon.

In a buttered shallow baking dish, place a layer of apples; sprinkle with part of the bread crumbs and sugar; dot with butter. Repeat layers until dish is filled (should be closely packed). Place dish in shallow pan of hot water. Bake at 350 degrees for 1 1/2 hours. 

Remove and place dish on tray or platter.  Pour over brandy which has been sweetened and warmed.  Set aflame and serve.  Top servings with sweetened whipped cream flavored with vanilla and brandy.  Serves 10 to 12.

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Dr. J.F. Guymon of University of Callifornia at Davis, Viticulture & Enology Department. .)

Crepes Suzette (1969)

• 12 prepared crepes
• 2 oranges
• 1 lemon
• 1 stick, sweet butter 
• 6 cubes of sugar
• 1/4 cup brandy
• 1/4 cup Grand Marnier, Benedictine, Cointreau or Triple Sec liqueur

Rub 6 cubes of sugar over the rind of the orange and lemon, and combine with 1 stick of soft sweet butter. 

Place the flavored butter in the chafing dish and add the juice of one orange and one lemon, and 1/4 cup of one of the above liqueurs.

When the contents of the pan are hot and bubbling, add the crepes one at a time. Coat each crepe with the sauce, fold it into a triangle, and push it to the side of the dish.

When all the crepes are coated with sauce, arrange them over the surface of the chafing dish and allow them to heat through.  

Flame the crepes with 1/4 cup brandy, heated, and serve immediately. 

(Origin - "Crepes and Flaming Desserts" by Irena Chalmers, 1969. Revised 1976.)

Steak Flambe Moutarde (1978)

• 4 6-oz pieces sirloin steak, cut 1-inch thick
• 1/4 cup brandy
• 1/2 cup whipping cream
• 6 tbspns butter
• 3 tbspns Dijon-style mustard
• 2 tbspns dairy sour cream
• 1 tspn Worcestershire sauce

Pound steak between pieces of waxed paper to 1/2-inch thickness.  In large skillet, heat butter and saute sirloins for 2 minutes. Turn and season with salt and pepper. Cook to desired doneness.

Pour brandy over steaks. Ignite. When flame dies, transfer steaks to warm serving platter.

Add whipping, mustard, sour cream and Worcestershire sauce to juices in pan. Cook and stir until heated through. Pour sauce over steaks to serve. Makes 4 servings.

(Origin - "Benson & Hedges 100's presents 100 Recipes from 100 of the Greatest Restaurants" published by Meredith Corporation, 1978. Recipes selected and edited by Pat Jester. ASIDE - Recipe is from Bacchanal Room at Caesars Palace in Las Vegas.)

Glazed Smoked Turkey Flambe (1959)

• 8 to 10 lb smoked turkey
• 1/2 cup orange or pineapple marmalade
• 2 tablespoons Vodka (100 proof)
• 2 tablespoons Vermouth
• 1 teaspoon dry mustard
• 1/4 teaspoon dry ginger
• 1/4 cup Vodka (100 proof)

Heat turkey 20 minutes at 350 degrees in a shallow roasting pan.  Mix together next 5 ingredients. Brush over bird. Bake 30 minutes longer, basting several times with glaze. 

Remove to chafing dish or a heat-proofed pan. Heat 1/4 cup in a ladle. Ignite. Pour over bird, ladling drippings to keep flavor alive. Carve meat. Serves 15 to 20. 

(Origin - "How to Give a Vodka Party" by Smirnoff Vodka, 1959)