Flambe and Carving Food

Nama : Yolanda Natalia Kelas : FBS-3

 APPETIZER RASHER BACON BITES FLAMBE

Ingredients

2 lbs prawn 0.50 lb bacon 0.50 cup rum

Method

Peel and deveine the shrimp. Warm the rum in a small saucepan over low heat. Wrap each shrimp in a narrow strip of bacon and fasten with a toothpick. Place shrimp in a shallow pan and bake at 450 degrees for about 10 minutes, turning often, until bacon is crispy. Put the shrimp in a chafing dish or ceramic dish. Pour rum over shrimp and ignite. Serve immediately.

SOUP

RED PEA BISQUE

ingredients

1/4 cup (1/2 stick) butter 1 medium onion, coarsely chopped 1 garlic clove, chopped 1 fresh thyme sprig 4 cups (or more) low-salt chicken broth 1/2 cup canned unsweetened coconut milk* 1 1/4 cups dried kidney beans 1 tablespoon dry Sherry 6 tablespoons high-quality dark rum 2 tablespoons chopped fresh chives

METHOD
Melt butter in heavy large pot over medium heat. Add onion, garlic, and thyme; saut until onion is soft, about 8 minutes. Add 4 cups broth, coconut milk, and beans; bring to boil. Reduce heat to medium-low, cover, and simmer until beans are tender, stirring occasionally, 1 1/4 to 1 3/4 hours. Remove thyme sprig. Set aside scant 1 cup of beans. Working in batches, pure remaining mixture in blender until smooth. Return soup to same pot; add reserved beans and Sherry. (Can be made 1 day ahead. Cover; chill.) Bring to simmer, thinning with broth if desired; keep warm. Place rum in heavy small skillet. Bring to simmer. Carefully ignite rum. When flames subside, divide soup among 6 bowls, drizzle with rum, sprinkle with chives, and serve.

 MAIN COURSE
How to Carve a Turkey, Step by Step

Take the mystery out of carving that bird.

1. First of all, don't feel required to carve tableside. Though a common tradition in many families, it's perfectly fine to carve the turkey in the kitchen and bring the arranged platter to the table. This especially holds true if you're a novice at carving. The Tools Use a carving knife or a chef's knife. The longer the knife, the better it will work, as a long, smooth slicing motion will make for better slices. We used a long carving knife with oval indentations along the blade to reduce friction. Tip: Be sure to let the turkey rest for at least 25 minutes before slicing: this helps the juices redistribute through the meat, making for a better-tasting turkey. (It also makes it easier to carve.)

2. Remove the drumsticks and thighs. Start by pulling a drumstick away from the bird and using the knife to disconnect the thigh bone from the body. Set it aside to carve later, and remove the second drumstick.

3. Remove the wings in the same fashion to fully expose the breast for carving. The wings on modern, commercial birds contain very little meat, so they're often used mainly for presentation on the platter.

4. To carve the bird, make sure it's lying on its back, breast-side up. Begin with a long horizontal cut at the base of the breast. You might be able to feel where the breast meat ends and the bone begins--cut as close to that area as you can.

5. Begin slicing the breast from the top down, working at a slight angle to cut away from the carcass. The horizontal cut at the bottom provides a convenient stopping point, making it easy to finish each cut. Transfer slices to a warmed serving platter.

6. To carve a drumstick, hold one end and slice off one side. Lay it flat on the cutting board and continue carving. Slice each side, turning the drumstick a quarter turn until you've removed all the meat.

7. Place the thigh on the cutting board and begin slicing parallel to the thigh bone. Cut into even strips.

8. Arrange the rest of the meat onto the warmed platter and serve.

TO MAKE THE GRAVY SAUCE :

Step 1: Heat 4 cups of turkey broth, chicken broth or water--or a combination of broth and water--in a saucepan until hot but not boiling. Step 2: Transfer the cooked turkey from the roasting pan and set it on a cutting board to rest. Remove as much grease or fat as possible from the pan using a spoon, ladle or gravy separator. Reserve cup fat. Step 3: Place the roasting pan over two burners on the stove on medium heat. Deglaze the pan by adding cup water or other liquid (wine, turkey, or chicken stock). Stir constantly and scrape the bottom of the pan to loosen browned bits. Pour off the liquid from the roasting pan into a measuring cup or the saucepan of hot turkey broth. Step 4: Add cup reserved fat to roasting pan over medium heat. Whisk in cup all-purpose flour. Cook gently, stirring constantly, until the flour loses its raw smell and the mixture becomes golden in color. Cooking the flour enhances the thickening power of the roux and adds color and nutty flavor to the gravy. Step 5: Then transfer the roux to a saucepan. Whisk in the hot turkey broth and pan drippings and simmer over medium heat, stirring frequently, for 5 minutes or until thickened.

Step 6: Season to taste with salt and pepper. Transfer to a warmed gravy boat or serving bowl and garnish with fresh chopped sage. Other herbs and spices may suit your tastes as well; experiment with a pinch of cloves, a sprinkle of thyme, and a touch of mace.

 DESSERT
MANGO FLAMBE DESSERT

Ingridients :

4 (1-pound) firm-ripe mangoes 6 tablespoons turbinado sugar such as Sugar in the Raw 1/3 cup dark rum

Method :
Preheat broiler. Wash and dry mangoes. Remove 2 flat sides of each mango with a sharp knife, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces (reserve remaining fruit for another use). Make a

crosshatch pattern with a small sharp knife, cutting across fruit down to skin at 1/2-inch intervals and being careful not to pierce through. Grasp fruit at both ends and turn inside out to make flesh side convex. Arrange fruit, skin side down, in a large shallow baking pan lined with foil and sprinkle evenly with 4 tablespoons turbinado sugar (total). Broil 5 inches from heat until fruit is golden brown (it will not brown evenly), about 5 minutes. Arrange fruit on a large platter. Cook rum with remaining sugar in a small saucepan over moderately low heat, stirring, until sugar is dissolved. Remove from heat, then carefully ignite rum with a kitchen match and pour, still flaming, over warm mangoes. Serve immediately.