BeyondWonderful.com: Barbara Adams, Beyond Wonderful Baking, Cheese, Produce, and Wine Experts


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	Columns to Savor Catherine Christensen The Amazing Erupting Volcano Cake Pancakes and Waffles Ooh la la...chocolat! Mousse au Chocolate and Mexican Chocolate Pots de Crème Muffins: French Breakfast Muffins, Chocolate Raspberry Muffins, and Breakfast Power Muffins Easy Holiday Cookies Plus Dried Cherry and Amaretto Nut Bread Happy Thanksgiving! Divine Maple Bourbon Pecan Pie and Pumpkin White Chocolate Cheesecake Spooky Cupcakes Bar Cookies Ice Cream Sandwiches Decadent Cream Pies Favorite Cakes for Summer Picnics, Barbecues, and Scrumptious Eating. Glorious Cheesecake: Old-School Secret Recipe, Key Lime, and Chocolate-Mint Swirl Cheesecake. Luscious Layers: Terrine, Classic and Cooked Tiramisù, and Trifle. Ganache! Breakfast! Granola, Scones and Cinnamon Rolls Fresh Pumpkin. Quick Breads and Muffins. Classic and Simple Fruit Pan Desserts. Pies and Tarts.

Baking Expert
Catherine Christiansen

Spark the Appetite!

Mangos Diablo

Pêches Louis

Bananas Foster

Basic Dessert Crêpes

How to follow up last month’s exploding volcano cake? Setting things on fire might just do the trick. Flambéed fruit offers a showy, delicious and relatively simple way to end a meal. Take fresh, frozen or even canned fruit, sauté in a bit of butter and brown sugar, splash on some quality liquor and light it on fire. The hot, caramelly fruit with built-in sauce is a perfect match for the cool of vanilla ice cream and/or delicate crepes.

Along with crème brulée and chocolate mousse, flambéed desserts are a staple at old school “Continental” restaurants. Flambéed food has its roots in the late 1800’s when setting food on fire was the mark of suave chef. Escoffier came up with Cherries Jubilee to honor Queen Victoria’s Diamond Jubilee around 1880. Bananas Foster came a bit later, created in the 1950’s at Brennan’s Restaurant in New Orleans. The most recent may be Mangos Diablo, a luxurious margarita-spiked fruit extravaganza that is said to have originated Mexico in the groovy 60’s.

If you have your mother’s old chafing dish or lucked into one in the junk shop, you can finish the dessert tableside to the amazement of your guests. It works best if you prep and cook the fruit on the stove, then transfer the mixture to a preheated chafing dish. Then all you have to do is bring it out to the dining room or lanai, add your liquor and set a long match to the dessert. The beautiful flames will dance around the pan for several minutes as your guests ooh and ahh at your culinary prowess.

Flame on!

Mangos Diablo

Pêches Louis

Bananas Foster

Basic Dessert Crêpes

Read more about Catherine Christiansen.



	Mangos Diablo Mangos were made to pair with tequila and lime. Here, a sprinkle of sea salt offers a nod toward the salt on the rim of a margarita glass.



	Pêches Louis Good bourbon or vanilla vodka gives peaches an irresistible glow.



	Bananas Foster The New Orleans classic, all ready for fresh vanilla ice cream or a warm crêpe. Laissez les bon temps roulez!



	Basic Dessert Crêpes Simple, delicate and delicious. Fill with ice cream and top with fresh or flaming fruit. Or try a schmear of Nutella and a drizzle of hazelnut liqueur.

Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine. Check out Barbara Adams Blog , the Beyond Wonderful Press Room, and our newest featured column, Hungry for the Weekend.

Barbara Adams brings you Recipe Collections, Quick and Easy Recipes, Party Ideas, Global Cuisine, and How To Cooking Tips and Techniques.