Apple Vodka Omelet Flambé

Anyone who has read The Vodka Cookbook or has ever seen my vodka cooking demonstrations, knows I often set things on fire – usually on purpose.  Of course you must take extra precautions when you decide to flambé a dish at home, being careful to remove flammable objects…like small pets and hairy relatives (don’t ask), to a safe distance.  But flaming a dish is really easy and is sure to get lots of “oohs” and “ahhs” from your significant others – raising your stature in the kitchen to new heights.  And don’t we all enjoy getting our stature raised?   Anyway…apple pie meets omelet in this sweet & fluffy egg dish. 

2 tablespoons butter

4 medium firm, fresh apples, peeled & sliced thin

2 tablespoons brown sugar

1/4 teaspoon cinnamon

2 tablespoons vegetable oil

4 large eggs

1 tablespoon granulated sugar

1/4 cup vodka or apple vodka

1/2 teaspoon salt

Warm the butter in a medium-size saucepan over a moderate heat.  Add the apple slices, brown sugar and cinnamon and cook until the apple is very soft – about 5-7 minutes.  Set aside.

Warm a tablespoon of oil in a medium-size, nonstick sauté pan over a moderate heat.  Wisk the eggs, granulated sugar, salt and half of the vodka together in a bowl.  Add about half the egg mixture to the pan.  And, using the back of a spoon, stir the egg while simultaneously shaking the pan until the egg begins to set.  Add a few tablespoons of sautéed apples to the center of the omelet, fold and turn onto a warm plate.  Repeat with the second omelet.

Add the remaining apple vodka to the apples, let it warm (but do not boil) for about 5 seconds, then carefully ignite the fumes of the vodka using a long match or barbecue lighter.  Spoon onto each omelet and serve.

Serves 2

by John Rose, The Vodka Cookbook

 

Notes: 

An easy way to prepare an apple for sautéing is to remove the skin using a peeler; then stand the apple (stem-up) and make four cuts around the core.  Discard the squared core and cut the four resulting apple pieces into thin slices. 

Gravity is the most useful tool for folding and turning out an omelet: After adding the filling to the center of the omelet, angle the pan downward and, using a wooden spoon, gently push the closest edge until it folds over the center.  Continue pushing the folded edge until the opposite edge begins to rise up the side of the pan; level the pan so that it too folds over the center.  Bring the pan to the plate and turn out the omelet so that it lands fold-side down.

Always remove the pan from the heat source before adding the liquor to avoid burning yourself and keep a pot lid nearby in case you need to smother the flames. The alcohol vapor generally burns off by itself in a matter of seconds.

Comments

[Robert]

Tried the Omlete, as a four month old student! And it passed with flying marks! I dont drink alcohol but njoyed it all teh same! Using Smirnoff Apple Vodka