Yam Flambe Recipes

YAM FLAMBE

Steps:

• Scrub yams well with vegetable brush. Place in a medium saucepan; add water to cover and salt. Over medium heat, bring to boiling.
• Reduce heat; simmer, covered 30 minutes or until just fork-tender. Drain; let cool.
• Then peel and slice crosswise 1/2 inch thick. Lightly coat each slice with brown sugar.
• In hot butter in a medium skillet, saute slices until browned, about 2 minutes on each side. With a slotted utensil, lift to serving dish.
• Drain fat from pan. In the same skillet, gently heat the rum just until steaming, ignite: pour over yams.

TARTE FLAMBéE

Steps:

• If you have a pizza stone, place it on the middle rack of your oven, top with a baking sheet, and heat the oven to 425 degrees. (If you don't have a stone, just place the baking sheet on the oven rack).
• In a medium bowl, combine crème fraîche, fromage blanc, nutmeg, 1/2 teaspoon salt and the pepper. Set aside while you make the dough.
• In a separate medium bowl, whisk to combine flour, baking powder and remaining 1/2 teaspoon salt. In a small bowl, whisk to combine olive oil, egg yolk and 1/4 cup water. Add to dry ingredients and use a fork to combine until it creates a shaggy dough.
• Turn the dough out onto a floured surface and knead for 1 minute, until the dough is uniform and elastic. (Flour your hands as necessary to keep the dough from sticking.) Roll out to a 12-inch round, then transfer to a parchment-lined baking sheet without a rim (or use an overturned rimmed baking pan).
• Spread fromage blanc mixture evenly over the dough, leaving a 1/2-inch border along the edges. Sprinkle bacon and onions over fromage blanc. Slide tart, still on parchment paper, off baking sheet and directly onto baking sheet in oven.
• Bake until top is beginning to brown, and sides are golden and crispy, about 20 minutes. Remove from oven and slide off parchment paper to serving platter. Serve warm.