So first thing's first. Before even reading this recipe, please make sure you have a fire extinguisher on hand. Or at the very least, a lot of baking soda (it can put out a grease fire). You know, we get pretty paranoid about fires here in San Francisco!
Now, for some time, I've been wanting to light my food on fire. I mean, I'm not a pyro or anything but you always see 'em do it on TV! And I admit, I been a bit scared to try it myself. It looks so cool but soooo scary! And guess what, it's not. It's rather easy.
Of course, I didn't want to light the usual fair on fire, like a crepe or a banana. I wanted something fun and unique. I love the idea of a warm salad so why not a salad with fire? A Caprese seemed liked the best choice. Typically served cold, this would be an interesting twist one wouldn't expect. And because I planned to use bourbon, I wanted to use an ingredient that would best complement the spirit so I chose peaches over tomatoes. I thought peaches would really complement all of those lovely vanilla notes found within the alcohol.
- 2 fresh organic peaches
- 10 1-inch cubes of mozzarella, about 4 ounces
- 2 ounces of bourbon
- 3 fresh organic basil leaves
- Spring mix
- Olive oil
- Salt and pepper to taste
1. Pit the peaches and slice them into large slices. This works best with very ripe peaches because they easily fall off the pit.