Caprese Salad with Bourbon Peaches, Mozzarella
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.
Pit the peaches and slice them into large slices. This works best with very ripe peaches because they easily fall off the pit.
Cut the mozzarella into 1-inch pieces. In the video my chunks are a bit bigger and it doesn't work out as well. You end up with this large glop of cheese.
Add the peaches, mozzarella and some olive oil to a deep sauce pan and warm over a high heat. The warmed ingredients are necessary for the alcohol to ignite. If the pan and ingredients are cold, no fire for you.
As soon as things start to sizzle, turn off the flame.
Add the bourbon and let it sit for about 10 seconds. Because the boiling point of alcohol is lower than say water, this should be enough to release the fumes. The fumes are what you are going to be lighting.
Now carefully light it on fire with a long match or a fireplace lighter. I suggest you be prepared for this step, unlike me, or you end up with a small match in your mozzarella.
Let the bourbon burn off and then toss the peaches and mozzarella with the spring mix.
Tear up the basil leaves and top the salad with them.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.
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