It's My Party and
I'll Eat What I Want To
Celebrate another year of the Surreal Gourmet's life
with flambéed pineapple à la mode.

march 6 is my birthday. Unfortunately -- or fortunately -- my birthday dinner will be for a party of one, consisting of take-out Chinese food served at 30,000 feet over the Atlantic, en route to London. (I'm praying that the birthday boy angle will change my pathetic upgrade karma, but to be on the safe side, I always pack a meal). While I do battle with screaming babies, indifferent flight attendants and fellow passengers, who will inevitably notice that my Szechwan prawns are far more enticing than their Salisbury steak, it would give me tremendous, vicarious pleasure to know that you were enjoying my favorite birthday dessert. No singing or presents required, of course (unless you work at United's check-in counter). FLAMBÉED PINEAPPLE A LA MODE (Serves 2) Ingredients 1 ripe pineapple 1 1/2 tablespoons butter 2 tablespoons brown sugar 2-3 ounces of Grand Marnier or dark rum 1 scoop vanilla ice cream or frozen yogurt 1. Sit the pineapple on its side and slice it in half vertically through the leafy section. (See illustration.) Save one half for tomorrow's breakfast. 2. Take the second half and chisel out the core. Discard. Then cut around the fleshy section with a knife (as you would a grapefruit). Remove flesh with a spoon and cut into small chunks. Reserve both the flesh and the shell. 3. Over medium heat, add butter to a sauté pan. Once melted, add the brown sugar and stir until it caramelizes (melts with butter). Add the pineapple chunks and stir occasionally for 3-4 minutes. 4. Add Grand Marnier, stand back, let it heat up for 10 seconds, then ignite with a match.* Flame should burn out after approximately 10 seconds. If flame continues to burn, put it out by placing a lid on the pan. 5. Place a single scoop of ice cream or frozen yogurt (for those who can't use the it's-my-party-and-I'll-eat-what-I-want-to rationale) in the hollowed-out pineapple shell and pour contents of pan over top. Serve immediately. Le Secret: Select the ripest pineapple available. The Adventure Club: Do as I do and protect yourself in a fireman's outfit while flambéing. Alternatives: Replace pineapple with two ripe bananas. (Use peels in place of pineapple shell.) Music to Flambé By: The Talking Heads, "Burning down the House" * Not recommended for rock musicians with big hair. For the rest of us pedestrians, always check to see where your fire extinguisher is, and that it is in operating condition before flambéing. Remove any flammable objects from the area. March 5, 1997 A R C H I V E S Previous 5 articles: Tequila Shrimp Taco (02/26/97) $20 Dinner Party (02/19/97) Chocolate Climax (02/12/97) Virtual Tropical Vacation (02/05/97) Eggs Carbonara (01/27/97) The Surreal Gourmet archive The Surreal Gourmet's Web Site is located at http://surrealgourmet.com. New Bookmark: http://www.salonmagazine.com/food/surrealgourmet.html