Careful with the Flames. It’s easy to make flaming saganaki at home but be careful with your kitchen cabinets and make sure you have the lemons next to you and a bottle of brandy.:)
Flaming Saganaki Cheese
4 oz. Kasseri Cheese
1 tbsp milk
1/2 cup flour ( I use almond flour)
1 tbsp olive oil
2 tbsp brandy
1 wedge lemon
Beat together the egg and milk. Dip kasseri cheese into the egg and milk mixture, Shake off excess liquid and dredge in flour. Heat oil in a small cast-iron skillet over medium-high heat, turning it once, until it’s golden and crusty, one to two minutes. Transfer the cheese to a small warmed casserole, douse it with two tablespoons of brandy, and light it with a match. Careful not burn anything else! Squeeze a lemon wedge over the cheese to put out the flames.
Sprinkle chopped parsley and serve on a dish. Amazing.
Don’t for forget to say “Opa”When you serve Saganaki.
In 1968 Flaming Saganaki was Invented by Chicago's Greek Restaurant "The Parthenon" by Chris and Bill Liakouras. It took them more than a few tries to come up with the perfect expression. It became the restaurant’s calling card, and soon imitated the world over. Opa!
According to Cheese.com
Kasseri is a traditional, Greek-Turkish cheese made from unpasteurised sheep milk with no more than 20% goat’s milk mixed in. It is a springy-textured, white crust, stringy cheese belonging to the pasta filata family like Provolone or Muenster. To obtain the correct texture and flavour, the cheese needs to be matured for a minimum of four months. It is used as a substitute to the famous mozzarella by many American consumers.
The cheese also competes against another famous Greek cheese; Feta. Kasseri is preferred by connoisseurs who like full flavoured cheeses. A bite of Kasseri will enrich your palate with exciting salty flavours and pungent odor. But interestingly, it soon leaves behind a sweet aftertaste. This is because of the high use of sheep’s milk.
Pale yellow in color, Kasseri’s mild, palatable, buttery taste makes it an excellent table cheese. It contains a fat content of anywhere between 25% – 45%. When served at room temperature, it can be paired with omelets, sandwiches or used as a pastry cheese.