Adruxj.129 net.cooks utcsrgv!utzoo!decvax!ucbvax!ihnss!druxj!neal Thu Feb 18 09:05:44 1982 A simple, tasty, and flashy kasseri dessert I was once served this in a Mexican restaurant, and a friend and I immediately worked on duplicating it. Here is our result: 4 1/8 inch slabs of kasseri cheese, best at room temperature 1 egg, beaten, on a small plate butter 1 lemon half 151 proof rum Coat the cheese on both sides with the egg, and saute it in the butter over medium-high heat, flipping it once, until it is no longer hard (less than a minute). Put it on a warmed serving dish, sprinkle less than a capful of the rum over it, turn out the lights, and ignite the rum. Listen for the "Oo"s and "Ahh"s, then, just before all the rum burns off, put out the flame by squeezing the lemon juice over it (you shouldn't need too much). Put it in the middle of the table, and let everyone attack with forks. This is quite quick and easy to prepare. The biggest problem is getting the kasseri (spelling?) cheese. It is a rather dry, almost brittle, white Greek cheese - in between cheddar and parmesan in texture. I have on occasion used a dry provalone with some success. Has anyone ever seen this before? I even forget the name of it, and would love to compare this with other recipies. Neal McBurnett, ihnss!druxj!neal ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.