Author Notes: This is a recipe that has been on the “to make list” for a while. I can not remember how I came across it but was instantly drawn to the incredibly beautiful photographs in an article about Mikkel Karstad’s new book. I have not heard of Mikkel before but as the article pointed out he was head chef at the Danish parliament and a few Michelin starred restaurants. But I guess the kicker was being gastronomic advisor to Claus Meyer who co-founded Noma.
As I scrolled down I saw the recipe for Flamed Strawberries. It reminded me of a recipe I saw in an Anthony Bordain episode about Noma, where one of the chefs experimented with strawberries pickled in rose vinegar with creme fraiche infused with burnt rose. How amazing does strawberries pickled in rose vinegar sound? If anyone has an idea of how to make rose vinegar please let me know. —heinstirred
tablespoon lemon juice
of 1 lemon
teaspoon lemon thyme leaves
handful rose petals
- Rinse the strawberries and snip away the tops.
- Heat up a frying pan and put the honey into the hot pan. After half a minute put the strawberries into the pan and fry the strawberries for a minute.
- Add the lemon juice and zest and fry for 1 more minute until it thickens and becomes a light syrup.
- Add the brandy to the pan and carefully set it alight. When the alcohol is lit, shake the pan easily, until there are no more flames and therefore no more alcohol.
- Add the thyme leaves and shake the pan one more time.
- Serve the strawberries right away or chill it in the fridge for later. Garnish with the rose petals