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1 Kasseri or Kefalotere
Ice water
flour
butter or margarine
Lemon juice
Cognac
Cut Casseri cheese into 1/2-inch slices, allowing about 4 ounces for each
serving. Chill slices in ice water. Pat dry and dust with flour. For each
serving, melt 3 tablespoons butter until it sizzles but does not brown. Add
cheese slices and saute quickly on both sides. Do not overcook or cheese
will melt and stick to pan. For each serving, squeeze juice of 1/2 lemon
into skillet and sprinkle with a few drops of Cognac. Ignite. Serve cheese
when flames die down.
A Los Angeles hostess and restaurateur developed this recipe some years ago
for one of her restaurants.
Created by: Ann Pappas (C) 1992 The Los Angeles Times
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