Brendan and I are particularly fond of Greek food. We've celebrated many a significant romantic milestone in Greek restaurants, from proposal to tenth wedding anniversary.
We always order saganaki (flaming cheese) for Brendan. I like flaming cheese too, but in Canada the cheese is usually dipped in wheat flour so I can't eat it. This is very sad.
So I couldn't resist when I found myself in a specialty cheese shop just before Christmas and discovered they had the right sort of cheese to make gluten-free saganaki! There are actually several "acceptable" cheeses; what we bought was Kefalotyri, which is an extremely salty hard Greek cheese.
Following instructions online, I dipped the cheese in egg and then in gluten-free flour, before pan-frying it in butter. The trick is to cut the cheese thinly enough so that it doesn't take too long to get properly melty on the inside, but not so thin that bits fall off and get eaten by your toddler. I think we might be rather impatient, but somewhere around 3/4cm seemed to work best for us.
Once the cheese is melted, heat your flamable alcohol, light it and pour over the cheese. Extinguish the flames by squeezing half a lemon over it.
Or that's how it's supposed to work... We were a little shocked the first time we did this by the huge fireball. Lesson learned: use less booze! Luckily I was leaning way back or I might have lost my eyebrows!