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 The next time you REALLY want to impress someone, light their dessert on fire! Read on...
Bananas Foster: the quintessential N'Orleans dessert recipe. In 1951, when this recipe was invented, bananas were one of the major imports for the port city. The ownner of Brennan's, the restaurant where the dessert was invented, hoped to promote this imported fruit. The recipe was named after a friend and frequent customer. OK, you're about to light alcohol on fire in your kitchen, so PLEASE careful: make sure you read the whole recipe, pull your hair back, stand back, and have a lid close at hand. Now get ready to impress your dinner guests (or date)! |
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| Ingredients: | |||||
| 1/4 c. | butter | ||||
| 1/2 c. | brown sugar | ||||
| 1/4 tsp. | cinnamon | ||||
| 2 T. | banana liquor | ||||
| 3 T. | dark rum | ||||
| 2 | bananas | ||||
| vanilla ice cream | |||||
| toasted sliced almonds (for garnish) | |||||
| Directions: | |||||
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-Peel and slice the bananas both lenth-wise and cross-wise. Scoop icecream into serving dishes and set aside (in the freezer, if you like).
-Place the butter in a flambé pan or skillet over low heat on the stove. Add the brown sugar and cinnamon and whisk ingredients together. -Cook, stirring constantly, until the butter melts and the three ingredients are well-combined. -Stir in the banana liqueur. After the mixture reaches a boil, whisk for an additional minute and then place the bananas in the pan. Switch to a rubber scraper spatula and continue stirring the edges to prevent the mixture from burning but be careful to avoid cutting or mashing the bananas. -When the banana sections soften and begin to brown, turn your burner off and pour the rum in a circular pattern around the the pan. -Immediately light the rum by holding a (lit) long-handled lighter about a quarter of an inch from the surface of the sauce. You can also tip the pan so the alcohol is lit by the flame of the burner, but that way makes me nervous. -When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. -Generously spoon warm sauce over the top of the ice cream, top with toasted sliced almonds, and serve immediately. |
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