COMMENT:
New Orleans, as a major port city, has always enjoyed fresh bananas shipped in from Latin America. Chef Paul Blange was asked by Owen Brennan of Brennan’s Restaurant to create a recipe using this fruit. In 1951, Chef Paul created Bananas Foster naming it for Owen’s good friend and fellow member of the New Orleans Crime Commission, Richard Foster. Today, almost 20 tons of bananas are flamed each year at Brennan’s in the preparation of this now world-famous dessert.
INGREDIENTS:
- 4 bananas
- 1/4 pound butter
- 1 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 cup banana liqueur
- 1/4 cup dark rum
METHOD:
Cut bananas in half lengthwise then dice into 1-inch cubes. In a heavy bottom sauté pan, melt butter over medium-high heat. Add sugar and cinnamon and whisk until bubbly and sugar is melted. Stir in banana liqueur and diced bananas and sauté until softened. Remove the pan from the flame. Add rum then return pot to heat, taking care, as rum will ignite. Stir constantly and when flames subside, remove from heat and serve as a topping over vanilla ice cream or your favorite cheesecake.
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