Bananas Foster New Orleans

Ingredients

4 tbsp butter (1/2 stick) 1 cup dark brown sugar 2 bananas 2 oz banana liqueur 4 oz dark rum 1 ground cinnamon 1 vanilla ice cream (opt)	Advertisements

Preparation
 
A quintessential New Orleans dessert, and a favorite among most
locals. This dish cannot be prepared in the kitchen. It must be
performed, in front of your guests. Use a chafing dish, and some kind
of portable heat like Sterno. Don t be sloppy, and keep a fire
extinguisher handy. There s no need to burn the house down just for
dessert, but this really must be done right. I learned to cook this
dish from Chef Joe Cahn at the New Orleans School of Cooking, and he
spun dire tales of what befell those who dared sequester themselves
in the kitchen when making Bananas Foster. Seriously, bad gris-gris
will befall you if you deprive your guests of the spectacle. Plus,
they ll talk for years about how cool you are to have made this for
their dessert.

First, you should make some preparations. Peel a thin strip of peel
from the bananas, and use your knife to slice the banana crossways
into coins. Then replace the banana peel so that it looks untouched
(as best as you can, anyway). This way, you can pretend to "peel"
your bananas, and dump them into the put already cut, as if by magic.
Cheesy, you ask? Well, it still looks cool, particularly if you re
really nonchalant when you do this in front of your guests. If you
insist, you can slice the bananas the classical way, quartering them
by slicing thm lengthwise and then in half. I still think the other
way is cooler.

Put your ground cinnamon into some kind of non-standard container, or
even a little muslin bag, the better to "convince" your guests that
it is, in fact, not cinnamon but voodoo dust, scraped from the tomb
of Marie Laveau at midnight on All Soul s Day ... some kind of
delightfully corny crap like that. Also, I recommend taking a
cinnamon stick and grinding it fresh in a spice or coffee grinder
instead of using pre-ground cinnamon. Sieve the result through a tea
ball strainer to remove the larger pieces which won t grind finely.
This will maximize the fresh, aromatic cinnamon flavor. If you use
your coffee grinder, it ll also make your coffee taste great.

Now, to business ...

Melt the butter and add the brown sugar to form a creamy paste. Let
this mixture caramelize over the heat for about 5 minutes. Stir in
the banana liqueur and rum. Heat until the liquor is warmed, about
three minutes. Add the bananas, cook for about 1 - 2 minutes, then
ignite with a flourish. Here s the best way to do this:

Using a long, bent-handled ladle, scoop up some of the warm liquor.
Hold it a foot or two above the chafing dish and ignite the liquor in
the ladle. VERY CAREFULLY, pour the liquor into the dish. A column of
flame will descend from the ladle into the dish, which will ignite
with a marvelous *poof*! Keep a pal nearby, subtly wielding a fire
extinguisher. Try not to become a human torch in the process.

Agitate to keep the flame burning, and add a few pinches of "voodoo
dust" to the flame. The cinnamon will sparkle orange in the blue
flame, and looks really neat.

Let the flames go out. Serve over ice cream if you wish, but some
hardcores like me like it just like it is. Yum.

Variations: one may substitute any fruit for this dish that has a
correspondingly flavored liqueur -- peaches, pears, whatever. Walt MM

 

 
Servings:
4

 

Bananas Foster
Melt butter in a chafing dish. Add brown sugar and blend well. Add banana and saute. Sprinkle with cinnamon. Pour over banana liqueur and rum and ignite, basting banana with flaming liquid. Serve when flame dies out. Source: The New Orleans Restaurant Cookbook, Dierdre Stan (Upload by user)

Bananas In Coconut Cream
Peel the greenest bananas you can find, split them lengthwise as for a banana split, & cut each half into 4 pieces. Mix the SAUCE ingredients with 1 c water. Add banana chunks & bring to a gentle boil. Reduce the heat to low & cook for 5 minutes (if the bananas are n (Upload by user)

Bananas In Coconut Milk
In a large saucepan, bring the coconut milk to a boil. Add the sugar & the salt & cook for 3 to 5 minutes over medium heat. Reduce the heat, add the sliced bananas, cover & simmer for 5 minutes. Do not stir, or the bananas will become mushy. Serve hot or cold. &n (Upload by user)

Bananas In Filo Nests
Melt butter in skillet. Add sugar, liqueur or rum, orange juice and zest. Bring to boil. Continue boiling over medium heat 5 minutes or until thickened, stirring occasionally. Cut bananas in 1/4" slices. Add to mixture and cook 1 2 minutes. Place each Filo Nest on dess (Upload by user)

Bananas With Green Split Peas
Cook peas in enough water to cover until tender, about 1 1/2 hours. Peel bananas & lay them whole on top of the peas without mixing. Cook for 10 minutes. Add water if necessary to prevent sticking. Meanwhile, heat the oil & brown the onions. With a slotted spoon, remove (Upload by user)

Barbara Lauterbach s Lemon Bread
Combine sugar, butter, extract and juice. Beat in eggs, one at a time until smooth. In a separate bowl, mix flour, baking powder and salt. Stir in the wet ingredients alternately with the milk. Add the lemon rind (or oil) and pecans (if using). Pour batter into a greased 4 1/2&q (Upload by user)

Barbara s Applesauce Meat Loaf
IN A LARGE BOWL, combine the turkey, egg, oatmeal, applesauce, onion, corn, red pepper, parsley, 2 teaspoons Worcestershire sauce, salt and pepper and mix just until the ingredients are blended. Using a 10 inch non metal pie plate, form the meat into a circle about 8 inches in d (Upload by user)

Barbecued Spareribs With Apple Glaze Jvb
*If an extra mild flavour is preferred, revise the quantity of these ingredients into teaspoons. Place spareribs in large pot, cover with water, add splash of brandy (or other liquor) and bring to a boil. Reduce heat, cover, simmer 45 to 60 minutes until tender; drain wel (Upload by user)

Basic Fruit Jelly Recipe
PREPARING THE FRUIT:Wash, peel and seed the fruit if necessary. Most fruits are then pureed (see instructions given with specific recipes). Some fruits are used as they are and others are mixed with syrup from canned fruit. Because of their relatively neutral taste, peach and ap (Upload by user)

Basic Fruit Sauce
This fruit sauce is one of the basics. It can be served on ice cream or with a pastry. COMBINE first amount of juice, cream of tartar, sugar and lemon juice in a saucepan and bring to boil. Mix arrowroot with the rest of cold fruit juice. Add to boiling juice. Cook until clear a (Upload by user)
TAG: fruit, juice, sauce, ,

Basil Avocado Chutney
In a food processor blend together the basil, the almond, the garlc, and the lemon juice, pulsing the motor once or twice, until the almonds are ground fine. Add the avocado, cut into chunks, and salt to taste and blend the mixture until it is combined well. Serve the chutney wi (Upload by user)
TAG: chutney, avocado, basil, ,

Basil Coconut Curry Sauce
* or 2 teaspoons grated lemon peel&20; ** or chopped fresh lemon leaves&20; ======================================================= ============== ===&20; 1. In a 1 1/2 to 2 quart pan on high heat, bring to a boil white wine, fresh ginger, fresh lemon grass (or lemon (Upload by user)
TAG: fresh, basil, coconut, lemon, leaves, sauce, curry, ,

Basil Jicama Fruit Salad
In medium sized bowl, combine all ingredients except basil sprigs; mix gently. To serve, garnish with a sprig of basil. Low Fat Meals, VOL III, NO 5/MM by DEEANNE     strongServings:6/strong   (Upload by user)
TAG: basil, ,

Bbq Pineapple Aloha Baked
Cut a thick slice from side of each pineapple. Cut out pulp; remove the Cores and cut pulp into bite sized pieces. Toss pieces with sugar rum, And dots of butter. Fill pineapple shells with the mixture. Replace Slices on the pineapple. Wrap each pineapple securely in a 20x18 inc (Upload by user)
TAG: pineapple, ,

Bbq Pineapple Caribbean
Slice the pineapples half and inch below the tops and reserve the tops. Using a very sharp knife with a long and narrow blade, scoop out the hard Fibrous center of each pineapple. Set the pineaplles aside. Combine in a bowl the frand marnier maple syrup and a few drops of vanill (Upload by user)
TAG: pineapple, pineapples, ,

Bbq Pineapple Island
Select a fully ripe pineapple. Remove top, but do not pare. Cut Pineapple lengthwise into 8 wedges. Place in oblong pan 13x9x2". Drizzle 3 tbsp honey over fruit. Let stand 1 hr, turning occasionally so Pineapple is well coated with honey. Place peel side donw on grilll 3&qu (Upload by user)
TAG: pineapple, ,