From: Christi Wilson <christi@meaddata.com>
Date: 20 Feb 1994 17:18:07 -0500
Source: The Times-Picayune, January 13, 1994
Melt the butter over an alcohol burner in a flambe pan or attractive
skillet. Add the sugar, cinnamon and the banana liqueur and stir to mix.
Heat for a few minutes and place the halved bananas in the sauce and saute
until soft and slightly browned. Add the rum and allow it to heat well;
then tip the pan so that the flame from the burner causes the sauce to
light. First lift the bananas carefully out of the pan and place four
pieces over each portion of ice cream and spoon the hot sauce from the pan
over the top. Serves four.
Note: This can also be prepared over a stove burner and then brought to the
dinner table and flamed.
In case you're interested: This flamed dessert was invented at Brennan's in
the 1950s when the restaurant's founder, Owen E. Brennan Sr., wanted to
find a new way to use bananas. New Orleans was the major port of entry for
bananas shipped from Central America and South America and Brennan wanted
to promote the plentiful fruit. He challenged his chef, Paul Blange, to
create an interesting dish.
The dish, made of bananas and rum and served over vanilla ice cream, was
named for Brennan's friend, Richard Foster, who owned the Foster Awning
Company and served as vice chairman of the city's Vice Committee in charge
of cleaning up the French Quarter. Foster was a frequent diner at Brennan's
and the owner thought it fitting to name the new dish in his honor.
Today the dessert is the most requested item on the menu of the famous
French Quarter restaurant, which serves 35,000 pounds of bananas each year.
Now, this local discovery is found on menus throughout the world.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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