Day 115: Good Eats 2: The Middle Years
April 25, 2011
Bananas Foster, the desert of fancy restaurants, or is it? A dessert with flames at home…does it get any better than that? My husband had a recent fire experience in the kitchen so when he went to flambe the dessert, lets just say we went over the steps of how to put out a kitchen fire. Here is not what to do: Step 1 blow on the fire. Oxygen actually gives the flames more energy to burn. Step 2 swat at the fire with a towel. Once again this is giving that fire all the oxygen it wants. The real thing to do is to have a lid ready to go to smoother the fire by taking away said oxygen. The lid was ready for our attempt at dessert on fire. The lights were dimmed and the fire starter was at the ready. Let’s just say we were disappointed that the flames did not arch up to the vaulted ceilings in our house. They were more like a whimper in the pan. This does not mean that when you prepare this that you will not have different results. So home cook beware: grab the proper fire fighting tools before making this dessert.
Alton Brown is the chef who I call the mad scientist of the cooking world. He takes the recipes or ingredients and shows us the science behind it all. Giving us such in-depth information that I go into information overload. But if you are the type who like to know everything, this is a perfect cookbook for you. Lots of behind the photos and trivia as well. Looking for those science-of-food recipes, you will not be disappointed!
The Ruling: We all loved it, well those of us who eat bananas loved it. Using the fresh nutmeg and orange peel really enhanced the overall flavor of the dish. The flame was small, but that is a good thing so we didn’t have any trips to the ER with burns. Try explaining that one to the ER doctor, and I know they have a file on us already! You may want to double the sauce as we felt there wasn’t enought sauce to go with the bananas. Also, we used crepes that my husband is now a pro at.
Bananas Foster, page 144
- 2 tablespoons unsalted butter
- 1/4 cup dark brown sugar
- 1/4 teaspoon ground allspice
- 1/2 teaspoon nutmeg, freshly grated
- 1 tablespoon banana liqueur
- 2 under-ripe bananas, cut in half lengthwise
- 1/4 cup dark rum
- 1/2 teaspoon orange zest, grated
- Melt the butter in a 10 inch heavy skilled over low heat. Add the brown sugar, allspice and nutmeg and stir until the sugar dissolves. Add the banana liqueur and bring the sauce to a simmer.
- Add the bananas and cook for 1 minute on each side, carefully spooning sauce over the bananas as they are cooking. Remove the bananas from the pan to a serving dish.
- Return the sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If tho, using a stick lighter, carefully ignite the sauce and continue cooking until the flame dies out, 1 to 2 minutes. If the sauce is too thin cook for 1 to 2 minutes more, until it is syrupy in consistency. Add the orange zest and stir to combine. Immediately spoon the sauce over the bananas and serve with waffles, crepes, or ice cream.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org. For daily organizing tips find the MS. Simplicity fan page here.
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