Risking Fire and Certain Death, We Learn to Leap From the Flambé That is Bananas Foster

Sarah Johnson

Bananas Foster
Recipe Demonstrated by Chef Chris Hughes of Tre Amici Prime Steakhouse & Seafood

Do you own a bowl? Do you have ice cream in your fridge? Do you have a banana and orange lying around your kitchen? Do you have liquor store that you can drive or walk to? Do you own a fire extinguisher? If so, then today's Appetite for Instruction is something you definitely want to consider making for dessert one special evening.

Bananas Foster originated in the early 1950's in New Orleans by chef Paul Blangé of Brennan's Restaurant. It was named after the owner's friend Richard Foster, who was at time the New Orleans Crime Commission chairman. It soon became a popular dessert not only in New Orleans, but across the dining world, known as a great dish to prepare table-side as a flambé, which is a cooking style that involves adding alcohol to a hot pan to create a burst of flames.

We recruited Chef Chris Hughes of Tre Amici Prime Steakhouse & Seafood to demonstrate the flammable concoction for City of Aters, and he was happy to oblige. He just made us promise that we would stand 3 feet away with safety goggles on. Guess someone let him know that we're a little clumsy.

Ingredients:
2 TBL unsalted butter
¼ cup dark brown sugar
1 TBL banana liqueur
1 ripe banana, sliced in half lengthwise
¼ cup dark rum
½ tsp grated orange zest
2 scoops of ice cream (your choice, we hear vanilla bean pairs best with it)

Tre Amici 2_ Step 1.jpg
Sarah Johnson

Step 1: Melt butter in sauté pan, and then add brown sugar. Let both ingredients dissolve.

Tre Amici 2_ Step 2.jpg
Sarah Johnson

Step 2: Add bananas and sauté for one minute. Then add the banana liqueur and rum (stand back) and sauté for another 20 seconds.

Tre Amici 2 _Step 3.jpg
Sarah Johnson

Step 3: Pour the banana, rum, banana liqueur mixture on top of two scoops of your choice of ice cream. Garnish with whip cream and orange zest. Then grab a spoon and have at it.


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