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Sun Dec 23, 2018, 10:38 PM

An underrated holiday dessert and not too hard to make.....Bananas Foster.

Not too heavy, festive, only drawback is to set yourself on fire. But I like to make it.

If I am in the wrong forum....well...ignore me.

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Reply An underrated holiday dessert and not too hard to make.....Bananas Foster. (Original post)
dameatball Dec 2018 OP
Ohiogal Dec 2018 #1
canetoad Dec 2018 #5
mercuryblues Dec 2018 #6
canetoad Dec 2018 #7
mercuryblues Dec 2018 #10
canetoad Dec 2018 #22
dhol82 Dec 2018 #2
pbmus Dec 2018 #3
LineReply .
Iggo Dec 2018 #4
brooklynite Dec 2018 #8
Hekate Dec 2018 #14
jmowreader Dec 2018 #20
mercuryblues Dec 2018 #9
Cracklin Charlie Dec 2018 #11
fleur-de-lisa Dec 2018 #17
TlalocW Dec 2018 #12
Hekate Dec 2018 #13
TlalocW Dec 2018 #15
Hekate Dec 2018 #16
jmowreader Dec 2018 #19
TlalocW Dec 2018 #21
LakeSuperiorView Dec 2018 #23
nolabear Dec 2018 #18

Response to dameatball (Original post)

Sun Dec 23, 2018, 10:42 PM

1. So, how do you make it?

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Response to Ohiogal (Reply #1)

Sun Dec 23, 2018, 10:59 PM

5. Here. I had to look it up

http://www.neworleansrestaurants.com/new-orleans-recipes/recipes_brennans.php

Can you tell me how many ounces (or grams) are in a stick of butter? Always wondered, as we get it in blocks of 250 or 500 gm, roughly equivalent to quarter or half pound.

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Response to canetoad (Reply #5)

Sun Dec 23, 2018, 11:07 PM

6. 1 stick of butter is 1/4 lb

which = 4 oz

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Response to mercuryblues (Reply #6)

Sun Dec 23, 2018, 11:16 PM

7. Thank you!

One of life's little mysteries solved.

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Response to canetoad (Reply #7)

Sun Dec 23, 2018, 11:37 PM

10. 1 lb

=16 oz = 1 pint = 1/2 litre = 500 ml.


or as my gramma used to say "A pints a pound the world around."

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Response to mercuryblues (Reply #10)

Mon Dec 24, 2018, 03:10 AM

22. I learned the imperial system

As a kid in the UK; drams, pounds, ounces, stones, chains, furlongs, bushells and pecks. Been using metric so long that I naturally think in it, but was always baffled when I saw a recipe calling for a stick of butter!

Thanks,

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Response to dameatball (Original post)

Sun Dec 23, 2018, 10:44 PM

2. Never thought of this as a holiday dessert.

It’s just a fancy dessert in NOLA.
It very tasty though.

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Response to dameatball (Original post)

Sun Dec 23, 2018, 10:50 PM

3. Yummy..

Ingredients:

1/4 cup (1/2 stick) butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 cup dark rum
4 scoops vanilla ice cream
Directions:

Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve immediately.

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Response to dameatball (Original post)

Sun Dec 23, 2018, 11:17 PM

8. No objection, but what makes it a "holiday" dessert?

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Response to brooklynite (Reply #8)

Mon Dec 24, 2018, 12:37 AM

14. Probably the high calorie decadence and fancy flambe presentation. I've never had it, myself. nt

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Response to brooklynite (Reply #8)

Mon Dec 24, 2018, 01:39 AM

20. It's enough of a pain in the ass to make it that most people won't except for the holidays

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Response to dameatball (Original post)

Sun Dec 23, 2018, 11:30 PM

9. I love it with eggnog ice cream

2 Tbls unsalted butter
1/4 cup brown sugar
1/2 tea ground cinnamon
3/4 cup OJ
pinch sea salt
1/4 cup dark rum

4 bananas cut in thick bias slices

1/4 cup hazelnuts
vanilla ice cream….or eggnog ice cream

In a large frying pan, over med heat combine butter, brown sugar and cinnamon until bubbly

add Oj and salt

Cook until sauce thickens, then add sliced bananas. Turn heat to low.


I don't have a flambé pot, so I use a metal ladle with a long handle. I pour the rum in there and hold while heating it up on high. When it begins to bubble, I have a trustworthy adult light a match and set the rum on fire. I then pour it over the sauce in a circular motion along the inside of the frying pan. <--- think about this part and where you are standing. I usually stand to the right and pour the rum in a counter clockwise motion, starting on the opposite side of where I am standing. I also turn off the oven fan/vent when I do this.

Sprinkle with hazel nuts and serve /w ice cream.

This seriously takes 10 minutes to make.

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Response to dameatball (Original post)

Sun Dec 23, 2018, 11:50 PM

11. So delicious!

Just about the only banana dessert I like.

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Response to Cracklin Charlie (Reply #11)

Mon Dec 24, 2018, 01:33 AM

17. Me too. The flaming process transforms the lowly banana

into an unexpectedly tasty delight. Great fun to share with a group.

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Response to dameatball (Original post)

Mon Dec 24, 2018, 12:24 AM

12. There a non-alcoholic version

Or is rum/alcohol the only way to set food on fire intentionally?

TlalocW

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Response to TlalocW (Reply #12)

Mon Dec 24, 2018, 12:36 AM

13. The only non-alcoholic food I know that lights on fire is marshmallows. But you could caramelize ...

...the brown sugar pretty readily, and fake it from there as to flavor. You just won't get that flambé effect on presentation.

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Response to Hekate (Reply #13)

Mon Dec 24, 2018, 12:37 AM

15. I'm a magician

I'll just hide some flash paper in the concoction.

TlalocW

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Response to TlalocW (Reply #15)

Mon Dec 24, 2018, 12:39 AM

16. I want to come see that

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Response to TlalocW (Reply #12)

Mon Dec 24, 2018, 01:38 AM

19. It's non-alcoholic by the time you're done with it

You COULD buy rum flavoring in the spice aisle - I've got a bottle myself - and use that. But the fire has two purposes: it burns off the alcohol, and it adds excitement to the dish. You're not supposed to put so much in there that you burn the house down.

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Response to jmowreader (Reply #19)

Mon Dec 24, 2018, 01:45 AM

21. No chemical process is 100%

Tests have been done, and depending on the alcohol, quite a bit can be left over.

TlalocW

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Response to jmowreader (Reply #19)

Mon Dec 24, 2018, 03:56 AM

23. Flame can not burn off all the alcohol.

 

Consider that the flame stops when the alcohol contents drops below a certain point. The hot sauce helps it burn longer than a room temperature mixture, but not all of the alcohol is removed. For most people, the remaining amount is negligible, but it is not zero.

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Response to dameatball (Original post)

Mon Dec 24, 2018, 01:35 AM

18. A New Orleans tradition. Soooooo good!

Brennan’s and Commander’s Palace both make a beautiful show of it. Yum.

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