Post by hunt4fun1 on Jan 11, 2004 19:28:03 GMT -5
This recipe originated at Commanders Palace in New Orleans. The man that created it is a culinary genuis. I wish I knew his name.
Anyway, this is my wife's favorite thing IN THE WORLD to eat. I make it for her often.
If you want to impress a spouse or a girlfriend, this is the way to do it. Not only is it a FINE recipe, there is some "showmanship" involved as well. Just like anything, it takes a few times to perfect.
3 bananas sliced
½ lemon
3 T Banana liqueur
1 cup brown sugar
½ orange
¼ C Bacardi 151
1 stick butter
½ tsp. cinnamon
Vanilla ice cream
Slice bananas in ¼ inch pieces. Take lemon and orange halves and wrap in cheesecloth (if available). This keeps the seed and pulp out of the mixture. Set aside. Place three scoops of ice cream in serving dishes and place in freezer to keep very cold. Melt butter in 10-inch skillet over medium high heat. After the butter is melted, add the brown sugar. Stir continuously until brown sugar and butter combine to make a thick caramel sauce. Add bananas and sauté for two minutes making sure the caramel coats the bananas well. Sprinkle cinnamon over the top. Squeeze the juice from the lemon and orange halves into the mixture. Stir well. Add banana liqueur. Continue to stir. Pour Bacardi 151 over the top of the mixture. Do not stir. Light a match and touch to the surface of the mixture and flambé. When the flame dies, spoon the hot mixture over ice cream.
***Be very careful when lighting the mixture. Don’t have your fool head leaning over the pan. Flare up will most definitely occur.
Anyway, this is my wife's favorite thing IN THE WORLD to eat. I make it for her often.
If you want to impress a spouse or a girlfriend, this is the way to do it. Not only is it a FINE recipe, there is some "showmanship" involved as well. Just like anything, it takes a few times to perfect.
3 bananas sliced
½ lemon
3 T Banana liqueur
1 cup brown sugar
½ orange
¼ C Bacardi 151
1 stick butter
½ tsp. cinnamon
Vanilla ice cream
Slice bananas in ¼ inch pieces. Take lemon and orange halves and wrap in cheesecloth (if available). This keeps the seed and pulp out of the mixture. Set aside. Place three scoops of ice cream in serving dishes and place in freezer to keep very cold. Melt butter in 10-inch skillet over medium high heat. After the butter is melted, add the brown sugar. Stir continuously until brown sugar and butter combine to make a thick caramel sauce. Add bananas and sauté for two minutes making sure the caramel coats the bananas well. Sprinkle cinnamon over the top. Squeeze the juice from the lemon and orange halves into the mixture. Stir well. Add banana liqueur. Continue to stir. Pour Bacardi 151 over the top of the mixture. Do not stir. Light a match and touch to the surface of the mixture and flambé. When the flame dies, spoon the hot mixture over ice cream.
***Be very careful when lighting the mixture. Don’t have your fool head leaning over the pan. Flare up will most definitely occur.
