Bananas Foster |
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In the 1950's, New Orleans was
the major port of entry for bananas shipped from Central and South America.
Owen Edward Brennan challenged his talented chef, Paul Blangé, to include
bananas in a new culinary creation-Owen's way of promoting the imported fruit.
Simultaneously, Holiday Magazine had asked Owen to provide a new recipe to
appear in a feature article on Brennan's.
In 1951, Chef Paul created
Bananas Foster. The scrumptious dessert was named for Richard Foster, who, as
chairman, served with Owen on the New Orleans Crime Commission, a civic effort
to clean up the French Quarter. Richard Foster, owner of the Foster Awning
Company, was a frequent customer of and
a very good friend of Owen.
Little did anyone realize that
Bananas Foster would become an international favorite and is the most requested
item on the restaurant's menu. Thirty-five thousand pounds of bananas are
flamed each year at in
the preparation of its world-famous dessert.
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:
Serves Four