Mar 4, 2014



Happy Fat Tuesday! I hope you have already decided what you are giving up for Lent this year. I am still trying to decide, I suppose I better get a move on it.

I love this time of year. The food is incredible and you can eat and eat and eat, but then you come to the fork in the road where you have to make a decision as to what your Lent commitment will be. In the past I have given up chocolate, soda, sweet, you name it… this year so far… who knows.


In honor of this fabulous day I wanted to share my favorite recipe for Bananas Foster. This is a rich and bubbly recipe that is like praline sauce with sweet bananas and rum cooked in. Seriously what more could you ask for.

Bananas Foster was first created by Brennan’s Restaurant in New Orleans they open in the 1940's but sadly they closed up in 2013. 

Happy Fat Tuesday!!


Ingredients:
  • 1 stick butter (not margarine)
  • 1 pinch salt
  • 1 cup heaping brown sugar
  • 3 Bananas sliced into large pieces 2-inches
  • 1/2 cup chopped pecans
  • ¾ cup heavy cream
  • 1/2 cup Dark Rum (I prefer Cruzan’ Spiced Rum)
  • 1/8 teaspoon ground cinnamon
Directions:
  1. In a cast iron skillet add a stick of butter and place on a medium heat until the entire stick is melted. 
  2. To the butter add the brown sugar and using a whisk to mix until everything is melted and well combines. 
  3. Next add heavy cream and cinnamon then continue cooking. Once your mixture is well combined and bubbly add the bananas and pecans. Mix well and continue to cook. 
  4. Add rum to the skillet and again combine well. With a torch lighter (the longer lighters) ignite the rum and let it flame up and burn down. If the flame doesn’t burn out. You can also extinguish it yourself by shaking the skillet.
  5. This is great served over a quality vanilla ice cream like Bluebell Homemade Vanilla ice cream.
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