BANANAS FOSTER / BRENNAN'S RESTAURANT RECIPE / NEW ORLEANS ORIGINAL скачать в хорошем качестве

BANANAS FOSTER / BRENNAN'S RESTAURANT RECIPE / NEW ORLEANS ORIGINAL

This video is about How To Make BANANAS FOSTER. This recipe was designed by a Chef who worked at Brennen's Restaurant in New Orleans. First, let me say the original recipe does not use pecans. But we love pecans and I know someone will say the original recipe doesn't have pecans. Well ok, I know that. LOL Use them if you want, or leave em out! Here's the recipe I came up with after making many plates of Bananas Foster. INGREDIENTS 3 Tbsp. Dark Aged Rum 3 Tbsp. Banana Liquor 1/2 Cup Dark Brown Sugar (most use light but I like the flavor of dark) 4 Tbsp. Real Butter. 1/2 stick 1 Tsp. Real Vanilla 1/2 Cup Chopped Pecans (Optional) Vanilla Ice Cream -The real stuff! 1 Whole Banana sliced in half long ways and half again if you wish. INSTRUCTIONS Add the vanilla to the sugar before getting started. Start with medium level heat on a medium sized skillet. Add butter and sugar. Let sugar and butter melt together slowly. Add bananas. Flip bananas twice allowing them time to soften a bit. Add in the pecans and fold in. Here comes the flames. IF YOU ARE COMFORTABLE AND EXPERIENCED, YOU CAN PROCEED. Add rum and banana liquor away from your fire. Tip the skillet over a bit to ignite the alcohol and allow the flames to burn out. The sauce is complete. You can now serve over ice cream. NOTE: IF YOU AREN'T COMFORTABLE WITH A FLAMING SKILLET, STOP. DON'T CONTINUE. Turn Fire Off! Add rum and banana liquor. Make sure the fire is off before pouring in the banana liquor and the rum. Do Not Ignite. Let the alcohol evaporate for a minute then return the skillet to a low heat to allow the sauce to cook for 2 minutes. Basically the sauce is made. Just ladle some sauce with bananas and pecans over some vanilla ice cream Created by: Paul Blangé and Ella Brennan Brennan's Restaurant, 1951