Dessert of the Day-7/14

Alright, a little history is in order with the dessert. This dish was named for my great grandfather, Richard Foster, who was friends with owner of the Brennan's restaurant in New Orleans. He likes bananas, but really liked alcohol(seems to be a trend in our family), and this dish was created for him.It became popular almost instantly across the south, but wasn't until Kennedy visited the restaurant in the early 60s that the dish became a worldwide sucess.

Anyway, on to the recipe:

Paula's Bananas Foster

Recipe courtesy Paula Deen
Show:	Paula's Home Cooking
Episode:	Cajun Cooking

1 stick butter
1/2 cup brown sugar
4 bananas peeled and halved, cut lengthwise
1/4 cup dark rum

Melt butter in a large skillet. Add brown sugar and stir together. Add the bananas and cook until caramelized over medium-high heat. Pour in the rum and catch a flame off of the gas stove or a BBQ lighter. Stand back when ignited and flambe. Be careful; a flame will shoot up above the pan. Let flame die down. Serve over vanilla ice cream and/or a slice of pound cake.

As usual, I would prefer it the pound cake, bananas, and the ice cream all together. Why does it ssay or?

Comments: 11

Adelaide M. Jul 14, 2008, 7:32pm EDT

Curiously, I've never actually had this dessert in a restaurant. We've always just made it at home. My new goal is to find a picture of Richard Foster outside of the restaurant/bar. By all accounts, he spent a lot of his time there. They had 8 kids, so I can imagine why...