General Discussion
Related: Editorials & Other Articles, Issue Forums, Alliance Forums, Region ForumsAn underrated holiday dessert and not too hard to make.....Bananas Foster.
Not too heavy, festive, only drawback is to set yourself on fire. But I like to make it.
If I am in the wrong forum....well...ignore me.
Ohiogal
(31,966 posts)canetoad
(17,149 posts)Can you tell me how many ounces (or grams) are in a stick of butter? Always wondered, as we get it in blocks of 250 or 500 gm, roughly equivalent to quarter or half pound.
mercuryblues
(14,530 posts)which = 4 oz
canetoad
(17,149 posts)One of life's little mysteries solved.
mercuryblues
(14,530 posts)=16 oz = 1 pint = 1/2 litre = 500 ml.
or as my gramma used to say "A pints a pound the world around."
canetoad
(17,149 posts)As a kid in the UK; drams, pounds, ounces, stones, chains, furlongs, bushells and pecks. Been using metric so long that I naturally think in it, but was always baffled when I saw a recipe calling for a stick of butter!
Thanks,
dhol82
(9,352 posts)Its just a fancy dessert in NOLA.
It very tasty though.
pbmus
(12,422 posts)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:
Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve immediately.
brooklynite
(94,490 posts)Hekate
(90,633 posts)jmowreader
(50,552 posts)mercuryblues
(14,530 posts)2 Tbls unsalted butter
1/4 cup brown sugar
1/2 tea ground cinnamon
3/4 cup OJ
pinch sea salt
1/4 cup dark rum
4 bananas cut in thick bias slices
1/4 cup hazelnuts
vanilla ice cream
.or eggnog ice cream
In a large frying pan, over med heat combine butter, brown sugar and cinnamon until bubbly
add Oj and salt
Cook until sauce thickens, then add sliced bananas. Turn heat to low.
I don't have a flambé pot, so I use a metal ladle with a long handle. I pour the rum in there and hold while heating it up on high. When it begins to bubble, I have a trustworthy adult light a match and set the rum on fire. I then pour it over the sauce in a circular motion along the inside of the frying pan. <--- think about this part and where you are standing. I usually stand to the right and pour the rum in a counter clockwise motion, starting on the opposite side of where I am standing. I also turn off the oven fan/vent when I do this.
Sprinkle with hazel nuts and serve /w ice cream.
This seriously takes 10 minutes to make.
Cracklin Charlie
(12,904 posts)Just about the only banana dessert I like.
fleur-de-lisa
(14,624 posts)into an unexpectedly tasty delight. Great fun to share with a group.
TlalocW
(15,379 posts)Or is rum/alcohol the only way to set food on fire intentionally?
TlalocW
Hekate
(90,633 posts)...the brown sugar pretty readily, and fake it from there as to flavor. You just won't get that flambé effect on presentation.
TlalocW
(15,379 posts)I'll just hide some flash paper in the concoction.
TlalocW
Hekate
(90,633 posts)jmowreader
(50,552 posts)You COULD buy rum flavoring in the spice aisle - I've got a bottle myself - and use that. But the fire has two purposes: it burns off the alcohol, and it adds excitement to the dish. You're not supposed to put so much in there that you burn the house down.
TlalocW
(15,379 posts)Tests have been done, and depending on the alcohol, quite a bit can be left over.
TlalocW
LakeSuperiorView
(1,533 posts)Consider that the flame stops when the alcohol contents drops below a certain point. The hot sauce helps it burn longer than a room temperature mixture, but not all of the alcohol is removed. For most people, the remaining amount is negligible, but it is not zero.
nolabear
(41,959 posts)Brennans and Commanders Palace both make a beautiful show of it. Yum.