Vegan (alt.food.vegan) This newsgroup exists to share ideas and issues of concern among vegans. We are always happy to share our recipes- perhaps especially with omnivores who are simply curious- or even better, accomodating a vegan guest for a meal!

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 06-10-2003, 05:29 PM
MrFalafel
 
Posts: n/a
Default Banana Flambé

Banana Flambé

2 tbsp brown sugar
1 tsp cinnamon
2 tbsp margarine
6 ripe bananas, peeled and sliced in half, lengthwise
3 tbsp dark Caribbean rum

Mix the brown sugar and cinnamon. Preheat the oven to 400F. Grease a
9x12inch ovenproof dish with margarine and sprinkle with half the
cinnamon/brown sugar mixture. Arrange the bananas in the dish with the
cut side down. Sprinkle with the rest of the cinnamon sugar mix and
dot with margarine. Bake about 10 minutes or until the bananas are
well cooked. Remove from the oven, sprinkle with the rum and ignite.
Serve hot with vegan ice ‘cream'.

  #2 (permalink)   Report Post  
Old 06-10-2003, 05:41 PM
Jonathan Ball
 
Posts: n/a
Default Banana Flambé, aka Bananas Foster

Jon Lindsay wrote:

Banana Flambé

2 tbsp brown sugar
1 tsp cinnamon
2 tbsp margarine
6 ripe bananas, peeled and sliced in half, lengthwise
3 tbsp dark Caribbean rum

Mix the brown sugar and cinnamon. Preheat the oven to 400F. Grease a
9x12inch ovenproof dish with margarine and sprinkle with half the
cinnamon/brown sugar mixture. Arrange the bananas in the dish with the
cut side down. Sprinkle with the rest of the cinnamon sugar mix and
dot with margarine. Bake about 10 minutes or until the bananas are
well cooked. Remove from the oven, sprinkle with the rum and ignite.
Serve hot with vegan ice ‘cream'.


This is a weak variant of an old New Orleans classic
called Bananas Foster. I don't know if Bananas Foster
originated at Brennan's, but they provide their recipe
for it online at
http://www.brennansneworleans.com/r_bananasfoster.html.

It's prepared much quicker on the stovetop rather than
in the oven.

Two things to note: 3 tablespoons of rum spread
sprinkled across as much material as there is will not
ignite. Second, even if you substitute the generous
half-cup of booze in Brennan's recipe for the meager 3
tablespoons in Jon Lindsay's, it *still* might not
ignite if you're using standard 80 proof (40°) dark rum
like Myers's; the alcohol content simply isn't high
enough. However, be very careful if you use 151 rum,
as that stuff will ignite explosively.



Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cheesecake Flambé International Recipes OnLine Recipes (moderated) 0 24-01-2008 04:14 PM
Cheesecake Flambé International Recipes OnLine Recipes (moderated) 0 23-01-2008 03:17 AM
Apricot Tart Flambe International Recipes OnLine Recipes (moderated) 0 30-12-2007 11:14 PM
? Why do we flambé? [email protected] General Cooking 20 25-08-2007 06:59 AM
Banana Poi International Recipes OnLine Recipes (moderated) 0 08-03-2006 04:55 AM


All times are GMT +1. The time now is 05:56 PM.

Powered by vBulletin® Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
Copyright ©2004-2019 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017