Bananas Foster?
Bananas Foster?
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Bananas Foster?
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Post #1 - November 29th, 2004, 1:23 pmAnyone know where to get tableside bananas foster? (Crickets used to do such a beautiful job ...) Sometimes you just get in the mood, you know?
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Post #2 - November 29th, 2004, 1:28 pmSabatino's is a great place for tableside bananas foster (and other flaming tableside preparations).
Sabatino's
4441 W. Irving Park Rd., Chicago
(773) 283-8331
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Post #3 - November 29th, 2004, 2:49 pmI think they do that at RL, if I'm not mistaken. The food there is quite good and the room is very nice, in the surreal, just-so Lauren photo shoot manner that was fully intended.ToniG
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Post #4 - November 29th, 2004, 5:15 pmWhy don't you try it at home? It is a very easy dessert. Melt some butter in a pan, stir in some light brown sugar, a couple of cinammon sticks, and some dark rum. Cut the bananas in half and then in half again length-wise. After a minute or two, add some more rum and light it. I just made it last week for some Parisian relatives who loved it.
Cheers,
Al
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Post #5 - November 29th, 2004, 5:19 pmAl Ehrhardt wrote:Why don't you try it at home? It is a very easy dessert. Melt some butter in a pan, stir in some light brown sugar, a couple of cinammon sticks, and some dark rum. Cut the bananas in half and then in half again length-wise. After a minute or two, add some more rum and light it.
This is good, and will get you most of the way there, but I believe the traditional recipe includes banana liqueur instead of the first dose of dark rum. And don't forget to serve it all over good quality vanilla ice cream.
Best,
EC
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Post #6 - November 29th, 2004, 6:40 pmhey jojo, this is tony the chef.. try this recipe 6 table. unsalted butter melted----2 bananas peeled and sliced----6 table. brown sugar----1/2 tea. cinnamon----2 table. banana liquor----2 table. rum---- crepes or vanilla ice cream... heat butter in non stick skillet, add bananas and brown sugar till sugar turns amber, flip bananas then add cinnamon and booze..... tilt skillet to flame and serve over crepes or ice cream...... peace
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Post #7 - November 29th, 2004, 8:28 pmI used to use banana liqueur until I saw a segment on America's Test Kitchen. They felt it was better (less cloyingly sweet) using rum at the beginning. They also felt cinammon sticks were better than powdered cinammon. I don't know if it any better, but now I don't have to keep banana liqueur around for only one reason.
Cheers,
Al
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Post #8 - November 30th, 2004, 11:51 amHey, thanks for the recipe & tips! I'll be passing them along to a friend who knows how to cook and isn't afraid of lighting the kitchen on fire! (At least he's got a stoveside extinguisher.) You're talking to the woman who made cupcakes out of a box for her birthday last night...
Thanks too for the Sabatino's recommendation; I researched that one further and it looks good! Looking forward to trying that place...and enjoying the dessert show.
Best,
Jojobird
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Post #9 - November 30th, 2004, 11:55 amThe original recipe, as provided by Brennan's in Great Chefs of New Orleans Volume 2, calls for dark rum.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #10 - November 30th, 2004, 12:00 pmWe had Bananas Foster as one of our Thanksgiving desserts and we used Hennessy Cognac. We also soaked some golden raisins in the cognac until they were nice and plump and poured the raisins in the pan with the bananas. It was wonderful.
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Post #11 - November 30th, 2004, 12:19 pmyes, suburban ronnie is correct, dark rum is the ticket!!!
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Post #12 - December 10th, 2004, 7:52 pmMon Ami Gabi, in Lincoln Park, has one of the best Banana's Foster I have ever tried. The caramel sauce is also quite good.
