Bananas Foster Recipe.......?!
Does the liquor play a big part in the taste!? If it does, is there anything I can use to substitute the liquor in the Bananas Foster Recipe!?!.!.!.!.!.!.I read that it requires rum and bourbon, I'm making this for my family and none of us drinks any type of liquor!.Www@FoodAQ@Com
Answers:
Ingredients: - 1/4 cup (1/2 stick) butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana concentrate
- 4 bananas, cut in half lengthwise, then halved
- 1/4 cup dark cider
- 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!.
Serves FourWww@FoodAQ@Com
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana concentrate
- 4 bananas, cut in half lengthwise, then halved
- 1/4 cup dark cider
- 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!.
Serves FourWww@FoodAQ@Com
Ingredients
2 tablespoons unsalted butter
1/4 cup (1!.75 ounces) dark brown sugar
1/4 teaspoon ground allspice
1/2 teaspoon freshly ground nutmeg
1 tablespoon banana liqueur
2 under ripe bananas, sliced in half lengthwise
1/4 cup dark rum
1/2 teaspoon finely grated orange zest
Directions
Melt butter in a 10-inch heavy skillet over low heat!. Add brown sugar, allspice and nutmeg and stir until sugar dissolves!. Add banana liqueur and bring sauce to simmer!. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking!. Remove bananas from pan to a serving dish!. Bring sauce to a simmer and carefully add the rum!. If the sauce is very hot, the alcohol will flame on its own!. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes!. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency!. Add orange zest and stir to combine!. Immediately spoon the sauce over bananas and serve!. Serve with waffles, crepes, or ice cream!.
Another
4 ripe bananas, peeled
4 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 teaspoon ground cinnamon
1/4 cup banana liqueur
1/2 cup dark rum
1 pint Vanilla Ice Cream, recipe follows, or good quality store bought vanilla ice cream
Cut the bananas in half across and then lengthwise!.
Melt the butter in a large skillet over medium heat!. Add the brown sugar and cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes!. Add the bananas and turning, cook on both sides until the bananas start to soften and brown, about 3 minutes!. Add the banana liqueur and stir to blend into the caramel sauce!. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan!. (Or, off the heat, carefully ignite the pan with a match and return to the heat!.) Shake the pan back and forth, basting the bananas, until the flame dies!.
Divide the ice cream among 4 dessert plates!. Gently lift the bananas from the pan and place 4 pieces on each scoop of ice cream!. Spoon the sauce over the ice cream and bananas, and serve immediately!.
Vanilla Ice Cream:
2 cups heavy cream
2 cups whole milk
3/4 cup sugar
1 vanilla bean, split in 1/2 lengthwise
6 large egg yolks
Combine the cream, milk, sugar, and vanilla seeds and bean in a medium heavy saucepan and bring to a gentle boil over medium heat!. Remove from the heat!.
Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes!. Whisk 1 cup of the hot cream into the egg yolks in a slow, steady stream!. Gradually add the egg mixture to the hot cream, whisking constantly!. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes!.
Remove from the heat and strain through a fine mesh strainer into a clean bowl!. Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming!. Refrigerate until well chilled, about 2 hours!.
Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions!. Transfer to an airtight container and freeze until ready to serve!.
Yield: 1 quart
One More
Ingredients
1 stick butter
1/2 cup brown sugar
4 bananas peeled and halved, cut lengthwise
1/4 cup dark rum
Directions
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!.Www@FoodAQ@Com
2 tablespoons unsalted butter
1/4 cup (1!.75 ounces) dark brown sugar
1/4 teaspoon ground allspice
1/2 teaspoon freshly ground nutmeg
1 tablespoon banana liqueur
2 under ripe bananas, sliced in half lengthwise
1/4 cup dark rum
1/2 teaspoon finely grated orange zest
Directions
Melt butter in a 10-inch heavy skillet over low heat!. Add brown sugar, allspice and nutmeg and stir until sugar dissolves!. Add banana liqueur and bring sauce to simmer!. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking!. Remove bananas from pan to a serving dish!. Bring sauce to a simmer and carefully add the rum!. If the sauce is very hot, the alcohol will flame on its own!. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes!. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency!. Add orange zest and stir to combine!. Immediately spoon the sauce over bananas and serve!. Serve with waffles, crepes, or ice cream!.
Another
4 ripe bananas, peeled
4 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 teaspoon ground cinnamon
1/4 cup banana liqueur
1/2 cup dark rum
1 pint Vanilla Ice Cream, recipe follows, or good quality store bought vanilla ice cream
Cut the bananas in half across and then lengthwise!.
Melt the butter in a large skillet over medium heat!. Add the brown sugar and cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes!. Add the bananas and turning, cook on both sides until the bananas start to soften and brown, about 3 minutes!. Add the banana liqueur and stir to blend into the caramel sauce!. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan!. (Or, off the heat, carefully ignite the pan with a match and return to the heat!.) Shake the pan back and forth, basting the bananas, until the flame dies!.
Divide the ice cream among 4 dessert plates!. Gently lift the bananas from the pan and place 4 pieces on each scoop of ice cream!. Spoon the sauce over the ice cream and bananas, and serve immediately!.
Vanilla Ice Cream:
2 cups heavy cream
2 cups whole milk
3/4 cup sugar
1 vanilla bean, split in 1/2 lengthwise
6 large egg yolks
Combine the cream, milk, sugar, and vanilla seeds and bean in a medium heavy saucepan and bring to a gentle boil over medium heat!. Remove from the heat!.
Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes!. Whisk 1 cup of the hot cream into the egg yolks in a slow, steady stream!. Gradually add the egg mixture to the hot cream, whisking constantly!. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes!.
Remove from the heat and strain through a fine mesh strainer into a clean bowl!. Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming!. Refrigerate until well chilled, about 2 hours!.
Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions!. Transfer to an airtight container and freeze until ready to serve!.
Yield: 1 quart
One More
Ingredients
1 stick butter
1/2 cup brown sugar
4 bananas peeled and halved, cut lengthwise
1/4 cup dark rum
Directions
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!.Www@FoodAQ@Com
Bananas Foster II
INGREDIENTS (Nutrition)
* 1/4 cup butter
* 2/3 cup dark brown sugar
* 3 1/2 tablespoons rum
* 1 1/2 teaspoons vanilla extract
* 1/2 teaspoon ground cinnamon
* 3 bananas, peeled and sliced lengthwise and crosswise
* 1/4 cup coarsely chopped walnuts
* 1 pint vanilla ice cream
DIRECTIONS
1!. In a large, deep skillet over medium heat, melt butter!. Stir in sugar, rum, vanilla and cinnamon!. When mixture begins to bubble, place bananas and walnuts in pan!. Cook until bananas are hot, 1 to 2 minutes!. Serve at once over vanilla ice cream!.
Www@FoodAQ@Com
INGREDIENTS (Nutrition)
* 1/4 cup butter
* 2/3 cup dark brown sugar
* 3 1/2 tablespoons rum
* 1 1/2 teaspoons vanilla extract
* 1/2 teaspoon ground cinnamon
* 3 bananas, peeled and sliced lengthwise and crosswise
* 1/4 cup coarsely chopped walnuts
* 1 pint vanilla ice cream
DIRECTIONS
1!. In a large, deep skillet over medium heat, melt butter!. Stir in sugar, rum, vanilla and cinnamon!. When mixture begins to bubble, place bananas and walnuts in pan!. Cook until bananas are hot, 1 to 2 minutes!. Serve at once over vanilla ice cream!.
Www@FoodAQ@Com
Most of the recipes call for a couple tablespoons of rum!. You could substitute rum flavoring!. Personally I like it without the rum - not a big fan of that flavor!.Www@FoodAQ@Com
The alcohol in the rum is what burns when you light it!. The alcohol burns off, leaving little or none behind!.
You can buy single serving bottles of rum at most party stores!.Www@FoodAQ@Com
You can buy single serving bottles of rum at most party stores!.Www@FoodAQ@Com
lol, good luck with that, i have no idea!!!Www@FoodAQ@Com