Today Tonia's Kitchen features a delicious Bananas Foster recipe from Every Day With Rachael Ray Magazine April Edition. Food Features Editor Gabriella Gershonon told Tonia it comes from celebrated restaurateur Michael Schlow It's made with dark rum and brown sugar, and you have to light it on fire. Funny story about the inspiration for this delicious dish, Gabriella says long ago, Michael accidentally set a tableside flambé on fire while he was working as a table captain in his restaurant. By mistake, Garbriella says he spilled flaming Bananas Foster sauce out of the pan and onto the table. Hence the dramatic recipe we have today!
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Michael Schlow's Bananas Foster
ingredients- 2 pints vanilla
or salted caramel ice cream
- 1
4 ounce stick butter
- 3/4 cup (packed)
light brown sugar
- 1/4 cup granulated
sugar
- 6 ripe
bananas, peeled and cut crosswise into 1-to-1 1/2-inch slices
- 1/4 cup dark
rum, preferably Myers's
- 1/4 cup creme
de banana (banana-flavored liqueur)
- 1/4 cup orange
juice
- 6 tablespoons Marcona
or whole regular almonds
directions
- Scoop
the ice cream into 8 glasses. Freeze until ready to serve.
- In a
large skillet, melt the butter over high heat. Add both sugars and cook,
constantly pressing and stirring with the back of a large wooden spoon or
heatproof spatula, until the sugars dissolve and the caramel sauce starts
to bubble, 3 to 4 minutes.
- Add
the bananas and toss gently to coat, 15 to 30 seconds. Remove the skillet
from the heat. Add the rum and creme de banana. Return the skillet to the
heat, step back and very carefully hold a lit long kitchen match over the
skillet to ignite the alcohol. Let burn for 10 to 15 seconds, then add the
orange juice, shaking the pan back and forth to blend. Swirl the pan,
mixing everything together, about 1 minute (do not overcook the bananas).
- Remove
from the heat and let the mixture cool slightly, 1 to 2 minutes. Spoon
over the ice cream. Garnish with the almonds.
