Monday, July 4, 2016

Banana's Foster

When Owen Brennan (much beloved proprietor of the Old Absinthe House) was teased by Count
 Arnaud (remember him from Meunière) an Irishman's culinary skills ended with boiled potatoes he was determined to prove him wrong. In 1946 he opened Owen Brennan's Vieux Carre Restaurant on Bourbon Street where Bananas Foster, Breakfast at Brennan's, made  history.

In the early 1950's, Owen's younger brother John was running a produce company with a surplus of bananas. He asked his sister, Ella, and Chef Paul Blangé, to come up with a new dessert using these bananas. Owen Brennan decided to name a dessert after his friend and fellow member of the Metropolitan Crime Commission Richard Foster. What they came up with is now the world famous Bananas Foster. The dish was originally invented at Brennan's Vieux Carré Restaurant on Bourbon Street across from The Old Absinthe House. After a successful decade of business and Owen's untimely passing, the restaurant moved to its present quarters 417 Royal Street. (a new location with an illustrious past)

It was constructed in 1795 by the great grandfather of Edgar Degas, the famous pink building formally housed the Louisiana State Bank; it served as a private residence frequented by President Andrew Jackson, it was home to eccentric chess master Paul Morphy as well. It was owned by to Tulane University and leased and then sold to the Brennan family in 1984.
                   
Here are their recipes                          
 •  Single batch (SERVES 2-4)
1 Ounce Butter
1⁄2 Cup Light Brown Sugar
1⁄4 Tsp Cinnamon
1 1⁄2 Ounces Banana Liqueur
1 1⁄2 Ounces Aged Rum
1⁄2 Banana Per Customer
•  Single batch (SERVES 5-8)
2 Ounce Butter
1 Cup Light Brown Sugar 1⁄2 Tsp Cinnamon
2 Ounces Banana Liqueur 1 1⁄2 Ounces Aged Rum
1⁄2 Banana Per Customer
Metod:
 •  Combine butter, sugar, and cinnamon in a flambé pan.
As the butter melts under medium heat, add the banana liquor and stir to combine.
•  As the sauce starts to cook, peel and add the bananas to the pan.
Cook the bananas until they begin to soften (about 1-2 minutes)
•  Tilt back the pan to slightly heat the far edge. Once hot carefully add the rum, and tilt the pan toward the flame, to ignite the rum.
•  Stir the sauce to ensure that all of the alcohol cooks out. Serve cooked bananas over ice cream and top with the sauce in the pan.                                                                    

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