Flaming Bananas Food

BANANAS FLAMBE

Steps:

• Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice.
• Melt the butter with the sugar, orange zest and vanilla bean in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur, orange juice and a pinch of salt.
• Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls.
• Add the rum to the pan and return to medium heat. Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites (if using an electric stove, hold a lit match near the sauce to ignite it). Spoon the flaming sauce over the bananas. Garnish with whipped cream and the glazed orange zest.

FLAMING BANANAS

Steps:

• Measure everything out ahead of time.
• Toss the sliced bananas in the lemon juice to stop them from discoloring, set aside.
• Melt the butter/margerine in a 10" skillet, stir in the brown sugar, orange juice & lime juice.
• Cook, stirring, over medium heat for apprx 4-5 minutes or until the sauce is syrupy.
• Add bananas, gently stir and just heat through-3 minutes.
• Stir in the coffee liquer and transfer to a heated chafing dish or a heated dish. Place it on the Serving table.
• Heat rum in a small skillet over low heat - only warm it.
• Remove from heat and at the table ignite it and pour the flaming rum over the bananas.
• Immediately serve over Vanilla Ice cream or on it's own - Enjoy.

EASY BANANAS FLAMBé

Steps:

• Gather the ingredients.
• Peel and halve each banana lengthwise.
• Heat the oil in a frying pan over medium heat.
• Brown the bananas 5 minutes on each side.
• Add the sugar and pour in the rum.
• Cook for 2 minutes.
• Flambé.
• Sprinkle with lime juice and serve at once with vanilla ice cream, if desired.

RICE PUDDING WITH FLAMING BANANAS

Steps:

• Combine the milk, rice, and salt in a saucepan over medium heat. Cook at a low simmer, stirring frequently, until the rice is tender, 35 to 40 minutes. In a mixing bowl, combine 1/2 cup sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and the nutmeg. Add this mixture to the rice and cook over medium heat, stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool.
• Mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a handheld mixer, beat until soft peaks form. Fold into the cooled rice mixture. Refrigerate for 1 hour.
• Melt the butter in a skillet over medium-high heat. Stir in the brown sugar, stirring until the sugar dissolves. Add the remaining cinnamon and the bananas. Cook for 1 minute. Remove the pan from the heat and add the liqueur. Place the pan back over the heat and flame the liqueur. Shaking the pan constantly, cook for 30 seconds. Stir in the remaining 1/4 cup cream and remove from the heat. Spoon the banana sauce in each of 4 bowls. Spoon the pudding into the bowls and top with a little more banana sauce. Garnish with confectioners' sugar, ground cinnamon, and cinnamon sticks.

FLAMING BANANAS FOSTER WITH VANILLA ICE CREAM AND HONEY SEA SALT PEANUTS

Steps:

• Combine the peanuts and honey in a small bowl and season with salt, to taste. Set aside.
• In a large skillet over medium heat, add the butter, sugar and cinnamon, stirring to combine until the sugar melts, about 3 minutes. Add the bananas and saute until a thick caramel coats the bananas and they begin to soften, about 3 to 5 minutes. Divide the ice cream evenly among serving bowls, spoon honey nuts over the ice cream and top with a light sprinkle of sea salt. Add the rum to the pan with the bananas and carefully ignite with a torch lighter, match, or by gently tipping the pan into the burner flame. Shake the pan until the flames subside. Spoon the bananas over ice cream and peanuts and serve.

FLAMING BANANAS

Steps:

• Heat a large skillet over medium-high heat.
• Add butter. When it begins to foam, add bananas and sugar.
• Sauté and let bananas caramelize.
• Tilt the pan away from you, pour in rum and hold a match over the simmering mixture. Be careful!
• When the alcohol has burned off, the flame will die down.
• Serve over vanilla ice cream.