New England Style Bananas Foster Food

NEW ENGLAND BANANAS FOSTER WEIGHT WATCHERS

Steps:

• Combine syrup & rum in skillet and bring to simmer over medium heat.
• Add bananas and cook 3 minutes.
• Add walnuts & cook 1 minute.
• Serve over yogurt.
• 1/2 cup banana mix & 1/2 cup of yogurt = 6 pts. (double check points as it's been awhile since I figured this out).

BANANAS FOSTER

Steps:

• Combine the sugar, butter and cinnamon in a flambe 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 and 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 and 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.

BANANAS FOSTER

Steps:

• Cover a baking sheet with plastic wrap or foil. Using a serrated knife, cut ice cream package in half lengthwise through the cardboard. Wrap one half in plastic wrap and freeze for another use. Halve the remaining piece lengthwise. Flip the ice cream, with the 2 pieces still together, so the cut side is up, and cut it crosswise into 4 equal sections - you'll have 8 pieces of ice cream.
• Place a crepe on the work surface and place a piece of ice cream in the center. Fold the crepe over the ice cream to enclose completely. Place the filled crepes on the prepared baking sheet. Continue with the remaining ice cream and crepes and freeze until just firm. (This recipe can be prepared up to this point 1 day in advance. Wrap carefully in plastic wrap before freezing. Allow to soften slightly before proceeding.)
• Peel and slice the bananas on a sharp angle into 2-inch pieces. Melt the butter in a large skillet over medium heat. Add the sugar, brown sugar, cinnamon, nutmeg and lemon juice and cook, stirring, until smooth and just at a simmer, about 3 minutes. Remove skillet from heat and add orange liqueur. Return skillet to high heat and stir until smooth. Carefully fold in bananas. Remove the skillet from heat and add the rum. Return the skillet to the heat, and shake the pan back and forth to warm the rum and coat the bananas. (If working over a gas flame the sauce may ignite; continue to cook until the flames subsides.)
• To serve, place 2 filled crepes on a plate crisscrossing each other and spoon banana mixture over the top. Garnish with sifted confectioners' sugar and a sprig of mint, if desired.
• Whisk the flour, sugar, and salt together in a bowl. Gradually whisk in the milk, water, eggs and vanilla extract, and continue whisking until smooth. (The batter can be made to this point a day ahead and refrigerated. Bring to room temperature before adding the butter.) Stir in the butter. Set aside for at least 30 minutes to rest. (The crepe batter may be made in a food processor blender: Pulse the dry ingredients, then add the wet, process until smooth, and then stir in the butter.) Pour the batter into measuring cup with a spout.
• Have a plate near the stove to stack the cooked crepes, or 4 plates, if you plan to serve the crepes immediately. Heat a medium nonstick skillet over medium heat until a drop of water bounces and sizzles briefly around the pan before evaporating. Pour a scant 1/4 cup of batter into the skillet and quickly swirl it to coat the pan evenly. Cook until the batter sets, about 1 to 1 1/2 minutes. The crepe will blister in the middle, and the edges will look dry and slightly crispy. Using your fingers or a spatula, carefully pick the crepe up by its edges and flip it over to cook the other side, about 15 to 30 seconds. Repeat with the rest of the batter, stacking the crepes on the plate as you go.

BANANAS FOSTER

Steps:

• Melt the butter in a large skillet over medium-low heat. Add the brown sugar and stir until the sugar completely dissolves, about 2 minutes. Lay the bananas in the pan and cook on both sides until they become slightly soft and begin to brown, about 3 minutes. Remove the pan from the heat and add the banana liqueur and then the rum and cinnamon. Tip the pan slightly and carefully ignite the alcohol with a long kitchen match or kitchen lighter to flambe. Put the pan back on the heat and shake it back and forth basting the bananas, until the flame dies out.
• Divide the ice cream among dessert bowls. Gently lift the bananas from the pan and place 2 pieces on the ice cream. Spoon the sauce over the ice cream and serve immediately.

BRENNAN'S BANANAS FOSTER

Steps:

• Melt butter over an alcohol burner in a flambe pan or attractive skillet.
• Add the sugar, cinnamon, and banana liqueur and stir to mix. Heat for a few minutes.
• Place the halved bananas in the sauce and sauté until soft and slightly browned.
• Add the rum and allow it to heat well, and then tip the pan so that the flame from the burner causes the sauce to light. Wait until the rum gets hot, so that you get a good flame after its ignited. Allow the sauce to flame until it dies out, tipping the pan with a circular motion to prolong the flaming.
• Carefully lift the bananas out of the pan and place four pieces over each portion of ice cream, and then spoon the hot sauce from the pan over the top.
• This can be prepared over a stove burner.

CHEF JOHN'S BANANAS FOSTER

Steps:

• Melt butter and brown sugar together in a skillet over medium-high heat until butter melts and mixture begins to bubble, 3 to 5 minutes.
• Place bananas, cut-side down, in brown sugar mixture. Cook until just golden, about 30 seconds; flip and cook until golden on the other side, about 30 seconds.
• Remove from heat. Pour rum and banana liqueur into skillet; return skillet to high heat. Cook until alcohol ignites and flames, 1 to 3 minutes; add cinnamon. When flames die, remove skillet from heat.
• Scoop vanilla ice cream into 2 bowls. Divide bananas mixture between bowls and garnish with mint sprigs.

DELICIOUS BANANAS FOSTER A LA MODE

Steps:

• In a large skillet, over low heat, combine butter, sugar and cinnamon, stirring until sugar dissolves.
• Add bananas, stirring gently until bananas begin to soften and brown.
• Carefully add rum and liqueur, cooking until rum is hot.
• Tip pan slightly and ignite rum.
• When flames subside, remove bananas from pan and serve 4 pieces of banana with 1 scoop of ice cream Generously spoon warm sauce over top and serve immediately.