Sunday, January 09, 2011
Sarah Wisseman's Oh, Bananas!
On day three of my short holiday, the conference organizers arranged a cooking class for stray spouses. We learned about (and tasted) Jambalaya, Pralines, Café Brulot (spiced coffee with brandy and triple–sec), Bananas Foster, and at least one other dish I can’t remember. For the Bananas Foster, the cook turned down the lighting in the room so we could really experience the blue flame and cinnamon sparks in all their glory.
½ stick of butter
2 bananas, peeled and sliced
2 oz. banana liqueur
4 oz. rum
½ tsp. cinnamon
Cream melted butter and brown sugar together to form a paste. Add banana liqueur and bananas. Heat and stir with a long spoon until bananas are soft and the liquid is approaching boiling, about 5 minutes. Heat rum in a metal cup or small pan, ignite and pour over bananas. Add cinnamon, stir well to blend, then serve over vanilla ice cream.
(n.b. If you add the cinnamon while flaming, it sends out blue sparks and adds to the drama)
Although I am usually a chocoholic, I recommend this dessert. After all, how can you go wrong with something that contains butter, brown sugar, and rum?
(Note to self: I really should work more cooking and eating into my mysteries. Use taste and smell more. And visions of yummy things! Make the readers hungry, make them lust after Bananas Foster and other goodies…)
Archaeologist and author Sarah Wisseman writes the Lisa Donahue archaeological mysteries. Her latest book is The House of the Sphinx. Visit her website at http://www.sarahwisseman.com/