Feb 22, 2017 Dinner
We had an evening reservation at Brennans Restaurant on Royal St in the French Quarter which we made a week in advance.
Our Dining Room in Brennan's, one of seven.
The Banana's Foster was invented by Owen Brennan back in the 1950s to honor his friend Richard Foster. Owen's Father, John Brennan, owned a produce company that had an excess of bananas. Owen had his chef at the time, Paul Blange' create a dessert dish using bananas. Breakfast at Brennans with Foster's became a signature dessert.
For dinner we started with an appetizer of Gulf Shrimp accompanied by a bottle of California Cabernet Sauvignon. For the entree I had the Poisson Blange which is a unique New Orleans dish, Brennan's calls it a "Brennan's Classic". It consists of a slow baked Gulf Fish, Pompano in this case, butter poached lobster knuckle, oysters and shrimp, fennel-potato purée, and herbsaint nage. Herbsaint is an anise flavored liquor only made by the Sazerac Company of New Orleans. It's their brand name for a very unique liquor and is the base ingredient for the local New Orleans cocktail, the Sazerac.
Our Waiter prepares our Banana's Foster table-side. This is quite a show (movie below)
Our dessert tonight
Brennan's recipe for this dessert:
- 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
- Combine butter, sugar, and cinnamon in a flambe´ 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.
