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Fire. One flame. A mystic element of nature that warms our bodies, gives us light, and cooks our food. It’s rare to see a flame table side when dining out or enjoying a meal at home. The fire is typically done behind the scenes. If you’ve ever enjoyed banana’s flambé (or banana’s foster) it is often served table side since the flames (ignited by the heat and alcohol) create a wow-factor scene. A fun way to sense the heat and witness the beauty and wonder of a flame.
My first humble experience of the @foodcapturecollective #monthlytechniquecollab
Hosted by the talented @peaches2peaches and @asoulfulkitchen
This challenge pushed me to grow and experiment with the true process and essence behind a recipe. The untold story of the process before the seemingly perfect product turned into a tiny square for free eye candy consumption. Before that photograph there are hands, thoughts, creativity, motion, movement, failure, trial, faith, and time to create a final process. The process of creating, as seen in this photo, is my heart that I give to others. It’s the time, care, and thought of the ingredients before any final product comes to complete fruition. As in life, we must learn to enjoy the journey as much as our final destination. If not, what the point of it all?
️Made with Amore,
Elena
➡️ What is your current “process” in life? Do you enjoy it? Maybe not, and that’s okay too. Let’s share …
2 tablespoons unsalted butter
3 tablespoons packed light brown sugar
1 vanilla bean, split lengthwise
1/4 cup Grand Marnier
Kosher salt
1 orange, juiced
3 ripe bananas, peeled, halved lengthwise and crosswise
1/2 cup dark rum
Ice cream, for serving
Directions
- Squeeze the orange and strain the juice.
- Melt the butter with the sugar 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.
- Serve with vanilla ice cream.
*Adapted from Food Network Kitchen
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Grand Marnier Banana Flambé.
If you’ve ever enjoyed banana’s flambé (or banana’s foster) it is often served table side since the flames (ignited by the heat and alcohol) create a wow-factor scene. A fun way to sense the heat and witness the beauty and wonder of a flame.
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
2 tablespoons unsalted butter
3 tablespoons packed light brown sugar
1 vanilla bean, split lengthwise
1/4 cup Grand Marnier
Kosher salt
1 orange, juiced
3 ripe bananas, peeled, halved lengthwise and crosswise
1/2 cup dark rum
Ice cream, for serving
Instructions
- Squeeze the orange and strain the juice.
- Melt the butter with the sugar 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.
- Serve with vanilla ice cream.
Notes
Adapted from Food Network Kitchen
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
Best recipe! My dad made it all the time growing up!