In
1951, Chef Paul Blangé, created a banana dessert at the
request of his boss at Brennan's Restaurant in New Orleans. A
magazine was doing a feature article and needed a special exciting
dessert for the cover!
His
work of pure genius was called “Bananas Foster”.
This wonderful southern dish was not named for Stephen Foster as so many have guessed. No, it was named instead for Richard Foster.
This wonderful southern dish was not named for Stephen Foster as so many have guessed. No, it was named instead for Richard Foster.
Far
from being the South's favorite song writer: This Mr. Foster owned
the Foster Awning Company and
was a frequent customer of Brennan's. Ah such is the course
of trade.
Who knew it would be such a hit? It is estimated that Brennan's go through 35,000 lbs of Bananas every year, all flambeed for this one dessert.
Who knew it would be such a hit? It is estimated that Brennan's go through 35,000 lbs of Bananas every year, all flambeed for this one dessert.
Well
slave is not going to set fire to this, although it does make for a
VERY impressive sight. Besides, it might melt the cheesecake! An
interesting twist for this fine old indulgence. Slave hopes you will
approve.
Ingredients:
Pie
Crust
1
Lg size pre-made graham cracker crumb pie crust.
Filling:
2
(@8oz) low fat cream cheese softened to room temperature
½
cup sugar
3
large Eggs
2
teaspoon Vanilla extract
2
tubs (5.3oz) No Fat Greek style yogurt unflavored
Instant
Banana cream pudding and pie filling
Topping:
4-5
bananas
4
Tablespoons butter
2/3
cup dark brown sugar
½
c dark rum
Meringue
Ingredients:
4
egg whites
1 pinch cream of tartar
2 tablespoons confectioners sugar
1 pinch cream of tartar
2 tablespoons confectioners sugar
--------------------------
Preheat
oven to 350 degrees.
With
an electric mixer whip-soften the cream cheese. Gradually add sugar
about a third at a time and scrape down the bowl with each addition.
Next the banana pudding mix, then the eggs one at a time with more
scraping of the sides of the bowl. Now the rest with be done by
wooden spoon.
- Add vanilla and yogurt. Stir vigorously!
- With the prepared crust sitting on a cookie sheet, spoon – pour the mixture to near the top. You will end up with more than you need. slave keeps some ramekins handy. Pour any extra filling into them and bake alongside. This give you an excellent “sample” to taste test!
- Bake for at at least 45 minutes. The very center will still be jiggly but not the outside edge. The filling will continue to cook and “set” after it is out of the oven. Let it cool for about ½ hour – then chill covered in refrigerator overnight.
Bananas
Foster Topping:
- 4-5 bananas
- 4 Tablespoons butter
- 2/3 cup dark brown sugar
- ½ c dark rum
- Melt butter in a skillet on medium heat. Add sugar and whisk in until smooth. Slice bananas on a diagonal and add to skillet. Pour in the rum and stir gently to coat. Pour onto cold cheesecake leaving about ½ to the edge.
Steps
to make Meringue
Topping:
Feel free to copy and paste for any recipe!
Directions
Step 1: Preparation
Make sure your egg whites and equipment are clean. Even the smallest drop of oil (like a touch of yoke) will keep it from making the best volume.
Step 2: wait until the Egg Whites are at room temperature! They whip higher.
Feel free to copy and paste for any recipe!
Directions
Step 1: Preparation
Make sure your egg whites and equipment are clean. Even the smallest drop of oil (like a touch of yoke) will keep it from making the best volume.
Step 2: wait until the Egg Whites are at room temperature! They whip higher.
Step
3: Add a pinch of cream of tartar — it's an acid. That
stabilizes and adds volume. If you don't have cream of tartar, use a
touch of lemon juice.
Step 4: First whip just the whites until it gets foamy and starts to get thicker. Then, slowly add confectioners' sugar — this stuff will not weigh down the meringue and it melts into the whites quicker.
Step 5: Continue whipping on high speed until it's thick and foamy, like shaving cream. Whip until stiff peaks form. You will know it is ready to use if it has grown to about three times its volume and is glossy. STOP, take it out and use it!
Step 4: First whip just the whites until it gets foamy and starts to get thicker. Then, slowly add confectioners' sugar — this stuff will not weigh down the meringue and it melts into the whites quicker.
Step 5: Continue whipping on high speed until it's thick and foamy, like shaving cream. Whip until stiff peaks form. You will know it is ready to use if it has grown to about three times its volume and is glossy. STOP, take it out and use it!
Step
6: Use a spatula to spread this thickly over the top. MAKE SURE
that you take it all the way to the edges and leaves no gaps. This
will make a thermal seal. That way the meringue cooks but does not
let what is under it melt.
(This
is the secret to Baked Alaska - You know: the cake and ice cream
baked desert. Ever wonder why the ice cream didn't melt? That is
why!)
Other
than making the seal, be creative and swirl the stuff around, just
don't make it smooth – how boring!
Bake
at 375
for
10
to 12 minutes or
until meringue is golden.
Slave
just might have splashed a bit too rum at the last, but DOES NOT
recommend it at all! Too much of a good thing is still too much!
Hope
you enjoy slave's take on this fine old classic.
Happy
to be serving my Master Indy
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon
