PRINTDish of the week
Courtesy of Mary Minchew
Adam Guy, owner of Encore Wine and Dessert Bar, prepares bananas foster for a group last Friday night.
September 11, 2008 | 12:00 a.m. CST
Ice cream and rum don’t only go well together when you’re having one of those not-so-good days. When the end of summer gets you down, look no farther than Encore Wine and Dessert Bar for the newest addition to its menu, bananas foster. Even though it originated in New Orleans, bananas foster is primed to become one of your favorite desserts in Columbia. For the dish, Encore’s cooks prepare bananas, brown sugar, cinnamon and rum in a flaming tableside presentation before pouring the mixture over two scoops of vanilla ice cream. Pyros and dessert-lovers alike will drool over the fiery goodness.
Dish:
Bananas fosterBananas foster recipe
¼ cup butter
1 cup brown sugar
½ teaspoon cinnamon
1/2 of a lemon
2 bananas cut in half lengthwise, then halved
¼ cup dark rum
4 scoops vanilla ice cream
6 dollops of whipped cream
How to make it at home:
Using a large sauté pan, combine butter and brown sugar, and cook until the sugar dissolves. Squeeze 1/2 fresh lemon into the mixture, and add dark rum. Next, add cinnamon and bananas, and allow to simmer until the bananas soften and begin to brown. Be careful not to burn the bananas, though. Prepare a dish with two scoops of vanilla ice cream (per person) and add three dollops of whipped cream. Finally, pour the banana mixture on top of the ice cream and enjoy!
Makes 2 servings
--Courtesy of Encore owner Adam Guy
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