Introducing new flavor into our home has been somewhat exciting lately. With new BBQ food and lunch ideas in my arsenal – I was ready to tackle something bigger! How about some New Orleans Flavor? With Taste of Tremé by Todd-Michael St. Pierre, I was able to achieve just that… kind of (I might have skipped a few of the steps that seemed a little scary to me… read on). Product received for review. Post contains affiliate links.
With Taste of Tremé – I was able to find out more about New Orleans and the history and culture than I ever thought I would from a cookbook. The food is an important part of their culture – and the Creole and Cajun dishes of the area are something to crave even here in the midwest! The book has every meal covered (breakfast, lunch, and dinner), desserts and even a few suggestions for happy hour. In order to bring some New Orleans flavor into our home, my husband and I were especially excited to try one of the dessert recipes AND I get to share it with you all so you can try it for yourselves!
Believe Dat Bananas Foster
Created at Brennan's Restaurant in 1951, this has become the quintessential New Orleans dessert. Normally served tableside in restaurants throughout the city, this one can be done home without the equipment – a flambé pan and alcohol burner – used in fine dining establishments. If you don't happen to have these items, just do it over the stove. Invite your guests into the kitchen as you prepare their dessert. It'll be fun and they will all believe dat you are a gourmet chef
- 4 bananas
- 1/4 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup banana liqueur
- 1/4 cup dark rum
- 4 scoops vanilla ice cream
Cut the bananas in half lenghthwise, then cut in half crosswise. Combine the butter, brown sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat on an alcohol burner or stovetop, and cook, stirring until the sugar dissolves Stir in the banana liqueur, then place the bananas in the pan.
When the banana pieces soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, them tip the pan slightly to ignite the rum. When the flames subside, life the bananas out of the pan and place 4 pieces over each scoop of ice cream. Generously spoon the warm sauce over the top of the ice cream and serve immediately.
We tried it – skipped the fiery rum part – and they still turned out pretty dang good!
Overall, I think I achieved more than I was expecting for my first time at Cajun cooking (we also tried a beer can chicken and some green onion soup for our New Orleans flavor night), for which I will allow all credit to go to Taste of Tremé.
If you are interested in bringing some New Orleans flavor into your home – you can purchase from Amazon or check out some of the other cookbooks from Todd-Michael St. Pierre on Amazon too.
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