Thursday, January 7, 2010

What is a good, vegetarian New Orleans food recipe, particularly a dessert (if possible)?

Most famous NOLA Bananas Foster


Because it's flamed the alcohol is burned off.





Bananas Foster


by Brennan's





In the 1950's, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Edward Brennan challenged his talented chef, Paul Blang茅, to include bananas in a new culinary creation-Owen's way of promoting the imported fruit. Simultaneously, Holiday Magazine had asked Owen to provide a new recipe to appear in a feature article on Brennan's.





In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who, as chairman, served with Owen on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of the Foster Awning Company, was a frequent customer of and a very good friend of Owen.





Little did anyone realize that Bananas Foster would become an international favorite and is the most requested item on the restaurant's menu. Thirty-five thousand pounds of bananas are flamed each year at in the preparation of its world-famous dessert.








Ingredients: - 1/4 cup (1/2 stick) butter


- 1 cup brown sugar


- 1/2 teaspoon cinnamon


- 1/4 cup banana liqueur


- 4 bananas, cut in half lengthwise, then halved


- 1/4 cup dark rum


- 4 scoops vanilla ice cream








Directions:


Combine the butter, sugar, and cinnamon in a flamb茅 pan or skillet.


Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.


Stir in the banana liqueur, then place the bananas in the pan.


When the banana sections soften and begin to brown, carefully add the rum.


Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.


When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.


Generously spoon warm sauce over the top of the ice cream and serve immediately.


Serves FourWhat is a good, vegetarian New Orleans food recipe, particularly a dessert (if possible)?
NEW ORLEANS BANANA SPLIT


4 bananas, peeled, split lengthwise


8 teaspoons plus 1/4 cup (packed) dark brown sugar





1 cup chilled whipping cream


2 tablespoons dark rum





4 slices purchased banana bread or pound cake, toasted


4 scoops vanilla ice cream


4 scoops chocolate ice cream


4 scoops chocolate chip cookie dough ice cream


1 cup pecans, toasted


Purchased chocolate syrup


Sweetened flaked coconut, toasted





Preheat broiler. Place banana halves, cut side up, on baking sheet. Sprinkle each with 1 teaspoon sugar. Broil bananas until sugar melts and darkens, about 2 minutes. Set bananas aside.





Using electric mixer, beat whipping cream, dark rum, and remaining 1/4 cup sugar in large bowl until peaks form.





Place 1 slice banana bread in each of 4 banana split dishes. Place 1 banana half on each side of bread, parallel to long sides of dish. Top bread with 1 scoop of each ice cream. Sprinkle with pecans and drizzle with chocolate syrup. Top bananas with dollop of rum-whipped cream and sprinkle of coconut.





Makes 4 servings.What is a good, vegetarian New Orleans food recipe, particularly a dessert (if possible)?
i dont know many meaty desserts..umm i love this chocolate meat cake...just teasin
Vegetarian desert doesn't sound like anything I ever had in the Big Easy.
Hot Fudge Ice Cream Bar Dessert


I hope you dont mind its not vegan.


This is an incredibly easy rich and satisfying ice cream dessert made with ice cream sandwiches and fudge sauce. This keeps in the freezer very well and can be eaten straight from the freezer.';








INGREDIENTS


1 (16 ounce) can chocolate syrup


3/4 cup peanut butter


19 ice cream sandwiches


1 (12 ounce) container frozen whipped topping, thawed


1 cup salted peanuts


DIRECTIONS


Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.


Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.
Bengets from Cafe Du Monde! MMMMMMMMMMM

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