Banana Foster Recipe

Summer cookbooks provide recipes, culture and heritage

South Louisiana native Brenda Hulin has a new outlook on recipes and cooking, thanks to Hurricanes Katrina and Rita. When floodwaters damaged her mother's home, Brenda was fortunate enough to find family recipes and photos in dry enclaves. The result was "Roux Memories," Hulin's oral family histories to accompany beloved recipes and photos to maintain her culinary — and cultural — heritage.

Hulin realized that it doesn't take a disaster to lose precious memories and recipes. And that most people want to create keepsake cookbooks but don't know how or where to start. She offers tips on writing recipes like a pro, basic cookery information, collecting memorabilia, technology options, gathering stories and much more. The fact that Hulin's from Louisiana and understands the value of food in our lives makes this helpful book that much more special. Another great summer cookbook that's a must for cookbook lovers is Martha Hall Foose's "A Southerly Course: Recipes & Stories from Close to Home." Foose is a native of Mississippi with influences garnered from throughout the region (you'll see some references to Louisiana), took home a James Beard Award for her "Screen Doors and Sweet Tea" cookbook and was food stylist for the upcoming movie "The Help." "Southerly Course" explains foods and cooking techniques as well as providing quick ways to enjoy them, and is a joy to read. » "Food From Many Greek Kitchens" by Tessa Kiros is a travelogue, cookbook and homage to the beauty of Greece all rolled into one. The recipes are varied, authentic and accompanied by short explanations, but there's so much more to this lovely cookbook, including breathtaking photos. You'll feel as if you're really inside these Greek kitchens, with the Mediterranean breezes floating in. » Comedians, outdoorsmen and cooks Mike Faverman and Pat Mac are hosts of the live shows and DVD series, "Ultimate Camp Cooking." Now, the duo has published a cookbook of the same name, full of recipes for Dutch Ovens and outdoors skillets — not to mention innovative techniques like eggs in a bag — and complemented by humorous anecdotes and instruction. It's a handy paperback with a thick cover that's perfect for bringing along camping, fishing and hunting trips, offering a few good laughs along with stuffed French toast, dill salmon and bananas Foster, to name a few.

Spice It! Bananas Foster | MyVeronaNJ

I like bananas–by themselves. I realize I am in the minority here and apparently missing out on all kinds of deliciousness! This was the first recipe utilizing cinnamon that I received from Cardie Mortimer , a Verona resident who has left behind a career as a TV producer to become an executive chef. I’m happy to say that not only did he give me this recipe for the series, but he also included the rich history of Bananas Foster. Read on and enjoy!

Mortimer writes, “The history of the recipe is incredible. The dish itself was made by a chef named Paul Blangé for one of their best customers (Richard Foster) using leftovers and whatever was ever on hand in the kitchen. During one evening in the early 1950s, the restaurant literally ran out of cakes and pies. There was some vanilla ice cream in the freezer too. The story that I have heard from many great chefs down in The Big Easy also includes Mrs. Brennan (the owner and the matriarch of New Orleans cuisine as we know it today) who was said to have been the one to break out the dark rum and the cinnamon. Whatever they concocted the recipe that I do today in my private catering business still stuns and delights even the biggest and most knowledgeable dessert lovers!”  This version is set within a homemade chocolate cookie basket with fresh Saigon cinnamon and vanilla bean ice cream.

1 1/2 sticks of unsalted butter (1 1/2 cups) 1 1/2 cups packed light brown sugar 3/4 tablespoon ground Saigon cinnamon 8 firm bananas, peeled and cut crosswise or into 1 inch cubes sliced on the bias 1/4 cup of Crème De Banana liqueur 3/4 cup dark rum 5 large eggs, lightly beaten 3 cups heavy cream 1 cup milk 1 teaspoon pure vanilla extract 6 cups (1/2-inch cubes) of day-old French bread, baguettes or croissants 1 plastic container of caramel sauce (available at King’s and most grocery stores) Fresh mint leaves for garnishing What’s Next: Preheat the oven to 350 degrees. Coat a 10″ x 14″ baking dish with butter or non-stick cooking spray. Set aside. Melt 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of firmly packed brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Add the banana liqueur and stir to blend.

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