Christmas party desserts (New Orleans style)

Simple desserts are always a hit for any hostess especially around the holidays when we are so busy.  Bananas Foster is a last minute dessert but engaging and interactive for Christmas entertaining.  The flames create a great atmosphere (just remind everyone to stand well back).

The dessert was created in New Orleans in 1951 when restaurant owner Owen Brennan asked his chef to invent a new recipe for a magazine.  Most credit the cuisine from New Orleans as French Cajun, but the earliest Irish settlers were arriving with the Spanish and French, and have undoubtedly created their influence on the city.   The name Brennan in Gaelic means ‘Brave’ and we thank this Irish man for being credited to have inspired the creation of the worlds most sensational desserts!

Owen Brennan’s Bananas Foster

(Serves 4)

  • 2 oz unsalted Kerrygold Irish butter
  • 1 cup of dark brown sugar
  • ¼ tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 cup dark rum
  • 1/4 cup banana liqueur
  • Pinch of Fleur De Sel (or other fine sea salt)
  • 4 medium size bananas (sliced)
  • 4 generous scoops of vanilla cream

How to make it

  1. In a large skillet combine the butter, sugar, cinnamon and Fleur De Sel, cinnamon and gently heat on a low temperature until the sugar dissolves.
  2. Whisk in the banana liqueur and then add bananas to pan and cook for 2 minutes or until they begin to caramelize.
  3. Stir in the rum and cook for 1 minute. Stand back and then tilt the pan to ignite the alcohol.
  4. To serve place a generous scoop of vanilla ice-cream inside a small Mason jar or other serving dish and then top with the caramelized banana mixture and resulting sauce.
  5. Serve right away!

Enjoy celebrating and sharing food with those your love this season!

Judith the Irish foodie



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