bananas foster

Do you like bananas? Do you like brown sugar? How about rum? Fire? Whelp if you like at least a few of these, you've just found yourself a show-stopping dessert to make tonight.

Ingredients (for 6 portions):
3 bananas
8 tbs butter
1/3 cup brown sugar
1/3 cup dark rum of choice
1 scoop of vanilla bean or french vanilla ice cream for serving

Directions:
1. Melt butter over medium heat in a large skillet.  

2. Whisk in brown sugar.
 

3. Halve bananas lengthwise and place flat-side-down. Cover bananas with butter-sugar mixture with a spoon. Swirl around to mix for 3 minutes.
 

  
4. Add rum, and if using a gas stove, tip ever-so-slightly to catch on fire (turn your hood on). If using electric, light with a lighter (remember your hood please!). Remove from heat and let the flames die down.
 

 

5. At this point, the bananas should be soft & caramelized. 

6. Serve over ice cream & enjoy your fun, tasty, impressive dessert.
 

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christmas recap

This Christmas was packed with food...so much food, so little time to fit it all in. All week we have had a crackling fire glowing away in the background of all of our activities.

We opened an early gift of rum my parents picked up from Barbados (as they don't export this type & it was engraved as a gift)...

 

 ...before making some festive Christmas tree cookies...lots and lots of cookies...

 

...followed by a taste testing of champagne.

 

 

 

 

We settled in for a movie before Christmas eve dinner of steak au poivre and lots of Alaskan King crab legs (my favorite food in the wholeeee world).

 

 

 

 

Christmas morning we skipped down the stairs to our full tree, and opened our presents while the paparazzi followed Erin.

 

 

 

Christmas dinner fell in my hands as everyone watched sports on TV (no thanks). I made a Christmas turkey stuffed with butter and herbs to retain the moisture, ham, green beans with toasted pine nuts and shallots, cornbread stuffing & scalloped potatoes served with the necessary crescent rolls, olives, cranberry sauce & meim's gravy.
 

 

 

 

 

 

 

 

 

 

After a huge Christmas dinner we took a break, watching a Christmas movie by the fire before....chocolate soufflés for dessert of course! I added a touch of salt and a pinch of cream of tartar to the recipe for some extra depth & topped them with Toscanini's french vanilla ice cream.

 

 

 

 

 

 

The day after I'm still recovering from all of the food...but definitely looking forward to some leftover "Thanksgiving" sandwiches for dinner!!

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