3 bananas
3 tbsp butter
1 cup sugar
2 oz rum
Directions
Peel bananas, splitting lengthwise and cutting in halves. Place
bananas in a buttered, shallow, oven-proof baking dish and dot with
butter. Sprinkle sugar over bananas. Bake uncovered at 325'F for
about 35 minutes. Set dish on stove, being careful to keep warm. Pour
rum in a long-handled spoon, which has been warmed by dipping in
boiling water. Set a match to the rum and as it flames pour over
bananas. As it runs down in the dish, ladle it up and over the
bananas until the flaming ceases. The secret of this dessert is to
have all ingredients warm, otherwise it will not flame well.
This old recipe, as good today as years ago, was brought to Louisiana
by a distant relative of Empress Josephine, at whose table this was
often served.
Source: Recipes and Reminiscences of New Orleans Recipe: Mrs.
Reginald C. Watson
Servings: 4 servings
Bananas Flambees Recipe brought to you by Recipe Ideas
Categories: Banana; Fruit; Lamb; Meat
The History of Recipes
Historians have tracked the existance of recipes way back into history, at least as far back into history as the early Egyptians, and possibly even further. Interesting though that is, generally, these early recipes were just basic hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts are some ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. During the time of the Roman Empire a roman called Apicius compiled a few documents describing recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Aspicius tells us how the cooks of Roman times used many different herbs, including a few that will be familiar to modern cooks for example thyme, rue and parsley. As our culinary historical trip moves on a few more years there were some recipe books dating from the 1300s - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these books are unconnected to the spicy food that is popular today, but instead recipes for the types of meals prepared by the cooks of the upper classes of those days. In the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from Arab cooking, such as coriander, basil and rosemary. The introduction of these new culinary ideas caused an eruption in cookery books, many of which are now in private collections. Over the following few hundred years, the rich and powerful families of Europe competed with each other to offer the best banquets, and as a consequence, cooks and their recipes were highly sought after. However, it wasn`t until the 19th century the formal cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, verifying, and publishing the recipes of their peers. By the arrival of the 20th century, cookery publications are in great demand, due to more people being able to read, more free time and disposable income. The introduction of television brings us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Bananas Flambees recipe.
