2 bananas, ripe but not soft
1 butter
3 tbsp brown sugar
1 rum, dark
Directions
Take 2 ripe, but not soft bananas and cut in half, then split
lengthwise. Melt a few Tablespoons butter over medium heat. Add 2-3 T
brown sugar and stir. Add bananas. Cook until fairly warm and
starting to soften (about 1 min.). Flip bananas and allow to cook an
additional 30 seconds. Add rum (light or dark; dark has more flavor)
to taste, and swirl in pan a bit. Allow to thicken slightly, remove
from heat and serve.
Servings: 1 servings
Bananas Flambe Recipe brought to you by Recipe Ideas
Categories: Banana; Fruit; Lamb; Meat
The History of Recipes
Transcribed cooking instructions as a concept can be found back into antiquity, certainly as far as the Egyptians, and possibly even further. Interesting though that maybe, generally, these ancient recipes were just simple hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents detailing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Roman chefs used many different aromatic flavors, including a few that are still present in modern kitchens such as basil, mint and asafoetida. In the 15th century, the Crusaders brought back a variety of foods, spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. These new spices and herbs led to an explosion in publications on food, the majority of which are now in private collections. Over the following few centuries, the powerful families of Europe competed to lay on the best banquets, and because of this chefs and their recipe collections were greatly in demand. Even so, it was during the 19th century that fine cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and recording popular recipes of the day. When we get to the 1900s, cooking books were highly popular due to higher levels of literacy, more spare time and being a little richer. The arrival of TV brought us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Bananas Flambe recipe.
