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Flameed Bananas A flambéed dish is always festive. The ingredients are prepared in the kitchen, or right at the table on an alcohol burner or portable gas stove; at the last moment spirits are poured over the dish, a match is touched to it, and voila! Sometimes the flaming is done in the kitchen, but the dish is always presented aflame. Though flambéing is just a way of making the evaporation of alcohol visible, it is more than a theatrical device. It serves a real purpose in some dishes: It caramelizes sugar in desserts and fruit dishes, and it browns and crisps certain solid foods like crepes or fish. Sauces are often flambéed, too, though there is nothing to crisp or caramelize; the alcohol is "burned" off, reducing the sharpness and acidity of the spirits (as well as the calories). In a sauce, however, the alcohol would evaporate anyway if brought to a temperature of 160°; the flame is a dramatic touch, but it isn't really necessary. In order for alcohol to ignite, it has to be hot; if cold, it must be poured onto something hot enough to vaporize it. You must be quick with the match, because the alcohol evaporates within 15 to 20 seconds. Flambéed Bananas are put together quickly The lemon, sugar, and butter make a syrup in which the bananas are heated. When everything is hot enough, the rum is added and ignited, and the platter is brought to the table. Rum goes especially well with bananas, but bourbon would be a good choice, too. 4 tablespoons butter 3/4 cup brown sugar 6 well-ripened bananas 1 lemon 1/3 cup dark rum Use a large stainless-steel platter or any platter than can go into the oven. Butter the bottom with half the butter, and sprinkle it with a third of the sugar. Peel the bananas, split them in half and arrange them, flat side down, on the buttered platter. Peel the lemon with a vegetable peeler. Stack the peels into ~ a pile and sliver them into very thin julienne strips. Sprinkle the julienne over the bananas and squeeze the juice from the lemon over all. Add the remaining sugar and butter, and place in a 450-degree oven for 10 minutes. See to it that everyone is seated at the table before you proceed, then remove the hot platter from the oven. Pour the rum on top (it needn't be heated) and ignite. Using pot holders, bring the platter of flaming bananas into the dining room. Incline the platter slightly so that the juice runs to one side, and spoon the flaming juice back on top of the bananas. Keep basting the bananas with the flaming liquid until the flame dies, then serve. 6 SERVINGS Return to Top | Back to Recipes |
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