You know a storm is big when it has a name and the authorities are telling you to stay home from all responsibilities.
Catching the bus home yesterday afternoon with the notion that a hurricane was about to hit still sinking in I noticed that we happened to have the largest tree on the street right outside my window. And I sleep right next to the window.
Needless to say calm thoughts scattered and imagination of what could in fact happen from this impending doom, the biggest in years, would bring.
I got home and did what any foodie would do, made dessert with some rum to calm the nerves.
Truth be told, this dessert was made to top off a dinner of tomato soup and cheese toasties which I shared with some friends over Sunday night conversation. So on the American inspired theme of the main we enjoyed, it was only fair to add some liquor and embrace this dessert that originates in Cajun cultured New Orleans. My visit to NoLa was all too brief, but at the time felt long enough. One day I will go back and enjoy this made by a local, along with gumbo and of course, no stop in NoLa would be complete without beignets.
This recipe came out of an opportunity and the need for a new recipe for chef Paul Blangé and is still the most requested item on the menu at Brennan’s to this day and it’s too good of a recipe and comes together so swiftly that I had to give it a go in my kitchen, as I hope you will in yours too.
Long after this dessert had been consumed and the taste of rum rubbed away with my toothbrush, I was woken by the trembling tree an hour earlier than my alarm I tried to fall back to sleep. Holding my eyes tightly shut and wishing the sound away.
Almost ready to step out the door and my boss advises me he’s stuck with no trains running. The tube was a squeeze and the wind is still howling around corners, but this storm didn’t do as much damage as expected and last night that tree lost a bunch of leaves, but was almost fully intact when day broke.
Adapted from New Orleans Restaurants
1 cup light brown sugar
57 grams/2 ounces butter
1 teaspoon ground cinnamon
4 medium bananas, halved crosswise and lengthwise
1/4 cup rum
4 scoops vanilla cup ice cream
Place the sugar, butter and ground cinnamon in a heavy frying pan or skillet on medium-low heat, stirring until the sugar is dissolved.
Lay the sliced bananas in the pan, stirring the bananas as they soften and ensuring they are cooked evenly.
When the bananas are soft, carefully add in the rum and tip the pan slightly, lighting flames with a lighter.
Carefully set the pan down and continue cooking until the flame subsides.
Remove from the heat, scooping the ice cream into serving dishes and topping with the rum and sauce.