 |
 s r
|
|
Fruity Bananas Foster
Serves 2 |
| 2 |
Ripe bananas (best if made with bananas that are a little bit soft)
|
| 1/2 |
Cup T. Marzetti’s Bananas Foster Sauce (in 10 oz. plastic tubs in the Produce Dept. near the bananas) |
| |
Private Selection Vanilla Bean Ice Cream |
| 1/4 |
Cup each fresh strawberries (sliced), blueberries, and raspberries |
| |
Frosty Dog Late Harvest Vidal wine from Chateau Morisette |
As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.
- Peel bananas, then cut in half lengthwise and across. Wash and dry the fruit and slice the strawberries.
- Heat the Bananas Foster Sauce in a skillet over medium heat until it just boils. Add bananas and toss gently to coat.
- Put ice cream in dessert bowls, top with the warm banana mix, and garnish with the fruit.
- Serve with a chilled glass of Frosty Dog for the perfect finish to any meal.
CHEF’S NOTE: BANANAS FOSTER is an fancy dessert of bananas and rum, flamed, and served over vanilla ice cream. It was created at New Orleans’ Brennan’s Restaurant by Chef Paul Blangé and named for Richard Foster, a friend of founder Owen Brennan and a frequent Brennan’s customer. Now you can easily make this elegant dish at home or to serve to company.
CHEF’S NOTE: T. MAZETTI’S. In 1896, Teresa Marzetti arrived in the United States from Florence, Italy, and started a small Italian restaurant in Columbus, Ohio. It became a local favorite, eventually becoming a four star restaurant. Customers particularly enjoyed Teresa's Creamy Coleslaw and French dressings and asked to take them home. By 1955, the upstairs kitchen of the restaurant had became a full-scale factory and the Marzetti dressings were in grocery stores throughout Ohio.
After Marzetti's death in 1972, the restaurant closed, but her passion for quality still lives in Marzetti's many salad dressings and other specialty food products. Today, as the Specialty Food Group of Lancaster Colony Corporation, Marzetti has plants across the United States that make an expanded family of quality food products that all reflect Teresa’s original pledge of excellence and good food.
CHEF’S NOTE: FROSTY DOG is a dessert wine extraordinaire! The Chateau Morisette winemakers slowly press frozen Vidal Blanc grapes to get a concentrated, aromatic juice to ferment into a delightful wine. It has flavors of pear and melon with a hint of spice that lead to a velvety finish. This unique wine won a Bronze Medal at the 2004 Virginia Governor’s Cup Wine Competition. Chateau Morisette is in mountains of Floyd County, Virginia, off the scenic Blue Ridge Parkway.
|
