We asked Marcus Dickman at Bayou'Q about his go-to summer dessert. And, surprise! It's Bananas Foster. Lucky for us, he's generous and kindly shared his recipe.
One of my favorite dishes and surprisingly easy to make. You will need a flambe pan or large heavy skillet. To get a good flame, use this simple trick: heat half of the rum, which is added last, in a separate small saucepan until it begins to boil. Quickly pour it into the flambe pan and ignite (if you get the match wet by accident and no flame appears, heat a bit more rum to boiling, separately, and try again. Most of the alcohol burns off as it flames.)
Add the ice cream and sauce just before you serve; the ice cream softens and blends with the sauce as you enjoy the dessert.
Bayou'Q Bananas Foster
2 Tbs.salted butter
3 Tbs. brown sugar
½ tsp. cinnamon
2 bananas, sliced lengthwise
¼ cup banana liqueur
¼ cup rum
2 scoops of vanilla bean ice cream
In a flambe pan or large skillet melt the butter over low heat. Add the sugar and cinnamon and mix well. Put the bananas in the pan and sauté until they begin to turn soft. Pour in the banana liqueur and half of the rum and continue to cook over low heat. Heat the remainder of the rum in a small saucepan until it begins to boil, then quickly pour it into the pan and ignite. Distribute and prolong flame by tipping the pan with a circular motion with one hand basting the bananas with flame using a long-handled spoon, with the other hand. When the flame dies out, serve two slices of banana to each portion and top each with a scoop of vanilla ice cream. Spoon sauce remaining in the pan over the ice cream.
Lisa's Espresso Martini
And, if you're just not in the mood to stray from your front porch, enjoy this liquid dessert from our publisher's home bar.
2 ounces vodka
1/2 ounce coffee liqueur (usually Kahlúa)
1-ounce espresso, freshly brewed (or cold brew concentrate)
1/2 ounce simple syrup
Garnish: coffee beans or chocolate-covered espresso beans
Add vodka, coffee liqueur, espresso and simple syrup to a shaker filled with ice and shake until well-chilled. Strain into a chilled cocktail glass. Garnish with 3 coffee beans.