ERIC BEGOUN: FIREMASTER

Our housemate and beloved photographer Eric couldn't be home for Mardi Gras this year, so he brought a little bit of NOLA back to the District in the form of Bananas Foster. Here is his guest blog, and if you have one of your own you would like to contribute, email us!

"In keeping with all things New Orleans, I brought back some beads from Mardi Gras and an itching to have some real New Orleans desserts. Case-in-point: Bananas Foster!  This dessert was invented at Brennan's Restaurant in New Orleans, and it is most often prepared tableside for a show of fire and deliciousness.  It's also pretty easy to make!

4 servings:
¼ cup (½ stick) butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur (we used Creme de Banane)
4 bananas, cut in half lengthwise
¼ cup rum (we used dark but light is okay)
4 scoops vanilla ice cream

Start off with by melting your butter and brown sugar in a large and deep saucepan over low eat.  While that's melting into the most delicious syrup ever, prep your bananas by cutting them in half lengthwise.  When your mixture is good and melted, add your banana liquor and rum alcohols to the pan and let heat for a bit.  When it's good and bubbly, add the bananas and top with cinnamon.

Mmmm rummmmm

THEN HERE COMES THE COOL PART.  Once everything is cooking together, CAREFULLY light the rum in the pan with a long lighter.  Be careful of shooting blue flames and your body parts [in fancy cooking terms, this is called flambé].  While the alcohol is burning off, scoop vanilla ice cream into individual bowl servings.  When the alcohol has completely burned off the flames, quickly scoop the the bananas (2 halves per person) and some extra sauce over the ice cream.

Then sit back, relax, pretend you are watching a Mardi Gras parade in New Orleans, and ENJOY."