Teetotalers might be in the minority at Brennan’s, even at 8 am, but breakfast’s greatest comfort is available to all—cast-iron-dark coffee and chicory, served with a mini pitcher of hot milk. I enjoyed my café au lait at the end of a two-hour-long morning meal with Bananas Foster (a Brennan’s invention) flamed tableside for dessert and an overwhelming sense of bonhomie.
¼ cup unsalted butter
1 cup brown sugar
½ teaspoon ground cinnamon
¼ cup banana liqueur
4 bananas, halved lengthwise, then halved again
¼ cup dark rum
4 scoops vanilla ice cream
Bananas Foster offers the best coda to all Brennan’s meals, whether enjoyed with caribbean milk punch, coffee, or just a smile.
- Combine butter, sugar, and cinnamon in large sauté pan. Place over low heat and cook, stirring continually, until sugar dissolves.
- Stir in banana liqueur, then add bananas to pan. When bananas soften and just begin to brown, carefully add rum. Continue to cook sauce until rum is hot, then tip pan slightly and ignite rum. When flames subside, lift bananas out of pan and place four pieces over a scoop of ice cream. Generously spoon warm sauce over ice cream and serve immediately.
- from Executive Chef Slade Rushing of Brennan's, New Orleans, Louisiana