Enjoy these recipes from our January 3rd Friday LOCAL LIFE event at The Culinary Center of Kansas City!
- 1 oz. coffee-flavored liqueur (such as Kahlua®)
- ½ oz. tequila
- 5 oz. coffee, hot
- 2 T. whipped cream
Mix coffee liqueur and tequila in coffee cup; add coffee, and top with whipped cream.
- 4 ripe bananas, peeled
- 4 T. butter
- 1 cup light brown sugar, packed
- Zest from ½ orange and lemon
- Juice from ½ orange and lemon
- 3/4 tsp. ground cinnamon
- 1/4 cup banana liqueur
- 1/2 cup dark rum
- 1 oz. 151 Bacardi rum
- 4 scoops of vanilla ice cream
Slice the bananas. Melt the butter in a large skillet over medium heat. Add the brown sugar and cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook until the bananas start to soften and brown, about 3 minutes, turning every so often. Add the banana liqueur and stir to blend into the caramel sauce. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. Shake the pan back and forth, basting the bananas, until the flame dies. Then do it again with the 151 Bacardi.
Divide the ice cream among 4 dessert plates. Gently lift the bananas from the pan and place 4 pieces on each scoop of ice cream. Spoon the sauce over the ice cream and bananas, and serve immediately.
Makes 4 servings.
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