Bananas Foster Bananas Foster is an old-school dessert that looks and tastes significantly more complicated than it is, making it an ideal meal-ender when you’re strapped for time but still want to show off. The original bananas Foster recipe was invented for Owen Brennan's restaurant, Vieux Carré, in the 1950s. This New Orleans classic consists of caramelized bananas and a pyrotechnic rum sauce that delivers all the tableside drama. Ingredients 3 Tbsp. pecans 4 Tbsp. unsalted butter, cut into pieces ¼ cup (packed; 50 g) dark brown sugar ½ tsp. ground cinnamon ¼ tsp. ground cardamom ½ tsp. vanilla extract 2 bananas, halved lengthwise, then crosswise Kosher salt 3 Tbsp. dark rum (80–100 proof) Vanilla ice cream (for serving)
Preparation  Preheat oven to 325°. Toast 3 Tbsp. pecans on a small rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 10–12 minutes. Let cool, then coarsely chop.
    Heat 4 Tbsp. unsalted butter, cut into pieces, ¼ cup (packed; 50 g) dark brown sugar, ½ tsp. ground cinnamon, and ¼ tsp. ground cardamom in a medium skillet over medium-high, whisking constantly as the mixture bubbles, until butter is melted and incorporated, about 1 minute. Add ½ tsp. vanilla extract and cook sauce, continuing to whisk, until slightly thickened, about 30 seconds.
    Arrange 2 bananas, halved lengthwise, then crosswise, cut side down, in pan and cook, shaking pan occasionally, until lightly browned, 30–60 seconds. Using tongs or a small spatula, turn bananas over and sprinkle cut sides with kosher salt. Cook, shaking pan occasionally, until bananas are browned and coated in sauce, 30–60 seconds. Remove from heat.
     Drizzle 3 Tbsp. dark rum (80–100 proof) over bananas and sauce. Using lighter, carefully ignite sauce and flambé, shaking pan occasionally, until flame goes out.
    Top with scoops of vanilla ice cream and scatter pecans over.       Sazarac The Sazerac, which is a close cousin to the Old Fashioned, has been kicking around in one form or another since as early as 1838 (with other reports pegging its invention closer to the late-1800s) and was trademarked in 1900 by Sazerac Co.
Ingredients     Absinthe, to rinse     1 sugar cube     1/2 teaspoon cold water     3 dashes Peychaud’s bitters     2 dashes Angostura bitters     1 1/4 ounces rye whiskey     1 1/4 ounces cognac     Garnish: lemon peel   Steps Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. In a mixing glass, muddle the sugar cube, water and the Peychaud’s and Angostura bitters. Add the rye and cognac, fill the mixing glass with ice and stir until well-chilled. Strain into the prepared glass. Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.       Bonus: Beignets with Cafe au Lait     Café au lait (“coffee with milk” in French) is a coffee drink made of strong coffee and hot or steamed milk. The drink originated in France, and uses equal parts coffee and milk. It’s similar to a traditional Italian cafe latte, but it uses strong coffee instead of espresso. The drink is popularly served in New Orleans using scalded milk instead of steamed milk.     Don't forget to comment, merci boucoup, and follow Southern Comfort if you haven't already!