Flaming Banana Splits (Banana Flambé)

Serves 6 to 8

For the chocolate sauce

  • 2 cups (500 mL) of whipping cream
  • 1/4 cup (60 mL) of cocoa powder
  • 1/4 cup (60 mL) of brown sugar
  • 1 tablespoon (15 mL) of pure vanilla extract
  • 4 ounces (115 g) of bittersweet dark chocolate, chopped
  • 2 tablespoons (30 mL) of rum

For the strawberry sauce

  • 2 cups (500 mL) of frozen strawberries
  • 1 cup (250 mL) of strawberry jam
  • 1 cup (250 mL) of orange juice
  • For the chocolate whipped cream
  • 1 cup (250 mL) of whipping cream
  • 2 tablespoons (30 mL) of cocoa powder
  • 1 tablespoon (15 mL) of white sugar
  • 1 teaspoon (5 mL) of pure vanilla extract

For the flaming bananas

  • 1/4 cup (60 mL) of butter
  • 1/2 cup (125 mL) of brown sugar
  • 4 ripe bananas, halved lengthwise
  • 1/4 cup (60 mL) of dark spiced rum

For finish and flourish

  • Your favorite vanilla ice cream
  • Crunchy chocolate sprinkles
  • Crumbled vanilla wafers or the like
  • A few maraschino cherries

Make and chill the sauces first, even days in advance. First, the chocolate sauce. In a small saucepan, measure the cream, cocoa powder, sugar and vanilla. Whisking constantly over medium heat, bring to a slow, steady simmer. Remove from the heat, add the chocolate and stir until melted and smooth. Stir in the rum, then pour into a jar and chill.

Next, the strawberry sauce. Toss the strawberries, jam and juice into a small saucepan. Stirring steadily over medium heat, bring to a slow, steady simmer. Remove from the heat and carefully purée the works as smooth as silk with a hand blender. Pour into a jar and chill.

When you're ready for the show, ready the cream. Vigorously whisk the cream, cocoa powder, sugar and vanilla until firm, creamy peaks form, 3 to 5 minutes by hand, less with a mixer. Chill.

Now, here's how to safely flambé a pan of bananas and light a party on fire without an insurance claim. Roll up your sleeves and tie your hair back if it's long. Turn off your exhaust fan. Have the pan's lid nearby just in case things get out of hand. Preheat your largest, heaviest skillet or sauté pan over medium-high heat. Toss in the butter. As soon as it begins to melt and sizzle, follow with the brown sugar. Swirl the pan gently as the sugar melts into the butter and begins bubbling here and there. Continue swirling the works for a moment or two, and then lay in the bananas, swirling and tossing them in the pan to absorb the flavors. Rum up!

If you're using a gas stove, extend your arm, swing the sizzling pan away from the flame and tilt the far edge of the pan down and away from you. Pour the rum into the bottom corner with the bananas. Keeping your arm extended, tilt the edge of the pan toward the flame until the alcohol ignites.

If you're using an electric stove, pour the rum over the bananas, shaking the pan to spread the alcohol around, and ignite by holding the edge of the pan near a lit candle.

Hold steadily as flame and applause erupt. Sauté as the flames die down, a minute or so longer, shaking and shivering (the pan, not you!). Assemble the banana splits any way you care to, because at this point you're the undisputed kitchen boss! Serve and share!


Herb Roasted Tomatoes

Serves as many as you have tomatoes

Vine-ripened tomatoes

For each Tomato

  • A sprig of fresh thyme
  • 2 garlic cloves
  • 1 teaspoon (5 mL) of your best olive oil
  • A sprinkle each of salt and freshly ground pepper
  • A splash or two of your very best balsamic vinegar

Preheat your oven to 400°F (200°C). Ready a festive baking dish or ovenproof sauté pan just large enough to snugly fit the tomatoes.

Using a sharp or serrated knife, cut an X into each tomato, through its stem end and down to just below the “equator.” Lay a sprig of fresh thyme through the middle of each tomato one way, and stuff the garlic into the 2 remaining ends the other way. Drench the works with great olive oil and season lightly, keeping in mind the flavor concentration ahead. Cram the tomatoes together into the pan.

Roast for at least 60 minutes, but better to wait another 20. The tomatoes will be soft and caramelized and full of intense flavor. Drizzle with the balsamic vinegar. Transcendental! Serve and share!


Stovetop Chicken with Herb Dumplings

For the Creamy Chicken Stew:

  • 1 tablespoon (15 mL) of vegetable oil
  • 1 tablespoon (15 mL) or so of butter
  • 2 boneless, skinless chicken breasts
  • 1 large onion, chopped
  • 2 celery ribs, diced
  • 1 large carrot, diced
  • 4 garlic cloves, thinly sliced
  • 2 tablespoons (30 mL) of all-purpose flour
  • 1 cup (250 mL) of white wine
  • 1 cup (250 mL) of whipping cream
  • 1 cup (250 mL) of water
  • 1 cup (250 mL) of frozen green peas or corn
  • 1 tablespoon (15 mL) of fresh thyme
  • 1 teaspoon (5 mL) of salt
  • Lots of freshly ground pepper

For the tender dumplings:

  • 1 cup (250 mL) of all-purpose flour
  • 2 teaspoons (10 mL) of baking powder
  • 1/2 teaspoon (2 mL) of white sugar
  • 1/2 teaspoon (2 mL) of salt
  • A handful of chopped fresh parsley (or 2 green onions, thinly sliced)
  • 1/2 cup (125 mL) of milk
  • 1/4 cup (60 mL) of butter, melted

Start making the stew. Heat your favorite heavy skillet over medium-high heat. Pour in the vegetable oil, then add the butter (the oil prevents the butter from burning). Add and sear the chicken breasts, building a golden-brown crispy crust on each side, about 15 minutes total. Remove the delicious chicken to a plate.

To the skillet, add the onions, celery, carrot and garlic along with a splash or two of water to loosen and dissolve all the flavorful browned bits. Stir and cook until sizzling, 5 minutes or so. Reduce the heat to medium. Sprinkle in the flour and stir until it's evenly absorbed by the butter. Pour in the wine and stir the works again. Pour in the cream and water and continue cooking, stirring often, until the sauce is beautifully thickened and smooth.

Meanwhile, chop the chicken into bite-size pieces. Return them to the pan along with the peas. Season with thyme, salt and pepper. Turn off the heat.

To make the dumplings, in a medium bowl, whisk together the flour, baking powder, sugar and salt. Stir in the parsley. Add the milk and melted butter, and stir together until the dough is just blended. Return the chicken stew to a slow simmer. Spoon 10 or 12 dumplings over the stew. Cook, uncovered, for 10 minutes, then cover tightly and cook until the dumplings are fluffy and tender, about 10 more minutes. Spoon, serve and share.

From Family Meals Copyright © Michael Smith 2014. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited.