Brennan's Copycat Recipes

[Julie]

All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.

[Julie]

This is one of my favorite items at Brennan's in New Orleans. To learn more about Brennan's click the link after this recipe. They have the best Banana's Foster in the world as far as I am concerned.

Banana's Foster

1/4 cup (1/2 stick) butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 cup dark rum
4 scoops vanilla ice cream

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.

When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.

Generously spoon warm sauce over the top of the ice cream and serve immediately.
Serves Four

Source:
www.neworleansrestaurants.com/recipes/recipes_brennans.html

[Julie]

Brennan's Banana Beignets

3/4 c Flour
2 tb Sugar; plus 2 ts
1 ts Baking powder
1/2 c Milk; plus 2 T
1/4 c Beer
1 Egg
Oil; for deep frying
4 Bananas; each quartered crosswise
Powdered sugar
Mint leaves

Caramel Sauce
1 c Whipping cream
1/2 c Sugar
1 1/2 tb Bourbon

Beignets:
Mix flour, sugar and baking powder in bowl. Add milk, beer and egg and stir until smooth.
Heat oil in deep fryer or heavy deep skillet to 375F. Working in batches, dip bananas into batter and then carefully add to oil. Cook until golden brown, about 3 minutes. Drain on paper towels. Pour caramel sauce onto plates. Set bananas atop sauce. Sprinkle with powdered sugar. Garnish plates with mint leaves and serve.

Caramel Sauce:
Bring cream to boil in heavy medium saucepan over high heat. Cook sugar in heavy small saucepan over low heat, swirling pan occasionally, until brown. Gradually stir hot cream into caramel (mixture will bubble vigorously). Boil until thickened to sauce consistency, 3 to 5 minutes. Add bourbon. Serve hot. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat.)
Makes about 1-1/3 cups.
Source: Brennan's of Houston

Yield: 4 Servings

[Julie]

Brennan's Corn and Crab Soup

1/4 cup butter
1 1/2 cups onion -- chop fine
2 tablespoons all-purpose flour
8 cups fresh corn kernels
6 cups heavy cream
1 pound lump crabmeat -- pick over
2 tablespoons fresh parsley -- chop
salt and white pepper

Melt the butter in a large saucepan or Dutch oven and saute the onion until clear and tender. Blend in the flour, then the corn kernels. Cook the mixture for 5 minutes, stirring frequently. Pour in the cream and season with salt and pepper to taste. Cook over medium heat until the corn is tender, about 20 minutes, stirring occasionally. Add the crab and parsley,
cook an additional 5 minutes, then serve.

[Julie]

2 tablespoons butter
1/2 cup canned sliced mushrooms, reserve liquid
1 tablespoon flour
1/2 cup mushroom liquid
1/4 cup red wine
1/4 teaspoon Worcestershire sauce
1/8 teaspoon salt
dash black pepper
4 small filet mignon
1 large ripe tomato

In a small saucepan, melt butter and saute mushrooms. Add flour and cook slowly a few minutes until slightly browned. Stir in wine, mushroom juice, and seasonings. Cook until thickened. While sauce is cooking, season and grill filets to taste (rare or medium rare) Cut the tomato into four nice slices and grill. Arrange tomato slice on each filet and pour mushroom sauce over all.

Source: Brennan's of New Orleans