Cafe Foster Recipes

PEACHES "FOSTER" WITH CANE SYRUP PECAN ICE CREAM

Steps:

• Have ready a large bowl of ice and cold water. Bring a 6-quart pot three-fourths full of water to a boil, then gently drop peaches into water and cook 15 seconds. Transfer with a slotted spoon to ice water and cool completely to stop cooking. Remove skin with a paring knife and cut peaches into 1/2-inch-thick wedges, discarding pits.
• Melt butter in a 10- to 12-inch heavy skillet over moderate heat, then stir in brown sugar, rum, cinnamon, and salt until smooth. Add peaches and simmer, stirring and turning peaches over occasionally, until tender, 3 to 5 minutes. Cool until warm and serve over scoops of ice cream.

BANANAS FOSTER

Steps:

• Melt butter in a flat chafing dish or skillet. Add brown sugar and stir until sugar is melted. Add bananas and saute until tender, about 3 minutes on each side. Sprinkle with cinnamon.
• Pour banana liqueur and rum over bananas, shake pan to distribute the liquid and flame. Baste bananas with the flaming sauce until flames die out. Serve immediately over ice cream.

SURREY'S CAFE - BANANAS FOSTER FRENCH TOAST

Steps:

• Add all ingredients except 1 banana and thoroughly mix with the hand held blender until it is well combined and uniform.
• Whip eggs and sugar with a whisk. Add vanilla and whisk until sugar has completely dissolved. Continue to whisk while adding the half-and-half.
• In a hot pot over medium heat, melt butter and brown sugar with the vanilla. Wait until butter is completely melted. Remove pan from the heat, add the rum and ignite with a long kitchen match. When the flames die down, add the cream immediately and whisk vigorously until sauce is completely smooth.
• Heat some oil in a large saute pan. Stuff 4 quarters of hinged French bread, with the reserved sliced banana, and top with the cream cheese stuffing. Slice the 4 portions of filled bread into 4 diagonal pieces, dip into the batter and pan-fry on all sides until golden brown. Pour the warm rum sauce on a plate. Place the golden pieces of toast on top and garnish with powered sugar.

FOSTER'S OMELETS

Steps:

• Heat an 8-inch nonstick omelet pan over medium heat.
• Beat the eggs with the salt and pepper in a small bowl with a whisk or fork.
• Place the butter in the pan and swirl it around in the pan to distribute evenly. When the butter has melted and the foam subsides, pour the eggs into the pan.
• Let the eggs sit for a few seconds to begin cooking, then push the outer edges of the eggs toward the center of the pan with a spatula. As they cook, continue pushing the edges toward the center, allowing uncooked egg to flow to the outer edges of the pan.
• When the eggs are still moist but no longer runny, place the desired filling on one side of the omelet.
• Fold the omelet over the filling with a spatula. Slide the omelet onto a warm plate and serve immediately or keep warm while you make the remaining omelets. Garnish as desired.

SURREY'S CAFE - BANANAS FOSTER FRENCH TOAST

Steps:

• Bananas foster mix: Add all ingredients except 1 banana and thoroughly mix with the hand held blender until it is well combined and uniform.
• Batter: Whip eggs and sugar with a whisk. Add vanilla and whisk until sugar has completely dissolved. Continue to whisk while adding the half-and-half.
• Sauce: In a hot pot over medium heat, melt butter and brown sugar with the vanilla. Wait until butter is completely melted. Remove pan from the heat, add the rum and ignite with a long kitchen match. When the flames die down, add the cream immediately and whisk vigorously until sauce is completely smooth.
• Assembly: Heat some oil in a large saute pan. Stuff 4 quarters of hinged French bread, with the reserved sliced banana, and top with the cream cheese stuffing. Slice the 4 portions of filled bread into 4 diagonal pieces, dip into the batter and pan-fry on all sides until golden brown. Pour the warm rum sauce on a plate. Place the golden pieces of toast on top and garnish with powered sugar.

CAFE FOSTER

Steps:

• Combine ingredients in a coffee mug.
• Top with whipped cream.