Flounder With Bananas Almonds And Rum Recipes

FLOUNDER WITH BANANAS, ALMONDS AND RUM

Steps:

• Warm oven to 200 degrees F. or lowest setting - to keep fish warm.
• Mix the flour with the salt and pepper on a large plate.
• Dredge the flounder in the flour, shake off excess, and dip in the beaten egg.
• Combine the butter and oil in a large saute pan and put over med-high heat.
• Add the flounder fillets and saute quickly, about 2-3 minutes per side.
• Remove from the pan and set aside in a warm oven.
• To the same pan, add the almonds and saute briefly, then add banana slices.
• Hold pan away from the heat (very important so it doesn't flame) and add rum. * Never pour rum directly from the bottle into a hot pan, since it is highly flamable.
• Return the pan to heat.
• Add the butter and nutmeg - adjust seasoning.
• Cook briefly and pour sauce over the flounder.
• Enjoy!

GINGERBREAD WITH WARM CINNAMON BANANAS AND RUM

Steps:

• Preheat the oven to 350*F.
• Butter and flour an 8 inch square dish and set aside.
• Whisk together the spices, flour, baking powder and salt. Set aside.
• Stir together the molasses, soda and hot water and set aside to cool to room temperature.
• Cream together the butter and brown sugar until light and fluffy. Beat the egg into the creamed mixture.
• Add the cooled molasses mixture, then the dry ingredients, mixing only until blended. Pour into the prepared pan and bake in the oven until tests done, 30 to 40 minutes.
• In the meantime do the banana sauce. In a medium saute pan, combine the butter, cream, brown sugar, cinnamon and rum. Bring to a boil, then reduce the heat and cook for several minutes longer, stirring constantly until the sauce thickens slightly, about 2 minutes longer. Gently stir in the bananas and heat until heated through.
• To serve, cut the gingerbread into rectangles and place on dessert plates. Top each portion with some of the banana sauce and then a dollop of freshly whipped cream.