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1999 All Rights Reserved by Norman Van Aken


Wine suggestion
A sweet wine with acidity and character: Pieropan Recioto di Soave "Le Colombare," 1996

Yield: 4 servings

Havana Bananas

  • 4 ripe bananas
  • 2 1/2 Tablespoons butter
  • 1 Tablespoons dark brown sugar
  • 2 Tablespoons prepared chile jelly (see recipe)
  • 3 Tablespoons Myers dark rum
  • 4 scoops prepared excellent quality store bought or homemade vanilla ice cream
  • Chocolate Sauce (see recipe), to taste

Peel the bananas and cut them into 1/4-inch thick slices. Heat a skillet to moderately hot. Place the bananas in the skillet with the butter and brown sugar. When the butter is melted add the chile jelly. Toss the bananas around to coat them. Now add the rhum to the pan and carefully de-glaze.

To serve, place a scoop of ice cream onto the center of 4 shallow bowls. Arrange the bananas around the ice cream. Drizzle with warm chocolate sauce.

Chile Jelly

Yield: About 1 1/4 cups

2 dried ancho chiles, seeded

2 dried chipotle chiles, seeded

1 quart water

6 Tablespoons red current jelly

6 Tablespoons honey

2 Tablespoons Spanish sherry vinegar

Toast the ancho and chipotle chiles in a dry saucepan over medium-high heat until fragrant, about 1 to 2 minutes. Add the water and bring to a simmer. Continue to simmer over medium heat until the water has almost completely evaporated. Add the red current jelly, honey and vinegar, and bring to a boil. Remove immediately from the heat. Transfer to a food processor and purée. Place in a clean bowl and let cool.

Chocolate Sauce

  • 4 ounces best quality bittersweet chocolate
  • 1 1/2 Tablespoons water
  • 2 Tablespoons butter

Cut up the chocolate into small pieces and melt in a bowl with the water over simmering water. Take off the heat and whisk in the butter. Keep warm.