Question about Bananas Foster sauce - can it be made ahead of time?

[sandi-in-hawaii]

Just came back from a conference in New Orleans with some colleagues and had some greeat food while I was there.

I have a meeting tomorrow with the same colleagues, and to remind everyone of a special meal we had while we were there, I wanted to serve a bread puding with a bananas foster sauce. I was going to use the attached recipe.

Can I make the sauce at home, and reheat it in the microwave just before our meeting? The meeting is in the afternoon, so I was going to leave the bread pudding at room tempreature, but wanted to warm the sauce before serving.

http://www.finecooking.com/recipes/classic-bananas-foster.aspx

 

[pat-nocal]

I would say yes, the sauce should hold just fine. I would reheat gently though, so the butter

doesn't separate from the sauce, and you might want to bring along a baby whisk (or if you're Marilyn, bring a whip...lol) to help re-emulsify the sauce if it needs it.

 

[melissa-dallas]

I've even made the Brennan's recipe, jarred it and given for Xmas presents

Made it several weeks ahead of time. Worst thing that happened to some I kept was that it crystalized and I had to boil for a few minutes to re-liquify.

 

[pat-nocal]

Did it work? Did you need the whip?

 

[pat-nocal]

I mean, did you need the *whisk*?

 

[erininny]

Indeed. "Before the cream sets out too long, you must whip it!"

 

[erininny]

*sits! Ahem.

 

[marilynfl]

Does the cream have a safe word?

 

[orchid]

It is way to early to laugh this hard!!!!!

 

[angak]

you could borrow one from Joe smileys/smile.gif

 

[pat-nocal]

I dunno, Joe's is getting alot of use these days. He's likely holding on to 'em til August vote end.

 

[joe]

Yes, I will whisk you all into submission.