BALTIMORE - Mr. Charles Market in Owings Mills in the Baltimore area has one of the most decadent peanut butter and jelly sandwiches you'll ever try.
If you’re already giving up on those 2013 New Year's resolution workouts or just want to treat yourself, now might be a time to resolve to brush up on those gourmet cooking skills. This year is a good time to take a new spin on fun foods
It's very easy to do this at home. All you have to do is have the ingredients," said Chef Aharon Denrich, chef at Mr. Charles Market.
"I take a cue from Elvis and do a peanut butter and jelly French toast," said Chef Aharon. "I dip it in our French toast dip and put it on the griddle and serve it with Bananas Foster maple syrup."
That's two thick pieces of Texas Toast with your favorite peanut butter and jelly.
If you want to try it at home, you can, but why dirty up your kitchen?
"You can try, but it's going to be much better when I do it because you don't have to clean up at the end of the day. I do," said Chef Aharon.
¼ cup (½ stick) butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
4 bananas, cut in half
lengthwise, then halved
¼ 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.