Here at the Kenmore Live Studio Chef Jennifer Gavin of Hell’s Kitchen Season 4 demonstrates how to prepare Bananas Foster with Rum Caramel and Fresh Whipped Cream in Martini Glass – for under $25. Jennifer also demonstrates how to prepare a “Tax Relief” cocktail. Watch to learn how to prepare a great treat on a budget from an expert chef!

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Recipe: Banana Foster with Rum Caramel and Fresh Whipped Cream in Martini Glass
Chef: Jennifer Gavin
Serves: 4 Servings

Ingredients:
1 stick butter plus extra for buttering bread
1/2 cup brown sugar
4 bananas peeled, quartered on diagonal, and cut lengthwise
1/4 cup dark rum (Meyers or 151)
1 orange cut into quarters
Vanilla Ice Cream, your favorite brand
Pound cake, bought fresh from your local bakery
3 tablespoons of cinnamon sugar mix, Equal parts of cinnamon and sugar mixed together.

Garnish: Mint leaf and vanilla whipped cream (recipe follows)

Method:
In a large skillet, melt stick of butter. Using a wooden spoon, add brown sugar and stir together. Squeeze into the pan the juice from one of the orange quarters. Add the bananas and cook until caramelized on both sides, over medium-high heat. Move pan off heat, add the rum and return to the stove to catch a flame from the gas stove or a long lighter. Stand back when ignited and flambé the bananas. Be careful a flame will shoot up above the pan. Let flame die down and the alcohol cook out. Cut pound cake into ½ inch slices. Then cut the slices into sticks/batons. Heat a large skillet or griddle over medium heat. Spread some butter on both sides of each cake slice. Toast in the skillet until golden, about 2 minutes per side. Let cool.

To serve: Take leftover orange wedge and run it around the rim of the martini glass. Coat the rim of the martini glass with the cinnamon sugar mix. Place a large scoop of vanilla ice cream in the martini glass. Spoon bananas and caramel sauce generously over ice cream. Garnish with grilled pound cake stick, a dollop of vanilla whipped cream and fresh mint leaf.

Ingredients (Vanilla Whipped Cream):
1 cup heavy whipping cream
3 tablespoons powdered sugar
2 teaspoons vanilla extract

Method:
In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until cream holds stiff peaks.

Recipe: Tax Relief
Chef: Jennifer Gavin
Serves: Makes one cocktail

Ingredients:
1.5 ounce Knob Creek Small Batch Bourbon
1.5 ounce cranberry juice
0.5 ounce fresh lime juice
0.5 ounce simple syrup
1 cup crushed ice

Method:
Add Knob Creek, cranberry juice, lime juice, sugar, and crushed ice in blender. Blend on slow speed for 15-30 seconds, or until mixture appears frozen, and pour into 12 ounce glass. Garnish with lemon.