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Reply
| | From:  Genie· (Original Message) | Sent: 6/11/2008 8:46 PM |
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Reply
| | | From: Genie· | Sent: 6/11/2008 8:47 PM |
Bananas Foster
adapted from The Commander's Palace New Orleans Cookbook 4 tablespoons unsalted butter
4 tablespoons brown sugar
2 ripe bananas, peeled and sliced lengthwise
1/4 teaspoon cinnamon
2 tablespoons banana liqueur
3 ounces light or dark rum
1 1/2 cups ice cream Melt butter in a flat chafing dish or skillet. Add brown sugar and stir until sugar is melted. Add bananas and saute' until tender, about 3 minutes on each side. Sprinkle with cinnamon. Pour banana liqueur and rum over bananas, shake pan to distribute the liquid, and flame. Baste bananas with the flaming sauce until flames die out. Serve immediately over the ice cream. | |
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Reply
| | | From: Genie· | Sent: 6/11/2008 8:47 PM |
Banana Bliss
1 1/2 teaspoons cinnamon
1/2 teaspoon ground anise seed
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 large bananas
1/2 cup pecans, halves or chopped
1/2 cup water
1/2 pound (2 sticks) unsalted butter
1 cup lightly packed dark brown sugar
1 teaspoon vanilla
2 tablespoons banana liqueur
2 tablespoons Irish cream liqueur
1 tablespoon Cognac
1 teaspoon dark sesame oil
Vanilla ice cream
Combine the seasoning mix ingredients in a small bowl.
Peel the bananas and cut them into diagonal slices about 1/2-inch
thick. Set aside. In a small nonstick skillet over medium heat,
roast the pecans, stirring constantly, until they begin to darken
and give off a rich toasted aroma. Remove from the heat and set
aside. In a 10-inch skillet whisk together the water, butter, and
sugar. When the butter melts, add the seasoning mix and bring to
a boil, whisking frequently. Whisk in the remaining ingredients,
then add the reserved bananas and pecans. Combine to cook, stirring
gently, for 4 minutes. Remove from the heat and serve warm with
vanilla ice cream. | |
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Reply
| | | From: Genie· | Sent: 7/27/2008 2:18 AM |
| Bread Pudding with Rum Sauce
Recipe from: New Orleans.
1 prepared pastry shell, defrosted
2 cups whole milk
1/2 cup raisins
3 medium apples, peeled and cored
2 apples, finely chopped
1 apple sliced (for garnishing)
1 cup pecans, finely chopped
1/2 cup whole pecans, for garnishing
6 egg yolks
1/2 cup sugar
1 TB vanilla extract
2 TB melted butter
1/2 tsp. cinnamon
1/2 loaf stale French bread
Rum Sauce:
1 stick(1/4 lb.) butter
1 cup sugar
1 egg, well beaten
Rum to taste
To make the Bread Pudding:
Line the bottom of an ungreased dish with defrosted pastry shell. Poke holes
in sides and bottoms, and
bake according to instructions. Set aside.
In a microwave safe bowl, heat milk and raisins on high for 4 minutes. Let
stand. In the bowl containing the
milk and raisin mixture, add the following: egg yolks, sugar, vanilla, melted
butter and cinnamon. Mix together
well.
Add the chopped apples and chopped pecans. Tear into small pieces; 1/2 loaf
of stale French bread. Add
bread pieces to mixture and stir well. Keep adding bread until just a small
amount of liquid is left in bottom
of the bowl. Spoon mixture over baked puff pastry.
Use sliced apples to garnish top, making circle with the apples (fan them
out). Tuck whole pecans between
apple slices in the center of the pan. Sprinkle reserved chopped pecans
around outside of the pan and in the
center. (see figure A below).
Bake in 350 degree F., oven for 40 to 50 minutes, until dark golden brown.
To make the Rum Sauce:
Using a double broiler, melt butter, then add sugar, egg and rum to taste.
Make sure the mixture
does not boil or the sugar will crystallize. Pour rum sauce over hot bread
pudding.
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