Captain’s Liquored Bananas

Bananas ar forty nine cents a pound at Best Yet market this week! So… let’s make some for dessert. I haven’t made bananas foster in quite some time. So, with a fresh carton of vanilla ice cream and some ‘on sale bananas’ let’s get these two together. Now THAT’S cooking with rum!

Here’s what you’ll need:

  • 2 tablespoons unsalted butter
  • 1/4 cup dark brown sugar
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon freshly ground nutmeg
  • 1 tbsp banana liqueur
  • 2 under ripe bananas, sliced in half lengthwise
  • 1/4 cup Captain Morgan spiced rum
  • 1/2 teaspoon finely grated orange zest

Melt butter in a heavy skillet over low heat. Add brown sugar, allspice and nutmeg and stir until sugar dissolves. Add banana liqueur and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking. Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency. Add orange zest and stir to combine. Immediately spoon the sauce over bananas and serve. Serve with ice cream.

bananasfoster04

Friday’s ‘on sale’ Bread used on Sunday

Stop and Shop, a large food retailer, one of my ‘local’ sources, has a special on loves of Italian bread on Fridays. Loaves that usually sell for two dollars a loaf, are one dollar per loaf. I think they were driven to this action by the competing Met Foods down the road which has a deal with my local Monreal bakery selling loaves of Italian and French bread for a dollar a loaf on Fridays. Any given Friday when you walk into Met Foods there is the wall of fresh baked bread aroma, and several racks of bread just rolled out into the store isles. So, with this king of Friday deal, I usually pick up two loaves, one to use right away nice and fresh. The other I leave out to use on Sunday. By Sunday, the loaf left out has dries sufficiently to make a wonderful bread pudding. Now that autumn is here, its time to break out the autumnal treats.

Here’s what you’ll need:

  • 2 cups whole milk (or 2 cups half & half)
  • 1 stick (1/4 cup, or 4 tbsp) butter
  • 2/3 cup brown sugar (light or dark, depending on taste preference)
  • 3 eggs
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 3 cups of dried bread, torn into small pieces
  • 1/2 cup raisins (optional)

In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to this mixture until its lukewarm. Now, in a large bowl combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat this until its well mixed and then slowly add the milk mixture.

Place the bread in a lightly greased 1 1/2 quart casserole. Sprinkle with raisins if desired, and pour the batter on top of bread. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm, perhaps with egg nog or warm cider.

Peach Sauce

A red pepper sauce, and a blueberry sauce, bet you where thinking of something white to add to our list, but nope, I’m diverting off track once again for something peachy. It was the vanilla ice cream that got me thinking that if I added a bit more sweet to the peach glaze that I often use on pork… by golly it just might work…

Here’s what you’ll need:

  • 1/2 cup water
  • 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1 dash ground nutmeg
  • 1 cup sliced peeled fresh peaches
  • 1 teaspoon amaretto

In a saucepan, bring water, sugar, cornstarch and nutmeg to a boil. Boil this for about a minute to get everything all dissolved. Now add peaches. Bring to a boil and cook for another 1 or 2 minutes. Remove this from the heat and stir in the liquor. Serve over vanilla ice cream.

peach sauce with ice cream

peach sauce with ice cream

National Apple Pie Day

Mother’s Day is national Apple Pie Day… go figure! So, in keeping with the holiday, here’s my contribution to the nation’s apple pie recipe repository. All you need is a touch of the natural maple sugar and a drizzle of natural maple syrup.

Here’s what you’ll need:

  •  1 ready made pie crust ( ok, so I cheat a little)
  • 3/4 cup granulated sugar
  • 1/4 cup maple sugar
  • 2 Tbsp REAL maple syrup
  • 2 Tbsp. all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 3 lb. Granny Smith apples, peeled, cored, and thinly sliced (8 cups)
  • 2 Tbsp. butter, cut up
  • 1/4 cup whipping cream
  • 1–2 tbsp. milk
  • 1 Tbsp. raw sugar

In a large mixing bowl combine granulated sugar, maple sugar, maple syrup, flour, cinnamon, salt, and nutmeg. Add apples; toss to coat. Transfer to pastry-lined pie plate. Dot with butter and pour whipping cream over filling. Trim edge of crust even with edge of pie plate.

On the lightly floured surface, roll out remaining pastry to a 12-inch circle. Cut an “x” or a design in the center of the pastry. Place pastry over filling in pie plate. Seal and crimp edges. Cut small slits in top of crust, if desired. Brush with milk and sprinkle with raw sugar. Place pie on a foil-lined baking sheet. To prevent overbrowning, cover pie edges with foil.

Bake in a 375° oven for 40 minutes. Remove foil from edges. Bake for 25 to 30 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack.

Enjoy this with your Mom!