Posts Tagged ‘dessert sauce’

My back has been bothering me for the last six days, so I haven’t been able to be as active as I like to be. Though it is a nice, albeit smoky, summer day, I find myself rather confined because of my darn back. Seems like a good time to write a blog post.

Banana Ice Cream

I can honestly say that I like all fruit I have tried. That being said, bananas are definitely lower on my favorite fruits list. Alton, of course, came up with some recipes to showcase bananas, starting with his banana ice cream. You will need 2 1/4 pounds of bananas for this recipe, and you will need to place them in the freezer (still in their peels) overnight.

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2 1/4 pounds of bananas

The online recipe tells you to remove the bananas from the freezer and let them thaw for about an hour. In the episode, however, Alton instructed to let the bananas thaw completely, which took five hours for my bananas.

You freeze and thaw the bananas to get a mushy texture, which is desirable for making this ice cream; basically, the bananas will replace the eggs that are in a custard-based ice cream. Once the bananas are thawed, peel them and place them in a food processor. Add 1 T fresh lemon juice to the bananas and process them; the lemon juice will prevent browning.

Add 3/4 C light corn syrup to the processor, along with either 1/2 t vanilla extract or, preferably, the scrapings from one vanilla bean.

With the machine running, drizzle in 1 1/2 C heavy cream.

Chill the ice cream base in the refrigerator until it reaches 40 degrees.

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Banana ice cream base, ready to be chilled.

Once chilled, process the banana base in an ice cream maker.

Freeze the ice cream, airtight, for 3-6 hours before eating.

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Churned ice cream, heading to the freezer for several hours.

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Alton’s banana ice cream.

This is one of the easiest ice creams you will ever make, as there is no cooking of custard, etc. The texture of this ice cream really does seem similar to that of a custard-based ice cream, as the bananas give quite a smooth, rich mouthfeel. And, if you want banana flavor, this is loaded with it. Being kind of “meh” about bananas, we enjoyed this, but I think true banana lovers would find this amazing. This is a cold and easy summer treat.

Bananas Foster

I remember going to some fancy restaurant as a kid, and my brother and I ordered bananas foster for dessert. Prepared table-side with lots of flair, we were awed by the flames enveloping our dessert. I don’t think I had eaten bananas foster since that time, and Ted had never had it, so it seemed like it would be fun to give it a go at home. I don’t have the greatest track record with flames, such as when my fish and chips caught on fire in episode 22, but I figured I’d give it a whirl. For this recipe, you will need two bananas, 2 T unsalted butter, 1/4 C dark brown sugar, 1/4 t ground allspice, 1/2 t ground nutmeg, 1 T banana liqueur (I got a miniature), 1/2 t orange zest, and 1/4-1/3 C dark rum.

Alton prepared his bananas foster on a table-side burner, but I opted to make mine on the stove. Either way, place a large, heavy skillet on the burner over medium-low heat. Meanwhile, slice two bananas lengthwise in half, leaving their peels on to prevent browning. Melt the butter in the pan, and add the brown sugar and spices.

Stir this mixture into a syrup and add the banana liqueur.

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Banana liqueur added to syrup.

Remove the bananas’ peels and place them, cut side down, in the pan for one minute.

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Bananas added to the pan.

Flip the bananas and cook them for another minute. Some of the bananas may break, but they will still taste great.

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Bananas flipped after one minute.

Using two forks, transfer the bananas to a plate.

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Bananas, transferred to a plate.

Allow the sauce to return to a simmer and then turn off the heat.

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Sauce returning to a simmer.

Add the rum to the pan, swirl it around, and ignite it with a long-handled lighter.

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Rum added to pan and ignited with burner OFF.

Continue to swirl the pan until the flames extinguish.

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Swirling the pan until the flames go out.

Cook the sauce for 30 more seconds and stir in the orange zest.

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Orange zest added to sauce.

Spoon the sauce over the bananas and add some vanilla ice cream. Or, you can serve your bananas foster over waffles

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Alton’s bananas foster with vanilla ice cream.

. I have to admit that this was a really fun one to make, as my flames were at least a foot high! If you were bold enough to try this around kids, they would be super impressed, as I was when I saw it years ago. Yes, there is some alcohol in this dessert, but most of it cooks out (hello, flames!). In addition to the fun flair (or should I say flare?) of this dessert, it is also super tasty. The bananas get tender and caramelized with spices and brown sugar, and then you pour over the warm, buttery, rum-flavored sauce. Add in some cold vanilla ice cream and it’s a pretty fantastic combo.

Fried Plantains

The only plantains I’ve really had have been in chip form from a grocery store, so I was eager to cook with this ingredient for the first time. Our chain grocery store did not have plantains, but a local, smaller market did.

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Two plantains.

To make Alton’s fried plantains, you will need the following items:

  1. a rack over a sheet pan

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    Rack over sheet pan.

  2. a wide skillet with 1 1/2 C vegetable or canola oil at 325 degrees

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    Oil heated to 325.

  3. an inverted sheet pan with a sheet of parchment paper on it
  4. a wooden/plastic spatula

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    Inverted sheet pan with parchment, and a spatula.

  5. a medium bowl with 2 C water, 1 t Kosher salt, and 3 crushed cloves of garlic

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    Bowl of water with Kosher salt and garlic.

  6. a tea towel or a pad of paper towels for blotting
  7. 2 plantains, peeled (you may need to score the peels with a knife) and cut into 1-inch medallions

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    Plantains, peeled and cut into medallions.

The first step is to place the plantain medallions into the oil for 1 1/2 minutes. Flip the plantains and cook them for 1 1/2 minutes more. You want the plantains to be golden on both sides.

Decrease the heat under the oil and transfer the plantains to the parchment paper on the inverted sheet pan.

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Plantains transferred to parchment.

Use your spatula to smash each plantain medallion to about half of it’s original height.

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Smashed plantains.

Next, place the smashed plantains in the bowl of water with the garlic and salt for at least a minute. Alton never really specified why you place the plantains in the water, but I’m assuming it is to remove starch and impart flavor.

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Smashed plantains, placed in water.

After their soak, move the plantains to towels to dry.

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Soaked plantains drying on paper towels.

While the plantains dry, increase the heat under the oil, bringing it back up to ~325 degrees. Once at temperature, fry the plantains again for 2-4 minutes per side, or until golden brown.

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Plantains back in hot oil for second frying.

Transfer the fried plantains to the rack over a sheet pan and season them liberally with Kosher salt while they are still hot.

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Fried plantains on rack. Seasoned with Kosher salt.

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Fried plantains

We ate these for lunch one day and they were great. They are reminiscent of french fries, yet with slightly sweeter flavor. They are golden and crispy on the outside and soft on the inside. You could really pair them with any condiment you like. I ate mine with some hot sauce, which I thought was great with the subtle sweetness of the plantains. I really liked how Alton had you prep everything in advance for this recipe, as it made the frying process super easy. I highly recommend making these, and they’d make a great side for any burger or sandwich.

Since I last posted, Ted has continued to have a rough time, resulting in a second major surgery on November 2nd and six more days in the hospital. With a grand total of 26 days (divided among three visits) in the hospital, he finally came home November 7th. We are crossing our fingers that we are hopefully on the real road to recovery this time.

Sweet and Sour Dessert Sauce

I prepped the recipes from the 49th episode of Good Eats over the course of a couple weeks. This episode was all about honey, or as Alton referred to it, “bee backwash.” After hearing that quote, I think I shall perhaps never look at honey quite the same again!

The first recipe in this episode is for Alton’s honey dessert sauce. Really it does not get much simpler than this one. To make Alton’s sauce, you will need only honey and sour cream.

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Honey and sour cream.

For the honey, Alton recommends a light honey, such as wildflower honey. I will confess that I used the honey I had on hand, which had no specific varietal on the label. To make the sauce, pour 1/4 C honey in a stainless steel bowl and heat it on a burner, just until warm.

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Honey, heating slightly on a burner.

Into the honey whisk 1 C sour cream.

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Sour cream added to warm honey.

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Sour cream and honey, whisked together.

Serve the sauce over fruit, cake, or anything else you can think of. I served the sauce over the orange cake that was also featured in this episode (see below).

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Alton’s dessert sauce, served over cake.

The sauce had a nice balance of sweetness and tartness and was pretty thin in consistency. I thought this sauce was just okay; it did not wow me in any way and I probably will not be making this one again.

Honey Mustard Dressing

Growing up, my brother would order honey mustard dressing every time he ordered a salad at a restaurant, so I instantly thought of him when making Alton’s honey mustard dressing. This is another super simple recipe, requiring only three ingredients:  honey (medium-bodied like sourwood), Dijon mustard, and rice wine vinegar.

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Rice wine vinegar, Dijon mustard, and honey.

For this dressing, I used the same honey that I used in my dessert sauce (above). To make Alton’s dressing, whisk together 5 T honey, 3 T smooth Dijon mustard, and 2 T rice wine vinegar.

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Honey in a bowl.

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Dijon mustard and rice wine vinegar added to honey.

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Alton’s honey mustard dressing.

Serve this as either a dressing or dipping sauce. I eat a lot of salads, so I served this over a large entree salad I made for myself.

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A salad with Alton’s honey mustard dressing.

I thought this dressing was really quite nice. I have found some honey mustard dressings in the past to be too sweet, but this had a nice balance of sweetness, acidity, and tang. As a bonus, this dressing does not separate in the refrigerator as oil-based dressings do. If you’re a honey mustard fan, this is one to try. I served it to my brother, the honey mustard expert, when he was visiting and he seemed to really enjoy it.

Honey Plums

The third honey recipe Alton made was for honey plums. Again, this is another simple recipe. For this one, you’ll need wildflower honey and under-ripe plums or figs. I could not find plums or figs at my grocery store, so I opted for firm D’Anjou pears.

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Honey and pears.

Begin by covering the bottom of a pan with honey and heat over low.

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Honey covering the bottom of the pan.

Add your fruit, cut side down, and cook for 5-6 minutes. Increase the heat to high for a minute before removing from the heat.

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Pears added to honey in pan.

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Pears after cooking in honey for several minutes.

Serve the honeyed fruit over ice cream.

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Honeyed pears served over vanilla ice cream.

I liked this and it reminded me of the poached pear phase my mom went through. This was another one that was just okay for me, but I think I’ll have to try this again when plums are back in season.

Aunt Verna’s Orange Cake

Of the recipes featured in this episode, I was most excited about this one. Alton claims that this cake recipe came from his Aunt Verna, but who knows if he really had an Aunt Verna?

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Orange cake ingredients: eggs, flour, orange zest, baking powder, butter, baking soda, and orange blossom honey.

For the cake, begin by whisking together 1 C orange blossom honey and 4 eggs.

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Eggs and honey.

To this mixture add 1 T orange zest.

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Orange zest added to honey/egg mixture.

Sift together 1 1/2 C flour, 1 t baking powder, and a pinch of baking soda, and slowly add the flour mixture to the liquid ingredients.

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Flour, baking soda, and baking powder sifted together.

Pour the batter into a greased loaf pan and bake at 350 degrees for 30 minutes, or until a wooden skewer comes out dry.

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Batter poured into the pan.

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Alton’s orange cake.

My cake took about 45 minutes to be done. I sliced my cake and served it with Alton’s sweet and sour dessert sauce (above).

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Alton’s orange cake, sliced.

I found this cake to be highly disappointing. It did have a lot of orange flavor, but the cake was quite dry and the outside of the cake was a bit darker than I would have liked. For me, this one was a bit of a flop, and I will not be making this one again. In fact, I would say that this episode of Good Eats (and the recipes featured) was one of my least favorites thus far.