Banana Rum Souffle

Banana-Rum Soufflé

Ripe bananas and spicy dark rum are a match made in heaven, and they make two appearances, both in the soufflé and as a decadent topping. A melting scoop of vanilla ice cream is the proverbial cherry on top. Any leftover caramel bananas are an excellent topping for French toast or pancakes the next day.  Serves 4

Ingredients:

1/4 cup (60 mL) salted butter, divided
2 tbsp (30 mL) granulated sugar
4 firm ripe bananas, divided
1 1/3 cups (330 mL) packed dark brown sugar, divided
6 tbsp (90 mL) dark rum, divided
2 tbsp (30 mL) cornstarch
3 large egg whites
Pinch cream of tartar
Vanilla ice cream to serve 

Directions:
Preheat oven to 350°F (177°C).

Using 1 tbsp (15 mL) butter, grease four 10-oz (285-mL) ovenproof ramekins, then coat with granulated sugar. Place on a baking tray.

Cut 2 bananas into 1/3-inch (8-mm) thick rounds. Set aside.

In a medium saucepan, heat remaining butter and 2/3 cup (150 mL) brown sugar over medium heat until bubbling and beginning to caramelize, about 2 minutes. Remove from heat and reduce heat to low. Carefully add 1/4 cup (60 mL) rum. When bubbling subsides, stir in sliced bananas. Return to low heat and cook to soften, about 1 minute. Remove from heat and cool.

In a food processor, blend remaining 2 bananas, 2 tbsp (30 mL) rum and cornstarch. Transfer to a large mixing bowl and set aside.

In bowl of a stand mixer fitted with whisk, beat egg whites and cream of tartar on medium speed until doubled in volume, about 3 minutes. Gradually add remaining brown sugar. Continue beating until firm glossy peaks form, scraping down bowl halfway through, about 3 minutes.

Fold a third of egg whites into puréed bananas then gently fold in rest. Divide between prepared ramekins. Bake until risen, firm and nicely browned, 22 to 25 minutes.

Serve immediately, topped with caramel bananas and scoop of ice cream.  Serves 4

Nectarine, Frangipane, With Cardamom Tart

Nectarine, Frangipane With Cardamon Tart

Almonds are a great pairing with all kinds of summer stone fruit, whether it is nectarines, cherries, peaches or plums.  Cardamom adds a wonderful fragrant note taking things in a subtly different direction.

Ingredients;

1/2 cup sugar

1/4 cup butter

pinch of salt

1 egg beaten

1/2 cup ground almonds

1 tablespoon flour

15 cardamom pods, seeds coarsely ground

3 ripe nectarines 

1/2 lemon, juice

11 ounces or 12 ounces all butter puff pastry sheet

Cream, creme fraiche or vanilla ice cream, to serve.

Directions:

Preheat oven to 400*F.  Put your baking sheet in the oven to warm up.

Mix the sugar, butter, and a pinch of salt until pale and fluffy.  Gradually beat in half of the egg until well combined, then mix in the ground almonds, flour, and half of the cardamom, set aside.

Cut the nectarines in half and remove the stone.  Cut each half into another half .  With each quarter now cut into four or six slices.  Place slices in a bowl and toss with lemon juice and 1 1/2 tablespoons sugar.

set aside, (reserving 1 teaspoon sugar)

Cut a circle of about 9 inches of puff pastry.  Lift the pastry onto a square of parchment paper cut to fit your baking sheet.  (chill or freeze the trimmings for another time.

Spread the almond mixture evenly over the center of the pastry, leaving a border of about 3/4 inch.  Arrange the nectarine slices on top in concentric circles.  Fold the edges of the pastry around the edge of the fruit pushing it in around the contours.

Brush the pastry with the  remaining egg and sprinkle both the pastry and the fruit with the remaining 1/8+ tsp sugar.  Scatter the fruit with the remaining cardamom. 

Lift the tart on its square of parchment paper onto the baking sheet.  Bake for 35 or 40 minutes until the frangipani is just set and the pastry is golden brown.  Leave to cool before slicing to serve.

Serve with cream, creme fraiche or vanilla ice cream. Serves 6 or 8.

 

Old Fashioned Baked Apples

Old Fashioned Baked Apples

If you’re looking for a light and easy dessert that will make your house smell like apple pie, look no further than old-fashioned baked apples. Filled with brown sugar and spices, and then baked in boozy apple cider, baked apples are perfect for a chilly evening when you’re craving something sweet and comforting but don’t want to expend much effort. The hardest part is coring the apples, but a melon baller makes quick work of it.

Ingredients:

• 6 baking apples, preferably Fuji or Gala
• ½ cup (packed) dark brown sugar
• ¾ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon salt

• 1½ tablespoons unsalted butter, cut into small chunks
• 1½ cups apple cider or apple juice
• 2 tablespoons brandy or bourbon (optional)
• 2 tablespoons fresh lemon juice, from 1 lemon

• Vanilla ice cream, for serving (optional)
• 
  

Directions:
Preheat the oven to 350°F and set an oven rack in the middle position.

Using the smaller side of a melon baller or a sharp-edged measuring teaspoon, core the apples, leaving the bottom ½ inch of the apples intact, and remove. (Do not use an apple corer, as it's hard to prevent the corer from going all the way through the apples.)

In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and salt.

Place the apples in a 2 to 2.5-qt baking dish (they should fit snugly). Spoon the brown sugar mixture evenly into the apples. Top each apple with a chunk of butter.

In a liquid measuring cup, combine the apple cider (or juice), brandy (if using), and lemon juice. Pour around the apples. The liquid should come about 1 inch up the sides of the baking dish. Add more cider if necessary.

Bake for about 45 minutes, until the apples are tender when pierced with a sharp knife. Let cool for a few minutes, then carefully transfer the apples (and some of the cooking juices, if you like) to serving bowls. Serve with vanilla ice cream, if desired.

Apple Frangipane Galette

 

Apple Frangipane Galette

"This is a longtime favorite recipe from David Lebovitz. It was published in Fine Cooking years ago, and I think I’ve made it 1,000 times. I finally have my method down, which is reflected in the recipe below. Pastry dough yields 2 rounds. Don’t halve the recipe. Freeze the other round or keep it in the fridge for 3 to 5 days". Alexandra Cooks.com
Frangipane can be made up to a week in advance. Double the recipe if you are making 2 galettes. Use 1 egg for a double recipe.

Ingredients:
For the Pastry
2½ (320g) cups all-purpose flour
2 T. sugar
½ tsp. table salt
2 sticks (16 tablespoons | 8 oz | 227g ) unsalted butter
½ C. + 2 T. ice water
For The Frangipane
1/2 cup almond flour
2 tablespoons sugar
pinch salt
2 tablespoons butter at room temperature
1 egg (small if possible)
2 teaspoons Bourbon, rum, brandy or vanilla
For The Assembly
1 to 2 apples, I like Honey Crisp or Fuji, peeled and thinly sliced
2 tablespoons melted butter
1 to 2 tablespoons sugar, turbinado is nice
vanilla ice cream for serving

Directions:
Preheat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. 

Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. 

Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. 

Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. Grab the four corners of the towel together and twist to create a beggar’s purse pressing the dough into a disk. Use your hands to pack and pat the disk together. Store one of the rounds. Keep one handy.

Don’t wash the food processor! Combine almond flour, sugar, salt, butter and egg in the dirty bowl of the food processor. Pulse until combined, then add vanilla or alcohol. Purée until smooth.

On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. 

Spoon the frangipane into the center leaving a 1-inch border. Arrange the apple slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed apples. Sprinkle the sugar evenly over the top. 

Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream.

Alexandracooks.com

Chocolate Torte With Dried Cherry Port Sauce

Chocolate Torte With Dried Cherry Port Sauce

Ah, the intensity yet elegance of a chocolate truffle dessert! A version of this amazingly simple torte is a signature sweet with Chefs Stev George and Deanna Harrington, owners of the elegant Casa Bella Inn in Gananoque, Ontario. A caramel sauce can replace the port sauce for the younger set.  

Ingredients:

Dried Cherry Port Sauce
1½ cups (375 mL) port
½ cup (125 mL) granulated sugar
½ cup (125 mL) dried cherries or cranberries

Torte
3 eggs in shells
9 oz (275 g) high-quality semi-sweet or bittersweet
chocolate, chopped
¾ cup (175 mL) unsalted butter
1 tsp (5 mL) pure vanilla extract
One 500 mL container rich vanilla ice cream

Directions:  

Bring port and sugar to a rolling boil in a large saucepan over high heat; boil 5 minutes uncovered. Add cherries, remove from heat. Cool. (Store in a covered jar in refrigerator for up to a week or more.)

Place eggs in a bowl and cover completely with hot tap water; set aside for about 10 minutes.

Preheat oven to 375ºF (190C).

Line an 8-inch (20-cm) layer-cake pan with foil, keeping edges slightly above pan for later grasping; coat foil with cooking spray.

In a small pan over low heat, melt chocolate with butter. Stir until smooth. Add vanilla. Drain eggs, discarding tap water, and crack into a large mixing bowl. Beat with an electric mixer until triple in volume. Fold in melted chocolate mixture until just combined; pour into lined pan.

Place filled pan into a larger pan with sides. Pull out oven rack; place pans on rack. Pour about ¾-inch (2-cm) boiling water into outer pan, forming a hot water bath. Carefully push rack back into oven. Bake 12 to 14 minutes or until edges are raised and centre is just set when gently touched. Do not over-bake. Remove pan to a cooling rack. Then refrigerate torte at least 2 hours for ease in cutting. (Chilled torte keeps well for 2 to 3 days.)

To cut, lift cold torte out of pan using foil edges; remove foil and transfer torte to serving plate. Cut into wedges, then lightly cover with plastic wrap. Let sit at room temperature at least an hour to restore soft buttery texture. Serve with a small dollop of ice cream and a drizzle of cherry port sauce. 

To double recipe:
Double ingredients; make batter all at once. Divide batter between 2 prepared 8-inch (20-cm) layer-cake pans.

Makes 8 portions

Dulce de Leche Volcano Cake

Dulce de Leche Volcano Cake

Ingredients:

1 tablespoon butter

2 egg yolks

1 whole egg

one 13.4 ounce can of milk caramel (dulce de leche)

2 1/2 tablespoons flour

Vanilla ice cream to serve

Raspberries, powdered sugar, mint, to garnish 

Directions:

Heat oven to 425*F.  Grease four 6 oz. individual ramekins with butter, then add a little bit of flour to coat.  Remove the excess flour and set aside.

In a bowl whisk the egg yolks and the whole egg for approximately 2 minutes.  Add the milk caramel and beat until integrated well.  Immediately add the 2 1/2 tablespoons of flour.  Divide the mix into 4 ramekins and bake for 12 minutes.  Serve promptly, with vanilla ice cream, raspberries, mint, and a sprinkle of powdered sugar. 

Directions:
 

Gooey Chocolate Pudding Cake

Gooey Chocolate Pudding Cakes💘💘

Ingredients:

½ cup all-purpose flour 
¾ cup sugar, divided
¾ teaspoon baking powder 
¼ teaspoon salt 
⅓ cup milk 
1 tablespoon oil 
1 teaspoon vanilla extract 
¼ cup chocolate-hazelnut spread 
⅓ cup semisweet chocolate chips 
¼ cup unsweetened cocoa powder, plus more for
garnish
¾ cup boiling water 
Coffee ice cream or vanilla ice cream (optional) 
Sliced strawberries (optional)

Directions:

Preheat oven to 350*F

In a medium bowl, combine: flour, 1/4 cup sugar, baking powder, salt.  Add milk, oil, vanilla.  Whisk until smooth. 

Stir in chocolate-hazelnut spread and chocolate chips.  

Divide the batter evenly among six 5 to 8 ounce ovenproof bowls or ramekins. Place on a large rimmed baking sheet. Set aside. In the same bowl used for the batter, stir together the remaining 1/2 cup sugar and the cocoa. Gradually stir in boiling water. Pour evenly over the batter in the dishes

Bake, uncovered, for 20 minutes or until a wooden toothpick inserted into cake portion comes out clean. Serve warm with ice cream and strawberries, if desired. Sprinkle with additional cocoa powder, if desired.

Passionfruit Ice Cream Pie With Ginger Crust

Passionfruit Ice Cream Pie

With Gingerbread Crust

Instead of a plain cookie crust, create a crispy, chewy one with crumbled gingersnaps, dried pineapple and candied ginger.  If the Passion Fruit ice cream is not available to you, use an ice cream flavor (fruit) to blend with the flavor of ginger. 

Ingredient:
18 ounce box gingersnaps (lightly crushed) 
1 dried sweetened pineapple ring coarsely chopped 
2 tablespoons coarsely chopped candied ginger 
4 tablespoons unsalted butter (softened) 
1 ¼ cups dulce de leche (16-ounce jar) 
½ cup passion fruit nectar (see Note) 
3 pints vanilla ice cream (slightly softened) 
¼ cup salted roasted pistachios (coarsely chopped) 
2 tablespoons shredded sweetened coconut

Directions:

In a food processor, combine the crushed gingersnaps with the pineapple, candied ginger and butter and process until fine crumbs form. Press the crumbs evenly over the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until firm, about 10 minutes.

In a blender, blend the dulce de leche and passion fruit nectar until smooth.

Spread 1 pint of ice cream in the chilled crust. Using a very small ice cream scoop (2 tablespoons), scoop the remaining 2 pints of ice cream into the crust, leaving some nooks and crannies. Drizzle 3/4 cup of the dulce de leche sauce over the ice cream, allowing it to pool in spots. Sprinkle with the pistachios and coconut and freeze until firm, at least 2 1/2 hours.
Remove the ring and cut the pie into wedges. Serve the extra dulce de leche sauce at the table.

Make Ahead
The pie can be frozen in an airtight container for up to 4 days.

Notes

Look for passion fruit nectar at supermarkets, preferably the Looza brand.

Frozen Margarita Cake

Frozen Margarita Cake

Ingredients:

Crust
2 cups crushed graham cracker crumbs
2 tbsp sugar
1/2 cup melted butter

Cake Filling

1 12 oz can of frozen concentrated margarita mixer
2 1/2 cups vanilla ice cream
2 1/2 cups lime sherbet
optional 2 tbsp tequila

Whipped Topping
1 cup heavy whipping cream
2 tbsp sugar

Directions:

About 20 minute before, set out ice cream, sherbet and margarita mix to soften.

Combine graham cracker crumbs and sugar, mix well.

Crispy Macadamia-Nut Fried Ice-Cream Balls with Chocolate Macadamia Nut Sauce

Crispy Macadamia Nut Fried Ice-Cream Balls with Chocolate Macadamia Nut Sauce

Ingredients:

1 quart super-premium vanilla ice cream such as Häagen-Dazs

1 1/2 cups macadamia nuts (about 7 ounces)

3 large eggs

6 cups cornflakes (about 7 ounces)

about 5 cups vegetable oil for deep-frying

confectioners' sugar for dusting

Accompaniment:chocolate macadamia nut sauce

Preparation:

Line a shallow baking pan with wax paper and put pan in freezer 5 minutes. With a 1-ounce ice cream scoop (1 1/2 inches in diameter) scoop out 12 ice-cream balls and transfer to pan. Freeze balls, covered, until very hard, at least 3 hours and up to 8.

*

Preheat oven to 350° F.

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While ice cream is hardening, in a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and transfer to a shallow bowl.

*

Roll balls in nuts, pressing lightly, until well coated. Freeze balls, covered, until very hard, at least 1 hours and up to 8.

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In a bowl lightly beat eggs and in another bowl crumble cornflakes. Dip balls in egg, letting excess drip off, and roll in cornflakes to coat. Freeze balls, covered, at least 1 hours and up to 8. Reserve remaining egg and corn flakes, chilling egg. Repeat dipping and coating procedure with reserved egg and cornflakes. Freeze balls, covered, until very hard, at least 3 hours and up to 8.

*

In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 375° F. Working in batches of 2 or 3, fry balls, turning them, about 20 seconds, or until golden and crisp. With a slotted spoon transfer balls to paper towels to drain. Make sure oil returns to 375° F between batches.

*

Dust ice-cream balls with confectioners' sugar and serve immediately with sauce.

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Chocolate Macadamia Nut Sauce Makes about 1 1/2 cups Ingredients 

2/3 cup macadamia nuts (about 3 1/2 ounces) 

1 ounce fine quality bittersweet chocolate (not unsweetened) 

1/2 cup sugar 

3/4 cup heavy cream

*

Preparation Preheat oven to 350°F. In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and chocolate separately. In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add cream down side of pan (mixture will bubble and steam). Simmer mixture, stirring occasionally, until caramel is dissolved. Stir in chocolate and nuts. Cool sauce 10 minutes and in a food processor blend until smooth. Serve sauce warm. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce to warm before serving.

Warm Donuts a la Mode With Spice Caramel

Warm Donuts a la Mode With Spice Caramel

Ingredients:

2 cinnamon crumb or glazed doughnuts

3 tablespoons butter

3 tablespoons (packed) golden brown sugar

2 teaspoons fresh lemon juice

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 tablespoon dark rum

2 small ripe bananas, peeled, cut on diagonal into 1/2-inch-thick slices

Vanilla ice cream

Toasted pecans

***

Directions:

Preheat broiler. Place doughnuts on small baking sheet; set aside. Stir butter and brown sugar in heavy medium skillet over medium heat until butter is melted. Boil 1 minute, stirring occasionally. Remove from heat. Mix in lemon juice and spices, then rum; stir to blend. Cool caramel sauce 3 minutes.

Meanwhile, broil doughnuts just until hot and bubbly, watching closely to avoid burning, 1 to 2 minutes per side. Transfer doughnuts to 2 plates. Toss bananas with caramel sauce in skillet. Top doughnuts with scoop of ice cream, flattening slightly in center. Spoon bananas and caramel sauce over. Sprinkle with nuts and serve. 

Yield 2 Servings

Bananas Foster .....

Bananas Foster

Barbara's Birthday Dessert

In 1973 I spent three weeks in Dallas with my sister whose husband was very ill.  She took me downtown for Brunch one day before going to the hospital. She chose Brennan's Restaurant. The original Brennan's is in New Orleans. We ordered Bananas Foster for dessert which was prepared table side with the flambe and all of the drama which was quite impressive. This is a quick dessert and has been a long time favorite. It can be made a little ahead and just reheated over low heat before serving.

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Ingredients:

6 Tablespoons unsalted butter

3/4 cup brown sugar

3/4 teaspoon cinnamon

4 ripe but still firm bananas, peeled, halved crosswise and then lengthwise (into quarters)

1/4 cup banana liqueur

Vanilla ice cream for serving

Directions:

In a large saute pan over medium heat, combine the butter, sugar, and cinnamon. Cook, stirring occasionally until the butter melts and the sugar is dissolved. Add the banana slices and cook, turning once, until just tender, 1 to 2 minutes per side.

Turn off flame or remove from heat, then add the banana liqueur the banana mixture. Using a long match or lighter, light the alcohol by placing the flame just inside the outer edge of the pan. Stand as far back as possible, keeping your face and hands away from the pan. The flame will be a faint blue and should extinguish in 5 to 10 seconds. Holding the pan handle with an oven mitt, gently shake the pan from side to side to coat the bananas with the sauce.

Scoop vanilla ice cream into individual bowls. Spoon some of the bananas and sauce over the ice cream, dividing evenly. Serve immediately. Serves 4 to 6

Note: I usually just add the liqueur for flavor depth and serve.