dragoness_e: Me in the pink straw cowboy hat (Pink Hat)
I found this recipe in my mother's cookbook collection when I was looking for something to make with a bunch of rapidly ripening bananas. It just so happened I had extra cream cheese and leftover heavy whipping cream from Christmas cooking as well, so this was just about perfect. As it was.

Banane Céleste

A delicious, rich banana dessert from Martinique.

  • 8 oz cream cheese, softened
  • 1/3 c. light brown sugar, sifted
  • 3/4 tsp ground cinnamon
  • 4 Tbs butter
  • 6 large, firm ripe bananas, peeled and cut in half lengthwise
  • 1/4 c. heavy cream

Preheat the oven to 350°F. In a deep bowl, cream the cheese, sugar and 1/2 tsp of the cinnamon together, mashing and beating them against the sides of the bowl with a large spoon until light and fluffy. Set aside.

In a heavy 10- to 12-inch skillet, melt the butter over moderate heat. When the foam begins to subside, add 4 or 5 of the banana halves and brown them lightly on both sides, turning them over gently with a spatula and regulating the heat so that they color evenly without burning. As they brown, transfer the bananas to a plate and set them aside while you brown the remaining halves.

Lay 6 of the banana halves side by side, cut side down in a shallow baking dish large enough to hold them easily, and spread about half the cream-cheese mixture over them. Arrange the remaining bananas on top ans spread them with th rest of the cream cheese.

Pour in the cream and bake in the middle of the oven until the bananas are tender but still intact and the cream-cheese sauce is golden-brown and bubbly. Sprinkle the top with the remaining 1/4 teaspoon of cinnamon and serve at once, directly from the baking dish.

Note: this dish warms up well in the microwave and should always be served warm. It just doesn't taste the same when cold.

From Time-Life Books "Foods of the World" series, Recipes: The Cooking of the Caribbean Islands, p.114-115

dragoness_e: Me in the pink straw cowboy hat (Pink Hat)
This is the dish I took to the family picnic last weekend. It proved moderately popular.

Chicken Jambalaya



1 1/2 c. uncooked rice
1 or 2 chicken breasts, cubed
About 1 lb kielbasa sausage, sliced
1/3 c. cooking oil
1/2 large or 1 small onion, chopped
1/3 c. parsley, chopped
1/3 c. green onions or shallots, chopped
1-2 cloves garlic, minced
1/3 c. bell pepper, chopped
1/4 tsp red pepper
salt to taste
pepper to taste
3 Tbs. soy sauce

Boil rice; set aside. Sauté onion over medium-low heat in oil until almost brown. Add chicken and cook 5-10 min (until cooked through), stirring occaisionally. Add parsley, shallots/green onions, garlic, bell pepper; sauté 5 mins, stirring. Add red pepper, salt, pepper. Add kielbasa and cook for 10 mins.

Add 2 cups water and cook for 20 min. over med. heat. Add rice a little at a time, steadily stirring, until all the rice is in. Add the soy sauce and stir until thoroughly mixed with rice. Heat over medium heat for 5-10 mins (until rice is hot), stirring occastionally. Serves 3 - 4 people.
dragoness_e: Me in the pink straw cowboy hat (Pink Hat)

Cinnamon Basil & Lime Icebox Cookies



A fairly tasty cookie to use my cinnamon basil with. I make it with the almonds. Also I slice the cookie a bit thicker, as I want cookies, not flavored crisps.

* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 2/3 cup unsalted butter, softened
* 1 cup granulated sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1/4 teaspoon nutmeg
* 3 tablespoons fresh cinnamon basil leaves, chopped
* 1 tablespoon grated lime zest
* 1 cup slivered almonds or pistachios, chopped

Sift together flour, baking powder and salt and set aside.

Cream butter, sugar and egg together in mixer until light and fluffy. Add vanilla extract, nutmeg, lime zest, cinnamon basil and almonds and mix until thoroughly combine.

Add flour mixture in three or four parts, making sure that flour is completely mixed in before next addition.

Gently roll dough into an even log about 3 inches in diameter, lightly flour hands and work surface if dough is sticky. Wrap rolled dough in parchment/wax paper and chill at least 2 hours until completely firm or store for up to one week in the refrigerator. This dough can also be frozen for up to two months.

Preheat oven to 375 degrees, slice dough in roll 1/4 inch thick straight out of the refrigerator or after about 6 hours of thawing in fridge if frozen dough. Place cookies about 2 inches apart on a sheet pan and bake 8-10 minutes until edges are lightly golden brown. Remove from sheet pan immediately and cool on a wire rack.

Found on Epicurious at http://www.epicurious.com/recipes/member/views/CINNAMON-BASIL-LIME-ICEBOX-COOKIES-1271204.

Grog

May. 23rd, 2011 10:08 am
dragoness_e: Serpentor Prime looking smexy (Serpentor Prime)
I decided to make traditional grog (the British sailor's drink) last night just to check the taste. I think I used too much sugar (misremembered the recipe), but otherwise it was fine.


1 shot Bacardi Gold rum
4 shots water
1 shot lime juice
1 Tbs sugar.

4:1 was the standard ratio of water to rum. I should also have added cinnamon, and it should have been 1 tsp sugar, not 1 Tbs. Apparently it was traditionally boiled, presumably to dissolve the sugar/kill the slime from the water kegs.

The above mix is essentially an alcoholic limeade; it's pretty good on ice. Makes a nice nightcap on a hot evening. However, it completely ruins my mental picture of old-time sailors as hardcore booze drinkers--they drank limeade cocktails!!
dragoness_e: Me in the pink straw cowboy hat (Pink Hat)
I tried making cheese bread this weekend. Technically, it came out well; tastewise, we all agreed that (cheddar) cheese bread didn't do anything for us. I think I'll scratch that one off the list of "breads to make in the future".

That's the way of cooking experiments: sometimes you add a great new recipe to your repertoire, and sometimes you have to scratch it off the list of "Things I will make again". It's also necessary to have victims an understanding audience that is willing to taste-test new things that might not work out. ;-)
dragoness_e: Me in the pink straw cowboy hat (Pink Hat)
Here's two recipes that have proved out. One is the bread I described making last week, and the other is a clam chowder recipe that has become a family favorite.

Recipes! )
dragoness_e: Me in the pink straw cowboy hat (Pink Hat)
Yesterday, I made honey-oatmeal bread for the first time. It's the first loaf of bread that I've made that actually rose to full size and looked like a proper loaf of bread.

The honey added a nice sweetness to it that made it especially tasty. Ravyn, I used some of that Swamp Honey (I have a jar, too). I swear that's some of the tastiest honey I've ever had--I think there's something in the mix that tastes like citrus flower honey.

The fruitcakes I made two weeks ago are still curing in the fridge, of course. I soak them with rum.
dragoness_e: (Default)
Also found in the Oct/Nov 2003 issue of "Taste of Cooking" magazine. A green vegetable I can like.

First, prepare the green beans... )
dragoness_e: (Default)
Easy Fantasy Fudge is my favorite fudge recipe. It's a mod on the recipe found on the back of Kraft Marshmallow Creme.

Tollhouse Cookies is my favorite cookie. It's a mod of a very old version of the recipe on the back of Nestlé chocolate chips packages. Not the current version, which I don't like as much.

Two Salads

Dec. 23rd, 2006 04:27 pm
dragoness_e: (Default)
Here are two holiday dessert salads traditional in our family. I got them from my mother-in-law.

Yum-Yum Salad

24-Hour Salad
dragoness_e: (Default)
Also found in the Oct/Nov 2003 issue of "Taste of Cooking" magazine. A green vegetable I can like.
Green Bean Stir-Fry )
dragoness_e: (Default)
Found in "Taste of Home", Oct/Nov 2003 issue, and has rapidly become a holiday favorite of mine. A bit rich (fattening!) for everyday, but great to spoil the family with on special occasions. You can halve the recipe if you don't need quite that much mashed potatoes.

Sunday Dinner Mashed Potatoes )
dragoness_e: (Default)
A holiday classic. Got this recipe from my mother, who got it in French Cooking class, back when she was studying restaurant management.

Sweet Potato Casserole )
dragoness_e: Living Dead Girl (Living Dead Girl)

Cranberry-Pecan Pie

This is a variant on Pecan Pie, as you might expect.
Rest of recipe )

dragoness_e: Living Dead Girl (Living Dead Girl)

Fool-proof Pie Crust

My grandmother's pie crust recipe, makes a good pie crust that's hard to screw up. Take the usual precautions for flakiness anyway.
Rest of recipe )

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