Crazy Caramel & Cranberry Banana Split September 30, 2009
Posted by Teresa in : Dessert , add a comment
Banana Splits with Cranberry Compote and Coffee Caramel
Ingredients:
For the Cranberry Compote
- 375 ml (1 1/2 cups) sugar
- 250 ml (1 cup) water
- 500 ml (2 cups) fresh or frozen cranberries
For the Coffee Caramel
- 60 ml (1/4 cup) water
- 375 ml (1 1/2 cups) sugar
- 125 ml (1/2 cup) 35% cream
- 125 ml strong coffee
- 60 ml (1/4 cup) salted butter
For Assembly
- Vanilla ice cream
- 4 x bananas, peeled and halved lengthwise
- 75 ml (1/3 cup) pecans, toasted and coarsely chopped
Directions:
For the Cranberry Compote
- In a saucepan, bring the sugar and water to a boil. Add the cranberries. Bring to a boil. Remove from the heat and let cool partially. Refrigerate for 12 hours.
For the Coffee Caramel
- In a saucepan, bring the water and sugar to a boil. Using a wet pastry brush, wash down any sugar crystals from the sides of the pan.
- Simmer without stirring until the mixture turns light gold. Remove from the heat. Whisk in the cream, coffee and butter. Bring to a boil and let simmer, while whisking until the caramel is dissolved and the mixture is smooth, about 3 minutes. Let cool, transfer to an airtight container and refrigerate.
For Assembly
- For each banana split, arrange 2 banana halves side by side in a bowl. Add 2 or 3 scoops of ice cream. Spoon caramel over the ice cream. Top with cranberry compote and pecans.
- Note: This recipe makes enough caramel and cranberry compote for 8 banana splits.
The caramel and cranberry compote will keep in the refrigerator for about 2 weeks. Use them on ice cream, cakes and brownies.
Yummy Winter Soups January 12, 2009
Posted by Teresa in : Dinner, Lunch , add a commentIt’s the season for soup, and I’ve made a few lately that I thought I’d share!
Easy Potato Soup
Easy because I already had left over mashed potatoes!
Melt in a soup pot over low heat:
- 3 Tbsp unsalted butter
Add and cook, stirring, until tender but not browned, about 20 minutes:
- 6 medium leeks, chopped (I used green onions; I’m not sure what the difference is, but they worked great)
Stir in:
- 11/2 pounds all-purpose potatoes, peeled and thinly sliced,
- 6 cups stock or broth – poultry, chicken, or vegetable, or water, or a combination to make 6 cups
Bring to a boil, reduce heat, and simmer until the potatoes are soft, about 30 minutes. Puree until smooth. For a finer texture, push through a sieve. Season with:
- salt and white or black pepper to taste
Thin, if necessary with water or additional stock or broth.
OR you can do like me and use already mashed potatoes, about 2 cups, and then only add about 1/2 cup stock. Mix, heat, done. (I actually used wasabi mashed potatoes, a recipe from the Rachel Ray cookbook I’ve been using a lot lately, and it was delicious! All you do is add 1-2 Tbsp of wasabi paste to your mashed potatoes when they are all mashed! Deeee-licious!)
Pumpkin Soup
Reminiscent of pumpkin pie, this is a yummy, flavourful soup!
Heat in a soup pot over medium heat:
- 1 Tbsp butter or olive oil
Add and cook until translucent, about 8 minutes:
- 1 cup minced onions
- 1/2 cup minced celery
- 3 cups canned pumpkin or 2 cups fresh pumpkin, cooked
- 3 cups scalded milk, or chicken stock or broth
- if you use stock or broth, add 3/4 cup heavy cream or half-and-half
- if you like, 1/2 cup finely julienned ham (I did, and it was great)
- 1 Tbsp sugar or 2 Tbsp brown sugar
- if you like, 1/2 tsp ground ginger
- if you like, 1/2 tsp ground cinnamon
- salt and black pepper to taste
Heat through, but do not boil. Puree (a whizzer that you can put right into the pot is easiest) and reheat.
Turkey Stew in Oven Bowls
Straightforward use of turkey leftovers… but so delicious! I used French Onion Soup bowls and warmed the stew in the oven!
- Leftover turkey, cut into cubes or small pieces
- 5-7 cranberries per bowl, frozen or fresh if you have ‘em
- frozen corn, spoonful per bowl
Combine the above ingredients into a bowl. Make sure there’s more turkey than corn or cranberries.
- croutons or bread cut to fit the top of the bowl
- turkey or beef gravy, drizzled on top
Put the lid on the bowls and warm in the oven at about 300 F until warmed through, 20-30 minutes. Add cheese to the top and broil for a few minutes if you like! (This recipe was my own creation.)
First 2 recipes come from the Joy of Cooking. 
