Jeremiah’s Boozy Banana Bread with Vanilla Rum Butter

September 16th, 2011 § 0 comments § permalink

Makes 1 loaf

Ingredients

4 ripe bananas
¼ cup vanilla and cinnamon infused rum
¼ cup melted butter
2 tablespoons almond oil
1 cup turbinado sugar
1 egg, beaten
1 teaspoon baking soda
1 teaspoon salt
1½ cups all purpose flour

Directions

Preheat oven to 350°F. Smash together bananas, rum, vanilla, melted butter, almond oil and sugar until well mixed, add the beaten egg and mix. Add the salt and baking soda and mix. Fold in the flour a little bit at a time mixing until all flour is incorporated and a smooth batter is created. Pour the mixture into a greaed loaf pan and cook for 50 minutes or until inserted stick comes out cleans. Allow to partially cool, remove from pan and serve with rum butter. (1 tablespoon infused vanilla, cinnamon rum with 3 tablespoons butter.)

Frozen Chocolate Banana Bites

July 11th, 2011 § 0 comments § permalink

Makes 8 servings

Ingredients

4 bananas
8 wooden skewers
Parchment paper
80% dark organic chocolate bar
Organic White chocolate bar
¼ teaspoon cinnamon
1 pinch cayane pepper
½ teaspoon coarse sea salt
¼ cup walnuts, chopped
Zest of 1 lime
Zest of 1 orange
¼ teaspoon fresh nutmeg
¼ teaspoon fresh grated ginger

Directions

Cut bananas in ¼’s or ½ depending on size. Place parchment paper on a baking sheet. Skewer bananas, ready for dipping. Simmer enough water to cover the bottom of a large sauce pot. Take a metal or glass bowl and place over boiling water, being careful not to let the water touch the bowl. In one bowl, break up dark chocolate and add cayenne & cinnamon, place over water and stir till melted. In the other bowl break up white chocolate, adding in ginger, nutmeg, and citrus zest. mix till melted.

Dip ½ of the skewers in the dark chocolate, and the other ½ in white chocolate. Sprinkle the white chocolate skewers with the chopped walnuts, and the dark with the sea salt. Place on parchment and put in freezer for about 45 minutes to 1 hour.

Almond Butter, Banana & Honey Panini

July 7th, 2011 § 0 comments § permalink

Makes 4 servings

Ingredients

Hearty, crusty whole grain bread, sliced
½ cup of either almond butter or peanut butter, chunky
2 bananas sliced lengthwise
½ teaspoon cinnamon
¼ cup honey
1 teaspoon canola oil
Cooking spray

Directions

Preheat Panini grill (or you could use a grill pan with a heavy skillet as a weight). Spray the cooking surface. Brush one side of bread with oil, and place side down on grill. Spoon on nut butter, lay down bananas, and drizzle with honey. Place oiled bread on top, and press sandwich. If using a skillet, flip after about 3-4 minutes. Slice Paninis in ½ and store in a ziplock bag for up to 5 days. Enjoy cold or at room temperature.

Almond Recovery Smoothie

July 5th, 2011 § 0 comments § permalink

Makes 4 cups

Ingredients

½ cup raw pre-soaked almonds
2 tablespoons whey or soy protein powder
½ cup mixed blackberries, blueberries, raspberries
1 tablespoon flax seeds or oats (optional)
1 banana, chopped
1 tablespoon honey
1 cup 1% milk, soymilk or almond milk
1 teaspoon vanilla extract
1 cup low fat plain or vanilla yogurt
1 teaspoon sea salt
2 tablespoons wheat germ
1 cup ice

Directions

Combine all items in a blender except ice, blend well for 1 to 2 minutes. Add ice and blend on high until ice is crushed, then turn blender to “liquefy” speed and allow to mix for about 45 seconds more or until smooth and creamy. Serve immediately.

Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce

June 12th, 2011 § 0 comments § permalink

Serves 10 to 12

Ingredients

9 tablespoons unsalted butter
1½ cups packed light brown sugar
¾ teaspoon ground cinnamon
6 firm-ripe bananas, peeled and cut crosswise into ¾-inch thick slices
¼ cup banana liqueur
½ cup dark rum
4 large eggs, lightly beaten
3 cups heavy cream
1 cup milk
1 teaspoon pure vanilla extract
Pinch salt
6 cups (½-inch cubes) day-old French bread
Vanilla ice cream
Caramel Sauce, recipe follows

Directions

Preheat the oven to 350°F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the butter and set aside. Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Add the banana liqueur and stir to blend. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the rum with a match and return to the heat.) Shake the pan back and forth, basting the bananas, until the flame dies. Remove from the heat and let cool.

Whisk together the eggs, remaining ½ cup brown sugar, the cream, milk, and vanilla in a large bowl. Add the cooled banana mixture and bread and stir to blend thoroughly. Pour into the prepared baking dish and bake until firm, 50 minutes to 1 hour. Cool on a wire rack for 20 minutes. To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of vanilla ice cream, drizzle with caramel sauce, and serve immediately.

Caramel Sauce

Makes ¾ cup

Ingredients

¾ cup sugar
2 tablespoons water
½ teaspoon fresh lemon juice
½ cup heavy cream
2 tablespoons to ¼ cup whole milk

Directions

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook, stirring, over medium-high heat until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn’t burn. Carefully add the cram (it may splatter), whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached.

Remove from the heat and let cool to room temperature before serving. (The sauce will thicken as it cools.)

Recipe Courtesy of Emeril’s Delmonico, by Emeril Lagasse

Batido de Banana y Fresa (Strawberry Banana Shake)

June 12th, 2011 § 0 comments § permalink

Makes 3-4 milkshakes

Basically a milkshake, although a much looser version, often served over more ice cubes to keep very cold and fresh. Batidos showcase the fruits often associated with Central America and their rich and sweet flavors that are the very essence of their desserts.

Ingredients

1 cup fresh strawberries, de-stemmed and chopped
1 banana, ripe and cut into chunks
2 cups milk
1 cup ice
Juice of 1 lime
1 tablespoon sugar or honey
1 pinch of salt

Directions

Combine all the ingredients in a blender and blend until smooth and creamy. The Central American versions of milkshakes are often much looser than other milkshakes and often served over more ice.

Blueberry Banana Oatmeal Cookies (allergen dog treats)

May 7th, 2011 § 0 comments § permalink

Makes 2 dozen cookies

Ingredients

2 cups whole wheat flour
23 cup wheat germ
2 tablespoons flax seeds
1 medium banana, mashed
½ cup fresh blueberries, mashed
1 cup milk, skim (almond milk can be substituted)
3 tablespoons honey
1 cup rolled oats

Directions

Preheat oven to 350°F.

In a medium mixing bowl, combine flour, wheat germ and flax seeds and mix well. In another large mixing bowl combine, mashed banana, mashed blueberries, milk and honey and mix until smooth. The mixture will be semi lumpy but try and get it as smooth as possible. Slowly add the flour mixture to the batter stirring until all mixed in. Add the rolled oats and stir until a thick cookie dough is formed. Drop by spoonfuls onto a greased cookie sheet, gently smashing down the dough balls to a flat circular cookie shape. Place in a pre-heated oven for 15 minutes or until golden brown. Allow to sit for about 12-14 hours to harden. Keep in an airtight container in the refrigerator for up to three weeks.

Chocolate Cardamom Banana Bites

May 4th, 2011 § 0 comments § permalink

086

Makes 12-15 bites

INGREDIENTS

2 bananas, firm but ripe, cut into 12-15 pieces
9 ounces dark semisweet chocolate
1 teaspoon cardamom
1⁄3 cup shredded coconut
½ cup nut of choice, chopped fine
2 teaspoons flax seeds
1 tablespoon pumpkin seeds
1⁄3 cup dried dates and cherries, chopped fine

DIRECTIONS

Freeze the banana pieces. In a large bowl, mix all the nuts, seeds, coconut and chopped fruit. In a double boiler, melt the chocolate. Spoon the melted chocolate over the banana bites, making sure to coat well and rid any excess chocolate. Roll the bites in the coconut mixture. Freeze and serve!

Spring Greens & Herb Smoothie

April 24th, 2011 § 0 comments § permalink

Makes 2-10 ounce smoothies

INGREDIENTS

1 cup green kale leaves, chopped
1 cup fresh parsley leaves
1 cup fresh mint leaves
½ cup fresh cilantro leaves
1 banana, cubed
½ apple, peeled, cored, and cut into chunks
½ pear, peeled, cored, and cut into chunks
1 cup water
1 cup of ice
1 teaspoon salt
1 tablespoon lime juice (optional)

DIRECTIONS

Place all ingredients into a blender and blend until smooth.

Ger-Nis Muesli with Honey, Banana Chips, Pepitas & Coconut

April 19th, 2011 § 0 comments § permalink

Makes approximately 4 cups

Ingredients

2 cups old fashioned oats
½ cup bran flakes
½ cup corn flakes
½ cup flax seeds
1 cup pepitas
½ cup unsweetened coconut
½ teaspoon salt
½ cup honey
1 cup honey banana chips

Directions

Preheat oven to 275°F. In a large mixing bowl, combine oats, bran and corn flakes, flax seeds, pepitas, coconut and salt. Spread evenly on a parchment lined baking sheet. In a small saucepan warm the honey until the consistency is loose and pourable. Drizzle over the muesli mix and bake for 30 minutes, stirring occasionally. After the muesli has cooled, add the banana chips. Store in an airtight container.

Caramelized Banana Tartlets with Chocolate Port Sauce

February 2nd, 2011 § 0 comments § permalink

Serves 8-10

INGREDIENTS

½ cup raw hazelnuts
1 tablespoon white sugar
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 tablespoon melted butter
2 tablespoons unsalted butter
2 bananas, sliced in rounds about ½ inch thick
1 package puff pastry, thawed
4 ounces bittersweet dark chocolate, chopped
½ cup heavy cream
2 tablespoons light brown sugar
¼ cup tawny port

DIRECTIONS

Preheat oven to 375°F.

In a medium mixing bowl, combine hazelnuts, white sugar and nutmeg. In another small bowl, combine vanilla and melted butter and pour over hazelnut mixture, tossing to coat well. Lay on a baking sheet, lined with parchment paper and bake for 10 minutes. Once out of oven, set aside to cool and then chop.

Meanwhile, in a large sauté pan over medium heat, butter. Sauté bananas and cook for 3 to 4 minutes, or until slightly browned. Add chopped hazelnuts, and sauté another few minutes. Remove from heat, and set aside. Cut puff pastry sheets into 8-10 squares (4 X 4 inches) and place on a lined baking sheet. Spoon a few spoonfuls of the banana mixture onto the center of each square and place in the oven for 5 to 6 minutes or until the puff pastry is golden brown.

In the meantime, fill a saucepan ¼ with water and bring to a simmer. Place a metal bowl on top to create a double boiler. In the metal bowl, add chocolate, heavy cream, brown sugar, and stir until all sugar is dissolved and chocolate is melted and smooth. Remove from the heat, add port, and stir well. Once tartlets come out of the oven, drizzle chocolate over tarts, and serve!

Lili’s Vegan Banana Muffins with Pecans & Dark Rum

January 18th, 2011 § 0 comments § permalink

Makes 12-18 muffins

INGREDIENTS

Dry

2 cups all-purpose flour
1 cup brown sugar
1½ teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon allspice

Wet

4 overripe bananas, smashed
¾ cup melted earth balance (or vegetable oil)
2 eggs-worth Ener-g brand egg replacer
1 teaspoon vanilla extract
½ teaspoon almond extract
½ dram dark rum

To Finish

½ cup pecans, chopped fine

DIRECTIONS

Preheat oven to 375°F.

Smash bananas with a fork until smooth (little chunks are fine), then add rum and both extracts to the bananas. In a small sauce pan, melt the vegan margarine on medium heat, stopping as soon as it is fully melted while not allowing it to boil. In a small, separate bowl, prepare you egg replacement mixture, then incorporate into the rest of the wet ingredients. You’ve made the wet mix, HOORAY!

For the dry mix, it’s as simple as mixing everything under the “dry” banner together. Make sure you do so thoroughly and evenly, and you’ll be fine. Next, finely chop the pecans until they resemble tiny pebbles. Do not mix the nuts in with the dry, but reserve them for the final step.

Slowly fold the dry mixture into the wet mixture in a scraping motion, making an effort not to just whip it all together, but instead, allowing for some unevenness. There should be a few tiny stripes of flour visible within the otherwise well-incorporated ingredients – this is how rough you can be, and how important it is not to over-mix. Then, evenly fold in the pecans, and as soon as they’re in there, let the mixture rest. Muffin mixture success!

Line a muffin tin with baking cups, and fill the cups to the very brim with your muffin mix with the biggest spoon in the house – it seems like too much, but it will be just right to get a nice top. Slap those beasts in the oven for 18 minutes, after which point a toothpick inserted into a sample muffin should come out perfectly clean. Sit back and admire your fine handiwork. Devour noisily.

© Recipe Property of Lili Dagan

Almond Recovery Smoothie

October 8th, 2010 § 0 comments § permalink

Makes 4 cups

INGREDIENTS

½ cup raw pre-soaked almonds
2 tablespoons whey or soy protein powder
½ cup mixed blackberries, blueberries, raspberries
1 tablespoon flax seeds or oats (optional)
1 banana, chopped
1 tablespoon honey
1 cup 1% milk, soymilk or almond milk
1 teaspoon vanilla extract
1 cup low fat plain or vanilla yogurt
1 teaspoon sea salt
2 tablespoons wheat germ
1 cup ice

PREPARATION

Combine all items in a blender except ice, blend well for 1 to 2 minutes. Add ice and blend on high until ice is crushed, then turn blender to “liquefy” speed and allow to mix for about 45 seconds more or until smooth and creamy. Serve immediately.

Almond Recovery Smoothie

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