Bourbon Bananas Foster

this weather is bananas, B-A-N-A-N-A-S...

I never realized how many songs there are about bananas until working on these posts! Gwen Stefani graced us with "Hollaback Girl" in the early 2000's, which features her spelling bananas multiple times in the song and saying "this shit is bananas". Anyway, I have to say this freezing cold weather is some serious bananas. It is -4 here in Cincy today! I have lived here nearly my whole life and I can't remember a time it has consistently been this cold.

To warm up a bit I'm lighting up my stove with bananas foster. This dessert is traditionally made with dark rum, but because Kentucky is only 5 minutes away (and I love bourbon) I've used bourbon instead. The remainder of the recipe is pretty standard - I didn't want to mess with perfection too much. Make this fun, fiery dessert tonight. Here's how...

Ingredients - Serves 4

1 Stick Unsalted Butter

1 C Brown Sugar, packed

1/2 C Heavy Cream

2 Bananas, cut diagonally into 1/2 inch thick slices

1/2 C Chopped Walnuts

1/2 C Bourbon (suggest Maker's)

Optional: Vanilla Ice Cream

Directions

NOTE: This recipe moves very quickly, so please read all of the instructions prior to making it. Thanks!

Bring a large heavy-bottom skillet to medium-high heat. Add the butter to melt. Then add in the brown sugar and cook for 30 seconds. Next add in the heavy cream, bananas, and nuts. Stand back a bit, as the cream will spatter when it meets the heat. Cook for about 1 minute.

Carefully add the bourbon to the pan and if using a gas stove, slightly tilt the pan away from you, toward the flame. The pan will ignite. Gently set the pan back down and allow the alcohol to burn away. This will caramelize the bananas...yum! The flame will subside after about a minute. You can gently shake the pan to help it dissipate quicker. Once the flame subsides turn off and remove the pan from the heat.

NOTE: If you are using an electric top stove, like me, use a long-nosed lighter to ignite the bourbon. Be sure to remove your hand quickly after setting the alcohol on fire. It does flair up!

I served the Bourbon Bananas Foster up in a martini glass over two scoops of vanilla ice cream. But, you can absolutely serve this in bowls. This dessert can also be served over French toast, pancakes, or just by its self. Enjoy it as you like...cheers!

Banana & Maple Ricotta Filled Crepes

makin' banana pancakes, pretending it's the weekend now...

That song, if you know it, will now be stuck in your head the rest of the day; believe me, I've been singing it since I've been thinking about this post! You have to love Jack Johnson! Anyway, I've made crepes for this post, which are the French version of a pancake. I even learned (by about the fourth crepe) how to flip them in the pan by throwing them in the air. It was a fun experiment...just ask my husband.

Focusing on bananas for these three posts has lead me to making breakfast/brunch food and this post is no different. I've simply filled crepes with maple infused ricotta cheese and sliced bananas. This would be the perfect breakfast or bunch item for a lazy weekend day. And, lets face it, with as cold as it has been, I've had no motivation to get outside and do anything. So, be lazy this weekend and make these French inspired banana pancakes, here's how...

Ingredients - Makes 12 Crepes
1 1/3 C All-Purpose Flour
1 1/2 T Granulated Sugar
1/4 tsp. Salt
1 1/2 C Whole Milk
6 Eggs
1/2 C Water
1 Stick Unsalted Butter
4-5 Ripe Bananas
15 oz. Container Ricotta Cheese (low-fat okay)
1/4 C 100% Pure Maple Syrup, more for topping

Directions

Begin by making the crepe batter: Melt half the stick of butter (4 T) in the microwave; allow to cool. In a blender combine the flour, sugar, salt, milk, eggs, water, and melted, cooled butter. Blend until smooth and all ingredients are incorporated. Allow the batter to rest at room-temperature for about 20 minutes.

While the crepe batter thickens, prepare the rest of the ingredients. In a medium bowl combine the ricotta and maple syrup. Stir together until smooth. Cut the bananas into 1/4 in. thick slices. Set aside.

Make the crepes: Heat a 12 in. non-stick skillet over medium and add a small pat of butter. Once the butter is melted and has coated the bottom of the skillet pour in about 1/3 of a cup of the crepe batter. Swirl the batter around the pan to ensure a thin layer is made. Allow the crepe to cook on this first side for 2-3 minutes.

When it's time to flip, loosen the crepe all around the outside with a spatula. Flip using the spatula, be careful not to tear the crepe, or practice your flipping in the air skills. Just don't be afraid to flip the crepe and you can do it! Cook for another minute on the second side and remove to a plate. Continue making the crepes until the batter is gone; stacking them on the plate as they are finished. Be sure to add a small pat of butter to the skillet before making each crepe.

Finally, fill the crepes: Lay one crepe flat on a clean surface. Down the center of the crepe spread 2-3 T of the maple ricotta mixture and add sliced bananas in 2 rows. Fold into thirds and place seam-side up on a plate. To serve 4 people, plate 3 crepes per person. Top with a dollop of maple ricotta, a few banana slices, and a drizzle of maple syrup. Pretend that it's the weekend now...or if it really is, enjoy!

Aunt L's Low-Fat Banana Bread

make this bread and eat it too...

Many of us have made New Year's resolutions to eat better, work out, and in general just to take better care of ourselves. Well, keep that momentum going with this low-fat banana bread. My Aunt L (L is for Lori) gave me this recipe years back. I'm not exactly sure where she got this recipe but it is always my go-to for a yummy breakfast bread.

Full of bananas and nuts, this bread is both good and good for you. It provides a healthy way to start your day or is a perfect addition to any brunch menu. Make this when you have bananas that are past their prime. This is the perfect use up! Here's how...

Ingredients

5 T Unsalted Butter, softened

1/2 C Granulated Sugar

1/2 C Brown Sugar, packed
1 Egg & 2 Egg Whites
1 tsp. Vanilla Extract
1 1/2 C  Ripe Bananas (about 3), mashed

1 3/4 C Flour

1 tsp. Baking Soda

1/4 tsp. Baking Powder

1/2 tsp. Salt

1/2 C Milk (low-fat okay)

1/3 C Walnuts, chopped

Directions

Preheat the oven to 350.

In a large mixing bowl combine the butter and sugars. Beat on medium speed with a mixer until creamed, about 3 minutes. Add the egg, egg whites, and vanilla and mix well. Add the mashed bananas and beat on high for 30 seconds. Set aside.

In a separate bowl combine the dry ingredients: flour, baking powder, baking soda, and salt; whisk to combine. Add a 1/3 of the dry mixture to the wet and mix on low speed. Add half of the milk and alternate with the dry until everything has been mixed together. Add in the walnuts and give everything a good stir.

Bake in a greased loaf pan until brown and a toothpick comes out clean when inserted into the center; about 1 hour. Remove from the oven and allow to cool in the pan for about 5 minutes. Run a knife between the pan and the bread and carefully remove to a cooling rack. Serve warm or cool completely and wrap with foil to store. The bread will stay good without refrigeration for up to 1 week. Eat this bread and feel good about it...enjoy!

Alaska's Red Onion Saloon

from the glaciers to the wildlife to the red light district of Alaska...

Steven and I had the opportunity to go on an Alaskan Cruise the summer of 2009. After graduating from Miami my mom and step-dad offered to pay for a trip as a gift to me to anywhere in the U.S. Well, I picked Alaska! We thought that doing a cruise would offer us the most in terms of what we could see and do in just a week. And, it definitely did!

We saw glaciers off the side of the cruise ship and while visiting Juneau's National Park. We saw wildlife such as black bears while zip lining through the rainforest in Ketchikan. Orca Wales off the side of a catamaran cruise while in Juneau. And some walrus' hanging out on a buoy off shore.

We learned about the people who originally populated the area and the history surrounding the totem pole (they tell stories, much like fables). We learned about the gold rush and colonization of what became known as Alaska. We spent time at each port learning about the town and its culture. While visiting Skagway, we had a drink at the Red Onion Saloon, a brothel turned bar, established in 1898.

So, for this post, I'm reminiscing about a trip that I took nearly 5 years ago (amazing how time flies). What does that have to do with a cocktail based around the red onion (vegetable, I mean)? Well, nothing really, except that there is a saloon in Alaska with that name and I visited it. So, I'm suggesting you have a drink to honor Alaska. Maybe you've been there too? Pick something from the Red Onion Saloon's bar menu. Alaska is a beautiful place with an interesting past.

I prefer pre-prohibition drinks, so I've chosen to enjoy the Stone Sour, here's how I've made it...

Ingredients

2 oz. Bulleit Rye Whisky

1 oz. Sweet & Sour Mix (light okay)

Orange Wedge, squeezed

Ice

Garnish: Orange Twist

Directions

In an ice filled cocktail glass combine the whiskey, sweet and sour mix, and juice from the orange wedge. Stir until well chilled. Garnish with a twist of orange peel if desired. Cheers to Alaska, our 49th state, and last frontier!

French Style Red Onion Soup

thaw out from this deep freeze with a bowl of steamy soup

An all-time favorite soup of mine (and my husband) is French Onion Soup. I make this for us every winter and it always warms us up. As most of the country has been experiencing a deep freeze, this recipe comes at a great time. It's also easy to make and doesn't require many ingredients.

What makes this version of French Onion Soup different is that I'm using red onions instead of the classic sweet yellow onion. Red onions are still sweet, especially when you allow them to caramelize slightly, but they retain more of their texture and shape in this soup. I actually prefer them over a yellow onion after making this both ways. Because this soup contains few ingredients and is a one-pot-wonder it makes for a great week night meal. Warm up! Make this for dinner. Here's how...

Ingredients - Serves 6
4 T Unsalted Butter
4 Large Red Onions, thinly sliced
2 tsp. Fresh Thyme, leaves picked and roughly chopped
1 Bay leaf
1/3 C Sherry Vinegar
1 Box Vegetable Broth
1 Can Beef Broth
6 Thick Slices Crusty Bread
1 1/2 C Shredded Swiss Cheese (can sub Gruyere)
1 1/2 C Shredded Mozzarella
Salt & Pepper

Directions

In a large dutch oven over med-high heat melt the butter. Once the butter is melted, add in the onions and 1 tsp. salt. Stir and cook until the onions reduce by half and begin to caramelize, about 25 minutes. Stir occasionally.

Once the onions have reduced by half, add in the chopped thyme, bay leaf, and sherry vinegar. Allow the sherry to cook out and deglaze the pan, about 5 minutes. Then add both broths and cook for another 10-15 minutes to meld the flavors. Note: you can use all veggie broth to keep this vegetarian, but the beef broth is very traditional and helps to balance all of the flavors. Season with salt and pepper to taste, as needed.

While the soup cooks, move the oven rack to the top third of the oven and preheat the broiler. Toast the bread slices for 1-2 minutes on each side. Also, mix the cheeses together in a bowl; set aside.

Once the soup is done cooking, ladle into 6 bowls, and top each with a slice of the toasted bread and 1/2 cup of the cheese mixture. Arrange the bowls on a baking sheet and broil for 2-3 minutes until the cheese is melted, bubbly, and beginning to brown. Allow the bowls to cool for a few minutes and then serve. Enjoy!

Potato Pierogies with Caramelized Red Onions

pocket full of potato (and cheese) (topped with caramelized red onion)

While visiting family in Canton over the holidays we went to Gervasi Vineyard, a sprawling Ohio winery. With a gift shop, villa suites to stay in, a wine bar called "The Crush House", live music, meeting space, golfing, and of course a bistro restaurant this place is worth a visit if you are in the area. We visited the gift shop and restaurant. I was inspired by an appetizer we had there and have created my own version for this post.

Potato and cheese pierogies are fried, smothered in caramelized red onions, and served with sour cream.  This is an appetizer that requires a fork for sure. Pair with a sweet and spicy red wine, such as Gervasi's Zin Zin, and enjoy. Here's how to make these tasty potato pockets...

Ingredients - makes 12

Extra-Virgin Olive Oil

2 C Red Onion, thinly sliced

1 T Red Wine Vinegar

Salt & Pepper

12 Potato & Cheese Pierogies (suggest Mrs. T's)

To Serve: Sour Cream topped with Chives

Directions

In a skillet over medium heat add 2-3 tablespoons of oil. Add the onion and cook for 35-40 minutes, stirring occasionally. While the onions cook monitor the heat and lower it as needed to prevent the onions from burning. As they cook the onions will reduce by half and become sweet by caramelization.

About 10 minutes before the onions are finished cooking, heat a large skillet over med-high heat. Add 1-2 tablespoons of oil and the pierogies in a single layer. Cook about 5 minutes on each side until warmed through and browned. Remove to a serving platter.

Finish the onions by deglazing the pan with the red wine vinegar. Season to taste with salt and pepper. Top the pierogies with the onions and serve immediately. Serve with sour cream topped with minced chives. Enjoy!