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Deserts & Breads
Bananas Foster – 4 bananas, 1 stick of butter, 1 cup brown
sugar, ½ tsp cinnamon, ¼ cup banana liqueur, ¼ cup spiced rum
Directions: peel the bananas and
cut into ¼ inch slices, in a sauté melt using medium-high heat melt the
butter and stir in the sugar and cinnamon, when the sauce becomes
bubbly, add the banana slices and liqueur, sauté until the bananas
soften, remove the pan from the heat, add rum and carefully place the
pan back on the burner because the rum will ignite if you spill any
liquid on the burner. Stir constantly and remove from heat, best served
over vanilla ice cream, preferably homemade.
Pear Preserves – 6 large peeled and cored pears, 1½ lemon
juice, 2 cups of sugar
Directions: Keep peeled pears in
water with lemon juice to keep them from turning brown, dice slice pears
in ½ thick slices and place in a large bowl, cover with sugar, then
cover bowl with plastic wrap and refrigerate overnight, in a sauce pot,
add contents in the large bowl including the juice, bring to a boil over
medium-high heat, reduce to a simmer for 1 hour or until pears are
tender, jar according to manufacturer’s instructions or freeze in an
appropriate container.
Homemade Vanilla Ice Cream – 1½ cups of milk, 1½ cups of
heavy whipping cream, 1½ tsp pure vanilla extract, 2 eggs, ½ cup of
sugar
Directions: In a pot add milk,
cream and vanilla and bring to 190°, be careful not to boil as you will
scorch your mixture or you will have extremely watery scrambled eggs, in
a bowl whisk the eggs with the sugar and pour the contents into the pot,
stir the mixture until the temperature returns to 190°, pour contents
into a bowl through a strainer and refrigerate overnight, place contents
in a homemade ice cream maker and follow the instructions. You can
blueberries, peaches or any type of fruit or chocolate to make different
flavors.
Chocolate Mousse – 8 oz semisweet chocolate, 2 egg yolks,
1 tsp brandy, 8 oz heavy whipping cream, 2 T orange zest, ¼ cup finely
grated dark chocolate
Directions: cut chocolate into ¼
inch pieces, add chocolate to a steel bowl and place over a
double-boiler containing 1 – 2 inches of water set to a low simmer (do
not allow bottom of the steel bowl to touch the water, stir chocolate
until melted and smooth, remove from heat and stir in the egg and
brandy, the contents will thicken quickly, pour contents in a ceramic
bowl and mix until stiff peaks form, blend in whipping cream until a
marbling effect begins to happen, chill for 1 hour, garnish with orange
zest
Strawberry Pie – ½ cup diced Louisiana Strawberries, 3
pints of sliced Louisiana Strawberries, ½ cup starch, 1¼ cup water, 1¼
cup sugar, 4 beaten egg yolks, 2 T butter, 1 9-inch baked pie shell, 1
package whipped cream
Directions: Dissolve cornstarch in
water, whisking until smooth in a saucepan over medium heat, add diced
strawberries, sugar and egg yolk, cook mixture for 4 – 5 minutes or
until the sauce thickens, remove saucepan from the heat and add the
butter while stirring, pour mixture into pie filling and allow to cool,
top pie with whipped cream, place sliced strawberries on top of whipped
cream, refrigerate overnight before serving
Pecan Pie – 1 cup
chopped pecans, 1 stick of butter, 3
eggs, 1 cup brown sugar, ¾ cup cane syrup, ¼ cup honey, 1 T pure vanilla
extract, pinch of nutmeg and cinnamon, 1 9-inch uncooked pie shell
Directions: Preheat oven to 425°,
in a sauté pan melt the butter over medium-heat and pour into a large
mixing bowl, add eggs, brown sugar, cane syrup, honey, vanilla, nutmeg,
cinnamon and mix until smooth, fold in the pecans, pour contents into
the pie shell, bake for 10 minutes at 425° then reduce the heat to 385°
for an additional 30 to 40 minutes, remove and allow to cool,
refrigerate overnight before serving.
Corn Bread – 4 tsp bacon drippings, 1 cup stone-ground
yellow cornmeal, 1 cup flour, 2 T cane syrup, ½ tsp salt, 2 T baking
powder, 1 T baking soda, ½ cup of boiling water, 1 cup buttermilk, 1
lightly beaten large egg
Directions: Set over rack to the
middle or lower middle position, set oven temperature to 450°, set an
8-inch cast iron skillet bacon dripping in it in the oven, mix all other
contents in a mixing bowl, pour melted bacon drippings in mixture and
stir, pour mixture in skillet, place skillet in over and bake until
golden brown, roughly 20 minutes, cool for a little bit and serve while
still warm
French Bread – 1 tsp yeast, ¾ cup warm water, 6 T flour,
1¼ cups gluten flour, ¾ tsp wheat gluten, 1¼ tsp cane syrup, ½ tsp salt,
½ tsp shortening
Directions: In a mixing bowl,
dissolve yeast in warm water and set aside, using an electric mixer,
combine flour, gluten, wheat gluten, cane syrup and salt, add dissolved
yeast, shortening and mix for about 3 minutes or until dough is smooth
and rubbery using a dough-hook, cover bowl and let rest for about 20
minutes, remove contents and spread out on surface in about a 12 inch
rectangle, fold long ways into a 3 fold, put dough back in bowl and
allow to rest for about 45 minutes, place dough on floured surface and
cut in half, roll halves into oblong shapes, let rest for 20 minutes,
place on a sheet pan and set in a warm area to allow the dough to rise
to twice the size, preheat oven to 450°, score the top of each loaf with
a knife and brush lightly with water, bake for 10 – 12 minutes or until
light brown, allow to cool but you may want to serve while still warm
with a little butter in the middle. |
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