Every trip to Mexico City is a fantastic experience for one reason or another. This last time was especially memorable for me beacuse I learned a new way to prepare filled masa and was introduced to quelites- leafy greens, usually amaranth, but can be a number […]
Month: August 2015
Since we’re in the thick of summer weather, I bet not many folks are willing to turn on their oven these days. That’s perfectly acceptable and nobody understands not wanting to heat up the house better than me. However, I am willing to toss dessert […]
These hot and humid summer days do not call for turning on the oven. Instead, let’s keep it simple and cool down with miniature banana split bites, adult style. What makes these special is the whiskey caramel and homemade magic shell. Colorful sprinkles make it fun. Grab a few spoons and dig in.
Miniature Banana Split Bites
Yield: 6 pieces
1 banana, sliced into 6, 1/2″ rounds
1 pint vanilla ice cream
1/2 cup magic shell chocolate coating
2 tablepsoons whiskey caramel
4 maraschino cherries
Arrange banana slices on a plate and place one scoop of ice cream on top of each slice. Drizzle magic shell over ice cream and top with a dash of sprinkles. Pipe 5 rosettes of whipped cream directly on the plate and top each with a maraschino cherry. Drizzle whiskey caramel around and enjoy!
Yield: 1 1/2 cups
1 cup sugar
1 cup cream
4 oz unsalted butter
2 tablespoons whiskey
Place sugar into a saucepan with enough water to create a sandy consistency. Wash down any sugar that is stuck to the inside of the pan, use additional water if necessary. Bring sugar to a boil and cook on medium heat until it caramelizes to a deep amber color. Turn off heat and slowly add the cream, whisking until combined. Use caution as mixture will release steam and may splatter. Whisk in butter and whiskey. Let cool and then transfer to a container. Will keep refrigerated for two weeks.
recipe from Serious Eats
yield: 2 cups
250 (1/2 pound) grams dark chocolate, chopped
200 grams (1 cup) refined coconut oil *not virgin or unrefined
125 grams (6 tablespoons) light corn syrup
Combine all ingredients into a microwave safe bowl. Melt in the microwave at 15 second increments until the chocolate is almost all melted, but not completely. Stir gently to combine and the rest of the chocolate should begin to melt and the mixture will become smooth. Make sure not to get the chocolate too hot when melting or it will separate.
Spoon over ice cream and in seconds it will begin to turn from glossy to matte and harden to a crisp shell.