BANANA CREAM PIE WITH SALTED BOURBON CARAMEL SAUCE

BANANA CREAM PIE WITH SALTED BOURBON CARAMEL SAUCE

Creamy, sweet, smooth, salty, and crunchy. The Banana Cream Pie of your dreams.

I found this recipe at Bon Appetit's online archive and knew this was the pie for me to make! Although I have a lot of trust for BA there have been a few recipes where steps were left out, ingredients were left not used, and some instances where I was left unsure if my result was just how it was supposed to be? This recipe was one of those instances. This pie took me far too long to make as I completely killed two parts of the recipe which resulted in two extra days of cooking, and of course, cooling. Since I hold down a full-time day job I was not able to keep baking late into the night or first thing in the morning. I made the crust one night, the filling the other which didn't turn out on the first try. By the time I had everything baked and in order to complete assembly the pie the bananas had gone too ripe for my liking. So, overall, this pie took almost a week to complete and too many trips to the emergency store to complete.

SALTED BOURBON BANANA CREAM PIE, RECIPE VIA BON APPETIT
SALTED BOURBON BANANA CREAM PIE
HOMEMADE SALTED BOURBON CARAMEL

HOMEMADE SALTED BOURBON CARAMEL

PIE ASSEMPLY TIME

PIE ASSEMPLY TIME

SALTED BOURBON BANANA CREAM PIE

DIRECTIONS:

Peanut shortbread crust:

1 1/4 C. unsalted, dry-roasted peanuts

1/2 C. all-purpose flour

1/2 tsp. kosher salt

1/4 tsp. baking soda

1/4 C. packed light brown sugar

1/4 C. sugar

2 TBSP. (1/4 stick)  unsalted butter, room temp

1 large egg yolk

1/4 tsp. vanilla extract

Vanilla pastry cream:

2 C. whole milk

3/4 C. heavy cream, (with 1/4 C. at room temp)*

1/2 C. sugar

3 Tbsp cornstarch

2 tbsp all-purpose flour

1/4 tsp kosher salt

5 large egg yolks

1/4 C. (1/2 stick) unsalted butter, cut into 1/2" cubes

1 tsp vanilla extract

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

Peanut crust directions:

preheat oven to 350. 

pulse peanuts in a food processor until coarsely ground. transfer 1/4 C. of ground nuts to a small bowl; cover and set aside for garnish. pulse remaining peanuts until peanut butter forms, about 2 minutes.

whisk flour, salt, and baking soda in a medium bowl. using an electric mixer, beat both sugars, peanut butter, and butter until well combined and mixture resembles wet sand, 2-3 minutes. beat in egg yolk and vanilla, occasionally scraping down the sides of bowl, until well blended, about 3 minutes (mixture will be clumpy). gradually add the dry ingredients; beat just to combine (do not over mix). gather dough with your hands, place in pie dish, press evenly onto bottom and up sides of dish. bake until edges are deep golden brown, 15-17 minutes. let cool on a wire rack. can be made 2 days ahead. cover tightly.

Vanilla cream directions:

bring milk and cream to a simmer in a medium saucepan. meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. add egg yolks; whisk until smooth (mixture will be very thick). whisking consistently, gradually add milk to the yolk mixture. return to saucepan and cook over medium-low heat, whisking constantly, until thick, 2-3 minutes. (it took me about 7 minutes to get there). transfer to a blender with butter and vanilla. puree until smooth, 1-2 minutes. transfer to a medium bowl; press plastic wrap directly onto surface of pastry cream. chill until set, at least 2 hours. can be made 2 days ahead.

salty bourbon caramel directions:

stir sugar, 1 tablespoon bourbon, corn syrup, and 1 tablespoon water in a medium deep saucepan over medium-low heat, bring to a boil without stirring, and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber in color, 6-8 minutes. remove caramel from heat; whisky in remaining 1/4 cup of cream (*i find that this works best at room temp), butter, and salt (mixture will bubble vigorously). let cool for 5 minutes; whisk in remaining 1/2 tablespoon bourbon and vanilla. let bourbon caramel cool slightly. can be made ahead. 

Cream:

using an electric mixer or whisk, beat 1/2 cup cream and powdered sugar until medium-stiff peaks form. cover and chill, re-whisk before serving

Assembly:

spread 1/4 cup vanilla pastry cream evenly over bottom of peanut crust. slice bananas into 1/4" thick rounds. layer half of the bananas over pastry cream. top with 1 1/2cups pastry cream. arrange remaining bananas over; top bananas with remaining pastry cream. garnish with whipped cream, and reserved ground peanuts. serve with room temperature bourbon caramel. 

 

ORIGINAL RECIPE FOUND HERE


SALTED BOURBON CARAMEL BANANA CREAM PIE
SALTED BOURBON CARAMEL BANANA CREAM PIE

BUEN PROVECHO!

TINY CARDAMOM AND ORANGE ZEST COOKIES

TINY CARDAMOM AND ORANGE ZEST COOKIES

dainty, zesty, crisp tea dunking cookies

cardamom and orange zest cookies

about twice a month, I slip into the patient waiting room and track down my favorite food publications. I usually flip through, find the food articles, and write down recipes that i've found, look for them online, and screen capture the ones I want. That little recipe retrieval operation works really well -as it leaves the magazine intact for future patients to read- however, it didn't go that smoothly this time around. Instead of following my usual operation I took the magazine, reading every food article and questioning what recipe to try first and eventually deciding to keep the entire magazine, never returning it to its place in the patient lobby. One of the main reasons I went off path was over these tiny cardamom and orange zest cookies. This magazine was now mine; at least for the weekend!

Cardamom has been on my baking list all year, I made cardamom creme brulee, cardamom and pistachio crepes, cardamom rice pudding, and a few select Indian dishes that had what else, but cardamom. I love the spicy and astringent flavor of cardamom, just a small whiff from a distance is all you need. Unless you like to inhale ground cinnamon, then go right ahead, sniff away.

cardamom and orange zest cookies
cardamom and orange zest cookies
orange zest cardamom cookies

Not only are these cookies cute -as they are a mere tiny inch and a half- but you can eat handfuls and never feel that guilt like past attempts at restraining to eat just one ritz or being left alone with an entire box of Samoa's. These cookies are light in flavor and sturdy enough to take a dip in coffee or tea. Make a batch for your next sunday brunch session or be that nice person to bring in a plate of cookies to offset the lousy coffee offered at work, people will love you for it!


recipe found in Sunset Magazine, August 2015, tiny cardamom orange cookies

CARDAMOM AND ORANGE ZEST COOKIES

DIRECTIONS:

INGREDIENTS:

  1. preheat oven to 375. in a medium bowl, thoroughly blend sugar and orange zest, then blend in cardamom. add butter and beat with a mixer until light and fluffy. 
  2. beat egg and vanilla into sugar-butter mixture, until uniform. on low speed, mix in flour.
  3. line 3 baking sheets with parchment paper. drop batter onto sheets using a level teaspoon measure. top each cookie with a pinch of preferred nuts or seeds. bake until crisp and brow at the edges, 10 to 12 minutes.
  4. transfer cookies to a cooking rack and cool completely.
  • 1/2 cup sugar
  • 1 teaspoon orange zest
  • 1/4 teaspoon ground cardamom
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 tablespoon toasted sesame seeds or chopped salted and roasted pistachios (preferred)
 
orange zest cardamom cookies

BUEN PROVECHO!


BAKLAVA INSPIRED CREPES

crepes filled with honey, cinnamon, pistachios, and a dollop of yogurt to balance out the sweetness

last month i spotted this baklava inspired crepe recipe on food52.com and had to make it. when was the last time you had fresh crepes from the comfort of your fuzzy slippers and home?

BAKLAVA CREPES

BAKLAVA INSPIRED CREPES

DIRECTIONS:

the the crepes: beat together the eggs, milk and water. in a medium bowl, mix the flour and salt. make a well in the center of the dry ingredients and pout the wet ingredients in. whisk together until smooth.

for best results chill the batter for at least 2 hours. (can be used immediately) 

just before starting the crepes, make the filling: in a skillet, melt the butter over a medium heat. continue to cook the butter over a medium-low fame, stirring occasionally, until it foams up and smells nutty. stir in the honey and sugar until the sugar has dissolved. immediately remove from heat and pour into a bowl. add the cinnamon, salt, and chopped pistachios to the bowl and mix well.

place the heavy cream into a large bowl and whisky until billowy and thickened. stir in the yogurt, then chill until needed.

to prepare crepes: head a medium skillet over a medium flame, coat the bottom of the pan with chosen oil. lower the heat to a medium-low and pour 1/4 cup of the batter into the skillet, tilting and swirling the skillet so that the batter spreads over the flat surface into a large, thin circle. leave to cook until the edges look set and the underside is golden, flip over with an off set spatula. cook until the other side is golden brown, remove from skillet to serving plate. repeat the process with the remaining batter

serve the crepes fresh from the skillet and topped with the whipped yogurt-cream and the nutty honey filling. buen provecho!

INGREDIENTS:

2 large eggs

3/4 c. milk

3/4 c. water

1 c. water

1 c. all-purpose flour

1/4 tsp. salt

vegetable or canola, oil for frying

the filling:

3 tbsp. unsalted butter

3 tbsp. runny honey

2 tbsp. light brown sugar

1/2 tsp. ground cinnamon

pinch of salt

1/3 c. unsalted, shelled pistachios, chopped

3/4 c. heavy cream

2 tbsp plain yogurt

 

original recipe for baklava inspired crepe here, at food52.com


BUEN PROVECHO!