Recipes

Brennan's Bananas Foster Created in 1951, Bananas Foster are now found all over the world but the original comes from Brennan's in New Orleans, LA. Owen Brennan, owner of Brennan's Restaurant, challenged his chef, Paul Blange, to include bananas in a new dessert. It was Owen's way of promoting the imported fruit. Over 15000kgs of banana's are now used every year at Brennan's.

ingredients

1⁄4 cup butter (1/2 stick) 1 cup brown sugar 1⁄2 teaspoon cinnamon 1⁄4 cup banana liqueur 4 bananas, cut in half lengthwise, then halved 1⁄4 cup dark rum 4 scoops vanilla ice cream

directions

1. Combine the butter, sugar and cinnamon in a flambé pan or skillet.
2. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
3. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum.
4. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum, or ignite with a long match.
5. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
6. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Apple-and-Pear Galette with Walnut Streusel With apples all ripe for the picking, Autumn is a perfect time to make some sweet desserts and festive treats. Prepare a batch of these desserts to keep you cozy on a cool fall day. Ingredients Crust 2 cups standard flour, plus more for rolling 3/4 teaspoon salt 170grm cold unsalted butter, cubed 1/2 cup ice water

Streusel 2/3 cup walnuts 1/2 cup all-purpose flour 1/2 cup packed light brown sugar 1/2 teaspoon salt 50grm cold unsalted butter, cubed

Filling 2 Granny Smith apples—halved, cored and thinly sliced lengthwise 2 firm pears—halved, cored and sliced lengthwise 1/4 inch thick 1/4 cup granulated sugar, plus more for sprinkling 1/4 teaspoon salt 2 teaspoons fresh lemon juice 1 large egg beaten with 1 teaspoon water Confectioners’ sugar, for dusting (optional) Directions Make the crust

In a food processor, pulse the 2 cups of flour with the salt. Add the butter and pulse until the pieces are the size of small peas. Sprinkle the water on top and pulse until the dough just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into a disk. Wrap in plastic and refrigerate until well chilled, 1 hour.

Meanwhile, make the streusel

Preheat the oven to 200°. Spread the walnuts in a pie plate and bake for about 8 minutes, until lightly browned. Let cool, then chop.

In a medium bowl, whisk the flour with the brown sugar and salt. Add the butter and, using your fingers, pinch it into the dry ingredients until the mixture resembles coarse meal. Add the walnuts and pinch the streusel into clumps. Refrigerate until chilled, about 15 minutes.

Make the filling Line a rimmed baking sheet with parchment paper. In a large bowl, toss the apples with the pears, 1/4 cup of granulated sugar, the salt and lemon juice. On a lightly floured work surface, roll out the dough to a 19-by-13-inch oval. Ease the dough onto the prepared baking sheet. Mound the filling in the center of the oval, leaving a 2-inch border. Sprinkle the streusel evenly over the fruit and fold the edge of the dough up and over the filling. Brush the crust with the egg wash and sprinkle evenly with granulated sugar. Bake the galette for 45 to 50 minutes, until the fruit is tender and the streusel and crust are golden brown. Let the galette cool. Dust with confectioners’ sugar, if using, before serving.

Sweet Kumara Pie

70grm butter 1⁄2 cup light brown sugar 2 eggs, lightly beaten 3⁄4 cup evaporated milk 2 cups cooked, mashed kumara 1 teaspoon vanilla extract 1⁄2 teaspoon ground cinnamon 1⁄2 teaspoon ground nutmeg 1⁄4 teaspoon salt Ready to roll sweet pastry for 9 inch dish

Directions

1. In a mixing bowl, cream butter and sugar.
2. Add eggs; mix well.
3. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
4. Roll out pastry into dish
5. Pour in mixture
6. Bake at 425 degrees for 15 minutes.
7. Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
8. Cool; Store in refrigerator.
9. Serve with Whipped cream