Banana Lumpia, a.k.a. Banana Wonderful

A fried crispy shell bursting at the seams with banana ginger filling, drizzled with hot honey and a dollop of cinnamon whipped cream. Pure. Bliss.

all right, all right. that's more than a dollop.

Banana Lumpia:


Equipment: large skillet, tongs, grater for ginger, knife, stand mixer or hand mixer

Ingredients:

• firm but ripe bananas or plantains
• lumpia wrappers (available in most grocery stores in the frozen section)
• vegetable oil or canola oil
• light brown sugar
• fresh grated ginger
• honey
• whipping cream
• granulated sugar
• cinnamon

Directions:

 for cinnamon whipped cream:

• In stand mixer or in bowl using hand mixer, put about 1 cup whipping cream. 
• Beat with whisk attachment about a minute
• Add a teaspoon of granulated sugar and 1/2 tsp. cinnamon and continue to beat until peaks form

 for lumpia:

• Heat about 1/2 in. of oil in skillet
• Cut bananas in 1/4 in. or so slices
• Separate one lumpia wrap from it's paper and lay flat on cutting board
• Sprinkle entirety with brown sugar
• Lay down banana slices in a row, about 8 slices per
• Sprinkle a bit of ginger on top
• Wrap up tight like a baby burrito, sealing edge using your finger dipped in water
• Fry until golden, flipping over once, then drain
• Serve with hot honey and cinnamon whipped cream

 Serve and smile.


XO, Debbie

Chocolate-orange-espresso souffle

The seed for this dessert was planted by my boss, who one day added a little orange rind to a shot of espresso and poured it over some homemade vanilla ice cream which resulted in a heavenly experience and left me wanting for everything in the world to be orange-espresso flavored. 

Chocolate-Orange-Espresso Souffle, Baby.


Equipment: electric mixer, double boiler, silicone spatula, whisk, mixing bowl, 1-1/2 to 2 quart souffle dish or 6 individual ramekins, large baking dish for placing smaller dish/dishes in


Ingredients: 

• 4 ozs. semi-sweet chocolate (get the good stuff!)
• 1 oz. milk chocolate
• 1/3 cup granulated sugar, plus
• 1 Tbsp, granulated sugar for coating dishes
• 5 large egg whites
• 3 large egg yolks, room temp.
• 1 shot of espresso or 1/8 cup strong coffee
• rind from one orange
• 1 tsp. orange extract
• pinch of salt
• butter for coating dishes
• powdered sugar to dust

Directions:

• Pre-heat oven to 375
• butter bottom and sides of souffle dish or ramekins, then coat insides with granulated sugar, tapping out excess
• Melt chocolate in double boiler, stirring occasionally until smooth, then leave on very low heat while prepping other ingredients
• Beat egg whites with pinch of salt until they just hold soft peaks, adding sugar in small increments near the end.
• Meanwhile, soak orange rind in hot espresso or coffee for a few minutes.
• Add coffee-rind mixture to the chocolate and add the orange extract.
• Whisk egg yolks in separate bowl and add to chocolate. Stir well.
• Fold egg whites into chocolate mixture 1/3 at a time, only folding, not mixing, until incorporated. 
• Pour gently into sugar lined dish/ramekins and place these in large baking dish with water coming 1/2 way up base.
• Bake for 22-26 minutes, until risen, crusty on outside edges and wiggly in the middle, avoiding opening the oven until you think they're done.
• Serve immediately, dusted with powdered sugar.

My word, these are decadent... Chocolate-Orange-Espresso Souffle, get in my stomach, now!


XO, Debbie

Cinnamon Roll Bread Pudding

Toasted pecans, cinnamon and a brown sugar glaze, baked then drizzled with sauce, this bread pudding tastes just like a cinnamon roll in a cup. No photos on this one, but trust me it looked as good as it tasted. 

Cinnamon Roll Bread Pudding


Equipment: large saucepan, whisk, souffle dish or 6 individual ramekins, cookie sheet, pastry brush, 2 mixing bowls


Ingredients:

• 5 slices of sandwich bread (I used a fresh light wheat bread for this, you could use stale bread, I just didn't have any)
• 1/2 cup pecans
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup dark brown sugar, plus
• 2 Tbsp. dark brown sugar
• 1/4 cup butter plus
• 2 Tbsp. melted butter
• 1/4 cup granulated sugar
• 1 tsp. vanilla extract or paste
• 2 tsp. cinnamon
• pinch of salt

 Directions:

• Pre-heat oven to 375
• Place pecans on cookie sheet (could use the same cookie sheet as the bread and toast them up together. Toast in oven about 6 minutes.
• Brush bread slices with melted butter, sprinkle with 1 tsp. (total) cinnamon and 2 Tbsp. (total) brown sugar to coat.
• Bake on cookie sheet for about 6 minutes, until toasted.
• Cut bread slices into about 1 inch squares and place in ramekins or souffle dish.
• Heat saucepan on medium, pour in milk and cream, heat until bubbling, whisking occasionally. Add granulated sugar, salt and cinnamon. Break egg in separate bowl and whisk lightly. Temper your egg by adding a bit of the milk-cream mixture, mix, then add egg slowly into milk-cream mixture, a bit at a time while whisking. If mixture gets too thick, add more milk. Remove from heat, allow to cool slightly and add vanilla.
• In separate bowl, mix together 1/4 cup butter (cubed) and 1/4 cup brown sugar using pastry cutter or fork to mash them together. Stir in toasted pecans.
• Pour custard over bread cubes in ramekins or souffle dish, reserving about 1/4 cup for drizzling over final product. Sprinkle with the pecan-brown sugar mixture.
• Bake for about 20 minutes, until toasty on the tops but gooey in the middle.

Seriously, bread pudding that tastes like a cinnamon roll. How can that possibly be a bad thing?

XO, Debbie

Nun's Farts

Pate a choux is a light, airy dough used in many French pastries, including eclairs, cream puffs, savory gougeres and pets de nomme (translated: nun's farts).

Pate a Choux Recipe:


Ingredients:

• 1 cup water
• 1 stick butter
• 1 cup flour
• 4 large eggs
• pinch of salt

-for eclairs, cream puffs or nun's farts, add 1 tsp. granulated or raw sugar to dough. Prepare the filling of your choice for eclairs or cream puffs. You could also add a bit of vanilla or almond extract to this recipe. For cream puffs, you'll need some confectioner's sugar or cocoa powder to dust. For eclairs, prepare a glaze.
- for gougeres, you'll need finely shredded cheese, parmesan, salt and paprika.
-for nun's farts, you'll need oil for frying and confectioner's sugar to dust.

Directions:

• (for making eclairs, gougeres or cream puffs) Pre-heat oven to 425
• In pot, bring water and butter to a simmer. Add flour and stir until it forms a dough and looks a bit drier.
• Transfer to electric mixer with paddle attachment.
• Add eggs, one at a time, while mixing on low. Add salt (and sugar/extract if using) while mixing. Dough should become quite sticky.
• Transfer dough into gallon size bag with 1/4 in. corner snipped off

For cream puffs:

• Line cookie sheet with parchment or silicone mat. Pipe out dough in a spiral action about 2 inches high, and 2 inches apart, then press down peaks with finger. Place in oven and bake at 425 for 7 minutes, then reduce heat to 350 and bake an additional 9-11 minutes, avoiding opening oven door before this point. Check them, they should have browned just a bit and be dry and light.
• Remove and allow to cool, then fill with pudding/custard/mousse/whipped cream by cutting them in half and spreading or by piping filling in using the pastry tip to poke a hole in puff and filling until it resists and tries to escape hole.
• Dust with confectioner's sugar

-Can be frozen for storage then thawed a few minutes prior to serving.

For small Eclairs:

• Line cookie sheet with parchment or silicone mat.
• Using pastry bag with a medium hole tip, pipe onto baking sheet in strokes about 1 inch wide by three inches long and 2 inches apart pressing down any peaks from releasing with your finger.
• Bake at 425 for 7 minutes, turn down heat to 350 and bake an additional 9-11 minutes, check for light browning and a dry light eclair.
• Let cool then fill with pudding/custard/mousse using pastry tip with fine tip to poke hole in end of eclair and squeeze in filling until it resists and tries to exit hole. Add a glaze if desired.

For gougeres:

• To recipe, during time when eggs are added, also add 1 cup or so of a finely grated sharp cheese a bit at a time while incorporating eggs, 1/4 cup grated parmesan, a pinch of salt and 1/4 tsp. paprika
• Line cookie sheet with parchment or silicone mat, and scoop out onto sheet using spoon in about 1 Tbsp. portions, set 2 inches apart.
• Bake at 425 for 8 minutes, then lower to 350 and bake an additional 10-12 minutes, until golden dry and light.
• Sprinkle with a bit of salt if desired.

For the nun's farts:

• Fill gallon bag with 1/4 inch corner snipped off with dough.
• Heat two inches of vegetable oil on medium in pan until a drop of water dripped into it sizzles.
• Squeeze out dough straight over hot oil in spurts (carefully). Do a few at a time, don't crowd your pan. Cook until golden and puffed.
• Remove from oil using strainer spoon and allow to cool on paper towel
• Dust with confectioner's sugar.

XO, Debbie

Turkish Delight Ice Cream

I came up with this recipe last night. Those who know the reference know: this made some small people feel pretty lucky.

Turkish Delight Ice Cream

Equipment: small saucepan for making candied lemon peel, slotted spoon, small bowl, large mixing bowl, whisk, sharp knife, measuring cups and spoons, ice cream maker, freezable quart container for storing


Ingredients:
-for ice cream

• 2 cups whole milk
• 1 cup heavy cream
• 3 large eggs
• 3/4 cup sugar
• 2 Tbsp. rose water
• 1 tsp. lemon rind
• 2 drops red food coloring, if desired

-for candied lemon peel

• rind of one lemon, sliced in very long strips
• 1 additional c. sugar
• 1 c. water

Directions:

• Prepare your candied lemon peel by putting it in saucepan with the cup of water and letting it simmer until somewhat translucent. Add 1/2 c. sugar to water and lift heat to a slow boil. Remove when peel is soft and translucent using slotted spoon and place in other 1/2 cup of sugar in small bowl a little at a time, tossing around in sugar to coat. Allow to cool.
• whisk together ice cream ingredients in bowl and pour into ice cream maker following manufacturer instructions (Mine takes about 30 minutes), then transfer to quart container and freeze for an additional 2 or more hours.
• Serve garnished with candied lemon peel and mint.

XO, Debbie

espresso flan

This is a simple and delicious recipe for flan with a hint of espresso flavor.

Equipment: small (1-1/2 quart) casserole dish, larger casserole which small one fits into with plenty of room around it, whisk, large saucepan, pastry brush, cup of water, tea kettle


Ingredients:

• 1 can evaporated milk
• 5 whole eggs
• 3/4 cup demerara sugar
• 1 tsp. vanilla
• 1 tsp. ground espresso beans
• 1/2 tsp. salt

-and for the caramel

• 1 cup sugar
• 3 Tbsp. water

Directions:

• Put 1 cup sugar and 3 Tbsp. water in saucepan on medium heat. Leave it mostly alone, don't stir, occasionally drag some of the melting sugar from the outside edges in. Painting the sides (with pastry brush) with some water helps avoid a lot of sticking to sides. Simmer until sugar is melted and golden brown. Viola. Caramel.
• Immediately pour caramel into bottom of casserole and swirl it around so it coats entire bottom and most of the sides. Allow to cool and harden completely. Preheat oven to 350 degrees.
• Fill tea kettle with water and heat it up.
• Prepare your custard: whisk together evap. milk, eggs, demerara sugar, vanilla, espresso grounds and salt.
• Pour custard onto cooled caramel in casserole.
• Place small casserole into larger casserole and using your teakettle, fill larger casserole with hot water until it comes 3/4 up the height of the flan. I like to do this with my casseroles in the oven already as it prevents having to carry the dish of hot water.
• Cook at 350 for 1/2 hours.
• Refrigerate at least 4 hours. I like this as a day ahead recipe.
• About an hour before service, remove from fridge and flip casserole upside down onto serving plate. It may take a small while to release onto plate. You can carefully run a knife along edges to help it along. When it releases, the caramel will ooze out over the flan, creating that pretty syrupy topping.

-helpful tip: cleaning your caramel-coated saucepan is easy if you just fill it with water and heat it back up on the stovetop.

XO, Debbie

Figgy pudding, 2010.

This dessert was inspired by this blog. Fig pudding just got more fun. 

Faux Fig Pudding Recipe


-cinnamon ice cream and figs served on a slice of french toast, drizzled with fig syrup


Equipment: see cinnamon ice cream recipe, here: http://figpudding.blogspot.com/2010/09/cinnamon-ice-cream.html , bowl for beating egg (large enough to dip a slice of bread), small saucepan for preparing fig syrup, pan for preparing french toast

Ingredients: 

• see: http://figpudding.blogspot.com/2010/09/cinnamon-ice-cream.html
• a slice of crusty bread per serving
• 2-3 eggs, lightly beaten
• 1 Tbsp. milk
• 2 Tbsp. butter
• 3-4 figs for making fig syrup
• 1 tsp. brown sugar
• 1 additional fig per 2 servings

 Directions:

• Follow directions for cinnamon ice cream, here: http://figpudding.blogspot.com/2010/09/cinnamon-ice-cream.html  This needs to be made at least a few hours in advance.
• Prepare fig syrup: slice figs in thin slices and place in saucepan with enough water to cover. Simmer until figs are "melting" and water is reduced by half. Drain off large fig pieces and add brown sugar, bring back to a simmer until thickened and syrupy.
• Prepare french toast: Heat skillet on medium and add your butter to it. Mix milk in with the slightly beaten egg. Dip bread slices completely and place directly on skillet. Flip over after a few minutes checking for browning, time depends on thickness and texture of bread.
• Serve: Place slice of french toast on dessert plate with a scoop of cinnamon ice cream atop, garnish with 1/2 fig and drizzle with the fig syrup.

XO, Debbie

cinnamon ice cream

Equipment: see http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html


Ingredients:

• see http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html
• one whole cinnamon stick
• 1-1/2 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground ginger

Directions:

• prepare basic vanilla ice cream recipe, here: http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html , but add cinnamon stick and spices to your custard while heating. 

XO, Debbie

basil ice cream

This recipe is just like the candied ginger ice cream recipe, only in reverse. 

Basil ice cream

Equipment: see basic vanilla ice cream recipe, here: http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html, sharp knife

Ingredients:

•  see basic vanilla ice cream here: http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html
• 1/2 cup fresh chopped basil
• candied ginger, for garnish

Directions: 

• follow basic vanilla ice cream recipe http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html 
• after pouring custard into ice cream maker, add the 1/2 cup of basil.
• freeze in freezer container about two hours prior to serving to allow to reach a good serving consistency.
• serve topped with candied ginger, recipe found in this post: http://figpudding.blogspot.com/2010/09/candied-ginger-ice-cream.html You could also purchase it, but don't!

Yum!

XO, Debbie

Candied ginger ice cream

This recipe begins with the vanilla ice cream recipe (link below). The addition of raw grated ginger and candied ginger, topped with a sprig of basil, gives this ice cream a Thai feel, very cooling, perfect for a summer dessert.

Candied ginger ice cream recipe

Equipment: see basic vanilla ice cream recipe here: http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html pan for making candied ginger, sharp chef's knife, vegetable peeler, box grater with medium grate or microplane for grating ginger, bowl, parchment paper, slotted spoon


Ingredients:

• see basic vanilla ice cream recipe: http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html 
• 3 inch long or so chunk of fresh ginger, peeled
• 2 cups sugar
• water

Directions: 

• peel ginger and cut into two peices.
• grate half and cut other half into about 1/2 inch cubes
• set aside 2 tsp. grated ginger 
• In pan, put your cubes of ginger, enough water to cover and one cup of your sugar. heat on medium until ginger is translucent and fairly soft.
• pour other one cup of your sugar into bowl. transfer the ginger while still hot using slotted spoon into sugar. swirl or stir to coat. Leave out on parchment to dry for 5-10 minutes.
• prepare the basic vanilla ice cream http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html
• add the 2 tsp. raw grated ginger to ice cream maker when you put your custard in.
• add 1-2 Tbsp of the candied ginger at the end of churning cycle.
• transfer ice cream from ice cream maker into freezer container and freeze a couple of hours until a good consistency is reached. Serve topped with basil sprig. So good.

-keep any remaining grated ginger and the sugar you used to coat the ginger and mix them together. I use this mixture for my next batch of ginger ice cream, using it in the basic vanilla recipe in the custard in place of the regular sugar. You will probably also have some candied ginger left over. Good for so many things!

XO, Debbie

Basic vanilla ice cream

I've spent a lot of time and ingredients coming up with heavenly ice cream recipes these past months, but they all begin with this basic vanilla ice cream recipe. 

You could do this without an ice cream maker, but after making it several times using coffee cans in graduating sizes with rock salt and ice between, rolling them back and forth across the floor (or making the kids do it!) for hours, it's become a necessity in our kitchen. I don't recommend having a ton of kitchen gadgets, but this is one, I assure you, makes life easier (...And that's the only thing I need is *this*. I don't need this or this. Just this ice cream maker... and this whisk. The ice cream maker and the whisk and that's all I need...)

Basic vanilla ice cream

Equipment: ice cream maker with bowl frozen to time according to manufacturer, whisk, mixing spoon or silicone spatula, double boiler or a creative alternative, small bowl for separating eggs, two bowls in graduating sizes for water bath, pastry brush (recommended)

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream/whipping cream
• 1 cup sugar
• 3 egg yolks
• 2 tsp. real vanilla extract, vanilla bean, scraped, or 2 tsp. vanilla paste (better than extract, I find)
• 1 tsp. salt
• ice
• water

Directions: 

• Heat milk and cream on medium in double boiler until bubbling slightly. Add in sugar and the vanilla bean, if using. Stir regularly.
• separate your eggs in small bowl. whisk yolks slightly.
• temper your egg yolks by first adding a spoonful of the hot custard to them, stirring, then again, then add eggs gradually, a drizzle at a time into custard, whisking all the while. Custard is ready when it leaves a thick coat on the back of a spoon.
• add your vanilla extract and salt.
• Remove custard from heat, prepare an ice water bath from two graduating bowls (fill the larger with water and ice, place the smaller inside that).
• Pour your custard carefully into the smaller bowl of the ice water bath and allow to rest until cooled.
• Pour your cooled custard into your ice cream maker and follow the manufacturer directions. My cuisinart takes 20-30 minutes to come out with a fairly soft but well-mixed ice cream, which I then put into the freezer for a couple of hours if a firmer ice cream is desired.

variations: candied ginger ice cream, lemon ice cream, basil ice cream, peaches and cream ice cream, peach cobbler ice cream, candied cherry-chocolate chunk ice cream, caramel-smoked salt ice cream.... the list grows on! I'll post the recipes for these soon!

XO, Debbie

Crepe ice cream cones

Follow the crepe recipe here:http://figpudding.blogspot.com/2010/09/crepes.html  or use your own.

Once you have your crepes down, these are easy.

Crepe cones recipe

Simply fold your crepe in half, turn into an ice cream cone shape, fold pointed end under, place in the cup of a muffin pan or a small oven-proof bowl and crisp them in the oven at 350 until the edges are nicely browned. 

-These would also be lovely made with pizzelles rather than crepes.

These are yummy for serving ice cream in and would also make a nice presentation for a savory crepe filling. I'm picturing breakfast; some homefries with a poached egg on top, drizzled with hollandaise sauce!

XO, Debbie