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Caramelized Banana
Splits with Hot Chocolate Sauce |
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Preparation
Melt
butter in a 12-inch heavy skillet over medium heat, then
add bananas in 1 layer and sprinkle with brown sugar.
Increase heat to medium-high and cook bananas, gently
turning once and shaking skillet occasionally, until
sugar is caramelized, 3 to 4 minutes. Divide bananas
among 4 bowls, leaving any remaining caramel in skillet.
Add cream to skillet and boil over medium heat,
stirring, until caramel is dissolved. Add chocolate with
a pinch of salt and whisk until melted.
Top bananas with scoops of ice cream, then drizzle with
some of chocolate sauce and sprinkle with nuts. (There
will be extra sauce.) |
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Preparation
Pour
4 cups root beer into 13x9x2-inch baking pan; freeze
until set, about 4 hours or overnight.
Meanwhile, boil remaining 4 cups root beer in large
saucepan until reduced to 1/2 cup, about 30 minutes.
Cool root beer syrup.
Using
tines of fork, scrape frozen root beer into icy flakes,
then mix gently in pan to blend. Spoon 3/4 cup root beer
granita into each of 6 clear glasses or dessert cups.
Top granita with scoop of ice cream. Drizzle each with 4
teaspoons root beer syrup and serve. |
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Pumpkin Pie with
Spiced Whipped Cream |
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Preparation
Preheat oven to 400°F. Reshape crust edge to form
high-standing rim. Bake crust until browned, pressing
bottom and sides of crust occasionally with back of
fork, about 14 minutes. Cool crust on rack. Reduce oven
temperature to 350°F.
Whisk
pumpkin, condensed milk, sour cream, 1 1/2 teaspoons
cinnamon, 1/2 teaspoon ginger, vanilla, and allspice in
large bowl to blend. Whisk in eggs. Pour into crust
(some filling may be left over).
Bake
pie until filling is puffed around sides and set in
center, about 55 minutes. Cool pie on rack. (Can be made
ahead. Let stand at room temperature 2 hours, or cover
and chill overnight.)
Beat
whipping cream, sugar, 1/2 teaspoon cinnamon, and 1/4
teaspoon ginger in bowl until peaks form. Spoon large
dollops around edge of pie and serve. |
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Vin Santo Zabaglione
with Orange and Grapefruit |
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Preparation
Cut
peel and white pith from oranges and grapefruit with a
sharp knife, then cut sections free from membranes.
Drain fruit in a large sieve set over a bowl 5 minutes,
reserving juice for another use. Toss fruit with 1
tablespoon sugar.
Beat
egg, remaining 2 tablespoons sugar, vin santo, cream of
tartar, and a pinch of salt in a double boiler or a
metal bowl set over a pot of simmering water with a
hand-held electric mixer at medium speed until slightly
thickened and frothy, about 5 minutes (mixture will
froth up and then subside a bit before thickening).
Remove from heat.
Divide fruit among 4 stemmed glasses and top with
zabaglione. Serve immediately. |
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Preparation
Preheat oven to 350°F. Stir 1/2 cup sugar and 1/4 cup
water in heavy small saucepan over low heat until sugar
dissolves. Increase heat; boil without stirring until
syrup is deep amber color, brushing down sides of pan
with wet pastry brush and swirling pan occasionally,
about 10 minutes. Divide caramel among six 3/4-cup
custard cups. Working quickly, tilt cups, coating
bottoms and part of sides.
Stir milk and 1/2 cup sugar in medium saucepan over low
heat just until sugar dissolves (milk will be lukewarm).
Whisk eggs in medium bowl until blended. Slowly whisk in
milk mixture. Whisk in vanilla and salt. Strain custard
into prepared cups.
Arrange cups in 13x9x2-inch metal baking pan. Pour
enough hot water into baking pan to come halfway up
sides of cups. Bake flans until just set in center,
about 50 minutes. Remove cups from water and let stand
30 minutes. Chill until cold, at least 4 hours and up to
1 day. Cut around sides of each cup to loosen flan; turn
out onto plate. |
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Brown Butter and
Peanut Brittle Ice Cream |
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Preparation
Melt
butter in small skillet over medium-low heat. Cook until
butter turns dark amber, stirring occasionally, about 6
minutes (do not burn). Pour through fine strainer into
small bowl. Bring cream and milk to simmer in large
saucepan. Whisk egg yolks, both sugars, and salt in
large bowl until thick and well blended. Add brown
butter; whisk to blend. Gradually whisk hot cream
mixture into yolk mixture; return to same saucepan. Stir
mixture over medium-low heat until instant-read
thermometer registers 178°F, about 5 minutes. Strain
custard into large bowl. Set bowl over larger bowl of
ice water. Stir until custard is cold. Stir in vanilla.
Process custard in ice cream maker according to
manufacturer's instructions. Add peanut brittle during
last 1 minute. Transfer ice cream to container; freeze.
DO AHEAD: Can be prepared 2 days ahead. Keep frozen. |
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