Bulleit Bourbon Banana Curd

 

The first time I made The Faux Martha’s Banana Curd, I knew it wouldn’t be the last time. It took no time to make and it was pure unadulterated joy in a jar if you know what I mean? So this week when I realized the bananas on the counter wouldn’t be consumed in time, it only seemed natural to revisit this recipe again. But I wanted to do something slightly different this time – I wanted to up the ante, so the addition of bourbon only felt right. I enjoy how cooking with alcohol can transform what you’re making into something a little more magical than what you started with. And bourbon is one of the alcohols that I enjoy adding to my desserts. I think you’ll enjoy this addition to an already delicious fruit spread/topping.

I didn’t eat a lot of bananas growing up because they made me itch, but if they were cooked in something, it didn’t seem to bother me as much. I talked about this allergy in the previous grape vinaigrette post, check it out. My most familiar memories of banana creations growing up was my mom’s warm banana pudding. (yes, I said. “Warm.”)


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Do you remember walking in the house as a kid and the smell of something sweet caught your attention with the first squeak of the front door? Your feet landed across the threshold and you knew something good was happening, and you completely forgot that dinner had to precede your destiny with that slice of cake or pan of brownies. Your eyes swelled with anticipation and your nostrils were intoxicated by the heavenly aroma. And sometimes my mom would make me a small separate one with no bananas, just cookies, banana cream, french vanilla pudding and cool whip. Every bite inspired another sigh of joy that it was in my hands and entertaining every taste bud.

I often tell people about this dessert and I see the look of wonder in their eyes at the thought of warm banana pudding, but you shouldn’t second guess it. It’s amazing…well, at least to my family. But I digress, let’s make some boozy curd. If you really enjoy banana desserts, I’m sure this will make it to your top ten of delicious things to make for friends and family, your co-workers if you actually like them? (I, kid! :-)) I’m also contemplating a cocktail to make with this creamy goodness, so stay tuned for that!

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Bulleit Bourbon Banana Curd

Yields: 2 1/4 cups

3 over ripened bananas (smashed)
6 tablespoons unsalted butter
3/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract (Nielsen-Massey)
1/4 teaspoon kosher salt
4 egg yolks (large eggs)
1/4 cup Bulleit Bourbon Whiskey

Method

1. Smash your bananas in a bowl using a fork until you obtain a lumpy and creamy consistency. Yes, we’re talking bananas so the contradiction of lumpy and creamy works here. 🙂 Set aside.
2. Whisk your egg yolks in a separate bowl and set them aside.
3. Over medium-high heat in a 1.75 qt sauce pan, melt the butter first, then add your sugar, lemon juice, kosher salt & vanilla. Allow to cook for about 3 minutes until you achieve a smooth sauce and the sugar has fully dissolved.
4. Add your smashed bananas, stirring constantly, allow sauce to cook for about 4 minutes and mixture starts to bubble.
5. Remove about 1/4 cup of the hot banana sauce into the eggs, but you have to whisk it in quickly or else you’ll have scrambled eggs. Then you’ll have to crack more eggs and try it again.Pour the egg mixture back into the sauce pan, once again, whisking quickly to combine the ingredients. Add bourbon.
6. Allow sauce to cook for about 3 to 4 more minutes until the mixture becomes slightly transparent when coating a spoon. Taste to see if the bite of the alcohol has cooked out or if you want it a little on the boozy side, your good to go!
7. Transfer to blender, food processor or use a beurre stick to puree the mixture until smooth. I transferred it to my favorite Weck jars and store it in the fridge up to 3 weeks.

Banana Curd, Bourbon Banana Curd
This recipe would make a great gift for your foodie friends, a baby shower, housewarming etc. A dollop goes great in your acai bowl, granola cereal, oatmeal, a smoothie or nestled between two scoops of your favorite ice cream. The options are endless and I intend on coming back with a cocktail for you so there’s that!

Recipe adapted from The Faux Martha dot com

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Marshmallowy Cornflake Treats

Marshmallowy Cornflake TreatsIt makes me laugh when I think about some of the silly things my sister and I ate for dessert as kids. Prepare yourself, because this is pure unadulterated truth. When I was in my youth, I used to enjoy heating up fudge rounds in the microwave until the filling was slightly runny, and then I would proceed to drizzle it with milk. At first scrape of that gooey rich but soggy creation off of my plate, I was in heaven and you couldn’t persuade otherwise. This dessert when I think about it still warms my heart but I haven’t done it in years. That might have to change sooner than later.

My sister liked to take Nestle cookie dough and crumble it on a plate, heat it in the microwave for 20 seconds intervals while rotating the plate. Because back then our microwave wasn’t as ‘fancy schmancy’ as the one we have today. I’m sure this was completely unhealthy in one way or another but we survived it and these are our food memories. It’s one of things that I adore about food is the simple fact that no matter your likes or dislikes it has a way to connect with you and tell a story. 20140201-103149.jpg

It turns out that my mom was no world-famous pastry chef but she knew the basics and she knew what to do to satisfy our sweet tooth. This recipe is an accidental, oops! we don’t have any, kind of concoction. My mom made these for us when we were kids and it was clearly contrived from a day of wanting something sweet and missing a ‘key’ ingredient. There are some of you Rice Krispie treat purists out there thinking to yourselves. “cornflakes and marshmallows?!?!” And that’s o.k. But just in case you didn’t notice, the cereal companies have jumped on the bandwagon as well, they just sold it to you as breakfast food. So I hope you enjoy these and they somehow make their way into your family traditions, but if not, whip up a batch and tell me you’re not a believer?

Do tell me your favorite childhood desserts? I’m dying to hear it.mallowy corn flake treats

Mallowy Corn Flake TreatsMarshmallowy Cornflake Treats

10 ounces marshmallows (big or small)
1 stick unsalted butter
12 ounces plain corn flake cereal
1 oz heavy cream

Method
1. place butter into a medium sauce pot over medium heat. Once butter has completely melted, add heavy cream and then add the marshmallows a small handful at a time until completely melted and all the lumps are gone (unless you like the lumps).
2. Pour the cereal into a large mixing bowl. Pour the marshmallow mixture over the cereal and mix thoroughly using a wooden spoon until all the cereal is completely coated.
3. Spray a 9×13 pan with cooking spray or line it with parchment. Spoon all of the mixture into the dish. sprinkle a little powdered sugar on your hand or use a little butter to coat your palm and press the mixture down into the pan until completely even across the top (now you can cancel that pure barre membership). allow the mixture to cool down for about 20 minutes before cutting into desired shapes. Enjoy!Mallowy Corn flake treats