Your Life A to Z Recipe: Friday, September 27, 2013
By: Chef Matt Taylor
Bananas Foster French Toast
2ea. Bananas (slightly under-ripe/sliced into rounds)
1C. Maple Syrup
In a sauce pan bring the maple syrup to a boil, and reduce slightly. Add the bananas and cook for 1-2 minutes; add the rum, ignite to cook off the raw alcohol taste. Once the flame subsides slowly add the butter in small amounts at a time to thicken the sauce. Set the sauce aside in a warm place until it is ready for use.
1C. Mascarpone Cheese
1ea. Vanilla bean
4T. Powdered Sugar
4ea. Sliced of thick cut bread, preferably brioche or another egg bread
¼ C. Vegetable Oil
Combine the mascarpone, vanilla bean, powdered sugar and honey until all is completely incorporated. Spread the mixture evenly between two slices each of the toast making a “sandwich”.
In a heavy bottomed sauce pan heat your vegetable oil over medium heat. Gently dip your “sandwiches” in the beaten egg mixture and place in the oil. Cook the French toast for approximately 3 minutes a side or until golden brown and warmed through.
Spoon the bananas foster sauce over the top the French toast sandwiches evenly, top with powdered sugar, and or fresh fruit if desired.
1C. rice wine vinegar
1C. granulated sugar
With a heavy duty vegetable peeler, peel the watermelon then dice it into ½ inch by ½ inch cubes. Place in heavy bottomed dish.
In a heavy bottomed sauce pot, combine the vinegar, sugar, water, grenadine and salt. Bring to a boil over high heat for two minutes. Pour the pickling liquid over the watermelon, and place immediately in the refrigerator. Allow the pickling liquid cool completely before serving, the more time in the liquid the more flavors the watermelon will have.
*this can be done in large batches even months in advance, and used for various things throughout the year.