Showing posts with label banana split. Show all posts
Showing posts with label banana split. Show all posts

Thursday, February 27, 2014

Mini-Banana Splits for Book Clubs @LucyBurdette


LUCY BURDETTE: Being a writer is very hard work, right ladies? I don't know about the rest of you, but one of the best rewards for having written is the chance to meet with readers-especially book clubs and groups!

Last week, I was invited to meet with a group that has been reading and discussing for over twenty years. All of the women live somewhere on the Florida Keys, at least part time. (Though we did have one wonderful woman who'd come all the way from Miami to meet me. That may not sound so far to you, but it's a four hour drive--on a good day!) We had a marvelous meal at the Banana Cafe in Key West, with lots of laughter and chatter about their friendships and their lives and food, and of course, the Key West mysteries. (By the way, there is a fun scene in DEATH AND FOUR COURSES that takes place at the Banana Cafe.) Oh, how grateful I am when readers love one of my characters, even to the point where they might begin to believe she's real:). They brought me a rose and bought me a delicious yellowtail snapper dinner--I felt like a star and it was delightful!

As an additional treat, Jan brought me a bag of mini-bananas from her backyard tree. I like bananas a lot, but my husband is an addict. And he pronounced these little guys the best he'd ever eaten. So I knew I had to made something special with them. 

But I'm also on a crushing deadline. (That's writer-speak for way the heck behind!) Then it came to me--mini banana splits! So easy and forgiving:)

Ingredients:

Bananas, split
Ice cream
Other fruit of your choice, chopped
Nuts
Chocolate ganache or other syrup

Split the bananas!



Cut the fruit (I used strawberries and mango)



Arrange scoops of ice cream over the bananas



Sprinkle with nuts, nestle fruit around the edges



Drizzle with syrup. (I happened to have some homemade ganache on hand, but anything you choose will do!)



Enjoy!

Speaking of thanks, thanks to all the readers who bought MURDER WITH GANACHE over the past weeks. If you haven't gotten yours yet, GANACHE can be purchased wherever books are sold.
And please stay up on all the Key West foodie news by following Lucy on Facebook, Twitter, and Pinterest


In this compelling mystery Burdette successfully balances the serious topics of homeless youth and divided families with bad tourist cuisine, excellent cooking, and a mother’s quest to find true love for her daughter. Hayley may lose her mind, her job, and possibly her life, but she will always have her family’s love. Not to mention an appreciation of excellent food. Kings River Life
 












Tuesday, July 23, 2013

Coffeehouse Banana Split: my grown-up take on a kiddie classic with Magic Shell Chocolate by Cleo Coyle




The ice cream shop banana split is a classic childhood favorite. (Okay, so it's an adult favorite, too.) Typically, the banana is split lengthwise and served in a long dish with three ice cream scoops topped with chocolate and strawberry sauces, whipped cream, and chopped nuts.



The history of this dish dates back to 1904 Latrobe, Pennsylvania, where a 23-year-old apprentice pharmacist (who enjoyed inventing ice cream treats at the pharmacy soda fountain) first came up with the banana-based, triple scoop sundae. 

While in my youth I had no problem polishing off a banana split, these days that three-scoop boat is way too large for me to sink in one sitting. And after a full meal? In the vernacular of my Queens' neighborhood...Fuhgeddaboudit!

On the other hand, a taste of that heavenly combination would be a pleasant finale to any meal. If you think so, too, then voila!

Below you'll find my "Coffeehouse" version of this American classic. Basically, it's a fast, fun way of fancying up the kiddie sundae for the adult table. There's a nice "wow" factor in the look of it, too. If you make it, I sincerely hope you will...

Eat with (summer) joy!

~ Cleo Coyle








Cleo Coyle's
Coffeehouse
Banana Split 


To download this recipe in a PDF document that you can print, save, or share, click here.

My adult take on this childhood favorite starts with--

* A splash of Kahlúa at the bottom of an espresso cup. If you're not a fan of coffee liqueur, then try Baileys Irish Cream or a chocolate liqueur. If you'd rather not use alcohol, then simply omit it.

* Next comes a modest little scoop of gelato (or ice cream). In my photos, you see vanilla bean gelato. 

* Finally comes a whole strawberry and piece of banana, skewered by a Popsicle stick and covered in chocolate and nuts. The key to the recipe is using magic shell chocolate. I prefer to make my own, and I'm happy to show you how in the recipe following this one. In the meantime here are the...

Ingredients for
Chocolate-Dipped Fruit Skewers...

13 ripe strawberries (try to select uniform sizes close to 1-inch)

3 medium bananas (ripe but still firm)

1 cup magic shell chocolate (recipe follows this one)

1/2 cup finely chopped nuts (almonds, walnuts, or peanuts, your choice)

13 wooden Popsicle sticks

DIRECTIONS:


Step 1 - Prep and chill fruit: Remove green stems and hull the strawberries. For tips on hulling, click here to download another strawberry recipe of mine. Cut bananas into 1-inch pieces with flat ends. Do not use pointy banana tips. Place these fruit pieces in the freezer for 30 minutes (but no more than an hour). This will help prevent the fruit pieces from splitting in the next step.

Step 2 - Make your fruit skewers: With a paring knife, cut a shallow slit on the bottom (pointy) end of a chilled strawberry. With a firm grip on the berry, gently push the end of one Popsicle stick through it. Keep pushing until you see the stick protruding out the top end of the berry. Gently spear that end downward, into (but not completely through) a piece of banana. The little fruit skewer should now be able to stand upright on your plate (as in my photos). 

Troubleshooting tip: If you can't get it to stand up, you probably have too much of the Popsicle stick pushing through the banana. Adjust the fruit along the stick so the flat of the banana is on the plate and not the end of the Popsicle stick.

Step 3 - Re-chill: Once all the fruit skewers are finished, return them to the freezer for another 15 - 20  minutes to chill them up again. For instructions on making magic chocolate, go to the end of this recipe.

Step 4 - Prep plate: Cover a plate with plastic or aluminum foil. (If you don't, the chocolate may stick to the plate.)






Step 5 - Dip, sprinkle, and chill: Gently dip the fruit skewers into the warm magic chocolate. As you pull it out, allow the excess chocolate to drip off. Sprinkle with chopped nuts and stand it on the foil- or plastic-covered plate. 
When all of the skewers are finished, place them in the refrigerator or freezer for 10 minutes to set. 




STORE: You can keep the finished skewers in the fridge for many hours before dinner or even the day before. Or you can wrap them gently in plastic or foil and keep in the freezer for two to three weeks.


HOW TO MAKE
MAGIC SHELL CHOCOLATE

Although many versions of this basic recipe are posted all over the Internet, the original source appears to be award-winning Chef Thomas Keller, who allowed The New York Times to reprint his recipe.

The secret is the extra virgin, cold pressed coconut oil, which liquefies around a modest 76 degrees F. yet firms up fast when taken below that temperature. That's why you'll see a chocolate shell form quickly if you drizzle it over scoops of ice cream. 

Likewise, for my "Coffeehouse" Banana Split recipe, once the fruit is chilled and dipped, you can place it in the fridge and watch a shell form very quickly.

Makes 1 cup


Ingredients:


14 ounces (2-1/4 cups + 2 Tablespoons) chocolate chips*

1/4 cup extra virgin, cold pressed coconut oil**

*Chocolate chips can be milk chocolate, semi-sweet, or dark (bittersweet). In my photos, you see milk chocolate chips.

**Coconut oil is a very healthy oil IF you purchase the right kind--extra virgin, cold pressed. For a fast tutorial on what kind of coconut oil to purchase (and which I use and why), see my past recipe post, here.

Directions:  In a microwave-safe container, stir together chocolate chips and coconut oil. Microwave for 15 to 20 seconds then stop and stir the chips. Chocolate burns very easily so be sure to heat the mixture in short intervals. Return the container to the microwave for another 15 to 20 seconds. Stir again until chocolate is melted and smooth. 

This mixture is now ready to use in the above recipe or you can drizzle it over very cold ice cream and the "magic" shell will quickly form. The chocolate should stay in its liquid form unless chilled. If the mixture begins to solidify, return it to the microwave for 10 to 15 seconds and stir until melted and smooth once again.





Eat with joy! 

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.







To view the
Coffeehouse Mystery
book trailer, click here.
 





2 Week
Countdown to...

A Brew to a Kill


Last year's hardcover
bestseller, releasing
in its paperback 
edition! 


To learn more,
click here. 


"A foodie's delight...
And a satisfyingly
rich mystery."

~ Kirkus Reviews



The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes. 

 

The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here.