Fruits – Rants Raves and Recipes

October 28, 2017March 7, 2021

Cinnamon Raisin Banana Bread

The junior member of the clan has of late developed a taste for cinnamon raisin bread, to the detriment of his bananas for breakfast. So with a whole lot of bananas about to go south, I figured I would make banana bread, but then got to thinking, why not add the cinnamon and raisins?

Ingredients for Cinnamon Raisin Banana Bread

3- 4 Overripe bananas
½ cup butter softened
1 cup dark brown sugar
2 whole eggs
2 cups all purpose flour
2 tsp baking powder
pinch of salt
1- 1½ cups loosely packed raisins
1/3 cup of granulated sugar
1½ Tbs cinnamon

Directions for Cinnamon Raisin Banana Bread

Preheat oven to 350º,

Lightly grease a loaf pan,

In a bowl combine the flour, baking powder and salt,

In a separate bowl whisk together the cinnamon and granulated sugar.

In a mixer on low speed cream the butter and sugar. When well blended add the bananas and mix until they are fully mashed and incorporated.

Add the eggs one at a time, adding after each is fully combined.

With the mixer on low add the flour, baking powder and salt. and continue to mix until all the ingredients are gully combined.

With the mixer still on low add the raisins. Once combined remove the mixer bowl scraping down the sides.

Add about ½ the cinnamon sugar mixture and with a spatula whirl it into the batter, once mixed in, add the remaining cinnamon and whirl that into the mixture.

Pour into the lightly greased loaf pan and bake in the center of the oven for 60 – 80 minutes until a toothpick inserted into the center of the oaf comes out clean.

Place on to a wire rack and allow to cool for about 5 minutes then remove from the pan by inverting onto a wire rack, once removed from the pan turn the bread right side up.

Here are a few items to help make this recipe:

Bananas, raisins, cinnamon in bread? I would rather have it plain with a little sliced chicken inside, not a S.A.P.P. dish but I did like the melted butter, so only 3 paws and skip the fruits and bring on the meats!

Yum

Cinnamon Raisin Banana Bread

Ingredients

3- 4 Overripe bananas
½ cup butter softened
1 cup dark brown sugar
2 whole eggs
2 cups all purpose flour
2 tsp baking powder
pinch of salt
1- 1½ cups loosely packed raisins
1/3 cup of granulated sugar
1½ Tbs cinnamon

Instructions

Preheat oven to 350º,
Lightly grease a loaf pan,
In a bowl combine the flour, baking powder and salt,
In a separate bowl whisk together the cinnamon and granulated sugar.
In a mixer on low speed cream the butter and sugar. When well blended add the bananas and mix until they are fully mashed and incorporated.
Add the eggs one at a time, adding after each is fully combined.
With the mixer on low add the flour, baking powder and salt. and continue to mix until all the ingredients are gully combined.
With the mixer still on low add the raisins. Once combined remove the mixer bowl scraping down the sides.
Add about ½ the cinnamon sugar mixture and with a spatula whirl it into the batter, once mixed in, add the remaining cinnmon andwhirl that into the mixture.
Pour into the lightly greased loaf pan and bake in the center of the oven for 60 - 80 minutes until a toothpick inserted into the center of the oaf comes out clean.
Place on to a wire rack and allow to cool for about 5 minutes then remove from the pan by inverting onto a wire rack, once removed from the pan turn the bread right side up.

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September 30, 2017March 14, 2021

Orange Crepes with Orange Sauce

My interior decorator is constantly rearranging my kitchen utensils. So when my crêpe pan showed up, hanging on the wall, I started to think of things I can do with crepes, and as my decorator was having an unnumbered birthday I thought of dessert crepes in lieu of a cake.

The recipe for the crepes is from Jacques Pepin’s recipe for crepes Suzette and is a simple and easy to use recipe and will make 6-7 8½” Crepes.

The filling is an adaptation of a recipe I found on an Emeril site, and will make enough filling for about 6-7 crepes.

The sauce is a take off an orange crème anglaise.

Ingredients for Orange Crepes with Orange Sauce

Orange Filling

8oz Cream Cheese at room temperature
¼ cup sour cream
¼ granulated sugar
1 Tbs zest of orange
¼ cup Orange juice no pulp
½ the zested orange slices coarsely chopped (optional)

Orange Sauce

4 Tbs butter melted
¾ cup granulated sugar
¾ cup Orange juice no pulp
1 Tbs zest of Orange
3 eggs yolks

Crepe batter

2 Eggs
¾ cup all purpose flour
½ cup whole milk
Pinch of salt
½ tsp granulated sugar
1/3 cup of water
1 Tbs vegetable oil
2-3 Tbs Confectioners sugar for dusting
1 Tbs Orange Zest

Directions for Orange Crepes with Orange Sauce

Filling:

Place all the ingredients into the bowl of a mixer and whisk until smooth and completely incorporated. Once smooth place into a bowl and refrigerate for at least an hour.

Sauce:

In a sauce pan place the butter, sugar, ½cup of the sugar, the OJ and the zest and slowly bring up to almost a boil stirring constantly until the sugar is fully dissolved.

In a separate bowl take the remaining sugar and the egg yolks and whisk until fully combined.

Once the sauce comes up to heat and the sugar is fully dissolved, slowly add about 4 oz to the egg yolks in a slow stream while whisking continuously ( this technique is called tempering the eggs and will prevent them from scrambling when put into the hot liquid). Once combined add the egg mixture back to the sauce pot and slowly bring up to a boil to thicken while stirring constantly.

Once thickened pour through a strainer into a clean bowl set in an ice bath and stir to cool the mixture. When cooled pour into a pitcher and store in the refrigerator covered until ready to serve.

Crepes:

In a bowl combine the eggs,flour, milk,salt and sugar into a bowl and whisk until smooth with no lumps visible.

Once smooth add the water and oil, and zest and whisk until you have a smooth thin batter.

Using a crêpe pan or small fry pan, lightly butter the pan and pour a small amount of batter into the pan and swirl to create a thin round crêpe. Cook for 30-60 seconds until the bottom is lightly browned and small bubbles appear around the edge of the crêpe. Flip and cook an additional 20 seconds then flip onto a plate so that the better looking browned side is down.

Serve right away or you can hold the crepes for a while in a 180° oven covered with a damp towel, or you can layer between parchment or wax paper and place in an air tight bag and refrigerate or freeze.

Assembly:

Place a crêpe darker side down and spoon enough filling to cover ½ the crêpe. Fold over the crêpe then fold in half a second time so that you end up with a pie slice shaped crêpe. Arrange one or two on a plate, garnish with a wedge of the orange from the zest, pour some of the sauce over the top, then sprinkle lightly with the powdered sugar.

Enjoy!

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July 30, 2017February 25, 2021

Mrs. McCarthy’s Award-Winning Strawberry Scones

I couldn’t believe that the producers of the Father Brown series haven’t made a cook book of Mrs. McCarthy’s favorite recipes including her “award-winning strawberry scones”.

According to the lore of the show the recipe was handed down from her grandmother who made them for King George IV when he visited Kilkenny Castle in 1826 (he didn’t). King Edward VII did however in 1904.

An alternative to the story is Sid’s assertion that Mrs. McCarthy stole the recipe from a Mrs. O’Boyle perhaps a truer version as the King story does have some holes in it !. What ever the truths be told, strawberry scones are a staple in the show.

I saw a number of sites that had mention of English Scones as a staple for this recipe, however since Mrs. McCarthy’s family came from Ireland a Irish scone would be more apropos.

Among the variables in the recipe, what is the topping on the strawberries, is it whipped cream, double cream or maybe clotted cream ?

Is it strawberry preserve or fresh strawberries, or a combination of both ?

This isn’t “THE Official” Mrs. McCarthy scone”, more a tongue in cheek title, I hope the producers of “Father Brown” find no offense. Going through many versions of scone recipes particularly of the “Irish” Version” I settled on a slightly enhanced version of my family scone recipe (see best Scottish Scones in recipe search). As this is a dessert scone we added slightly more sugar with a light sugar topping and increased the amount of baking powder which seem to be more in line with the Irish scone recipes that I found. Also most good Irish baking recipes of old, will use buttermilk instead of whole milk or cream and of course a fantastic Irish Butter.

The secret to a good scone is not to “overwork” the dough. Gently mix to incorporate all the ingredients then very gently knead only a few times, press out and gently roll and cut and cook.

Ingredients for Strawberry Scones

¾ cup of buttermilk
1 egg beaten
2 cups of flour
3 Tbs granulaed sugar
1 Tbs + 1 tsp Baking powder
½ tsp salt
1/3 cup Kerrygold Pure Irish butter = 5 1/3 Tbs cut to small cubes
Extra flour for dusting table and roller.
1-2 Tbs granulated sugar for topping.
1 jar good strawberry preserves
Fresh strawberries cored and cut into quarters
Clotted Cream or Whipped cream
1 Tbs shortening for baking sheet

Directions for Strawberry Scones

Preheat oven to 425º.

In the bowl of a food processor with a pastry blade place the flour, sugar, baking powder, salt and butter. Pulse until you have a mixture the consistency of cornmeal.

Empty into a mixing bowl.

Place the buttermilk and egg into a measuring cup and beat the egg well, you should have approximately 1 cup of liquid, if not add a little more buttermilk. If more don’t worry the extra flour in the kneading process will take care of it.

Add the liquid to the dry ingredients and mix until all is combined.

Scrap out of bowl onto a well floured table and gently knead 5-6 times.

Gently roll out to a rectangle about ½ inch thick and using a round cookie cutter cut into rounds and place them on a lightly greased baking sheet.

Take remaining dough and gently pull together and roll out and cut until all the dough is used.

Lightly sprinkle sugar on top of all the scones.

Place the baking sheet in the center of the preheated oven and bake for 12 minutes until very lightly browned.

Remove from the oven and place the scones on a wire rack to cool.

Assembly:

Cut the scones in half and lightly spread some preserve on the bottom on each.

Cut the quartered strawberries into 2 or 3 elongated slices and place as many on top of the preserve in a single layer as will fit.

Take the Clotted Cream and lightly stir to loosen and place a large dollop on top of the strawberries, smooth out slightly and top with the scone top. If you can’t find Clotted Cream use lightly sweetened whipped cream that is whipped quite stiff,

The Scones and the Clotted Cream are to die for, not so sure about those red things, I would have perfered roast beef on them, still a 5 paw effort!

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