what to cook with heavy cream and bananas
If the grocery store isn't your favorite place, information technology should be. We're sleuthing for the best back-of-the-box recipes and every Sunday, Posie Harwood from 600 Acres will share our latest find.
Today: We interrupt our regularly scheduled Back of the Box content to bring you the side by side in our "Meet Our Contributors" series—Food52'south version of show and tell. Nosotros're asking some of the voices behind your favorite columns to share a recipe that represents them (and explain why). Here, Posie talks virtually why milking a cow makes for better desserts and argues for iii-ingredient dishes.
Tell u.s. about this recipe—what about it makes information technology you?
Have you always tasted raw foam from a Jersey cow? It's unbelievably good. If you've never had information technology, I imagine that tasting it will exist like living in blackness and white and suddenly seeing the globe in Technicolor.
My sisters and I were raised on Jersey milk and it is unmarried-handedly responsible for this dessert.
We ate this dessert so oftentimes when I was piffling, I honestly thought that everyone else did, too. I also thought it was all 1 word. Sadly, "bananasbrownsugarandcream" will go you nothing but quizzical looks in a eating house.
Luckily for you, I am unveiling this super hole-and-corner recipe. If a three-ingredient dessert doesn't seem similar much, consider cinnamon-carbohydrate toast or chocolate mousse. Simple is powerful.
These flavors—foam, bananas, chocolate-brown sugar—meld together to form something much greater than the sum of its parts. The heavy foam coats the bananas and transforms the dark-brown sugar into velvety, glutinous clumps. After a few minutes, the cream turns syrupy. A chocolate-brown sugar-heavy cream syrup—that's a cute thing.
Our Jersey cows, makers of the best cream around
Here'due south how to make it:
Showtime, yous piece bananas thickly into a bowl.
Side by side, crumble some dark brown sugar over the bowl. Don't exist shy about information technology.
Finally, douse it all with a few ladle-fulls of raw Jersey foam. If y'all don't have Jersey cream, endeavor and get your hands on the freshest, best quality cream you can. If you tin can only detect regular shop-bought cream, this will still exist excellent. Cream is practiced in any form!
This dessert is very humble. Just the flavors are worth sharing, and then if you desire something more than presentable, you could finesse it. Whip some foam and layer information technology with brown carbohydrate and sliced bananas in a shallow glass or tumbler.
Tell united states of america about your hometown and share a few snapshots (Instagram or otherwise) that represent your world, who yous are, and where you live?
I grew up on a farm well-nigh forty minutes north of Baltimore. This office of Maryland is all steeplechase state and farms: lush pastures, night, tangled forest, and low, rolling cornfields. My mother is a mechanical engineer-turned-stay-at-home-farmer. She milks a cow and makes her own yogurt and butter. My 3 sisters and I grew upward running wild: stream-walking and treasure-hunting and fort-building. Nosotros had pigs and sheep and chickens and a huge garden and three ponds to swim in. The farm is miles from whatever grocery store or gas station, so we made near things from scratch and had a lot of adventures.
What is your desert island nutrient (practicalities aside)?
Oh, hummus and pita I suppose. Or frozen grapes. Or lettuce sandwiches (iceburg lettuce, thick grainy bread, mayonnaise, and Jane's Krazy Mixed-Up Salt).
What is your vegetable spirit animal?
I practice love a adept saccharide snap pea: crunchy, sweet, juicy. I like the feeling of walking in bare feet through our garden in summer to selection them—the absurd dirt on my toes and the warm tangles of vines and pea tendrils. I search through all the greenery to discover the peas, then snap them off at their base. I consume one for every three I collect in the bowl for later.
What's one food you pretend to like only secretly hate?
This isn't strictly a nutrient, but I'm really not that into wine. Sure, I'll beverage it (twist my arm!) but I've yet to grade a real appreciation for information technology. I unremarkably fake information technology—because what sort of person doesn't bask vino?!
Here'southward what I do: Take a glass and take a few sips. Nod knowingly and murmur things like, "mmm, oak-y" and "wait at those legs!" while swishing it around a bit. All the while, wish the beverage was bubbly and lemon-y and laced with tequila.
What is your greatest/most heady culinary failure?
For a birthday party recently, I made an water ice cream block in advance. I planned to whip upwards some icing and frost it correct before serving. By 10 P.M., I had mayhap had one too many margaritas (yikes, tequila is a theme in this article!). I put cocoa powder, powdered sugar, and COLD butter in my stand mixer and turned it on at total-speed. The dry ingredients went everywhere. I was completely covered in a fine mist of cocoa and saccharide, and and then was my kitchen. Months later, I can still detect a slightly sugared grittiness to my counters.
Bananas, Chocolate-brown Sugar, and Foam
Serves two
ii bananas
one/2 cup dark chocolate-brown carbohydrate
i loving cup heavy cream (the all-time quality you can find)
See the full recipe (and save and impress information technology) here.
Photos by Posie Harwood
Source: https://food52.com/blog/13169-the-best-banana-dessert-only-has-3-ingredients