GOLDEN VALLEY, Minn.-- April 2012 marks the opening of the 83rd season at Madden's on Gull Lake. Although the resort itself is closed until April, one of its restaurants, The Classic at Madden', is welcoming guests for a romantic Valentine's dinner February 10 - 14.
Since no Valentine's Dinner is complete without a mouth-watering dessert, Madden's Executive Chef, Matias Latorre joined us to show viewers how to create their own version of his caramelized bananas. He has also brought some great wines that are the perfect complement to your holiday dinner.
2 tablespoons unsalted butter
1/4 cup dark brown sugar
1/4 teaspoon ground allspice
1/2 teaspoon freshly ground nutmeg
2 under ripe bananas, sliced lengthwise
1/4 cup dark rum
2 tablespoon Grand Marnier (orange liquor)
1 cup whipped cream
1 tablespoon powder sugar
¾ cup mascarpone cheese
1 teaspoon vanilla extract
4 thick slices of pound cake or your favorite cake like banana, walnut, etc.
4 tablespoons chopped walnut
1/2 teaspoon finely grated orange zest
To make the whipped mascarpone cheese, whip the mascarpone in a mixing bowl with the vanilla extract and powder sugar until soft. Start folding in the whipped cream slowly until the mixture is well incorporated. Keep in the fridge.
Melt butter in a 10-inch heavy skillet over low heat. Add brown sugar, allspice and nutmeg and stir until sugar dissolves. Add Grand Marnier and bring sauce to simmer. Add bananas and cook for approximately one minute on each side while carefully spooning sauce over bananas as they are cooking. Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency.
Place the sliced cake on a plate. Add the cooked bananas on top and pour the caramel sauce on top of the sliced bananas. Add the mascarpone cheese and sprinkle the chopped walnuts. Finish with fresh orange zest. Serve immediately.
Wine Pairing: No Valentine's Day Dinner is complete without a great wine. Sweet wines will go great with this dessert. Two Suggestions:
• Moscato: a white sparkling sweet wine originally from northern Italy.
• Riesling: a sweet German style wine.
Both styles with the high sweetness will pair well with the caramel and help extract flavors.
Other wine suggestions:
For meat dishes such as beef tenderloin, Matias recommends basing the pairing off of the sauce served with the meal. The sauce is what brings all of the flavors together in a dish. Various meats like rack of lamb or a braised veal osso bucco, go with South American reds like Carmenere from Chile or Malbec from Argentina.
To sign up for Madden's cooking classes that start March 6 with Executive Chef Matias himself, head to the Madden's website www.maddens.com or call 800.642.5363.