GOLDEN VALLEY, Minn -- Chef Patrick Moore, the Getaway Gourmet, tempts taste buds with great cabin recipes. He will be appearing at the 8th annual Lake Home and Cabin Show, Friday, Feb. 10 - Sunday, Feb. 12. For more information, please visit Lake Home and Cabin Show.
Banana French Toast
8 portions/16 pieces
INGREDIENTS
1 1/2 cups heavy cream
1/4 cup milk
1/2 cup powdered sugar
2 eggs
1 tsp vanilla
1 tsp cinnamon
1/8 tsp nutmeg
16 slices texas toast
4 bananas- sliced
1/4 cup powdered sugar
brown sugar glaze (from recipe below)
strawberries or other fruit for garnish
DIRECTIONS
1. In a large mixing bowl, add powdered sugar, cinnamon, nutmeg and salt and mix together. Add eggs to dry ingredients and mix. Add milk and heavy cream and whisk together until incorporated. Save until needed.
2. Whisk batter to mix spices before using. Batter will last up to 5 days, covered and stored in the refrigerator.
3. Heat a nonstick skillet on med heat. Spray skillet with vegetable spray. Dip texas toast in batter on both sides. Wipe off excess batter on side of bowl. Place battered bread on skillet, repeat with other bread until skillet is full.
4. Cook 2-3 minutes, or until bottom is golden brown. Flip french toast and cook on other side for an additional 2-3 minutes or until golden brown.
5. Serve with Bananas and Brown Sugar Glaze and a sprinkle of powdered sugar. Garnish with a fresh strawberry.
BANANA BROWN SUGAR GLAZE
8/ 2 ounce portions
INGREDIENTS
2 cup brown sugar 1/4 cup water
1 oz. banana liquor
1 tsp vanilla 1/2 stick butter
1 bananas- sliced
DIRECTIONS
1. Heat a medium sauce pan over med heat add water and brown sugar to sauce pan and heat to dissolve sugar.
2. Add vanilla and banana liquor and simmer for 3-4 minutes. Liquor will catch on fire if it hits flame but will not be too big.
3. Remove sugar from heat and let cool slightly.
4. Cut butter into small chunks and add to cooling sugar mixture.
5. Whisk butter into syrup mixture to incor¬porate. **You must stir constantly or the butter will break.**
6. Add sliced bananas and let stand at room temp. Bananas will soften form the heat of the sugar.
7. Ladle glaze over french toast with fresh sliced bananas.
8. Garnish with powdered sugar.
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