Thursday, May 25, 2017
Saturday, May 13, 2017
The other day I was scrolling through WordPress Reader, looking at posts of blogs I follow, when a "suggested" one popped up. It was actually a political rant from England, but it mentioned a dessert I'd never heard of before: Hello to the Queen. The narrative suggested that it was well known so I Googled it. It turns out it's a dish that served in the touristy places where backpackers in India hang out. I searched a bit and found it mentioned in a handful of blogs such as Salad Days. The consensus seemed to be that once a guy from Israel asked for all the ingredients in this sundae - only in huge amounts. He put it all together and gave it a grand name. Other travelers thought it looked pretty good and so it became a common request along the hiking circuit in India. As far as I could tell it always has a base of a broken up Digestive brand biscuit or a graham cracker square, followed by warm chocolate sauce, caramelized bananas, vanilla ice cream, and finished with whipped cream. I read that some include chocolate chips, nuts, and even marshmallows - so I think anything goes. It's so easy kids can make it if an adult helped them with the caramelized bananas. Below is a no frills recipe for caramelizing the bananas as well as the steps in assembling this super easy glorified banana split.
Easy Caramelized Bananas
Place 1/4 cup butter, 1/4 cup brown sugar and a couple bananas that have been cut in half and then lengthwise into a stick proof skillet. Gently give just a stir or two while the butter and sugar melt over medium high heat.
Let the banana pieces sit undisturbed in the melted mixture for about 5 minutes a side or until they are lightly browned. Be careful when turning the banana piece over so it will stay together.
Directions for Assembling Hello to the Queen:
Break up a Digestive biscuit or graham cracker square in the bottom of each serving bowl.
Drizzle one tablespoon of warm chocolate sauce over the biscuit.
Add two caramelized banana slices to each bowl.
Set a scoop of vanilla ice cream on top.
Heap on the whipped cream.
Drizzle another tablespoon of chocolate sauce over the top and dig in!
Wednesday, April 26, 2017
One of the best things about spending time in Southwest Florida is key lime pie. During my time there this winter, it was definitely my dessert of choice and I sampled lots of different varieties. Some were like cheese cake, others were frozen, and one was even blended with mango. However, this version won out because of the sheer boldness of pairing something tangy with an Oreo cookie crust. I got this recipe from Roy's childhood Sunday school/high school pal, Judy. She is a petite ball of energy with a huge heart. Her husband David developed this amazing dessert by using key limes right from a tree in their yard. Besides being a whole lot smaller and and a little bit harder to juice than regular limes, key limes seem to be tarter as well. I bet regular lime juice could be substituted, but the result might be less tangy. What ever juice is used, the first bite of the resulting pie will conjure up images of palm trees, sandy beaches, and endless summer! Enjoy!
3 egg yolks
1 (14 oz.) can sweetened condensed milk
Juice from about 18 key limes (1/2 cup), or Nellies brand key lime juice
Oreo cookie pie shell
Whipped cream or Cool Whip
Extra lime slices for garnish
Using electric mixture, combine all ingredients together for 3 to 4 minutes.
Pour into Oreo cookie pie shell, Bake at 325 degrees for 25 minutes.
Let cool, then place in refrigerator to chill. Garnish with lime slices. Serve with whipped cream.
Tuesday, April 25, 2017
Last December we had the wonderful experience of exploring the South Island of New Zealand with two of our daughters. It is an understatement to say it is breathtakingly beautiful! In the Down-under, our winter is their summer and they were just coming out of spring when we were there at Christmas time. We found ourselves traveling from Dunedin to the old mining town of Cardrona on Christmas Eve. Since all the stores would be closed the next day, we stopped at a grocery along the way and I found a package of lamb lollipops that had been price reduced for a quick sale. This was a real find because, as it was explained to me, lamb in New Zealand is priced even higher than in the states due to the fact that most of it is exported. I fixed the recipe posted here on Christmas day and it was so, so delicious! Now that we are home and it is spring time, I found myself craving some lamb lollipops! Once again I lucked out and found it at Sam's Club for five dollars a pound (again reduced for quick sale). However, I had to do the lollipop prep myself. I just sliced the rack into chops and scraped the flesh on the bone downward to fashion out a rounded shape at the bottom. "They" say that marinated meat in citrus is a no-no, but in this case the combination of lemon, rosemary, and garlic with the flavor of the lamb is fantastic!
Ingredients and Procedure for Lamb Lollipops and Lemon Yogurt Sauce - Servers 4 to 6
2 pounds Frenched lamb rack
1/2 cup olive oil
1/4 cup fresh lemon juice
2 garlic cloves put through press or 1/4 teaspoon garlic powder
1 tablespoon fresh chopped rosemary or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup Greek yogurt
Preheat oven to 425 degrees. Remove lamb rack from package, slice into chops by cutting between bones, and push down flesh so remaining bone looks like a lollipop stick. Place in an oven safe baking dish.
Whisk together oil, lemon juice, garlic, rosemary, salt, and pepper. Set aside 2 tablespoons of the mixture. Pour remaining marinade over the lamb in the baking dish.
Bake 20 minutes if chops are less than an inch thick. If the chops are larger, bake 10 to 20 minutes longer. Internal Fahrenheit temperature will be 145 for rare, 160 for medium, 170 for well done.
Stir the 2 tablespoons of set aside marinade into the yogurt until well combined.
Serve the lamb lollipops with the lemon yogurt sauce on the side.
Saturday, March 25, 2017
salads and crispy fried it to sprinkle over eggs, but we also enjoyed it in soup. This one is healthy but still robust enough to be hearty on a chilly spring day. A bonus: it can be make in a snap!