Heres another dessert idea for your next party.
Server warm or room temperature its a great way to end a meal!
2 tsp unsalted butter
1 banana, halved, then each half sliced lengthwise 2 tsp packed brown sugar
2 Tbsp rum (preferably dark)
2 tsp water
1/8 tsp freshly grated nutmeg
1/8 tsp cinnamon
Melt butter in a heavy 10-inch skillet over moderately high heat until foam subsides, about 2 minutes, then sauté banana, cut sides down, while shaking skillet, about 1 minute.
Remove skillet from heat and sprinkle brown sugar around banana, then pour rum around banana.
Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
Add water, nutmeg, cinnamon and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1–2 minutes.
Ingredients/Vanilla Bean Cookie
6 Tbsp unsalted butter, softened 2 Tbsp cold vegetable shortening 1 cup sugar
2 vanilla beans
1 large egg
1 tsp vanilla extract
1-1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
Method/Vanilla Bean Cookie
With an electric mixer, beat together the butter, shortening and 3/4 cup sugar until light and fluffy.
Halve the vanilla beans lengthwise. Scrape the seeds into the butter mixture and beat in egg and vanilla extract until combined well. Sift flour, baking powder and salt into the mixture and beat until just combined.
On a large sheet of wax paper, form the dough into a 10×2-inch log and roll up in wax paper. Chill dough until firm, at least 4 hours. Dough keeps up to 3 days wrapped in wax paper and foil.
Spread the remaining 1/4 cup sugar on a platter. Take the dough out of the wax paper and roll the log in the sugar, then cut the log into 1⁄4-inch slices. Dip the cut sides of the slices in the remaining sugar on the platter.
Arrange the cookies 1/2 inch apart on ungreased baking sheets and bake in batches at 375o in middle of oven 10–12 minutes or until edges are light gold.
With a metal spatula, transfer the cookies to a rack to cool. Cookies may be made two days ahead of use.
Ingredients/Coffee Cream Dip
1 tsp instant coffee granules 1 tsp hot water
1 cup chilled whipping cream 2 Tbsp powdered sugar
Method/Coffee Cream Dip
Dissolve instant coffee in 1 tsp hot water in small bowl.
Whip cream and sugar until medium-soft peaks form.
Add the coffee mixture to the cream and continue beating until stiff peaks form.
Reserve in refrigerator until service
For each skewer, use two cookies. Spoon a dollop of coffee cream on each cooking, then put a piece of Caramelized Banana on one of the cookies. Top the banana with the other cookie, then skewer.
Keep the cookies at room temperature; they will soften in the refrigerator.
A skewer that’s too big will crack the cookies.
You can give this a fall twist by making cinnamon cookies, caramel dip and caramelized apples.