Tag: dessert
Fried Banana Split with Dulce de Leches
Fried Banana Split with Dulce de Leches
While this isn’t directly Brazilian, the fried bananas and dulce de leche are(they’re also eaten in just about every Latin country in various forms of preparation). The banana split contains vanilla ice cream, whipped cream, toasted coconut, pecans, maraschino cherries, as well as the fried bananas and dulce de leches.
Servings: 2
Ingredients
- 2 bananas split lengthwise
- 1 large egg beaten
- 1/2 cup cassava flour
- vegetable oil for frying
- 1 tsp sugar
- vanilla ice cream
- pecans chopped
- toasted coconut
- whipped cream
- maraschino cherries
Dulce de Leches
- 1 can sweetened condensed milk
Instructions
- Place the sweetened condensed milk in a glass pie pan on a baking sheet filled with warm water. Cover with foil and place in a preheated 425 degree oven for 1 hour.
- Uncover and whisk out any lumps. Keep warm.
- Dredge the bananas in the flour, then egg, then back in the flour.
- Heat up 1/2” deep of vegetable oil in a skillet over medium heat. Add the bananas to the oil.
- Fry for 4 minutes a side. Drain grease on a wire rack and sprinkle with sugar.
Banana Split Assembly
- Scoop 3 scoops of ice cream in the bottom of a bowl. Cut the bananas in half so you have 4 pieces. Arrange them around the bowl.
Meskouta (Moroccan Orange Cake)
Meskouta (Moroccan Orange Cake)
Meskouta is a commonly eaten cake for dessert, snacks, and tea time in Morocco. While there are many different flavors, this cake in particular uses freshly squeezed orange juice and it’s zest that brings out a strong, citrusy flavor. The orange cake is usually made in a bundt cake pan, but there’s no reason it couldn’t be baked in a loaf or sheet pan. Once the cake is baked and cooled, spank a dusting of powdered sugar over the top.
Equipment
- standing mixer
- Bundt cake pan
Ingredients
- 1/2 cup freshly squeezed orange juice
- 3 tsp orange zest
- 4 large eggs
- 1/2 cup vegetable oil
- 1 1/2 cups sugar
- 2 cups flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- powdered sugar
Instructions
- Mix together the flour, baking powder, and salt. Set aside.
- Beat the eggs and sugar in a standing mixer until incorporated.
- Add in the oil and continue to mix on low speed.
- Add in the flour mixture a 1/2 cup at a time.
- Add in the orange juice, zest, and vanilla. Mix until smooth.
- Preheat the oven to 350 degrees. Grease and flour a bundt cake pan. Pour in the batter.
- Bake for 40 minutes. Use a toothpick to check for doneness. If it comes out clean, your cake is done. Allow to rest on a rack for 15 minutes before taking out of the pan.
Caakiri (Couscous Pudding)
Caakiri (Couscous Pudding)
Seriously…this is one of the best desserts I’ve eaten in a long time. Caakiri is an African couscous pudding that is eaten in countries such as Senegal, Angola, and Cameroon. Traditionally it was made with millet, but couscous became a more popular choice. Think of this as a rice pudding, but with couscous. This dessert is dairy heavy, but is well balanced in sweetness. The combination of the orange blossom water, cinnamon, and nutmeg have a particular aroma that permeates through your nose when you eat it. This couscous pudding is best served right after it’s made.
Ingredients
- 1 1/4 cup water
- 1 cup couscous
- 1/2 tsp salt
- 1 cup greek yogurt
- 1/2 cup sour cream
- 1/2 cup evaporated milk
- 1/3 cup sugar
- 1 tsp orange blossom water
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
Toppings
- golden raisins
- fresh fruit blueberries, pineapple, etc
- nutmeg
Instructions
- Bring the water and salt to a boil in a small pot. Stir in the couscous. Take off the heat. Cover and let rest for 15 minutes. Fluff with a fork. Let cool completely.
- Mix together the greek yogurt, sour cream, evaporated milk, orange blossom water, sugar, cinnamon, and nutmeg.
- Stir in the couscous, making sure any lumps are broken up.
