Baked Banana Rum Fritters

Ok, so after a long hiatus from cooking much other then vegetarian chili, I decided it was time to buy some fruit. One cannot live on beans and tomatoes alone (or maybe one can, but one should still probably eat some fruit occasionally,) so I bought a bunch of beautiful organic bananas. Aand then promptly forgot about them. You see, Agata and I discovered that if you add chili to nachos and throw on some cheese.. bam! whole new food. No need to eat the fruit. See what winter does to me? It's not pretty.

So now the bananas are starting to look a bit sad. If winter has two rules in my house, they are #1) big batches of chili and #2) spiced rum in everything. Having already explored rule #1 in relation to the aforementioned bananas with limited success (the bananas remain uneaten), I decided to explore rule #2, wherein the bananas are combined with spiced rum. Resounding success!

These fritters are best eaten warm, in great quantities, and along with a hot rum toddy.. They are simultaneously crispy and soft with lots of sweet baked banana. It's great.

Baked Banana Rum Fritters
based on a recipe by Nikki Gardner of DesignSponge

You'll need:

• 2 tbsp brown sugar
• 8 tbsp (1 stick) unsalted butter
• 1/4 tsp sea salt
• 1/2 cup milk
• 1/4 cup dark rum
• 1 cup flour
• 3 eggs
• 5 bananas, cut into small pieces.
• 1/4 cup powdered sugar for dusting

1. Pre-heat the oven to 425. 

2. Prepare the dough. Combine sugar, butter, salt, milk and rum in a saucepan and bring to a boil. Once you've got in boiling, reduce the heat to low and dump in the flour, all at once. Stir the mixture, which will pull away from the edges of the saucepan and stick together in about 30 seconds. Remove the pan from the heat and beat in the eggs one at a time, stirring until the dough is completely smooth after each addition.

3. Fold the banana into the dough. Butter a baking sheet. Make them really banana-y, its better that way. Maybe 70% banana to 30% dough? These fritters are really a celebration of all things banana - the dough is just to stick the whole thing together. Form the dough into small balls, about 1-2 inches in diameter, and put them on the baking sheet.  This is a messy process (although I suppose I could have used a spoon).

4. Bake until crisp and brown, 10 to 15 minutes.

5. Serve hot, sprinkled with icing sugar. 

Enjoy (and hope that spring comes soon). 

Cola Magic

I visited some good friends in Toronto recently, where one of them (who is a kitchen genius, really) served me a drink that rocked my world.

She had made a cola syrup - from scratch! on her stove! - and after taking my first sip a number of miraculous things occurred. (a) COLA! and (b) woah. Because after the first second, the resemblance ends. Suddenly it tastes like vanilla and lavender and cloves and .. all of those things combined. It's incredible. It kicks Coca-Cola's ass. It's like learning what coke could be, and maybe once was, before artificial flavoring and high-fructose corn syrup came and ruined the party for everyone. This drink is complex. And it is good. 

Recipes like this really typify all that I love about doin' it yourself. Every recipe, every project feels like a chance to rediscover everyday objects, everyday foods that are otherwise taken for granted.  Suddenly, cola goes from a somewhat trashy indulgence to a culinary revelation. (I mean really, who cooks with lavender?)

Using vanilla beans was another new one for me. I loved that I had to ask for them behind the counter at my local bulk food store - I felt like I had ascended to new culinary heights. At $5 for two they felt like a seriously expensive addition my basket at first.. until I found out that vanilla beans are a kind of rinse-and-repeat miracle item. When they are done adding their vanilla-ness your cola, you can rinse them and throw them in a jar with a cup of vodka or rum, forget about it for a month or so, and bam! You never need to use artificial vanilla flavoring again. And even better? When it starts to run low, you can top it up with more booze, and repeat the whole process. Magic.

Cola Syrup - originally adapted from Brooklyn Farmacy & Soda Fountain

I doubled the recipe, because you're going to want to share this one. 

You'll need:

Zest of 2 medium oranges
Zest of 1 large lime
Zest of 1 large lemon
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg, preferably freshly grated
1 section of a star anise pod, crushed
1/2 teaspoon dried lavender flowers
2 teaspoons minced ginger
1 one-and-a-half-inch piece vanilla bean, split
1/4 teaspoon citric acid (I got some in the canning section of the bulk food store)
2 cups plus 2 tablespoons sugar
1 tablespoon (packed) light brown sugar.

1. Combine 2 cups of water in a pot with zests, cinnamon, nutmeg, star anise, lavender, ginger, vanilla and citric acid. Reduce the heat to low, cover and simmer gently for 20 minutes.
2. Add sugar and stir until it dissolves.
3. Line a sieve or colander with a double thickness of cheesecloth and place over the bowl. Pour the contents of the pot through the sieve. Squeeze out the cheesecloth to get all the liquid.
4. Stir the syrup and let cool.

Add to soda water to taste and enjoy.

 

Shakshuka - bigger and better

Late the other night, Agata had a stroke of pure genius. We had a table full of tomatoes threatening to go bad, and we were running out of ideas. We've made canned tomatoes, dried tomatoes, salsa, tomato paste... we were feeling pretty much set for tomatoes.

It had been a long night, and we were drinking wine and doing our best to ignore the tomatoes calling to us from across the room. Someone (probably me) got hungry and we decided to make a quick pot of shakshuka, a favorite for cold, rainy fall nights.

For those of you who haven't yet discovered the joys of shakshuka, it's time. Shakshuka is an Arabic dish made with eggs poached in a spicy tomato sauce, flavored with lots of jalapenos, garlic, onions, paprika and cumin. The whole thing is served topped with feta cheese, cilantro, parsley and chives (or any of those things you happen to have in the fridge at the moment) and eaten with a big chunk of warmed pita bread. I was introduced to this recipe through Smitten Kitchen, and I will be forever in their debt.

So here comes the brilliance. As we were cutting up tomatoes for the sauce, Agata had a brainwave. Couldn't we just put ALL the tomatoes into the pot, (along with pretty much all the onions, hot peppers and cumin in the house), stew it up, and can it? The brilliance here is that, with the sauce pre-made and ready to go, our favorite comfort food just turned into the easiest meal ever.

The less brilliant part was the timing (notice the stovetop clock?).

We (or to be honest, Agata. I was more or less passed out on the table by this point) canned the shakshuka in quart jars for 45 minutes at a rolling boil, and added two tablespoons of lemon juice per quart to raise the acidity a bit. It worked a charm. Some cold winter day, we are going to love ourselves for this.

Next time, we'll just start the whole process about eight hours earlier.