Bahama Mama Banana Rum Cake

Sometimes I'm not sure why I do this little blog.  I seriously doubt that it's the highlight of anyone's day and frankly it can be a lot of work.  But then I think of the 'rents and how disappointed they'd both be if I quit.  I mean it truly gives them something to do besides play pickle ball all morning and search for someone to have post-golf cocktails with all afternoon!  But, that's retirement in The Villages.

When they're not doing that, my dad gets hungry, surfs my site and yells, "Hey Charlie, you've gotta see what Dilla has on here today.  You should make it for me."  So that's kept him out of trouble for about 15 minutes and in turn gives my mom a couple of tasks.  First call me to say "thanks a lot for THAT, daughter" and then trudge into the kitchen to pour a glass of wine (or maybe it's me that does that) and make whatever it was that got Pops all exited.  Win-win.  

So, sorry in advance, Nan.  (Pssst....Pop.  You'll want her to make this one!)  To be honest, I was initially drawn to this by the name....Bahama Mama Banana Rum Cake.  How fun does that sound?  Oh, and the booze!!  I'm not much of a liquor drinker (I said liquor.  NOT wine) but I love it in food and what goes together better than rum and bananas?  This is the perfect marriage (just like the 'rents') of Rum Cake and Banana Bread and the Dark Rum Glaze provides great moisture and sends this over the top.  I had a little bit of the glaze left over, so when I served this to hubs, I threw on a scoop of vanilla ice cream and drizzled the extra warm sauce over the top.  Un.  Be.  Lieve.  A.  Ble.  I had to make an extra batch of the glaze so he could eat the rest of the cake this way!

Here's the recipe:

Bahama Mama Banana Rum Cake

Sticky, Chewy, Messy, Gooey by Jill O'Connor

For the Dark Rum Glaze:
1/2 cup (1 stick) unsalted butter
1/4 cup water
1/2 cup firmly packed light or dark brown sugar (I used dark, because that's what I had)
1/2 cup granulated sugar
1/2 cup dark rum

For the Cake:
1 1/2 cups chopped pecans, toasted (I left out the pecans in the baking process, because I knew I'd be serving this to people that can't have or don't like nuts.  I, instead, sprinkled them on top when I served it.)
1 1/2 cups (3 sticks) unsalted butter
2 cups granulated sugar
1 cup firmly packed light or dark brown sugar
5 large eggs, at room temperature
1 cup mashed very ripe bananas (about 3 medium bananas)
2 teaspoons pure vanilla extract
3 tablespoons dark rum
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup sour cream

To make the glaze:  Combine the butter, water and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil.  Immediately reduce the heat to medium-low and simmer for 5 minutes.  Remove from the heat and stir in the rum.  Set aside and keep warm.

To make the cake:  Position a rack in the middle of the oven and preheat to 350 deg. F.  Spray a 10-cup tube pan with nonstick cooking spray.  Sprinkle the pecans in the bottom of the pan.  Set aside.

In a large bowl, with an electric mixer set on medium speed, beat together the butter and sugars until the mixture is light and fluffy.  Beat in the eggs, one a a time, mixing well after each addition.  Beat in the mashed bananas, vanilla, and rum.  Sift the flour, baking soda, baking powder, and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain.  Fold in the sour cream.  Spoon the batter over the nuts in the pan and spread to the edge of the pan using the back of the rubber spatula.

Bake until a wooden skewer inserted in the center of the cake comes out with no more than a few moist crumbs clinging to it, 60 to 80 minutes.  Transfer to a wire rack and let cool for 5 minutes.  Use a wooden skewer to poke holes all over the cake and pour 1/4 cup of the warm glaze over the cake.  Let the cake cool for 5 minutes more.  Place a serving platter over the pan and invert to release the cake onto the platter.  Spoon the remaining glaze over the cake, a little at a time, and let stand until the glaze is completely absorbed into the cake.  If the glaze starts to pool at the base of the cake, us a small metal spatula to spread it up and around the sides of the cake.  As the glaze hardens, this will encase the cake in a rummy, sugary shell.

Let the cake cool completely before cutting into wedges and serving.  This cake will last 2 to 3 days if covered well.

Peach and Blackberry Upside-Downer and a Happy Birthday!

That handsome dude is my stepson and he's 31 today!  He moved to B-ham a few years ago when hubs decided to buy a carwash and he's been running it ever since.  It's open 7 days a week which means unless he's lucky and it rains, he doesn't get many days off.  So as a little birthday treat, hubs offered to take over for the day.  And guess what?  It rained!  It's starting to clear up, so hopefully cars are lining up to get washed, hubs is having to work his fingers to the bone and Barry is thoroughly enjoying his birthday!

In honor of his day, and because I had peaches I needed to use TODAY, I made this Peach and Blackberry Upside-Downer.  Isn't it beautiful?  I love the colors.

And look at how all of the juices from the fruit just soaked right into the cake to make it ultra moist.

This is quick, easy and sooooo delicious!  Don't worry, Barry......I saved you a piece!!  Have a fabulous birthday.

Peach and Blackberry Upside-Downer

Dorie Greenspan, BAKING From My Home to Yours

Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 3/4 sticks (14 tablespoons) unsalted butter, at room temperature
1 cup minus 2 tablespoons sugar
2 large eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/3 cup whole milk
3 large peaches pealed, pitted and sliced
10-15 blackberries (you could also use raspberries)

Directions:
Center a rack in the oven and preheat the oven to 350 degrees F.  Put an 8 x 2-inch round cake pan on a baking sheet.

Whisk together the flour, baking powder, cinnamon and salt.

Melt 6 tablespoons of the butter in a small saucepan.  Sprinkle in 6 tablespoons of the sugar and cook, stirring, until the mixture comes to a boil.  Pour this evenly over the bottom of the cake pan, then scatter over the nuts and top with the peaches and blackberries, pressing the fruit gently into the sugar mixture.  Set aside.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the remaining stick (8 tablespoons) of butter on medium speed until smooth.  Add the remaining 1/2 cup sugar and continue to beat until pale and creamy, about 3 minutes.  Add the eggs one at a time, beating for 1 minute after each addition and scraping down the bowl as needed.  Pour in the vanilla and almond extracts.  Reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter.  Mix in the milk, then the rest of the dry ingredients.  Spoon the batter over the fruit and smooth the top with a rubber spatula.

Bake for 40-45 minutes, or until the cake is golden and a thin knife inserted into the center of the cake comes out clean.  Remove it from the oven and let it rest for 30 minutes to give the juices a chance to settle into the cake.  Run a blunt knife between the sides of the pan and the cake.  Carefully invert the cake onto a serving platter.  If any of the fruit sticks to the plan, just scrape it out and return it to the cake.

Herb-a-licious

It doesn't seem like it's been three months since I planted my herb garden, but here's what it looked like the day everything went into the ground (minus the rosemary....it went in last year) in mid-April.

This is what it looks like today.

Look how pitiful and bare.

Look at all that goodness now.  I figured I needed to get busy and find ways to use some of this stuff

Lets start with the sage.  I tend to think of using sage more in the Fall with things like butternut squash or  tossing some in some browned butter and pouring over gnocchi or ravioli or even orzo.

But since I've got an abundance, I think I may try making some sage pesto and tossing it over some pasta.

Speaking of pesto......

I've got basil coming out of my you-knw-what!

I've got the Italian variety which I've been snipping at practically daily and using with all of the delicious farm stand tomatoes which are so easy to find right now.

And because I tend to live by the philosophy that more is better, I planted two of these.....boxwood basil.  It's used the same way as the other basil, but it also looks great in the garden.  Grows just like a boxwood so it's great to use for a border plant.  I, of course, just planted mine haphazardly, because I suck at planning.

Like I said...a shitload of basil.  So I've also been using it for a deliciously simple vinaigrette and of all things,  ice cream...yes ice cream (I'll be posting that soon).   What's your favorite way to use your your basil?

I've also got tons and tons of lemon thyme.  I had no idea it grew and spread all over the place like mint. Hubs threatened to take the weed whacker to it if I didn't get it under control (he talks big) so I cut a bunch of it today and made Giada's Lemon Thyme Bars.  If they taste half as good as they smell, I've found a use for all that lemon thyme!  

And I'm thinking that Nigella's Linguini with Lemon, Garlic, and Thyme Mushrooms would make a yummy dinner.

Chives are something I also use a lot.  It's also great for vinaigrettes, but I like to toss it into some grilled or roasted potatoes or mix it with some room temperature butter and slather it over some corn-on-the-cob.  YUM!

And since we love tilapia, I can't wait to try this.

And then there's the summer savory.  I don't recall ever using it, so I'm not sure why I planted it other than wanting to be exotic.....which I'm not.  But I feel like I am now!

But it's doing fabulous, so I went searching and found this vinaigrette recipe (Why does anyone buy bottled dressings anymore?  Making your own is so easy and you get to control the sodium and sugar content.)

Three Onion-and-Summer Savory Vinaigrette

1/2 standard vinaigrette

1 shallot lobe, minced

1 clove garlic, crushed and chopped

1 scallion, thinly sliced

1 T freshly chopped summer savory leaves

Combine all and use to dress neutral ingredients. 

 This sounds like it would be great on potatoes, chicken or even fish.

Another one I don't use much is tarragon, however it does make an appearance in my favorite chicken salad recipe.

And don't these look like delicious cocktail party fare?

If y'all have any other suggestions for ways to make use of all these delicious herbs, I'd love to hear them!

In honor of today's big movie release......Honeyed Goat Cheese Tart with Pistachio Crust

We're not talking about Harry Potter here either, people.  I, frankly, don't understand the fascination with that whole franchise but clearly I'm in the minority.  No,  I'm much more excited about the other big release today.....Winnie the Pooh.  I've been asking around trying to borrow someone's toddler for the afternoon just so I can go see it.  In light of all the Jaycee Dugard publicity recently, I don't think it would be a good idea for hubs and I to go to a kiddie movie sans child.  People might get the wrong idea.  Just sayin.

I don't remember exactly how it happened, but somehow I became so enamored with Pooh as a child that it became my nickname.....Pooh Bear.  Occasionally, if my dad wants to embarrass me, he'll still call me that.  I don't answer.  So when the promo's started running on television advertising the new A Welcome Return to the Hundred Acre Wood, I got a little excited.  But since I probably won't get to see it until it's video release, I thought I'd make something that Pooh would love.....something with HONEY!!

In this case, you cook the honey so it caramelizes like sugar before you drizzle it on top of the tart.  I thought the end result was a great combination of sweet, tangy and crunchy.  If you're looking for something summery and a little different, try this.

Honeyed Goat Cheese Tart with Pistachio Crust

Food and Wine

Ingredients:


Crust:
1/2 cup unsalted shelled pistachios
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 teaspoon pure almond extract
1/2 teaspoon salt

Filling:
1 1/4 cups all-purpose flour
11 ounces soft goat cheese
2 cups full fat Greek style yogurt
2 tablespoons fresh lime juice
2 teaspoons finely grated lime zest
1/2 cup confectioner's sugar

1/3 cup clover honey

Directions:

In a food processor, pulse the pistachios until finely ground.  In the bowl of a standing electric mixer fitted with the paddle attachment, beat the butter with the granulated sugar at medium speed until pale, about 1 minute.  Add the ground pistachios, almond extract and salt and beat until combined.  Add the flour and beat at low speed until incorporated and the dough is crumbly.

Scrape the dough into a 9-inch fluted tart pan with a removable bottom.  Using the bottom of a glass, press the dough over the bottom and up the sides of the tart pan.  Refrigerate until chilled, 30 minutes.

Preheat the oven to 350 degrees F.  Prick the dough all over with a fork.  Bake the crust about 45 minutes until lightly golden.  Transfer to a rack and let cool completely.

In the bowl of a mixer beat the goat cheese, yogurt, lime juice and lime zest until combined.  Add the confectioner's sugar and beat until smooth.  Scrape the filling into the crust and refrigerate for two hours.

Just before serving, in a small saucepan cook the honey over moderately high heat until it reaches 236 degrees on a candy thermometer.  (If you'd like a crunchier topping heat the honey until it reaches 250 on a candy thermometer).  Drizzle over the tart and let stand until the honey firms up, about 5 minutes.  Cut the tart into wedges and serve.

Tomato Salad with Gorgonzola, Onion and Oregano

As soon as summer tomatoes start showing up at the farmer's stands, my heart starts to beat a little faster!  I l.o.v.e. tomatoes.  I'm told as a child I would sit in my dad's (extremely weedy) garden and eat them straight off the vine.....dirt and all.  I'd eat so many I'd eventually develop a reaction in the form of canker sores covering almost the entire interior of my mouth.  My tongue would swell to about twice it's size and I wouldn't be able to eat much of anything for days.  Nice, right?  You'd think it would have deterred me from future tomato binges.  Not so much.  I've been known to be a tad stubborn.  As soon as it would clear up, I'd be right back in the garden!

Fortunately, I outgrew it, or maybe I just learned moderation (which does not apply to wine, however!).  As I've mentioned before, hub's favorite salad is tomatoes and mozzarella, but occasionally I like to mix it up a bit, so the other night I threw this together.  So simple, fresh and delicious.  Sliced tomatoes, your favorite blue cheese (I had gorgonzola on hand), thinly sliced red onions, and freshly chopped oregano (I have an abundance of greek oregano in the herb garden).  Mix together a simple vinaigrette of equal parts white wine vinegar and olive oil along with a teaspoon of dijon mustard and some salt and pepper to taste.  Drizzle the vinaigrette over the tomatoes and let it sit for about 15 minutes for the flavors to meld and then dig in!

Peanut Butter Banana Cream Pie

I'll bet you're looking at this scrumptious piece of pie and thinking...."I'll bet she served that over the Fourth of July holiday."  Wrong.  Didn't happen.  That would have required a lot more effort than I put into my weekend entertaining!

I invited the BFF and her hubs to hang at the pool for the weekend and when she asked what she could contribute, I jumped all over that!!  She's not exactly known for her prowess in the kitchen (she tells me her talents lie elsewhere.....I'm not asking!) but her father-in-law is one of those Southern grill masters that I don't even attempt to compete with, so I said, "Um, if your FIL is going to be doing any grilling, I'd love some of that!!"

He took the request so seriously that we ended up with two pork shoulders, two racks of ribs and about 5 lbs of smoked hot Italian sausage....for FOUR PEOPLE!!!  Not only that, her MIL made SIDE DISHES and PIE!  Woot!!!  I didn't have to cook shizzle all weekend.   When Mr. BFF picked up the loot from his parent's house, he was all concerned I'd be offended that his mom had done more than they were asked.  I cleared that up for him very quickly!  NOT offended.  At all!  Truth be told,  I'M LAZY and I love other people to do all the work.  ;)

So a serious thank you to the BFF's MIL and FIL for giving me an entire weekend off.  I thoroughly enjoyed myself and the food was out of this world delicious.  Those Southern men know their way around a grill and I'm forever a fan.

So yesterday I was feeling a tad guilty, plus that free Lemon Pie was all gone, so I dug into one of my favorite dessert cookbooks, Baked Explorations, and found this.  It combines some of hubs favorite flavors....peanut putter, bananas and a hint of chocolate....into one creamy, delicious pie.  And the vanilla wafer crust is to die for.   Give this one a try.  

Here's the recipe:

Peanut Butter Banana Cream Pie

Baked Explorations, by Matt Lewis and Renato Poliafito

Ingredients:

For the vanilla wafer crust:  

6 ounces vanilla wafer cookies

6 tablespoons cold unsalted butter, cut into 1/2 inch cubes

2 tablespoons sugar

For the banana pudding filling:

1/3 cup sugar

1 1/2 tablespoons cornstarch

1/8 teaspoon salt

1 cup heavy cream

1/2 cup whole milk

2 large egg yolks

1 vanilla bean

1 tablespoon unsalted butter

3 ripe bananas

2 tablespoons orange juice

For the peanut butter topping:

3 ounces cream cheese, softened

1/2 cup confectioners' sugar

1 teaspoon pure vanilla exract

1/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)

2/3 cup heavy cream, chilled

Directions:

Preheat the oven to 350 deg. F and position the rack in the middle.

Make the vanilla wafer crust:

Place the vanilla wafer cookies, butter, and sugar in a food processor.  Pulse in short bursts until the mixture resembles a moist crunch.  Turn the mixture out into your pie plate and press it into the bottom and up the sides.  Using the back of a large spoon will help you to create an even crust.

Bake the crust until it is golden brown, 10 to 12 minutes.  If it begins to puff while baking, use the back of the spoon to press it gently down.  Allow the baked crust to cool completely.

Make the banana pudding filling:

In a medium saucepan, whisk together the sugar, cornstarch and salt.  Slowly, while whisking continuously, stream in the cream, then the milk.  Add the egg yolks.  Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds into the saucepan.  Whisk until the mixture is combined. Discard the bean.

Turn the heat to medium-high and, whisking occasionally, bring the mixture to a boil, about 5 minutes.  Remove the pan from the heat, add the butter, and stir vigorously for about 2 minutes to release excess heat.  Spread the warm pudding over the cooked crust and chill the pie until the filling is completely cool, about 1 hour.

After the filling has chilled, thinly slice the bananas on a diagonal.  Toss the slices in the orange juice.  Transfer the banana slices to a paper towel and pat them dry.  Arrange them in a single layer over the pudding to cover it completely.  Return the pie to the refrigerator while making the peanut butter topping.

Make the peanut butter topping:

In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and confectioners' sugar until smooth.  Add the vanilla and peanut butter, and beat until just combined.

In a clean bowl of a standing mixer, use the mixer fitted with a whisk attachment and whip the cream until soft peaks form.  Remove the bowl from the mixer and, with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the topping is uniform in color.

Spread the peanut butter layer evenly over the bananas on the pie.  Chill for at least 3 hours or as long as 8 hours.

Garnish with more banana slices tossed in orange juice and/or chocolate covered peanuts.  The pie tastes best if eaten within 24 hours, but can be wrapped in plastic and refrigerated for up to 3 days.