Don’t let the startling geometry fool you. Today’s Banana Tart is for those who like mellow desserts. Big bites of health. An entire banana tree in the belly, topped off with delicate lattice goodness. I know. It’s craziness. You can thank the dreamy island of Mauritius, way out in the Indian Ocean, for teaching me this ingenious way to use up ripe bananas. The ingredient list is so simple and pure, I almost can’t believe it. Bananas, barely a smattering of brown sugar, a pinch of salt, and a vanilla bean. That’s it. Let’s just say I’d be proud to serve this tart to the tiniest tot. Now, if you’ll kindly excuse me, I’ll be in the corner, daydreaming about going back in time so I can bring this tart to Ava’s first birthday party. The dense mashed banana would have made a fantastic, healthy first birthday “cake” (you could probably even leave the sugar out without harming the taste – just use very ripe bananas). P.S. If you’d rather, you can always fly to Mauritius, …
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Llokume was popularized in Eastern Europe and North Africa during the Ottoman empire. This recipe makes enough Turkish Delight to share. Bring the confection to a special friend or a party, and you will learn why Albanians are just one of many cultures that find this dessert delightful. (Makes approximately 50 pieces) Ingredients: For the candy: 4 cups granulated sugar 1 Tbsp real lemon juice 1 1/2 cup water, plus an additional 2 3/4 cups 1 cup cornstarch 1 tsp cream of tartar 1 Tbsp vegetable oil 1 tsp rose water 1 tsp orange extract yellow food coloring red food coloring For the coating: 2-3 lbs confectioners sugar 1- 1 1/2 cups cornstarch Method: SPECIAL NOTE: Be careful when cooking with boiling hot sugars. Only use glass or metal bowls/containers. No plastic. Day One: 1. In a medium, heavy-bottomed saucepan combine sugar, lemon juice, and 1 1/2 cups water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer until the mixture reaches 240F, or soft ball, on a candy thermometer. Remove from heat. NOTE: …
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