THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

Archive for Food Fun

FOOD FUN: DIY Filled Donut Holes

Filled Donuts
[1] David Burke’s Warm Drunken Donuts.

Chef David Burke Warm Drunken Donuts
[2] A showman as well as a chef, David Burke often has special serveware made for his creations. Donut carousel, anyone? (photos #1 and #2 courtesy Chef David Burke).

Beignets

[3] Banana beignets add another popular flavor to donut holes. Here’s the recipe from Food Network.

 

Chef David Burke, master of invention, has intrigued us yet again with Warm Drunken Donuts: fresh-fried donut holes with three “drunken” fillings: bourbon caramel, chocolate kahlua and raspberry limoncello.

David Burke serves the donuts with three small squeeze bottles of the fillings, and you get to inject your own filling. It’s fun.

Although we haven’t gotten to one of his restaurants to try them, we cobbled together our own version using store-bought donut holes (not as good as homemade, but they let us try the concept).

The recommended wine pairing is a sparkling rosé.

The drunken donuts are powdered sugar munchkins with several plastic needle pointed syrups that you squeeze into the donuts holes.
 
 
RECIPE: OUR ROUGH APPROXIMATION OF DAVID BURKE’S WARM DRUNKEN DONUTS)

Prep time is 15 minutes plus 5 minutes frying.

Ingredients For 2-3 Dozen (depending on size)

  • 4 cups canola or grapeseed oil (high smoke point oil)
  • 2 cups all-purpose flour
  • 1-1/2 tablespoons baking powder
  • 1/2 teaspoons of salt
  • 1/4 cup sugar
  • 1 large egg
  • 1 cup milk
  • 4 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • Optional: cinnamon sugar or powdered sugar
  •  
    Plus fillings: see note below.
     
    Preparation

    1. COMBINE the flour, sugar, salt and baking powder together, sift together and set aside as you whisk together the egg, milk and vanilla extract in a small bowl.

    2. ADD the oil to a deep, heavy saucepan and heat it to 350°F over medium heat. Watch the thermometer closely: If the oil goes above 350°, your donuts may get too crunchy.

    3. ADD the egg mixture into the flour mixture a bit at a time, and whisk until the dough is well combined. Add the melted butter and thoroughly combine.

    4. DROP small balls of dough into the hot oil, using a small cookie scoop (plan B: roll them in your hands). Fry in small batches: You don’t want to crowd the pan, because the dough balls need to float without making contact with each other. When they start to turning brown on the underside, flip them over with a fork. Continue to cook until both sides are golden brown.

    5. REMOVE the donut holes with a slotted spoon, onto a baking sheet or platter lined with paper towels. Allow them to cool and then roll them in the optional sugar. We used a bit of cinnamon sugar on half of them (we’re not keen on powdered sugar garnishes: they’re too messy).

    Serve warm.

     
    FOR THE FILLINGS

    Taste and add more as alcohol as desired. You should go for a subtle layer of flavor, not a knockout.

  • For the Bourbon Caramel filling: We had so much delicious caramel sauce from The King’s Cupboard that we simply warmed it, added bourbon to taste, and then added cream to thin it for pourability.
  • For the Chocolate Cream filling: make this recipe and add a teaspoon of Kahlua or other coffee liqueur.
  • For the Raspberry Limoncello filling: We took the easy way out and combined quality raspberry jam with Limoncello and a bit of lemon zest. You can substitute Grand Marnier for the Limoncello.
  •  
     
    WHO INVENTED DONUT HOLES?

    First, we thank the Dutch for olykoeks, meaning oil cake, batter fried in oil.

    While dough was fried the world over, we can thank the Dutch for the sweet balls fried in hog fat that became modern doughnuts.

    An old word for ball was nut; a doughnut is literally a nut (ball) of dough. The term “doughnut” was first used in print in 1809 by American author Washington Irving in his satirical “Knickerbocker’s History Of New York.” Irving wrote of:

    “…balls of sweetened dough, fried in hog’s fat, and called doughnuts, or olykoeks.”

    Because the center of the cake did not cook as quickly as the outside, the softer centers were sometimes stuffed with fruit, nuts, or other fillings that did not require cooking (think of the chopped onions in the center of a bialy).

    What about the hole?

    Per Smithsonian, a New England ship captain’s mother made a notably delicious, deep-fried doughut that used her son’s spice cargo of nutmeg and cinnamon, along with lemon rind. She filled the center with hazelnuts or walnuts.

    As the story goes, in 1847, 16-year-old sailor Hanson Crockett Gregory created the hole in the center of the doughnut. He used the top of a round tin pepper container to punch the holes, so the dough would cook evenly.

    He recounted the story in an interview with the Boston Post at the turn of the century, 50 years later.

    He effectively eliminated the need to fill the less-cooked center, and provided an inner cut-out that enabled the dough to be evenly cooked.

    This was a breakthrough not just for donut holes, but for the donut in general. Previously, it had been cooked as a solid piece (no hole), so the sides were always crisper than the center. In fact, toppings were often put on the soggy center to cover up the flaw.

    After the creation of the doughnut hole, donut makers also fried the dough “holes.”

    It took more than a century and a mass marketer to popularize donut holes in America.

    While the forerunner of Dunkin’ Donuts began in 1948 (here’s the history of Dunkin’ Donuts), Munchkins “donut hole treats” were not introduced until 1972. Tim Hortons followed with Timbits in 1976.
     
     
    WHO CHANGED THE SPELLING FROM DOUGHNUT TO DONUT?

    The first known printed record of the shortened word “donut” appears (likely an inadvertent misspelling) in “Peck’s Bad Boy And His Pa,” a story by George W. Peck published in 1900.

    The spelling did not immediately catch on. That impetus goes to Dunkin’ Donuts.

    Donut is a easier to write, but we prefer the old-fashioned elegance of doughnut. Take your choice.

    Doughnuts didn’t become a mainstream American food until after World War I. American doughboys at the front were served doughnuts by Salvation Army volunteers. When the doughboys returned, they brought their taste for doughnuts with them [source].

    The name doughboy wasn’t related to the doughnuts, by the way. It dates to the Civil War, when the cavalry unchivalrously derided foot soldiers as doughboys. Two theories are offered:

  • Their globular brass buttons resembled flour dumplings.
  • They used flour to polish their white belts.
  •   

    Comments off

    TIP OF THE DAY: 10 Uses For Croutons & Jumbo Croutons

    Jumbo Croutons
    [1] Our idea of croutons on salad (photo courtesy MorningStar Farms.

    Ciabatta
    [2] If you want to bake your own ciabatta, here’s a recipe from Brown Eyed Baker.

    Dried Oregano

    [3] Premium dried oregano from Rancho Gordo.

     

    We love good bread. Buttery or cracker-dry, fine or rustic crumb, plain or seasoned, tall or flat, soft or crusty, made with any type of flour, with or without inclusions (cheese, dried fruits, nuts…): All are welcome.

    If you’re a bread lover, you’re likely a crouton lover, too. Can there be too many croutons served with salad or soup?

    Maybe, but the bar is high.

    When we saw this photo from MorningStar Farms, we were decided that our lunch would be salad with a topping of croutons. Big, garlicky ones, like crunchy garlic bread.

    You don’t have to toss them on the salad. If you prefer, serve them on the side.

    RECIPE: HERBED CROUTONS

    You can make croutons in whatever size and shape you like—even using cookie cutters for hearts or other shapes. The ingredients are similar; only the size of the bread varies.

    For jumbo croutons, look for an oblong loaf so you can cut biscotti- or mini-biscotti-size slices as shown in the photo. We used a ciabatta loaf.

    Preparation

    1. PREHEAT the oven to 350°F, with a rack positioned in the center.

    2. ADD the oil to a saucepan, along with the the garlic, oregano, basil, thyme, salt and pepper. Simmer for 5 minutes; discard the garlic.

    3. TOSS the bread cubes in a bowl toss with the seasoned oil. Spread them onto a jelly-roll pan (a baking sheet with a rim) and bake them for 8 minutes.

    4. SPRINKLE the croutons with the parmesan and bake them for another 7 minutes, or until they are golden brown (if you’re not using cheese, simply bake for the additional 7 minutes). Remove from the oven.

    5. TASTE a crouton and sprinkle with additional salt and pepper as desired. Cool. Croutons will keep in an airtight container for a week. for tossed green salad.

     
    Ingredients

  • 2 large garlic cloves, sliced thin lengthwise
  • 1 teaspoon dried oregano, crumbled
  • 1 teaspoon dried basil, crumbled
  • 1 teaspoon dried thyme, crumbled
  • 1/2 teaspoon fine salt (we used truffle salt—use whatever flavor you have)
  • 1/2 teaspoon freshly-ground pepper
  • 1/2 cup olive oil (substitute butter)
  • 1 loaf of bread of choice: baguette, ciabatta, Italian bread, cut as desired
  • Optional: 1/4 cup finely grated fresh Parmesan
  •  
     
    10 USES FOR CROUTONS

  • Cheese grits/polenta garnish
  • Crouton snack mix (like Chex Party Mix, but with croutons)
  • Green salad garnish
  • Grilled fish garnish or pulsed for a crust
  • Pasta with olive oil, mac and cheese (pulse into coarse crumbs as desired)
  • Sauce thickener
  • Scrambled eggs
  • Soup garnish
  • Stuffing
  • Stuffed* pepper or stuffed tomato garnish
  •  
    Too many croutons? You can pulse them into bread crumbs.

    _______________

    *Stuff with a protein salad: chicken, crab, egg, tuna or shrimp salad.
      

    Comments off

    TIP OF THE DAY: Ice Cream Donuts

    A fun project for a long weekend: ice cream donuts.

    There are two ways to look at them. One requires a donut pan and some fabrication. The other requires nothing but donuts and ice cream.

     
    RECIPE #1: DONUT ICE CREAM SANDWICHES (Photo #1)

    Ingredients

  • Donuts of choice (without frosting or filling)
  • Garnishes of choice: chopped nuts, cookie crumbs, mini-chips, sprinkles, etc.
  • Optional: chocolate chips or chopped chocolate for a chocolate dip
  •  
    Preparation

    1. SOFTEN the ice cream by leaving the container on the counter for 10 minutes or more.

    2. HALVE the donuts. Pile ice cream on the lower half and smooth the edges with a spatula. Add the top donut half.

    3a. ROLL the ice cream in a dish of garnishes. Wrap in plastic and return to the freezer to harden – or –

    3b. MELT the chocolate in a microwave-safe bowl. Dip part of the donut in the chocolate, then in garnishes as desired.
     
     
    RECIPE #2: ICE CREAM DONUTS (Photo #3)

    These donuts have no cakey component; they’re solid ice-cream shaped like donuts. You can add a crumb bottom for some donut effect.

    Ingredients

  • Ice cream of choice
  • Frosting
  • Garnishes of choice: chopped nuts, cookie crumbs, mini-chips, sprinkles, etc.
  • Optional: cookie crumb or cake bottom (we used purchased coffee cake crumbs, which we broke into smaller pieces)
  •  
     
    Preparation

    1. COAT the wells of the pan (photo #2) per manufacturer’s instructions.

    2. SOFTEN the ice cream by leaving the container on the counter for 10 minutes or more.

    3. SPOON the ice cream into the donut wells. Level with a spatula. Add the optional cake or cookie crumbs and lightly tamp down. Place the pan in the freezer.

    4. ASSEMBLE: Invert the pan to remove the donuts. Quickly frost, garnish and serve. Alternatively, just frost and serve the garnishes separately, in DIY fashion.
     
     
    DOUGHNUT VS. DONUT

    An old word for ball was nut; a doughnut is literally a nut (ball) of dough.

     

    Donut Ice Cream Sandwich
    [1] The easy way: slice a donut, add the ice cream. Paper ‘N Stitch Blog uses glazed donuts with colorful ice creams, like black cherry chip and mint chocolate chip.

    Donut Pan - Wilton
    [2] With a donut pan, you can soften ice cream and fill the circles. Refreeze, then frost and decorate (photo by Hannah Kaminsky, Bittersweet Blog.

    Ice Cream Donuts

    [3] If you invest in a donut pan, you can use it for other things. Check out 101 Donut Pan Ideas.

     
    The term “doughnut” was first used in print in 1809 by American author Washington Irving in his satirical “Knickerbocker’s History Of New York.” Irving wrote of:

    “…balls of sweetened dough, fried in hog’s fat, and called doughnuts, or olykoeks*.”

    These balls, or nuts of fried dough, are what we now call (in a smaller size) doughnut holes.

    Because the center of the cake did not cook as quickly as the outside, the softer centers were sometimes stuffed with fruit, nuts, or other fillings that did not require cooking (think of the chopped onions in the center of a bialy).

    What about the hole?

    Per Smithsonian, a New England ship captain’s mother made a notably delicious, deep-fried doughut that used her son’s spice cargo of nutmeg and cinnamon, along with lemon rind. She filled the center with hazelnuts or walnuts.

    As the story goes, in 1847, 16-year-old sailor Hanson Crockett Gregory created the hole in the center of the doughnut. He used the top of a round tin pepper container to punch the holes, so the dough would cook evenly.

    He recounted the story in an interview with the Boston Post at the turn of the century, 50 years later.

    He effectively eliminated the need to fill the less-cooked center, and provided an inner cut-out that enabled the dough to be evenly cooked.

    Who changed the spelling to donut?

    The first known printed record of the shortened word “donut” appears (likely an inadvertent misspelling) in “Peck’s Bad Boy And His Pa,” a story by George W. Peck published in 1900.

    The spelling did not immediately catch on. That impetus goes to Dunkin’ Donuts, founded in 1950.

    Donut is a easier to write, but we prefer the old-fashioned elegance of doughnut. Take your choice.

    Doughnuts didn’t become a mainstream American food until after World War I. American doughboys at the front were served doughnuts by Salvation Army volunteers. When the doughboys returned, they brought their taste for doughnuts with them [source].

    The name doughboy wasn’t related to the doughnuts, by the way. It dates to the Civil War, when the cavalry unchivalrously derided foot soldiers as doughboys. Two theories are offered:

  • Their globular brass buttons resembled flour dumplings.
  • They used flour to polish their white belts.
  • ________________

    *Olykoek is Dutch for oil cake, i.e., batter fried in oil. While dough was fried the world over, we can thank the Dutch for the sweet balls fried in hog fat that became modern doughnuts.

      

    Comments off

    TIP OF THE DAY: Turn A Banana Into A Work Of Art For National Banana Day

    August 27th is National Banana Lovers Day (April 18th is National Banana Day 2018).

    While you’re on a long conference call, or waiting for an internet connection that’s taking its time, show your love by decorating your banana.

  • No drawing talent? Take a Sharpie or a ball point pen and create swirls, zigzags, dots, whatever.
  • Like to draw? Create banana art for family and friends (photo #1).
  •  
    Can’t do either? Then enjoy this history of bananas.
     
    BANANA HISTORY

    The original, wild, banana was tiny and filled with large seeds the size of peppercorns (photo #2).

    Bananas were first domesticated in Southeast Asia and Papua New Guinea, by at least 5000 B.C.E. and possibly as far back as 8000 B.C.E.

    Southeast Asia has the largest diversity of banana species, followed by Africa, indicating a long history of banana cultivation in those regions (source). Over millennia, bananas were bred into the fleshy fruits (botanically, they’re the not fruits but the berries** of herbs) we know today.

    Many wild banana species can still be found in China, India and Southeast Asia, in the areas south of China, east of India, west of New Guinea and north of Australia. They require a tropical or sub-tropical climate.

    A 2001 New Yorker article notes:

    “More than a thousand varieties of banana exist worldwide. The vast majority are not viable for export: Their bunches are too small, their skin is too thin, or their pulp is too bland.”

    Numerous of these varieties are plantains, are starchy and inedible until cooked (there’s more on plantains below).

    The article continues: “There are fuzzy bananas whose skins are bubblegum pink; green-and-white striped bananas with pulp the color of orange sherbet; bananas that, when cooked, taste like strawberries (photo #3).

    “The Double Mahoi plant can produce two bunches at once. The Chinese name of the aromatic Go San Heong banana means “You can smell it from the next mountain.’ The fingers on one banana plant grow fused; another produces bunches of a thousand fingers, each only an inch long.”

    Alexander the Great introduced bananas to what is now Western Europe in 327 B.C.E. They were brought back from his campaigns in Asia and India, China and Southeast Asia.

    It took centuries after that—around 800 C.E.—for bananas to make their way to the Middle East.

    By the 10th century, the banana appears in texts from Palestine and Egypt. From there it diffused into North Africa and Muslim Iberia (southern Spain). During the Medieval Ages, bananas from Granada were considered among the best in the Arab world [source].

    BANANAS COME TO THE AMERICAS

    Bananas were introduced to the New World in the 16th century via Portuguese sailing ships, which carried them from West Africa to South America. The fruit’s name comes from a West African language [Wolof, the major language in what is now Senegal] where banan means finger.

    In 1870, a Cape Cod fishing-boat captain named Lorenzo Dow Baker imported 160 bunches of bananas from Jamaica to to Jersey City, New Jersey: the first bananas in the U.S.

    Shopkeepers hung the bunches and cut off the number of bananas requested by the customer. By 1900 Americans were 15 million bunches of bananas annually; 40 million by 1910. Twenty years later, Baker’s company was renamed United Fruit, today called Chiquita Brands.

    By the 1960, United Fruit controlled nearly seven hundred million acres of land and 90% of the American banana market.

    If you’ve had bananas in other countries and find our American imports to be bland in comparison, that’s because the original species Baker imported, the Gros Michel, has long since been replaced by the Cavendish—a blander variety that travels more easily.
     
     
    THE LOSS OF THE GROS MICHEL BANANA

    Many thanks to Wayne Ferrebee for much of this information.

    Over millennia, farmers hybridized wild species of bananas and selectively bred the different strains into varieties called cultivars.

       

    Banana With A Face
    [1] Show some creativity on National Banana Lovers Day (photo Good Foods Made Simple | Facebook.

    Wild Banana
    [2] The original wild banana was very small and filled with large seeds the size of peppercorns—probably not such pleasant eating. (photo © A. D’Hont | CIRAD).

    Red Bananas

    [3] The peel is red, but the flesh is the same color as a yellow banana (photo courtesy Gardening World). However, bananas in eye-catching colors don’t travel well enough to be exported. Tip: When you’re in a foreign country, seek out the local banana varieties.

    Harvesting Bananas

    [4] Harvesting bananas. (photo by Simon Maina | Food and Agriculture Organization of the United Nations).

     
    The most delicious exportable cultivar was Gros Michel (Fat Michael, Musa acuminata AAA)—so ideal for farming, transporting and retailing that became more than 80% of bananas cultivated worldwide.

    A half a century ago, the Gros Michel banana was the principal banana variety imported to the U.S (photo #5, below). They were/are far tastier than the current Cavendish variety: creamier with a tropical fruit taste.

  • The ripened bananas had a much longer shelf life, and could be sold ripe and ready to eat.
  • In the 1950s, a blight, the fungus Fusarium oxysporum (“Panama disease”), attacked the Gros Michel banana and wiped out entire plantations in Africa and South America.
  • All Gros Michel bananas were clones (to achieve desired characteristics and eliminate negative ones, such the seeds—but do not have Darwinian resistance), so the contagion spread unchecked. There were years where there were almost no bananas available to send to Europe, Africa, and the Americas (and worse, to support the local banana workers and others up and down the chain). Entire banana empires turned to rot, and groves needed to be burned to disinfect the soil.
  • Banana growers re-planted with a new banana variety, the Dwarf‡ Cavendish, which was nowhere near as tasty but was resistant† to the fungus.
  • Gros Michel ceased being grown commercially. It still grows in its ancestral homeland, Thailand, where it is ubiquitous in home gardens (photo #8). So if you’re going there, eat the bananas! [source]
  • ________________

    *Berries not in the sense of the sweet fruit we eat, but the fruit of a vine. Hawthorne and juniper trees, for example, bear savory berries. Peppercorns are the berries of a vine. There are many inedible berries, such as the red berries of the holly plant.

    †Alas, recently these, too, have come under attack by the Race IV fungus, Fusarium oxysporum.

    ‡So called because the plant itself grows to a shorter height.

     

    Gros Michel Bananas
    [5] Its predecessor, the more flavorful, longer-shelf-life Gros Michel [Little Michael] variety. What happened? See below (photo courtesy Bananas.org).

    Bunch of Bananas
    [6] The modern banana we know and love is a variety called the Cavendish (photo courtesy Nathan Ward | SXC)

    Plantain Cavendish Comparison
    [7] A comparison of four Musa kin: from left, plantains, red banana, latundan dwarf banana and Cavendish banana (photo courtesy Nathan Ward | SXC)

    Cavendish & Gros Michel Bananas

    [8] A comparison of Cavendish banana and the fat Gros Michel. We don’t know how large the Gros Michel grew in Jamaica; but this Gros Michel is from “the source,” Thailand, where it is called gluay hom thong, “the golden fragrant banana.” It was photographed by Ketsanee Seehamongkol, who writes an excellent story on her “discovery.”

     

    THE RISE & FALL OF THE CAVENDISH BANANA

    The world’s current major banana crop in the world, the Cavendish banana, was grown by a gardener of the William Cavendish, 6th Duke Devonshire, in 1830. He was president of the Royal Horticultural Society.

    Using a specimen from a lot sent to the Duke by a colleague in Mauritius, the Duke’s head gardener, Joseph Paxton nurtured it and, five years later, the plant flowered and bore fruit. He named the varietal Musa cavendishii, after the family name of the Dukes of Devonshire, Cavendish. He himself became Sir Joseph Paxton for his contribution to England.

    Cavendish plants were sent with missionaries to Samoa and other South Sea islands, the Pacific and the Canary Islands [source].

    When the Gros Michel was wiped out, banana growers turned to the Cavendish. It was a smaller and less tasty fruit, but it was immune to the fungus, able to grow in infected soils, and traveled well. Practically all bananas exported to foreign markets were Cavendish.

    For decades, practically all bananas exported to foreign markets—China, Europe, North America, etc.—are clones of the first Cavendish plant.

    Alas, Panama disease has mutated into a new, deadlier strain (Race IV) that not only kills off the Cavendish, but also numerous local breeds of banana around the world. The world is currently in a banana crisis. You can find more information about it online, starting here.
     
     
    BANANAS VS. PLANTAINS: THE DIFFERENCE

    Plantains, native to India, are used worldwide in ways similar to potatoes. They are very popular in Western Africa and the Caribbean countries, typically fried or baked.

    Since popular brands like Dole put their stickers on bananas and plantains alike, here’s how to make sure you’re buying what you want.

  • Use: Bananas are eaten as a sweet fruit. Plantains are cooked like a starchy vegetable.
  • Size: Bananas are shorter with thinner skin; plantains are longer with thicker skin.
  • Color: Bananas are green when not fully ripe, yellow when ripe and black when overripe. Plantains are green or black when ripe. They also have natural brown spots and rough areas, a dead giveaway compared to the smooth skin of the banana. See the comparison of ripe varieties in photo #7.
  •  
    Both are members of the botanical order Zingiberales and family Musacae and the genus Musa, but diverage at the species level.

  • The scientific name for banana is Musa sapientum, which mean fruit of the wise men. Because of the complexity of the many hybrids, individual cultivars use their cultivar name.
  • The Cavendish banana plants are in the species M. cavendishii, while plantains are in M. x paradisiaca.
  •  
    Musa is a Latinization of the Arabic name for the fruit, mauz; muz is the Turkish and Persian name for the banana [source].
     
     
    GO BANANAS: BANANA TRIVIA

    From Chiquita Brands:

  • Bananas don’t grow on trees: The plants are giant herbs: The trunk of a banana plant is not made of wood, but of sheaths of tightly overlapping leaves.
  • The fruit of the banana plant is botanically a berry.
  • To bear fruit, banana plants need at least fourteen consecutive months of frost-free weather, which is why they are not grown commercially in the continental United States.
  • The banana plant reaches its full height of 15 to 30 feet in about one year.
  • An individual banana is called a finger. A bunch of bananas is called a hand.
  • The bananas we eat are sterile. Domesticated banana plants produce fruit without fertilization.
  • Ancient Egyptian hieroglyphs depict people with bananas.
  • The small country of Ecuador is the world’s biggest exporter of bananas.
  • Bananas are one of the few foods to contain the 6 major vitamin groups.
  • If you peel a banana from the bottom up you won’t get the string things, called phloem (FLOM).
  •  
    And finally…

  • Bananas float in water (as do apples and watermelons).
  •   

    Comments off

    RECIPE: Deconstructed Banana Split, For National Banana Split Day

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/banana split nouvelle sushisamba ps 230
    [1] The deconstructed banana split at Sushi Samba in New York City (photo courtesy Sushi Samba).

    Banana Split

    [2] The traditional banana split (photo courtesy California Milk Advisory Board).

     

    How should you celebrate August 25th, National Banana Split Day?

    There’s the tried and true banana split, of course. Classically served in a long dish, called a boat (which gives the sundae its alternative name, banana boat), the recipe is familiar to most ice cream lovers:

    A banana is cut in half lengthwise and set in the dish with scoops of vanilla, chocolate and strawberry ice cream. The strawberry ice cream is garnished with pineapple topping, chocolate syrup is poured on the vanilla ice cream and strawberry topping covers the chocolate ice cream. Crushed nuts, whipped cream and maraschino cherries garnish the entire boat.

    Today, there are many variations to the classic banana split. We’ve had other Banana Split Sushi, Banana Split Cheesecake and the recipe below, Deconstructed Banana Split.

    DECONSTRUCTED BANANA SPLIT

    Ingredients

  • Banana slices
  • Unsalted butter
  • Optional: dash cinnamon
  • Ice cream flavors of choice
  • Optional: caramel corn
  • Whipped cream
  • Berries of choice
  • Sauces: chocolate, strawberry (you can easily make strawberry purée)
  •  
    Preparation

    1. CUT the bananas in half width-wise, and then lengthwise. Sauté in butter with a dash of cinnamon until browned. Arrange on a plate, as shown in the photo.

    2. ARRANGE the other ingredients: whipped cream, caramel corn and fruit.

    3. DRIZZLE with sauce or fruit purée of choice.

     

    BANANA SPLIT HISTORY

    According to the Pennsylvania town of Latrobe, the banana split was invented in 1904 by David Evans Strickler, a 23-year-old apprentice pharmacist at Tassel Pharmacy*. He enjoyed inventing sundaes at the store’s soda fountain. His first “banana-based triple ice cream sundae” sold for 10 cents, which was double the cost of the other sundaes.

    News of the new sundae was picked up by the press and spread nationwide. Variations of the recipe appeared in newspapers.

    The enterprising Strickler went on to buy the pharmacy, re-naming it Strickler’s Pharmacy. The city of Latrobe celebrated the 100th anniversary of the invention of the banana split in 2004, and the National Ice Cream Retailers Association (NICRA) certified the city as its birthplace.

    The annual Great American Banana Split Celebration is held throughout the downtown Latrobe in late August, in 2017 from August 25th-27th.
     
     
    SUSHI HISTORY
    ________________

    *According to Wikipedia, Walgreens is credited with spreading the popularity of the banana split. A chain of drug stores established in the Chicago area in 1901 by Charles Rudolph Walgreen, Walgreens promoted the banana split as a signature dessert. But was it served when the store opened, or did someone at Walgreens read the recipe and adopt it. Did Walgreens bestow the name Banana Split to the “banana-based triple ice cream sundae”? So far, the record is mute.
     
      

    Comments off



    © Copyright 2005-2017 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.