Author Archives: scarp

Bananas Foster (traditional)

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Serves 2-4

Ingredients

  • 3 Tbsp. pecans
  • 4 Tbsp. unsalted butter, cut into pieces
  • ¼ cup (packed; 50 g) dark brown sugar
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground cardamom
  • ½ tsp. vanilla extract
  • 2 bananas, halved lengthwise, then crosswise
  • Kosher salt
  • 3 Tbsp. dark rum (80–100 proof)

Preparation


Preheat oven to 325°. Toast 3 Tbsp. pecans on a small rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 10–12 minutes. Let cool, then coarsely chop.

Heat 4 Tbsp. unsalted butter, cut into pieces, ¼ cup (packed; 50 g) dark brown sugar, ½ tsp. ground cinnamon, and ¼ tsp. ground cardamom in a medium skillet over medium-high, whisking constantly as the mixture bubbles, until butter is melted and incorporated, about 1 minute. Add ½ tsp. vanilla extract and cook sauce, continuing to whisk, until slightly thickened, about 30 seconds.

Arrange 2 bananas, halved lengthwise, then crosswise, cut side down, in pan and cook, shaking pan occasionally, until lightly browned, 30–60 seconds. Using tongs or a small spatula, turn bananas over and sprinkle cut sides with kosher salt. Cook, shaking pan occasionally, until bananas are browned and coated in sauce, 30–60 seconds. Remove from heat.

Drizzle 3 Tbsp. dark rum (80–100 proof) over bananas and sauce. Using lighter, carefully ignite sauce and flambé, shaking pan occasionally, until flame goes out.

Top with scoops of vanilla ice cream and scatter pecans over.

Source: https://www.bonappetit.com/recipe/classic-bananas-foster

Easy Gluten-Free Irish Soda Bread

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Easy Gluten-Free Irish Soda Bread Recipe. Made with gluten-free flour, buttermilk, an egg, and a little sugar. Raisins and caraway seeds optional! 

 Prep Time 10 minutes
 Cook Time 45 minutes
 Total Time 55 minutes
 Servings 8 servings
Ingredients
3 cups Bob’s Red Mill 1:1 Gluten-Free Flour Blend, (see note) (15 ounces / 425 grams)
⅓ cup granulated sugar (2 ½ ounces / 70 grams)
2 teaspoons baking soda
1 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold butter, cut into 4 pieces (2 ounces / 56 grams)
½ cup raisins
2 teaspoons caraway seeds
1 cup buttermilk, plus additional as needed (8 ounces / 226 grams)
1 large egg, whisked (about 2 ounces / 56 grams out of shell)
Instructions
Preheat oven to 375℉. Line a rimmed baking sheet with parchment paper.

Whisk gluten-free flour, sugar, baking soda, baking powder, and salt in a large bowl. Mix in cold butter with a pastry cutter or your fingers until no large pieces of butter remain.

Add buttermilk and egg. Stir until a dough forms. Stir in raisins and caraway seeds.

If the dough seems dry, add additional buttermilk, one tablespoon at a time until dough holds together.

Lightly dust your counter with gluten-free flour. Knead the dough a few times until it holds together. Then pat it into a round. Transfer the dough to the prepared baking sheet. Cut a cross into the top of the loaf with a sharp knife. Doing this helps the loaf to rise.

Bake until center is set and loaf is golden brown, about 45 minutes. If loaf gets too dark before the center is baked, cover with foil.

Store leftover bread on the counter. Loaf keeps for up to three days but tastes best the day it's baked.

To Freeze: Let bread cool. Cut into slices. Place a piece of parchment paper between each slice. Freeze in a freezer bag or container for up to three months.

Recipe Notes
Gluten-Free Flour

Replacing the gluten-free flour with a different flour can change the texture of the bread. If your mix does not include xanthan gum, add ½ teaspoon to the flour blend and whisk together with the flour before using.

Easy Gluten-Free Irish Soda Bread Recipe

Cornbread #3 (Gluten free)

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Uses extra egg and cornstarch as a binder, in place of flour. Yields a tender, moist, crumbly crumb with a luxurious crispy crust.

For best results bake in a 10″ cast iron skillet, preheated in the oven for at least 10 minutes.

Ingredients

  • 2 cups coarse ground yellow corn meal
  • ¼ cup cornstarch
  • 1 tbsp kosher salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 eggs
  • ¾ cup buttermilk
  • ¾ cup sour cream
  • 6 tbsp unsalted butter, melted
  • 2 tbsp unsalted butter to grease pan

Directions

Place a 10 inch cast iron skillet in the over and preheat to 425°F.

Melt 6 tbsp of butter in a microwave oven on low heat, being careful not to break the emulsion.

Combine corn meal, corn starch, baking powder, baking soda, and salt in a 3 quart mixing bowl. Whisk to combine.

In a separate bowl, lightly beat the eggs with a pinch of salt until smooth. Combine with buttermilk, sour cream.

Chop the remaining butter into small cubes. Set aside.

When the oven has been at temperature for 10 minutes, pour the butter and wet ingredients over the dry ingredients, and fold several times to a rough, slightly lumpy batter. Do not over mix.

Swirl the butter cubes in the preheated skillet, coating the bottom and sides well. Pour the batter into the skillet, scraping down the bowl with a rubber spatula. Return the skillet to the oven.

Bake at 425°F for 20 to 25 minutes, until a toothpick draws clean from the center of the pan.

Pepparkakor (Swedish Ginger Snaps)

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Makes 48 cookies

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1/2 cup molasses
  • 1 large egg, beaten
  • 3 cups all purpose flour
  • 1 tsp. baking soda, dissolved into 1 tbsp water
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp cloves (I omitted the cloves)
  • 1/2 tsp salt

Directions

Sift together dry flour, salt,baking soda and spices.

Cream sugar and butter in a mixer until light and airy. Combine molasses, then egg.

Add the dry ingredients to and stir on medium-low until well combined.

Turn out dough onto plastic wrap and form into a disk. Wrap the dough and chill 2-4 hours, until firm.

Preheatoven to 350°F

Roll out dough to ⅛” thick sheet. Cut into cookies, and transfer to a parchment lined baking sheet.

Bake 8-10 minutes at 350°F, turning once. Cool on a wire rack.

Source: https://www.abakershouse.com/wp-json/mv-create/v1/creations/31/print

Scottish Shortbread cookies

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Makes 15 cookies approximately 2×3″ (45x75mm).

Ingredients

Shortbread fingers
  • 8oz unsalted butter, preferably Kerrygold (277g)
  • 2½ cups all-purpose flour (282g)
  • ½ cup sugar (100g)
  • 1 teaspoon sea salt (3g)

Directions

Preheat oven to 350°F

Combin flour and salt in a bowl, whisking to incorporate and remove lumps.

Cream butter and sugar in a stand mixer until light colored and airy, scraping down the sides. 3 to 4 minutes.

Using a dough hook, add half of the flour mixture and mix on medium until.just combined. Scrape down sides.and add remaining flour. Stir on medium until the flour is incorporated, scraping down once. The dough will be rough and crumble, but should form a form ball.

Cross two pieces of parchment paper in a 9×9 pan. Transfer dough to the pan and press the dough flat into the corners of the pan. Use the flat bottom of a glass or another pan to pack the dough firmly and smooth the top. Dough should be no more than ½ inch (13mm) thick.

Using a fork, dock the surface of the dough sheet a bought halfway through. Using a sharp knife, gentle score the surface of the dough, dividing the sheet into 15 pieces approximately 2×3 inches (45x75mm).

Transfer the pan to the oven and bake 15 minutes. Remove the pan from the oven and, using a sharp knife, slice the sheet about halfway through using the score lines as a guide. Turn the pan and return to the oven another 15 minutes.

At the end of 15 minutes, remove the pan from the oven and turn off the heat. Retrace the score lines again with a sharp knife, slicing all the way through. Return the pan to the oven leaving the door ajar and allow the pan to cool to room temperature, approximately 20 minutes.

Using the parchment sheds as a sling, gently transfer the cookies to a cooling rack and separate. Allow to cool completely.

Store cookies in a sealed container 4 days, or frozen up to 6 weeks. If freezing, allow cookies to return to room temperature before serving.

Adapted from:

  • https://www.biggerbolderbaking.com/homemade-walkers-scottish-shortbread-recipe/
  • https://www.yummymummykitchen.com/2021/11/scottish-shortbread-cookie-recipe-walkers.html