Rummy Plantains
Rummy Plantains
3 plantains, cut into 3-inch pieces
3 Tbsp butter
1/2 cup brown sugar or honey
1 tsp cinnamon
1 cup Puerto Rican rum
Saute the plantains in butter until they are golden
Add remaining ingredients & cook for 5 min
Jalapeno Ice Cream
Jalapeno Ice Cream
1 medium jalapeno or Serrano chile
1 cup water
1 3/4 cups granulated sugar
1 1/2 cups milk
1 1/2 cups heavy cream
9 large egg yolks
1 tbsp framboise or vanilla extract
Quarter the chile lengthwise & remove the seeds, veins, & any remnants of stem
Chop it into 1/4-inch pieces
Place the chopped chile in a small saucepan
Add water & 1 cup of the sugar
Bring to a gentle boil over medium-low heat
Cook for 10 min, then remove from the heat & let st& for at least 4 hrs
In a medium-size heavy-bottomed saucepan, combine milk, cream & 1 tbsp of the sugar
Bring to a scald
Meanwhile, put remaining sugar (1/2 cup plus 3 Tbsp), egg yolks & framboise or vanilla extract in a large bowl & whisk just to blend
While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up
Return the mixture to the saucepan & set over medium-low heat
Cook, stirring with a wooden spoon & constantly scraping the bottom of the pan, until the custard has thickened slightly & coats the back of the spoon
Strain the custard through a fine sieve into a bowl & nestle it in a larger bowl of ice
Let cool, stirring occasionally, then transfer to an ice cream maker & freeze according to the manufacturer’s instructions
Drain the chile & add to the soft ice cream
Transfer to a storage container & freeze until firm
Mexican Cobbler
Mexican Cobbler
12 servings
12 flour tortillas
1 cup canned apple pie filling
1/2 cup (1 stick) butter
1 1/2 cups granulated sugar
1 1/2 cups water
1 tsp cinnamon
1/4 tsp nutmeg
Chop apples in pie filling
Fill each tortilla with 1 tbsp filling & roll
Place in pan with rolled end down
In a saucepan add remaining ingredients & heat until sugar is dissolved & butter is melted
Pour over tortillas & let set in refrigerator for at least 8 hrs
Bake 30 min at 350 deg F
Serve warm