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Banana Toffee Delight
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1 ⅓ graham cracker crumbs |
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1 cup
whipping cream |
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⅓
cup
butter,
melted |
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½ tsp
powdered instant coffee |
| 1 can
sweetened condensed milk
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1 tsp
icing sugar |
| 1½ lbs firm bananas |
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chocolate
shavings |
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Immerse can of sweetened condensed milk (unopened) in a deep
pan of boiling water. Cover and boil for 1 hour.
Be sure to top up with water frequently during
cooking, so can stays completely under water. If the pan is
allowed to boil dry the can will explode. Remove the tin from
the water and allow to cool completely before opening. The sweetened
condensed milk becomes soft toffee. Combine melted
butter and graham cracker crumbs in a bowl. Press firmly onto bottom
of 9" spring form pan. Spread the toffee over the graham
crust. Peel and halve the bananas lengthways and lay them on the
toffee. Whip cream, instant coffee and sugar until stiff peaks form.
Spoon mixture on top of the bananas and lightly sprinkle with
chocolate shavings. Serve immediately. Can be made and refrigerated
a day in advance.
Serve with Mill Street Brewery Coffee Porter
Canadian Beer Makes 8-10 servings
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Frosty Orange Cream Cups
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| 1 ½ cups
whipping cream |
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¼ cup fresh
orange juice |
| ¾ cup sugar |
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pureed
fruit or fresh berries |
| 2 ¼ tsp
grated orange rind |
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In medium bowl combine whipping cream and sugar; stir until sugar is
dissolved. Blend in orange rind and juice; mixture will thicken
slightly. Tint with orange food colouring if desired. Place 6 muffin
silicon bakeware onto a cookie sheet. Divide mix-ture evenly among
the 6 muffin cups. Cover and freeze until firm, at least 12 hours.
Transfer to refrigerator 15 minutes before serving to soften
slightly. Remove from muffin cups. Serve with pureed fruit or fresh
berries.
Serve with Chateau Lupiac Gaudiet French Sweet Wine Makes 6 servings
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Zesty Citrus Cheesecake
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| 1 ½ cups
graham cracker crumbs |
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1 can
sweetened condensed milk
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⅓
cup
butter,
melted |
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1 lemon,
finely grated, zest only |
| 2
– 250 g
packages
cream cheese,
softened |
2 large
limes, finely grated, zest and juice |
| 2 cups
whipping cream,
divided |
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2 tbsp
icing sugar |
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Combine melted butter and graham cracker crumbs in a bowl. Press
firmly onto bottom of 10" (25 cm) spring form pan. In bowl, beat
together cream cheese, ½ cup (125 ml) of the whipping cream,
sweetened condensed milk, lemon zest and lime zest and lime juice
until smooth and fluffy. Pour on top of crust and smooth top. In
clean bowl beat remaining whipping cream and icing sugar until stiff
peaks form. Dollop onto cake, covering the entire top. Cover loosely
and refrigerate until firm, about 4 hours. Can be refrigerated for
up to 2 days.
Serve with Martini
& Rossi Asti Italian Sparkling Wine Makes
8-10 servings
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