Caramel bananas with rum PDF Print E-mail

Caramel Bananas with Rum

2/3 cup packed brown sugar
2 tablespoons whipping cream
1 tablespoon butter or margarine
3 tablespoons rum
4 medium bananas
1/2 cup chilled whipping cream
1 tablespoon packed brown sugar
1/4 cup sliced almonds

Cook and stir 2/3 cup brown sugar, 2 tablespoons whipping cream and the butter over low heat until sugar is dissolved and mixture is smooth. Remove from heat; stir in rum. Cover and refrigerate at least 1 hour.

Cut bananas crosswise into halves; cut each half lengthwise into halves. Arrange in serving dishes; top with refrigerated caramel sauce.

Beat 1/2 cup whipping cream and 1 tablespoon brown sugar in chilled bowl until stiff. Spoon over bananas and sauce; garnish with almonds.

Yields 4 to 6 servings.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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