Eggs Benedict

Eggs BenedictEggs Benedict is  a  The classic brunch dish – something most people head to a restaurant for (including us most of the time) but we want you to know that making Eggs Benedict at home is not as hard as it may seem.

We’ve made a bit more work for ourselves by making the english muffins from scratch – because homemade english muffins happen to make a tremendous difference IMHO.  I realize that not everyone is interested in making their own bread, if you are however, we follow the recipe from the book Tartine Bread.  If you start the process on a Friday night (mixing the leaven and poolish) then you can be griddling fresh muffins to split and toast on Sunday morning.  The Tartine recipe makes about 16 muffins so it allows for plenty of extras to freeze for the week ahead. 

The intimidating part of Eggs Benedict is the combination of preparing Hollandaise sauce and poaching an egg.  While the former can be resolved with a good recipe (like the one we have included here courtesy of Carol – Thanks Carol!) the latter just takes a bit of practice.  

A tip I learned during this most recent batch of Hollandaise is to first clarify the butter that you will use to whip into the egg yolks.  Using clarified butter helps to prevent the mixture from splitting.  To clarify butter, melt it in a small saucepan, pour into a jar and allow to cool.  If you do this far enough in advance the butter will re-solidify into layers and the milk solids can then be easily scraped off the top.  When you re-melt the butter you will notice that it is clear or… you know… clarified.

We’ve cut the original recipe in half here so instead of serving four this version will make enough for two generous servings of hollandaise sauce.  

Enjoy!

Eggs Benedict

Ingredients / Ingredientes

Hollandaise / Salsa Holandesa

  • 2 egg yolks / yema de huevos
  • 2 tbsps lemon juice / cucharadas de jugo de limón
  • Pinch of ground white pepper / pizca de pimienta blanca
  • Dash of Worchestershire / pizca de salsa worchestershire (salsa inglesa)
  • 1/2 tbsp water / cucharadas de agua
  • 1/2 cup butter (clarified) / taza de mantequila
  • Pinch of salt /pizca de sal

Potatoes / Papas

  • 2 large russet potatoes / papas
  • Olive Oil /aceite de oliva
  • Salt and Pepper /sal y pimienta
  • Paprika / paprika (pimientón molido)
  • 4 eggs / huevos
  • 1 tsp white vinegar / cucharilla de vinagre
  • 4 pieces of back bacon (aka canadian bacon/peameal bacon) / tocino
  • 2 english muffins, split / panecillos ingleses (english muffins)

Instructions / Instrucciones

For the potatoes / Para las papas

  • Preheat the oven to 400 degrees and line a baking sheet with aluminum foil or parchment. / Calentar el horno a 400 grados y colocar papel aluminio a una bandeja para hornear
  • Wash and dry the potatoes and dice into cubes. / Lavar ,secar y cortar las papas en cuadritos.
  • Toss the cubed potatoes with a drizzle of olive oil, a large pinch of salt and pepper and a shake of paprika (mostly for color) / Agregar a las papas un poco de aceite de oliva, pizca de sal, pimienta y paprika.
  • Pour onto the prepared pan, spray the potatoes with cooking spray and place in the oven for approximately 30 minutes or until fork tender. / Colocar las papas a la bandeja para hornear y cocinarlas por 30 minutos hasta que estén blandas por dentro.

Oven fries - hashbrowns

  • To make the Hollandaise: Fill a saucepan part way with water and set over medium heat to bring to a simmer.  / Para la salsa holandesa: colocar una olla con un poco de agua a  fuego lento ( a punto de hervir).
  • In a metal bowl that fits inside that saucepan (without the bottom touching the water) whisk together the egg yolks, lemon juice, white pepper, worchestershire and water. / En un recipiente de metal que va a caber en la olla agregar y batir las yemas, jugo de limón, pimienta blanca, salsa inglesa y agua.

Hollandaise

  • Set the bowl over the simmering water and continue to whisk.  Begin to pour the melted clarified butter into the yolk mixture a couple of tablespoons at a time – whisking constantly – and ensuring that the previous addition has been incorporated before adding more.  whisk and add more butter until all the butter has been mixed in.  / Colocar el recipiente encima de la olla (baño maria) y no pares de batir. Colocar la matequilla derretida en la mezcla de huevos, una cucharada a la vez, mezclando bien hasta que todo esté incorporado.
  • Remove from the heat and whisk in the salt, taste and adjust as necessary.  If the mixture is too thick, whisk in a couple tablespoons of warm water.  Place a large plate over the bowl to keep the mixture warm – Don’t keep over heat as too much heat will cause the emulsion to split and the sauce will be ruined. / Remover la salsa del fuego y colocar sal, adjustar el sabor si es necesario. Si la salsa esta muy espesa agregar y mezclar algunas cucharadas de agua tibia. Colocar un plato encima del recipiente para mantener la salsa caliente, no lo dejes en baño maria pues mucho vapor caliente puede arruinar la salsa.
  • To poach the eggs – Fill a saucepan with 3 inches of water and bring the water to a gentle simmer then add the vinegar – this will help keep the egg together as it cooks in its water bath. / Para cocinar los huevos: Llenar una olla con 3 pulgadas de agua a fuego lento hasta que esté a punto de hervir, colocar el vinagre.

Poaching an egg

  • Break the eggs into separate ramekins so that you can carefully add them to the water one at a time.  When the water is ready and the vinegar has been added, use a whisk to create a vortex in the saucepan then slide the egg into the center of the vortex.  The spinning water should help to keep the whites over the yolk and in one neat package. / Quebrar los huevos y colocarlos en una taza o recipiente para mejor resultado cuando los pongas al agua. Cuando el agua esté a punto de hervir y el vinagre esté incorporado, con una cuchara batir rápido el agua haciendo un agujero en el centro, en ese agujero colocarás cada huevo, esto ayudará a que la yema y la clara del huevo estén juntos.
  • Cook for 2 1/2 minutes then remove with a slotted spoon and transfer to an ice water bath to halt the cooking process.  Continue to cook the remaining eggs, one at a time, placing into the ice water bath when ready. / Cocinar cada huevo por 2 1/2 minutos y gentilmente sacarlos del agua y colocarlos en un recipiente con agua helada (esto evitará que el huevo siga cocinando)
  • Lay the back bacon on a foil rimmed sheet and bake in the oven at 400 degrees until browned on the edges.  / Colocar el tocino sobre una bandeja de hornear a 400 grados hasta que esté dorado en las orillas.

Fresh english muffins

  • Put it all together / Colocar todo junto
  • Toast the english muffins and begin to build your eggs benedict.  We’ve made the classic with back bacon as well as a shrimp and avocado Benny.  With the water over medium heat at a simmer – add the poached eggs back into the simmering water for 45 seconds to 1 minute to just heat through, then remove and drain on a paper towel lined plate before placing on top of the prepared english muffins  /  Tostar los panecillos y colocar encima el tocino o camarones con palta . Para calentar los huevos tienes que sacarlos del agua helada y colocarlos por 45 segundos de nuevo al agua caliente que está a punto de hervir. Sacar los huevos del agua caliente y colocarlos sobre papel toalla para secarlos.

Eggs Benedict assembly

  • The second to last step is to add a large spoonful of hollandaise sauce over each poached egg.  The LAST step is to serve it to someone you love and enjoy! / Agregar los huevos encima del tocino, colocar encima la salsa holandesa y sevir. Provecho!

Eggs Benedict… Provecho!

 

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Croissants

CroissantsMaking croissants from scratch always intimidated me.  When I made puff pastry for the first (and only) time it was tough enough to laminate the dough in the hundreds of layers of butter with all the folding, rolling, chilling and waiting… and I knew that making croissant dough has an extra layer of complexity built in as well, as the dough that is used to wrap the butter is a yeasted dough.  As the yeast continues to release gas the longer it is out of the fridge there is an added time sensitive component when you are rolling out the dough and as a result – intimidated – I didn’t know when I would get around to actually making a croissant myself.   

It turns out, I just needed the perfect recipe to come along, as I found I had a renewed interest in making one of my favorite breakfast pastries when I bought my newest baking book ‘Bouchon Bakery’ by Thomas Keller and Sebastien Rouxel.  If you haven’t seen this book yet, take a look the next time you are at Chapters, This book is huge, and the photos are amazing.  The instructions they provide to all of the recipes in the book are incredibly precise, and as they are so thorough in explaining all of the steps involved I find that this book really helps give me the confidence to try out any of their recipes. 

As you can see above, I have now given the croissant recipe a try and here is my first attempt (of many I am sure) at making homemade croissants.  Without boasting too much, they actually turned out to be quite delicious.  I couldn’t commit to making just one variation so what you will see is that I made the classic, the chocolate, the ham and cheese and the almond.  The last two, being my favorites, I find make the perfect breakfast.  A ham and cheese to start and an almond croissant for dessert – with a cup of café con leche it is a perfect weekend morning. 

Enjoy!

Croissant

Ingredients/Ingredientes

poolish

  • 100 grams flour / gramos de harina
  • 0.1 grams yeast (a pinch) / gramos de levadura  (una pizca)
  • 100 grams water (75 degrees F) / gramos de agua (75 grados F)
  • 330 grams unsalted butter (in one piece) / gramos de mantequilla sin sal

dough / masa

  • 500 grams flour / gramos de harina
  • 75 grams sugar / gramos de azúcar
  • 10 grams yeast / gramos de levadura
  • 3 grams diastatic malt powder / gramos de polvo de malta diastásica
  • 200 grams water (75 degrees F) / gramos de agua (75 grados F)
  • 100 grams unsalted butter (room temperature) / gramos de mantequilla sin sal (temperatura ambiente)
  • 15 grams salt / gramos de sal

Instructions / Instrucciones

  • The night before you plan to make the croissants, prepare the poolish by mixing the flour and yeast in a bowl and combining with your fingers.  / La noche anteiror de la preparación de las medialunas tienes que preparar el poolish. Tienes que mezclar la harina y la levadura en un recipiente combinándolas con los dedos.
  • Pour in the water and mix until completely combined – this should have the consistency of a wet batter / Agregar el agua y mezclar todo bien, tiene que tener una consistencia de una masa húmeda.
  • Cover the bowl loosely with plastic wrap and let sit overnight (approx 12-15 hours) / Cubir el recipiente y dejar a un lado por toda la noche (aprox 12-15 horas)

The Next day…/ la próxima dia…

  • Place the butter (in one piece) on a piece of parchment and top with a second piece of parchment.  Pound the butter from left to right with a rolling pin, and begin to flatten the block.  Continue to evenly bash the butter until it is even and it is a 6 3/4 by 7 1/2 inch rectangle.  Wrap the butter in parchment paper and refrigerate.  / Coloque la mantequilla (en una pieza) en papel pergamino y cubir la mantequilla con otro papel pergamino en la parte superior. Comienza a fuselear la mantequilla de izquierda a derecha con un rodillo y  el bloque de matequilla se va a comenzar a aplanar hasta que quede todo uniforme. Haz un  rectángulo de 6 3/4 por 7 1/2 pulgadas. Envuelva la mantequilla en el papel de pergamino y refrigere

Unsalted butter block for croissants

  • Spray a large bowl with non stick spray / Agregar aceite en spray o areosol antiadherente en un recipiente grande.
  • Mix together the flour, sugar, yeast, and malt powder in the bowl of a stand mixer with a dough hook attached and turn on just enough to mix the ingredients evenly / Mezclar la harina, el azúcar, la levadura y malta en polvo en el recipiente de una batidora de pie con el gancho para hacer masa, de esta manera los ingredientes se van a mezclar de manera uniforme.
  • Pour half the water around the poolish mixture, which will help release the batter, then add to the stand mixer bowl along with most of the water (save 3 1/2 tbsps and set aside) / Agregar mitad del agua sobre  la mezcla de poolish y luego transferir al recipiente con la otra mezlca de harina. Agregar más agua dejando a un lado 3 1/2  cucharadas.
  • Add the butter and mix on low speed for 2 minutes, then scrape down the sides of the bowl and ensure all the flour is incorporated / Añadir la mantequilla y mezclar a baja velocidad durante 2 minutos, luego raspar los lados del recipiente y asegurar que toda la harina esté incorporada.
  • Sprinkle the salt on to of the mix and mix for a further 2 minutes to dissolve the salt.  If the mixture is dry, add the reserved water bit by bit only as needed  / Agregar la sal a la mezcla y mezclar  durante otros 2 minutos para disolver la sal. Si la mezcla está seca, añadir el agua reservada poco a poco, sólo cuando sea necesario.
  • Continue to mix on low speed for 20 minutes to knead the dough / Continuar mezclando en baja velocidad por 20 minutos para amasar la masa.
  • Remove the dough from the stand mixer bowl and form a tight ball.  Place seam side down in the prepared bowl, cover with a towel and set aside for 1 hour / Sacar la masa del recipiente de la batidora y hacer una bola. Transferir la masa al recipiente ya preparado, cubir con un paño y dejar a un lado por una hora.

Croissant dough and unsalted butter

  • Line a quarter sheet pan with parchment paper.  Uncover the dough, turn it onto a lightly floured surface and pat the dough into a rectangle of 10 1/2 by 7 1/2 inches.  Transfer to the sheet pan, cover with plastic wrap and freeze for 20 minutes / Forrar una bandeja con papel pergamino. Sacar la masa del recipiente y colocarla en una superficie con harina. Hacer un rectángulo con la masa de 10 1/2 por 7 1/2 pulgadas. Transferir la masa a la bandeja, cubrila con plástico y poner en el congelador por 20 minutos.
  • After 20 minutes, turn the dough onto a lightly floured surface, dust with flour and roll into a rectangle of 16 by 7 1/2 by 1/2 inch thick rectangle / Después de los 20 minutos sacar la masa del congelador y colocarla sobre una superficie con harina, agregar un poco de harina también a la masa y amasarla a un rectángulo más grande de 16 por 7 1/2 pulgadas.
  • Lay the chilled butter in the center of the dough, and fold the two longer sides over the butter enveloping it and pinch together to seal the butter in.  The butter will still be visible on the sides but the top must be sealed completely / Colocar la mantequilla fría en el centro de la masa y doblar los dos lados más largos sobre la mantequilla envolviéndola. Pellizcar para sellar la mantequilla. La mantequilla todavía será visible en los lados, pero la parte superior debe estar  sellado completamente (ver foto abajo)

Croissant dough first turn

  • Roll this block into a rectangle of 22 by 9 inches and 3/8 inch thick  / Amasar la masa en otro rectángulo de 22 por 9 pulgadas y 3/8 pulgadas de espesor.
  • Fold the bottom third of the dough up and the top third down, as though you are folding a letter.  turn the dough 90 degrees so that the block resembles a book and the opening is facing the right  / Doblar el tercio inferior de la masa y el tercero de arriba hacia abajo, como si estuviera doblando una carta (ver foto). Mover la masa a 90 grados, de manera que el bloque de masa se asemeja a un libro y la abertura se encuentra a la derecha.
  • Press a finger into the corner of the dough to make an impression.  Place the dough back on the sheet pan, cover with plastic wrap and return to the freezer for 20 minutes / Colocar la masa a la bandeja y cubirla con plástico y trasferirla nuevamente al congelador por 20 minutos.
  • Once the dough has chilled, remove from the freezer, turn onto a lightly floured surface and roll gently, taking care not to shatter the butter within the pastry nor crack the dough, until you have a 22 by 9 by 3/8 inch rectangle.  Fold in thirds, turn until the opening is facing right and place 2 fingers in the corner, making an impression and a reminder that you have now completed 2 turns / Repetir nuevamente el paso anterior: Sacar la masa del congelador, ponerla sobre una superficie con harina  y cuidadosamente fuselearla hasta que tengas un rectángulo de 22 por 9 pulgadas y 3/8 pulgadas de espesor, luego doblar el tercio inferior de la masa y el tercero de arriba hacia abajo, como si estuviera doblando una carta.  Mover la masa a 90 grados, de manera que el bloque de masa se asemeja a un libro y la abertura se encuentra a la derecha. Colocar al gongelador nuevamente.
  • Repeat the process one more time to complete a 3rd turn and mark the dough with 3 fingerprints when completed / Repetir nuevamente este paso por la tercera vez.
  • Roll the dough out to 24 by 9 inches and then cut the dough in half (crosswise) so that you are left with two 12 by 9 inch rectangles.  Stack on a sheet pan lined with parchment and place a sheet of parchment between the layers  / Extienda la masa a 24 por 9 pulgadas y luego  cortar la masa por la mitad, lo cual quedarán dos rectángulos de 12 por 9 pulgadas. Colocar papel pergamino sobre las dos masas y ponerlas una sobre otra.
  • Cover with plastic wrap and freeze for 20 minutes  / Cubrilas con plástico y poner en el congelador por 20 minutos.

To make classic croissants / Para hacer medialunas clásicas

  • Remove one of the rectangles of dough from the freezer and roll the dough out to a 19 by 9 inch rectangle / Sacar uno de los rectángulos de masa del congelador y extender la masa a un rectángulo de  19 por 9 pulgadas.
  • Turn the dough so that one of the long sides are facing you and trim the dough to 18 inches, creating straight edges / Cortar la masa para que sea 18 pulgadas.
  • Starting at the left, measure 3 3/4 inches along the bottom edge of the dough and cut into the top left corner, this should create your first triangle.  Continue measuring and cutting, alternating sides to keep it even, until you have cut 8 triangles  / Cortar en pequeños triángulos la masa. Tienes que medir 3 3/4 pulagdas de base para el primer triángulo y así sucesivamente.

Rolling croissants - classic, ham and cheese, chocolate

  • Hold a triangle in both of your hands and gently stretch the triangle to a length of approximately 12 inches / Con las dos manos toma un triángulo y tienes que estirarlo gentilmente hasta que sea de 12 pulgadas.
  • With the base of the triangle facing you, fold the corners toward the center, and then roll toward the point.  Ensure the tail is underneath the roll (so that it does not unwind during baking) and place the croissant on a parchment lined baking sheet / Con la base del triángulo mirando hacia ti, doblar las esquinas hacia el centro y luego rodar hacia el fin del triángulo. Colocar la medialuna sobre una bandeja para hornear con papel pergamino.
  • For the the ham and cheese variation, cut one piece of smoked ham to cover the majority of the triangle of dough, place a few matchstick pieces of Gruyere cheese near the base and roll towards the tip just the same as the classic version / Para hacer medialunas con jamón y queso tienes que colocar el jamón en la mayoría del triángulo, también agregar pedazos de queso gruyere cerca de la base del triángulo y rodar la masa.
  • For the pain au chocolate… Cut a square of dough instead, and place a baton of chocolate at the base, roll once, and add a second baton and roll over.  Place on the parchment lined baking sheet / Para el pain au chocolate tienes que cortar  un cuadrado de masa y colocar el chocolate en la base de la masa y cubirlo con la masa, luego colocar un poco más de chocolate y enrollarlo con la masa también (ver foto), colocarlos sobre una badeja con papel pergamino para hornear.

Croissant - ready to proof

  • Proof the dough at room temperature for 2 hours then brush with egg wash and bake in a 350 degree oven for 35-40 minutes.  The color should be golden brown and none of the layers should appear undercooked  / Dejar la masa por dos horas en temperatura ambiente y luegor colocar un poco de huevo con un pincel de cocina para dar brillo. Hornear las medialunas por 35-40 minutos en una temperatura de 350 grados.

Croissants - baked

The almond Croissants / Las medialunas de almendras

Almond syrup / Jarabe de almendra

  • 75 grams sugar / gramos de azúcar
  • 75 grams water / gramos de agua
  • 15 grams almond flour / gramos de almendra molida (harian de almendra)

Instructions / Instrucciones

  • Combine the sugar, water and almond flour in a small saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar.  Remove the pan from the heat and allow to steep for 1 hour / mezclar la azúcar, agua y harina de almendra en una olla y llevar a ebullición a fuego medio, revolviendo para disolver el azúcar. Retire la olla del fuego y deje reposar durante 1 hora.
  • Strain the syrup into a small bowl – it is now ready to be used / Colar el jarabe en un recipiente pequeño –  ahora ya está listo para ser utilizado

Almond cream / Crema de almendra

  • 73 grams almond flour / gramos de harina de almendra
  • 7 grams flour / gramos de harina
  • 73 grams unsalted butter (room temperature) / gramos de mantequilla sin sal (temperatura ambiente)
  • 73 grams powdered sugar / gramos de azúcar en polvo
  • 44 grams eggs / gramos de huevos

Instructions / Instrucciones

  • Sift the almond flour to remove any lumps and add to a bowl with the flour / Colar la harina de almendras
  • In the bowl of a stand mixer with the paddle attachment, add the butter and mix on medium low, until the butter is the consistency of mayonaise  / En el recipiente de una batidora de pie agregar la mantequilla  y mezclar en velocidad media hasta que la mantequilla tenga forma de mayonesa.
  • Sift in the powdered sugar and mix on low until incorporated, then increase the speed slightly until the mixture is fluffy – around 2-3 minutes / Colar la azúcar en polvo en velocidad baja hasta que todo este incorporado, aumenta la velocidad poco a poco por unos 2 o 3 minutos.

Almond cream for almond croissants

  • Scrape down the bowl, add the almond mixture in 2 additions, mixing quickly after each one  / Agregar la mezcla de harina (en dos porciones) y mezclar bien.
  • Add the eggs and mix until everything is combined and smooth.  Transfer to a bowl and place a piece of plastic wrap overtop pressing into the mixture to prevent a skin from forming  / Añadir los huevos y mezclar hasta que todo esté combinado y suave. Transferir a un recipiente  y taparlo.
  • Refrigerate at least 2 hours – until cold / Refrigerar por 2 horas

To assemble the almond croissants / El montaje de las medialunas de almendras

  • Preheat the oven to 350 degrees F / Calentar el horno a 350 grados F

Almond Croissant assembly

  • Cut the croissants in half, brush the cut sides with the almond syrup.  Pipe a generous amount of almond cream into the croissant and spread with a spatula.  Place the croissant together and top with more almond cream, spreading all over the top of the croissant and then place face down in a bowl of sliced almond, pressing down to compact the croissant / Cortar las medialunas por la mitad, agregar en los lados el jarabe de almendras. Colocar una cantidad generosa de crema de almendras también.  Cerrar las medialunas y colocar más crema encima, extendiéndose por la parte superior y luego coloque la medialuna boca abajo en un plato con rebanadas de almendras, presionando para compactarla.

Almond croissants

  • Place on a baking sheet lined with parchment or a silpat / Colocar las medialunas en una bandeja para hornear con papel pergamino.
  • Bake for 18-20 minutes – until the nuts are golden brown  / hornear por 18 a 20 minutos hasta que estén dorados.
  • Remove from the oven, dust with powdered sugar and enjoy! / sacar del horno y poner un poco de azúcar en polvo y a disfrutar!
Croissants... Provecho!

Browned Butter Bourbon Banana Bread

Browned Butter Bourbon Banana BreadI just couldn’t help myself with the alliteration opportunity up there… but to be serious, the browned butter and the bit of bourbon really elevate this banana bread to something far better than your average. 

The idea for this post comes from a recent trip we took to Maui, specifically during our drive along the road to Hana where we sampled some incredible banana bread at a roadside banana bread/smoothie stand and it reminded me that we don’t make banana bread nearly enough at home.  This is mostly because we rarely end up with any bananas at the end of the week, so we never have those very ripe bananas that are perfect for making bread.  Lately though we’ve purposely bought twice as many bananas and set some aside just for this.  

I found the recipe here on Smitten Kitchen and I chose it because it included a tablespoon of bourbon (which is optional – I’ll bet Rum would be good too though).  I added some roughly chopped semi sweet callebeaut chocolate in the end and as it is inspired by our trip to Maui, I threw on a handful of crushed macadamia nuts to finish it off.  The browned butter part was accidental the first time, I left the butter melting on the stove too long but I caught it before burning and happily found that it works great here as it adds an extra nutty flavor which, in combination with the cinnamon, nutmeg, and bourbon create layers of flavor which taste great together.  As always, we hope you enjoy it as well.  

Ingredients / Ingredientes

  • 4 ripe bananas / bananas maduras
  • 1/3 cup melted browned butter / taza de mantequilla dorada o quemada
  • 3/4 cup light brown sugar / taza de azúcar morena
  • 1 egg – beaten / huevo batido
  • 1 tsp vanilla / cucharilla de vainilla
  • 1 tbsp bourbon / cucharilla de bourbon (whisky americano)
  • 1 tsp baking soda / cucharilla de bicarbonato
  • pinch of salt / pizca de sal
  • 1 tsp cinnamon / cucharilla de canela
  • 1/2 tsp nutmeg / cucharilla de nuez moscada
  • 1 1/2 cups of flour / tazas de harina
  • 1/3 cup chopped semi sweet chocolate / taza de chocolate semi dulce
  • handful of crushed macadamia nuts / un poco de nueces de macadamia

Instructions / Instrucciones

  • Preheat the oven to 350 degrees F. / Calentar el horno a 350 grados
  • Smash banana to pieces with a fork or pastry cutter.  I like to leave some banana not quite smashed so that there are some rustic larger pieces in the bread / Amasar las bananas con un tenedor.

Banana Bread

  • Brown the butter by melting it in a saucepan on the stove, paying close attention that it doesn’t burn, keeping the melted butter moving as it bubbles and slowly turns a caramel brown colour.  Add the browned butter to the bananas and stir / Agregar la mantequilla dorada y mezclar.

Browned butter

  • Mix in the sugar, egg, vanilla, bourbon and spices / Agregar y mezclar el azúcar, huevo,   bourbon, vainilla, canela y muez moscada.
  • Add the baking soda, salt and flour and mix together until just combined / Agregar el bicarbonato, sal y harina y mezclar bien.

Bourbon banana bread

  • Add about a 1/3 of a cup of roughly chopped dark chocolate and stir until incorporated throughout / Agregar 1/3 taza de chocolate cortado en pedazos y mezclar.
  • Pour the batter into a buttered loaf pan and sprinkle the top with some roughly chopped macadamia nuts (if you like) / Agregar la mezcla  a un recipiente para hornear la torta de banana y cortar algunas nueces de macademia para poner encima si lo deseas.

browned butter bourbon banana bread

  • Bake for 50 minutes to an hour – until a knife inserted into the center comes out clean / Hornear la torta por 50 minutos o por una hora hasta que este listo.
  • Cool on a rack, remove from the pan, slice into pieces and enjoy! / Dejar enfriar a temperatura ambiente y está listo para comer! A disfrutar!
Browned butter bourbon banana bread Provecho...