zondag 15 april 2012

Grilled bananas with cajeta and cream

This weeks cooking theme at the I Heart Cooking Club is sweet tooth!
Searching true the recipes of Rick Bayless i got curious about cajeta at first because i didn't know what it was but now after tasting it, i do! A very nice cinnamon flavoured caramel sauce that is verry popular in mexico i understand.
But Cajeta is better known as dulce de leche in other parts of the world.

Making the cajeta was another daring experiment for me. Again because i tried to make caramel before and i always failed in attempt. It took me 1 hour and 45 minutes to finish the cajeta because i was afraid it would burn or boil over(don't like all the sticky stuff on my stove top). Like Rick said it would, it turned golden but only after 1 hour and 30 minutes. And i was stirring a lot tho prevent it to stick to the bottom of he pot.

I served the cajeta with this grilled banana recipe from rick and it was lovely. substituded the dulce the leche flavoured ice for cinnamon flavoured ice cream. and sprinkled some halved pecans on top.

Grilled bananas with cajeta and cream
Serves 4
Recipe by Rick Bayless

4 firm, but ripe, bananas with attractive stems
Vegetable oil for brushing or spritzing
8 small scoops best-quality ice cream, preferably dulce de leche flavor
1/2 cup Mexican cajeta (goat’s milk caramel sauce)

1. Heat a gas grill to medium or prepare a charcoal fire, letting the coals burn until they are covered with a gray ash and are medium hot. Cut the bananas through the stems lengthwise in half. Brush or spritz the cut sides with oil.
2. Place the bananas on the grill cut side down directly over the heat. Cover and grill until lightly browned, about 2 minutes. Turn skin side down and continue grilling until tender and bananas have pulled away from their skins, 2 to 4 minutes more.
3. Arrange 2 banana halves on each serving plate. Top each serving with 2 scoops of ice cream. Drizzle each with about 2 tablespoons of the cajeta. Serve immediately.

Goat's Milk Caramel Sauce
Recipe by Rick Bayless

Makes about 3 cups

2 quarts goat's milk or a combination of goat’s milk and cow’s milk—or even with all cow’s milk (use whole milk in all cases)
2 cups sugar
A  2-inch piece of cinnamon stick, preferably Mexican canela
1/2 teaspoon baking soda dissolved in 1 tablespoon water

1.  Simmer the cajeta.   In a medium-large (6-quart) pot (preferably a Dutch oven or Mexican copper cazo), combine the milk, sugar and cinnamon stick and set over medium heat.  Stir regularly until the milk comes to a simmer (all the sugar should have dissolved by this point). Remove the pot from the heat and stir in the dissolved baking soda—it’ll foam up if the goat’s milk is acidic. When the bubbles subside, return the pot to the heat.   Adjust the heat to maintain the mixture at a brisk simmer (too high and the mixture will boil over; too low and the cooking time will seem interminable). Cook, stirring regularly, until the mixture turns pale golden, more or less one hour.   Now, begin stirring frequently as the mixture colors to caramel-brown and thickens to the consistency of maple syrup (you’ll notice the bubbles becoming larger and glassier).  Stir regularly so nothing sticks to the bottom of the pot. Test a couple of drops on a cold plate: When cool, the cajeta should be the consistency of a medium-thick caramel sauce.  If the cooled cajeta is thicker (almost like caramel candy), stir in a tablespoon or so of water and remove from the heat; if too runny, keep cooking.

2.  Finish the cajeta.   Pour the cajeta through a fine-mesh strainer set over a bowl or a wide-mouth storage jar.  When cool, cover and refrigerate until you’re ready to serve.  Warming the cajeta before serving (a microwave oven is efficient here) makes it extra delicious. Working Ahead:  Cajeta keeps for a month or more in the refrigerator.  Keep it tightly covered to keep it from absorbing other flavors.

Admitting this post to:
Rick Bayless @IHCC button rounded

9 opmerkingen:

  1. Mmmm...this is heavenly! I know I've heard that dulce de leche and cajeta are the same - but personally, I think they're much different. Cajeta is more like a caramel sauce than dulce de leche. But that's just me. I once tried substituting dulce de leche in place of cajeta in a recipe since I didn't have any - and it didn't produce the same results (it was a chocoflan which I make often). The cajeta sits on top and cascades off like a caramel sauce would, and the dulce de leche wound up incorporating itself into the flan/cake. That said, I like them both...just prefer cajeta! Beautiful dish =)

  2. Yum - your bananas look perfectly caramelized and delicious. This looks like a sensational dessert!

  3. I had the cajeta boil over on me... not fun! LOL. Lots of stirring. But it's so worth it in the end. Love this dish, looks so good!

  4. Oh my, this looks beautiful! I haven't had cajeta before - what a great way to serve it!

  5. Wonderful! I ended up buying cajeta to have on hand--you are much braver than I am. ;-) I love grilled bananas. Excellent pick for this week.

  6. I love how you served these! I'll have to remember this next time I make grilled plantains. :)

  7. Wow, making the cajeta is hard work! But I can see that it is definitely worth the effort! Your bananas with cajeta dessert looks absolutely delicious!

  8. these definately looks tempting!! sounds like making the cajeta needs a lot of patience and time! Kudos to you!

  9. I will have to make cajeta before we end our cooking with Rick Bayless. This dessert looks--and sounds amazing.