APPETIZER
Foie Gras “Du Monde”
Autumn fruit and foie gras beignets with vanilla infused
sugarcane syrup, foie gras cafe au lait and chicory coffee “mist”
ENTRÉE
Grilled Muscovy Duck and Slow Roasted Goose
cooked with P&J oysters, roasted goose, Creole trinity, smoked mushrooms and house-made hot sauce
DESSERT
Bananas Foster “S’mores”
Banana bread pudding with a crisp graham cracker tuille, melted chocolate, Tabasco caramel and a flaming marshmallow “lollipop”
Bananas Foster “S’Mores”
Banana Bread:
1 3/4 cup all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ripe mashed bananas
1/3 cup softened butter
2 tablespoons buttermilk
(can substitute milk)
2 eggs
2/3 cup chopped roasted pecans
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add mashed bananas, butter, buttermilk and eggs. Using a mixer, beat the ingredients well. Stir in nuts; pour into greased loaf pan. Bake at 350 degrees for about 50 minutes.
Banana Bread Pudding:
1 loaf banana bread
2 bananas
1 cup cream
2 cups milk
4 eggs
1/3 Cup sugar
1 teaspoon vanilla
Slice and cube banana bread. Grease 6 individual ramekins. Spread some of the cubed banana bread in the ramekins. Slice two bananas on top. Cover with more
of the cubed banana bread. Fill only 2/3 of the way up. Whisk cream, milk, eggs, sugar and vanilla in a medium-sized bowl. Pour over cubed banana bread and bananas
in ramekins.
Using a spoon, squish the banana bread at the top down to make sure the cream sauce gets incorporated to all of the bread pieces. Let sit for about 10 minutes then bake at 350 degrees for 50 minutes.
Tuilles:
2 egg whites
3/4 cup powdered sugar, sifted
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 graham cracker crumbs
1/4 teaspoon all-purpose flour
5 tablespoons warm melted
butter
Preheat oven to 350 degrees. Whisk together egg whites,
powdered sugar, vanilla and salt for 30 seconds. Next, whisk in the graham cracker crumbs and flour until evenly incorporated. Finally, whisk in the melted butter and stir until a smooth paste is formed.
To form, drop 1 tablespoon on a baking sheet and spread left to right to create a long rectangular shape – similar to an original graham cracker. Make sure the rectangles are even thickness so they cook evenly.
Bake 7-9 minutes at 350ºF or until edges turn golden brown. Remove pan from oven and cool. Store tuilles in a cool, dry place, wrapped tightly, so they remain crisp. Keep unused batter covered as it dries out quickly.
Marshmallow “lollipop”:
6 large store bought
marshmallows
1 cup 151 rum
6 sugar cane sticks
Cut sticks into lollipop size and soak in the 151 rum for 10 minutes. Place the sticks into the center of each of the marshmallows and set aside until needed.
Plating:
Place each of the warm bread puddings in the center of each plate. Drizzle Steen’s cane syrup and melted chocolate around the bread pudding. Place the tuille off center to the bread pudding, standing it up gently. Place the marshmallow “lollipop” on top of the bread pudding and torch the marshmallow, lighting it on fire. Serve immediately.
