Banoffee Pie

 I first became acquainted with Banoffee Pie during a trip to Scotland over ten years ago.  Our perky waitress asked us what we would like for dessert and I inquired as to the house specialty.  Without missing a beat she said Banoffee Pie.  When I asked if this was a combination of Banana and Coffee, she indulgently informed me that it was Banana and Toffee.  Ooh, toffee.  I’ll have a slice!  I have been obsessed with this luscious dessert ever since, but years would pass before I located a recipe that could be made here in the States.  Canned toffee just isn’t readily available here, and I had no idea that it could be made by simply boiling a can of sweetened condensed milk.

Once I learned of this process I was raring to go, until I was informed of the possibility of the can exploding and splattering the kitchen with a sticky toffee mixture that would challenge even the most seasoned members of a crime scene clean up team.  But I’ve mellowed over the years, or perhaps become more intrepid (read: foolish) in my old age, and decided to give it a try.  Actually it was very easy and nothing at all to worry about.  

I used a BIG stock pot, boiled two cans at once (one for now and one for later), covered them over the top with an inch and a half of water, set the timer every 30 minutes to keep a careful watch on them, and boiled them at a low boil for 2-1/2 hours.  I didn’t need to add water once, but did anyway, just be to on the safe side.

The result was a can of thick, delicious toffee.

The pie itself is easy to make.  Essentially it is sliced bananas covered with creamy toffee in a graham cracker crust topped with whipped cream.  

Below are the proportions along with a crust recipe in case you don’t have one handy.

Banoffee Pie

1 graham cracker crust

3 bananas, sliced

1 can sweetened condensed milk, boiled to form toffee

1-1/2 cups heavy cream

1 tablespoon brown sugar

Make graham cracker crust per directions below.  Arrange banana slices on top of the crust.  Don’t get crazy cute with this, you’re just going to cover it up anyway.  Open your carefully boiled can of sweetened condensed milk and admire your brilliance at having made this creamy toffee.  If you have stored this in the fridge, pour contents into a microwave safe bowl and warm it for 30 seconds at a time, stirring between each 30 seconds until it becomes smooth and spreadable.  Pour over bananas and spread to the edge.  In the work bowl of your stand mixture and using the whisk attachment, whip cream until soft peaks form, add sugar and whip until stiff peaks form.  Spread over toffee and bananas.  Top with a dusting of cocoa, if desired.

Graham Cracker Crust

1-1/2 cups finely ground graham crackers (I use one packet)

5 tablespoons melted butter

1/3 cup granulated sugar

Preheat oven to 375°F.

Stir together graham cracker crumbs, sugar, and butter (I mix it all together in the work bowl of a food processor).  Press into the bottom and up the sides of a 9” pie plate.  Bake for 7-10 minutes.  Cool.  Set aside.

This post is linked to: 

Tutorials Tips and Tidbits

Be Inspired Friday

 Foodie Friday

Sweets for a Saturday

Sugar and Spice

The Scottish Arms' Cock-A-Leekie Pie

I don't know what it is about the month of March, but it always finds me seeking out recipes that remind me of the British Isles.  Perhaps it's because I've spent a number of Marches (not to mention Aprils and Mays) over there in the past, but I find myself craving pies, tarts, jacket potatoes, and Banoffee pie.

After a lengthly vacation in Scotland a number of years ago (during which I took copious notes), and night after night of delicious food, I came home armed with enough information and cookbooks (Some of which were purchased from The Cooks Bookshop, once owned by "The Two Fat Ladies," but that's a story for another time.) to recreate much of what we'd eaten and enjoyed.  Much to our surprise however, upon our return, we learned of a new area restaurant called The Scottish Arms, specializing in fare from the area from which we'd just come, deliciously delivered by kilted waiters!  Off we went for a visit and wonderful meal.  This was just the beginning of what has now become a intimate relationship.  

One of my favorite dishes on their menu is Cock-a-leekie pie, so I was delighted when the recipe appeared in a local food magazine called Sauce.  I often make it during the summer when I can harvest my own leeks, but it has also become a March tradition and so I made it tonight.  It's always delicious!

Cock-A-Leekie Pie 

Courtesy of The Scottish Arms' Carl Hazel 

2 1/2 lbs. boneless, skinless chicken breasts 

1 tsp. salt 

1 tsp. white pepper 

2 cups chicken stock 

2 cups white wine 

12 Tbsp. (1 1/2 sticks) butter, divided 

2 leeks, cleaned and chopped 

1 cup flour 

2 1/4 quarts (9 cups) heavy cream 

1 box frozen puff pastry sheets, thawed 

Season the chicken breasts with salt and pepper. 

In a large stock pot, combine the chicken stock and white wine and bring to a boil. Reduce the heat to a simmer, add the chicken breasts and poach for 15 to 20 minutes or until cooked through. Remove the chicken from the poaching liquid; reserve the liquid. When cool enough to handle, shred the chicken. 

In a large saute pan, melt 2 tablespoons butter. Add the leeks and sweat until just tender. In a large saute pan, make a thick roux by melting 8 tablespoons butter, then adding the flour and stirring constantly until lightly golden. Add the cream to the poaching liquid and bring to a boil. Whisk in the roux and reduce to low heat. Add the leeks and shredded chicken and simmer for 20 minutes. 

Preheat the oven to the called-for temperature on the box of puff pastry. Melt the remaining 2 tablespoons butter. Fill soup bowls to within an inch from the rim with hot Leekie. Top each bowl with a square of puff pastry and brush each with melted butter. Bake per the instructions on the puff pastry box or until the pastry is golden brown. Serve hot.

10 servings   

The Scottish Arms

6-10 S. Sarah St.

St. Louis, MO 63108

Making Homemade Orange Marmalade

I fell hopelessly in love with orange marmalade during a trip to Scotland in the same way that I fell in love with clotted cream while living in Oxford.  I knew from the first bite of each that they would be permanent fixtures in my kitchen, and I had hoped to one day learn to duplicate these British delicacies.

Inasmuch as I thoroughly enjoy, and am a prolific prolific maker of relishes and chutney, the skill involved in successfully making jams and jellies has always eluded me.  So when I saw this can of Seville oranges at Williams-Sonoma and read the very simple instructions, I knew I had to give it a try.  I was very pleased with the results.  This can makes an excellent and very fresh tasting marmalade reminiscent of what I had each morning in Edinburgh, and the process is astoundingly easy.  A can of Seville oranges, sugar, and a "knob" of butter are all it takes to get wonderful results.

I encourage anyone who loves marmalade the way that I do, but who has always been a bit hesitant to make it, to buy yourself a can of these Seville oranges and plunge right in.  I knew I had it right when my brother-in-law said he disliked this as much as he disliked the Keiller Dundee brand from Scotland.  Success!

Another resolution to check off of my list!  

Of course we had to have the marmalade for breakfast this morning, so I made a batch of Mile High Biscuits in order to try it out. DELICIOUS!

MILE HIGH BISCUITS

3 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon cream of tartar
3/4 teaspoon salt
1/2 cup shortening
1 egg, beaten
1 1/4 cups milk

Whisk together first five ingredients in a medium mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Add egg and milk; mix until dough forms a ball. Do NOT overmix. Turn dough out on a lightly floured surface and knead 10-12 times, only. Roll out to 3/4 inch, cut with a 1-1/2" round floured biscuit cutter. Place on lightly greased baking sheet and bake at 475 degrees for 12-15 minutes or until golden.