The snow banks in front of my house are eight feet tall but they’re wearing their bikinis and celebrating down in sunny Rio de Janeiro. It’s Carnival and time to celebrate! Don’t let the New England cold get in your way. Even if the snow is up past the window sills, you can still celebrate.
To Start: My Bruschetta with Roasted Vegetables & Gorgonzola may not be from the sunny Caribbean but they are yummy!
The Main Event: It’s the middle of winter, what could be better than a warm and wonderful stew? My Caribbean Fish Stew combines cozy goodness with flavorful spice. Add a little crunch with a salad of Jicama Slaw.
Something Sweet: Top off your feast with fun and fabulous Mojito Melons or decadent Bananas Foster.
3 tablespoons butter
1/2 cup dark brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3-4 bananas, sliced about 1/2-inch thick on the diagonal
1/2 cup dark rum
Really good vanilla ice cream
Melt butter in a large heavy skillet over low heat. Add the brown sugar and spices and stir until the sugar dissolves. Raise heat to medium-high and bring to a simmer. Add the bananas and cook for 1 minute on each side, carefully spooning the sauce over bananas as they cook.
Remove the pan from the heat and add the rum. Ignite the rum, return the pan to the heat and continue cooking until flame dies out, about 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes more, until it is nice and syrupy.
Put a scoop or two of vanilla ice cream in each serving bowl, top with warm banana slices and sauce. Serve immediately.
Have a wonderful evening and bon appétit!
How will you celebrate Carnival? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.