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8.7 Additional recipes

8.7.1 Golden mousse

  1. Combine 1 cup mashed ripe bananas, 2 tablespoons orange juice, 1/4 cup shredded coconut, 3 tablespoons brown sugar, a few grains salt, and 1/8 teaspoon grated orange rind.
  2. Whip until stiff 1 cup heavy cream.
  3. Fold whipped cream into fruit mixture and turn into freezing tray. Freeze rapidly without stirring until firm.

8.7.2 Sopa de Plátano

  1. Cook 10 whole red-skinned under-ripe bananas in one quart of water over low heat.
  2. Peel and mash bananas with 1/4 teaspoon cloves, 1/4 teaspoon orégano, and 1 teaspoon powdered cinnamon.
  3. Knead the mixture, add a pinch of salt, and fry in 4 tablespoon shortening until slightly browned.
  4. Chop 4 medium-sized tomatoes, 2 green peppers, and 1 medium-sized onion.
  5. Fry vegetables in 1/4 cup olive oil about 5 minutes and then add 1 teaspoon salt.
  6. Place banana mixture on serving dish and garnish with the hot vegetables.
  7. Thanks to Ruth Mulvey and Luisa Alvarez Good Food from Mexico.

8.7.3 Panecillos de Plátano

  1. Sift together 2 cups flour, 1 teaspoon salt, and 3 teaspoon baking powder.
  2. Add 4 tablespoons softened butter, mix well, add 3/4 cup milk, and stir only until dampened.
  3. Roll to 1/2 inch thickness, cut into cookies about 2 inches in diameter, and place on greased cookie sheet.
  4. Slice 2 bananas in 1/2 inch thicknesses and dip pieces in 2 tablespoons lemon juice and then in 2 tablespoons sugar. Place a slice on each cookie, pressing it down.
  5. Bake in a 425∘ F oven for 12 minutes or until golden brown.
  6. Thanks to Ruth Mulvey and Luisa Alvarez Good Food from Mexico.

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