Oh my gosh you guys, I am so excited to be posting my very first Recipe Redux Post! Have you ever heard of the Recipe ReDux???
“As the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (ofReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.” www.thereciperedux.com
Once I was accepted as a member, I could hardly wait till the first of this month to find out the theme!
A Spirited ReDux
“From plain Jane vanilla extract to fancy-pants elderflower liqueur, we like to keep a little liquor in the kitchen. Show us how you like to cook, bake or mix-it-up with spirits, extracts and other alcohols. A splash of vodka makes summer sauces shine – and liqueurs brighten desserts: What’s your healthy recipe with spirit?”
I got the idea for this recipe when we ate in Santa Cruz over the Fourth of July weekend. A deep fried plantain came with my dish that was literally amazing. First of all, I cook with extracts all the time but I’ve never cooked with alcohol, so like usual I wanted to challenge myself. Second, there are not enough dessert recipes here at Hungry Hobby. Third, I needed to recreate those plantains because they were delicious! The idea for bourbon sweet plantains, popped into my head and the rest is history!
Let’s talk about plantains for a minute shall we? Have you ever heard of them? According to the Academy of Nutrition and Dietetics, “they are actually a member of the banana family (shocker I know) but contain more starch and less sugar than a banana. Plantains are typically found in Caribbean and West African dishes and are usually baked or fried.” I found them at Sprouts, but I’ve also seen them at Whole Foods and Safeway as well.
Start by slicing up some super ripe (soft and almost brown) plantains and placing them in an oven safe dish.
Then top them with all the delicious toppings and bake!
I added a little bourbon and drastically reduced the oil and sugar in this recipe from the traditional versions I saw online (here and here). I also switched out the traditional use of rum in this dish for bourbon. I chose bourbon because it’s known for its sweet notes of caramel, vanilla, and oak, especially when used in cooking. (See difference between bourbon and whiskey here.) The tropical, caramel, vanilla, and cinnamon flavors blend together perfectly to create a delicious glaze across the plantains. If you try it you can expect to feel like you’ve escaped to the Caribbean on a warm summer night.
- 3 very ripe large plantains
- 2 ounces Jim Bean (or other Bourbon)
- 1/4 cup brown sugar
- 3T coconut oil
- 1tsp cinnamon
- Preheat oven to 350F.
- Slice plantains into diagonal quarters and place in an oven safe baking dish, evenly top them with the rest of the ingredients.
- Bake covered with aluminum foil for 25 minutes, remove foil and bake for an additional 15-20minutes (until plantains are golden brown.)
- Let cook for 10 minutes and serve!
Have you ever had plantains? What’s your favorite way to cook with them?
What’s your favorite way to use extracts or alcohol in your cooking?