Chef Ace creates delectable Bananas Fosters and Baked Brie
It's an exciting time for Chef Ace Champion. Ace will soon be kicking-off his brand new show right here on FOX 11.
Chef Ace joined FOX 11's Rachel Manek on Good Day Wisconsin to talk about the show and create some delectable recipes.
"The Chef Champion Show" will air on Saturday, May 7th. The show will air at 4:00 p.m. --then 4:00 p.m. every Saturday after that.
New Orleans's Style Bananas Foster with Vanilla Bean Ice Cream
Serves 2 to 3
Salted Butter4 tables. (1/2)
Brown Sugar 1/4 cup
Organic Banana 2Sliced in half and then sliced in half
Organic Cinnamon2 teaspoon
Banana Liqueur2 tablespoons
Dark Rum 1/4 cupOr dark whiskey
Vanilla Bean Ice Cream2 large scoopsAbout 2 cups
1.On a medium heat, using a small skillet add brown sugar, stirring continuously for a few seconds. Add the banana liqueur and cook until sauce starts to bubble. Pull the skillet away from the stove; add the rum and flambé by tilting the pan into the fire. If you have an electric stove you can flambé using a grill lighter or long match.
2.Cook the sauce until it starts to bubble. This should take about 3 to 4 minutes. It should have the consistency of maple syrup and look like a dark caramel.
3.Note: Do not walk away. Stir consistently. When the sauce is almost down add the butter and allow it to slowly incorporate into the sauce. The butter is a finishing technique which as richness and creaminess to the sauce. If the sauce starts to boil over turn it down and continue cooking until done. Allow the sauce to cool before serving.
4.For the ice cream. Pre scoop your ice cream ahead of time. Place scooped ice cream on in a bowl uncovered in the freezer 1 hour prior to serving. This will keep the ice cream from melting to fast from the warm sauce.
5. Presentation: In a medium size white bowl place a large scoop of ice cream directly in the middle. Arrange the bananas around the ice cream in, 4 pieces per bowl or 2 1/2 if making 2 severing. This sauce goes well on Vanilla Bean Ice Cream and almost all of your favorite holiday deserts.
This sauce also goes excellent with Chef Champion's "Apple Cream Pie Stuffed Pastry" as a drizzle or a dipping sauce on the side.
Bananas Foster is a classic New Orleans dish with a bit of a showmanship quality, plus it's a fun dessert people can do both at a restaurant and at home. It's a really simple recipe, but it tastes great and combines classics flavor. When you think of New Orleans desserts, what do you think of? Pecan pie, bread pudding, but as far as flaming desserts go, Bananas Foster is where it's at. The important thing is to reduce the caramel until it's very thick. Don't overcook the bananas: once they go in, try to get a little color on the cut side, roll them over, flambé, and serve immediately.
Recipe Created by: Chef Champion
Pinot Noir Baked Brie
A puff pastry stuffed with Brie Cheese and Roasted Almonds baked to a golden crisp then finished with a Raspberry & Moscato Jubilee Sauce Makes about 12 servings
Pastry Sheets12 Frozen/Cut into 4"x4" squares
Roasted Almonds 1/2 cupLightly butters & roasted for 5 minutes
Brie CheeseTube/about 6 ouncesCut into 1 1/2 " rounds
Egg Wash2 eggs + 2 table. Water
Raspberry Jubilee Sauce
Fresh Raspberries 12 ounces
Brown sugar 1/4 cupDark
Dark Rum3 tablespoonsFlambéed
Moscato Wine2 cupsReduced by half
Cornstarch Slurry1 tablespoonAs need for the right consistency
1.Directions for the Baked Brie Pastry: On a flowered surface role out pastry sheet. Cut into 4" x 4" in squares. Directly in the center carefully place the almonds and then top with the brie cheese. Fold each edge up from corner to corner. The pasty should look like a pyramid. Pinch the edges to make a tight seal. Brush the pasty with the egg wash then place on a greased baking sheet pan. Bake on 375 degrees for about 15-20 minutes or until golden brown. Remove from the oven.
2.Directions for the Raspberry & Wine Jubilee Sauce: In a medium sauce pan pre-heat with about 1 tablespoon of butter on a medium high heat. Add the Raspberries and cook for about 1 minute. Add the rum and flambé. Add the brown sugar and cook for an additional minute. Add the wine and reduce by half.
3.Remove the raspberries from skillet into a bowl and puree with an immerging blender or blender. Once blended add back to the skillet. Check for consistency to see if it is too thick or too thin. If it is too thick add more wine or rum to thin it out. If it is too thin mix together 1 tablespoon of cornstarch and 1 tablespoon of wine. Add slurry to skillet and continue to cook until thickened to a smooth consistency. Remove from stove. Remember to serve hot as it sits at room temperature it will thicken.
4.Presentation: Cut pasty in half at from angle to angle so you end up with 2 triangles. Stack on offset on top of the other. Drizzle sauce generously over the pastry and top with the reserved blueberries and slivered almonds. Serve with a chilled glass of Moscato.
Recipe Created by: Chef Ace Champion LLC