Tag Archives: dessert

Coconut, Banana and Lime Bread Pudding – steamed in the pressure cooker

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Coconut Banana Lime Bread Pudding TGF-1

Although our trip to Haiti wasn’t about food, we had hoped to reflect some Haitian flavors in this week’s post.  Plantains, for example, are ubiquitous.  You can’t drive for ten minutes in the Central Plateau without passing fields of what look like bananas that fell asleep downstream from the nuclear power plant and woke up with anger management issues and a family resemblance to the Hulk.  Baskets piled high with green behemoths are a common feature at every market.  At some point we’ll do a piece on green plantains, which we ate every day, but we reserved this last post in our current series on pressure cooking for dessert–and green plantains have no place in a dessert.* 

Ergo, Steamed Coconut, Banana and Lime Bread Pudding.   

Coconut Yogurt Cake with Roasted Peaches

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Jody and I both like simple, unfussy desserts with a couple of dominant flavors that compliment each other.  A couple of weeks ago I laid my hands on a quart of wild blueberries, so my original vision for this included a wild blueberry compote.  Jody, however, wanted to go with peaches.  Since I couldn’t get my hands on any wild blueberries for the day we were scheduled to blog, she won.  This is a simple Coconut Yogurt Cake with Roasted Peaches.  The crumb is moist, with a rich with coconut flavor.  And the peach accompaniment, oh man.

Lazy Man’s Sheet Pan Apple Tart

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Although I can manage a country-style loaf of sourdough bread, more refined baking is my Achilles heel.  I avoid making pastry the way I avoid hanging doors or framing windows.  In a post-apocalyptic  world where my survival depended on advanced carpentry skills to keep the zombies out I would muddle through, but in the meantime …

Rhubarb rhubarb fool

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There’s something jokey about rhubarb, the way it passes for a fruit when it’s really a vegetable, the sexy red exterior seducing the unwary into a tart encounter, the way it can be fully ripe and–in the case of field rhubarb–fully green.  Even the alternative uses of the word itself have a kind of prankish …