8 coconut macaroons
2 oranges, juice only strained
1 tbsp rum, (opt.)
6 bananas
1 orange, grated rind only
3/4 cup whipping cream, whipped
1/4 cup sweet chocolate, coarsely grated
2 oranges, skinless sections
1 basic confectioners' custard
1 cup milk
1 vanilla pod, or
1 tsp vanilla extract
1/4 cup all-purpose flour
1/2 cup extra fine sugar
3 egg yolks
Directions
Arrange the macaroons in 2 serving dishes. Combine orange juice and
rum, then drizzle over the macaroons. Let stand for 20 minutes. Mash
bananas with a fork. Stir orange rind into the confectioners'
custard, then fold in the bananas. Fold in the whipped cream, then
mound the banana mixture over the macaroons. Sprinkle evenly with
grated chocolate. May be refrigerated for 3 to 4 hours before serving
if desired. Arrange orange sections around side of each dish as a
border just before serving. BASIC CONFECTIONERS' CUSTARD directions:
Combine the milk and the vanilla pod in a small saucepan. Cook over
medium heat to just below the boiling point. Combine the flour and
sugar in a medium mixing bowl, blending well. Add the egg yolks and
beat thoroughly with an electric mixer. Remove the vanilla pod from
the milk (then dry and store for later use). Pour the milk slowly
into the flour mixture, stirring constantly with a wooden spoon until
well blended. Pour the milk mixture into the top of a double boiler.
Cook over boiling water, stirring constantly, until the custard is
thick and smooth. Cool to lukewarm.
Servings: 6 servings
Banana Chocolate Cream Recipe brought to you by Recipe Ideas
Categories: Banana; Chocolate; Dessert; Fruit
The History of Recipes
It is possible to trace the history of `recipes` far back into the far past, in truth as far back into recorded history as the ancient Egyptians, and potentially, even further back. However, generally, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius created a number of documents which described recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Additionally, he recounts how the ancient chefs made use of many different spices and herbs, including many that are still in use today like bay, rue and dill. Later, we find a couple of interesting cookery books which date from the fourteenth century : a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these have no connection with the spicy food that is popular today, but rather recipes for the types of food eaten by the nobility of that time. Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. These new foods and spices caused an outbreak in manuscripts on cookery, many of which still exist in private collections. During the following few hundred years, the families of Europe tried to serve the most exotic banquets, and because of this the best chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookbooks were increasing in popularity mostly due to higher levels of literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Banana Chocolate Cream recipe.
