Banana Cake with Pecan Crumb Topping
Tammy Natalia – Institute of Culinary Education (Class of 2008)
1/3 cup packed light brown sugar
1/4 cup all-purpose flour
1/4 tsp. ground cinnamon
2 Tbs. cold unsalted butter or margarine
3/4 cup pecans, chopped
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. ground cinnamon
4 ripe bananas, mashed (about 1 1/3 cups)
1 Tbs. fresh lemon juice
2 tsp. vanilla extract
1/2 cup unsalted butter or margarine (1 stick), softened
3/4 cup packed light brown sugar
1/2 cup sugar
2 large eggs
Preheat oven to 350˚F. Coat 13- x 9- inch metal baking pan with cooking spray.
To make Pecan-Crumb Topping: Combine brown sugar, flour, and cinnamon in bowl. Cut butter into mixture with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans, and set aside.
To make Banana Cake: Whisk together flour, baking powder, baking soda, and cinnamon in large bowl. Combine bananas, lemon juice, and vanilla in separate bowl.
Beat butter, brown sugar, and sugar 5 minutes, or until light and creamy, scraping bowl often. Add eggs 1 at a time, beating well after each addition. Add flour and banana mixtures, beginning and ending with flour mixture, using electric mixer on low speed; beat until smooth. Spread batter into prepared pan. Sprinkle with Pecan-Crumb Topping. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
Jasmine Risotto Spring Rolls
Araminta David – Johnson & Wales University (Class of 2008)
4 jasmine tea bags
3 oz. arborio rice
1 Tbs. honey
1/2 vanilla bean or 1 1/2 tsp. vanilla extract
2 kiwi, 4 slices reserved, the rest finely diced
5 strawberries, 4 slices reserved, the rest finely diced
4 spring roll wrappers
Steep tea bags in 3 cups boiling water 5 minutes. Remove tea bags, and set aside.
Heat rice in large sauté pan over medium-high heat. Gradually add hot tea 1/2 cup at a time, stirring continuously. Once tea has been absorbed by rice, add another 1/2 cup.
Stir in honey and scrape vanilla seeds from pod into pan before adding last 1/2 cup tea. Cook until rice is tender but not mushy, and remove from heat. Fold in diced kiwi and strawberries. Cool.
Dip 1 rice paper in bowl of cold water 15 to 20 seconds, or until softened. Set on work surface, and place one slice of kiwi and strawberry side by side in center. Spoon 2 Tbs. rice mixture in log on top of fruit, fold in sides of rice paper and roll up like cigar. Repeat with remaining wrappers, fruit, and rice. Chill 2 hours. To serve, cut rolls on diagonal between kiwi and strawberry slices.