Banana’s Foster Coffee Crumb Cake Muffin
Coffee Crumb Bake Muffin
As I was reviewing this weeks assigned baking recipe, I was also planning my vacation to New Orleans; Funny how sometimes Kismet happens to effect my creative culinary juices…
The brilliant concept Rose has in this recipe is to create Large Texas Size Muffins by using a large 6 count muffin tin and slicing cored apples 1/8th inch thick. The idea was to mix some of the crumb topping into the batter in the muffin liner, and then gently press the apple slice into the batter, covering the apple completely. Then adding more of the crumb topping..
…Like I said, Brilliant.
Please see the recipe for specific details:
I tried to also fit in one of Donald Link’s restaurants LINK Restaurant Group, specifically Peche for his dessert selection on his Dessert Menu, but couldn’t find a reservation on Open Table that would accommodate my schedule. This was such an extreme disappointment as I really wanted to experience his Blueberry Pistachio Tart with Lemon Curd Blueberry Compote served with the recommended Bruit Champaign.
In my journey to discover the diversity of New Orleans [NOLA] cuisine, I fell in love with Boudin Sausage from the moment I understood Link’s take on the local favorite, of which he published in his cook book Real Cajun as My Boudin.
When I understood his parings of flavor, it literally touched my culinary soul, hugged it and stayed there a while, like a life-long friend’s embrace that
finally understood my culinary viewpoint.
I know I digress profusely, but bear with me here as it will all make sense in just a bit as how a savory sausage in ANY way lead me to my inspiration based on Rose’s recipe at the moment I engaged with her brilliance.
I found myself, now, in a bit of a melancholy spirit as this moment took me back to my culinary school days as I had selected New Orleans for many of my research projects and specifically the recipes from John Besh from his cook book My New Orleans
I have SO longed to taste his handmade potato gnocchi made with fresh blue crab and black truffle since I first laid eyes on the recipe and then I actually saw him cook this dish on his cooking show on PBS.
Yes, I have of course this episode saved on TIVO as Save until I delete!
So, based on my melancholy state, I was personally influenced quite strongly to bake a little New Orleans into this weeks recipe.
During our working finals, as chef’s one of our deliverables was to serve table side service Banana’s Foster to the guest at the Culinary Schools Restaurant.
Being rather dramatic myself, I loved the opportunity to flambe live in front of a crowd.
So I began processing Rose’s recipe for Coffee Crumb Cake Muffins in my chef’s brain and I came up with the idea to make 3 muffins specifically as Rose has listed in her recipe but for the remaining three jumbo muffins, I would replace the tart apples with Banana’s Foster
So for three of the muffins, I used the following ingredients based loosely on the recipe from Brennan’s Restaurant who created this dish we all know today which can be found on the New Orleans Official Guide
- 1/4 cup (1/2 stick) butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 1/4 cup dark rum
- 4 bananas, cut in half, lengthwise, then halved
- 4 scoops vanilla ice cream
Combine the butter, sugar and cinnamon in a flambé pan or skillet. Place the pan over low heat on an alcohol burner or on top of the stove, and cook, stirring until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place [ on a plate and cool before adding to muffin batter ]
Scaling the recipe to accommodate my desired quantity and replacing the brown sugar with Muscovado sugar and using spice rum for added flavor as well as a tequila based coffee liquor, I created my version of
Bananas Foster Coffee Crumb Cake Muffins
The Muffins will be served with a side of:
vanilla ice cream
which works well for both the apple and the banana
I so love to create…..
So we process the nuts and mixture named so far for the crumb to a specified texture
Just where I wanted them
Topped with crumb mixture and incorporated
So I had another taste tasters and the muffins were a hit
First we tried Rose’s Coffee Crumb Cake Muffins
Next we tried the Bananas Foster Coffee Crumb Cake Muffin