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Tuesday, August 9, 2011

Cape Cod Bananas

Breakfast at our Sandwich Bed and Breakfast always includes fresh fruit served in crystal compote. I enjoy experimenting with different ways to serve fresh fruit. Summer is really wonderful because of all the seasonal fruits that are available. Fall offers an abundance of fresh apples. Winter is a bit more challenging but, with today’s growing technology, quite a variety of fruit is always available.

I like including cranberries in fruit dishes because they are grown in bogs on Cape Cod. They are the ingredient for which this dish is named. Sometimes when guests remark that they didn’t know bananas grew on Cape Cod, Charlie jokingly tells them that we grow the bananas in the back yard.

The cranberries I like to use in this dish I get at Trader Joe's. They are orange flavored cranberries and I think they add another layer of flavor to this delicious dish. However, you can use any kind of dried cranberry.

For the topping, I use low-fat Daisy sour cream, but any kind will do. It is best to use one with a small amount of fat as the fat-free is a bit chalky tasting. I have also tried to use yogurt instead. Regular yogurt does not hold up to having honey whipped into it as well as Greek yogurt does. Again, use low-fat instead of fat-free. You can also use half sour cream and half Greek yogurt. That works quiet well. After you have made this dish a few times, you will be able to judge just how much honey and orange juice you like in the topping.

This is a wonderful, healthy dish that can stand alone for breakfast, lunch, or a snack. I use small servings of it for breakfast at the Inn because we follow Cape Cod Bananas with an egg dish.

Topping

½ cup low-fat sour cream,
2 Tbls. honey (or more if desired),
1 Tbls. orange juice (I use fresh squeezed),
½ tsp grated orange peel – optional.

Mix well, cover tightly, and refrigerate overnight. (This is still good if you do it the morning you want to serve it and it will hold in the fridge several days.)

You will need:
1 banana per person,
Orange chunks ( I slice oranges in ½ inch discs, then remove the peel and cut into chunks.)
Dried Cranberries,
Granola – I use Cascadian Farms Organic Honey Oat Granola.


In the morning:

Slice half a banana into each serving dish and put in some of the orange chunks and a few cranberries. Spoon 1 tablespoon of the topping over the banana-orange mixture. Sprinkle with a small amount of granola. Add the rest of the banana, a few chunks of orange, and a few cranberries. Add another tablespoon of the topping and Sprinkle with granola.  Top with a few cranberries. Serve immediately so that the granola does not get soggy.

I hope you will try this dish and then experiment with it to make it your own…Enjoy!


Jan Preus, Innkeeper, Chef, and Artist in Residence at the 1750 Inn at Sandwich Center, 118 Tupper Road, Sandwich, Cape Cod, MA

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