SLICE OF LIFE
As secular holidays go, for me and most other Jews, Valentine's Day is nothing special — a kiss, maybe a card, and then life goes on. But for others, it becomes the sweep-me-off-my-feet or you're dead-meat romance day of the year, and woe to any partner who fails to participate in the grand adventure.
But why all the stress in the middle of winter? All you really need is a good movie, a great bottle of wine and some deliciously decadent desserts for two.
Chocolate Bananas Foster
- 4 Tbsps. butter
1/2 cup firmly packed brown sugar
2 Tbsps. rum
1/4 tsp. cinnamon
4 scoops vanilla ice-cream
2 bananas, cut in half lengthwise
Melt butter in a skillet over a low flame, then add the brown sugar and cinnamon. Whisk until the brown sugar dissolves.
Add the bananas. Cook until the bananas start to brown and soften. Slowly add the rum. Heat just until rum is hot, and then light the rum in the pan with a long match.
When flame goes out, divide the bananas and any liquid in pan over 2 scoops of ice-cream.
Drizzle the chocolate sauce over the bananas and serve.
Chocolate-Covered Cappuccino Crunch Cake
- 1 frozen pound cake (10.75 oz.), thawed
3/4 cup heavy whipping cream
13/4 milk-chocolate morsels
4 cups coffee ice-cream, softened
1 cup frozen whipped topping, thawed
13/4 cups coarsely crushed malted milk balls
frozen whipped topping, thawed (optional)
coarsely crushed malted milk balls, (optional)
Slice pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9-inch springform pan; press down firmly. Set aside the remaining slices.
In a saucepan, bring cream just to a boil. Remove from heat.
Add the chocolate morsels; let stand 5 minutes.
Whisk until well-combined and smooth.
Pour half of the chocolate mixture over pound cake in the pan, spreading it evenly to within 1/4-inch of edge of pan.
Cover; freeze for 11/2 hours, or until chocolate is set.
Combine the softened ice-cream and whipped topping in large bowl. Fold in 13/4 cups crushed malted milk balls.
Spread the softened mixture over the chocolate layer in the pan. Cover; freeze until ice-cream is firm, about 2 hours.
Top ice-cream with remaining pound-cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze for at least 6 hours.
To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired. To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.
Serves 8 to 12.
- 9 slices of cinnamon-raisin bread, cut in small pieces
2/3 cup milk
1 cup pumpkin purée (not pumpkin-pie filling)
1/2 tsp. pumpkin-pie spice
2/3 cup brown sugar
1 tsp. vanilla
1 cup chopped pecans
caramel ice-cream topping
Preheat oven to 350°.
Grease a 9x-13-inch baking pan.
Combine the eggs, milk, pumpkin, brown sugar, pumpkin-pie spice and vanilla in a bowl. Whisk until blended.
Add the bread cubes and pecans; mix to combine.
Pour mixture into prepared pan. Bake for 45 to 50 minutes, or until knife comes out clean.
Serve with vanilla ice-cream and the caramel topping (warm it first), on top.
Serves 4 to 6.