Baked Plantains In A Brown Sugar Rum Sauce Food

PLANTAINS IN BUTTER RUM SAUCE

Steps:

• Cook and stir almonds in a skillet over medium-high heat until golden and toasted, 2 to 4 minutes.
• Stir sugar, rum, and butter together in a microwave-safe bowl. Cover the bowl with a lid or plastic wrap and microwave until hot, stirring once, 2 to 3 minutes.
• Place plantain slices in rum sauce, sprinkle with cinnamon, cover the bowl, and microwave until plantains are hot and tender, 1 to 2 minutes more. Top with toasted almonds.

SAUTEED SWEET PLANTAINS (TAJADITAS DULCES DE PLATANO)

Steps:

• Heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side.
• Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.

BAKED PLANTAINS WITH BROWN SUGAR & RUM

Steps:

• Heat the oven to 375°F and grease an 8×8-inch baking dish with butter or cooking spray. Trim the ends of the plantains and peel off the skin. Slice them on an angle to get 1/2-inch-thick oval slices. Layer the plantain slices in the baking dish so they overlap slightly. Sprinkle on both sugars and the cinnamon. Drizzle the rum and orange juice over the plantains and dot the butter pieces on top. Bake until the plantains are golden brown, tender, and have lost their shape a bit, 30 to 40 min. Let cool for at least 10 min. Serve warm or at room temperature.

BAKED PLANTAINS IN A BROWN SUGAR-RUM SAUCE

Steps:

• 1. Heat the oven to 375°F. Generously butter bottom and sides of an 8×8-inch baking dish; set aside.
• 2. Peel plantains and trim 1/4 inch off both ends. Slice plantains at an angle to make 1/2-inch oval slices. Layer the plantain slices in the bottom of the baking dish, slightly overlapping slices. (You should get 4 to 5 rows, depending on width of the plantains.)
• 3. Mix together the sugar, brown sugar and cinnamon, and sprinkle it evenly over the top of the layers. Then drizzle the rum and orange juice over the layers. Distribute the butter pieces evenly on top.
• 4. Bake for 30 to 40 minutes or until the plantains are golden brown and beginning to lose their shape. Cool at least 10 minutes, then serve warm or completely cooled. It's great as is, but you can also top each serving with a scoop of vanilla ice cream, for an added touch of sweetness.

GRILLED PLANTAINS WITH RUM-BROWN SUGAR GLAZE

Steps:

• Heat grill to high. Place rum, brown sugar, and salt in a small saucepan and cook until the sugar has melted and the mixture reduces and thickens slightly. Stir in butter until melted. Remove from the heat.
• Brush plantains with oil on both sides and grill until golden brown and caramelized, about 3 to 4 minutes per side. Brush with the glaze during the last few minutes of grilling. Remove from the grill and brush with more of the glaze before serving.

SWEET BAKED PLANTAINS

Steps:

• Preheat oven to 350ºF.
• Melt the butter in a medium saucepan.
• Add the brown sugar and continue cooking, stirring occasionally until the sugar is dissolved and the sauce starts to thicken somewhat.
• Add the cinnamon and the rum and remove from heat.
• Place the plantains in a covered baking dish.
• Pour the sauce on the plantains.
• Cover and bake 20 to 25 minutes.
• Add the macadamia nuts now, if using.
• Turn the plantains over, baste with the sauce in the dish, and continue baking uncovered for about 15 minutes.
• This will allow the plantains to brown slightly.
• Wonderful eaten alone, on ice cream or with pound cake or angel food cake.

FRIED PLANTAINS WITH POWDERED SUGAR...AND RUM

Steps:

• In large fry pan, add 1 tblsp oil. Heat oil to medium stage and lay each strip in the pan.(Fry 1 plantain in each batch). When the strips start to turn a golden brown, flip then over and add a little more oil.Fry the other side until golden and brown.
• There will not be much oil left in the pan.
• Sprinkle a little rum over the strips if desired.
• Sprinkle a little nutmeg on one side.
• A dash of salt on the strips.
• Take out the strips and place on a warm plate. Keep warm in a 250° oven.
• Fry the second batch. Follow the steps.
• Fry the third batch. Follow the steps.
• When the frying is completed, take out the plates. Cut the strips in half of the length. Roll up and secure with toothpick.
• Place back on plate.
• Let the strips cool, then take out the toothpicks. The plantains will hold the rolled shape.
• Sprinkle with powdered sugar right before serving. You can serve warm or cold, but if you serve warm the powdered sugar will soak in and you have have to pass separate powdered sugar, I pass a separate sifter after serving and each person can sift their own sugar on their serving.

SAUTEED BUTTERRUM PLANTAINS

Steps:

• In a large heavy skillet, melt the butter over medium heat. In 2 batches, add the plantains and fry them in a single layer for about 4 minutes on each side. Remove with a slotted spoon and keep warm in a bowl while you fry the second batch.
• Transfer the second batch of plantains to keep warm with the first. In the same pan, combine the brown sugar, butter, and cream. Stir over medium heat until the sugar has dissolved, then increase the heat to high and bring the mixture to a vigorous boil. Cook for 2 minutes, until slightly thickened. Return the plantains to the pan and stir to coat them evenly with the sauce. Pour the rum over the top and immediately light it with a match. Quickly spoon the flaming plantains over bowls of vanilla ice cream and serve.

BANANA CREPES WITH BROWN SUGAR RUM SAUCE

Steps:

• In a blender, blend eggs with milk.
• Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla.
• Blend until smooth.
• Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.
• To cook, heat a lightly buttered 7" or 8" crepe pan.
• Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan.
• Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over.
• Cook for a few seconds, just until lightly browned.
• Place on a plate and repeat with remaining batter.
• If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.
• MAKE THE SAUCE:
• In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan.
• Bring to a boil; reduce heat and simmer for 2 minutes.
• The mixture will foam, so be careful it doesn't boil over.
• Set aside and let cool to room temperature.
• Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate.
• If desired, sprinkle with a few berries, extra slices of banana, or pecans.
• Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas.
• Makes about 8 crepes, depending on size.