Grilled Bananas With Cinnamon Creme Fraiche And Honey Food

GRILLED BANANAS WITH MAPLE CREME FRAICHE

Steps:

• Preheat grill.
• Brush cut side of bananas with oil. Grill until golden brown, about 2 minutes. Turn over and continue grilling until just cooked through.
• Whisk together creme fraiche and maple syrup, place a large dollop in the center of each banana half. Garnish with fresh mint and berries.

MESA GRILL'S PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE

Steps:

• Heat butter in a medium stockpot over medium heat.
• Add the onions, garlic, carrots and celery and cook until soft.
• Add the water and bring to a boil.
• Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth.
• Bring to a simmer and add 1/4 Teaspoon cinnamon, spices, honey and chipotle.
• Cook for 15 to 20 minutes.
• Add water, if the soup is too thick.
• Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste.
• Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined.
• Garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.

GRILLED BANANAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Arrange bananas onto the prepared baking sheet. Sprinkle brown sugar, lemon juice, honey, and orange juice over the bananas; cover with aluminum foil.
• Bake for 5 minutes. Remove foil and continue baking until golden brown, about 3 to 5 minutes.

SO YUMMY GRILLED BANANAS WITH CARAMEL SAUCE AND CREMA MEXICANA

Steps:

• Make caramel:.
• Melt butter in medium saucepan over medium-low heat, then add brown sugar and whipping cream
• Simmer over medium heat and stir occasionally (about 8 minutes).
• Sauce is ready when it is golden brown; it will thicken as it cools.
• Cool completely, then pour into a container (I use one of those squeeze bottles to take with our camping stuff).
• It's OK to keep at room temp, but I would put in fridge if you want to keep longer than a couple of days.
• Prepare bananas:.
• Combine sugar and cinnamon.
• Slice each banana in half lengthwise.
• Roll each banana half in cinnamon sugar, until completely coated.
• Grill coated bananas over hot coals (ideally, you will grill them after dinner, when the coals are nicely glowing; we don't want a raging fire here).
• Grill bananas until the sugar begins to carmelize, but be careful; don't let them burn.
• To serve, put two banana halves on a plate, drizzle with caramel sauce and serve with a dollop of crema Mexicana.