No Reservations Required

Dinner for two?
 No problem.
The ambiance?
Somewhat romantic.
How many miles radius?
Practically none.
Of course!
The Venue?
Our back yard
The Menu?


Caprese Tartlets
Fried Pork Chunks Marinated In Onion & Garlic Sauce
Avocado Slices
Bread toasted in olive oil, salt, pepper, and fresh parsley

Bananas Foster Upside Down Cake, topped with vanilla Ice Cream

                                                                  Caprese Tartlets

Ingredients:                                          Yield: 2 Servings

2 teaspoons butter

1 sheet store bought pie dough

2 tablespoons parmesan cheese

2 teaspoons olive oil

2 medium ripe tomatoes, sliced

Salt and pepper to taste

1/4 pound fresh mozzarella, cut into 1/3 inch slices

Fresh basil for garnish

Preheat oven to 375 degrees

Cut dough sheet according to tartlet pan, remember to cut larger for sides.
Brush tartlet pan with butter and assemble dough into pans.  Brush dough with olive oil and sprinkle parmesan cheese.  Bake for 8 minutes, until bottom is cooked, but not brown. Remove from oven, lay tomato slices into pan by alternating with mozzarella slices.  Season with salt and pepper.  Bake tartlets for 15 minutes.  Garnish with basil.
Tartlets may be eaten hot or cold.
They are so good and pretty!


                                                        Bananas Foster Upside Down Cake

Ingredients:                                                  Yield: 10 Servings

1/2 cup chopped pecans

1/2 cup unsalted butter, room temperature and divided

1 cup brown sugar

2 tablespoons rum

2 ripe bananas

3/4 cup sugar

2 eggs

3/4 cup milk

1/2 cup sour cream

1 teaspoon vanilla

2 cups flour

2 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon cinnamon

Preheat oven to 350 degrees.  Bake pecan in a single layer 8-10 minutes until fragrant, stirring only once.
You can do the following process in a skillet or a 9 inch cake pan.  I did mine in a springform pan.

Melt 1/4 cup butter in microwave, about 30 seconds. Pour butter in cake pan, add brown sugar and rum; stir.

Cut bananas diagonally into 1/4 inch thick slices and arrange in concentric circles over brown sugar mixture.  Sprinkle pecans over bananas. Put this mixture aside.

In the bowl of electric mixer, beat sugar and remaining 1/4 cup butter. Add eggs, 1 at a time and beating after each addition.  Add milk, sour cream, and vanilla; beat until well incorporated.

In separate bowl, whisk  flour, baking powder,  baking soda, and cinnamon.  Add flour mixture to egg mixture; beat until well blended.  Batter will a little lumpy.

Bake at 350 degrees for 45 minutes or until inserter comes out clean. Let cool on cooling rack for 10 minutes.  Invert into serving dish.  BEAUTIFUL.

Serve warm with good quality vanilla ice cream.


This is me with no make up, dark circles and all!

                                                                  Mr. Guava


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