B-A-N-A-N-A-S!
“Wait a minute. Are you people still talking about Epstein? Epstein?! That creep? With all the stuff going on right now? I made America GREAT again! And the floods, have you seen those floods? Nobody’s seen anything like it! How dare you bring up something so vile as Jeffrey Epstein?! Why, it’s disrespectful not to concentrate on IMPORTANT things right now! By the way, have you seen these moldings? Those had to be gold-leafed because you can’t find paint that looks like real gold. And you know how much I like gold. I’d slather my body in it if I could. Melania says she’d divorce me if I did that, but I don’t know. What do you think? You tell me.”
MAGA is so butt-hurt right now because Dear Leader won’t release the files. Or there are no files. Or there are files, but Obama wrote them.
If it weren’t so horrifying that this putrid sack of pus is running our country, it’d be hilarious.
What can you do? I mean, really. What can you do? You could eat. And that’s what we’re doing over here. While waiting for football season to start, we’re baking our way through what would have been our list of samples had we gone to Sea World’s Seven Seas Food Festival.
First up, we made Bananas Foster Beignets. From what I can find on the Tubes, we made the wrong ones. We used this recipe for the beignets. They don’t require yeast and are dropped into oil coming out looking like weird sea creatures. Typical beignets are rectangular. But I was lazy. I shouldn’t have been lazy.
I should note that this picture doesn’t adequately reflect our beignets. The ones here were raw in the middle. So the rest of the beignets were fried until they were really dark brown. Seriously. Really, really dark.
Maybe that’s why they were dense and rubbery. But that’s better than raw. And they were tasty! The Bananas Foster (I’m thinking that’s named after someone so I capitalized it) sauce from this recipe was lovely. I would have eaten more, but the texture was a bit off-putting. And both the recipes I looked at pointed out that this stuff should be eaten right away, so we didn’t bother saving any for later.
Then we made a cherry pound cake so that we could use up the leftover cherries from the pineapple upside down cake.
We used this recipe from All Recipes. I don’t know why I’m linking to it. You don’t want to make it. It was not good. Very dry. Really, really dry. But the icing was great. We left out the cherries and coconut (in the icing) though.
I have a great recipe from my great grandfather that is delicious. The only two differences I can find are that 1. Pa’s cake uses only 1/2 c Crisco and 1 stick of butter where All Recipes uses no butter and 1 1/2 c Crisco. And 2. Pa’s cooks at 325 instead of 350. The temperature could be the problem.
Anyway, hubs and I each managed to pick at two pieces, one after it was made and the second on the day after, and then threw it away.
Now, back to the Seven Seas Festival list, we made fish and chips! What a mess! What a gloriously fun mess!
We went with this recipe for “classic” fish and chips. We were hoping to replicate what you’d get in London. I think the fish turned out right, but our fries were a bit overdone. It was that last bit of broiling in the oven just before serving. I think it was too long. But they were still good.
Yes, it was all a bit bland. But that’s classic, I think. The fish tasted like fish–we went with cod. The battered coating was tasty, if not spicy. And the fried potato slices tasted like…potato.
All in all: YUM!
We used our deep fryer from T-Fal. We don’t get to do that very often. So we had a lot of fun. Makes me want to fry some more stuff.
Well, try the fish and chips (you don’t have to use a deep fryer). And if you want to try beignets, use this recipe and let me know how it turns out.