Monday, April 9, 2012

Recipe: Chocolate Cinnamon Waffles with Caramelized Bananas and Rum Ice Cream

On the most recent episode of Capital Cooking, Chef Mallory Staley from 1789 joined us on Setting the Mood with Food.  She showed us how to make her Chocolate Cinnamon Waffles with Caramelized Bananas and Rum Ice Cream.  We paired this dish with a Meritage wine from  Check out the recipe below.

Waffle Batter:

1 ½ cups all purpose flour
1 cup granulated sugar
½ cup cocoa powder
1 tablespoon baking powder
1 tablespoon cinnamon
1 teaspoon salt
1 tablespoon vanilla extract
1 egg
1 cup buttermilk or sour milk
4 oz. melted butter

In a mixing bowl, whisk together the flour, cocoa, cinnamon, sugar and salt. Add the egg and butter milk and whisk to combine. Add the butter in last. Scoop the batter into a waffle maker and cook for 2 minutes.

Fudge Sauce:
1 cup water
1 cup sugar
¼ cup corn syrup
½ cup cocoa powder
1 cup chocolate chips
1 tablespoon vanilla
3 tablespoons butter

Bring the water, sugar, corn syrup and cocoa powder to a boil, stirring constantly. Remove from the heat stir in remaining ingredients. Pour into a container and chill to room temperature.

Caramelized bananas:
2 bananas (still pretty firm and chopped into small chunks)
2 tablespoons butter
½ cup sugar
1 tablespoon rum

Melt the butter in a sauté pan. Add the bananas and sugar and cook for 2 minutes. Add the rum and cook for 30 more seconds. Remove from the heat and let cool to room temperature.

Rum Ice Cream:
2 cups whole milk
1 cup heavy cream
¾ cup sugar
12 egg yolks
½ cup rum

Bring the milk, cream and rum to a boil. Whisk the egg yolks and sugar together in a separate bowl. Pour a little of the hot mixture into the yolk/sugar mixture and whisk quickly. Combine all back into the pot and cook on medium heat for 1 minute, stirring constantly. Remove from heat and immediately pour into a container. Place in a bowl with ice and water and chill until cold. Process in an ice cream machine

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Photos by Kristen Finn

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