Roasted Plantain With Vanilla Beet Syrup Recipes

SAVARIN CAKE WITH VANILLA-GRAND MARNIER SYRUP

Steps:

• Warm the water and cream in a medium saucepan over low heat until it is about 100 degrees F. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Sprinkle the yeast over the surface of the liquid. Sprinkle the sugar over the top and let sit without stirring, until foamy, about 5 minutes.
• Add the flour and mix with the paddle at medium speed to make a moist dough. Add the eggs, mixing until combined, 2 minutes. Increase speed to high and beat thoroughly for 2 minutes. Stop and scrape down the bowl; add the orange zest and salt. Gradually add the butter while mixing, then beat on high speed to make a stretchy, tacky batter, about 3 minutes.
• Generously butter and flour an 8-inch ring mold. Scoop batter into the mold and smooth over the top with a spatula. Cover loosely with plastic wrap sprayed with cooking spray and set aside in a warm place until batter rises about 3/4 up the sides of the pan, about 30 minutes.
• Position a rack in the center of the oven and preheat to 350 degrees F.
• Bake the savarin until golden brown, and a cake tester inserted into the center comes out clean, about 30 to 35 minutes. Cool savarin in the pan until cool enough to handle, about 10 minutes. Flip onto a rack to cool.
• Meanwhile make the syrup. Put the water and sugar in a medium sauce pan. Split the vanilla bean lengthwise and scrape out the seeds; add both vanilla seeds and pod to the pan. Bring to a simmer and cook, stirring until the sugar dissolves. Remove from heat and add wine and orange liqueur.
• Place savarin in a lipped serving platter and pour the warm syrup over the top. Turn the savarin over a few times until fully saturated with syrup. Cover and refrigerate for an hour. Spoon the syrup over the cake a couple times while it chills to fully soak the cake.
• When ready to serve if there is more than a pool of syrup on the platter, pour the excess into a bowl or pitcher and serve on the side. Spoon whipped cream into the middle of the savarin, and top with desired fruit. Serve.

PLANTAINS 101: PERFECTLY ROASTED EVERY TIME!

Steps:

• Preheat the oven to 425 F (218 C) and line a large baking sheet with parchment paper.
• To cut the plantains, trim and discard the ends. Then use the tip of your knife to make a shallow cut lengthwise through the peel, doing your best not to pierce the flesh of the plantain. Remove the peel and slice the plantain on an angle into 1/4-inch slices.
• Place the sliced plantains on the prepared baking sheet and toss with oil and salt (optional).
• Bake for 10 minutes, then flip and bake for another 5-10 minutes or until golden brown and slightly caramelized on both sides.
• They're delicious paired with our Easy Vegan Picadillo, Smoky Instant Pot Black Eyed Peas & Greens, Black Bean Plantain Vegan Bowls, Jamaican Jerk Grilled Eggplant (30 Minutes!), or either of the sauces recommended above.
• Best when fresh. Store leftover plantains in a sealed container in the refrigerator for 1-2 days and reheat on the stovetop or in the oven until warmed through. Not freezer friendly.