Cuban Banana Crisp &
Candied Grapefruit Peel with Cheese

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            FOOD FUNNY
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Here's a good one from Rosemary Zwick:

A man sped down the highway, feeling secure in a group of cars all
traveling at the same speed. However, when he passed a patrol car, it
pulled out behind him, lights flashing. The police officer handed him a
citation, took the driver's signature and was starting to walk away when
the man said, "Officer, I know I was speeding, but I don't think it's
fair. Plenty of other drivers around me were going just as fast. Why did
I get a ticket?"

"Ever go fishing?" the policeman asked.

"Um, yeah..." the startled man replied.

"Ever catch all the fish?"

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            TODAY'S RECIPES
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Here's a classic Cuban dessert. You could eliminate the rum
if you like, but then it wouldn't be nearly as authentic.

Banana Crisp (Platanitos Horneados)

4-6 ripe bananas, peeled and sliced
1/4 cup (60 ml) packed brown sugar
2 Tbs (30 ml) rum
1 Tbs (15 ml) lime juice
1/2 tsp (2 ml) vanilla extract
1/2 tsp (2 ml) ground cinnamon
A grating of fresh nutmeg
4 Tbs (60 ml) butter
1-1 1/2 cups (250-375 ml) crumbled savoiardi,
toasted ladyfingers, or amaretti
1/4 cup (60 ml) finely chopped walnuts

Combine the bananas, brown sugar, rum, lime juice, and spices
in a bowl, tossing to coat the bananas with the mixture. Place
the banana mixture in a greased 8x8-inch (20x20 cm) baking
dish. Melt the butter in a saucepan over low heat. Stir in the
cooky crumbs and walnuts and sprinkle over the bananas. Bake
in a preheated 350F (180C) oven until golden brown, about 20 minutes.
Serve warm. Serves 4 to 6.

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Citrus fruits are abundant in tropical Cuba, and sugar is one of
the least expensive commodities, so it's no surprise that the
two products are often combined in unexpected ways.

Candied Grapefruit Peel with Cheese (Dulce de Toronja conQueso)

3 ripe grapefruits
4 cups (1 L) water
2 cups (500 ml) sugar
Cheese or cheeses of your choice

Quarter the grapefruits and remove the peel. Remove as much of the white
pith as possible, and reserve the flesh of the grapefruits for another
use. Soak the peels in cold salted water for 24 hours, changing the
water several times. The following day, place the peels fresh water and
bring to a boil over moderate heat. Discard the water and repeat twice.
Place the peels in a saucepan with the water and sugar and cook
uncovered over low heat until the peels are soft and translucent, about
2 hours. Cool the peels and syrup to room temperature and refrigerate
covered until ready to serve. Serve with cheese or cheeses of your
choice. Serves 8 to 12.
Received on Fri Mar 23 06:35:40 2007