Friday, 04 February 2011 10:22

Go Bananas for Florida Crystals® Demerara Sugar

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Demerara sugar is a type of unrefined sugar with a large light amber grain. Crystallized from the initial pressing of sugar cane (as opposed to sugar beets), the minimal processing gives demerara sugar a unique flavor and crunchy texture. Because demerara sugar is less refined than traditional sugar, it has a rich, creamy, almost caramel like flavor which enhances just about anything you use it in.   The large grains also remain crunchy through cooking, which makes demerara sugar a great choice to sprinkle on pies, sugar cookies and the like which might otherwise have a uniform texture.  Hint: next time you make cinnamon toast, make it with demerara sugar – you will *not* be disappointed! In particular, Florida Crystals® CarbonFree® Organic Demerara sugar offers a premium demerara to environmentally conscious gourmets. Florida Crystals® products are the very first sugar products to be certified CarbonFree® by Carbonfund.org. This label indicates a product’s carbon footprint was rendered neutral through greenhouse gas cutting measures. [caption id="attachment_7780" align="alignleft" width="150" caption="Here's why flambe is best left to the professionals! Yikes! photo courtesy of waltgarrisons.com "][/caption] You can find Florida Crystals� Demerara Sugar at just about any retailer; pick up some the next time you go shopping.� Then bring it home and try it in this delicious, seasonal recipe for Bananas Foster.� �Bananas Foster is a dessert made from bananas and vanilla ice cream, with the sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. �Traditionally, the butter, sugar and bananas were cooked, and then the alcohol was added and ignited. You can certainly try it that way if you�d like (personally I am a little leery of �igniting� anything outside of the fireplace).� Also, we�ve substituted the brown sugar for Florida Crystals� Demerara Sugar.� Demerara provides the same complex , mellow flavor as brown sugar but it retains a slight crunch , adding a wonderful texture to this creamy dessert. �The bananas and sauce are then served over the ice cream. ��The dish was created in 1951 by Paul Blang� at Brennan's Restaurant in New Orleans, Louisiana.� It was named for Richard Foster, a friend of Owen Brennan's who was then New Orleans Crime Commission chairman. ��Now if there ever was anyone who needed a good dose of rum with his bananas, it would be the chairman of the New Orleans Crime Commission. Enjoy! Bananas Foster Ingredients: 3 Tbsp - butter 3 Tbsp - Florida Crystals® Demerara Sugar 1/4 tsp - ground cinnamon 1 Tbsp - lemon juice 2 Tbsp - dark rum (or water) 1 Tbsp - banana liqueur (or water) 2- ripe bananas, peeled and sliced 4 servings vanilla ice cream Pinch of nutmeg Preparation: In a medium skillet, over medium-low heat, melt the butter. Stir in the Florida Crystals® Demerara Sugar, cinnamon, lemon juice, rum and banana liqueur. Cook and stir until mixture is bubbling and syrupy. Add the bananas and cook until they begin to soften, about 1 to 2 minutes. Spoon hot bananas and syrup over ice cream. Garnish each with a pinch of nutmeg. Serve immediately. Serving Quantity: 3 to 4
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