Happy Saturday everyone! We hope your weekend is off to a good start. We got our first snow of the season this week, so today we’re headed off to sled! While I prefer warmer temperatures and clean sidewalks, I have to admit that sledding makes the snow a bit more tolerable. I’m not a skier, but I LOVE to sled. And of course, the kids are loving it too!
Incidentally this next Nicaraguan recipe,Maduros, would be a great meal or snack to serve after coming in from the cold. It’s technically a dessert recipe, but I ate mine for lunch, the kids ate theirs for an after school snack and Mike had his for breakfast the next day.
Now for this dessert, the plantains needed to be extremely ripe for that extra bit of sweetness. We peeled our plantains and cut them into pieces before adding them to the sauce pan. Miss A then poured milk into the sauce pan and we brought the contents to a boil.
At this point the maduros are technically done and ready to serve; however, we thought it needed something to jazz it up a bit. Now ice cream would certainly suffice and would no doubt be delicious with the warm maduros, but we went a different direction. As we mentioned before, it seems as though whenever the contestants on Chopped don’t know what to make with their dessert basket they prepare a pain perdu. We’ve never eaten pain perdu for dessert before (and apparently we still haven’t), but it seemed like a decent match for the maduros.
Now why we’ve never used our banana bread as French toast before is beyond me – it is seriously good! The warm sauce from the maduros makes the banana bread melt in your mouth and is full of syrupy-banana-goodness.
We also tried the maduros over a more traditional French toast. In this dish we used a variation of our Bermuda French toast and whisked together eggs with orange juice for the batter. We then fried up the bread and topped it with the warm maduros.
As for our overall opinion of the Nicaraguan maduros, Miss A and I both really enjoyed the banana bread version. The citrus French toast was good as well (and Mr. N’s favorite), but that banana soaked banana bread – Wow! The recipe gets a 3 spoon vote from the kids and I. The only thing we would do differently next time is to use bananas in place of plantains. Try as we might, and we have tried, the texture of the plantain just doesn’t work for the kids and I, but I have no doubt by using bananas that this recipe would move up to 4 spoons.
Mike, however, was happy with the plantains. He doesn’t mind the texture and thought the maduros were especially good for breakfast over warmed, buttered toast. Now maybe one of these days we’ll actually get around eating this for dessert.
Print this recipe: Maduros