Food Lover’s Friday: Bourbon Banana Bread & Cauliflower Soup

Bourbon Banana Bread | The Spicy Bee

Have you ever had boozy banana bread? And no, I don’t mean drinking while you bake–although that has its place. I have a bourbon banana bread recipe I’ve made about half a dozen times in the last months, and it’s so good Ktams buys bad bananas in hopes of convincing me to make it on a weekly basis!

Bourbon Banana Bread

(Recipe from Smitten Kitchen)

Boozy Banana Bread | The Spicy Bee
via The Spicy Bee Instagram

Ingredients

  • 3 ripe bananas, smashed
  • 1/3 c salted butter, softened
  • 3/4 c light brown sugar
  • 1 egg, beaten
  • 1 t vanilla
  • 2 T bourbon (I like Old Grand Dad 100)
  • 1 t baking soda
  • Pinch of salt
  • 1 t cinnamon
  • 1/2 t nutmeg
  • Pinch of ground cloves
  • 1 1/2 c of flour

Method

Preheat the oven to 350°F.

Mix the butter into the mashed bananas in a large mixing bowl. Add to this the egg, vanilla, sugar, and bourbon, followed by the spices. Add baking soda and salt over the mixture and mix in.  Stir in the flour last, little by little. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to an hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve. Refrigerate leftovers for longevity!
I love cream-based soups, especially when they are cram-packed with vegetables! This soup was very doable on a weeknight and the depth of flavor was heavenly. I can’t wait to make this soup again!

Roasted Cauliflower & Aged Cheddar Soup

(Recipe from Closet Cooking)

via The Spicy Bee Instagram

Ingredients

  • 1 small head cauliflower, cut into florets
  • 2 tablespoons oil
  • salt and pepper to taste
  • 1 tablespoon oil
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 3 cups vegetable broth or chicken broth or chicken stock *
  • 1 1/2 cups aged white cheddar, shredded
  • 1 cup milk or cream
  • salt and pepper to taste

Method

Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
Roast the cauliflower in a preheated 400°F oven until lightly golden brown, about 20-30 minutes.
Heat the oil in a large sauce pan over medium heat, add the onion and toss until tender, about 5-7 minutes.
Add the garlic and thyme and sauté until fragrant, about a minute.
Add the broth, deglaze the pan, add the cauliflower, bring to a boil, reduce the heat and simmer, covered, for approximately 20 minutes.
Puree the soup until it reaches your desired consistency with a stick blender**.
Mix in the cheese, let it melt without bringing it to boil again.
Mix in the milk, season with salt and pepper and remove from heat.

**Notes: I don’t own an immersion blender so instead I added 2/3 of my broth to the pot, then took the cauliflower out with a ladle and added it to the last 1/3 of the room temp (or cool) broth and pulsed it in my Blendtec Blender until I was happy with the consistency. I then re-incorporated it into the soup. I was very happy with its end result.
The amount of broth that you are going to need will depend on how large your head of cauliflower is and how thick or thin you prefer the soup to be.

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