Fried Plantains With Powdered Sugarand Rum Recipes

PLANTAINS IN BUTTER RUM SAUCE

Steps:

• Cook and stir almonds in a skillet over medium-high heat until golden and toasted, 2 to 4 minutes.
• Stir sugar, rum, and butter together in a microwave-safe bowl. Cover the bowl with a lid or plastic wrap and microwave until hot, stirring once, 2 to 3 minutes.
• Place plantain slices in rum sauce, sprinkle with cinnamon, cover the bowl, and microwave until plantains are hot and tender, 1 to 2 minutes more. Top with toasted almonds.

FRIED PLANTAINS WITH POWDERED SUGAR...AND RUM

Steps:

• In large fry pan, add 1 tblsp oil. Heat oil to medium stage and lay each strip in the pan.(Fry 1 plantain in each batch). When the strips start to turn a golden brown, flip then over and add a little more oil.Fry the other side until golden and brown.
• There will not be much oil left in the pan.
• Sprinkle a little rum over the strips if desired.
• Sprinkle a little nutmeg on one side.
• A dash of salt on the strips.
• Take out the strips and place on a warm plate. Keep warm in a 250° oven.
• Fry the second batch. Follow the steps.
• Fry the third batch. Follow the steps.
• When the frying is completed, take out the plates. Cut the strips in half of the length. Roll up and secure with toothpick.
• Place back on plate.
• Let the strips cool, then take out the toothpicks. The plantains will hold the rolled shape.
• Sprinkle with powdered sugar right before serving. You can serve warm or cold, but if you serve warm the powdered sugar will soak in and you have have to pass separate powdered sugar, I pass a separate sifter after serving and each person can sift their own sugar on their serving.

BAKED PLANTAINS WITH BROWN SUGAR & RUM

Steps:

• Heat the oven to 375°F and grease an 8×8-inch baking dish with butter or cooking spray. Trim the ends of the plantains and peel off the skin. Slice them on an angle to get 1/2-inch-thick oval slices. Layer the plantain slices in the baking dish so they overlap slightly. Sprinkle on both sugars and the cinnamon. Drizzle the rum and orange juice over the plantains and dot the butter pieces on top. Bake until the plantains are golden brown, tender, and have lost their shape a bit, 30 to 40 min. Let cool for at least 10 min. Serve warm or at room temperature.

GRILLED PLANTAINS WITH RUM-BROWN SUGAR GLAZE

Steps:

• Heat grill to high. Place rum, brown sugar, and salt in a small saucepan and cook until the sugar has melted and the mixture reduces and thickens slightly. Stir in butter until melted. Remove from the heat.
• Brush plantains with oil on both sides and grill until golden brown and caramelized, about 3 to 4 minutes per side. Brush with the glaze during the last few minutes of grilling. Remove from the grill and brush with more of the glaze before serving.

FRIED BANANAS WITH SUGAR 'N' RUM

Steps:

• Tip: to make your own superfine sugar, place the sugar in a clean coffee mill or mini-chopper. Blend until crystals are fine but still "sparkle". Be sure not to blend too long, or the sugar will turn to powdered sugar.
• Over low heat in a large, heavy pan, combine the sugar, rum, butter, lime zest and lime juice.
• Cook for a few minutes, stirring often to avoid burning. Cook until the sugar has dissolved.
• Add the bananas to the pan, turning to coat them with the sugar/rum mixture.
• Increase heat to medium, and cook the bananas for about 5 minutes or until the bananas are a beautiful golden color.
• Remove bananas from pan and cut in half lengthwise.
• For each serving, place two banana slices on a dessert plate. Serve with a scoop of vanilla ice cream and generous drizzle of the hot sugar/rum sauce.

FRIED QUINCE EMPANADAS

Steps:

• Preheat the oven to 350 degrees F. Cut a lengthwise slit in each plantain and set on a baking sheet. Bake until the flesh is thoroughly soft and oozing through the slit, 40-50 minutes. Set aside to cool.
• Meanwhile, make the stuffing: Peel, core and finely chop 3 of the quinces. Peel and core the remaining 2 quinces and cut each into 8 wedges. Drop the wedges into a bowl of cold water to cover and squeeze in the lemon juice.
• Melt the butter in a small saucepan over moderate heat. Add the brown sugar and cook, stirring, until the sugar has melted. Add the finely chopped quinces, ginger, orange zest, cloves and cinnamon and stir to combine. Add 1 cup of water and continue cooking until most of the liquid is gone, about 15 minutes. Add the orange juice and rum and cook until almost all of the liquid is gone, about 5 minutes. Drain the quince wedges and add to the pan. Reduce the heat, cover and cook until the wedges are just soft, about 8 minutes. Remove the pan from the heat, stir in the walnuts and let cool. (The stuffing can be make a day in advance and refrigerated).
• Make the dough in a food processor with a paddle attachment: Peel, trim and discard any tough ends from the plantains. Combine the plantains and salt and pulse until a smooth puree is formed, or mix until just blended. Wrap in plastic and refrigerate about 2 hours.
• To assemble: Roll 2 tablespoons of the dough between your palms to form a ball. Line the bottom of a tortilla press with a small plastic bag and place the ball of dough in the center. Place another plastic bag over the dough and press to form a 3 1/2inch circle. Place a quince wedge on half of the dough circle and top it with a teaspoon of the sauce. Fold over to enclose the quince and press the edges to seal. Place the stuffed empanadas on a platter and chill at least 30 minutes.
• Heat the vegetable oil to 375 degrees F. Gently drop the empanadas into the hot oil and fry until golden, about 6 minutes. With a slotted spoon, remove from the oil and drain on paper towels. Sprinkle with powdered sugar and serve hot.

SAUTEED PLANTAINS IN COCONUT RUM

Steps:

• Place sliced plantains and rum in a skillet over medium-high heat. Add brown sugar and butter. Saute until plantains soften, about 5 minutes.