This perfumed brew is a cozy treat paired with croissants and jam for a weekend breakfast.
Steep the teabags, cinnamon sticks, and lemon slices in the freshly boiled water for 5 minutes. Remove the teabags and cinnamon sticks; serve hot.
Makes 4 servings.
Serve this lovely sauce over ice cream or use it to glaze a fruit tarte.
In a saucepan, bring the sugar, cream, and butter to a boil. Reduce heat and simmer gently for 5 minutes. Remove from the heat and stir in the rum.
Makes 6 servings.
This banana tarte tatin recipe is an easy dessert to make on short notice. Ripe bananas are always in season and frozen puff pastry can be found in most major grocery stores. Pull the puff pastry out to thaw while you slice bananas and simmer the rum sauce. Best of all, this recipe is very forgiving. If you simply have no time to make homemade French rum sauce, use store-bought caramel sauce kicked up with a sprinkle of cinnamon.
Preheat the oven to 425 degrees. Working on a clean surface, roll the pastry dough into an 11-inch circle and chill.
Melt the butter in a 10-inch ovenproof skillet. Add the rum sauce and bring to a simmer. Remove from heat and arrange the banana slices in a single layer in the hot rum sauce. Drape the pastry over the bananas, fitting the overhang up the sides of the skillet. Bake in the preheated oven for 22-25 minutes, until the pastry turns golden brown. Cool the tarte tatin in the skillet for 30 minutes before inverting it onto a serving platter.
This banana tarte tatin recipe makes 8 servings.
This nourishing carrot soup recipe is an easy and elegant way to cut costs at dinnertime. Carrots are inexpensive and available year-round, yet they’re tasty and packed with vitamin A, potassium, lutein, and fiber. Roasting the carrots gives extra depth to the flavor, removing the need for rich stock or cream, so it’s both low fat and vegan – a perfect offering for a variety of dinner guests.
Preheat an oven to 425F. Line a large baking sheet with foil or parchment paper and arrange the carrots in a single layer on the sheet. Drizzle the carrots with the oil and roast them, stirring occasionally, for 25 to 30 minutes. The carrots are done when they are tender and lightly browned.
Place the carrots, water, salt, sugar, and pepper into a medium-size saucepan and bring them to a simmer over medium heat. Reduce the heat to low and continue simmering the soup for 5 minutes.
Remove the soup from the heat and transfer the carrots, along with the broth, to a food processor or blender and puree, in batches, until the soup is completely smooth. Ladle the soup into 4 warmed soup bowls and garnish with the basil chiffonade.
This roasted carrot soup recipe makes 4 servings.
