3 C flour (originally called for 4 C)
1.5 tsp baking soda
1 tsp freshly grated nutmeg
1/2 pound of unsalted butter
1 C sugar (original recipe called for 2C)
1/4 white or rice vinegar
3 T dark rum
1.5 C shredded coconut (originally 1 C)
2 T brown sugar
Preheat oven to 350F and butter 2 9 by 5 inch bread pans
Puree bananas in a blender. (Called like all these recipes for over ripe bananas but found that is not necessary….just ripe is fine)
Measure out 3 C and set aside.
In a bowl combine the flour, baking soda and nutmeg.
Beat the butter and sugar til light and fluffy.
Add the vinegar and rum and beat briefly.
Add the banana puree and flour mixture alternately, beginning with the bananas and beating smoothly each time.
Stir in the coconut.
Spoon the batter into the pans.
Sprinkle the top of the loaves with the brown sugar.
Bake for 50 to 60 minutes.
Let cool for 20 minutes, then turn the pans onto a wire rack to cool completely.
And then attempt not to eat it all at once.
Derived from HomeBaking by Jeffrey Alford and Naomi Duguid.
* 1 1/2 teaspoons cumin seeds
* 1 teaspoon black peppercorns
* 1/2 teaspoon fennel seeds
* 1 to 2 T freshly grated orange zest
* 1/2 teaspoon fresh thyme
* 1 teaspoon kosher salt
* 12 jumbo shrimp, cleaned, peeled, and deveined
* 2 T olive oil
* 2 teaspoon minced garlic
* 2 T spiced rum and or dark rum
* 1/2 C fresh orange juice
* 1 T torn fresh mint
* 1 T chopped fresh cilantro
Combine first 3 ingredients in a heavy skillet over medium heat. Toast 2 to 3 minutes or until aromatic. Remove from heat, and cool completely. Grind to a rough, coarse ground in a spice grinder. Combine fresh ground spices with orange zest, thyme, and salt. Rub spice mixture over shrimp.
Heat olive oil in a medium skillet over high heat. Add shrimp and cook, stirring constantly, 1 minute. Add garlic, reduce heat to medium, and cook shrimp 2 to 3 more minutes on each side, or until pink and cooked through.
Add rum and orange juice. Cook 1 minute, and stir in mint and cilantro. Reduce somewhat and then pour thickened mixture over
Adapted from MyRecipes.com
ps. this was phenomenal!