Fire It Up - Andrew Schloss [186]
Put the pan on the grill away from direct contact with the fire. Cover the grill and bake until the top is browned and a tester inserted in the center of the cake comes out with just a few moist crumbs clinging to it, about 50 minutes. Cool in the pan on a rack for 10 minutes.
If using a gas grill, turn the remaining burner(s) to medium. If using charcoal, spread out the charcoal bed for direct grilling. Melt the butter in a large skillet over medium to medium-high heat (you can do this on a side burner or directly on the grill). Add the remaining 1 pint blueberries, 1 cup raspberries, and ¼ cup sugar to the skillet and stir gently until the sugar is dissolved and the berries are plump and glossy. Remove from the heat and stir in the rum.
Brush the grill grate and coat with oil. Loosen the clafouti from the sides of the pan. Brush the top of the clafouti with some of the liquid from the sautéed berries. With the clafouti still in the pan, invert it onto the grill. (If the cake pan is still too hot to handle, use pot holders or grill gloves.) Grill just long enough to char the surface lightly, about 2 minutes. Use a large spatula (or two medium spatulas) to remove the clafouti (grilled-side down) to a flat plate or baking sheet. Cover with a serving platter and invert.
Sprinkle with confectioners’ sugar, if desired, and serve with the sautéed berries and a drizzle of warm cream, if you like.
CAKE
Grilled Banana Bread Foster
MAKES 8 SERVINGS
Bananas Foster—a sauté of bananas, brown sugar, cinnamon, rum, and banana liqueur served over vanilla ice cream—was created at Brennan’s restaurant in New Orleans in 1951. Our rendition supercharges the flavor of caramelized banana with grill-toasted sour cream banana bread and grilled bananas crusted with cinnamon sugar. To keep it simple, use store-bought banana bread instead of homemade.
INGREDIENTS:
Sour Cream Banana Bread:
Flour-and-oil baking spray
½ cup (1 stick) unsalted butter, cut into 8 tablespoons
1 cup sugar
3 ripe bananas, peeled and chopped
¼ cup sour cream
1 teaspoon pure vanilla extract
¼ teaspoon salt
2 eggs, extra-large
2 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
1 cup light brown sugar
½ teaspoon ground cinnamon
4 bananas, unpeeled, halved lengthwise
6 tablespoons unsalted butter, softened
Cooking spray
½ cup dark rum
1 teaspoon pure vanilla extract
DIRECTIONS:
For the banana bread: Preheat the oven to 350°F. Coat a standard loaf pan (8 by 4 by 2½ inches) with the baking spray and set aside.
Put the butter and sugar in the work bowl of a food processor set up with a metal blade. Process in pulses until a smooth ball forms. Add the bananas, sour cream, vanilla, salt, and eggs and process in pulses until well combined, scraping down the sides of the bowl as needed. The batter may appear curdled at this point; don’t worry.
Mix together the flour, baking powder, and baking soda in a small bowl. Add to the processor and blend in pulses until the batter is smooth, scraping down the sides of the bowl.
Pour the batter into the prepared pan and bake until browned and a tester inserted in the center comes out with only a few moist crumbs clinging to it, about 50 minutes.
Cool the bread in the pan on a cooling rack for 15 minutes. Invert and remove from the pan. Turn right-side up and cool to room temperature on the rack.
Light the grill for direct medium heat, about 375°F.
Mix the brown sugar and cinnamon and sprinkle half of it over the cut surfaces of the bananas; set aside for 10 minutes.
Cut a thin slice from each end of the cake (munch on them for a snack). Cut the cake into 8 slices about ¾ inch thick. Melt 2 tablespoons of the butter and use it to brush the cut surfaces of the cake slices. Set aside.
Brush the grill grate and coat with cooking spray. Put the cake slices on the grill and also the bananas, cut-side down. Cover the grill, and cook until they are grill-marked and the bananas are tender,