#copper beech inn

[nowthisistaken]

[sfrecipes]

Bananas Foster beignets with pumpkins seed sugar and butterscotch sauce.

3 bananas ripe, mashed 1 cup brown sugar, divided 1 cup butter unsalted, divided   1/4 cup rum 1 cup flour 3 eggs Oil for frying 1/2 cup plus 2 tablespoons Superseedz® maple & sea salt pumpkin seeds 1/2 cup plus 2 tablespoons Superseedz® “Somewhat Spicy” pumpkins seeds 2 Tablespoons sugar 2 Tablespoons cinnamon

Sauce: 1 cup heavy cream 1/4 cup sweetened condensed milk 1 teaspoon vanilla extract  

In medium sauce pan, cook bananas with ½ cup brown sugar and 1/2 cup butter, for 5 minutes. Add rum, (being careful of the flame) and cook for 1 minute. Slowly add the flour mixing it well, until you get a dough consistency. Remove from heat and set aside for 5 minutes. Put the dough in a mixer and at medium speed add eggs one at a time. Heat oil in deep fryer. With a small ice cream scoop make balls and deep fry for 5 minutes.

In a food processor finely grind ½ cup of both flavors of the pumpkin seeds and then mix with sugar and cinnamon. After the beignets are taken out of the oil, roll them in the pumpkin seed sugar/cinnamon mixture.

Sauce

Put remaining sugar and butter in a small pot and over medium heat cook for 5 minutes, stirring constantly. Add vanilla extract. Slowly add heavy cream and sweet condensed milk, cook for 5 minutes at low heat and add the remaining  pumpkin seeds. Drizzle on plate and put beignets on top. Serve with whipped cream, if desired.

Recipe created by Chef Carlos Cassar of the Copper Beech Inn, Ivoryton CT at the 2015 Iron Chef Elm City Competition.