Lowcountry Cuisine Spring/Summer 2019

lowcountry cuisine LC 16 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com lowcountry cuisine For the banana In a medium skillet over medium heat, melt the sugar and the butter until it begins to brown and caramelize. Add the banana slices and sauté briefly, turning to cook evenly. Bananas should be softened slightly. Remove from heat and add liqueur or rum. Avert your face and ignite the alcohol using a long match. Let the flames die down. To serve: Place a puff cookie each on a chilled dessert plate. Place two slices of banana on top of each cookie. Top with another cookie, then a layer of chocolate custard. Add a final cookie to the top, then a smaller scoop of custard and another piece of banana down the center. PEANUT BUTTER PIE Travis Biernacki, Blind Tiger 30 Oreo cookies 4 tablespoons unsalted butter, melted 10 ounces heavy cream 10 ounces cream cheese, room temperature 10 ounces peanut butter, room temperature 1½ cups powdered sugar 2 tablespoons vanilla extract Ganache (optional): 6 ounces semisweet chocolate chips 4 ounces heavy cream Preheat oven to 350 degrees. Crush Oreos in food processor and add melted butter. Spread into 9” pie plate, packing along the sides and bottom evenly. Bake for 10 minutes and cool. Using an electric mixer, beat the cream to medium peaks and set aside. In a separate bowl, beat cream cheese, peanut butter, powdered sugar and vanilla extract until well-combined. Fold whipped cream into peanut butter mixture, then spread into pie dish. Refrigerate at least six hours. World Famous Fish and Chips Order Take Away: 843-789-4649 Tues-Sat 11am-9pm Come ‘ave a proper pint at our pub, Cheers! 4254 Spruill Ave. North Charleston, SC 29405 thecodfatherchippy.com