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Fanny in the Kitchen


[vc_tta_accordion][vc_tta_section title=”Coconut Crusted Goat Cheese Salad with Peaches & Figs” tab_id=”1522863932483-62d97c48-0c86″]

Serves 4 as a side dish

1/4 cup all-purpose flour, seasoned with salt and pepper
2 eggs, beaten
1/2 cup panko bread crumbs
1/2 cup shredded unsweetened coconut
4 ounces chilled goat cheese, sliced into 1/2-inch thick discs
1/4 cup extra-virgin olive oil
Juice of 1 orange
1 tablespoon local honey
2 tablespoons white balsamic vinegar
Kosher salt and coarse black pepper
6 cups microgreens (preferably local—or sub arugula)
Neutral oil (such as vegetable or sunflower), for pan-frying
2 ripe peaches, pitted and sliced into wedges
8 medium fresh figs, stems removed and quartered

Arrange three shallow bowls from left to right—the first with the flour, the second with the eggs, and the third with a mixture of panko and coconut. Set up a clean plate at the end. Dredge the chilled goat cheese rounds in the flour, then in the egg, and then the in the panko-coconut mixture. Set the crusted goat cheese rounds on the plate.

In a small bowl, whisk together the olive oil, fresh orange juice, honey, and white balsamic vinegar. Season the dressing to taste with salt and pepper. Place the microgreens in a separate large bowl and, several tablespoons at a time, pour the dressing over the greens tossing to combine until lightly coated.

In a large skillet, heat the neutral oil over medium heat. Fry the goat cheese rounds until golden brown, 1 to 2 minutes per side. Transfer the rounds to a paper-towel lined plate and immediately sprinkle with salt.

[/vc_tta_section][vc_tta_section title=”Mini Roasted Corn & Shrimp Cakes with Texas Pete® Cream” tab_id=”1522863932551-7687e4ac-0037″]

Makes 16 small cakes

1 cup raw corn kernels
1 tablespoon olive oil
1/2 teaspoon paprika
Kosher salt and coarse black pepper
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
Texas Pete® Hot Sauce to taste
1 pound shelled and deveined LOCAL NC shrimp, rough chopped
1 cup panko breadcrumbs, divided
Zest and juice of 1 lemon
2 tablespoons roughly chopped scallions (white and light green parts only)
2 tablespoons chopped fresh parsley
Neutral oil, for frying (such as vegetable, safflower, or grape seed)
Lemon wedges (for garnish)

Preheat the oven to 400°F.

Spread the corn in an even layer on a baking sheet and toss with the olive oil and paprika and season with salt and pepper. Bake, tossing once, until the corn is lightly golden and roasted, 10 to 12 minutes.

In small bowl, whisk together the mayonnaise, Greek yogurt, and hot sauce until it’s spiced to your liking. Season to taste with salt and pepper and refrigerate until you’re ready to serve.

In a food processor, add half of the shrimp, 1/4 cup of the panko, and the lemon juice and zest. Pulse until the mixture becomes a chunky paste. In a separate bowl, fold the remaining chopped shrimp, roasted corn, scallions, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper with the shrimp paste. Place the remaining panko onto a large plate. Form the shrimp mixture into small even-size patties and dust each one in the remaining panko.

Reduce the oven to 200°F.

In a large skillet over medium heat, heat the oil so it’s about 1-inch high in the pan. Fry the patties in batches until golden brown, 1 to 2 minutes per side (keeping the cooked patties warm in the oven). Divide the patties among plates, and garnish with the lemon wedges and a scoop of the Texas Pete® Cream.

[/vc_tta_section][vc_tta_section title=”Cheesy Spiced Pumpkin Ale Dip” tab_id=”1522864389020-f7fac30a-7065″]

Makes approximately 2 cups

1/2 stick unsalted butter
1/4 cup all-purpose flour
8 ounces North Carolina pumpkin beer (such as Cottonwood’s Pumpkin Ale by Foothills)
1 cup shredded gruyère cheese
1 cup shredded fontina cheese
1/2 cup pumpkin puree (from a small local pumpkin), empty pumpkin shell reserved
1 tablespoon Worcestershire sauce
2 tablespoons chopped sage
Kosher salt and coarse black pepper
Lowe’s pretzel rolls, sliced and warmed (for dipping)
Lowe’s SausageWorks The Great Pumpkin Sausages, cooked and sliced (for dipping)

In a large saucepot over medium heat, melt the butter. Add the flour and whisk continuously until the mixture becomes golden brown, about 3 minutes. Add the beer, increase the heat to medium high, and reduce the mixture by half its volume.
Fold in the gruyère, fontina, pumpkin puree, Worcestershire, and sage. Stir until the dip is creamy and smooth, and reduce the heat to medium low. Simmer until the mixture is thickened, about 10 minutes, and season to taste with salt and pepper.
Pour the dip into the hollowed out pumpkin and serve with the warm pretzel bread and sausages.

[/vc_tta_section][vc_tta_section title=”Beet Sliders with Tzatziki Spread & Pickled Red Onions” tab_id=”1522864448656-de6d5ab6-cc5c”]

Makes 12 sliders

1 cup white vinegar
1 teaspoon sugar
1 teaspoon kosher salt
1 small red onion, thinly sliced
4 medium multicolor beets, peeled and sliced into 1-inch thick rounds
3 tablespoons neutral oil, divided
1/2 tablespoon chopped fresh rosemary
Coarse black pepper
12 slider rolls, lightly toasted
Tzatziki Spread (recipe follows)
1 small bunch fresh mint, gently torn

In a small saucepot, whisk together the vinegar, sugar, and salt and bring to a boil. Place the sliced onions into an airtight jar or container and pour the pickling mixture over top. Allow the onions to come to room temperature and refrigerate for at least thirty minutes or at best, a few hours.

Preheat the oven to 375°F.

In a bowl, toss the beet rounds with 2 tablespoons of the oil, the rosemary, and a generous pinch each of salt and pepper. Arrange in beets in an even layer on a baking sheet and roast until knife-tender, about 20 to 25 minutes.

In a medium skillet, heat the remaining oil over medium high heat. Sear beets until lightly crisp, about 30 seconds per side.

To assemble the sliders: Top each bottom bun with a beet round (or two), a pinch of pickled red onions, a dollop of Tzatziki spread, torn mint, and the top bun.

Tzatziki Spread
Makes approximately 2 cups

1/4 cup grated peeled seedless cucumber (squeezed of excess moisture)
1 1/2 cups plain Greek yogurt
1 1/2 teaspoons chopped fresh dill
2-ounces good quality feta cheese, crumbled
Juice of half a lemon
Kosher salt and coarse black pepper

In a bowl, whisk together the cucumber, Greek yogurt, dill, feta, and lemon juice. Season to taste with salt and pepper and refrigerate until ready to serve.

[/vc_tta_section][vc_tta_section title=”Sweet Potato Crostini with Prosciutto & Honey Roasted Figs” tab_id=”1522864493306-1acd6cca-b97f”]

Makes about 16 crostini

1 large sweet potato (about 1/2 pound), unpeeled and sliced 1/2-inch thick
1 tablespoon neutral oil (such as vegetable, sunflower, or grape seed)
Kosher salt and coarse black pepper
4 large fresh figs, stemmed and quartered (or 8 dried mission figs, stemmed and halved)
1/2 teaspoon honey
4 ounces good quality goat cheese, softened
8 thin slices prosciutto, cut in half
1 small bunch fresh basil leaves

Preheat the oven to 400°F.

In a bowl, toss the sliced potato rounds with the oil and season them generously with salt and pepper. Arrange the potatoes in a single layer on a baking sheet and bake until the bottoms become lightly golden brown, about 20 minutes. Flip each potato round over and bake for an additional 5 minutes. Sprinkle the warm potatoes with an additional pinch of salt. Cool to room temperature.

Place the sliced figs into a baking dish and drizzle with the honey and sprinkle with a pinch of salt. Bake until the figs are lightly caramelized, 10 to 12 minutes.

Arrange the potato rounds onto a platter and spread each one with even amounts of goat cheese. Fold each slice of prosciutto and place it on top of the goat cheese. Top each piece of prosciutto with a roasted fig quarter and a basil leaf.

Fanfare Tip: For a fancy presentation, drizzle the entire platter with extra-virgin olive oil or thick, aged balsamic vinegar.

[/vc_tta_section][vc_tta_section title=”Roland’s Rub Pulled Pork Tacos with Bob’s Smokin’ BBQ Sauce & Cloister Honey Slaw” tab_id=”1522864550282-fe464223-7f64″]

Serves 8 to 10

3 to 4-pound boneless Heritage Farms Cheshire pork butt (or store-bought Boston butt)
1 jar Roland’s Rub
1 tablespoon neutral oil (such as vegetable, sunflower, or grapeseed)
1 small red onion, rough chopped
Juice of 1 orange
1 jar Bob’s Smokin’ Southern BBQ Sauce
Cloister Honey Slaw (recipe follows)
2 packages flour (or whole wheat) small tortillas, charred in a dry pan and kept warm in a low oven
Freshly chopped cilantro (for garnish)
Lime wedges (for garnish)

Pat the pork dry and then generously rub it all over with 1/4 cup Roland’s Rub. Marinate it, wrapped in plastic wrap, in the fridge for as long as you have time for, as little as 1 hour or up to overnight.

Preheat the oven to 250°F.

In a large Dutch oven, heat the oil over medium high heat. Sear the pork on all sides until a golden-brown crust forms and then set it aside. Reduce the heat to medium. Add the onions and sauté until translucent, about 2 minutes. Return the pork to the pot (fat cap up) and add the orange juice, 1/2 cup of water, and 1/2 cup BBQ Sauce. Cover, and bake for 2 hours.

Meanwhile, make the slaw.

Remove the lid of the Dutch oven and bake for an additional 1 to 2 hours, or until the meat is falling apart and very tender and the pork has an internal temperature of 190°F. Allow the pork to rest for twenty minutes, and then shred the meat using two forks and toss it with the pan’s juices. Transfer the pulled pork to a large bowl, toss with additional BBQ Sauce, and season to taste with salt and pepper if necessary.

Cloister Honey Slaw
Makes approximately 4 cups
2 cups shredded green cabbage
2 cups shredded red cabbage
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
1 1/2 tablespoons apple cider vinegar
2 tablespoons Arbol Pepper infused Cloister Honey (or flavor of your choice)
1/2 teaspoon kosher salt
1/4 teaspoon coarse black pepper

In a very large bowl, combine the cabbages. In a separate bowl, whisk together the yogurt, mayonnaise, vinegar, honey, salt, and pepper. Add half of the dressing to the cabbage mixture and toss. Continue adding the dressing, tossing as you pour, until the slaw is coated to your liking.

Transfer the dressed slaw to a clean bowl, cover, and refrigerate until ready to serve.

Assemble the tacos: Top each warm tortilla with a scoop of the pulled pork, slaw, another dash of Roland’s Rub, and a pinch of cilantro. Garnish each plate with a lime wedge.

[/vc_tta_section][vc_tta_section title=”Thanksgiving Cheese Board with Orange & Lavender Cranberry Relish” tab_id=”1522864603010-81e6332e-39d4″]

Serves 10 to 12 (with leftover cranberry relish)

1/2 cup sugar
1 cup water
1 12-ounce package fresh cranberries
1/2 navel orange, skin and flesh rough chopped
2 teaspoons chopped fresh lavender (or 1/2 teaspoon dried lavender)
1 teaspoon pure vanilla extract
Kosher salt
1 round Nature’s Way Farm plain or flavored chèvre
1 round good-quality brie cheese, paper removed but rind left intact
1 wedge Havarti cheese, cubed
1 wedge Picante provolone, cubed
1 wedge blue cheese (like gorgonzola or stilton)
1 cup assorted nuts
1 jar Mt. Olive Kosher Petite Dill Pickles
Sage leaves, for garnish
Good quality crackers
Local honey

In a medium saucepot over high heat, add the sugar, water, cranberries, orange, lavender, vanilla, and a pinch of salt. Bring the mixture to a boil, reduce the heat to medium, and cook (stirring occasionally) until the cranberries break down, about 10 minutes. Cool to room temperature.

About an hour before serving, take the cheeses out of the refrigerator. Arrange the chèvre, brie, Havarti, provolone, and blue cheese on a large serving platter with spreading knives. Garnish the platter with nuts, pickles, sage, and crackers. Serve the cranberry relish and honey in bowls alongside with a spoon.

[/vc_tta_section][vc_tta_section title=”Thanksgiving Leftover Turkey & Leek Hash with Chives & Runny Eggs” tab_id=”1522864671472-968d4d23-9881″]

Serves 2

1/2 pound russet (baking) potatoes
1 tablespoon olive oil
1/2 tablespoon unsalted butter
1/4 cup chopped leeks
Kosher salt and coarse black pepper
1/2 cup shredded cooked turkey
1 medium clove garlic, minced
1 tablespoon chopped fresh sage
2 large eggs
1 tablespoon chopped fresh chives
1/4 cup grated sharp white cheddar cheese

Position a rack about 6 inches from the top and preheat the oven to 400°F.
Grate the potatoes and place the shreds in cheesecloth or a kitchen towel. Squeeze out as much moisture as possible.
In an ovenproof medium skillet, heat the olive oil and butter over medium heat. Add the potatoes, leeks, and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until the potatoes are lightly golden, 5 to 7 minutes.
Add the turkey, garlic, and sage and toss to combine. Using a metal spatula, press the mixture down and form into a round pancake. Cook untouched until the bottom is golden brown, 3 to 5 minutes, then flip the pancake to cook the other side. If it comes apart, form it back together into its round shape. Cook until the second side is golden brown, about 3 more minutes.
When the hash is fully cooked and golden brown on both sides, create 2 wells and carefully crack 1 egg into each one. Sprinkle the chives and cheddar on top and season with salt and pepper.
Place the skillet in the oven and bake until the eggs are cooked to your liking, 5 to 6 minutes for runny yolks.

[/vc_tta_section][vc_tta_section title=”Red Coconut Curry & Lemongrass Oyster Shooters” tab_id=”1522864825895-af297b93-a219″]

Makes 12 oyster shooters

1 tablespoon toasted sesame oil
2 teaspoons minced or grated lemongrass
2 teaspoons minced fresh ginger
1 tablespoon red curry paste
1/2 cup canned unsweetened coconut milk
1 tablespoon honey
Juice of 1 lime (zest reserved)
Kosher salt
1/4 cup brown sugar
1 dozen oysters
6 ounces pepper vodka
Lime wedges (for garnish)

In a large skillet, heat the sesame oil over medium heat. Add the lemongrass, ginger, and red curry paste and cook until very fragrant, about 2 minutes. Add the coconut milk, honey, lime juice, and whisk to combine. Season the sauce to taste with salt, strain through a fine sieve, and set aside.

Mix together the lime zest, a pinch of salt, and the brown sugar. Wet the rim of each shooter glass and dip it into the mixture.

Scrub the oysters under cool running water to remove outer grit. Using a shucking knife or a small knife with a heavy blade, carefully pop open each oyster and remove the meat. Place each oyster in a rimmed shooter glass.

Fill a cocktail shaker with ice and add the red curry sauce and vodka. Shake until chilled. Pour the mixture into the shooter glasses and garnish each one with a lime wedge.

[/vc_tta_section][vc_tta_section title=”Butternut Squash, Goat Cheese & Cranberry-Balsamic Crostini with Fried Sage” tab_id=”1522864861426-1332600c-4632″]

Makes 24 crostini

1/2 cup balsamic vinegar
1/4 cup fresh cranberries
3 tablespoons maple syrup, divided
1 teaspoon pure vanilla extract
1 baguette (18 inches long), cut crosswise into 24 equal slices
3 tablespoons olive oil, divided
Kosher salt and cracked black pepper
1 medium butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch cubes
2 tablespoons olive oil
12 ounces goat cheese
Neutral oil, for frying (such as vegetable, safflower, or grape seed)
1 small bunch fresh sage leaves
Zest of 1 naval orange (optional garnish)

In a small saucepan, combine the balsamic vinegar, cranberries, 1 tablespoon of the maple syrup, and vanilla. Bring to a simmer over medium heat and cook, stirring occasionally to keep from burning, until the liquid has reduced by about half and become thick and syrupy, 10 to 12 minutes. Immediately remove the pan from the heat. If you make this ahead of time—reheat before drizzling.
Preheat the oven to 400°F.

Spread out the baguette slices on a baking sheet, drizzle them with 1 tablespoon of the olive oil, and season with salt and pepper. Bake until lightly golden brown, 6 to 8 minutes.
Turn the oven’s heat to 425°F.

Toss the squash cubes with the remaining olive oil, maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper and evenly spread them onto a baking sheet. Roast, tossing once halfway through, until the squash’s edges are golden brown, 20 to 25 minutes. While the squash is still warm, taste for additional salt if needed.

In a small skillet or saucepot, heat the neutral oil over medium-high heat. Fry the sage leaves for 3 seconds, remove with a slotted spoon, transfer to a paper towel and immediately sprinkle with salt.
To assemble the crostini, spread each toasted baguette slice with goat cheese and arrange them on a platter. Evenly sprinkle the butternut squash cubes over the crostini and drizzle the entire platter with the cranberry-balsamic reduction. Garnish with the fried sage leaves and orange zest.

[/vc_tta_section][vc_tta_section title=”Gingerbread Tar Heel Toffee Cookies” tab_id=”1522864912340-4404ac7a-5c35″]

Makes 2 to 3 dozen cookies

3/4 cup butter, softened (1 1/2 sticks)
3 tablespoons coconut oil, at room temperature
1 3/4 cups dark brown sugar
1 cup maple syrup
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 1/2 cups Renwood Mills flour
1/4 cup finely chopped crystalized ginger
1 cup Carolina Candy Company Tarheel Toffee candy, roughly chopped
1 cup turbinado sugar, for rolling

Using an electric mixer, beat together the butter, coconut oil, and brown sugar until fluffy. Add the maple syrup, eggs, and vanilla, and mix until thoroughly incorporated. Add the baking soda, baking powder, cinnamon, nutmeg cloves, and salt and mix well. Add the flour, ginger, and toffee and beat until the flour is thoroughly mixed in. Cover and refrigerate for 1 hour.

Preheat the oven to 350°F.

Pour some of the sugar onto your cutting board. Scoop out even-size spoonfuls of the dough, roll into balls, and then roll through the sugar. Arrange cookies onto greased baking sheets and bake until they are lightly golden brown and the edges are crisp, about 12 to 14 minutes.

[/vc_tta_section][vc_tta_section title=”Smoked Sausage & Kale Dip with Black Eyed Peas” tab_id=”1522864947587-39fce4a0-7897″]

Serves 6 to 8

1 small Roma tomato, diced
1 small jalapeno, seeded, diced
1/4 cup canned black-eyed peas
1 tablespoons chopped fresh cilantro
Juice of 1 lime
Kosher salt
8 ounces grated sharp white cheddar
8 ounces grated Monterey Jack
1 tablespoon all-purpose flour
1 long link Lewis’s smoked sausage, casing removed (about 4 ounces)
1 medium shallot, minced
1/2 cup beer (preferably lager like Red Stripe)
1 cup chopped lacinato kale leaves, ribs removed
2 bags blue corn tortilla chips

In a small bowl, mix together the tomato, jalapeno, black-eyed peas, cilantro, lime and salt. Refrigerate salsa until ready to use.

In a large pan over medium heat, cook the sausage, breaking it up with a wooden spoon. Cook for 1 minute, and then add the shallots to the pan and sauté until translucent, about 3 to 5 minutes.

In a large bowl, toss the cheeses with the flour. Using a slotted spoon, remove the sausage and shallots from the pan and set aside. Use the beer to deglaze the pan, scraping up any brown bits, and simmer for several minutes. Add the cheese mixture to the pan in handfuls, whisking as you pour until smooth. Once all of the cheese has been blended in and thoroughly incorporated, stir in the sausage mixture and the kale. Scoop the black-eyed pea salsa over top and serve with tortilla chips.

[/vc_tta_section][vc_tta_section title=”Vanilla Bean & Chai Spiced Holiday Nuts” tab_id=”1522865002815-e17647ac-9582″]

Makes 3 cups

2 vanilla beans
1/4 cup dark brown sugar
1/4 cup granulated sugar
3 cups assorted North Carolina nuts (like Creative Snacks Company)
1 egg white
1 tablespoons melted unsalted butter
1 teaspoon freshly ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground clove
1/2 teaspoon ground black peppercorns
Pinch salt

Preheat the oven to 300°F.

Using a paring knife, cut the vanilla beans in half lengthwise. Using the tip of the knife, scrape out the seeds and place them into a bowl. Add the sugars to the bowl and mix, using your finger tips or a fork, to evenly distribute the vanilla throughout the sugars.
In a mixing bowl, whisk together the egg white and butter until frothy. In a separate bowl, combine the vanilla bean sugar, cinnamon, ginger, coriander, pepper, and salt.
Add the nuts to the whisked egg mixture and stir to evenly coat. Add the sugar and spice mixture, and toss until the nuts are thoroughly spiced.

Line a baking sheet with parchment paper. Spread the nuts out on the baking sheet and roast, stirring once halfway through, until golden brown and fragrant, about 30 minutes. Spread the roasted nuts onto a clean piece of parchment paper to cool.

[/vc_tta_section][vc_tta_section title=”One-pot Chicken Thighs with Winter Veggies & Port” tab_id=”1522865227436-8dec767e-fe05″]

Serves 4

2 tablespoons olive oil
8 bone-in, skin-on chicken thighs
Sea Love Salt garlic salt
Coarse black pepper
1 tablespoon unsalted butter
2 small shallots, sliced
1 cup Brussel sprouts, halved
1 large sweet potato, chopped
2 carrots, chopped
2 medium cloves garlic, minced
1/2 cup Port wine
1 cup lower-sodium chicken stock
Several sprigs fresh thyme (garnish)
Zest of 1 lemon (garnish)

Preheat the oven to 400°F.

In a large cast iron skillet, heat the oil over medium-high heat. Generously season the chicken thighs with the Sea Love garlic salt and the pepper on both sides. Working in batches so you don’t overcrowd, sear each piece about 2 minutes per side, and then set aside on a plate.

Reduce the heat to medium and add the butter. Add the shallots, Brussel sprouts, sweet potatoes, and carrots. Season with salt and pepper and cook until the shallots are translucent, about 3 to 5 minutes. Add the garlic and cook for 2 more minutes.

Add the Port to the pan and scrape any browned bits from the bottom. Add the chicken stock and simmer for 5 minutes. Return the chicken thighs and all of their juices to the pan. Place the entire pan, uncovered, in the oven and bake until the chicken is cooked through, 45 minutes to 1 hour.

Remove the chicken pieces from the pan and arrange them on a platter. Pour the veggies and sauce over the chicken and garnish with the thyme sprigs and lemon zest.

Additional tip: For a thicker, creamier sauce—once the chicken has cooked, remove the thighs and veggies from the pan so that only the liquid remains. Gently boil the liquid over medium-high heat until it has reduced by about half and become thick. Take the pan off heat and whisk in 1 tablespoon of butter.

[/vc_tta_section][vc_tta_section title=”Island Style Bananas Foster” tab_id=”1522865308170-a185a581-bb96″]

Serves 4

1/4 cup unsweetened shredded coconut
4 tablespoons (1/2 stick) unsalted butter
1/4 cup packed dark brown sugar
Pinch of salt
2 teaspoons pure vanilla extract
2 tablespoons dark rum
4 bananas, cut crosswise on a diagonal into 1/2-inch-thick slices
1 mango, cut into 1/2-inch cubes
1 pint coconut gelato
Lowe’s Foods chocolate sauce

Preheat the oven to 350°F.

Spread the coconut flakes onto a small baking sheet and bake, keeping a very close eye as it burns easily, until lightly golden, 2 to 3 minutes.

In a large skillet, melt the butter over medium heat. Whisk in the brown sugar, salt, and vanilla. When the sugar has completely dissolved, add the rum off-heat. Increase the heat to medium high. When the mixture begins to bubble, add the bananas and mango and toss to combine. Sauté until the fruit is thoroughly coated, about 1 minute. Cool to room temperature, about 2 minutes.

Fill 4 bowls with coconut gelato and pour the banana-mango mixture over each one. Garnish with toasted coconut and serve immediately.


About Fanny


Fanny Slater is a home-taught food enthusiast with a passion for storytelling and licking the plate. She won Rachael Ray’s Great American Cookbook Competition and her cookbook Orange, Lavender and Figs, published under Rachael Ray Books, is now available online and anywhere books are sold.Fanny has appeared regularly on The Rachael Ray Show and has been featured several times in Every Day with Rachael Ray Magazine. Her Wilmington-based company Fanfare specializes in playful cooking videos, recipe development, food writing, and sassy social media eats. Fanny cooks “comfort foods in a tuxedo”—eclectic twists on familiar favorites.

Get your Fanny in the kitchen at www.fannyslater.com