Food Allergy Counseling

Food Allergy Counseling
Sloane Miller, Food Allergy Counselor (Picture © Noel Malcolm 2013)

Wednesday, June 08, 2011

Sabayon with Butterscotch Bananas and Sweet and Salty Chai Lassi

Allergen-Friendly Recipes For Redwood Hill Farms
Copyright Chef Billy Brigtsen

Episode 2: Sabayon with Butterscotch Bananas and Sweet and Salty Chai Lassi



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Sweet & Salty Chai Lassi
Yield: two 8-oz. glasses

Ingredients & Directions:

5 green cardamom pods, crushed
5 black peppercorns
5 cloves
2 whole allspice berries
1 TB grated ginger
2 c. water

Place all ingredients in a small pot. Simmer until water in reduced to ¼ cup. Cool, then mix well with:

16 oz. Redwood Hill Farm Goat Milk Kefir
4 TB maple syrup

Wet rim of glass into kefir then dip into Himalayan pink salt. Pour in Lassi and serve.

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Kefir Sabayon & Butterscotch Bananas

Ingredients & Directions:

For the sabayon:

4 egg yolks
4 TB maple syrup
Juice of ½ lemon (approx. 2 TB)

To make the sabayon:
Place the bowl over a small pot of water at a low heat and whisk the yolks, juice, and maple until it is aerated. Cool slightly and mix with 4 oz. G.V.O. goat milk kefir.

For the butterscotch bananas:

½ c. brown sugar
½ c. G.V.O. goat milk kefir
½ tsp. salt
2 bananas, cut in bite-sized pieces - 8 oz. total when peeled


To make the butterscotch:

Bring the brown sugar, kefir and salt to a boil and then simmer for 5 minutes. Let cool for one minute and then add two bananas that have been cut into bite-sized pieces, coat in the sauce. To assemble, layer the sabayon with the butterscotch bananas in a glass as you would a parfait.

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