It's a week of celebrating food and giving back to the community. Kyle Wright, head chef at McCoy's Public House is here to give us a preview of the 2018 restaurant week.
- 1 banana
- 1/4 c. brown sugar
- 1/2 tsp. cinnamon
- 1 tablespoon butter
- 1/2 oz. spiced rum
- 1/4 c. Imperial Stout
- 2 slices shortbread (see recipe below)
- 1 scoop Rum Raisin ice cream
- 8 oz. softened butter
- 2 c. sugar
- 1 tsp. vanilla
- 6 eggs
- 2 c. flour
- 1/3 c. buttermilk
- 2 egg whites
- 1 pinch of salt
- Cream butter with sugar until pale and fluffy.
- Add vanilla and salt and then eggs, one at a time, until they are fully incorporated.
- Add buttermilk until incorporated then slowly add flour until the mixture comes together.
- In a separate bowl, whisk the 2 egg whites until stiff peaks form.
- Fold the whites into the cake batter.
- Using a baking dish, muffin tin or loaf pan, butter the inside and coat with sugar and then add the mix until 3/4 full.
- Bake at 325 degrees for 20-30 minutes.
Slice bananas 4 times on a bias. Melt the butter and sugar in a sauté pan. Add the bananas until they begin to caramelize. Removing the pan from the heat, deglaze with the rum. NOTE: the vapor now coming off is flammable so turn the heat off or keep the pan away until the alcohol vapor has been cooked out if fire is not desired.
Add the Imperial Stout and reduce until the liquid is a syrup. Place the slice of shortcake in the middle of the plate, stack the bananas on the cake, and pour the syrup over the bananas. Scoop of ice cream in the middle and Bon Appetit!