Turtle Bay’s Monkey’s Lunch

Monkey's Lunch Turtle Bay
This is by far my favorite vacation drink. It’s refreshing and tastes like a treat at the same time.

Here’s the original from our trip to Oahu in 2011:
Monkey's LunchTurns out I had been using too much Baileys and too much Kahlua in my homemade version. Opps! Thankfully, Turtle Bay released the official recipe here.

Turtle Bay's Monkey's Lunch

Ingredients
  

  • 1 Banana
  • 1.5 ounces Baileys
  • 1.5 ounces Kahlua
  • Ice about 1 to 1.5 cups
  • Chocolate Syrup to line the glass

Instructions
 

  • Add the first three ingredients to a blender. Blend.
  • Then add ice and blend until smooth.
  • Add chocolate syrup to the bottom and sides of the glass. Pour into your favorite glass (I'm partial to oversized wine glasses). Or add a straw and your favorite garnish and enjoy!
Tried this recipe?Let us know how it was!

Dessert drink

My opinion:
This is my favorite summer dessert drink. I love taking it to parties! Of note, only three servings fit into an empty Kahlua bottle.

Tyler Florence’s Roasted Sweet Potato Banana Puree

As promised, now that Thanksgiving is over and we have had a chance to do a post-mortem on what worked and what didn’t, I’ll be sharing the recipes that made the cut. First, is this delicious take on sweet potato casserole.

C found this recipe on the Fabulousfoodshow.com and has perfected it in the last year.  We kept it warm in a crock pot while other dishes took up precious oven and burner space.

Tyler Florence's Roasted Sweet Potato Banana Puree

Servings 8 servings

Ingredients
  

  • 6 medium sweet potatoes scrubbed
  • 6 medium bananas
  • 1 stick unsalted butter at room temperature
  • 1 cups and 1/2heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon orange zest fresh is best!
  • 2 bay leaves
  • pinch of nutmeg
  • salt and pepper to taste
  • Topping Ingredients:
  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1 stick unsalted butter

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Prick the sweet potatoes all over with a fork and put them on a roasting pan.
  • On another roasting pan prick bananas and lay out in a single layer.
  • Roast sweet potatoes for 45 minutes until very soft and roast bananas for 25 minutes. (If you are in a huge hurry, you can boil the sweet potatoes, but do not try boiling the bananas!)
  • Remove both pans from the oven and allow to cool slightly.  
  • In a small sauce pot heat cream with bay leaf until reduced by half, then keep warm until ready to puree potatoes and bananas. 
  • When the potatoes are cool enough to handle, scoop out the flesh into the bowl of a food processor (A blender will work, but only if the potatoes are cool).
  • Add peeled bananas. Season with salt, add butter, cream (make sure you took the bay leaves out!), cinnamon, nutmeg, vanilla and puree until smooth (or if you like it a little chunky, a little chunky).
  • Pour into an oven-proof dish. 
  • Make the topping by combining flour, cold butter and brown sugar in the food processor and pulse until you have the texture of coarse bread crumbs.
  • Sprinkle on top of the puree and place under the broiler until golden brown and crispy, about 4-5 minutes.
Tried this recipe?Let us know how it was!

My opinion:
I really love this dish. This year we actually forgot the topping and it was still just as wonderful! You can make it a couple of days (no more than 2!) ahead of your holiday meal and keep it refrigerated. Then reheat in a crock pot like we did or in the oven. If you are keeping it in the crock pot, sprinkle each serving with the topping and use a brûlée torch to make it golden brown and crispy.