Sacramento Street

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On the Menu: Banana Wafer Pudding

Banana Wafer Pudding

I lived in New York City right when the cupcake craze began. The time where Magnolia Bakery was the queen of all cupcakes and people stood in lines that wrapped around the block in order to get their hands on a cupcake. Don’t get me wrong, Magnolia cupcakes are delicious (especially that frosting) but I was standing in that loooong line just to get their banana pudding. Layers of creamy vanilla pudding mixed with bananas and Nila wafers  – it is close to being the perfect dessert. Since I live a long way from Magnolia bakery these days and only get to NY a couple times of year, I have developed my own recipe for this nostalgic dessert that (dare I say) might just be better than the real thing.

 

The key to this banana pudding is the Nila wafers. Don’t get imitation vanilla wafers, make sure to get the Nabisco Nila Wafers. I tried it once with the Whole Foods 365 brand of vanilla wafers and it was a little off. There is something in the original Nila wafers that screams banana pudding. The smell, the texture and the taste of those vanilla wafers are what makes this dessert. This is also one of the few desserts that actually get better as it sits. The wafers get all soggy and infused with the banana and pudding flavors. Delicious. I could eat it straight out of the bowl in heaping spoonfuls.

 

The below recipe calls for making your own pudding from scratch. But if that is not your jam, then feel free to buy instant pudding and use that instead. One box should be all you need.

 

Enjoy! ~ Amanda


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Banana Wafer Pudding


Ingredients| Sacramento Street


5 large egg yolks

1/2 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 cups whole milk

1 vanilla bean, split in half and seeds removed

2 tablespoons unsalted butter

1 cup cold heavy cream

Approximately ½ box Nila Wafers

2 ripe bananas, thinly sliced

½ cup salted caramel (optional)


Directions | Sacramento Street


Make pudding:


1.) In a medium saucepan, add the milk.


2.) Place the vanilla bean on a work surface. Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, scrape the seeds from the vanilla bean, then add the seeds and bean halves to the milk.


3.) Bring to a simmer over medium-high heat.


4.) Remove from the heat, cover and let stand for 10 to 15 minutes.


5.) Strain and discard vanilla bean.


6.) In a medium size bowl, whisk the egg yolks, sugar, cornstarch, and salt. Whisk in ½ cup warm milk mixture into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining warm milk.


7.) Pour the mixture back into the saucepan and whisk constantly over medium-low heat until it thickens and becomes a pudding texture, about 3 to 4 minutes.


8.) Transfer the pudding back to the bowl and whisk in butter. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming.


9.) Refrigerate for 4 hours or until pudding is cool.

 

Assemble dish:

 

In the bowl of a stand mixer, whip heavy cream until stiff peaks form. Fold in ¾ of whipped cream into pudding. Set aside remaining whipped cream.

 

In a large bowl or trifle dish, assemble the banana pudding by adding a layer of Nila wafers, followed by ¼ of pudding mixture. Top pudding mixture with a layer of banana slices and a drizzle of salted caramel (if using). Repeat layers 3 more times. Top dish with one layer of Nila wafers, remaining whipped cream and garnish with crushed Nila wafers.

 

Recipe & Photos by Amanda Frederickson for Sacramento Street

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On the Menu: Spring Salad

Spring Salad with Fava BeansSpring has officially sprung and I can’t help myself from eating all of the vegetables I missed during the colder months, especially fava beans. Fava beans or broad beans are super seasonal vegetables that arrive in April and are usually gone by May. Because favas are a little time intensive to shuck the easiest way to eat them is to roast them in the oven (or on the grill) whole with a little olive oil for about 5 – 7 minutes until soft. But if you have the time, they are delicious and gorgeous in a light and fresh spring salad.

 

The best way to shuck favas is to remove them from the pods, blanch them for a couple seconds in boiling water, plunge in ice water, then pop them out of their skins. They are time intensive but totally worth it, I promise.

 

In this salad I mixed the favas with some quinoa, sugar snap peas, red onion, mint and feta cheese. It is the perfect salad to welcome in the warmer weather and longer days. Plus I am sharing my all time favorite salad dressing with this recipe. The secret is in the honey and a large pinch of salt.

 

If you can’t find favas you can swap in English peas or even de-frosted frozen edamame.

 

Enjoy! ~ Amanda


Spring Salad with Fava Beans


Spring Salad with Fava Beans


Ingredients| Sacramento Street


2 cups, cooked quinoa

1 cup fava beans, blanched and skins removed

1 cup sugar snap peas, sliced

1 cup radish, thinly sliced

½ cup mint

½ cup feta cheese, crumbled

½ cup olive oil

¼ cup white wine or white balsamic vinegar

1 tsp. honey

large pinch of salt


Directions | Sacramento Street


1.) In a large bowl, combine the quinoa, fava beans, sugar snap peas, radish, mint and feta cheese.


2.) In a small bowl, mix together the olive oil, vinegar, honey and large pinch of salt.


3.) Gently toss the dressing with the quinoa mixture. Taste for salt and serve

 

Serve 4


Recipe & Photos by Amanda Frederickson for Sacramento Street

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On the Menu: Mini Strawberry Tarts

Mini Strawberry Tarts | Sacramento Street

 

One of my first food memories as a kid is picking strawberries. I grew up in South Florida where strawberry and tomato farms flourished (not to mention citrus groves as well). I remember long rows of strawberry plants and racing around picking as many as possible, at the same time shoving an equal amount into my mouth. Although I haven’t been strawberry picking in a long time, I still get excited when I start to see strawberries make their appearance at my local farmer’s market. So in honor of these gorgeous berries I thought I would share one of my favorite ways to eat them, on a tart with mascarpone cheese, honey and pistachios.

 

This seems to be my go-to desert, especially in the spring and summer when fruit is in season and is the perfect thing to eat when it is warm and sunny out. Any seasonal fruit would work but strawberries are always my favorite.

 

Another great part about this recipe is that the crust is a cinch – it is ground up pretzels with a little melted butter and brown sugar. That is all. Totally easy and totally delicious.

 

So the next time you see some gorgeous strawberries at the store or local market (or even pick them yourself) serve them in this easy tart that is perfect for the warmer weather that is headed our way. ~ Amanda

 

Mini Strawberry Tarts | Sacramento Street

 

Mini Strawberry Tarts

 

Ingredients| Sacramento Street

1 1/4 sticks of butter

2 tbsp. brown sugar

1 1/2 cups crushed pretzels (crushed in a food processor)

8 oz Mascarpone cheese

1 tsp. lemon zest

1 – 2 Tbs. honey

½ tsp. vanilla extract

1 pint strawberries, stem removed and thinly sliced

2 Tbs. pistachios chopped

Garnish with mint and a drizzle of honey

 

Directions | Sacramento Street

 

1.) Preheat oven to 325°F.

 

2.) Lightly spray 6 4” tart shells with non-stick baking spray. Place the tart pan on a baking sheet. (If you don’t have mini tart pans, this recipe will work in a 9” tart pan)

 

3.) In a medium saucepan over low heat, melt the butter. Whisk in the brown sugar and remove from the heat. Add the pretzel crumbs and stir until combined—the mixture should look like wet sand. Divide the crumb mixture equally among the prepared tart pans. Using your fingers or the bottom of a small metal measuring cup, press the mixture into the bottom and up the sides of the tart pans.

 

4.) Bake the tarts on a baking sheet for about 10 minutes then set aside to cool completely.

 

5.) In a medium sized bowl, whisk together mascarpone, lemon zest, honey, vanilla extract and a pinch of salt. Divide mascarpone mixture among tart pans. Top tarts with slices of strawberries, pistachios and mint.

 

Serves 6.

 

Recipe & Photos by Amanda Frederickson for Sacramento Street

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On the Menu: Dutch Baby

Dutch Baby


I love entertaining – having people over to my house to eat is one of my favorite pastimes. I think that is why I became a cook, because I love feeding people. Over the years I have figured out tips and tricks to make hosting easier on me and the food more delicious for my guests. One of the best tips is to have people over for brunch rather than dinner. Brunch is always a little more laid back and relaxed and I love serving recipes that can be done the day before. Enter the Dutch baby.

 

A Dutch baby is a mix between a pancake and a crepe that is baked in the oven and comes out deliciously fluffy, puffy, crispy and a little gooey. It is also the perfect brunch food – not only is it a crowd pleaser with the height that it rises in the pan, but it is also supper easy to make. The night before brunch, you add all the ingredients to a blender and blend really well. Refrigerate overnight and when you are almost ready to eat, pour the batter into a pan and about 20 minutes later, you have a gorgeous Dutch baby. This is the kind of recipe that looks really hard but is super simple.

 

Consider the Dutch baby a blank canvas, like a crepe or a pancake and add different toppings and flavors to the batter. I like to top mine with crème fraiche and berries, but lemon zest in the batter would be delicious, as would apple slices.

 

Enjoy! ~ Amanda

 

Dutch Baby


Dutch Baby 



Ingredients| Sacramento Street

 

  • 3/4 cup all-purpose flour
  • 3 eggs
  • 3/4 cup milk
  • 1 tsp. vanilla extract
  • 2 Tbs. granulated sugar
  • 1/2 tsp. salt
  • 4 Tbs. unsalted butter


Directions | Sacramento Street


1.) Combine the flour, eggs, milk, vanilla, sugar and salt in a blender. Blend on high until the mixture is thoroughly combined and no lumps remain, about 30 seconds, (stopping the blender to scrape down the sides if needed.) Refrigerate overnight or for at least 30 minutes.


2.) Preheat an oven to 450°F


3.) Put butter in an ovenproof 12-inch sauté pan. Place in the oven for 5 minutes to melt the butter.


4.) Remove the pan from the oven and carefully pour the batter into the pan. Return the pan to the oven and bake until the sides are puffed up and dark golden brown, 15 to 20 minutes.


5.) Top Dutch baby with crème fraiche or whipped cream, a dusting of powdered sugar and fresh berries.


Serves 4.


Recipe & Photos by Amanda Frederickson for Sacramento Street

 

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On the Menu: Tortilla Soup

Tortilla Soup


I have a serious love of Mexican food. I could eat Mexican food for days on end and be completely happy. I have a local Mexican restaurant near my house and get take out from there way too much. I try and convince myself that is it healthy because of all the fresh flavors, but too much of a good thing might be a bad thing right? Maybe but hopefully not in this case. I don’t just limit my love of Mexican food and flavors to tacos and margaritas, but also braises, salads and soups. This tortilla soup has everything I love about Mexican food, bright flavors, fresh ingredients and delicious toppings.

 

Soups are so underrated sometimes. They are great make ahead meals that can be reheated and eaten a couple days after. Not to mention frozen and saved for future meals. I love this tortilla soup because it is easy, there is minimal prep, and it is delicious, healthy and satisfying. Plus I love any recipe that I can customize with some delicious toppings of my choice.

 

Enjoy! ~ Amanda


Tortilla Soup


Tortilla Soup

Ingredients| Sacramento Street

  • Tortilla Soup
  • 1 onion, chopped
  • 4 large cloves garlic, smashed
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ancho chili powder (regular chili powder is fine if you can’t find ancho)
  • 1 1/2 quarts canned low-sodium chicken broth or homemade stock
  • 1 28 oz canned crushed tomatoes
  • 2 bay leaves
  • 2 1/2 teaspoons salt
  • 2 6-inch corn tortillas roughly chopped

 

Directions | Sacramento Street

1.) In a large pot, heat the oil over medium high heat. Add onion, garlic, and spices; cook, stirring, for 5 minutes. Add chicken broth, canned tomatoes with puree, bay leaves, fresh tortillas and large pinch of salt. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.

 

2.) In a blender, puree the soup in batches; pour it back into the pot and taste for salt and pepper.

 

3.) To serve, top a bowl of tortilla soup with toppings of choice such as pulled chicken, cotija cheese, cilantro, tortilla strips and red onion.


Toppings: pulled cooked chicken, avocado, cotija cheese, cilantro, tortilla strips, green onion, red onion, lime wedges.


Recipe & Photos by Amanda Frederickson for Sacramento Street

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