This past weekend, I got to do one of the things I love most. I got to feed people. A lot of people. You see, this little known movie musical, called Newsies, came out in 1992, and took the pre-teen girl world by storm. Awesome songs, catchy dances and a few hot boys kicking up their heels? You can see the appeal. It quickly developed a cult following, and so when Disney announced they were bringing a revamped version of the show to Broadway for a limited run, some people I know made mad dashes for the box office.
All I have to say is…hot dayum. That was some good dancing.
That night, my tiny, 6th floor walkup, Manhattan apartment hosted 18 people for an after-party and Sunday, it hosted another 8 for Easter brunch. I got to feed people. All. Weekend. Long. Sunday, in addition to monkey bread, for which M~, my French roommate who hates pastries, has developed a strange affinity, the menu included hot cross buns, roasted zucchini, fresh fruit, mimosas and smoked-salmon-cream-cheese-scrambled eggs, made with salmon from our reservation. (Best in the world. If you want amazing smoked salmon, just ask, and I’ll tell you the secret of how to get it. It’s a closely guarded Shoalwater Bay secret that I’m willing to share with you because it is truly the best you’ve ever tasted.)
Oh yeah, and the table included this Banoffee Pie. I was skeptical when I started making it. The directions told me to boil two cans of sweetened condensed milk for four hours. 1) Something was going to explode. 2) That’s a lot of boiling water and I burned myself on the low-heat iron this morning. 3) Four hours where I’m in the same place and can make sure my stove doesn’t melt? Ha. But April Bloomfield, you have converted me. The dulce de leche that results from this technique is like crack. In fact, I just received this text from a brunch attendee: “So i do think you could make a fortune selling dulce de leche on a street corner”
I’m going to avoid street corners for now, but you should not avoid this pie.
The crust for this pie is a little time intensive, and, to be honest, it wasn’t my favorite. It’s was pretty run of the mill and I don’t love shortbread crust to begin with. You know what would be stellar here? The crust from the bailey’s cheesecake I made two weeks ago and haven’t shared with you yet. Smash some graham crackers, mix with a little brown sugar, some caramel and a bit of butter, and pat it in the pan. However, I made this recipe almost exactly as written, so that’s what you get below.
Feed Others: Serve this at brunch. Or dinner. Or a cocktail party. Or anywhere people eat.
From April Bloomfield via New York Magazine
2 14-oz. cans condensed milk
1 1/2 cups flour
1/2 cup confectioner’s sugar
8 oz. unsalted butter, chilled
3 egg yolks
2 cups heavy cream
1/4 teaspoon vanilla paste
3 tablespoons confectioner’s sugar
Filling: Remove the wrappers from the unopened cans of sweetened condensed milk, then place cans in a saucepan and cover with water. Bring to a boil, and allow to simmer for 4 hours.,watching the water level carefully to make sure the cans remain submerged throughout. After four hours, remove the cans and allow them to cool, preferably overnight.
Crust: Add the flour, butter, salt and 1/2 cup sugar, then cut the butter into the flour until it is sandy. Add the egg yolks and knew the dough until the egg is incorporated and the dough is smooth. Shape the dough into a ball, wrap tightly in plastic wrap and freeze or refrigerate for 1hour.
Preheat the oven to 350 degrees. After the dough has chilled, cut it into two pieces and grate it over a large-tooth grater. Press the grated dough into an 11” tart pan, leaving it thinner on the bottom and little thicker on the sides. Prick the crust with a fork and freeze for 15 minutes.
Bake the crust for 15 minutes or until it is lightly browned. Allow to cool.
Assembly: Peel and thinly slice the bananas on the round. Arrange one layer of bananas on the bottom of the tart crust. Open the caramelized sweetened condensed milk, drop it by the spoonful over the banana layer, then smooth into an even layer. Top with another layer of bananas, then chill the pie for 15 minutes.
While the pie is chilling, whip the cream with the vanilla paste and the remaining 3 tablespoons of sugar until soft peaks form. Spread evenly over the top.
Every Friday, a group of women writers is blogging their way through 50 Women Game-Changers of Food – find more information, as well as a complete listing of who has participated and links to every recipe we’ve made so far, here.
Mary of One Perfect Bite |Val of More Than Burnt Toast | Susan of The Spice Garden | Heather of girlichef | Miranda of Mangoes and Chutney | Jeanette of Jeanette’s Healthy Living | Kathleen of Bakeaway with Me | Sue of The View from the Great Island | Linda of There and Back Again | Barbara of Moveable Feasts | Deborah of Taste and Tell | Nancy of My Picadillo | Mireya of My Healthing Eating Habits | Veronica of My Catholic Kitchen | Annie of lovely things | Claudia of Journey of an Italian Cook | Alyce of More Time At The Table | Amrita of Beetle’s Kitchen Escapades | Martha of Simple Nourished Living | Jill of Saucy Cooks | Sarah of Everything in the Kitchen Sink
Posted from: Rochester, New York