Potato-Banana-Yam Sundaes with Bacon-Fudge-Spinach Sauce

5 servings

3 slices applewood-smoked bacon (about 3 ounces), cut crosswise into ½-inch pieces

½ large onion, chopped

2 garlic cloves, pressed

½ teaspoon dried thyme

½ 14.5-ounce can diced tomatoes in juice

1½ very ripe bananas, peeled, each cut crosswise into 4 pieces

1 5-ounce yam (red-skinned sweet potato), peeled, quartered lengthwise, cut crosswise into ¹/₃-inch-thick slices

1 medium Yukon Gold potato (about 5 ounces), quartered lengthwise, cut crosswise into ¹/₃-inch-thick slices

1 medium red-skinned potato (about 5 ounces), quartered lengthwise, cut crosswise into ¹/₃-inch-thick slices

½ 14-ounce can sweetened condensed milk, divided

½ cup half and half

2 to 2½ cups low-salt chicken broth

1 tablespoon light corn syrup

½ tablespoon fresh lemon juice

½ 5- to 6-ounce package baby spinach

¼ cup bittersweet chocolate chips

½ ripe banana, peeled, diced (for garnish)

Salt and pepper

1. Sauté bacon in large pot over medium heat until crisp. Transfer to paper towels to drain.
2. Add onion to drippings in pot; increase heat to medium-high and sauté until beginning to brown, about 7 minutes. Add garlic and thyme; stir 1 minute. Add tomatoes with juice. Stir until almost all liquid evaporates, about 2 minutes. Add banana and all potatoes; stir to coat.
3. Add ¾ cup condensed milk, half and half, 2 cupsbroth, corn syrup, and lemon juice; bring to a boil. Reduce heat to medium-low, cover with lid slightly ajar. Simmer until potatoes are tender, stirring occasionally, 10 to 12 minutes.
4. Puree broth mixture in processor until smooth. Transfer to ice cream maker; process according to manufacturer's instructions. Transfer to container. Freeze until firm, about 4 hours.
5. Heat ¼ cup sweetened condensed milk and ½ tablespoon broth in small saucepan over medium heat; add spinach, chocolate, and bacon. Stir until melted and smooth, adding more broth by teaspoonfuls if sauce is very thick.
6. Divide ice cream among bowls. Drizzle sauce over; top with diced banana, salt, and pepper.

March Menu

Course #3.5

1. Seeded Mustard-Cornmeal-Chive Biscuits

Course #4

1. Chinese Five-Spice Jalapeño-Wine-Corn Pudding
2. Fruity Sparkling Baked Beans

Course #4.5

1. Breakfast Dijon Rice “Pudding” and Chicken Bowls

Course #6

1. Potato-Banana-Yam Sundaes with Bacon-Chocolate-Spinach Sauce

Course #7

1. Cinnamon-Corn-Maple Applesauce (side)

Basic Course Structure

1. Drinks
2. Breads
3. Appetizers
4. Soups
5. Salads
6. Pastas
7. Main Courses & Side Dishes
8. Desserts

Chinese Five-Spice Jalapeño-Wine-Corn Pudding

8 servings

¼ cup water

¼ cup sugar

½ 750-mL bottle bold red wine (such as Zinfandel or Syrah)

½ cup ruby Port

3 cinnamon sticks

1 whole star anise

3 whole cloves

½ teaspoon fennel seeds

¼ teaspoon whole white peppercorns, cracked

1 tablespoon (¹/₈ stick) butter

½ cup chopped onion

½ cup fresh corn kernels cut from ½ large ear of corn

8 teaspoons finely chopped seeded jalapeño chiles

3 garlic cloves, chopped

½ cup cornmeal

¾ cup whole milk

¼ cup heavy whipping cream

½ cup chopped roasted red bell peppers from jar, drained

¼ cup chopped green onions

¼ cup chopped fresh cilantro

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 medium eggs, separated

½ cup Cognac or brandy

½ cup coarsely grated Manchego cheese or sharp cheddar cheese

1. Preheat oven to 350º F. Butter 2-quart shallow baking dish.
2. Bring water and sugar to boil in small saucepan, stirring until sugar dissolves. Remove syrup from heat; reserve.
3. Combine red wine and next 6 ingredients in heavy large saucepan. Bring mixture almost to a simmer. Reduce heat to medium-low; cook just below simmer for 4 minutes.
4. Add butter to red wine mixture; increase heat to medium-high. Add onion, corn, jalapeño, and garlic; sauté until soft, about 4 minutes. Stir in cornmeal. Add milk and cream; stir over medium heat until thick batter forms, about 2 minutes. Transfer to large bowl. Stir in red peppers, green onions, cilantro, salt, and pepper; cool 15 minutes. Stir in egg yolks.
5. Using mixer with clean, dry beaters, beat egg whites with Cognac and ¼ cup reserved syrup until soft peaks form. Fold whites into batter. Transfer to dish. Sprinkle with cheese.