22 THE SCOT TISH RITE JOURNAL September/October 2017
sugar, nutmeg, and cinnamon. While
stirring cook until the sugar dissolves .
Add the bananas and banana liqueur and
cook until the bananas begin to soften,
approximately 2–3 minutes .
NOTE: (You will need to add the rum in
smaller batches so that you do not have a
huge fire ball when the rum ignites).
Add rum carefully shaking pan slightly.
When the rum is warm it will ignite by
tilting the pan to the flame. Let alcohol
burn off then add next batch of rum and
repeat the process. Add the maple syrup
to pan and baste bananas with liquid.
Pour mixture into serving bowl for service
to spoon over pancakes.
Butternut Squash Bisque
7 1/2 lbs. Butternut squash, peeled,
4 qt. home-made or low sodium
1 1/2 cup half and half
9 Tbsp. unsalted butter
3 cup finely diced white onion
1/2 cup. fresh ginger, peeled and
9 cloves of garlic, minced
3/4 tsp. ground cinnamon
3 Tbsp. fresh thyme, finely chopped
1/3 tsp. cayenne pepper
4 1/2 Tbsp. fresh lemon juice
1/3 cup Honey
Salt and fresh cracked black pepper
4 Pink Lady or Honey Crisp apples
In a large pot add butter over medium
heat. Add the onions, ginger, cinnamon,
thyme, and cayenne pepper and sauté
until onions are softened and translucent,
about 5–6 minutes . Add the garlic and
for 1–2 minutes more .
Add the diced squash and chicken stock
and bring to a boil; add half and half and
reduce to a simmer and cook until squash
is very tender, about 20–25 minutes .
While squash cooks, slice apples thinly
on a mandolin to julienne apples . Place
in a bowl of water with a squeeze of fresh
lemon juice to keep from turning brown .
To puree add squash to blender in
batches adding stock to thin puree . Pour
pureed mixture into new clean pot. If
puree is too thick thin by adding a little
more stock .
To finish the bisque, add the lemon
juice, honey, and season to taste with salt
The bisque can be made one day in
advance . To reheat place bisque in large
pot over medium heat and bring to a
simmer and serve immediately. Garnish
with julienne apple .
4 1/2 cup granulated sugar
2 Tbsp. water
3/4 tsp fresh lemon juice
4 cup whole milk
4 cup granulated sugar
4 1/2 cup heavy cream
20 large eggs plus 8 egg yolks
7 cup pumpkin ( 7 15-oz. cans)
5 tsp. ground ginger
8 tsp. ground cinnamon
1 tsp. ground nutmeg
2 Tbsp. vanilla extract
1 tsp. kosher salt
Directions for Caramel: Place baking
dishes in 275-degree oven to warm .
Over medium heat in large heavy
bottomed pot sprinkle 4 ½ cup sugar
into pot with 2 Tbsp . water and ¾ tsp .
fresh lemon juice. Let sit undisturbed
until it begins to melt. With a wooden
spoon stir slowly when it begins to
darken. When light amber color remove
pot from stove with oven towels or mitts
and continue to stir until a medium
amber color is achieved. Pour caramel
into bottoms of baking dishes .
Note: When caramel begins to darken
it will cook very quickly, so it is paramount
to remove from the heat watch closely
at this stage or it will quickly become too
dark which will impart an undesirable
bitter flavor. You can always return pot
to heat if needed to make the caramel
Directions for flan: In a large heavy
bottomed pot bring the milk and cream
to just a simmer over medium heat and
then remove from heat.
Whisk 3 cups sugar, eggs, egg yolks,
salt, and spices until well incorporated.