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Tuesday, Oct. 06, 2009

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Platanos Tentacion (Sweet Plantain Casserole)

By Loretto J. Hulse, Herald food writer

The cover of the Tri-City Herald's Food & Wine section Oct. 7 will feature two top recipes from the National Beef Cook-Off. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Platanos Tentacion (Sweet Plantain Casserole)

Any recipe with a name that includes the word tentacion (temptation) in it, and is made with butter, rum, and brown sugar must be made immediately, no questions asked. So get yourself to the grocery store at once! This divinely rich plantain casserole has even replaced (sacrilege!) the sweet potato casserole at our Thanksgiving table for several years now. It is that good!

Make sure you use extremely ripe plantains (NOT bananas) in this recipe the skins should be black and the flesh should feel mushy when pressed.

Ingredients

3 very ripe (black) plantains

4 tablespoons salted butter

1/2 cup light brown sugar

1/4 cup dark rum

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

Instructions

Preheat the oven to 350 degrees. Butter a 13 by 9-inch baking pan. Peel the plantains and cut them diagonally into 2-inch-thick slices. Arrange the plantain slices in a single layer along the bottom of the prepared pan. Set aside.

Heat the butter and brown sugar in a small saucepan over medium heat until the mixture begins to bubble. Reduce the heat to low, then add the rum, salt, nutmeg, and cinnamon. Stir well and pour evenly over the plantains.

Cover the pan with aluminum foil and bake for 15 minutes.

Remove the dish from the oven, remove the foil, and flip the plantain slices over. Cover the dish with foil and bake for another 15 minutes.

Remove the foil and bake for 10 minutes to brown the top. Serve immediately.

Serves 4 to 6.

From: ¡SABOR! A PASSION FOR CUBAN CUISINE by Ana Quincoces Rodriguez (Running Press, November 2008, Hardcover Original/$29.95).



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