Banana Avocado Mousse With Caramelized Red Onion Puree Recipes

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OLIVE OIL-POACHED SALMON WITH DIJON APPLE PUREE AND COUSCOUS CAKE



Olive Oil-Poached Salmon with Dijon Apple Puree and Couscous Cake image

Provided by Tom Pizzica

Time 1h

Yield 4 servings

Number Of Ingredients 15

3 red apples, peeled, cored, and quartered
2 cups apple juice
1/4 cup Dijon mustard
1 1/2 cups couscous
1 1/2 cups boiling water
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 eggs, lightly whisked
1/2 cup all-purpose flour
4 tablespoons olive oil, plus 1 quart olive oil, for poaching
2 teaspoons cracked white pepper
4 salmon fillets (about 4 ounces each)
1 bunch baby spinach or baby arugula, washed, for serving

Steps:

  • In a saucepot over medium heat, cook the apples in apple juice. When the apples are soft, drain the apples, but reserve the juice. Add the apples to a blender with Dijon mustard. Blend on high, adding the reserved juice, a little at a time, until smooth.
  • Pour the couscous into a large bowl. Add 1 1/2 cups boiling water to the couscous, cover, and let stand 10 minutes. Then, stir in the parsley, tarragon, lemon zest, and lemon juice. Season the mixture with salt, and pepper, to taste. Add the eggs and flour, and mix until thick and sticky. Form the mixture into 4 evenly portioned patties. In a large skillet over medium-high heat, heat 4 tablespoons olive oil. Cook the cakes in the hot oil until golden brown, flipping halfway through, and drain on paper towels to remove the excess oil. Keep the couscous cakes warm.
  • In a large, deep saucepan, combine 1 quart olive oil with a good pinch of salt, and white pepper and bring to a simmer. Season the salmon fillets with salt, and black pepper and add them to the oil in the pot, making sure they are completely submerged. Add more olive oil, if needed. Simmer over low heat and remove the salmon after 15 minutes. Cook's Note: The salmon will be cooked medium at this point. If you want it well done, keep on cooking it for 5 more minutes.
  • To serve, place a bit of spinach or arugula on each plate, top with a couscous cake and the salmon. Top the salmon with a spoonful of apple puree. Serve warm.

SWEET AVOCADO PUREE



Sweet Avocado Puree image

Provided by Food Network

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 ripe chilled avocados, seeded, diced
1/4 cup fresh lime or lemon juice
1/3 cup confectioner's sugar or more
Raspberries
Fresh mint sprigs or chopped pistachio nuts

Steps:

  • With the back of a spoon, press the avocados through a sieve into a bowl. Add the lime juice and sweeten with sugar.
  • Transfer the puree to 4 chilled wine glasses and garnish with raspberries, mint and/or pistachio nuts.

AVOCADO, CARAMELIZED BANANA CUPCAKE



Avocado, Caramelized Banana Cupcake image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 22 cupcakes

Number Of Ingredients 27

2 1/4 cups sifted cake flour (sifted before measuring)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
2 tablespoons organic unsalted butter, at room temperature
1 ripe, fresh organic avocado, pureed in a food processor or blender until smooth
1 teaspoon vanilla extract
2 large organic eggs
1 cup low-fat organic buttermilk
8 ounces powdered sugar
1/4 cup pasteurized egg whites
1 ripe, fresh organic avocado, peeled and pitted
Juice of 1 whole organic lime
1 pound organic unsalted butter
2 1/4 ounces organic unsalted butter
2 1/4 ounces brown sugar
1/2 ounce almond paste
1 teaspoon vanilla extract
4 1/2 ounces all-purpose flour
3 1/2 ounces toasted oats cereal
3 ripe organic bananas, cut into 1/4-inch cubes
1/2 cup granulated sugar
3 teaspoons soft unsalted butter
3 teaspoons organic heavy cream
Pinch organic cinnamon
Lime zest, for garnish

Steps:

  • For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake baking pans with paper liners.
  • Sift together the flour, baking powder, baking soda and salt in a bowl; set aside. Beat the sugar, butter and pureed avocado until completely combined in the bowl of a stand mixer. Beat in the vanilla, then beat in the eggs one at a time, mixing well after each addition.
  • Beat in the buttermilk with the mixer on low speed until just combined. Add the flour mixture. Once all the flour is incorporated, increase the mixing speed to medium and beat for 20 seconds longer. Be careful not to over-mix.
  • Divide the batter among the pans and bake until golden on top and a wooden toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans on wire racks for 10 minutes before inverting, removing papers and cooling completely.
  • For the buttercream frosting: Beat the powdered sugar and egg whites for about 5 minutes on medium-high speed using an electric mixer. Puree the avocado and lime juice in a food processor. Add the butter to the whites mixture and beat until very creamy, about 10 minutes, then add the avocado and lime juice and mix well.
  • For the streusel: Cream together the butter, sugar and almond paste using an electric mixer. Add the vanilla and cinnamon and mix well. Add the flour and toasted oats in batches until large crumbs start forming.
  • For the caramelized bananas: Make a dry caramel by pouring the sugar in an even layer into a heavy-bottomed saucepan. Heat over medium heat until the caramel starts to melt, gently pushing the sugar towards the center. Continue cooking, stirring only very occasionally, until the caramel turns a dark copper, taking care that the caramel doesn't burn. Transfer to a bowl, stir in the bananas until coated and caramelized, and then stir in the butter, cream and cinnamon.
  • For assembly: Remove the centers of the cupcakes using a melon baller and fill with the caramelized bananas. Pipe the avocado-lime frosting on top, sprinkle with the oats streusel and garnish with lime zest on top.

MAGIC MOUSSE



Magic Mousse image

Provided by Geoffrey Zakarian

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 6

2 ripe bananas, sliced
2 ripe avocados, cored and diced
1/4 cup unsweetened cocoa powder
2 tablespoons pure maple syrup
Fresh raspberries, for garnish
Freshly cracked pink peppercorns, for garnish

Steps:

  • Place the bananas, avocados, cocoa powder and maple syrup in a blender or food processor. Process on high speed until smooth and creamy, about 1 minute. Divide among 4 glass jars and refrigerate until set, 30 minutes to 1 hour. Top with the fresh raspberries and a sprinkle of pink peppercorns and serve.

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