Florentine Sundae Recipes

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VEGETARIAN KOREAN NOODLES (JAPCHAE)



Vegetarian Korean Noodles (Japchae) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup sugar
1/3 cup tamari or soy sauce
1 tablespoon rice wine vinegar
1 1/2 teaspoons sesame oil
1 1/2 teaspoons grated ginger
Kosher salt
12 ounces sweet potato vermicelli, cellophane noodles or angel hair pasta
2 tablespoons grapeseed oil
4 ounces oyster mushrooms, sliced into 1-inch pieces
4 ounces shiitake mushrooms, stems removed, caps quartered
1 large shallot, chopped
1 red bell pepper, cut into 1/4-inch strips
2 cloves garlic, peeled and coarsely chopped
3 scallions, cut into 1/2-inch pieces
6 leaves kale, cut into 1-inch pieces
Sesame seeds, toasted, for garnish, optional

Steps:

  • For the sauce: Combine the sugar, tamari, rice wine vinegar, sesame oil and ginger in a small bowl. Whisk until the sugar is dissolved. Set aside.
  • For the noodles: Bring a large pot of salted water to a boil. Add the noodles and stir to help submerge them. Cook until the noodles are just barely cooked, 6 to 8 minutes. Drain and rinse with cold water. Using kitchen shears or a clean pair of scissors, cut the noodles into approximately 8-inch lengths. Set aside.
  • Heat the grapeseed oil in a large skillet over high heat. Add the oyster and shiitake mushrooms and cook, stirring often with a wooden spoon, for about 5 minutes, or until the mushrooms are beginning to brown. Add the shallots and 1/4 teaspoon salt and cook until fragrant, another 2 minutes. Add the red pepper, garlic and scallions to the pan, reduce the heat to medium-high and cook for an additional 3 minutes, or until the peppers are beginning to soften. Add the kale and the cooked noodles and saute another 3 minutes, stirring often to coat the noodles in the oil and to wilt the kale. Add the sauce and toss to coat. Top with sesame seeds if desired.

BANANAS FOSTER II



Bananas Foster II image

On Father's Day we all tried this delicious dessert, which everyone loved. Bananas warmed in buttery rum sauce over vanilla ice cream.

Provided by BUTTERMEBREAD

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 20m

Yield 4

Number Of Ingredients 8

¼ cup butter
⅔ cup dark brown sugar
3 ½ tablespoons rum
1 ½ teaspoons vanilla extract
½ teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
¼ cup coarsely chopped walnuts
1 pint vanilla ice cream

Steps:

  • In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Nutrition Facts : Calories 533.8 calories, Carbohydrate 73.2 g, Cholesterol 59.5 mg, Fat 23.8 g, Fiber 3.4 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 146.1 mg, Sugar 60.8 g

ALMOND FLORENTINE AND BLACK RASPBERRY CHIP ICE CREAM SANDWICHES



Almond Florentine and Black Raspberry Chip Ice Cream Sandwiches image

Yield Makes 6 servings

Number Of Ingredients 6

1/4 cup (1/2 stick) unsalted butter
6 tablespoons sugar
1/4 cup heavy whipping cream
2 tablespoons plus 1 teaspoon all purpose flour
3/4 cup sliced almonds
1 pint black raspberry chip ice cream or other raspberry-flavored ice cream

Steps:

  • Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Melt butter in medium saucepan over medium-low heat. Mix in sugar, cream, and flour, then almonds. Stir until batter thickens, bubbles at edges, and leaves dry path when spoon is drawn through, about 10 minutes. Remove from heat. Drop 1 rounded teaspoonful batter for each cookie (about 24 total) onto prepared sheets, spacing mounds 2 to 3 inches apart.
  • Bake cookies, 1 sheet at a time, until golden brown, turning sheet after 8 minutes, about 16 minutes total. Cool cookies completely on sheets.
  • Do ahead: Can be made 1 day ahead. Store airtight at room temperature.
  • Soften ice cream slightly in microwave at 10-second intervals on very low setting. Place 6 cookies, flat side up, on work surface. Mound 1/4 cup ice cream onto each; flatten gently with spatula. Top with another cookie, flat side down, and press very gently to adhere. Place sandwiches on baking sheet, cover with foil, and freeze at least 2 hours and up to 2 days.

VANILLA ICE CREAM WITH MAPLE SYRUP AND BACON



Vanilla Ice Cream with Maple Syrup and Bacon image

Vanilla ice cream with maple syrup and crispy thick-cut bacon. -Carol Feldmann, Sheboygan Falls, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 1 serving

Number Of Ingredients 3

2 scoops vanilla ice cream
2 tablespoons maple syrup
2 slices cooked bacon strips, crumbled

Steps:

  • Top ice cream with maple syrup and bacon.

Nutrition Facts : Calories 348 calories, Fat 15g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 445mg sodium, Carbohydrate 43g carbohydrate (38g sugars, Fiber 0 fiber), Protein 10g protein.

FLORENTINE SUNDAES



Florentine Sundaes image

Categories     Liqueur     Dessert     Christmas     Quick & Easy     Bon Appétit

Yield Makes about 4 servings

Number Of Ingredients 4

Vanilla ice cream
Grand Marnier or other orange liqueur
Florentine cookies
Garnish: orange peel

Steps:

  • For each sundae: Fill a bowl, Martini glass, or widemouthed wineglass with 3 generous scoops of vanilla ice cream. Drizzle ice cream with a teaspoon or more of orange liqueur (such as Grand Marnier). Coarsely chop half of a Florentine cookie and sprinkle over the ice cream. Garnish with a whole cookie and 1 or 2 thin strips of orange peel (each about 2 to 3 inches long).

More about "florentine sundae recipes"

FLORENTINE SUNDAES RECIPE | BON APPéTIT
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2008-12-01 Coarsely chop half of a Florentine cookie and sprinkle over the ice cream. Garnish with a whole cookie and 1 or 2 thin strips of orange peel (each about 2 to 3 …
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EGGS FLORENTINE ON BACON AND CHEESE ... - CHERRY ON MY SUNDAE
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ULTIMATE DAIRY FREE ICE CREAM SUNDAE - LIVE LOVE NOURISH
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FLORENTINE SUNDAE RECIPES
For each sundae: Fill a bowl, Martini glass, or widemouthed wineglass with 3 generous scoops of vanilla ice cream. Drizzle ice cream with a teaspoon or more of orange liqueur (such as Grand Marnier). Coarsely chop half of a Florentine cookie and sprinkle over the ice cream. Garnish with a whole cookie and 1 or 2 thin strips of orange peel (each about 2 to 3 inches long).
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