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Curry-Infused Banana Sauce recipe

Curry-Infused Banana Sauce recipe

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  • Recipes
  • Dish type
  • Main course
  • Curry
  • Curry sauce

This banana sauce is lightly curried, sweet and highly fruity. You can even try dabbing it up with fluffy naan bread.

15 people made this

IngredientsServes: 4

  • 1/2 teaspoon olive oil
  • 2 small ripe bananas, quartered
  • 1 shallot, quartered
  • 1 clove garlic, halved
  • 1/2 small mild onion, chopped
  • 1 3/4 teaspoons curry powder, or to taste
  • 175ml chicken stock
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons honey
  • Pinch salt

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Heat the olive oil in a frying pan over medium heat. Stir in the bananas, shallot, garlic and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in curry powder and cook until fragrant, about 30 seconds. Pour in the chicken stock and simmer for about 5 minutes, stirring occasionally.
  2. Pour the curry mixture, rice vinegar, honey and salt into a liquidiser, filling the jug no more than halfway full. Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulses to get the curry moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a hand blender and puree the curry right in the cooking pot.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (9)

by gonefishn

This is delicious, thank you! I wasn't sure if I should be using plantains or regular bananas so I went with what I had....regular bananas. We like to grill/broil whatever veggies we have on hand and eat them over rice. Last night is was basmati rice. We put this sauce over it all and it was a huge hit. My 4-year old loved it as well. I sprinkled cayenne pepper over mine to add some heat. I loved the balance of tartness from the rice wine vinegar and sweetness from the bananas and honey too.-20 Jan 2010

by Debbie Dymond

This is very good...served it with my taste buds came to life with this combination of flavours...I would definitely recomend it...easy to prepare...I prepared during the day and then served with the chicken-19 Jan 2010

11 infused gins to make throughout the year

At any time of year there’s a seasonal fruit that’s perfect for steeping in gin. Take a look at our favourite infused gin recipes and give your drinks cabinet a fruity boost.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

There’s certainly no shortage of flavoured gins in the supermarkets these days – everything from violets and geraniums to blood oranges and grapefruits make their way into the staunchly British spirit. But while these are at best overly sweet and at worst full of artificial flavourings, it’s far tastier and cheaper to make your own. And best of all – all it requires is a bit of sugar, some gin, your chosen fruit and time for everything to infuse together.

Almost any ingredient will leech flavour into gin if given long enough – but some fruits work better than others. The recipes below are our favourites, but do try experimenting at home a vanilla pod, spices such as cinnamon or star anise and fresh herbs can add complexity to the final flavour that’s above and beyond anything you can buy. Beginning with forced rhubarb at the start of the year, working through the berries of summer and then finishing with wintery sloes, you can make incredible seasonal gins every month. Read on to see how easy it is and tap or click on the images to get taken to the full recipe for each.

Enjoy a big bowl all the time of my Lentil Chickpea Yellow Curry

Only recently I stumbled upon something which is definitely a to go pantry staple for me.

Let&rsquos talk about coconut milk. Do you know that coconut milk can help you to loose weight and build muscles.

So the fat it contains is really healthy and good for you, may prevent diabetes by controlling your blood sugar levels and much more. But that&rsquos not the whole package here.

Thanks to the Yellow Curry paste you can feel the heat and get the benefits of eating spicy food.

You get the picture it&rsquos not only incredibly delicious and easy it has so many good for you selling points, so dive in and enjoy!

Curious about reasons to make coconut milk a staple in your house, then check this and read &ldquoCoconut Milk Nutrition &ndash 9 Benefits + Recipes&ldquo.

Let&rsquos warm up, friends! If you give this Lentil Chickpea Yellow Curry a try, snap a picture and tag me on Instagram and Facebook so I get excited to see all your flavor wonders.

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Bergdorf Goodman Shares Recipes for Fashionable Fetes at Home

Bergdorf Goodman, the globally renowned retailer with one fashionable Fifth Avenue address, belongs to a rare set of iconic New York City institutions that appeal not only to tourists, but also to the most elite of locals. And there’s one floor where the department store’s casual window shoppers and seasoned regulars converge seamlessly: the seventh, in the Kelly-Wearstler designed BG Restaurant. If its powder-blue walls could talk, the fashion set’s secrets — divulged there over uptown fare, classic cocktails and afternoon tea — could probably fill a book. Instead, BG is releasing a chic little tome filled with recipes ($35, out March 24 from Harper Design). Some are from its own kitchen, and others come courtesy of the fashion designers, editors and stylists who eat there.

Its pages, illustrated by Konstantin Kakanias, an artist and T contributing editor, are heartily refreshing in an age when vegan, gluten-free detox diets dominate the culinary landscape: The restaurant shares tried-and-true recipes for fried, truffled potato chips and a luscious lobster bisque, Nina Garcia offers her mother-in-law’s cream-laden Eggnog Pie and T’s editor in chief, Deborah Needleman, recreates an Amanda Hesser-approved pasta dish with Meyer lemon and arugula. There are less decadent options, too, like Thakoon Panichgul’s favorite fish steamed in pleated banana leaves, but it’s primarily a book for people who enjoy cooking food, by big industry names who actually, contrary to popular belief, eat it. Beginning next Tuesday, it will be the ultimate souvenir for out-of-towners wanting to bring a piece of the Big Apple home. And thanks to its size — a petite 6.5-by-8 inches — the colorful cover is a quirky yet elegant addition to any tumble of coffee-table books or shelf.

Here, exclusively with T, “The Bergdorf Goodman Cookbook” shares recipes for the makings of a stylish soiree at home: a historic cocktail, timeless deviled eggs and classic chicken Milanese.


BG’s riff on the Bobby Burns cocktail, whose origins some trace to the Waldorf Hotel, substitutes bourbon for scotch and the more sophisticated Drambuie for the usual Benedictine. The result is a decidedly smoother drink that goes down well any time of day.

1 ½ ounces Bulleit bourbon

½ ounce Carpano Antica Formula sweet vermouth

1 ½ ounces Heering cherry liqueur

1. Fill a rocks glass with ice. Place all the liquid ingredients in an ice-filled cocktail shaker and shake well. Strain into the rocks glass. Twist the orange peel over the surface of the drink to release the oils and drop it in.

Deviled Eggs

The deviled egg can be found in recipes dating as far back as Roman antiquity, and this creamy, curry-infused version remains eternally popular at BG. As the saying goes, “the devil is in the details,” so round up the best-quality ingredients and add your own flair with a colorful garnish.

3 teaspoons best-quality mayonnaise

2 teaspoons sweet pickle relish

½ teaspoon Tabasco sauce, or to taste

Fresh parsley, paprika or pancetta crisps (optional)

1. Place the eggs in a large saucepan and cover with cold water. Bring the water to a gentle boil, cover, remove from the heat, and set the timer for 10 minutes. Rinse the eggs under cold water and peel off the shells.

2. Cut the eggs in half. Gently remove the yolks and put them in a food processor. Set the whites on a plate, hollow side up.

3. Add the mayonnaise, relish, curry, Tabasco and salt to the yolks and process until smooth. Place the yolk mixture in a piping bag and pipe into the egg-white halves. (If you don’t have a piping bag, simply spoon the yolk mixture into a small plastic bag and snip off a tiny corner.) Garnish each with a sprig of fresh parsley, a pinch of paprika or a pancetta crisp (if desired).

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Fresh seer fish dipped in a flour coating infused with Knorr Maldive Fish powder and masala spices and fried to golden perfection. Savour the flavours with each crunchy bite.

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Delicious portions of fried fish, perfectly cooked in a spicy tomato, onion and capsicum sauce. A Lankan favourite that is easy to whip up!

Devilled Prawns

Hot and spicy succulent prawns with a mix onions, chilies and tomato. A yummy side dish or ‘bite’ for any time of the day.

Dried Tomato and Prawns

A quick and full-flavored dish of spiced tomato and prawns. Ideal with steamed rice or hot oven bread.

Fried Coconut Chili Prawns

Delectable prawns simmered in a spicy flavourful curry infused with fried coconut.

Garlic Fish with Pasta

Fish fillet infused with a spicy ginger and garlic kick, tossed with fresh pasta.

Honey Glazed Grilled Chilli Prawns and Vegetable Kebab

Prawns packed with a delicate chilli flame, skewered with button mushrooms, fresh tomatoes and zucchini grilled and honey glazed.

Hot Garlic Fish with Peanuts and Greens

A sizzling hot and spicy seafood dish set off with vibrant colours and intense flavours that linger on your tongue.

Hot Garlic Fried Squid Rings

Batter fried crispy squid rings with a hot garlic flavour, complemented with a dipping sauce. Easily one of the best seafood bites!


Made with fresh tomatoes, pineapple, chilli and pepper creates wonderful sweet & sour dishes in 3 simple steps

Pan Fried Creamy Masala Fish

Rich in spices and served with a piquant, creamy masala sauce, this seafood dish packs in a beautiful kick!

Prawn Biriyani

Marinated prawns with selected spices and yogurt, perfectly cooked in an aromatic rice. A versatile biriyani dish with lots of flavour and featuring delectable sea food.

Red Fish Curry with Shallots

A hot seafood curry with daring spices and a lemony kick, best served with a plate of steaming rice.

Seafood Au Gratin

Seafood Au Gratin with fresh squid and prawns covered with a warm blanket of cheese.

Seafood Chili Bean stuffed peppers

Delicious and spicy stuffed peppers. A seafood extravaganza in your mouth!

Seafood in Yoghurt Gravy

A sweet and sour seafood entrée with intense flavours, served in yoghurt gravy.

Spiced Oven Baked Prawns

Succulent and juicy prawns with a slight limey kick, baked in fiery flavours.

Spicy Fish

Fresh fish fillets marinated with selected spices and fresh lime and dipped in breadcrumbs flavoured with Knorr Maldivefish Powder Mix. A deep fried, tasty, crunchy dish.

Spicy grilled calamari with feta

Perfectly seasoned grilled calamari with creamy feta cheese. Flavoured, with tongue tingling selection of spices and citrus, these calamari bites are crispy on the outside and tender on the inside.

Spicy Seafood and Vegetable Hot Pot

A spicy seafood and vegetable hot pot recipe that packs in fierce and fiery flavours, served with toasted bread.

Stir Fried Caramelized Seafood in Oyster Sauce

Beautifully cooked seafood with the intense flavors of soy and oyster sauce

Sweet & Sour Prawns with Mushrooms and Roasted Cashew Nuts

Prawns with a delicate sweet and sour tang topped with spicy stir-fried mushrooms and roasted cashew nuts.

Sweet and Sour Prawn Spring Roll

Crunchy spring roll stuffed with sweet and sour prawn

Sweet Pineapple Prawn Curry

Juicy prawns with lemongrass in a sweet curry infused with the nectarous tang of pineapples.

Tom Yum Soup

Scrumptious seafood soup which is tangy, spicy and aromatic, infused with exotic herbs. Relish one of Thailand’s signature dishes at home!

Vegetable & Prawn Tempura

A light and crispy Japanese all-time favourite complimented with a dipping sauce.

Wok Fried Chilli Prawns with Basil and Spinach

A zesty wok-fried seafood dish infused with a fiery spice, topped with fresh spinach, onions and basil.

Curry-Infused Banana Sauce recipe - Recipes

Combine all the spices in a small pan and heat until fragrant. Stir in the oil, then let it come to room temperature. Strain it to get and large spices out. Pour it into a shallow dish and add the fish, turning to coat. Cover and refrigerate for 3 hours.

Bring a pan of water to a boil. Add the potatoes and cook for about 15 minutes until just cooked. Strain and set aside to cool slightly. Once cooled, lightly smash each (this is wicked fun) with the bottom of a saucepan. You want to break the skin, but the smashed potato should stay in one piece.

Heat 2 Tbsp. olive oil in a pan and add the carrot, celery, onion and garlic. Sweat for about 3 minutes then add the leeks and stock. Simmer until the veggies are tender. Remove the carrots, leeks and celery to a plate and keep warm. Swirl the cold butter into the pan and let it reduce for a few minutes.

Heat a frying pan with a little olive oil. Add the potatoes, sprinkling them with salt and pepper to taste. Fry on both sides until brown and crispy.

Heat a third pan, preferably non-stick, and add the fish, cooking a few minutes on each side until just cooked. Sprinkle it with a little salt, too. My fish was thick so it took 4-5 minutes a side. Thinner pieces will only need 2-3 per side. A toothpick stuck in the fish should encounter no resistance.

To finish the sauce, puree it with an immersion blender.

To serve, arrange some of the vegetables on the plate. Top each with a piece of fish. Pile some potatoes on the side then pour the sauce around it.

I haven’t tried this recipe with ground lamb but sometimes my mother makes it with ground chicken. if you try it with ground lamb message us and let us know how you like it. I personally prefer it with ground beef. some people like to include vegetables in this recipe, but I like it by itself. Achari Keema is tangy and delicious you have to try it.

Achari Keema is mouthwatering. It will satisfy your tangy craving for sure. I hope you give this recipe a try. For more recipes like this please checkout the following links: Lauki Gosht (Bottle Gourd and Meat Curry) , Bhindi Ki Sabzi (Okra Curry) , and Instant Pot Gobi Gosht (Cauliflower and Meat Curry). If you have any questions about our recipes, techniques, or you just want to say hi! Please feel free to message us. As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too, @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.

The Best Restaurants on Maui

Enjoy Maui like a local with these recommendations for the best seafood, shave ice, plate lunch and more.

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Photo By: Chelsea Heller Photography

Photo By: Sheraton Maui Resort & Spa

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Photo By: Chelsea Heller Photography

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Photo By: Chelsea Heller Photography

Photo By: Chelsea Heller Photography


Named for a tree that grows on the Hawaiian islands and nourishes the plants that grow around it, Monkeypod serves reinvented takes on local fare, in a rollicking setting that often features live music. Run by revered local chef Peter Merriman, Monkeypod aims to please. Shareable starters include shrimp-mushroom potstickers and poke tacos. Corn chowder is bolstered with local coconut milk and lemongrass wood-fired pizzas include a reinvented take on the Hawaiian pizza, with Kalua pork, roasted pineapple, macadamia nut pesto and jalapeno. Grilled day-boat ahi is topped with a soy-sesame-Maui onion sauce, but Merriman's Nightly Upcountry Special is often the dish to beat, and can feature homey fare, like pork chops or noodles. Pair it all with a Monkeypod Mai Tai, which updates the classic with house macadamia orgeat syrup and an airy puff of honey-lilikoi foam on top.

Sam Sato’s

There&rsquos nearly always a wait at Sam Sato&rsquos, a tiny diner in Wailuku. Open only for breakfast and lunch, the restaurant turns out impressively hearty island staples, including loco moco, banana hot cakes and noodle dishes, including saimin, chow fun and dry mein. The latter is a Chinese-Hawaiian hybrid of pork-topped lo mein noodles with a side of broth to dip them into or pour over the top. If you have the choice, opt for a spot at the counter, where the banter between servers and regulars is as homey as the food.

Ululani’s Hawaiian Shave Ice

One of the best ways to cool off, Hawaiian shave ice is practically ubiquitous around Maui. Of all the places to try it, Ululani&rsquos might be the best. Sure, the ice is fluffy enough to taste more like frozen cloud puffs than mere ice. But the vividly colored homemade syrups are what set it apart, in flavors like guava, salty plum, lilikoi, pickled mango and sour lemon, as well as kid favorites like pink bubble gum and root beer. There are six locations around Maui, with one in Kailua-Kona, but the main one is in Lahaina, on Front Street, right by the ocean. Sneak a peek at what is in store by watching our Facebook video of the mesmerizing action, which has generated 27 million fans and counting.

The Sandbar

Set off the bright, welcoming lobby of the Sheraton Maui Resort & Spa, The Sandbar lounge is a breezy lanai with panoramic Pacific views. The locally focused menu includes poke cones, housemade charcuterie, sliders and coconut shrimp, all ideal for pairing with sunset drinks like the signature Sandbar Mai Tai (made more special with Hawaiian rum and housemade macadamia nut syrup). Sip the nicely spiced Stormy Season, with coconut liqueur, pineapple syrup and Maui Brewing Company's ginger beer, while looking out over the island's landmark Pu'u Keka'a rock, in search of double rainbows. The Sandbar is also open in the mornings for pastries like a lilikoi-caramel cinnamon roll and toasted coconut scones with vividly colorful ube.


South of Lahaina on a stretch of highway not far from the beach, Leoda&rsquos bakes some of the best pies, not just on Maui, but in the world. Park in the dusty lot, where chickens might strut by, and join the queue inside for a sandwich and one of the superlative pies. There are plenty of flavor options &mdash berry pies, apple pies &mdash but the best feature local ingredients &mdash lilikoi cheese, guava chiffon, banana cream, coconut cream, chocolate macadamia nut and Olowalu Key lime (made with fruit plucked from the owner&rsquos trees).


Arriving at Humuhumu means weaving through the Grand Wailea&rsquos maze of pathways, past tropical plants, pools and the occasional parrot. But the restaurant, named for the Hawaiian state fish, the humuhumunukunukuapua&rsquoa, is worth the stroll. In a thatched pavilion atop a lagoon, chef Alvin Savella showcases local ingredients in reinvented local preparations, like squid ink bao buns with octopus and ginger-lime aioli, lobster ramen with a red miso-coconut broth, and seared scallops with yuzu and truffle vinaigrette. The restaurant is special, with a giant circular bar, prime water views, and servers who go above and beyond to connect with patrons. But Table 70 is probably the most-spectacular dining experience on the island, an al fresco torch-lit pier off the main restaurant, tucked away from other diners and over the lagoon, making the perfect island recipe for romance.


One of the 12 named founding chefs of Hawaiian cuisine, Peter Merriman is a champion of local flavors, sourcing from area farms and fisherman for dishes that nod to Hawaiian traditions. At Merriman's in Kapalua, taste the fusion of classic and creative in dishes like kalua pig and sweet onion quesadillas or the enchilada with Kona-caught lobster and butter-poached local corn.

Flatbread Company

The sole Hawaiian outpost of a Massachusetts-based chainlet, Flatbread Company in Paia has adapted seamlessly to the tropics. The menu uses local ingredients whenever possible, including farm-sourced produce for toppings. Start with the house salad, topped with local papaya, Hawaiian goat cheese and Maui pineapple vinaigrette. The pies are extra-popular as post-surfing fortification for locals, who love the Mopsy&rsquos Kalua Pork flatbread, a most-flavorful reinvention of a Hawaiian pizza, with smoked free-range shoulder, mango barbecue sauce, red onions, local pineapple and garlic oil.

Coconut Glen's

On the road to Hana? Stop to chill at this cheerful little spot on the Hana Hwy. Coconut Glen&rsquos specializes in vegan ice cream made from &mdash and served in &mdash island coconuts. Rich and creamy, the frozen desserts &mdash in flavors like banana-rum raisin, pineapple curry, chocolate-chile, salted caramel and, of course, classic coconut &mdash don&rsquot taste vegan, so they&rsquoll please even the most devoted dairy fans.

Maui Brewing Co.

Tucked in the hills above Kihei, Maui Brewing Co. offers tours, tastings and a full-on restaurant that&rsquos ideal for sampling flights of craft beers &mdash including seasonal and small-scale beers made with local fruits, like a tart lilikoi saison, and non-alcoholic options like house-brewed root beer. Dishes are great for sharing, and pairing with beer, including pizzas made with ale-bolstered dough the Brewmaster is topped with spicy sausage, pepperoni, roasted peppers and olives. Beer even makes its way into a few dishes, including a hearty loco moco slathered in gravy made with the brewery's Big Swell IPA.


If you plan to catch the sunrise at Haleakalā, reward yourself on the drive back with a stop in Makawao, at historic Komoda (3674 Baldwin Ave.). Open since 1916, the tiny bakery specializes in cream puffs, malasadas (beignet-like doughnuts) and stick doughnuts, which are skewered fritters. The tiny no-frills spot &mdash there isn't even a website &mdash opens at 7 a.m., often selling out of the best stuff within a few hours. They're closed on Sundays and Wednesdays, so plan accordingly.

Star Noodle

As the name might imply, noodles are the thing to try at Star Noodle, but it&rsquos not hard to fill up on appealing shared small bites &mdash which borrow from Japanese, Chinese, Thai and Vietnamese cuisines &mdash before a single noodle arrives. Start with a seafood-studded Vietnamese crepe, Chinese broccoli, vegetable Rangoon, pork buns or taro dumplings before transitioning to mains like dashi-spiked saimin with Spam, punchy garlic noodles and curry-infused Singapore noodles. Those who manage to save room can dive into mango pudding or puffy beignet-like malasadas.

The Hali’imaile General Store

Upcountry, tucked among Maui's pineapple fields, Hali&rsquoimaile General Store occupies a 1920s-ear former general store for plantation workers. Run by legendary chef Bev Gannon, the General Store is renowned for Bev's creative updates to classic flavors, including a sashimi Napoleon with layers of ahi, smoked salmon and wontons under a punchy wasabi vinaigrette, her famous crab-topped pizza, and baby back ribs with citrus barbecue sauce.

The Pint & Cork

Tucked inside The Shops at Wailea, this low-key tavern is the ideal spot to catch a break from the sun &mdash or watch games on several TVs. The menu is also a nice balance to the seafood-centric options at nearby resort restaurants. Sure, you'll find a light poke bowl studded with local big eye tuna, but the go-to dishes are the sandwiches, like a gooey crab melt, a short rib grilled cheese and the Bib Burger, a messy, juicy bacon-Cheddar burger bolstered with charred onion, arugla, a fried egg and whiskey-based sauce, all on a brioche bun. (Note that since Hawaii is up to six hours behind the East Coast, games start pretty early, so doors open at 7 a.m. on Sundays.)

Da Kitchen

Hawaiian food is a beautiful composite of cultural influences over the decades, inspired by tropical produce, locally available meats, and the flavors and ingredients beloved by immigrants who arrived to work on pineapple plantations and in sugar cane fields. One enduring tradition is the plate lunch, a hulking assortment of rice, with pasta salad and protein, like teriyaki chicken or Kalua pork. Try some at Da Kitchen, in Kahului, along with spam musubi, a sushi-inspired combo of nori-wrapped spam and rice. At Da Kitchen, it's deep-fried for crunch.

On the road to Hana, past Paia, Jaws Country Store sells coffees, smoothies and breakfast sandwiches for those who get an early start. For ramblers, it&rsquos a favorite lunch stop. Try a banh mi with local brisket or tempeh, or go for a poke bowl, like the Poisson Cru, a Tahitian-inspired take, with ahi in coconut milk with cucumbers, local tomatoes, Maui onion and mint. Come dinner, they fire up the pizza oven and turn out creative pies topped with spicy chicken, guava-barbecue pork and cheeseburger fixings.

Paia Fish Market

In the heart of surfer-hub Pa'ia, near some of the island&rsquos best waves, the Pa'ia Fish Market lets locally caught seafood shine. Opt for a burger with your choice of fish or simply grilled mahi mahi, ono or opah, with cole slaw and fries, and a Maui Brewing Co. beer. Though the original location is worth a stop, there are locations in Lahaina and Kihei, as well as Waikiki, on Oahu.

Mama’s Fish House

Truthfully, Mama&rsquos Fish House could steal most any category &mdash icon, romantic restaurant, fish, Mai Tais and more. Its setting, right on the sand, with stellar sunset views, makes it so the food doesn&rsquot even need to be great. But the iconic family-owned destination does indeed serve fantastic food, including local fish caught by fishermen who bring their hauls directly to the chefs. Read the menu, and you&rsquoll see each fish on the menu showcases not just its preparation, but the fisherman who caught it. "Ahi caught near our deep ocean buoys by Matt Smith" might be grilled in a ti leaf and served with local banana and papaya. "Papio caught by Layne Nakagawa in deep reefs off Keanae" is steamed with island-grown ginger, Asian vegetables and sizzling macadamia nut oil. The macadamia nut-crusted lobster- and crab-stuffed fish has been a fan favorite since the restaurant opened in 1973.Try it with the signature Mai Tai Roa Ae and relish that few things in life are better than Mama&rsquos.

Recipes that use applesauce March 11, 2021 1:11 PM Subscribe

Specific recipes for baked goods that sub applesauce for oil are fine, but reader beware that this is very rustic, so has bits of peel in it, so anything with a super-smooth or custardy texture is probably a no-go.

And yes, I know just eating it is an option, but I don't really like it by itself, or even with yogurt or oatmeal, with or without toppings like honey, cinnamon, etc. I'm not just a big applesauce eater.

I was introduced to the Helvetic Kitchen website via this post by jedicus, and a whole bunch of the recipes (including a bunch of savory ones) on it call for applesauce.

Also, latkes with applesauce is pretty classic!
posted by mandolin conspiracy at 1:19 PM on March 11 [3 favorites]

It's often a side with pork chops, right? Maybe try with other roasted meats if you don't like pork. It might be good with duck, which can take sweetness.

Just reread to see you don't like it with cinnamon and oatmeal and yogurt, so I have removed all those suggestions. I still think it might be good with ice cream. Maybe you could make a gelato of it by further cooking it down and then freezing/scraping?
posted by Lawn Beaver at 1:33 PM on March 11 [1 favorite]

1 Tbs onion
1 Tbs oil
2 tsp active dry yeast
1 cup warm milk, stock, or water
1 Medium potato
1 egg, beaten
1 tsp salt
1/4 cup wheat germ

Sauté onion in oil, dissolve yeast in liquid, grate potato, mix this with the remaining ingredients and add the onions and oil.

Let rise 30 minutes, then cook on a griddle for 6-7 minutes until brown on each side.

I usually doubled the batch and used more onion and no wheat germ, and they were still good. The batter will keep for a day, but it's better fresh.
posted by GenjiandProust at 1:37 PM on March 11 [4 favorites]

I've also cooked down some apples with caramelized onion, ginger, chili flakes and apple cider vinegar before to make a quick chutney that went very well with pork tenderloin and seared duck breasts. Having the apples precooked saves you about 30 minutes.

As alluded to upthread, a few tablespoons full would go well in a Japanese curry too.
posted by mikesch at 1:46 PM on March 11 [5 favorites]

I would throw it into a veg puree soup that needs a little sweetness, either canned pumpkin or cooked carrot. Probably celeriac would work as well. Apple/pumpkin/ginger is a classic combination that works great in a savory soup. Indian spices also work great with it.

Also there are lots of applesauce cakes and sweet loaves, I don't know how much cake you want to eat every week.
posted by fingersandtoes at 1:53 PM on March 11 [1 favorite]

We used to make applesauce bread when I was little. I remember loving it, but I haven't had it in forever. This recipe looks similar to what I remember.

We also did a kind of . . . banana's foster type thing, but with applesauce instead? Just some apple sauce, brown sugar, cinnamon, mixed together and warmed up in a pan, then put over ice cream.
posted by Garm at 2:50 PM on March 11 [1 favorite]

You could use it in place of milk in muffins, cornbread or cake it has enough acid to activate baking powder. Reduce the sweetener a bit.
Is it properly canned and would keep? Swap with somebody at work or in the neighborhood for something you like.
Talk to the CSO, maybe they'd hold the 'sauce, give you extra . something, now or later.
Make friends with somebody who has a farmer's market stall, swap for something you like.
Use it in barbecue sauce bulgogi uses Asian pear, apples would substitute well.

I like applesauce not too chunky, no peel or pith, and I add a tiny amount of brown sugar, maybe some lemon. Can you teach yourself to eat it? It's not too hard to strain, cook out chunks, if it's a texture thing.
posted by theora55 at 3:51 PM on March 11 [2 favorites]

Super fast cookies: 1 box any flavor cake mix, 2 eggs, 1/2 cup applesauce, add chocolate or candy chips or nuts or whatever if desired, drop spoonfuls onto cookie sheets, bake at 400 degrees for about 10 minutes.

Just don't try marshmallows. I have no idea why I thought that would be a good idea.
posted by stormyteal at 3:54 PM on March 11 [1 favorite]

It's an old fashioned custardy apple pie. You can either use applesauce or grated apples, peel on, so rustic applesauce would be right at home.
posted by carrioncomfort at 4:40 PM on March 11 [1 favorite]

I hope I’m reading your details correctly to mean you don’t like to eat applesauce with cinnamon on top, but cinnamon in the recipe is ok. If I’m wrong, disregard these.

Apple cinnamon oatmeal bread (Specifically calls for chunky applesauce)

Low-fat apple crumb coffee cake (Needs chopped apple in addition to apple sauce.)

I’ve made and enjoyed both of these. Slices freeze well if that’s a thing you might want to do.
posted by erloteiel at 4:45 PM on March 11 [1 favorite]

I use applesauce to make filling for apple pie or apple crisp. This way I can avoid adding any sugar.

Mix applesauce with sliced apples. Add spice if you wish. Don't add sugar.
Bake in a pie crust or in a dish with crisp topping.
posted by valannc at 4:46 PM on March 11 [3 favorites]

Himmel und Erde - mix it with mashed turnips or with mashed squash

Pulled Pork -substitute applesauce for some of the barbeque sauce

Apples go well with walnuts - try making a loaf cake with oatmeal and walnuts. Instead of substituting the applesauce for the shortening or the eggs use only a little less of those ingredients and bake the loaf cake a little longer to reduce the moisture brought in by the applesauce. You don't want it losing all the richness.

Mix applesauce with brown sugar and butter and cook down until it makes a kind of thick sauce. Use the syrup hot on top of plain cakes or ice cream. It will taste rather like apple pie filling.
posted by Jane the Brown at 6:18 PM on March 11 [1 favorite]

You can cook it down into apple butter and water-bath can it. It is super easy to make fruit butters in a crock pot. No splattering! Just prop the lid ajar with a wooden spoon so that evaporation can happen. Stir occasionally, let it go for hours on low until thick and spreadable. It'll reduce down by half or so. Your applesauce is already sweetened, so no need to add any sugar, but you can add some spices if you like. And/or a splash of bourbon.

(I don't love applesauce but transformed into apple butter it's magic IMO.)
posted by desuetude at 8:27 AM on March 12 [1 favorite]

You can boil it down into apple butter. I mean, that’s not much help if you don’t like apple butter, but at least you’ll have less of it.

I just received from my cousin a binder of scans of my grandmother’s recipe cards. I know she used to make a delicious applesauce cake I’ll see if it’s in there. There was also some kind of savory noodle dish that might be interesting.
posted by The Underpants Monster at 8:57 PM on March 12 [1 favorite]

OK, I also found my mother's recipe for applesauce cake. It's actually more of a sweet bread-y sort of affair, I guess? She used to bake it in coffee cans and give it to everyone for Christmas, and people would complain if they didn't get one. She ended up having to bake two per family in some cases because there were stories of spouses not sharing it with each other, or the kids not getting any. But whatever the cooking version of the Force is, is very strong with my mother, so the recipe may not have the same results for mere mortals like you and I. I made it a couple of times myself and it came out a bit dense for my liking, so what do I know. But here goes.

1 cup applesauce* mixed with 1 teaspoon of baking soda
1 1/2 cups dark brown sugar
1 egg
1 tablespoon shortening
1 teaspoon each of cinnamon, nutmeg, and cloves
1/2 teaspoon salt
2 cups flour
1 cup each raisins and chopped nuts**

The only written instructions are “350 degrees, 45-60 minutes.” As I remember it, you mix the wet ingredients in one bowl and sift or whisk the dry ingredients together in another. Add the dry to the wet stirring as little as possible, then fold in the nuts and raisins. I would imagine you'd want to grease the baking dosh.

You could probably sub oil for the shortening, or even butter. It's not like there's a lot in there.

If you do decided to try it, I'd love to know how it comes out.

*I'm assuming unsweetened, because it would have been her own homemade applesauce. She always left it unsweetened so people could add sugar to taste at the table.

**I remember her mostly using black walnuts because that's what we had. I used storebought English walnuts. I imagine pecans would be good, too.
posted by The Underpants Monster at 9:29 PM on March 12 [2 favorites]

Looking through Grandma's binder, I noticed this handwritten recipe for apple butter. I'd never used a recipe I just boil it and chuck things in until the flavor and texture is how I like it. But here's Grandma's take.

4 cups applesauce
1 1/2 cups dark brown sugar
1 teaspoon each cinnamon, nutmeg, and cloves
2 tablespoons butter

Simmer about two hours or until thick, stirring frequently.

(“1 cup white sugar” is scribbled in the margin. I'm pretty sure this is meant as a substitution for the dark brown and not as an addition.)
posted by The Underpants Monster at 9:45 PM on March 12 [1 favorite]

OK, here's Grandma's applesauce cake, which is lighter and cakier than Mom's.

2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon each salt and cloves
1/2 cup shortening
1 cup sugar
2 eggs
1 1/2 cup applesauce

Preheat oven to 350 degrees.
Grease 9”x5”x3” pan.
Sift together flour, baking soda, salt, and spices
Beat shortening, sugar, and eggs until light and fluffy
Add flour mixture to egg mixture a little at a time, alternating with applesauce (make flour last!)
Bake 65 minutes or until toothpick comes out clean

You could probably substitute softened butter for the shortening.
posted by The Underpants Monster at 9:59 PM on March 12 [1 favorite]

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