Cafaux TH: Entremet- Mango Peach Smoothie Shot

Between the main course and dessert lies the most refreshing part of any Cafe TH Prix Fixe menu- the entremet. This lightly sweet fruit shot (or amazing hot chocolate during the winter months) is anxiously awaited each week as we see what new wonderful combo Minh has come up with. For this incredibly complex evening, it also represented a welcome respite from the rigors of the hard labor and hot kitchen.

Mango Peach Smoothie Shot
Servings: 6-9 shots
Time: 5 minutes

1 ripe mango, peeled, seeded, and chopped
1 peach, peeled and seeded
Milk
Honey to taste
Pomegranate seeds

It's key that you convince some sucker one else to get all the seeds for you (and that you do it in water, so your kitchen doesn't resemble the elevator scene from The Shining).

1. Combine the mango, peach, milk, and honey together in a blender. Blend until smooth. Adjust the amount of milk to reach your desired level of smoothitude.
2. Pour into shot glasses and top with pomegranate seeds.
3. Enjoy the refreshing break.

For her efforts seeding the pomegranate and judging our test night, Michaela got the lone actual shot glass.

We decided on an entirely unique creation for our version of the entremet. Between two grocery stores, I was finally able to find one ripe mango for my subtly sweet and silky shot. The mango and peach really shined, while the milk provided a little creaminess to help it go down even smoother, and the pomegranate seeds added texture and that lovely burst of juiciness they're known for. While everyone used this rare moment where their mouths weren't full to enjoy great conversation, the final course had to be quickly on the horizon before their brains had a chance to realize just how grossly full they were.

Coming up next, the fifth and final dish- Café du Monde Cake!

Peach Crepes

I hope you enjoy my enchilada folding skills put to good use.

Every Sunday morning I try to make brunch. Since I gravitate toward carbs (I'm a health nut like that), these meals always tend to be of the french toast or pancake variety. This week I went with crepes to conclude my sister's peach challenge. I'm glad I did because these turned out to be the most delicious crepes I've ever had.

Crepes
Taste of Home Recipe (for both parts)
Servings: 10 crepes
Time: 75 minutes (hour inactive)

1/2 cup soy milk
2 eggs
1/2 cup all-puprose flour
1 tbsp sugar
1 tbsp butter, melted
1 tsp vanilla extract

1. Blend the ingredients together well until there are no lumps. Cover and refrigerate for an hour.
2. Pour in approximately 3 tbsp of batter in a lightly greased 8" skillet. Lift and tilt the pan to spread out the batter and coat evenly. Cook over medium heat until the edges start to turn brown then flip and cook for another 20-30 seconds.

Peach Filling
Time: 15 minutes

2 peaches, peeled and thinly sliced
1 tbsp cornstarch
3/8 cup sugar
1/2 cup water
1 tbsp butter
1/4 tsp almond extract
whipped cream

1. Cook the peaches in boiling water for 15 seconds. Immediately submerge in cold water to stop the cooking. This will allow the skin to be peeled easily.
2. Gradually stir in water with cornstarch and sugar until smooth.
3. Add butter and sliced peaches. Bring to a simmer over medium heat until it thickens.
4. Lower heat and continue to cook and stir for 2 more minutes.
5. Remove from heat and add in almond extract.
6. Spoon into your crepes and fold. Top with whipped cream.

Super thin and ready to be filled.

I probably would've kept eating these until I went into a sugar coma had I not run out of them. The peach filling is incredible, and the almond extract is the surprising star.  It tastes great warm or cold, so feel free to refrigerate it first. These crepes also go nicely with a strawberry compote. Just add sugar to halved strawberries over medium-low heat until they become tender and the juices start to form a syrup.

Bourbon Peaches Foster

Every now and then my sister likes to present me with a secret ingredient. This week's entry was peaches. For my first foray into Battle: Peaches, I decided to look for inspiration from back home. One of the many culinary delights originating from New Orleans is the rumtastic Bananas Foster.  The same flavors go great with peaches, so it seemed like an easy choice. Since I love bourbon (the liquor and the street) far more than rum I decided to make a switch.

Peaches Foster
Epicurious Recipe
Servings: 2
Time: 10 minutes

1 large peach
2 tbsp butter
3 tbsp brown sugar, packed
2 tbsp bourbon
1/4 tsp cinnamon
Pinch of salt
Ice Cream

1. Place your peach in boiling water for about 15 seconds. Immediately submerge it into ice water until it's cold to stop the cooking. This will allow the skin to slide right off.
2. Peel and cut into 1/2 inch slices. Discard the pit.
3. Melt the butter over medium-low heat in a sauce pan. Add the remaining ingredients and mix until smooth. 
4. Add the peaches and bring to a simmer. Cook for 5 minutes or until tender. Be sure to flip the peaches.
5. Serve immediately with a scoop of ice cream.

It smells amazing too.

I actually said "Oh, God" to a couple of confused puppies when I tasted just the peaches. It got even better once I topped it with Ben & Jerry's Vanilla Heath Bar Crunch. The only changes I made to the original recipe were swapping in the bourbon (and increasing its amount) and upping the cinnamon. The cinnamon still seemed a little overpowered, so I'd probably go even crazier with it next time. Now I need to make it back to Brennan's and try the original Bananas Foster.