Archive for ice cream

Khmer Dessert for a Very Special Birthday Wish

Posted in Uncategorized with tags , , , , , , , on January 11, 2010 by Donna Arriaga

Today is Beth Kanter’s Birthday! Beth is a passionate, inspirational leader in nonprofit tech.  Her blog inspires thousands of people working in nonprofits to use technology in a way that helps them achieve their missions.

Beth turns 53 this year, and she has a very special birthday wish: Raise funds to send Cambodian children to school.

In celebration of Beth’s birthday and in honor of her special birthday wish, I prepared a Khmer Dessert.

Fried Banana Nuggets (Num Chet Chien)
Fried Banana Nuggets (Num Chet Chien)

These banana nuggets were amazing enough on their own. But they’re even better when garnished with coconut ice cream, a tiny dollop of pineapple preserves, and a drizzling of caramel sauce. Mmmm.

Fried Banana Nuggets (Num Chet Chien)

  • 2 Large Bananas
  • 2 Teaspoons of Sugar
  • 1/2 Teaspoon of Vanilla Extract
  • 12 Sheets small-size Spring Roll Shells
  • 1 Cup cooking oil for deep-frying

Cut bananas in half lengthwise. Cut each banana into 12 pieces. In a small bowl, mix the bananas with sugar and vanilla.  Cut the spring roll shells in half. Wrap each banana piece in a spring roll shell.

Heat the oil in a small saucepan.  When oil is hot, drop in the banana pieces. Fry until golden brown. Remove pieces and drain them on a paper towel.

Serve with coconut ice cream, caramel sauce and dollop of pineapple preserves.

Enjoy!

And a very happy birthday to Beth Kanter!!!

Thanksgiving: Gut-Loading Gratitude

Posted in Portland with tags , , , , , , , , , , on November 21, 2009 by Donna Arriaga

For Thanksgiving  this year, Paul and I are fortunate enough to have Peter & Hanne (Paul’s parents) and Carl & Anna (Paul’s brother and his girlfriend) cozy up in our home for a wonderful holiday celebration.  And, with turkey day right around the corner, I figured it was due time for me to finalize the menu.

Here’s the line-up…

Starter Courses

  • Beggars’ Purses filled w/ Shrimp, Spinach and Artichokes
  • Crostini w/ Sun-Dried Tomato Tapenade
  • Candied Nuts (A special, sweet and salty creation made by Paul’s father that’s balanced with the perfect amount of spice.)
  • Spinach & Arugula Salad w/ Roasted Beets

Main Course and Sides

  • Roast Turkey Breast w/ Prosciutto-Hazelnut Crust
  • Homemade Mushroom and Brie Ravioli w/ Brown Butter Sauce
  • Peter’s Sage Dressing with Chicken Sausage
  • Asparagus w/ Toasted Garlic
  • Maple-Sweetened Cranberry Sauce w/ Jalapeño

Dessert

  • Pumpkin Pie
  • Bourbon Vanilla Ice Cream  (Big thanks to Carl & Anna for our new ice cream maker!)