Nothing says summer better than the scent of grilled food. Yum! Did you know that grilling provides a fast, easy and low calorie solution with minimal ingredients but tons of FLAVOR! I don’t have the space for an outdoor grill but hubby and I have an indoor grill that we use for cooking up Korean entrees, hamburgers, hot dogs and more!
America’s leading female grilling expert Elizabeth Karmel shares the wealth in her FREE Girls’ Guide to Grilling available at www.stfsavortheflavor.com! Key word – FREE!
Below is an example of a recipe from the Girl’s Guide to Grilling that you will enjoy, as it is a delicious and healthy dessert that the whole family will love. So throw away those cookies and pints of ice cream, and “wow” your husband and kids with this fantastic grilling recipe.
Grilled Banana Split Sundae with Homemade Bittersweet Chocolate Ganache
GRILLING METHOD: Direct/Low Heat
- 4 firm, but ripe, bananas, unpeeled
- 1 tablespoon white sugar
- ¼ teaspoon ground cinnamon
- 1 tablespoon untoasted walnut or other nut oil, plus more if needed
- 8 small scoops best-quality vanilla ice cream
- ½ cup coarsely chopped pecans or walnuts, toasted
- 1 cup chocolate ganache, below
- Best quality vanilla ice cream (or favorite flavor)
- Whipped cream, optional
- Chopped toasted pecans or walnuts
Maraschino cherries, optional
Slice bananas in half lengthwise and crosswise so each banana yields four pieces. DO NOT remove peel. Set aside. Mix sugar and cinnamon and set aside. Brush bananas lightly with oil. Sprinkle cinnamon-sugar on cut sides of bananas. Let bananas sit for 5 minutes.
Place bananas cut-side down on a clean cooking grate over Direct Low heat. Cook for 2 minutes or until grill marks appear. Using a pair of long-handled tongs, turn over and let cook 5 more minutes or until the skin pulls away from the banana.
Arrange 2 banana halves without skins on each serving plate. Top each serving with 2 scoops of ice cream. Ladle ¼ cup of hot fudge over each sundae. Sprinkle each with 1 tablespoon of chopped nuts, whipped cream and place a cherry on top. Serve immediately.
Note: You can follow the method for grilling the bananas and use any fruit. Rings of pineapple, stone fruits (peaches, plums, apricots) with the pit removed, apples and pears are perfectly suited to the grill.
- 6 ounces 70% bittersweet chocolate, preferably Sharffen Berger®
- cup heavy whipping cream
- 2 tablespoons sugar
- 2 tablespoons liqueur (such as Kalhua, Frangelico; Dark Rum or Bourbon)
- ½ teaspoon vanilla extract
Make the Ganache up to 2 days in advance. Chop chocolate bar into bite-size pieces or measure chips. Heat cream to almost boiling, add sugar and stir to combine. Remove from heat and pour over chocolate pieces. Whisk vigorously until melted, and cream is completely incorporated. Add liqueur and vanilla, stirring constantly until mixture is cool the touch. Cover with plastic wrap and set aside or refrigerate.
Note: If refrigerated, it will need to be brought to room temperature and warmed before serving.
The Guide also contains a recipe for Sugar and Spice Candied Walnuts which would be a perfect topping to this unique sundae.
Karmel reveals fabulous grilling tips and her best grilling recipes, each perfectly paired with a full-flavored, delicious St. Francis wine to reward a long day of soccer practice and ballet rehearsal. And once you’ve opened that bottle of wine and put the kids to bed, why not up the ante for a chance to win a trip to Sonoma?
CONTEST NEWS: Elizabeth Karmel and St. Francis winery are challenging multitasking Mommies to TURN UP THE HEAT by submitting a 3-minute or less video of you grilling your boldest and most flavorful recipe paired with a St. Francis wine. The winner will receive a VIP trip for two to Sonoma to meet with St. Francis’ winemaker and most of all, time away from home to relax! Contest ends on August 31st, visit www.stfsavortheflavor.com to enter.