I’ve been following Eric Ripert for a number of years now. I saw him on some PBS cooking show and thought he was a great chef. His food seemed accessible, but well done. He also seemed accessible and down to earth. I don’t feel the same way about most other celebrity chefs, like Bobby Flay. One day I heard about Ripert’s Toaster series and got excited. Watched a few and thought that I should make some of the recipes.
So here we go. I started with his Caramelized Mango with Rum recipe over Thanksgiving. My mom had two mangoes that were just sitting in the kitchen waiting to be eaten. And, well, we have easy access to alcohol since my parents own a liquor store. I took a shorty of bacardi gold and we were on our way.
Everyone seemed to like the recipe. I tried it at work with bananas using a coworker’s toaster oven. Quite tasty. I think I might even try making a quiche at work.
See below for recipe and video
Toaster (isn’t that the whole point of this series?!)
Ice Cream Scooper
Here’s the recipe (Serves 2):
1 Mango (Most any fruit that roasts well, like Bananas, Apples, and Pears)
Vanilla Ice Cream
1. Peel the mango. Cut into two main sections (looks like ovals). Cut into smaller half moons about half inch wide.
2. Cut off remaining mango meat and dice. To be used as a topping
3. Brush butter on the toaster pan that’s been covered in aluminum foil
4. Place smaller mango half moons on to pan and brush with more butter
5. Sprinkle brown sugar on top
6. Put into toaster oven (450 degrees) for about 10-20 minutes depending on the fruit or until caramelized
7. Take out of oven and drizzle with Rum
8. Plate mangoes and drizzle with the left over rum and butter from pan and some more brown sugar and a scoop of vanilla ice cream. Top with some diced mango mango and serve.
Here’s the Video: