Have you ever wanted to make a new recipe and out of laziness or being overwhelmed by life you never get around to it?
There are so many recipes I want to make, but never seem to get around to cooking them.
I’ve decided to cook at least one new recipe each month. A recipe I’ve never fixed before.
Do you want to join me? (Leave a comment below with a recipe you have been wanting to make… now actually make it this month.)
It will help me and my family trying new things and keep my cooking somewhat fresh. (I have a horrible habit of making the same things over and over…Turkey Chili and Tacos almost make a weekly appearance in my house).
We are going to Disney World in April and we have been planning our trip.
There is one restaurant I always insist on dragging my family to: The Kona Cafe at the Polynesian. (FYI.. the Polynesian is my favorite hotel at Disney.)
We always go for breakfast because they serve Tonga Toast. Our friends told us about the Tonga Toast and how amazing it was.
Let me tell you… I’ve been known to describe Tonga Toast as a life changing experience. (I’ve also been known to exaggerate.)
Bread stuffed with bananas, fried and tossed with cinnamon sugar… amazing!
I bought this cookbook as a souvenir two years ago.
It has the Tonga Toast recipe in it. I have been wanting to make this recipe and I finally cooked it for my family (and myself) on Valentines Day.
Here is the recipe.
Tonga Toast
Serves 4+ (The pieces are so big, you can split them and share)
Ingredients
1 cup sugar
2 teaspoons cinnamon
1 loaf sourdough bread (8 inches long)
2 bananas, peeled & sliced
1 quart canola oil, for frying
Directions:
1. Heat oil to 350 degrees and make Strawberry Compote (recipe follows). Disney serves their Tonga Toast with Strawberry Compote, so I included my recipe below.
2. Mix the sugar and cinnamon with a fork until thoroughly blended; set aside.
3. Slice the bread into four 2-inch-thick slices.
4. Place a slice of bread flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into it; repeat with each slice of bread.
5. In a large pot or deep fryer, heat the oil to 350 degrees; use a candy thermometer to make certain the oil does not get any hotter, or it will burn. (I have a rule that I will never fry anything inside my home. I have a little table set up with our deep fryer in our garage. That way the oil smell does not seep into our clothes, walls, etc. I don’t ever want my house to smell like McDonalds or Chick-fil-a. Justin used to work at Chick-fil-a and I will never forget the oil smell. I love Chick-fil-a, but I don’t want to smell like it.) Sorry.. I get sidetracked.. back to the recipe…
6. Gently place one bread slice into the oil for 1 minute, or until light brown.
7. Turn and fry for another minute on the other side
8. Remove bread from the pot and toss it in the sugar and cinnamon mixture.
9. Repeat for each piece.
10. Serve warm with Strawberry Compote (recipe follows)
Strawberry Compote
Serves: 4
Ingredients
10 large strawberries
1/4 cup sugar
1 teaspoon vanilla
(Please excuse this picture below.. I have no idea why I put cinnamon in there instead of sugar. I was trying to take pictures and cook breakfast for my two little ones… I obviously wasn’t thinking… Too many things going on… Story of my life.)
Directions:
1. Slice 6 strawberries and place in small pot.
2. Add sugar and vanilla, stir.
3. Cook over medium-high heat for 5-7 minutes until mixtures starts to boil.
This is what it will look like half way through…
This is what it will look like when it is done:
4. Place 4 sliced strawberries in a blender or food processor. Add cooked strawberry mixture and blend until smooth.
This is not a really sweet sauce. The Tonga Toast is already really sweet, so this kind of balances it out. If you want to make the compote sweeter add more sugar into the food processor.
5. Serve on the side or drizzle over dish. Serve warm or cold.
Tonga Toast
Serves 4+ (The pieces are so big, you can split them and share)
Ingredients
1 cup sugar
2 teaspoons cinnamon
1 loaf sourdough bread (8 inches long)
2 bananas, peeled & sliced
1 quart canola oil, for frying
Directions:
1. Heat oil and make Strawberry Compote (recipe follows).
2. Mix the sugar and cinnamon with a fork until thoroughly blended; set aside.
3. Slice the bread into four 2-inch-thick slices
4. Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into it; repeat with each slice of bread.
5. In a large pot or deep fryer, heat the oil to 350 degrees; use a candy thermometer to make certain the oil does not get ay hotter, or it will burn.
6. Gently place one bread slice into the oil for 1 minute, or until light brown.
7. Turn and fry for another minute on the other side
8. Remove bread from the pot and toss it in the sugar and cinnamon mixture.
9. Repeat for each piece.
10. Serve warm with Strawberry Compote (recipe follows)
Strawberry Compote
Serves: 4
Ingredients
10 large strawberries
1/4 cup sugar
1 teaspoon vanilla
Directions:
1. Slice 6 strawberries and place in small pot.
2. Add sugar and vanilla, stir.
3. Cook over medium-high heat for 5-7 minutes until mixtures starts to boil.
4. Place 4 sliced strawberries in a blender or food processor. Add cooked strawberry mixture and blend until smooth.
5. Serve warm or cold.
Is there a recipe you have been wanting to make?
First things on my list are fried chicken & creme brulee.
Please leave a comment below and tell me what recipe you want to make. I encourage you to cook it this month.
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