A couple of months ago B and I went to a Yankees vs Angels game with friends — friends who are big fans of Derek Jeter. Such big fans, that they are traveling around the country during his last season, trying to catch as many of his last games as possible.
Not a diehard sports fan myself, I have to admit that I was a little in awe of their dedication. What would I ever be such a fan of?
A few weeks later we were in Del Mar, and dined at Addison — my current restaurant obsession. What followed was a 4 hour, nine course chef’s tasting menu, lots of good wine and fun conversation. Even the kids (8 and 6!) tried every single course.
The night was a celebration of food, flavor and life. I didn’t want it to end!
As we pushed away from the table, our server pulled me aside and said that the chef wanted to meet us. Apparently Chloe was the youngest patron to ever try every single course. What a thrill!
Walking into the gleaming kitchen filled with efficient, smiling staff I suddenly knew what it felt like for my crazy baseball fan friends when the big lights shine over fresh grass. We met with the mega-talented Chef William Bradley (Derek Jeter who?) and took star struck pictures like true fans.
Being a foodie, to me, is when food and flavor creation is your sport. It’s your passion. It’s something you’d follow around the country just for a taste of.
This recipe is my attempt at being super fancy schmancy. The peaches taste amazing without the sauce and ice cream, however, and the ice cream tastes amazing on it’s own too. Or you could go all out, make all 3 and plate it in a way that would make Chef William Bradley proud 🙂 Enjoy!
- 1 (13.66 oz) cans of coconut milk, full fat
- 1 frozen bananas
- 1 Tablespoon coconut palm sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 2 Tablespoons coconut oil
- 1 Tablespoon arrowroot starch
- ½ cup coconut palm sugar
- 1 cup coconut milk, full fat
- 3 Tablespoons rum
- Chill the can of coconut milk in the fridge overnight. Do NOT shake the cans up at all! Carefully turn the cans over and open from the bottom. Drain out the liquid and scoop the white cream into a bowl. Discard the liquid.
- Run the banana under warm water then carefully peel with a knife. Combine the peeled banana, coconut palm sugar, vanilla extract and cinnamon in a food processor. Blend until smooth.
- Pour the cinnamon ice cream mixture into an ice cream maker. Turn the ice cream maker on and run for about 15 minutes, until creamy. I’ve found that coconut milk based ice cream takes less time than dairy based ice cream to freeze – thanks to the way coconut hardens when cold.
- Melt the coconut oil in a skillet. Combine the arrowroot starch and coconut palm sugar in a bowl. Mix into the melted coconut oil. Pour in the coconut milk, stir constantly until it begins to boil. Continue to cook until thick, then remove from heat and stir in the rum. Return to the heat and cook for another couple of minutes.
- In a skillet combine the honey and vanilla beans, cook over medium heat for 2 minutes. Add the peach halves, cut side down, stirring often for 3 minutes until golden.
- Smear some rum sauce on each plate, top with a scoop of ice cream and a peach half. Enjoy!