September Morn’

By: Sarah

 

Here comes the first of the ‘ber months…and we heave a sigh of relief from punishing 100’s summer heat. It’s September, it’s been a long wait, it’s my favorite time of the year, happy days are here again! And I get to enjoy my favorite kitchen scent — Cinnamon! I’m definitely making for myself and my friends my favorite versions of Cinnamon rolls… the gooey rich cinnamon filling, the cream cheese frosting engulfing the bread rolls and I must say I’m mad at Cinnabon for changing the classic recipe I go nuts everytime I’m enjoying the walks in the malls or waiting at O’hare terminal gates. There’s the irresistible cinnamon rolls, so inviting, so tempting…and so pricey! Store-bought cinnamon rolls, ah forget it…just too sweet, my pancreas/liver screaming enough is enough. So I usually just eat bites, I make a pan of cinnamon rolls, and do my neighborly shares — give and not necessarily take. This issue let me share an easy baking recipe…has cinnamon in it, it’s my Layered Banana squares. Not the usual banana bread, it’s elevated and a delight to the taste buds.

We are ready for the fall weather…and we love a great breakfast treat while enjoying crisp morning autumn air. I usually just have a cup of brewed coffee, but September morns make me crave for more. I’m leaning towards sugar-raised donuts, Belgian waffles, buttermilk pancakes…and yes, garlic sinangag (garlic fried rice), fried eggs, and longganisa, the perfect breakfast treat. Whether you prefer sunny side up (yolk is up and not flipped) or over easy (egg is flipped and yolk is still runny), the trio Longsilog is what I order if I’m in a Filipino restaurant, I called the trio as partners in crime. Here’s the problem: You only get one or 2 longganisa in one order. I need more, I want more. So I make my Pinoy breakfast myself and eat all you can longganisa. And most September morns’, I treat myself to Skinless Garlic Longganisa. Let’s make a lot, eat some, and freeze a lot.

LAYERED BANANA SQUARES

Great for a Sunday brunch, a moist and tender banana cake with layers of cinnamon-laced crumb topping! Prep Time: 20 mins Ovening: 45 to 55 mins

Ingredients
For the Crumb Topping:
1 stick (1/2 cup) Unsalted butter, cold and sliced
1 cup all purpose flour
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
For the Banana Cake:
4 medium not-overripe bananas, mashed
1 stick (1/2 cup) Unsalted butter, melted
1 3/4 cups sugar
2 large eggs
1 tsp vanilla extract
1 cup milk
2 cups all purpose flour
1 tablespoon baking powder
1 tsp salt

Make a simple Crumb Topping: Combine the flour, brown sugar, cinnamon and cold sliced butte in a large bowl. Cut in butter into the other dry ingredients using a pastry blender or fork or 2 knives to create a crumbly mixture. Set aside.

Make the Banana Cake: Preheat oven to 350 degrees F. Place parchment paper in the bottom of a 9×13″ baking pan and set aside. Mix well until smooth the wet ingredients in a large mixing bowl (bananas, melted butter, sugar, eggs, vanilla and milk. Add the remaining sifted dry ingredients and mixing just until no flour is visible. Pour half of the cake mixture into the prepared baking pan. Scatter the top with 1/3 of the crumb mixture. Pour the remaining cake batter over the top, followed by the remaining crumb topping. Bake for 45 to 55 minutes, or until toothpick inserted in center of cake comes out clean.

SKINLESS GARLIC LONGGANISA

Simply sweet and garlicky, no preservatives, no extenders! And you definitely saved more bucks!

1 kg (2.2 lbs) ground pork
1/4 cup white sugar
1/4 cup firmly packed light
or dark brown sugar
1/4 cup minced garlic
1 teaspoon annatto or atsuete powder
2 teaspoons ground black pepper
2 teaspoons iodized salt
2 tablespoons all-purpose flour
or cornstarch
2 tablespoons oyster sauce
1 tablespoon vinegar
1 tablespoon Jufran banana catsup

In a large glass mixing bowl, combine all the ingredients; mix well using gloved hands. Cut out wax paper into small rectangles. Scoop out a portion of the longganisa mixture and place in wax paper. Form into a log, rolling tightly. I don’t seal the sides, like I would wrap an eggroll. Feel free to experiment with Tamis, Alat and Asim (cook small amount of mixture in microwave and adjust accordingly). To cook- place wax paper-wrapped longganisa with a small amount of water. Bring to a simmer, then remove the wax paper. let cook until water evaporates. Add a little amount of oil to brown/caramelize the longganisa. Enjoy with your garlic fried rice, fried eggs and yes, more vinegar. Plenty of garlic longganisa to freeze…unless you are feeding the whole army!

A big congratulations (Bongga ka ‘Day) to Direk Gerry and Melvin…the much-awaited event happens on October 2…yes, I have to find my outfit with the required “touch of blue”. I’ll be sharing more comfort foods in the coming months, it’s Autumn, it’s comfort! Remember, the best way to live life is your way to live! “September morn’, we danced until the night became a brand new day.”