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If the grocery store isn’t your favorite place, it should be.
Posie Harwood from600 Acresshares a delicious dessert.
Tell us aboutthis recipewhat about it makes ityou?
Have you ever tasted raw cream from a Jersey cow?
It’s unbelievably good.
My sisters and I were raised on Jersey milk and it is single-handedly responsible for this dessert.
I also thought it was all one word.
Sadly, “bananasbrownsugarandcream” will get you nothing but quizzical looks in a restaurant.
Luckily for you, I am unveiling this super secret recipe.
If a three-ingredient dessert doesn’t seem like much, considercinnamon-sugar toastorchocolate mousse.
These flavorscream, bananas, brown sugarmeld together to form something much greater than the sum of its parts.
The heavy cream coats the bananas and transforms the brown sugar into velvety, sticky clumps.
After a few minutes, the cream turns syrupy.
A brown sugar-heavy cream syrupthat’s a beautiful thing.
Next, crumble some dark brown sugar over the bowl.
Don’t be shy about it.
Finally, douse it all with a few ladle-fulls of raw Jersey cream.
If it’s possible for you to only find regular store-bought cream, this will still be excellent.
Cream is good in any form!
This dessert is very humble.
But the flavors are worth sharing, so if you want something more presentable, you could finesse it.
Whip some cream and layer it with brown sugar and sliced bananas in a shallow glass or tumbler.
I grew up on a farm about forty minutes north of Baltimore.
My mother is a mechanical engineer-turned-stay-at-home-farmer.
She milks a cow and makes her own yogurt and butter.
My three sisters and I grew up running wild: stream-walking and treasure-hunting and fort-building.
We had pigs and sheep and chickens and a huge garden and three ponds to swim in.
What is your desert island food (practicalities aside)?
Oh, hummus and pita I suppose.
Or lettuce sandwiches (iceburg lettuce, thick grainy bread, mayonnaise, andJane’s Krazy Mixed-Up Salt).
What is your vegetable spirit animal?
I do love a good sugar snap pea: crunchy, sweet, juicy.
I search through all the greenery to find the peas, then snap them off at their base.
I eat one for every three I collect in the bowl for later.
What’s one food you pretend to like but secretly hate?
This isn’t strictly a food, but I’m really not that into wine.
Sure, I’ll drink it (twist my arm!)
but I’ve yet to form a real appreciation for it.
I usually fake itbecause what sort of person doesn’t enjoy wine?!
Here’s what I do: Accept a glass and take a few sips.
Nod knowingly and murmur things like, “mmm, oak-y” and “look at those legs!”
while swishing it around a bit.
All the while, wish the drink was bubbly and lemon-y and laced with tequila.
What is your greatest/most exciting culinary failure?
For a birthday party recently, I made an ice cream cake in advance.
I planned to whip up some icing and frost it right before serving.
The dry ingredients went everywhere.
I wascompletelycovered in a fine mist of cocoa and sugar, and so was my kitchen.
Months later, I can still detect a slightly sugared grittiness to my counters.
Photo Credit: Posie Harwood
