Reservations Online
Arrival:  
Nights Adults: Children:

   
Cooking School
Canyon Breeze Restaurant &
Canyon Café Deli
Culinary Education & Services
Recipe of the Month

Recipe of the Month,
Cuisine at Red Mountain:
April 2007

Brule Banana Split

     
Banana Split Ingredients
½ banana BANANAS
1 t BROWN SUGAR
1 T FRESH BERRIES
1 T VANILLA BEAN ICE CREAM
1 T FRUIT SORBET
1 T CHOCOLATE SAUCE
1 T AGAVE CARAMEL SAUCE
1 T RASPBERRY-POMEGRANATE COULIS

Raspberry-Pomegranate Coulis Ingredients
6 T RASPBERRIES, FROZEN
1 T POMEGRANATE JUICE
1 T FRUCTOSE
  Yield: about 4.5 oz
Servings: 1
Serving Size: 4 1/2 oz





Yield: about 4 T
Servings: 4
Serving Size: 1 T


Banana Split Directions
  1. Peel and quarter banana lengthwise; coat with brown sugar and caramelize with a torch.
  2. Put two banana quarters in bowl; top with 1 TABLESPOON each vanilla bean ice cream and fruit sorbet.
  3. Sprinkle with fresh berries, drizzle with agave caramel, raspberry-pomegranate and chocolate sauces.
Raspberry-Pomegranate Coulis Directions
  1. Combine all ingredients in a small sauce pot.
  2. Simmer over low medium heat until all the raspberries are broken down.
  3. Puree and strain.
Banana Split
Recipe Nutrient Analysis, Single Serving:
Calories: 196 Net Carbs: 43g Protein: 2g
Fat: 2g Saturated Fat: 1g Cholesterol: 6mg
Sodium: 69mg Fiber: 2g NC-P-F Ratio:
85-4-10

Raspberry-Pomegranate Coulis
Recipe Nutrient Analysis, Single Serving:
Calories: 20 Net Carbs: 5g Protein: trace
Fat: trace Saturated Fat: 0 Cholesterol: 0
Sodium: trace Fiber: 1g NC-P-F Ratio:
95-2-3
 

Banana Bread
Chicken Hummus
Broiled Pacific Snapper with Roasted Tomato-Cucumber Gazpacho & Lentils
Mango Peach Passion Smoothie
Fire Grilled Sirloin Oscar
Breakfast Burritos
Pan Seared Duck with Ancho Chile Mango Salsa
Corn Flake Crusted French Toast Stuffed with Bananas
Pumpkin Cheesecake
Brown Rice Crusted Chicken
Prickly Pear BBQ Glazed Pork Tenderloin with Jalapeno Cornbread and Red Chile Slaw
Deconstructed Blue Corn Tamale
Frozen Mango Passion Mousse
Chilled Watermelon Cilantro Soup
Chicken Caesar Pita Pizza
Brule Banana Split
Wild Salmon with Ratatouille Sauce
Herbed Apple Cider Dressing
Pan Seared North American Elk
Red Chile Vinaigrette
Portabello-Tofu Stir-Fry
Peach Almond Crisp
Fire Grilled Vegetable Risotto with Quinoa
Napolito Cactus, Jicama,and Orange Salad
Fire Grilled Free Range Chicken with Wilcox Peach Relish
Grilled Vegetables and Marinade
New Mexico Green Chile Pork Posole
Low-Fat Spa Cheesecake
Vegetarian Chili
Fudge Cherry Cake
Red Mountain Trout
Lemon Curd with Sabayon
Fire Grilled Achiote
Pork Loin

Carrot Mousse
Vegan Vegetable Lasagna
Sparkling Melon Gazpacho with Fruit Sorbet
Polygamy Porter Grilled Beef
Grilled Spearfish
Carob-Tofu Creme Brule
Almond Macaroons

 

 
© Red Mountain Spa Privacy Policy   Site Secutity Statment    Site map   Created by PreVisual