"My Grandma's Bananas" won the People's Choice award at SF Food Wars' Mini Cupcake Clash
Photo courtesy of CHOW.com
The national obsession with chef battles has gone local. Combine the country's love of culinary competition with the San Francisco's bountiful farmers' markets and an adventurous spirit, as is the case for Jeannie Choe, and you've got SF Food Wars.
After moving to the west coast from New York, Choe was "inspired by how not just the upper echelon, but the regular Joe Shmoe community was so enthusiastic about food," she says. "And I thought, 'You know, there's something missing here.' All the [food] events are kind of bougie, and I was like, 'I'm not going to go to that. Who goes to that?'" So she picked a comfort food that everyone loves, mac n' cheese, and decided to throw a cook-off. Choe's first three events have been at the Mission District's Stable Cafe, but the next one, which she has titled Yeast Affliction! All-out Artisan Bread Bakedown & Craft Beer Tastiness, will be held at Thirsty Bear brewery. (Go to her site to learn how to enter—anyone can.)
Mind you, these aren't your hometown bake-offs. From that kick-off Mac Battle Royale with Cheese event to the most recent Holiday Fixins-Off, SF Food Wars has attracted both amateurs and seasoned cooks, and the judges panel has included Tamara Palmer of SFoodie/SF Weekly and local professional chefs.
Another food topic that's still all the rage: cupcakes. Find the recipe for SF Food War's Mini Cupcake Clash double winner (second place and People's Choice) “My Grandma’s Bananas” after the jump. The ingredient list might surprise you.
My Grandma’s Bananas Sour Cream Bananas Foster Mini Cupcakes
CAKE INGREDIENTS:
1 package yellow cake mix (If cheating is wrong, we don’t want to be right)
3 eggs
1/3 cup vegetable oil
3 bananas, thoroughly mushed (recommend using a blender/food processor)
1 cup sour cream (full fat - no skimpin’)
BANANAS FOSTER INGREDIENTS:
¼ cup butter
1 cup brown sugar (we don’t mess around)
¼ teaspoon cinnamon
¼ cup banana liqueur
¼ cup dark rum
4 bananas (sliced hamburger style)
SOUR CREAM FROSTING INGREDIENTS:
1 cup sour cream (use ½ cup for a thicker and more cream cheesy frosting)
8 oz package of cream cheese (full fat - that’s how we do)
2/3 cup powdered sugar (heaping: the more the merrier)
DIRECTIONS:
Preheat oven to 350 degrees. Prepare mini-cupcake tin by filling cupcake holders with paper cupcake holders.
Combine yellow cake mix, eggs and vegetable oil and mix on medium speed (or high speed if using a hand mixer) for two (2) minutes. Add mushed bananas and sour cream. Blend for two (2) minutes.
Fill cupcake holders with mix and bake for approximately 23 minutes.
While cupcakes are baking, prepare the bananas foster. Combine butter, sugar and cinnamon in skillet and heat over low heat until sugar is completely dissolved. Add banana liqueur and bananas. Heat mixture until the bananas begin to brown. Add dark rum and heat mixture over low-medium heat for 4 minutes (here, you may want to attempt lighting the foster on fire but we haven’t had much success at it) . Remove mixture from skillet and let cool for 15 minutes in the refrigerator.
Remove cupcakes from cupcake tin and let cool (at least 15 minutes).
Once the bananas foster has cooled, mash mixture with a potato masher until they reach your desired consistency (we like it chunky).
Once the cupcakes have cooled, use the “cone method” to fill each
cupcake with the bananas foster. This is done by cutting the top and
some of the center out of the cupcake, inserting bananas foster and
then ‘recapping’ your cake.
In a separate bowl, combine sour cream, powdered sugar, and cream
cheese. Mix on medium speed until your frosting has been thoroughly
whipped. Using a frosting cone frost each cupcake individually. Be sure
to cover your cone method scars tastefully.
We also recommend topping your cakes with Bananas Foster, preferably un-mushed and beautifully banana-looking.
Enjoy.
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