This was one of the first images I worked on while developing the visual concept for Bite Sized. I drew the idea for the recipe from my memories of eating breakfast and snacks at my grandmother’s apartment in Buenos Aires. When I visited Argentina, breakfast every morning would consist of pastries – there we call them “facturas” – and coffee. There was always a variety of pastries that resemble items we eat here in America, but they are made a little differently and, like most of the food in Argentina, they just tastes a little better. My favorites are the croissants (media lunas) and churros. I would always drench everything in dulce de leche and dunk it in my coffee. When I was young visiting Argentina, my goal was to put Dulce de Leche on as many different things as I could. The snack I ate most often was a banana with dulce de leche. I love the flavor combination and it is something I still eat today. This bite encompasses the essence of all of the flavors from my memories snacking in Buenos Aires.
1 banana, cut into 6 pieces
¼ cup coffee
½ vanilla bean
2 tbsp sugar
¼ cup cream
1 thick piece of bread, toasted
Dulce de leche
1. Make coffee and start to reduce ¼ cup of the coffee in a small sauce pot.
2. Scrape out the seeds of ½ a vanilla bean and add to the coffee while it is reducing, along with the sugar.
3. When coffee mixture is reduced and nearly a glaze, add the cream. Continue to reduce on low heat until thick and creamy. Reserve.
4. Meanwhile, cut up banana and toast bread.
5. To assemble, dip flat side of banana into the coffee reduction and coat well. Place on bread and put a small spoonful of dulce de leche on top. Serve with a cup of coffee.
© 2010 Jonathan Meter and Jessica Hertle