Eddie Maisonet talks about Aunt Monica . . .
"One of the things that I cherish most as a gift is her willingness to let me join her in the kitchen. My grandmother held it down for the main dishes, my mom was good on some of the sides (plus drinks and good music), but it was my aunt who was the baker and maker of sweeter dishes — including her highly-rated banana pudding.
I can fondly remember making this during a Friendsgiving years ago, and one of the homies had sampled some while dinner was being distributed.
“Who made this banana pudding?” My boy Terrence yelped aloud. “It tastes like an old black woman from the South made it.”
This recipe is courtesy of Eddie Maisonet, III
INGREDIENTS
2 packages of instant vanilla pudding mix
3 1/2 cups milk
1 8-oz carton sour cream
2 8-oz cartons of Cool Whip (1 for pudding, 1 for topping garnish)
1 box of vanilla wafers
3 bananas sliced
1 tsp bourbon vanilla extract
1 tsp Jackson McCrea Whiskey
DIRECTIONS
Combine pudding mix, extract, bourbon and milk in a bowl, and beat until thickens.
Next, fold in sour cream and whipped topping.
Let the topping thaw before you fold it into pudding.
After you get pudding, sour cream and whipped cream folded together, you are ready to start layering.
Put a little pudding on the bottom of the pan, then put vanilla wafers on top of them, then a layer of bananas, put a good amount of pudding, then more wafers on top of the pudding and then more sliced bananas. Then put pudding on top of that layer and repeat as above until all ingredients are used up.
Use a large serving dish and garnish with additional Cool Whip — you probably won’t use all of the second bowl of Cool Whip.
Chill until serving time.
Thanks Eddie and Aunt Monica.
Eddie is the publisher of Sip Mightily - brown liquor exploration, cocktail curation and conversations over libations.
コメント