I always welcome trying something new and being challenged with ingredients.

In the truck, we are always trying a new dessert or main dish to highlight local in season ingredients or local vendors’ wares. I believe in consistency with a regular menu but you have to keep it interesting for your clientele. Variety is the spice of life after all, right? So when a new local distillery, Raging Crow, asked us to be a part of their grand opening highlighting a couple of dishes that their spirits could be used in I was delighted.

I decided on using the spirits in a traditional Mexican pork taco called El Pastor where I flambéed the pineapple topping with their dark rum, turned out to be delicious and I also used their local coffee liqueur which is made with cold brew from a local roaster in my version of a traditional British dessert called Banoffee which is a banana and toffee pie. I added the coffee component and called it Banoffee-offee.  You can always take traditional and put your spin on it. Have fun with it.

Some people are intimidated by using alcohol in their dishes but don’t be. Play around with recipes and find a favourite and remember the alcohol gets burned off in the cooking process so they are family-friendly. You will be pleasantly surprised by the delicious outcome.

This time around I will share with you the Banoffee-offee recipe as it was pretty easy and delectable. I am sure you will enjoy!

I used our deep fried tortilla dessert shell but you can use a traditional graham or short bread crust. Either make in smaller tart shells or a large pie pan.

Prepare your preferred crust. Slice fresh bananas and line the crust. Top with the coffee toffee and a drizzle of the coffee liqueur reduction and fresh whipped cream and enjoy with a nice hot cup of coffee or tea.

Toffee and coffee reduction recipes follow.

Coffee toffee – in a frying pan melt together 1/2 cup each of butter and brown sugar. Add 2 tbsp of coffee liqueur and simmer until it is bubbly and the sugar is dissolved, this should take only a few minutes. Add two cans of sweetened condensed milk, stir constantly for exactly one minute. It’s important to not cook any longer as you will end up with toffee candy and not a soft toffee. Strain through a fine mesh strainer and pour over banana-lined crust.

Coffee liqueur reduction – in a small sauce pan heat on high 1/3 cup of coffee liqueur and 2 tbsp of sugar. Reduce heat to medium high and reduce liquid until it is a syrupy consistency. Let cool a bit and drizzle on top of toffee layer.

Top with a layer of whipped cream and toffee bits, let cool in fridge for a couple of hours and then enjoy!

Tip: To speed up the burning off of any alcohol you can set it on fire but the high heat cooking process will burn it off, too. Just take a lighter and carefully ignite the fumes. Be sure to have lids handy in case it gets to be overwhelming but it should only take a few seconds for this process. This method is usually used when you don’t want a long cooking process like when I flambéed the pineapple for the tacos El Pastor.