Show Notes
This week, our host Lauren Hooberman talks with local independent business owner, Winifred Grace. As they discuss Winnie's journey to creating a one-of-a-kind local Chicago boutique, Lauren makes Roasted Plantains with Cajeta and Pecans! Check out Winnie's website winifredgrace.com.
Our theme music is Just for Fun courtesy of Ketsa.
Listen on Amazon Prime / Audible
TODAY'S RECIPE: ROASTED PLANTAINS WITH CAJETA & PECANS by Heather Schmitt-
3 oz. (1 c.) pecan halves or pieces (or use walnuts, almonds, or hazelnuts)
½ c. cajeta (goat's milk caramel)
Preheat oven to 450° F.
Cut pointed ends off of each plantain, exposing just a bit of the flesh. Make a shallow slit through the skin on the inner (curved) side of each plantain. Lay on a baking sheet. Roast until completely soft, about 20 minutes.
In the meantime, toast the nuts in an ungreased skillet over medium-low heat until toasty and fragrant. Set aside. Heat the cajeta in the microwave or gently in a small saucepan over low heat.
When plantains are finished roasting, remove from oven. When they've cooled down just a bit... enough to handle... peel back the skin and slice into ½" chunks. Pile into a mound on top of the skin on a serving plate. Drizzle with cajeta and sprinkle with toasted nuts.