Dear SOS: I went with my family to watch the whales at Newport Beach and had lunch at the Harborside Restaurant. Although we were stuffed, we decided to try the buñuelos, and, boy, were they delicious! We live an hour away from the restaurant but would take the trip just to eat them again. Is it possible for you to get this recipe?
Dear Lilliana: Have you ever had a dish so good you almost felt wrong eating it in public? This, for me, is one of those dishes. Thin flour tortillas stuffed with rich cream cheese and bananas, then deep-fried, coated with cinnamon sugar and served with whipped cream and ice cream under a drizzle of warm caramel. Harborside Restaurant was happy to share, so now you can enjoy these buñuelos in the privacy of your own home.
Banana cream cheese bunuelos
1 hour. Serves 6
1 2/3 cups sugar
1/4 cup water
1 1/2 teaspoons lime juice
3/4 cup heavy cream
1/4 cup (1/2 stick) butter
1. In a deep, heavy saucepan, bring the sugar, water and lime juice to a boil and continue cooking until the sugar darkens to a light brown color.
2. In a separate saucepan, bring the cream and butter to a simmer. Remove from heat and keep in a warm place until the sugar is ready.
3. Very carefully whisk the cream and butter mixture into the sugar (the cream will steam and bubble as it is added). Continue whisking until the caramel sauce is smooth. Remove from heat and hold in a warm place. The sauce can be made ahead of time and refrigerated until needed; rewarm before using. This makes about 1 1/2 cups sauce.
CREAM CHEESE FILLING
1 1/2 pounds cream cheese
3/4 cup powdered sugar
1 1/2 tablespoons vanilla extract
Beat the cream cheese until softened, then add the sugar and vanilla and mix until thoroughly combined. This makes about 3 cups filling. Chill until needed