Category Archives: Marrow Bones

2.12 – These Bones are Bananas

With the success of last week’s heart, and my growing relationship with the Heritage Meats Butchers, I’ve decided to commit to a full year of nose to tail dining (and posts for that matter).  Tonight’s early birthday dinner for Danielle will feature bone marrow.  Look forward to beef cheeks, pig trotters, lamb sweetbreads, and more to follow in the near future.

~ Danielle’s early birthday dinner Menu ~
> Apps
Bone Marrow on toast
Assorted potted German sausage “everything a man likes to eat”
“Meat sticks” made with Heritage Meats hot sopressata
Radish and cucumber slices – cleans the palate for main course
> Main
Chicken Pot Pie (the classic)
> Dessert
Banana Pudding

Bone Marrow
Buy marrow bones from the butcher cleaned of meat
These are generally cow leg bones, but can be pork too, if you can find it
I kept mine full slices, but you can request to split the bones length-wise for easier extraction of marrow as you like.

4 Marrow Bones
Fresh Baguette or french bread, sliced and lightly toasted
Good sea salt
Fresh parsley and butter to taste

Place marrow bones upright in a casserole dish with decent sides. Some of the marrow will bake out of the bones during cooking and you might lose it in your oven if you use a cookie sheet.

Bake 15-20 minutes at 400 degrees until tops look browned and a metal skewer inserted down into the center of the bone feels warm to touch on your wrist.

Sprinkle with fresh parsley as desired and serve immediately. Guests should spread on toast and add a little sea salt (and a little butter if they are crazy like me).

DO NOT THROW OUT the leftover fat in your baking dish. Put it in the fridge and use as you would duck fat to coat roasted vegetables, add to soup stocks for richness, etc.

Banana Pudding
(Mom’s recipe from my childhood)

3/4 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
3 cups milk (whole, not skim, this is dessert!)
3 egg yolks beaten
1.5 tablespoons butter or margarine
1 teaspoon vanilla extract
2 small bananas
Vanilla Wafer cookies

In a large saucepan, combine sugar, cornstarch and salt. Separate eggs and whisk the yolks into the milk until just combined.

Beat milk/eggs in to the sauce pan of sugar, etc. until combined and set over medium heat. Continue to stir pudding constantly until it simmers and has thickened up. If you do not stir you will get a yucky film on the surface…

Once thickened, and bubbles appear, turn off heat and stir for 30 seconds to cool slightly. Add in pat of butter and vanilla and taste to make sure you have a solid vanilla pudding (do not eat the whole thing, no matter how much you want too…I know its amazing warm)

Line a pretty glass serving bowl with a layer of vanilla wafers and slices of ripe bananas. Pour warm pudding over the top and add more bananas/wafers to decorate as desired. You can serve immediately, or chill for up to 24 hours.

If chilling, cover exposed surface with plastic wrap and add top decoration when you serve to keep a film from forming on top in the fridge and bananas from turning brown.

Hard to judge considering everyone cleaned out their own personal marrow bone (a serving usually given to 2 people) then proceeded to have large slices of chicken pot pie on top. I’ll give Danielle the win since the left over pie and pudding (tiny as it was) didn’t survive the 48 hour mark post dinner. Happy Birthday D!