| Blend the bananas , vanilla and the first juice in a high-speed blender. |
| Puree until very smooth then pour into four large decorative glasses. |
| In the same blender puree the remaining ingredients. |
| Pour on top of the banana puree. |
| Garnish the glass with an orange slice, a strawberry fan, a mint sprig or all three! |
| Note: Try putting some freshly ground nutmeg in the banana mix. |
| Aged Cheddar Cheese Biscuits: Blend the flours , salt and baking powder together in a food processor. |
| Add the butter pieces and process, cutting the butter into the flour, until the mixture resembles coarse breadcrumbs. |
| Add the cup of cheese and process just until it is stirred together with the flours. |
| Add the milk and process briefly, just until mixed. |
| Flour your hands, a rolling pin and the work surface. |
| Turn out the biscuit dough and roll to a thickness of 1 1/2 inch thick. |
| Cut out 4 three inch sized circles. |
| Place upside down on an insulated baking sheet and sprinkle each with the remaining cheese. |
| Bake in a pre-heated 450 degree oven for 12 to 15 minutes until done. |
| Let cool briefly and serve immediately. |
| Brown Butter Hollandaise: Brown the butter in a medium saucepot. |
| Melt it over a high heat and continue heating as it boils and the water in it evaporates causing the simmering butter to foam up. |
| Once the water is gone the foam will subside then a second foam will begin to rise. |
| At this point watch carefully, the butter is browning, swirl it gently and look at its color. |
| The milk-fat solids in the bottom will be brown and the butter will have a very pleasing nutty smell. |
| Remove it from the heat and pour the butter into another container to stop its cooking process and to cool it from very hot to room temperature. |
| Place the yolks, wine , lemon and Tabasco in a copper or stainless steel bowl. |
| Suspend the bowl over a simmering water bath and whisking constantly with a flexible wire whip mix together the ingredients. |
| Continue whisking until the mixture expands and thickens, 3 to 4 minutes. |
| Remove from the heat. |
| Emulsify the Sauce . |
| Slowly at first and speeding up to finish add the room temperature brown butter. |
| Begin by dripping a few drops at a time into the eggs as you whisk continuously. |
| Allow the previous butter to incorporate before adding more. |
| Continue whisking and adding butter until it is all used. |
| Taste and season then store in a thermos until needed. |
| Almond Bacon Crisps: Slightly overlap three pieces of bacon side-by-side. |
| Place them on a piece of baking paper on a baking sheet. |
| Bake the bacon in a pre-heated 350-degree oven until the slices are lightly browned and crisp. |
| Sprinkle the bacon evenly with the sugar and then sprinkle the almonds on. |
| Continue baking for another five to ten minutes as the sugar caramelizes and the nuts brown. |
| Remove the bacon and rest it on absorbent towel before serving. |
| Scrambled Egg Stuffing : Whisk the eggs and chives and stir to combine. |
| Melt the butter in a medium non-stick pan over a high heat. |
| Swirl it gently and when it has foamed and begins to lightly brown add the eggs. |
| Stir the eggs vigorously until about two thirds of them have formed curds . |
| Place the pan in the oven still hot from the biscuits. |
| Bake several minutes just until the eggs have set and cooked. |
| They will puff a bit and take no more than five minutes. |
| The Plate: Separate the biscuit into two pieces. |
| Place the bottom on the plate. |
| Place a piece of the egg stuffing folded tightly on the biscuit. |
| Add several ounces of the sauce over the eggs onto the plate. |
| Top with a bacon crisp then the top half of the biscuit. |
| Decorate with several chive batons. |
| Serve with a cockle-doodle-do! |
| Timing Hints: First brown the butter for the sauce. Next, make the biscuits, as they bake make the bacon and hollandaise. Then make the smoothies and stuffing and serve! |
