Merry Marshmallows

Happy holidays!

In our home, the holidays begin when Christmas containers are pulled out of the garage. This year it was the day after Thanksgiving, and last year it was the week after Halloween...
Heavily frosted pavement and lawns look like 'they've been squished with softy marshmallows' according to an observant four year old. We have learned when the sound of fog horns resonate thru Commencement Bay, it is a foggy and more than likely chilly morning. Chilly mornings and evenings lend themselves to hot cocoa, and of course, the precious accompaniment of marshmallows. Inspired by a bright child, it was time to make the 'mallows.
Very worthwhile, indeed! Once you make them, you may never revert to the 'store packages of marshmallows' ever again. While they may be convenient and easy to buy, give homemade marshmallows a shot...you will be amazed!

If Heaven could be consumed piece by piece, this is your palate's path to enlightenment!

FYI: These guys behave just like the 'store boughts'. They melt beautifully and the heavy vanilla scent really adds dimension to cereal treats. I LOVE fire and when exposed to a flame, they toast slowly due to the powdered sugar coating, then quickly heat thru to a hot marshmallow cream...mmmm!
Credit: I followed a few marshmallow recipes and settled on the most cohesive, comprehendible, and most delicious of them all. It was posted via Smittenkitchen.com. It truly was the most fantastic!

Marshmallows
per Deb at Smittenkitchen.com/Gourmet, December 1998

Makes about 96 1-inch cubed marshmallows

About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla
(alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or peppermint extract or maybe even some food coloring for tinting)


Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.
Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes.
Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer.

In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks.
Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined.
Pour mixture into baking pan and don’t panic if you can not get it all out*.
Sift 1/4 cup confectioners sugar evenly over top.
Chill marshmallow, uncovered, until firm, at least three hours, and up to one day*.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board.
With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes.
Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and storing.

Marshmallows keep in an airtight container at cool room temperature 1 week*.

* Refrigerated 'mallows keep for a few weeks.
* Raw egg whites were an issue for me, so I used pasturized egg whites from the carton. They can be found in the dairy case.
* Spraying your spatula, mixing bowl, and other utensils with cooking oil spray, aids in preventing a seriously catastrophic sticky mess. (It was during one of these tries that I learned I have hand claustrophobia.) If all of the 'mallow mixture does not make it into your pan, it's ok.
* Warm water is your friend
* I used a 13"x 17"x 1" jelly roll pan, and cut marshmallows with a greased square fluted pasta cutter. It yielded petite 'mallows.
* Others have used deeper pans, resulting in taller more substantial marshmallows.
* They can be cut with a greased knife, pasta cutter, pizza cutter, pastry wheels, etc...
* Get extra creative and pipe them into different shapes--marshmallow people, hearts, letters, etc...

Chai Latte

I must admit I was quite apprehensive to let go of Autumn. When the fiery hues gave way to bare branches, I knew it was timeto let go. In my corner of the Northwest, we don't receive anywhere near the amount of snow other areas get. Last year, it was wonderous! I hope it is the same again, I love winter! I feel it's my element...most of the time, that is. I miss utilizing my 'polar cat driving skills', throwing snowballs, and building snow families. My list can go on and on...I must not forget the serious layering, wearing cumbersome snow gear, salting walkways...I even miss the nuances of winter!

In celebration of the suddenly chilly plunge in temperatures, Chai Latte is the drink that warms the Heart and Soul! Softly spicy, smooth, and subtley sexy...

As much as I enjoy the winter, my Heart goes out to those who minimally have, or do not have the means to stay out of the harsh and cold wintery weather

Chai Latte

minimally adapted from Taste of Home

2 individual tea bags
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup water
1/2 cup milk

1/2 evaporated milk
1/4 cup packed brown sugar
2 tablespoons refrigerated French vanilla nondairy creamer
Whipped topping and ground nutmeg, optional

~

Place the tea bags, cinnamon, ginger and allspice in the coffee filter of a drip coffeemaker.
Add water; brew according to manufacturer's directions.
Meanwhile, in a small saucepan, combine the milk, brown sugar and creamer. Stir over medium heat until sugar is dissolved.

Pour milk mixture into mugs; stir in tea.

Add whipped topping and sprinkle with nutmeg if desired.

Yield: 2 servings.

* Brown sugar is fairly 'heavy' and tends to sink.

* Stir or whisk constantly to dissolve sugar, otherwise you will consume crunchy tea

* Recipe can easily be tripled or made in mass quanties

* I may reduce the ginger by a smidgen next time, as my 4 year old mentioned it was a 'little too spicy'

Pumpkin Waffles

Pumpkin breakfast food...mmm, pumpkin waffles to be exact!
Usually, pumpkin breakfast food means sneaking pumpkin pie with coffee, but not this time! Pumpkin waffles can be made the night before and heated in the morning either in the toaster or in the oven en mass. They freeze well, too!

Now, Thanksgiving day breakfast can consist of more than nibbles and samples of Thanksgiving fare!

My four year old foodie mentioned he wanted these waffles at the Thanksgiving table as well. He wants them for Thanksgiving breakfast, Thanksgiving lunch and Thanksgiving dinner....enough said.

These waffles are that good!

Pumpkin Waffles

adapted from ratherbeswimmin', Recipezaar.com

1 cup all-purpose flour

1 tablespoon brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon

1/8 teaspoon allspice
2 eggs

1/2 cup milk

1/2 cup buttermilk

1 tablespoon apple juice

1 teaspoon pure vanilla extract
1/2 cup cooked pumpkin or canned pumpkin
2 tablespoons canola oil

Whisk dry ingredients in a bowl, set aside.

In another bowl, combine eggs, milks, juice, vanilla extract pumpkin, and oil.
Stir into dry ingredients just until moistened.*

Batter wil be thick and smooth.
Pour onto a hot greased waffle maker.

Cook according to manufacturer's directions.

Makes 9 waffles

Pancakes:

Pour onto a hot greased griddle.

Turn when bubbles form on top of pancakes.
Cook until second side is golden.

* The original recipe was for pumpkin pancakes, but the batter can be used interchangeably.
* Over whisking will yield touch waffles/pancakes

* We used maple syrup and margarine on our waffles.

* This recipe came with a Hot Cider Syrup recipe, tho we did not try it, I'll post it for those who want to try a new waffle/pancake topper!

* Let me know how it turned out for you!

Hot Cider Syrup

by ratherbeswimmin', Recipezaar.com

3/4 cup apple cider
1/2 cup packed brown sugar
1/2 cup corn syrup
2 tablespoons butter or margarine
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

In a saucepan, combine the syrup ingredients.
Bring to a boil over medium heat, stirring occasionally.
Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
Let stand for 30 minutes before serving

Hot Toddies

Autumn in the Pacific Northwest lends itself to forecasts of rain, rain, rain. However, it really all depends in what area you live. We take advantage of 'sun'/cloud breaks, and enjoy our time outdoors, as in the beach. We spend more time there during the off seasons, than in the summer...go figure! During our walk we see plenty of seals popping their heads out of the water, usually vocal seagulls quietly bobbing in the bay, and the remnants of autumn leaves clinging onto branches. Looking up, a sparse cover of orange and yellow leaves halfheartedly hide tree limbs intimately entwined...

A crisp autumn day at the beach sends us home yearning for hot drinks. J., a hot apple cider, me an adult oriented cider concoction. I am not aware if there is a drink like this already out there, but apple cider can be taken to a new level with some '43', a vanilla liqueur. It is transformed into Carmel Apple in a cup. Cold or hot, it is mesmerizing!

I was in the mode of experimentation, so it didn't stop there!

Yesterday, I received a bag of Thanksgiving blend as a gift and reading the write up, it was described as being full bodied and herbal...herbal?
I had to try it! I expected a pumpkin spice after note or something along those lines. Wrong. It was actually medium bodied with a slightly sweet touch at the end. It made for a good afternoon pick me up...of course by no means plain coffee! I added flavored creamer, Parisian Almond Creme with some cinnamon schnapps. Parisian Almond Creme is more cinnamon creme with almond essence, according to my palate. I figured cinnamon schnapps would be the perfect accessory. I tend to prefer my drinks a bit on the worthwhile side, as in heavy handed, so next time I think I'll add a little more kick!

Enjoy!


Caramel Apple
* adjustable to suit your taste

Apple juice
43 liqueur

Heat apple juice
Add 43
Stir
Melt into your seat and enjoy!

Coffee in a Schnapp

Brewed Thanksgiving blend coffee
Parisian Almond Creme flavored creamer
Cinnamon schnapps

Add creamer and schnapps to coffee
Stir
Feel the liquid joy!

*I'm positive the coffee could be substituted with your favorite blend

Pear Tart

'Look, mama! Autumn kissed the leaves!', exclaimed my observant child. Evening walks lend themselves a view long forgotten, when taking them with a child. Colorful red orange hues on maple trees, newly labeled as 'autumn kissed'...that's one to remember!

Recently, my lovely neighbors dropped off a couple of large bags of plums and pears--mmm, another sign of autumn. After 'tiring' of several pears a day for what felt like forever and three days, I decided it was time to do more with them. I found a pretty tempting tart at mytartelette.com This gal, by the way, is amazing! The food styling/ photography, the recipes, the humor...fantastic!

I made her frangipane tart, but to my dismay, due to constant distractions and over eagerness...it flopped. Big time. With another notch of culinary disaster under my belt, I took the extra tart dough and tried again. This time I made a sour cream based filling and added Helene's honey roasted pears on top.
Wow! The tart was impressive, somewhat. My son gasped and said, 'Mama, it's sooo purdy! I don't want it. It's too honey-y and pear-y'. A self proclaimed food critic, who doesn't need to taste it in order to come to a conclusion...and so, we move on. It was not only pleasing to the eye, but also to the palate!

The sour cream base is quite versatile. It can be altered to accommodate the moment, as well as seasonal fruit!

Pear Tart

Sable dough and honey roasted apples

by Helene Dujardin, mytartelette.com

Sable Dough

1 stick (115 gr) butter, at room temperature

3/4 cup (93 gr) powdered sugar

1 large egg

1 1 /2 cups (188gr) flour

2 tablespoons (20 gr) cornstarch (makes for a lighter crumb)

pinch of salt

In a mixer, cream the butter and sugar together until light and fluffy.

Add the egg and mix until combined.

Add the flour, cornstarch and salt and mix briefly to incorporate.

Dump the whole mixture onto a lightly floured board and gather the dough into a smooth ball. Do not work the dough while in the mixer or it will toughen up. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.

When the dough is nice and cold, roll it out on a lightly floured board or in between the sheets of plastic. You will need half the amount of dough to make the tartelettes.

The other half can be kept in the fridge for up to 5 days or frozen, well wrapped for up to 3 months.

Cut out rounds with a 3 inch pastry ring. Place them on a baking sheet lined with parchment paper and bake at 350F for 8-10 minutes. Let cool

Honey Roasted Apples:

4 medium apples

1/2 cup honey

Preheat oven to 350F.

Peel core and cut the apples in thin slices.

Lay them on a couple of parchment paper lined baking sheets and drizzle at will with the honey.

Bake for 10-15 minutes until golden. Let cool

Sour Cream Filling

adapted from Tanya Belt, Allrecipes.com

3/4 cup sugar *
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon vanilla
1 pinch salt
1 egg, beaten
1 cup sour cream

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, stir together sugar, flour, spices, and salt.

Add sour cream, mix until smooth.

Beat in egg, and combine until smooth.

Pour filling into cooled prebaked tart shell.

Bake for 25-30 minutes, or until knife inserted comes out clean.

Let cool.

Arrange roasted pears on firm and set filling.

Store in refrigerator, covered.

*Pears and apples have been used interchangably. I roasted pears, under the premise of Helene's honey roasted apple recipe.

* I made an 8 inch tart and increased baking time.

* I will definitely decrease the sugar in the filling, due to the sweetness of the pears and honey.

Simple Biscuits

With intermittent chilly mornings and the scent of autumn in the air, busy weekday mornings yield a need to slowdown and sometimes pause on weekends. Saturday morning equals biscuits, to be enjoyed with jam, creamy country gravy, and even alone! Mmmmm....a great way to end the week and prepare for the week ahead!

This anytime biscuit recipe is a bit on the simple side, no rolling, no cutting, no chilling. Drop biscuits are the easy way to go! Let go of your fears and let go of the Pillsbury dough boy's hand, you can do this all by yourself or with the help of curious little hands! Not only will you be filled with pride, but your body will also thank you for not filling it with harmful preservatives!

I came across this recipe via Cook's Illustrated. With the recipe, came a magnificent tutorial on the need for clumped butter in the batter. When your butter clumps, it's a good thing! You're on the right path, so keep going!

Simple Biscuits

adapted from Cooks Illustrated, December 2007

2 cups (10 oz) unbleached all-purpose flour

2 teaspoons baking powder, aluminum free

1/2 teaspoon baking soda

1 teaspoon sugar

3/4 teaspoon table salt

1 cup cold buttermilk

1/4 cup cold milk

8 tablespoons margarine, melted and slightly cooled

plus 2 tablespoons melted margarine for brushing biscuit tops

Preheat oven to 475 degrees

Whisk dry ingredients, first 5 ingredients, together in a large bowl, set aside.

Combine buttermilk and 8 tablespoons of melted margarine, stirring until large clumps form.

Add buttermilk mixture to flour mixture and stir with a rubber spatula just until combined and batter pulls away from sides of bowl.

Using a greased ice cream scoop or greased 1/4 cup dry measuring cup scoop an equal and level amount of batter onto either a parchment or aluminum foil lined baking sheet. Space biscuits about 1 1/2 inches apart.

Bake until tops are golden brown and crisp, 12-14 minutes.

Brush biscuit tops with remaining melted margarine.

Cool on wire rack, serve warm.

Makes one dozen biscuits. Store in an airtight container for up to 2 days. Reheat in a 300 degree oven for about 10 minutes, for best results.

* It's very easy to over mix. Over mixing will result in a tough heavy biscuit

* You can omit 1/4 cup milk, I found it made the biscuit heavy and pleasingly dense. That is how the original was written, but I wanted a lighter result.
* Adding 1tsp onion powder, 1/4 teaspoon garlic powder, 1/2 cup shredded cheddar cheese to dry ingredients and sprinkling with salt and old bay seasoning on baked tops, renders a close cousin to a biscuit served at a certain restaurant known for it's crustacean logo.

* Other variations include adding bacon and cheddar cheese, or rosemary and parmigiana cheese to name a few.
* Amend to your taste and get creative!

My Helper

Here are some examples of my son's ideas for the pumpkin mousse photos