Homemade Marshmallows

|
By
|
1 comment

Homemade Marshmallows

I know, I know – I’ve been another couple of months MIA. I feel like it’s been one sickness after another around here since the New Year, and I’ve just been in kind of a funk as far as cooking in the kitchen is concerned. Sticking to my old stand-by’s…and not trying anything new or out of my comfort zone. I’m doing my best to “shake it off” though, and crossing out something on your “want to make from scratch” bucket-list is always a great place to start!

Marshmallows were at the top of that list for me. With as often as we make s’mores around here, a big fluffy homemade marshmallow would be just the ticket to elevate them to the next level. You can control the thickness and shape, and you know precisely what is going into them…something that’s not so easily accomplished with the store bought variety. Not to mention the fun you could have experimenting with flavors and colors!

A stand mixer is pretty much required, as it requires quite a bit of time whisking the mixture to the perfect cloud-like consistency. It’s minimal hands on work – heating up the sugar syrup and blooming the gelatin. Then it gets a spin in the mixer, and a good amount of cooling time before cutting and enjoying. Which, is of course always the hardest part.

They turn out perfect every time, and are a delightful little gift packaged up in a pretty cellophane bag. They also hold up really well to a good roasting, they’re more substantial then your average marshmallow – which tend to just want to slough off the stick. And, they keep for three weeks! Not like they ever last that long around here.

Homemade Marshmallows

3 packages (1/4-ounce each) unflavored gelatin
1 cup cool water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/8 teaspoon salt
1 tablespoon vanilla extract
1/4 cup confectioners’ sugar
1/4 cup cornstarch
butter or shortening, for greasing pan

Combine confectioners’ sugar and cornstarch in a small bowl. Set aside.

Prepare a 9×13 inch baking dish by greasing with butter and sprinkiling with half of the confectioners’ sugar mixture. Tap dish around to evenly coat the bottom and sides of the pan. Set aside.

Combine the gelatin and 1/2 cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Mix briefly to combine; set aside.

Combine the sugar, corn syrup, salt, and 1/2 cup cool water in a small, deep saucepan. Cook the mixture over medium heat, stirring, until the sugar dissolves.

Raise the heat to high and cook, without stirring, until the syrup reaches 240°F on a candy thermometer. Remove from the heat.

With the mixer set on low speed, slowly pour the sugar syrup into the bloomed gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, about 12 minutes. The mixture should be cool enough that you can spread it into the pan without burning your fingers, about 95°F. Add vanilla towards the end of the mixing time.

Spread the marshmallow mixture into prepared pan. Smooth and flatten the top using a clean wet hand or silicone spatula.

Sprinkle confectioners’ sugar over the top, and let sit for at least 4 hours, and up to overnight before cutting. Use a greased knife or cookie cutters to make squares or other shapes. Dipping the knife or cutters in cold water before cutting helps reduce any stickiness.

For storage, place in a closed container (the layers separated by waxed paper or parchment paper), for up to 3 weeks.

Source: adapted from King Arthur Flour and Alton Brown

Cheddar Bay Biscuits

|
By
|
1 comment

Cheddar Bay BiscuitsGrowing up on the Chesapeake Bay, and now residing on the Eastern Shore and living a stone’s throw from the ocean, I’ve been to Red Lobster twice in my entire life. Literally. I’ve never felt that I was missing out on very much, except for when it came to the basket of biscuits that they serve to the table beforehand.

Tender buttermilk biscuits, studded with plenty of sharp cheddar cheese and a heavy dose of garlic flavor. How can you resist? They’re super easy and quick too, like 20 minutes and you’ve got biscuits! The simple ingredient list is just mixed together in a bowl, then dropped in biscuit-sized portions to bake. No labor intensive cutting-in of butter and kneading that regular buttermilk biscuits require.

Once out of the oven they’re given a hearty brushing of melted garlic-parsley butter…to which I also added a hefty pinch of Old Bay. I loved the flavor the celery seed lent, as well as the slight hint of color from the paprika. Plus, you know how we roll on the Eastern Shore – we put Old Bay on pretty much everything we can around here.

I made these to go alongside a batch of Manhattan clam chowder I’d made over the weekend, and it was sheer perfection. I usually serve some kind of crusty bread when I make seafood-based soups – but those days are done. Only these biscuits will suffice from now on!

This recipe is one for the books, guys. I’ll definitely be making this one again and again!

Cheddar Bay Biscuits

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1 cup buttermilk
1/2 cup unsalted butter, melted
1 1/2 cups shredded sharp cheddar cheese

For the topping:
3 Tbsp unsalted butter, melted
1 Tbsp fresh parsley, finely chopped
1/2 tsp garlic powder
1/2 tsp Old Bay (or other seafood seasoning)

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

Combine flour, sugar, baking powder, garlic powder and salt in a large bowl.

Combine buttermilk and melted butter in large measuring cup, whisk to combine. Pour mixture over dry ingredients and stir until just combined. Gently fold in cheese.

Using a large cookie scoop, distribute the batter evenly onto the prepared baking sheet. With clean hands, slightly flatten the tops of the biscuits.

Place into oven and bake for 10-12 minutes, or until golden brown.

For the topping, whisk together butter, parsley, garlic powder, and Old Bay in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.

Serve immediately.

Source: adapted from Damn Delicious

Homemade Caramel Corn

|
By
|
4 comments

caramelcorn

One of my favorite things about our local fireman’s carnival in the summertime is their homemade caramel corn. Sure, you can get great caramel corn on the boardwalk in Ocean City…but the site of a giant copper kettle full of popcorn, butter and brown sugar being continuously stirred by one of our local hard-working guys is one to behold. For me, that scent wafting through the air means summertime on Chincoteague.

But then fall arrives, and the carnival is over for another year…leaving me without a giant tub full of caramel corn to munch on. So, I decided to start taking matters into my own hands a couple years ago, and started making my own. A few basic ingredients and about an hour – and you have a giant batch of caramel corn that stays good for a couple weeks, or also make excellent gifts when bagged up and tied with a pretty ribbon.

Peanuts, are of course optional…but we love the nutty crunch that it adds. Looking forward to playing around with some different ingredients to change the flavor up a bit…maybe a little cayenne to spice things up, or a little cinnamon and nutmeg for an autumnal spin! With Halloween coming up, it’s the perfect excuse to try making this classic for yourself at home – you won’t regret it!

Homemade Caramel Corn

1 cup popcorn kernels, un-popped
1 cup (2 sticks) unsalted butter
1/2 cup light corn syrup
2 cups packed light brown sugar
1 tsp. kosher salt
1/2 tsp. baking soda
1 tsp. vanilla extract

Preheat the oven to 250° F. Line two baking sheets with a silicone baking mat or parchment paper, set aside.

Pop popcorn using your preferred method, I use and air-popper and have to do two batches. Place the popped popcorn onto the baking sheets.

Meanwhile, to make the caramel, melt the butter in a medium saucepan set over medium heat. Once the butter is melted, mix in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the mixture to a boil, stirring frequently.

Once the mixture reaches a boil, let the mixture continue to boil for 5 more minutes without stirring. Remove the mixture from the heat, stir in the baking soda and vanilla extract. The mixture will bubble up and become frothy. Evenly drizzle the caramel sauce over the popcorn on the baking sheets, and use a silicone spatula to gently toss and coat thoroughly. It’s okay if there are some clumps of caramel throughout, it will melt and become better spread out while baking.

Bake for 40-50 minutes, removing from the oven to toss/stir every 10 minutes. After 40 minutes, test a cooled piece of popcorn. If it is not completely crispy (i.e. still slightly mushy when you bite it), bake for 10 minutes more.

Remove the baking sheets to a wire rack and allow popcorn to cool completely before breaking apart for serving or packaging. Can be stored in an airtight container for up to 2 weeks (no way in hell it’ll last that long).

Source: adapted from Annie’s Eats

Garlic Oil

|
By
|
2 comments

Garlic Oil

This is one that couldn’t be any easier. I use this garlic oil in everything, from frying eggs to salad dressings. Wonderful to start off a basic marinara sauce. It’s great with some dried or fresh herbs sprinkled in, and dipping chunks of crusty bread. Or, even as a finishing drizzle on some hot oven fries. Basically, anything you wish to impart a little extra garlic flavor into!

I like to use a good quality olive oil – don’t go spending a bunch of money on the fancy extra-virgin stuff, though. I just glug it right into a saucepan with a handful of garlic cloves, get them bubbling a bit, then turn down the heat to low to let the flavor infusion happen. Sometimes, if I’m feelin’ frisky, I’ll add a few sprigs of fresh herbs…but it’s not necessary.

Keeps forever (at least a month or so – if it lasts that long!) as well. I just keep it right on the counter with all my other oils, so it’s right at hand when I need it. It also makes a wonderful homemade gift when presented in a pretty oil dispenser with a ribbon! If you’re worried about it spoiling, it also keeps fine in the refrigerator. This is definitely one to have around, guys!

Garlic Oil

2 cups olive oil
1/2 cup garlic cloves

Place 1/4 olive oil in a saucepan with the garlic cloves. Cook over medium-high heat, until the garlic starts to sizzle and turn golden – mixture should reach at least 180 degrees.

Carefully add the remaining olive oil, and reduce temperature to low. Cook for about 15 minutes. Remove from heat.

Let garlic steep in oil for about 1 hour, then strain garlic from the oil and pour into a air-tight container for storage.