Marshmallow Dreams

My family will confirm that I am no baker, and indeed I barely have a sweet tooth. But I do have to admit to one weakness: marshmallows. Now it is a great thing that one can find marshmallows in those nice bags in the grocery store, but let's admit it - they taste stale. I think the only halfway decent marshmallow out of each bag is the very first one. Sure, they might still be edible years from now, but would you really want to?

So it was with much joy and jubilation when I found a recipe for homemade marshmallows from The Barefoot Contessa, Ina Garten. I dutifully purchased the necessary ingredients and set aside a morning to make this confection. Having not made candy since chemistry class in high school, I was a bit apprehensive, but things went well and with a few alterations to the directions, I found that I had a winner.

Now fast forward to today. I decided that I would make marshmallows for our family's Thanksgiving Day get-together.

The players for today's show: granulated sugar, kosher salt, unflavored gelatine, light corn syrup, real vanilla extract, and Lyle's Golden Syrup (since I didn't have enough light corn syrup for the recipe).

I used a small binder clip to hold the temperature probe in the right place.

The sugar mixture is heating. The digital temperature probe is set to go off at 240 degrees.

While I wait for the sugar mixture to come to temperature, I line a baking dish with parchment paper.

The sugar mixture has been added to the gelatine that had been disolved in some cold water. I begin mixing with my cheap old hand mixer and set the timer for 15 minutes.

Five minutes have gone by and the mixture is beginning to turn white. Seven minutes in, the mixer begins to struggle. Will my daughter's wish come true and the hand mixer die so that we have to get a Kitchen Aid pink hand mixer?

After ten minutes the mixture is noticibly thicker and whiter. At this point I must continually 'dip' the mixer down into the mixture and then pull it back up. The poor mixer would certainly expire if I were to force the matter.

At the 11 minute mark I add the vanilla extract. I promise, Ina, that when this bottle is empty I will buy the "good stuff".

I quit mixing with two minutes left on the clock. I do believe we have reached our desired goal here. Sadly, the mixer survived its ordeal.

Into the pan the marshmallow fluff goes. This will now sit out on the counter for 24 hours and then tomorrow I will turn this slab out onto a cutting board. Then I will cut 1-inch squares and toss them in confectioners sugar.

Marshmallows, Take Two

On a whim yesterday, I decided to make marshmallows again, this time with Lyle's Golden Syrup(tm) instead of the standard light corn syrup. The result is a mellow, off-white confection with a delightful flavor. As I have shown you the process before, I won't bore you with the recipe. I thought you might enjoy some of the highlights of this session:

This is a recreation of what I had to do yesterday. As I was pouring the hot syrup into the bowl while running the hand mixer, I realized I needed to start the timer. Hmm, both hands are busy, no one else is around. Maybe, I can reach up with my foot and hit the button. Success! Sh, I know it looks silly.

All right. Alton Brown lied. Despite following his directions, the marshmallows are firmly attached to the pan.

Whew. I ran a greased spatula around the edge of the pan and the marshmallow finally released.

The goodies are wrapped and ready to be given to my nieces and nephews.

What is Wrong with Me?

(And you really don't need to answer that question, really.) I can't believe that I neglected to show you the finished results for the marshmallows. Silly me.

A pizza cutter that has been sprayed with cooking spray works great for the marshmallows. But we learned that marshmallow will stick to parchment paper. More research is needed.

The squares are cut. Sadly, they will need to be recut and then pried off the parchment paper.

Finally! The marshmallows are cut and dredged in confectioners sugar.

Tailgate Time!

The last Saturday in October dawned clear and cold.

It was a balmy 32 degrees when we arrived at the tailgate

just after 8 am.  

The Foodie Daughter was due to start work at 9,

so we needed to be there early for her.

The trees are wearing IU red.

The feast is spread.

But let's go back a couple of days

so I can show you how I made my offerings

for this veritable banquet.

First up is Ina Garten's Homemade Marshmallows.

The ingredients are:

3 packages unflavored gelatin

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon kosher salt

1 tablespoon pure vanilla extract

Confectioner's sugar, for dusting

Dissolve the gelatin in 1/2 cup water.

Meanwhile, combine the granulated sugar, corn syrup, salt

and 1/2 cup water in a sauce pan.

Cook over medium heat until the sugar dissolves.

Raise the heat to high and cook until the temperature reaches

240 degrees.

Make sure that the thermometer is not touching the bottom.

You want to be taking the temperature of the liquid,

not the pot.

The gelatin is ready for the candy mixture.

Once the mixture has reached 240 degrees, 

slowly pour into the gelatin while

the mixer is running on slow.

It would be best if you had a stand mixer,

but it is entirely possible to make these with a hand mixer.

Just a bit tiring.

Continue mixing for 15 minutes.

After five minutes the mixture begins to turn white.

At the 15 minute mark the mixture is thick and 

the mixer is struggling.

And why is it that when you want an appliance to die

it just keeps on going and going,

but when you are trying to keep something alive

it croaks if you even look at it?

Add in the vanilla and mix in until well-blended.

I like this picture.

I hate the shadows in my kitchen, though.

Despite what Ina says, 

a dusting of confectioner's sugar is not enough to 

keep the marshmallow from sticking to everything and anything.

I recommend placing parchment paper in the 8" x 12" pan

and spraying that with cooking spray to keep the 

marshmallows from sticking.

Trust me on this.

Dust the surface with confectioner's sugar.

Let sit out overnight to dry out.

Spray a pizza cutter with cooking oil

and after turning the marshmallow out

of the pan, cut into squares.

Roll all sides of the cut squares in 

confectioner's sugar.

Store in an air-tight container at room temperature.

The second dish was also from Ina Garten.

This was my riff on her French Apple Tart.

I opted to substitute a sheet of puff pastry 

instead of making the pastry as I was also making several

other things that day.

I also changed out a few other items,

such as substituting honeycrisp apples for

Granny Smiths.

I don't like Granny Smiths. Period. Dot.

I also didn't have apricot preserves,

but I do have F.R.O.G. preserves.

(Fig, Raspberry, Orange, Ginger)

The ingredients:

1 puff pastry sheet

4 honeycrisp apples*

1/2 cup sugar

4 tablespoons butter, cut into small cubes

1/2 cup F.R.O.G. preserves

2 tablespoons rum

*3 apples would have been enough.

Another nice thing about honeycrisps is their 

resistance to browning.

We snacked on the leftovers and had the rest for dinner.

I rolled out the puff pastry sheet to about 10" x 14" 

on a sheet of parchment paper.

Ina suggests trimming the edges so that the 

tart looks pretty,

but frankly I think that is a waste of good pastry

and doesn't that defeat the purpose of "homemade" anyway?

Homemade should look wonky and out of square.

Place in the fridge while prepping the apples.

Peel, core and slice the apples.

Arrange in a nice diagonal pattern on the pastry.

Sprinkle with the sugar and the small pats of butter.

Bake in a preheated 400 degree oven for 45 minutes to 1 hour.

I found that the tart was done after 45 minutes.

But your mileage may vary.

Ina suggests turning the pan halfway 

during the baking process

and to prick any areas that are puffing up.

I forgot to do that, but life goes on.

The sugars caramelized as they seeped over the edge of the tart.

Heat the preserves and the rum before pouring over the tart.

Gently lift from the parchment and allow to cool.

The tart can be served either warm or at room temperature.

Another dish that I made was sloppy joes.

I started from a Rachael Ray recipe 

and jumped off the deep end from there.

The ingredients:

2 pounds ground chuck

2 cloves garlic, grated

1/4 cup onion, grated

1/4 cup brown sugar

1 (14.5 ounce) can tomato sauce

1 tablespoon steak seasoning

1/2 cup barbecue sauce

Cook the meat in a pan over medium-high heat, 

crumbling it as it browns.

Add the onions and the garlic and cook for two more minutes.

Drain off the excess fat.

Add the remaining ingredients to the pan

and simmer for 15 minutes to meld the flavors.

I reheated this dish in a pan on the grill at the tailgate

before putting it in a chafing dish.

The final dish was marinated mozzarella and tomatoes

which is a riff on this recipe.

I started with small mozzarella balls and grape tomatoes.

Then I added extra virgin olive oil and chopped

fresh parsley and oregano.

Allow to sit and let the flavors marry.

Homemade marshmallows.

Even pandas love these.

It's true!

After everyone else left for the game

a panda wandered over and hugged me - twice.

It turns out that pandas are very friendly and he asked

if he could try some of our food.

I gave him a marshmallow and he said I should start my own

company.

I don't think Ina Garten would approve,

but it was a nice compliment, 

coming from a panda.

The finished apple tart.

Everyone loved this.

This recipe is a keeper.

Our tailgate buddy always makes "Touchdown Brownies".

Maybe she needs to put the opposing team's logo 

on the brownies?

As she noted, "At least we are losing better now."

And yes, IU did lose once again.

Other dishes on the banquet were sausage and biscuits,

meatballs,

pulled pork,

Buffalo chicken spread,

spinach dip,

chips and pico de gallo.

Pico de gallo is essentially uncooked,

or fresh salsa.

This is my preferred dip.

We also had a pumpkin cake.

The student tailgate fields are ramping up.

As this was both Homecoming and Halloween weekend,

the police and rescue were kept busy.

The ambulance had to stop twice across from us to help

injured or passed-out students.

The band marches across the still mostly empty parking lot.

It was early; it was cold.

We had fun looking at the different costumes.

Sadly, our tailgate neighbors were absent this week,

so the port-o-potties seemed that much closer.

A gaggle (giggle?) of clowns.

And an "old" lady.

I don't think these kids need more energy.

I looked up in the pine tree to see an oak seedling growing 

in the crotch of the tree.

Squatter.

Pretty clouds.

Pooh and Tigger ride away.

I didn't know Poohs could drive.