Sweet Treats- Marshmallows and Nut Brittle

My friends over at Peanut Butter Etouffee gave me some ideas of some sweet treats to cook for the holiday season. With some time this weekend and an overwheelming obsession to make both these treats, I jumped in full force.


Now what could be so exciting about making marshmallows and peanut brittle? Simply I've never made them before and I'm game for a challenge.

With further research I found a post over on egullet with a recipe submitted by nightscotman for strawberry marshmallows and variations including chocolate marshmallows. What the heck, let's go for it. I headed to Surfas for a few items like a non-glass candy thermometer taking PBE's recommendation. Guess what they had on display immediately to your right at the customer service desk as you walk in the door. Homemade marshmallows by what appears to be an independent baker on consignment (sorry I don't recall the name). Four large marshmallows of varying flavors with some cute sparkling something coating them and looking like tempting little pillows. At $4.95 for four, they better be good. I didn't purchase any as I am gonna make my own but truth be told, I was tempted.

For the peanut brittle, I purchased some raw mixed nuts and some almonds from Trader Joe. They didn't have any raw peanuts. I also thought of using some pecans which I already had at home.


So here we go. I actually looked forward to this project. Can't say I lost sleep but I did wake up during the night with thoughts of puffy pillowy marshmallows all around me. I must be sick.

I used the egullet recipe for the marshmallows and Miss Lillian's recipe from Peanut Butter Etouffee for the nut brittle.

My marshmallow flavors included a vanilla version, chocolate and lemon.


Sugar, corn syrup, water and salt to temp















Chocolate, gelatin and water

Lemon, gelatin and water
















Chocolate and lemon proofing, vanilla cut















Vanilla Marshmallows Proofing














Ready to be Cut and Dusted













Nut Brittle Prep













To temp













Nuts added- cook to light amber color













Cooling

Will I ever do this again? Yes. I really enjoyed the prep especially with the marshmallows. The end result of combining sugar, water, gelatin and some heat is far out. What did I learn from this experience? The nut brittle was the hardest. Once I added the nuts, I had a hard time determining when the color was just right. Just a couple of seconds over and it came out burnt tasting. (Yes, I made three batches.) I also question the amount of baking soda. The recipe calls for 2 tablespoons but I can't get over the baking soda taste in the end product. The final mixing of the brittle for 30 seconds minimum is absolutely necessary to assure that the baking soda is evenly blended but keep in mind the brittle still cooks some while you're stiring in that hot pot. My second batch was better but still not perfect. Better mixing lead to less baking soda taste.

The marshmallows were the most fun. I really love the lemon flavored ones. I can think of all sorts of confectionary ideas for using it. Other flavors which are a must try for me are strawberry and raspberry. I even thought of some spice blend resemblant of sweet potato pie. Stop me before I go nuts. I'll also have to try the cookie cutter idea for making varying shapes. This could be a new fad comparable to cupcakes. There are all sorts of things to do with homemade marshmallows. Who knew? Marshmallows, the confection of 2007.

A Mountain Of Cookies To Build a Tree

Boy have I been busy. A mountain of cookies for my christmas tree. when I started this project, I didn't really think about how many cookies I had to decorate. Luckily this is a No Fail Sugar Cookie recipe I first got from Kitchen Gifts a number of years ago. I play around and use varying extracts including almond, lemon, orange and combination of these. I am consisitent in using the exact amount of the other ingredients.








NO FAIL SUGAR COOKIES
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract
1 tsp. salt

Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients and add to butter mixture. Mix well.

Chill for 1 to 2 hours

Roll to desired thickness (I like ¼ inch) and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 8-dozen 3" cookies.

Royal Icing (from Kitchen Gifts)

2 tablespoons meringue powder
1/4 cup water (I sometimes substitute with rose water, key lime juice or lemon juice)
About 2 cups confectioners' sugar
1 teaspoon flavoring such as vanilla, lemon, orange or almond (optional to use any flavoring in the royal icing.)

It's easiest to make royal icing if you use a large electric mixer. You can make smaller quantities in
a small bowl and just stirring with a spoon.

Put confectioners' sugar, meringue powder and flavoring in mixing bowl. Start mixer and add water a little at a time until you get the desired consistency. It's best to keep it a little stiff at first and thin it later to pipe or fill.

Mix until smooth and shiny.

Take out portions of it to tint with food coloring. Keep the icing you are not working with covered with a damp cloth or paper towel so it doesn't dry out.



See more cookie photos on Flickr

Trying to Get Into the Christmas Spirit

Sorry for the lack of posts this week. After Thanskgiving, I found it hard to get into the Christmas spirit. Decided to bake some. This is just a preview of my current project-decorated sugar cookies. More to come.

Turducken Thanksgiving Slideshow

Turducken Success Story

Thanksgiving 2006 and dinner has been served. The Turducken came off the smoker around 11am (12 hour cook) after reaching an internal temp of 170 (probably could have taken off at 165). We wrapped it in foil and waited to cut it until dinner was served.
It was beautiful, cooked through with all the layers distinctively apparent. How did it taste? It was very good. No salty areas after an overnight brine, moist and seasoned just right. Pat myself and my son on the back.

I tried a new candied sweet potato recipe I got off the FoodTV site. This one used Steen's cane syrup and pecans. Very tasty. Will do again. I made the Monkey Bread from scratch using a recipe for dinner rolls. My adjustment was to dip the dough pieces in butter laced with lots of garlic. Yum.
The ham was a standard spiral cut ham from Costco using it's enclosed glaze packet. I inserted whole cloves all over the ham and I also basted it with the juice from some Maraschino cherries before coating with the honey glaze.

My plate

I also put together a cheese plate which no one touched. Sounded like a good idea when purchased the cheese. No one wanted to waste the space in their stomachs.


See my previous posts for other items on my dinner menu. My son made the sweet potato pies. He used my mom's basic recipe but he substituted the vanilla extract with vanilla beans and he used heavy cream in place of the sour cream.
Dessert
Stuffing

I hope you all had a lovely day and spent quality time with friends and family. The holidays are upon us and lots of cooking to come.

Turducken Ready To Come Off Smoker

After a 12 hour smoke with the temps between 225 and 250 (did drop to < 200 around 5 am for a bit), the turducken is ready to wrap. Took a while to get to 170 degrees internal temp. I'm not going to cut it for a couple of hours but I feel sure it done through and through per my instant read thermometer.

Thanksgiving 2006 Dinner -Day Before Progress and Turducken

Mac and Cheese
Corn Pudding
Smoker
Turducken Ready to Smoke
Smokin'

Prep Area for Turducken

Sweet Potatoes Ready to Candy

Deboning the Birds- Turducken

I have ranted and raved about preparing another turducken this year. The best part of these discussions was that my son was going to do all the deboning. Well, he did and the pictures prove it.

The birds are now brining in a solution which includes salt, brown sugar, apple juice, black pepper, allspice, garlic, honey and water. I'll take them out in the morning, give them a good water rinse, pat dry and back in the refrigerator until tomorrow night where we will put it all together.

I made the stuffing tonight so it would be good and cold tomorrow.

Cajun Andouille Stuffing for Turducken

Sweet Potato Pies

Tools of the Trade-Flexible Boning Knife

Bought a new knife. With the deboning that goes with Turducken, I decided to bite the bullet and get an appropriate good knife. Yea, just another excuse to get something I wanted. Now why couldn't I put this on my Santa wish list? Obviously because I would not have it by the time I needed it for Thanksgiving. Duh!

Global 6 1/4 in flexible boning knife G21

..and then I wonder why I'm so hard to shop for.

Weekend Dog Blogging With My Boys

With the holidays approaching, I am very happy to have my son home after 4 years in the U.S. Navy. He and Ziggy enjoying play time together. I think Ziggy is even happier to have him home because now he has someone more willing than me to play and run all over the house and yard with. My boys.

Four more days until Thanksgiving.

Brought to you by Sweetnicks every weekend

Thanksgiving Dinner Menu Planning- Turducken Centerpiece

Thanksgiving is less than a week away. I have my menu set. It doesn't vary very much from year to year as my family is particular about what they expect to see and eat. I use to try to be creative but that was met with disappointment and why did you do that, plus a lot of uneaten good food.

(Thanksgiving 2005)

Last year I did make a little change. No, big change. I bit the bullet and ventured into a journey called the "Road To Turducken". See the link below for a step by step description from de-boning to presentation. Turducken when prepared correctly can make a mediocre dinner great. They loved it. My family finally approved of a slight change. This year I'm toying with smoking the turducken on my WSM smoker. Still on the edit board for now.



I hesitated to do it again this year but then, I solicited my son to help. As an side note: He just completed a 4 year tour with the U.S. Navy and is coming home this weekend. With four years experience as a CS3 (Navy Cook), he will be side by side with me in the kitchen. Many of you know that I rarely let anyone assist me in the kitchen but then, I have to see what the kid learned. Second side note (just had to find a way to get this bit of info in): He will be starting culinary school this spring at the CIA in Hyde Park.

In getting ready for Thanksgiving dinner, I took my turkey out of the freezer to thaw in the refrigerator. The duck and turkey will come out today. I organized all my recipes (tried and true) and will complete a big portion of my shopping this weekend. I'm still insearch of a good kid friendly punch. We are all tired of Hawaiian punch and southern iced tea.

Come back for frequent posts on preparing thanksgiving dinner at Sylvie's house. See the links below for previous posts of the recipes. I'll add recipes or cooking descriptions for other items over the next couple of day.

Turducken 1
Turducken 2
Turducken 3
Southern Greens
Bertha's Mac and Cheese
Bertha's Corn Pudding
Sweet Potato Pie
Monkey Bread
Honey Glazed Smoke Ham
Green Beans
Candied Yams
Cranberry Compote

Beach Front BBQ Competition- Four Q BBQ

First Place- Pork Butt

Second Place-Brisket

Third Place- Chicken

Great ribs- (though we didn't get to "walk")

Four Q BBQ With Trophies












See my photo set of the weekends events on Flickr and additional photos on Flickr by
Survival Gourmet

Preliminary Report- Four Q Cleans Up!

I'll have to post later to include pictures and a more comprehensive writeup, but I just couldn't wait to let you all know how we faired.

EXCELLENT!

First Place- Pork Butt
Second Place- Brisket (missed first by 1 point)
Third Place- Chicken


...and an overall rank of Third Place (missed Grand Reserve by 4 points)

Go Four Q

Four Q Ready for the Beachfront BBQ Competition at Imperial Beach

Well, our Four Q BBQ team met yesterday to finalize our plans for this coming weekend. Yes, we will be one short with BBQ Junkie who usually does chicken, taking off this event to take care of family and so the three of us (Survival Gourmet, Professor Salt and me)are going to pull together to prepare the chicken for this event.

I added just a little food porn. Choosing which prep to use during the competition was tough. We have our plan set with all of us combining our efforts.