Saturday, July 30, 2011

Butter Mints

One candy that I loved as a kid, and have ever since, is the after dinner mint.  I'm not talking about Andes, or cream cheese mints, or the swirly hard candy type.  I mean the little pastel ones that melt in your mouth and taste like a peppermint dream.
And now - I can make them myself!  And so can you!  
These mints are traditionally served after the meal at dinner parties, weddings, bridal showers, and baby showers.  Just think how much more special it will be when you tell your guests that the mints are handmade - by you!
This recipe is adapted from one I found at A Musing Florist.  Seldom does one find a candy so easy to make.  I quartered the original recipe because I found this amount to be plenty for a regular dinner with a few guests (makes a small candy-bowl's worth).  If you need more mints, though, you can certainly increase the amounts.  
These are great little mints and I definitely recommend them!

Butter Mints
Adapted from A Musing Florist

Ingredients:
2 cups powdered sugar
1/16 tsp salt
2 tbsp butter, cold
1/4 tsp peppermint extract
2-4 tsp water

Directions:
1.  Place the sugar and salt in the bowl of a food processor.  Pulse a few times to get rid of any lumps.  Add the butter.  Process until the butter in completely incorporated.

2.  Add the extract and 2 tsp of the water.  Process until blended.  The mixture should begin to clump a little.  If the ingredients are still very dry, add another 1/2 teaspoon of water.  Process again.   Add more water as necessary (do not add too much - if the mixture holds together when you squeeze a lump of it, it's ready).

3.  Pour the mixture out on a clean counter (using a piece of parchment paper or plastic wrap is helpful).  Knead the mixture into a rough dough.  Divide the dough into four pieces.  Work with one piece at a time, covering the others with plastic wrap.

4.  Knead the piece of dough until very smooth (you can add a few drops of water at a time if the dough is too dry to hold together).  You can knead a tiny amount of food coloring into the dough if you'd like.  Roll the piece of dough into about four long, thin snakes (about 1/2" diameter).  Cut the snakes into 1/2" pieces.  Spread the cut mints onto a parchment paper-lined baking sheet.  Repeat with the remaining pieces of dough.

5.  Let the mints air dry for 8 hours or overnight.  You can serve now or cover and store in a cool, dry place for 2 days to allow the mints to ripen (for best texture and flavor) before serving.

Friday, July 29, 2011

Lime Coconut Whoopie Pies

Whoopie Pies are a glorious thing.  They're cookies, they're cake, they're filled, they're finger food, they're delicious!  And, unlike yesteryear's one-flavor option, you are no longer limited to chocolate and marshmallow alone (not to say that the traditional isn't scrumptious - it's just nice to have options).
This particular flavor combo is an adaptation of recipes I found in Whoopie Pies (one of my favorite cookbooks).  It is lime cookie-cake with creamy coconut filling.  I love these two flavors together in a multitude of applications, and this one is no different.  Whoopie wonderful!

Lime Coconut Whoopie Pies
Adapted from recipes in Whoopie Pies

Ingredients:
Cookie-Cake -
2 1/4 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
4 tbsp butter, softened
4 tbsp shortening
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
Zest from 1 lime
2 tbsp lime juice (from 1-2 limes)
1/4 tsp vanilla extract
1/4 tsp lime extract
1/2 cup buttermilk (or 2 tbsp buttermilk powder + 1/2 cup water)

Filling -
4 tbsp butter, softened
1 3/4 cups powdered sugar
3 tbsp heavy cream
1/4 tsp vanilla extract
1/4 tsp coconut extract
1/3 cup sweetened, shredded coconut (can substitute unsweetened)
2/3 cup unsweetened, shredded coconut

Directions:
1.  For the Cookie-Cake: preheat the oven to 375°.  Line baking sheets with parchment paper.  Set aside.

2.  In a medium bowl, whisk together the flour, baking powder, baking soda, and salt (if using buttermilk powder, add it in now with the dry ingredients).  Set aside.

3.  In the bowl of a stand mixer, beat the butter with the sugars until light and fluffy.

4.  With the mixer running, add one egg at a time.  Beat until the eggs are completely incorporated.  Beat in the zest, juice, and extracts.

5.  Put the mixer on low speed.  In order, but not pausing between, add half of the buttermilk, then and half of the dry ingredients, then the 2nd half of the buttermilk, and finally the 2nd half of the dry ingredients to the bowl. Stop the mixer.  Scrape down the sides and bottom.  Return the mixer to low speed and beat until just mixed.

6.  Scoop tablespoons of the batter onto a prepared baking sheet, spacing about 2" apart (fitting about 12 per sheet).  Bake for 6-7 minutes, or until the edges just begin to brown.

7.  Transfer the baking sheet to a rack to cool.  Let the cookie-cakes cool completely on the sheet.  Repeat Steps 6 & 7 with the remaining batter.

8.  For the Filling: in the bowl of a stand mixer, beat the butter with 3/4 cups of the sugar until smooth.  Add the remaining 1 cup of sugar and the cream.  Beat until smooth and fluffy.  Beat in the extracts and the coconuts until mixed and fluffy.

9.  Scoop teaspoons of the filling onto half of the cookie-cakes.  Put the unfilled cookie-cakes on top of the filled ones to make the pies.  Serve!

Tamarind Pate de Fruit

After making Tamarind Balls recently, I wanted to keep going with the ingredient.  Since I was still in a candy mood, I decided to make pate de fruit.
I couldn't find a recipe to fit my ingredient.  I looked and looked and finally came to the realization that I'd have to come up with something on my own.  I ended up basing this recipe on my Strawberry Pate de Fruit.
These candies, like other pate de fruit, take some time to make.  You'll be in the kitchen for a while.  Prepare to stir!  And you'll be glad you did.  The resulting candy is a sweet and sour, unique and compelling treat that's simply addictive.  If you like other tart candies (like lemon), I definitely urge you to try these!

Tamarind Pate de Fruit
Katie Christy

Ingredients:
1 cup water
7 oz packaged tamarind paste, broken into small chunks

3.9 oz apple sauce (one Snack-size)
2 cups sugar
3 oz liquid pectin (I use Certo)
1/4 cup superfine sugar (or regular sugar run through a food processor for about 15 seconds)

Directions:
1.  Line an 8" X 8" baking dish with parchment paper.  Spray lightly with oil.  Set aside.

2.  Bring the water to a boil in a medium saucepan.  Remove the pan from the heat.  Add the tamarind pieces.  Cover and let soak for one hour.

3.  Use your hand to squish the tamarind chunks (a cool, mud-pie type experience).  The goal is the break up the clumps and release the pulp from any fibers and seeds.

4.  Drape a couple of layers of cheesecloth over a medium bowl.  Pour the tamarind mixture into the bowl.  Gather up the edges of the cheesecloth, encasing the tamarind mixture.

5.  Squeeze as much of the liquid and pulp as you can from the cheesecloth bundle.  Put some muscle into it!  

6.  Rinse out the saucepan you used for soaking.  Dry it.  Pour the strained tamarind mixture into the pan (discard the cheesecloth and solids).

7.  Stir the applesauce and 1/2 cup of the sugar into the tamarind.  Set the pan over medium-high heat.  Bring the mixture to 113°, stirring constantly.

8.  Stir in the remaining 1 1/2 cups sugar and the pectin.  Bring the mixture to a boil.  Reduce the heat to medium.  Bring the mixture to 200°, stirring constantly.  Keep the mixture at 200° for three minutes, reducing the heat as necessary.

9.  Bring the mixture to 223°, continue to stir constantly (to avoid scorching).  Keep the mixture at 223° for three minutes, reducing the heat as necessary.

10.  Immediately pour the mixture into the prepared baking dish.  Allow the candy to cool completely.

11.  Put the superfine sugar in a small bowl.  Set aside.

12.  Use an oiled knife or cutter to cut the candy into pieces.  Gently roll each piece in the sugar to coat.

13.  Serve!  To store: cover and chill.

Petits Pains: French Bread Rolls

I love, love, love bread.  It is clearly one of the greatest cooking achievements ever made.  I've been intrigued since I was a little girl - in fact, making bread is one of my first cooking memories.  
When I happened upon a recipe, by Jocatlin, at allrecipes.com for French Bread Rolls, I immediately wanted to try it.  It's not that I've never made French breads before, just that I'm always looking for a great new one!
This one is really good - tasty, smells great, right amount of chew.  Lovely!  Plus, it was really quick and easy.  So, next time you want some wonderful fresh bread - why not make it yourself?  These rolls are definitely better than anything you're going to get at the supermarket!  Yummy!

Petits Pains
Adapted from Jocatlin at All Recipes

Ingredients:
1 1/2 cups water, warm (110°)
2 tbsp sugar
1 tbsp active dry yeast
4 cups bread flour
1 tsp salt
2 tbsp vegetable oil

Directions:
1.  Place 1/4 cup of the water in a small bowl.  Gently stir in the sugar and yeast.  Let the yeast bloom for five minutes.

2.  In a the bowl of a food processor, stir 2 cups of the flour together with the salt using a wooden spoon.  Add the vegetable oil, yeast mixture, and remaining 1 1/4 cups water.

3.  Stir rapidly with the wooden spoon (or use the paddle attachment) until the mixture is completely smooth.

4.  Add 1 1/2 cups of the remaining flour.  Stir with the wooden spoon to form a shaggy dough.

5.  Using the dough hook, knead the dough in the mixer for 5 minutes or until smooth and elastic.  As the dough kneads, add more of the remaining flour a little at a time, if it is at all sticky (I ended up using 3 1/4 cups flour total).

6.  Form the dough into a ball.  Lightly oil the bowl.  Place the dough upside down in the bowl and turn to coat.  Cover the bowl tightly with plastic wrap.  Let rise in a warm place for about 1 1/2 hours or until doubled in size.

7.  Line a baking sheet with parchment paper.

8.  Gently flatten the dough.  Cut it into 16 equal pieces.  Roll each piece into a ball.  Place each ball on the baking sheet, evenly spaced.  Cover the baking sheet loosely with a damp cloth.  Let rise in a warm place for about 45-60 minutes or until the balls have doubled in size.

9.  Preheat the oven to 400°.

10.  Remove the cloth from the bread.  Bake for 15-20 minutes or until the rolls reach an internal temperature of 200° - 210°.

11.  Transfer the rolls to a rack to cool.  Serve!

*Note: the original recipe suggests using a egg wash for a shiny crust (1 egg white beaten with 1 tbsp water, brushed on just before baking).  I didn't use the glaze for allergy reasons, but recommend it!  The effort is minimal and the outcome beautiful!

Tamarind Balls

Tamarind Balls are sweet & sour, soft & intriguing little confections.  And, if you've never had one, you should!  
Tamarind is a fruit that grows as a pod on a tree.  It has a hard, papery brown shall with sour, pulpy fruit and large seeds inside.  It's used, among other things, to make jams, beverages, sauces (it's even in Worcestershire sauce), and candies.  
You can buy Tamarind in a few different forms.  It is sold as pods.  It is sold as a liquid concentrate.  And it is available in paste form, kind of like a block of dehydrated fruit.  If tamarind isn't in your local grocery store, you can probably find it in an Asian or Latino market.
There are different ways to go about making tamarind balls.  This recipe, an adaptation of one found at Simply Trini Cooking, is made with sour tamarind pulp and has no add-ins (some people add garlic, black pepper, chili peppers, extra salt, etc).
Tamarind balls are a tasty and interesting candy.  Next time you're feeling adventurous, give 'em a try!

Tamarind Balls
Adapted from Simply Trini Cooking

Ingredients:
8 oz tamarind pulp (removed from the shell)
1 1/2 - 2 cups brown sugar
1/16 tsp salt
1/4 cup white sugar for rolling

Directions:
1.  Place the tamarind pulp and 1/4 cup of the sugar into a medium bowl.  Start kneading the mixture with your hands, separating and discarding the seeds and any tough fibers.  Knead in the salt.

2.  Knead in another 1 1/4 cups of the sugar.  Knead in additional sugar as needed to form a smooth dough that will hold its shape.

3.  Place the white sugar in a small bowl.  Roll the tamarind mixture into tablespoon sized balls.  Roll the balls in the sugar to coat.

4.  Serve!  To store: cover and chill.

Wednesday, July 27, 2011

Pineapple Pate de Fruits

You might have seen my previous post for Strawberry Pate de Fruit.  As soon as I had my first taste, I was hooked and knew I'd have to try out some more flavors.  Well, today it's pineapple!
I'd love to say that these candies were smooth sailing.  After my fairytale experience with the strawberry, I had high expectations.  Unfortunately, my first attempt at the pineapple pate de fruit was a dismal failure.  
I had used a recipe by Emeril Legasse.  The first problem was the time it took to bring the candy up to temperature.  There was so much liquid, that it was cooking for a long while.  In that time, all of the pineapple flavor was lost - along with the beautiful yellow color, which turned an unattractive orangey gold.  Also, the recipe called for pure pectin, which I take to mean powdered (since liquid has additives).  As soon as I added the pectin, though, the texture was ruined (from silky smooth to kind of pulpy looking).  I went ahead with it anyway - I mean, I'd invested a pineapple, four limes, and time after all.  I followed the recipe to the end.  Many hours passed...  Not surprisingly, the candy never set up properly.  So, what I ended up with was unattractive, ill-textured candy with an almost caramelized, indistinguishable flavor, that wouldn't hold it's shape.  Into the trash it went.
It was time to find a new recipe.  There didn't seem to be a lot to choose from and the ones that I did find weren't what I was looking for.  After a lot of searching, I finally came upon a recipe, credited to Chocolates and Confections by Peter P. Greweling, at The Broken Ganache.  With very little liquid to start with, the cook time was significantly reduced and the pineapple retained its flavor very well.  The color was a lovely, bright yellow.  The recipe used liquid pectin and resulted in a soft and smooth candy.  The result: wonderful pate de fruit - just like I was hoping for!  So - thank you to The Broken Ganache for a very helpful post!
Pate de fruit is such a perfectly marvelous delicacy.  You're doing yourself a real disservice if you don't treat yourself to some - and soon!

Pineapple Pate de Fruits
Adapted from The Broken Ganache

Ingredients:
1 cup pineapple puree
1 1/2 cups sugar
3 oz liquid pectin (I use Certo)
1 1/2 tsp lime juice
1/4 cup superfine sugar (or regular sugar run through a food processor for about 15 seconds)

Directions:
1.  Line an 8" X 8" baking dish with parchment paper.  Spray lightly with oil.  Set aside.

2.  Pour the puree through a fine mesh strainer, into a medium saucepan (this is to strain out any tough fibers and seeds - you should end up with a very small mostly-juiceless lump to discard).

3.  Stir the 1 1/2 cups sugar into the pineapple.  Set the pan over medium-high heat.  Bring the mixture to a boil, stirring often.  Reduce the heat to medium.

4.  Cook, stirring constantly, until the mixture reaches 238°.  Remove the pan from the heat.

5.  Stir in the pectin.  Return the pan to medium-high heat and bring the mixture to a boil.  Once boiling, cook, stirring constantly, for one minute.  Remove the pan from the heat.

6.  Stir in the lime juice.  Pour immediately into the prepared baking dish.  Spread evenly.  Allow the candy to cool completely.

7.  Put the superfine sugar in a small bowl.  Using an oiled knife or small cutters, cut the pate de fruits into pieces.  Toss a few pieces at a time in the sugar.

8.  Serve!  To store: cover and chill.

Maple Candy

Last night, I caught a rerun of Dirty Jobs.  Mike Rowe was visiting a Sugar Camp and one of his tasks was to help make maple candy.  He made a mess, of course, but seeing the candy reminded me that I've never gotten around to making it myself.  Well, it was high time to remedy that!
The first recipe I tried was for something called Maple Sugar Candy.  This was a sandy hard feeling candy, but one that melted in your mouth.  Pretty good, but not for me.  I did a little research after that and then tried again (my final recipe is adapted from Elizabeth LaBau's on About.com).  This one turned out very nice.  The candy was creamy, melted in your mouth, and had that yummy maple flavor (be warned: these candies are very sweet).
Here's the thing.  The successful recipe was incredibly similar to penuche (which is brown sugar fudge).  Comparable mouth feel and flavor.  I might be biased since penuche's one of my favorite candies, but I just don't think these maples were quite as excellent.  Why then, you might be asking, would anyone make the maple candies?  Well, they are really tasty - don't get me wrong.  They have a nice clear maple flavor, which is great.  They're easier to make than penuche - there are only two ingredients and very little labor involved.  I guess it all comes down to preference.
Even if you're a penuche lover like me, I'd encourage you to try these.  Give 'em their day in court.  See which you like best.  And, who said you even have to choose?  There's plenty of room for both candies in our hearts!


Maple Candy
Adapted from About.com

Ingredients:
2 cups real maple syrup (grade B produces a stronger flavor - do not use artificially flavored)
2 tbsp butter

Directions:
1.  Get ready 1-2 silicon molds or line an 8" X 8" baking dish with parchment paper.

2.  Combine the ingredients in a small saucepan set over medium-high heat.  Bring to a boil, stirring often.  Once the mixture is boiling, reduce the heat to medium.  The mixture will get quite foamy, make sure it doesn't overflow!

3.  Stop stirring.  Attach a candy thermometer.  Cook until the candy reaches 235°.  Remove the pan from the heat.  Leave the thermometer where it is.

4.  Allow the candy to cool in the pot, undisturbed, until it reaches 175° (I read that there is also a Maple Fudge - sounds even more identical to penuche - the difference being that you wait until the candy drops to 160° - 110° before moving on to the next step, then pour into a prepared baking dish).

5.  Remove the thermometer.  Stir the candy with a wooden spoon until it loses it's gloss.  Do not over-stir or the candy will harden in the pot and be unpourable.

6.  Pour/spoon the candy into the prepared molds or baking dish and let cool completely.

7.  Unmold (cut into squares if you used the baking dish) and serve!

Tuesday, July 26, 2011

Smoky Mountain Chicken Sandwich

I love a good chicken sandwich and am always on the lookout for a good one.  When I saw Todd Wilbur's Ruby Tuesday clone in Top Secret Restaurant Recipes, I knew I had to try it.
I joked with my husband that it's the American cordon bleu.  It is grilled chicken with smoked ham, provolone, and BBQ sauce.  A great combo!
I made the sandwich almost exactly as directed.  The only changes were: I used skinless chicken.  I omitted the tomato.  I used my own sauce (he recommends Bullseye, which would save some prep time).  And, finally, I melted the cheese under the broiler to avoid over or under cooking the chicken.
This is one tasty sandwich!  I've never tried Ruby Tuesday's version, but if it's anything like this, it's a winner!

Smoky Mountain Chicken Sandwich
Adapted from the recipe by Todd Wilbur

Ingredients:
Sauce -
1/2 cup ketchup
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp dried minced onion
1 1/2 tsp white vinegar
1/2 tsp prepared yellow mustard
1/2 tsp liquid hickory smoke
1/8 tsp salt
1/8 tsp black pepper
Pinch cayenne (optional)
2 tbsp water

4 boneless, skinless chicken half-breasts
Oil
About 1/4 tsp dried thyme
About 1/4 tsp salt

8 deli-slices smoked ham
4 deli-slices provolone cheese (I used provolone-mozzarella)
4 soft buns (I used Orowheat Potato)
1 green onion, sliced thin

Directions:
1.  For the Sauce: stir the ketchup and brown sugar together in a small saucepan until smooth.  Stir in the remaining ingredients.  

2.  Put the pan over medium-high heat.  Bring to boil.  Reduce the heat and simmer for 10 minutes or until the mixture begins to thicken (sauce will become thicker as it cools).

3.  Transfer the sauce to a bowl and allow it to come to room temperature.  Cover and chill for at least one hour (sauce can be used while it is still hot for this recipe, but tastes even better if you give the flavors the time to blend).

4.  Preheat the grill to high.  Clean and oil the grate.

5.  Pound the chicken breasts to an even thickness (for even cooking).  Spray or brush both sides with oil.  Season both sides with salt and thyme (crumbled between your fingers).

6.  Preheat the broiler.  Warm the sauce in a small saucepan or in the microwave.

7.  Grill the chicken, flipping half-way, until cooked through.  Transfer the chicken to a baking sheet.  Spread the sauce evenly over the tops of each piece of chicken.  Top each with two slices of the ham and then one slice of the cheese.

8.  Place the baking sheet under the hot broiler until the cheese has melted.

9.  Place each piece of chicken on a bun bottom.  Sprinkle each evenly with the sliced green onion.  Add the bun tops.  Serve!

Sweet & Smoky BBQ Sauce

BBQ, an essential sauce of summer.  Great on almost anything - burgers, sandwiches, chicken, pork, beef, fries, and mixed into a plethora of different sauces and dips and dressings.  I've tried many different barbecue sauces.  My non-homemade favorites are Kraft Original and Famous Dave's Devil's Spit.  And, if it's going on a steak, Gate's is great, too.
But, as good as those sauces are, it is equally nice to have at least one good BBQ sauce recipe under your belt.  I have a few that I make for different applications.  This recipe is a good all-around sauce.  Great for brushing, dipping, and mixing to your heart's content.  It is the culmination of research, trial, and error, though the base comes from The Secret Recipe Blog.
This recipe makes a nice thick sauce, sweet and smoky (as I'm sure you gathered from the name).  It's quick to make and tastes great (even better since you made it yourself).  So, cook up a batch for this weekend - or tonight!

Sweet & Smoky BBQ Sauce
Katie Christy

Ingredients:
1 cup ketchup
1/4 cup brown sugar
1 tbsp dried minced onion
2 tbsp Worcestershire sauce
3 tsp white vinegar
1 tsp prepared yellow mustard
1 tsp liquid hickory smoke
1/4 tsp salt
1/4 tsp black pepper
1/16 tsp cayenne (optional)
1/4 cup water

Directions:
1.  Stir the ketchup and brown sugar together in a medium saucepan until smooth.  Add the remaining ingredients.  Stir to blend.

2.  Set the pot over medium-high heat.  Bring to a boil.  Reduce the heat and simmer for 15 minutes or until thickened (sauce will become even thicker as it cools).

3.  Transfer the sauce to a bowl and allow it to come to room temperature.  Cover and chill for at least one hour (sauce can be used immediately, but will taste better if you allow the flavors time to blend).

4.  Give the sauce a quick stir.  Serve!

Honeydew Agua Fresca

I am just loving agua frescas this year (where have they been all my life? I've totally been missing out!).  This agua fresca tastes like eating a slice of honeydew.  So refreshing and delicious and perfectly excellent on a hot day!
This recipe is adapted from one I found at Flora's Drink Hideout.  I changed the quantities just a little bit.  If you like honeydew, you've got to try this!  If you prefer cantaloup or crenshaw, the melons are interchangeable here.  You can also switch out the lime for lemon.  Make it how you like it!


Honeydew Agua Fresca
Adapted from Flora's Drink Hideout

Ingredients:
Syrup -
1/4 cup sugar
1/4 cup water

2 1/2 cups honeydew juice, from about 1 melon, pureed & strained
1/4 cup fresh lime juice
2 cups cold water
Ice

Directions:
1.  For the Syrup: place the sugar and water in a small bowl.  Microwave for 30 seconds.  Stir until the sugar dissolves.

2.  Stir the melon juice, lime juice, and syrup together in a pitcher.  Stir in the water.

3.  Serve over ice!  Garnish with melon balls or a slice of lime, if you'd like.

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