If you're following this blog at all (or you live with me, work with me, or frequent the Marriott Starbucks near Nashville International Airport), then you know I cannot get enough hot chocolate in my preggers state. I'm not talking about any of this Swiss Miss watered down, mini dehydrated marshmallows in a packet crap either (although it will do in a pitch). I'm talking about the real deal-- creamy milk (the fattier the better), real chocolate, real whipped cream and a chocolate syrup drizzle to top it off.
The BEST cup of hot chocolate I've had by far was given to me by a good friend (who is pregnant with her third child and can empathize with my addiction) in a tightly contained Mason jar for enjoyment at home on a cold, rainy Nashville night. One sip and I was in preggers heaven. Thank you Steph Becker!!!
When I begged her for the recipe, she gladly sent it my way. Since I'm a giver, I want to share it with you. But wait, there's more! Have you ever had a homemade marshmallow? Up until two years ago, I didn't know there was such a thing. Honestly. I thought they only came prepackaged in either miniature or giant sizes, complete with pictures of camp fires or huge smiling marshmallow men. Then, I saw a recipe on food network.com a la Alton Brown and thought, "I can do this!" I did and they were delicious. Making homemade marshmallows are now a holiday staple, something I do every year, gifting them lovingly to friends and family to go with their....wait for it....hot chocolate!
Hot Chocolate
from The Barefoot Contessa Cookbook by Ina Garten
2 1/2 c whole milk
2 c half and half
4 oz bittersweet chocolate, chopped
4 oz milk chocolate, chopped
1 tbsp sugar
1 tsp vanilla extract
1 tsp instant espresso of coffee powder
Heat the milk and half and half in a saucepan on medium heat to just below the simmering point, whisking occasionally. Remove the pan from the heat and add both chocolates, whisking until melted. When the chocolates are melted, add the sugar, vanilla extract and espresso and whisk. Reheat gently and serve immediately.
Homemade Marshmallows
Recipe courtesy of Alton Brown, 2007
Yield: Approximately 9 dozen marshmallows
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
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