Homemade Chocolate Dipped Candy Cane Marshmallows


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These are so good! Peppermint Bark, watch out! Easy to make, and a great gift, or holiday indulgence to that steaming cup of hot cocoa! ~Amy&Madeline

Homemade Chocolate Dipped Candy Cane Marshmallows

Marshmallow recipe:

3 packages unflavored gelatin
1 cup cold water, divided in half
1 1/2 cups sugar
1 cup corn syrup
1/4 tsp coarse salt
1 tsp vanilla
1/3 cup cornstarch
1/3 cup powdered sugar

Finishing ingredients:
Semi sweet, dark, or milk chocolate, melted
Crushed peppermint candy canes

In a small bowl, mix tiger powdered sugar and cornstarch.
Spray a 9×13 pan with non cooking spray. Coat pan with cornstarch mixture.
Set aside.
Save remaining mixture.

Using a stand mixer, place gelatin in mixing bowl, add water and let sit.

In a large sauce pan, place remaining half cup of water, corn syrup, sugar and salt. Stir and cook over medium high heat until mixture comes to a soft boil stage, 240 degrees, testing with either a candy thermometer or using cold water method.

Turn mixer on low, and slowly pour syrup down the sides of the bowl. When all the syrup has been added, turn mixer onto high and beat 12-15 minutes and bowl is lukewarm to the touch.

Pour into prepared pan, smoothing top with a lightly sprayed metal spatula. Dust top with some of the powdered sugar mixture.
Leave uncovered overnight. When set, dust board with remaining powdered sugar mixture. Loosen edges of pan with knife. Tun over onto prepared board and cut into desired shapes with a warm knife. Coat sides of marshmallows with powdered sugar. Store in an airtight container.

To assemble:

Line a baking sheet with parchment or wax paper.
Lightly place marshmallow top into melted chocolate, turning to coat. Carefully turn over and place on prepared pan. Sprinkle lightly with crushed peppermint candy . Continue with remaining marshmallows. Refrigerate to set.

Makes 18-24 servings

Recipe by Amy Richardson & Madeline Richardson

Hand-Crafted Butter And Bread Boulangerie Party Menu


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A Handcrafted Butter and Bread Boulangerie Party Menu! Perfect for a winter gathering! Today on KSL’s Studio 5!

Menu:
Hand-Crafted Butter
And Bread Boulangerie

Assorted Homemade Butters:
Homemade Fleur de Sel Butter
Apricot Orange Blossom Honey Butter
Black Pepper, Manchego, and Fresh Rosemary Butter
Candied Orange and Cranberry Honey Butter
Gorgonzola, Olive, and Walnut Butter
Candied Lemon Honey Butter

Assorted Breads: Mrs. Backer’s Pastry Shop, Gourmandise Bakery*
Parker House Rolls
Croissants
Swedish Limpa
Almond Pastry Ring
Rum Bread
Christmas Stollen
Baugettes
Assorted French rolls
French baguettes
Apple bread
Seven Grain Bread

Drinks:
Holiday Hot Chocolate and Hot Spiced Pear Cider

* tip to keep breads warm. Heat terra cotta tiles or paving bricks in 350 degree oven for 25 minutes. Wrap in cotton napkin or thin towel and place in the bottom of serving basket or tray.

Recipes:
Homemade Fleur de Sel Butter

3 cups heavy whipping cream
1 tsp Fleur de Sel

Place cream in food processor. Run on high for 10-15 minutes, or until butter comes together and milk separates. Remove and press out additional liquid either by hand or in a fine mesh sieve. Stir in salt, and refrigerate or freeze to keep fresh.

Makes 3/4 pound

Apricot Orange Blossom Honey Butter

1/2 cup Fleur de Sel Butter
1/4 cup + 1 tbsp finely snipped, dried apricots
4 tbsp powdered sugar
2 tbsp orange blossom honey
1/4 tsp vanilla

Mix all ingredients together until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.

Makes 1/4 pound

Recipe by Amy Richardson

Black Pepper, Manchego, and Fresh Rosemary Butter

1/2 cup Fleur de Sel Butter
4 tbsp finely grated, Manchego cheese
1/2 tsp black pepper
1-2 sprig fresh rosemary, leaves removed and finely minced

Mix together all ingredients until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.

Makes 1/4 pound

Recipe by Amy Richardson

Candied Orange and Cranberry Honey Butter

1/2 cup Fleur de Sel Butter
4 tbsp powdered sugar
2 tbsp fresh Candied Cranberries*
Candied Orange Zest
1 tbsp honey
1/4 tsp vanilla

Candied Cranberries and Orange Zest
1/2 cup sugar
1/2 cup water
Cranberries
Orange zest ribbons

Bring water and sugar to a boil, stirring occasionally. Add zest ribbons and cook for 2-3 minutes. With tongs are strainer, remove zest from syrup and place on parchment or wax paper. Repeat with cranberries. Let cool completely. If using as a garnish dust with super fine sugar if desired.

Mix together all ingredients until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.

Makes 1/4 pound

Recipe by Amy Richardson

Gorgonzola, Olive, and Walnut Butter

1/2 cup Fleur de Sel Butter
4 tbsp crumbled Gorgonzola cheese
2 tbsp finely chopped olives
2 tbsp finely chopped walnuts

Mix together all ingredients until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.

Makes 1/4 pound

Recipe by Amy Richardson

Candied Lemon Honey Butter

1/2 cup Fleur de Sel Butter
3 tbsp powdered sugar
Candied Lemon Zest*
1/4 tsp vanilla

Candied Lemon Zest:
1/2 cup sugar
1/2 cup water
Zest ribbons from 1 lemon

Bring water and sugar to a boil, stirring occasionally. Add zest ribbons and cook for 2-3 minutes. With tongs are strainer, remove zest from syrup and place on parchment or wax paper. Let cool completely. If using as a garnish dust with super fine sugar if desired.

Mix together all ingredients until smooth. Refrigerate or freeze to keep fresh. Serve at room temperature.

Makes 1/4 pound

Recipe by Amy Richardson

Panettone French Toast with Butter Brandy Cream Syrup


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Panettone is a Christmas morning tradition at our house. So I thought it might be fun to put an easy twist on this holiday classic!~Amy

Panettone French Toast with Butter Brandy Cream Syrup

4-6 thick sliced Panettone
2 eggs
1/4 cup cream
1/4 cup milk
1-2 tsp brandy or brandy extract
Butter

Whisk together all ingredients until frothy. Pour into a shallow pan.
Heat griddle to medium high.
Dip slices of panettone into egg mixture, coating evenly.
Place on hot griddle and cook until golden brown, turn and repeat.
Serve immediately with Butter Brandy Cream Syrup and whipped cream if desired.

Makes 4-6 servings

Butter Brandy Cream Syrup

1 cup sugar
1/2 cup lightly salted European style, butter
1/2 cup light whipping cream
1/2 tsp rum, brandy, or vanilla

In a medium sized saucepan, melt butter.
Add sugar and cream. Bring to a boil. Remove from heat and stir in flavoring.
Serve warm. Syrup thickens as it cools.

Makes about 1 3/4 cups

Recipes by Amy Richardson

Cranberry Wensleydale and Sage Quesadillas with Fresh Jalapeño Cranberry Salsa


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Cranberry Wensleydale and Sage Quesadillas with Fresh Jalapeño Cranberry Salsa

Wensleydale with Cranberries, cheese, thinly sliced
Mozzarella, grated
Fresh sage leaves, finely snipped
Small corn tortillas

On hot griddle pan place tortillas, place desired amount of cheese in the center. Sprinkle with a small amount of fresh sage. Let it start to melt, top with additional tortilla, turn to cook other side. Serve warm with fresh salsa.

Recipe by Amy Richardson

Fresh Jalapeño Cranberry Salsa
1 – 12 oz. pkg. fresh cranberries
3/4 cup sugar
1 medium jalapeño, remove seeds
1-2 green onions
1 small bunch fresh cilantro
1/4 tsp. cumin

Place all ingredients in a food processor. Pulse until mixture is coarsely chopped. Cover and refrigerate for several hours for best flavor.

Recipe by Sarah Barrett