by Kathy Douglas | Dec 4, 2017 | Candy
Unlike the store bought version, homemade marshmallows have a soft and puffy texture with delicious flavor making them a unique holiday treat. Perfect for gift giving, peppermint marshmallows are ideal for floating in a cup of hot cocoa or just eating out of the tin. While the recipe is not complicated, it does take a little time and requires a candy thermometer.
Grapeseed or canola oil as needed
2 ½ packages granulated gelatin, ¼ ounce per package
1 ½ cups granulated sugar
¾ cup corn syrup
¾ cup honey
1 ½ teaspoons peppermint extract
½ cup finely crushed candy cane
¼ cup confectioners sugar
2 tablespoons cornstarch
Brush a 9×13 sheet pan, bottom and sides, with oil then line with a piece of parchment to cover the bottom. Add the gelatin to ½ cup water to bloom; set aside.
Over medium-high heat, in a heavy-bottomed saucepan combine the sugar, syrup, and honey with 1 ½ cups of water stirring to dissolve the sugar. Bring to a boil, and stop stirring when it reaches a boil. Wash down the sides of the pan occasionally with a brush dipped in water and continue to cook without stirring until the sugar reaches 252 degrees on a candy thermometer. The sugar mixture should be a light caramel color. Remove from the heat and cool to 210 degrees.
While the syrup cooks, melt the gelatin in a bowl set over a saucepan of simmering water making sure the bowl doesn’t touch the water. When completely melted and warm, remove from the heat and stir the peppermint extract into the gelatin. When the sugar mixture reaches 210 degrees, add the gelatin mixture and stir until well combined. Pour into the work bowl of a stand mixer and add the whisk attachment. Whip on high until soft peaks form and the marshmallow turns white and shiny. This could take 12-15 minutes.
When soft peaks have formed, pour into the prepared pan and spread evenly using a spatula lightly coated with oil. Smooth the top and cover evenly with the crushed peppermint pressing into the marshmallow. Cool completely for 6 hours or overnight.
Whisk together a mixture of the confections sugar and cornstarch for dusting. Dust a work surface very lightly and turn out the marshmallows from the pan. Remove the parchment and dust the bottom with the sugar/cornstarch mixture. Turn over and cut into 1½ inch squares. Continue to dust the cut sides with sugar/cornstarch mixture. Store in an airtight container for 1 month, makes 48 marshmallows.
by Kathy Douglas | Nov 28, 2017 | Desserts
Whether you and your holiday guests are Peppermint Bark fans, or not, everyone will enjoy this fantastic dessert – two-layers of cheesecake, one dark chocolate and one white chocolate topped with peppermint candy. Our recipe starts with a chocolate cookie crumb bottom topped with a layer of dark chocolate cheesecake. Next, a white chocolate cheesecake layer is added, and the cake is finished with a white chocolate ganache topping sprinkled with crushed candy canes.
To ensure a smooth, creamy texture for your cheesecake, have the cream cheese and eggs at room temperature. Additionally, this recipe uses a water bath (Bain Marie) technique to bake the cheesecake. This gentle method prevents your cheesecake from cracking in the center. Be sure to carefully wrap the springform pan with three pieces of heavy-duty foil to prevent the water from leaking into your cheesecake.
INGREDIENTS
Crust
2-1/2 cups high-quality, crisp chocolate cookies
1 tablespoon sugar
Pinch salt
¼ cup butter, melted
Chocolate layer
7.5 ounces high-quality bittersweet dark bar chocolate (preferably Scharffen Berger 70% Cocoa Bittersweet or Ghirardelli Chocolate), chopped
3 packages cream cheese, 8 ounces each at room temperature
1 cup sugar
1 ½ tablespoons flour
¼ cup unsweetened cocoa powder
3 extra large eggs, room temperature
1 ½ teaspoons pure peppermint extract
White chocolate layer
2.5 ounce high quality, white bar chocolate, preferably Ghirardelli, chopped
1 package, cream cheese, 8 ounces, at room temperature
7 tablespoons sugar
1 ½ teaspoons flour
1 extra large egg, room temperature
½ teaspoon peppermint extract
Topping
¼ cup heavy cream
5.5 ounces high-quality white chocolate, finely chopped
½ cup finely crushed candy canes
INSTRUCTIONS
For crust:
Preheat oven to 325°F. Butter 9-inch-diameter springform pan. Add a round piece of parchment to the bottom of the pan; butter the parchment.
Place the cookies in a food processor and grind until finely ground, Add the sugar and a pinch of salt and process until combined. Add the melted butter and process until well blended. Press crumbs evenly onto bottom only of the prepared pan. Bake just until set, about 8 minutes. Cool, leaving the oven on. When cooled, wrap the outside of the pan carefully using three layers of heavy-duty foil and be sure to keep the foil tight to prevent the water from leaking into your cheesecake. Place in a large roasting pan.
For the dark chocolate layer:
Stir chopped chocolate in metal bowl set over a saucepan of simmering water until melted and smooth. Do not let the bowl touch the water. Remove and cool chocolate until just lukewarm. Meanwhile, In a stand mixer fitted with a paddle, beat the cream cheese, sugar, flour, and cocoa powder until smooth. Add in the eggs one at a time, mixing well after each addition. Add the peppermint extract, mix in well, then add the chocolate and completely combine. Pour the filling over the crust; smooth the top. Add hot water to the roasting pan about halfway up the side of the springform pan. Place in the oven and bake the chocolate layer until the center is just softly set and starting to puff around the edges, about 50 minutes. Remove from the oven and cool in the pan for 5 minutes. While the chocolate layer bakes, make the white chocolate layer.
For the white chocolate layer:
Stir chopped white chocolate in metal bowl set over a saucepan of simmering water until melted and smooth. Remove the bowl and cool the chocolate slightly. In a stand mixer fitted with a paddle, beat the cream cheese, sugar, and flour until smooth. Add the egg and mix well. Add the peppermint extract, then add the melted white chocolate and mix until well combined.
Starting at the edges, carefully spoon the white chocolate batter over the warm dark chocolate cheesecake; smooth the top. Place back in the oven and bake until the white chocolate filling is set in the center, about 30 minutes. When set, turn the oven off, open the door to release some heat, then leave in the oven one hour. Remove from the oven and carefully lift out of the water bath; remove the foil. Cool 15 minutes then run a thin knife around sides of cake to loosen from the pan. Cool completely in the springform pan, cover and chill overnight in the refrigerator.
For topping:
In a small saucepan over low heat, heat the cream to a simmer, stirring frequently. Meanwhile, place the finely chopped white chocolate in small bowl set over warm water on low heat. Stir often until melted. Remove from the heat and stir until smooth.
Add two-thirds of hot cream to melted white chocolate and gently stir to incorporate and then whisk until smooth. Gradually stir in remaining cream. Pour immediately into the center of the cheesecake, spreading into a smooth circle about ½” from the edge all the way around. Immediately top with the crushed candy cane pieces, pressing them into the white chocolate ganache. Chill in the refrigerator until the ganache is set.
Release the springform pan and remove the outer ring. Transfer cheesecake to platter. Let stand 2 hours at room temperature before serving. Makes 16 servings.
by Kathy Douglas | Nov 21, 2017 | Frozen Desserts
A perfect holiday treat – ginger infused gelato accented with a cranberry sauce swirl. We whisked leftover Thanksgiving cranberry sauce with maple syrup and added it with bits of candied ginger to give this cool treat some spicy heat.
INGREDIENTS
2 cups whole milk
1 cup heavy cream
2″ piece of ginger, peeled and sliced into 1/4″ rounds
Pinch of salt
4 egg yolks
¾ cup sugar
1 cup cranberry sauce
3 tablespoons maple syrup
¼ cup very thinly sliced candied ginger
Finely sliced candied ginger for garnish
INSTRUCTIONS
In a heavy bottom saucepan, combine the milk, cream, fresh ginger, and salt. Place over medium-low heat and cook, stirring occasionally until bubbles start to form around the edges and the mixture reaches 170 degrees. Remove from the heat, cover, and set aside to infuse the ginger for one-two hours. Pour the milk/cream mixture through a fine-mesh sieve to strain out the ginger pieces, pressing on the ginger to extract all the liquid. Return the strained liquid to the pan and reheat to 170 degrees.
In a bowl, whisk the eggs until smooth. Gradually add the sugar and whisk until the mixture is thick and pale yellow and the sugar had dissolved into the eggs. Temper the eggs by slowly adding the hot milk/cream while whisking constantly. Return the mixture to the pan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and it reaches 185 degrees. Do not boil.
Fill a large bowl with ice. Place a medium bowl in the center of the ice. Pour the mixture through a fine mesh strainer into the clean bowl set over the ice and cool completely, stirring occasionally. When cooled, cover, and refrigerate overnight.
The next day in a small bowl whisk the cranberry sauce with the maple syrup. Set aside.
Pour the custard into an ice cream maker and freeze according to manufacturer’s instructions. During the remaining 5 minutes of freezing, add the chopped ginger. During the last 30 seconds, add half the cranberry sauce mixture. Transfer the ice cream to a freezer-safe container, layering with the remaining cranberry sauce, and place in the freezer for at least four hours before serving. Makes 8 servings.
by Kathy Douglas | Nov 17, 2017 | News & Events
It’s time to celebrate the Holidays! Join us at Williams-Sonoma Louisville in the Mall St. Matthews for our Holiday Hors d’ oeuvres Party
Look for Chef Kathy on Saturday, December 9th at 1:00 in Williams-Sonoma Louisville-Mall St. Matthews. Learn some quick and easy Holiday Hors d’ oeuvres while you sample tasty bites.
Learn to make:
Cheese Truffle Tasting
Apple & Bacon Flatbread with Onion Jam and Rosemary
Chocolate-bottom Cheesecake Mini Tarts
by Kathy Douglas | Nov 14, 2017 | Entrees
Our Spicy Turkey Chili will change your mind about Thanksgiving leftovers. Seasoned with three chilies and smoky cumin, it’s the perfect leftover-makeover dish. To match up with the chili’s heat and keep the flavor, we melt in cheddar cheese and sour cream right before serving. Top it with scallions, cilantro leaves and more sour cream and cheddar for a deliciously comforting dish on a cold day.
INGREDIENTS
1 ½ tablespoons olive oil
1 ½ cups chopped onion
2 cloves minced garlic
3 cups shredded leftover turkey
2 15-ounce cans cannellini or white kidney beans, drained
1 ½ teaspoons Ancho chili powder
1 ½ teaspoons Chipotle chili powder
1 ½ tablespoons toasted ground cumin
1 teaspoon oregano
½ teaspoon salt
Pinch cayenne pepper or to taste
1 4-ounce can chopped green chilies
2 cups turkey or chicken stock, more if needed
½ cup shredded cheddar cheese
¼ cup sour cream
Garnishes:
Chopped scallions, white and green parts
Cilantro leaves
Sour Cream
Shredded cheddar cheese
INSTRUCTIONS
In a large pot heat the olive oil. Sauté onion and garlic over medium heat for 5 minutes or until tender. Add shredded turkey, beans, chili powders, cumin, oregano, salt, cayenne, and green chilies. Add 2 cups of unsalted stock. Stir to combine and simmer, covered, on low for 2 hours.
Stir in the cheese and sour cream. Bring the pot back to a gentle simmer watching carefully to prevent the chili from boiling. Simmer the chili for 15-20 minutes, adjusting with additional stock to achieve the right thickness.
Serve in warmed bowls with garnishes on the side for topping. Makes six servings.
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