Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Tuesday, August 6, 2013

Alton Brown's Homemade Marshmallows

Homemade Marshmallows on the Food Network

Remember my Summer Bucket List? I'm checking stuff off. This weekend I made marshmallows from scratch.

Water, Sugar, Gelatin, Corn Syrup, Kosher Salt and Vanilla

They were AWESOME. A bit messy, but delicious. It was my first time making candy. You make a syrup with the sugar, corn syrup & water, then pour it into the mixer with the gelatin. I was worried that I wouldn't be able to clean my saucepan afterwards, but it was fine.

Whip it good


Spread in pan (prepared with cooking spray & mixture of half cornstarch, half powdered sugar) with an oiled spatula

After three hours, up to overnight, you turn them onto a cutting board and slice them with a pizza cutter. It was messy and I forgot to take a photo. 

Make s'mores immediately.

We were going to have a fire to roast the marshmallows, but it was too windy

Gooey perfection.

Alton Brown has never led me astray. 

Now go make some candy.




Monday, July 2, 2012

Weekend Disasters


There were some disasters of varying degrees this weekend – garden, chicken, rubber ducky and cooking.

I’ll start with the most serious disaster – my sweet silkie hen.  I’m dealing with my first chicken injury, and I don’t know who is more traumatized, me or the chicken.

My sweet girl Dresdy (who is of course at the bottom of the pecking order) has an open fracture and/or dislocation of her wing. It’s at the end of her humerus. I noticed on Friday that she had a lot of poop on her back and wing area, which she was holding a little awkwardly. I asked Jay if he’d looked closely at her, and he thought it was just poop. I figured that she walked under the area where the other girls were roosting or something. Saturday morning I let the flock out and I decided that Miss Dresdy at the very least needed a bath. So I grabbed her and threw her in the kitchen sink… she had even more poop on her, poor thing. So I started washing away the poop, which she tolerated pretty well. I noticed that she was still holding her wing awkwardly even after I’d rinsed away anything that could be causing her wing to get stuck. Then, to my horror, I saw what looked to be the end of her bone sticking out. I tried to get a better look, but when I moved her wing too much, she started to struggle. I figure that she probably fell backwards off of her roost and hurt it while flailing around – she’s my klutz chicken.

I washed the area thoroughly, rinsed with hydrogen peroxide and smeared her with antibiotic ointment.  I crushed half a baby aspirin and put it in her water with some sugar and have been feeding her scrambled eggs, a large ratio of ultra kibble and mealworms. She’s isolated in a box with wood shavings in the downstairs bathroom. She’s been a model houseguest and has been eating and drinking lots, and seems happy enough - she’s been scratching and making happy noises. I’m sure that she is loving that she doesn’t have to compete for food and water right now.

In my internet research, I’ve seen that some people have amputated their chicken’s wings that have been similarly injured. Believe it or not, she seems like she can use the wing more or less. I need to get a better look at it, but Jay has been working a lot and it seems more like a 2 person job so that she doesn’t struggle. I’m at a loss for what to do… I don’t want her to suffer, but she seems to be okay for the most part and not in any pain. I would think that if she were in pain that she would have been moping around a lot more. Tonight I’m going to let her outside for a little while in a separated area… I’m sure that she misses her friends.

Here are some pictures of Sweet Dresdy in the sink:



The second chicken debacle happened yesterday afternoon. I’ve been letting the chickens free range whenever I’m home and up to yesterday, they’ve always stayed more or less in the yard. I let them out early in the day and they were fine the last time I’d checked on them, which was around 3pm. At 4pm, they’d vanished; nary a feather to be seen. I was mostly concerned because it was so hot out (nearly 100 degree heat index) and they’d wandered away from their water, which of course is incredibly important on hot days. I was hoping they’d come back, but eventually Jay and I went into the neighbor’s overgrown yard to track them down, since we’d heard chicken noises. We found them huddled by the fence panting and looking dazed. I grabbed Ginger (one of my Red Stars) and we herded four other chickens back into their enclosure. Thinking that they’d be hungry and thirsty, we went back to where the others had disappeared and put down the water. Immediately, the rest of them ran up to get a drink and some treats. I was able to carry two more chickens back that time.

You haven’t lived until you’ve been sans-bra,  in your dirtiest t-shirt and sweatpants, drenched in sweat, getting eaten alive by mosquitoes while in your neighbor’s yard yelling, “Here chicky, chicky!”

You also haven’t lived until you’ve had a chicken tucked under each arm, trudging back to your house on display for the entire neighborhood to see. Again, without a bra.

Eventually we rounded all of our chickens up except for one (our runt that we call Johnny). She came home less than an hour later. I imagine that they all would have come back, but you never know. No more unsupervised free ranging in the backyard until we replace our fence.

The gardening disaster came from our little derecho (Land Hurricane) that blew through Friday night/Saturday morning. My dear husband slept through the whole thing… I thought there was a tornado outside and the entire house was shaking. It was a scary night. Apart from numerous tree branches and other debris strewn about, our garden took the biggest hit. My cilantro was uprooted, along with some onions… my zucchini plant blew over, and two corns stalks blew over, but seem to still be okay. Everything was more or less flattened to the ground. I’ve tried to disentangle my plants as best I can. Fortunately my peppers were shielded by the wind by my tomato cages… they all seem to be doing pretty well.

As far as my garden’s yield, I’ve gotten one cucumber off my plants and I have a few others that are just about ripe. We threw the ripe cucumber in whole with Jay’s pickles. Once I get a larger group ripened, I’m going to make some fridge pickles. Canning them is pointless – pickles don’t last in our house. Jay can eat a jar of pickles in one sitting. No joke. I have a few zucchini that should be ready to pick this week. For some reason, some of the flowers didn’t set fruit. There have been more bees buzzing around lately, so hopefully they’ll get to producing.

My cooking disaster came when I tried to make the bacon ice cream. I don’t think that I cooked the bacon crunchy enough and I probably should have used two baking sheets so that the pieces didn’t overlap as much. I also wasn’t a fan of the amount of buttermilk in the recipe. It ended up making the ice cream pretty sour. Next time I’m going to try for a standard ice cream… maybe vanilla or if I get crazy, mint chocolate chip. Of course what I’d really like to try is making s’mores ice cream.

The smallest disaster took place on Saturday during the 1st annual Marshyhope Duck Derby and Festival, benefiting the library. Angela (HotFrugal)  roped me into volunteering at the Duck Derby by helping to sell books with the Friends of the Library.

How many rubber duckies does it take to fill a front-loader? Apparently about 3,000.


Tell me that's not one of the cutest things you've seen in your entire life.

The disaster came after the front-loader dumped the duckies into Marshyhope Creek. The tide table had been consulted and the ducks were supposed to go with the flow of the water towards the festival and finish line. The ducks had other ideas and once they tasted freedom, they headed under the bridge against the current, nestling cozily into the shore on the opposite side of the creek.

There was eventually a re-launch thanks to the Boy Scouts. The ducks finally made the half mile float down to the finish line where the festivities were being held. There was much excitement when the ducks made their appearance around the bend. People were cheering them on, waiting patiently. It took about an hour for them to go the final 500 feet. Oh, and did I mention that it was 100 degrees?

Here they are about half an hour after their re-release. You can see the bridge that they were initially released from in the photo.


I think that next year, people should be allowed to soup up their ducks with Co2 cartridges or little sails. Although in this case, the sail would have worked against the ducks, as the wind was what caused the problems to begin with.

Current events --
Here's hoping to having a drama-free week with no more disasters or injuries. Especially since my husband will only be home one day this week. :(

The good news is that our siding is coming in this week! We'll be in home project overhaul for the next few weeks and my BIL's will be here to help... so my house is about to be full again. 

Having people around all of the time is a big adjustment for me, as I like my peace and quiet. So I will try to enjoy my time alone this week while I have it, even though I'll miss Jay. Unfortunately, most of my time will be spent catching up on my non-profit job.  Yes, at this point it's a job, not a volunteer position.  It takes up way too much of my time to be anything other than a job.  A dreadful, unpaid job that is not fun and offers me little satisfaction. The organization is great, but I was horribly misled when I took over. Not cool.

Meh.

/rant






Thursday, June 14, 2012

Bacon Ice Cream? Yes please!

Saw this on CNN today. I am definitely making it!

http://eatocracy.cnn.com/2012/06/14/burger-kings-bacon-sundae-is-for-amateurs-make-bacon-ice-cream-at-home/?hpt=hp_bn11



Boozy, Nutty, Buttermilk Bacon Ice Cream
1 pound smoked bacon (not thick cut)
1/4 cup brown sugar
1/8 tsp cayenne pepper
1 cup pecans
2 Tablespoons bourbon
4 egg yolks
1/2 cup brown sugar
2 cups heavy cream
1 1/2 cups buttermilk

Chop bacon into 1/2 inch pieces, dredge them in brown sugar. Scrunch pieces of aluminum foil to cover the surface of a baking sheet – the excess fat will drain into the channels. Lay out the bacon on the foil making sure not to overlap pieces. Sprinkle lightly with cayenne pepper, then bake in a 350°F oven until crispy.
After the first 10 minutes, check every 5 minutes to make sure that it is not burning. Remove, cool and set aside.
Chop pecans very finely and toast them in the same 350°F oven for about 10 minutes, watching carefully to make sure they do not burn, but give off a nice, nutty odor. Pour them into a single layer in a flat bottomed container and pour bourbon over them while they are still warm. Set aside.
Whisk together egg yolks and sugar until they are thoroughly mixed. In a saucepan, heat heavy cream and one cup of the buttermilk to 150°F. Pour a thin stream of the cooked cream and buttermilk mixture into the eggs and sugar, stirring until the ingredients are thoroughly incorporated. Chill the custard for 4 hours or until very cold, but not frozen.
Once it has chilled, stir in the rest of the buttermilk, pour the mixture into an ice cream maker and mix until very thick. Turn off the machine and gently stir in the candied bacon and the nuts.
Spoon it all into a container with a tight-fitting lid. If there is a gap between the custard and the lid, press a sheet of plastic wrap against the surface of the mixture to prevent ice crystals from forming.
Remove ice cream from the freezer 10 minutes before serving.
If you don't have an ice-cream maker either place the bowl in the freezer and remove every half hour to beat with a whisk or electric immersion blender or pour the mixture into a 1-pound coffee can and seal it tightly.
Place that can into a 3-pound coffee can, layer ice and rock salt around it and seal that tightly as well. Roll the large can between your feet or between two people for 10-15 minutes.
Then open the can, take the smaller can out, clean it off, unseal, and stir the contents. Reseal the can, pack it into the larger can, place in more ice and rock salt and repeat the process until the mixture is semi-frozen. Pour it into a fresh container and place in the freezer until it reaches desired solidity.