For the past 5 years or so, my contribution to Thanksgiving has consisted of at least two vegetable sides that are not often at my family’s table. Brussels have become a favorite and this year I chose to add roasted carrots to my family’s Thanksgiving table. I, of course, use carrots for my mirepoix. Boiled carrots are not my fave and I’ve never thought to have them included as a part of my dinner. About a month ago, I purchased a bunch of carrots from the Charlotte Regional Farmer’s Market www.ncagr.gov/markets/facilities/markets/charlotte/. I purchased them without knowing what I’d do with them. Once home, I scrubbed them and removed the tops. Side note: Keep the tops, y’all. You can freeze them and use them to create your very own veggie or chicken stock. I elected to half the carrots and roast them. My first batch turned out well, so I decided to make them again for Thanksgiving. Here’s what I did:
I’ve stepped my baking game up a notch. I made a cake! First ever from scratch. Thank goodness I had my mom by my side. I’ll say it again, baking has never been my thing. I’m challenging myself to step out the box. I found a recipe for a Champagne Pound Cake aspire. tv/recipes/champagne-pound-cake/ while browsing Instagram.
Once you've had handmade marshmallows, I promise you'll never buy them from a store again. These pillowy squares are fluffy and lightly sweetened. This recipe yields a load of marshmallows, at least 50, perfect for sharing and gift giving, which means that if I know you, you’ll probably get a tub of marshmallows from me this holiday season :).
Recipe credit again goes out to the incredible chefs at Salud! Cooking School at https://www.wholefoodsmarket.com/service/salud-cooking-school-charlotte
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* Vegetable oil, for brushing
* 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
* 3 cups granulated sugar
* 1 1/4 cups light corn syrup
* 1/4 teaspoon salt
* 2 teaspoons pure vanilla extract
* 1 1/2 cups confectioners' sugar
1. Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
2. Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
3. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
4. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
5. Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat.