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
Check out their calendar!
* 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.
I made lemon curd for the first time. This is big for me y’all. Cooking is my thing, baking or any cooking process that requires exact measurement is not so my thing. I’m getting better. Honestly, I have avoided this preparation for a while because of the attention and care required. The recipe involves butter and eggs, expensive ingredients. Ingredients not to be wasted.
Hurricane Flo (September 14th-ish to September 17th-ish) sparked a creative streak in me. I made vegan biscuits, chocolate chip cookies, and looked through my pantry and refrigerator for any and everything that pairs well to produce any edible food item. The idea for lemon curd struck me on Saturday, September 14th. I’ve long had a recipe from the Salud Cooking School https://www.wholefoodsmarket.com/service/salud-cooking-school-charlotte at Whole Foods Market. Shout out to Chef Mara Norris for making the best lemon curd to enter my mouth. I had all the ingredients except for eggs. On Monday morning (September 20th), I ventured out of my home after being cooped up for three days. The first item on my list...eggs. And a few other veggies and what not for lunch.
When I got home, I pulled out my butter and eggs to allow them to reach room temperature. I also measured out and gathered the other ingredients. That night, I made it the lemon curd. I followed the recipe, making sure to check off each step. The process was easy. The result was delicious!
Lemon Curd Recipe from https://www.wholefoodsmarket.com/service/salud-cooking-school-charlotte
This is my third year living in Charlotte, my second year attending the Yiasou Greek Festival https://yiasoufestival.org/. I enjoy the festival because I get to learn about and experience the Greek culture through food, cooking classes, witnessing the traditional dances, and through browsing the many vendors who display traditional jewelry and other items. The book store is also fascinating. This is where you’ll find reading materials, incense, cookbooks, children’s book, etc.
My favorite food offerings so far have been the baklava, the spanakopita, and the Loukamades. Baklava, a desert pasty, deliciously layered balance of sweet, savory flavors, is my must have food item of the festival. The sweetness is just enough and the spice of the clove is surprising in a good way. Sweetness and spiciness vary by recipe. Here, you will find the taste of cloves to be at the forefront. It’s not overpowering, just enough to counteract the sweetness of the honey. Spanakopita or spinach pie is my next favorite. They wrap the spinach and feta cheese in flaky phyllo. It’s warm, creamy, flaky, and just perfect! Last but not least, I suggest you try the Loukamades! Loukamades means fried dough. Every form of fried dough that I’ve experienced has proven to be a winner. And this fried dough is drizzled with honey!
The Yiasou Greek Festival is a highly anticipated event in Charlotte. Mark your calendar for the weekend after Labor Day!