MJ's Moderation

Home-Made Minty Marshmallows

Home-made marshmallows?  Why bother when you can get perfectly acceptable ones from a bag, right?  Well, yes.  However, once you taste the REAL thing - the silky fluff melting a-top your hot cocoa... or the crispy, caramelized taste of them over an open flame - you'll wonder why you didn't try these sooner!  Most definitely worth the effort. Fun and easy, too!

You must use a STAND-style mixer for this recipe (KitchenAid, Sunbeam, etc.)  - and also have access to a candy thermometer. Note: It's also best to avoid making these on a very humid or rainy day, as it can affect the setting time.

INGREDIENTS:
2 envelopes of Knox plain (unflavored) gelatin
1/2 cup of water

1-1/3 cups granulated sugar
1/2 cup plus 2 Tbsp. of light Karo corn syrup
1/3 cup water
1/4 tsp. salt
1 tsp. mint extract
1 tsp vanilla extract

1/4 cup powdered sugar
1/4 cup corn starch

DIRECTIONS:
Before starting, prepare an 8x8 cake pan by spraying the sides and bottom of pan with Pam (or other vegetable oil spray.)  Next, cover the bottom with a piece of parchment paper* that has been cut to size and also sprayed with Pam.  (You may also dust lightly with corn starch or powdered sugar.) Cut an additional piece of parchment that matches the size of the pan and set that aside.

In the large mixing bowl of a stand mixer, pour in 1/2 cup of cool water and sprinkle two envelopes of unflavored powdered gelatin on top of it. Let stand for a few minutes to "bloom."

In a stovetop saucepan add 1-1/3 cups granulated sugar, 1/2 cup plus 2 tablespoons of light Karo corn syrup, and 1/3 cup of water.  Stir to combine and bring to a boil over medium-high heat. Boil gently for 5 minutes while stirring constantly (or until temp. reaches 240 degrees F on a candy thermometer.)  Remove from heat.

Using the whisk attachment, start mixer on low and combine the gelatin and water. With mixer still on low, slowly pour the stream of hot sugar syrup into the gelatin mixture, being careful not to pour syrup directly onto the beater. After completely combined, beat on low for a few minutes and then turn beater to medium-high. Once mixture starts to fluff up (after a few minutes) add 1/4 tsp. salt and the flavoring extracts.  Continue beating until fluffy, stiff peaks form - approximately 8 to 10 minutes. If the peaks are still too soft or runny - beat a few minutes longer until they hold their shape.

Pour mixture into prepared pan, smoothing evenly as best you can.  Spray the additional piece of parchment paper that has been cut to size with Pam (or other vegetable oil spray) and place gently on top of the marshmallow mixture.  Set pan in a cool, dry place and allow to set at least 4 hours or overnight.

Once set (they will feel dry and springy to the touch) remove the top parchment paper and invert pan on a large platter or cookie sheet.  Peel off bottom piece off parchment paper. Into a small bowl sift 1/4 cup cornstarch and 1/4 cup powdered sugar.  Using a clean large scissors, cut the marshmallow square into even 1-inch (approx.) strips, and then cut each strip into 1-inch squares. Dust each square in the powdered sugar/cornstarch mixture and shake off any excess.  Place on a clean cookie sheet until ready to package or store.  These keep very well in a covered, air tight container for several weeks.

*Waxed paper will work as well.

Craft suggestion: Place 6 or 8 in a cellophane treat bag and tie with ribbon or twine to give as party favors or as part of a hostess gift with hot cocoa mix.

YUM!!

Spring Rolls, Asian-Inspired

This is Katelyn's favorite new light meal - lots of veggies and a bright Asian twist.

Ingredients:
1/2 to 1 lb of fresh small/medium sized shrimp [raw]
1/2 to 1 lb pork tenderloin
one bunch fresh cilantro
one package fresh bean sprouts
one package fresh carrot shreds
thinly sliced cucumber [optional]
one package rice noodles [found in Asian section of grocery stores]
one package of rice paper [found in specialty Asian grocery stores]
teriyaki marinade
sesame oil - 1 Tbsp. or more if needed
salt
pepper
juice from one lemon or lime [whatever you have on hand]
peanut dipping sauce [optional]
 
Directions:
1. Peel shrimp and rinse. Heat skillet or saucepan with sesame oil. Season shrimp with salt, pepper, and lemon/lime juice. Saute shrimp in skillet about 2-3 minutes on both sides until pink and plump. Set aside to cool. Cool slightly and refrigerate until ready to use.

2. Pre-heat oven to 350 degrees. Season pork tenderloin with salt and pepper and baste with teriyaki marinade [you can marinate the pork a few hours before hand as well.] Place in baking pan and bake for about 30 to 40 minutes or until done. Check pork every 10 minutes or so and brush with marinade. When properly cooked, pork should have juices run clear and have a meat thermometer register an inside temp. of 160 F degrees. Cool slightly and refrigerate until ready to use.

(The above two steps can be done up to a day in advance.)

3. Boil rice noodles according to package instructions. Rinse with cold water, drain, and set aside.
 
4. Cut up chilled shrimp and pork into bite size pieces.
 
5. Prepare rice paper one sheet at a time. Take a shallow pan and filled with hot water and then place a sheet of rice paper in the water for about 10 seconds until it is "cooked" or re-hydrated. Spread rice paper out onto a clean surface, such as a cutting board.
 
6. Starting about one inch from the bottom, place a couple of pieces of chopped shrimp and pork. Add noodles, carrots, sprouts, sliced cucumber, and cilantro on the rice paper.
 
7. To roll, fold both sides into the middle and then roll from the bottom [where the filling is] up towards the top. Place fold side down on serving platter.
 
Rolls are cut in half on the bias and served chilled with dipping sauces such as teriyaki marinade, thai peanut sauce, chili sauce, or regular soy sauce.
 
To store, place rolls in sealed plastic container and put a moist paper towel inside to keep the rice paper from drying out. Will keep refrigerated in this manner nicely for about a day or two. Makes about one dozen.