Get the recipe and watch how Mendl’s Courtesan au Chocolate from The Grand Budapest Hotel is made here.
These marshmallows were pretty and delicious. The recipe I used is from the December issue of Bon Appetit magazine, and can be found here on their website. Next I want to try these rose water marshmallows created by Mimi Thorisson of Manger, my most favorite food blog ever!
It’s amazing to me how easy it was to make marshmallows. It sounds so complicated, but really it’s as simple as making a sugar syrup and mixing it with gelatin. Here are some pictures of how mine turned out:
My coconut layer didn’t turn out quite as fluffy as the orange one. I think this was because I let the sugar syrup go over the temperature it was supposed to be at.
They look oh-so-pretty rolled in powdered sugar and placed in a glass dish!
This post is a little late, since the grapes are all gone here, but I still wanted to share my grape juice with you. It is the easiest thing I’ve ever canned, and tastes delicious (although nothing like the store bought kind)! We always drink this mixed with seltzer to make sparkling grape juice on the holidays with my family.
Directions: Wash and preheat jars. Place 1 cup washed and stemmed grapes into each clean, hot jar. Add 1/4 – 3/4 cup sugar, and fill each jar the rest of the way with boiling water. Stir a couple of times, wipe rims, and screw on clean lids. Process in a hot water bath for 20 minutes. This juice gets better with time. To use just strain the grapes out and serve.
Jordan discovered salsa verde on one of our road trips, but it is $3-4 for a tiny little bottle. So my Mom, along with the habaneros, also grew tomatillos so we could try making our own! I made my salsa verde on the hot side, if you want to reduce the heat, omit or decrease the number of habaneros.
Makes: 6 pints or 12 1/2 pints
5 lbs tomatillos, husked, washed, and cored
1 onion, peeled and quartered
4-6 habanero peppers
4 jalapeno peppers
4 cloves garlic, peeled
1/2 bunch cilantro, washed
1/2 cup lime juice
1 Tbsp. cumin
2 tsp. kosher salt
1/2 tsp. cracked black pepper
Slice cored tomatillos in half or quarters and blend in a blender until smooth. Pour into a large saucepan. Blend the onion and garlic with a little of the lime juice and add to pan. Next blend the peppers, cilantro (remove roots), and remaining lime juice together. Be careful when adding this mix to the pan as you don’t want to breath in the hot pepper fumes. I kept the lid on the pan after adding the peppers to help keep them contained (remove the lid before cooking). Now add your salt, pepper, and cumin. Simmer, stirring occasionally for 20 minutes. Process 15 minutes in a water bath.
My husband loves hot stuff, and I mean really hot stuff. He’s eaten ghost peppers, which used to be the hottest pepper in the world until the Carolina Reaper came a long. They have such lovely names don’t they? I am not about to touch either of those peppers, which can burn their way through the pickers gloves. No thank you, I think I’ll stick to working with the lowly habanero (whose juice still got under my fingernail and burned all day long when I made my salsa verde).
This year my mom grew some habanero’s for him, and suffice it to say that they really grew. We have so many habaneros I don’t know what to do with them all. One of the plants even bent and broke off from the load! Since I am not a fan of spicy things, I haven’t been very good at keeping Jordan stocked up in things like hot sauce and salsa. I am definitely making up for that now with the multitudes of jars of salsa filling up our pantry. I made this salsa with my mom for the first time, and it turned out great!
10 cups tomatoes, chopped (about 6 lb. whole)
5 cups onion, chopped
5 cups green peppers, chopped and seeded
2 1/2 cups hot peppers (I used a mix of jalapenos and habaneros), chopped
1 1/4 cups cider vinegar
6 cloves garlic, minced
2 Tbsp cilantro, minced
1 Tbsp kosher salt
Place whole tomatoes into a large pot of water and boil 2 minutes to release skins. Place boiled tomatoes in cold water, the peels should come off easily now. Peel, core, and chop tomatoes. We chopped the peppers and onion in a food processor to make things a little quicker, this gives a finer textured salsa. If you want chunky salsa you might want to chop by hand. Mix all ingredients together in a pan and simmer 10 minutes (or more if you want thicker salsa). Ladle into jars, wipe jar rims, and screw on lids. A helpful guide to water bath canning can be found here on the Ball website. Process jars 15 minutes.
We had lots of tomatoes this year from my parent’s and grandparent’s gardens, so I made some sauce with my Mom. She makes a ton of it every year, and has taught me how. We use this sauce for pizza, spaghetti, and in other dishes.
This post is more of a how to than a recipe since I didn’t include measurements. As a general rule 20 lbs of tomatoes will make 7 pint jars, but it also depends on how thick you like your sauce. For my sauce I don’t remove the tomato seeds or skins, and instead blend them up together in a blender. It’s quite fun and easy, without the mess of pressing them through a sieve or using a food mill.
Wash, cut off ends (and bad spots), and core tomatoes. Place into a large pot with about 1/2 inch of water in the bottom. Cook tomatoes until they are swimming in their own juices. Pour tomatoes into a colander to drain (you can save the nutritious tomato water if you wish). Blend in batches that fit in your blender with garlic and fresh herbs. The amount of seasoning you add is up to your taste buds, but I generally added 2-3 cloves garlic and a small handful of fresh herbs to each blender batch. For a plain sauce just omit the seasonings. Pour the pureed tomatoes into a pot, add salt and pepper to taste, and cook to desired consistency.
While sauce is thickening up (it shouldn’t take too long since we already got lots of the water out), set up your canner, jars, and lids. Put 1 Tbsp. lemon juice in each pint jar, or 2 Tbsp. in each quart jar depending on what you are using. When sauce has reached desired consistency, ladle into jars, wipe jar rims, and screw on lids. A helpful guide to water bath canning can be found here on the Ball website. Process jars 35 minutes.
After having a divine strawberry basil sorbet at Milk & Honey in Chattanooga, I decided to try and make it myself.
Makes: 1400 ml, (~1 1/2 qt)
4 cups sliced strawberries (or 1 1/2 lbs or 2 pints whole)
1 cup sugar, heaping
1/4 cup fresh basil, chopped
1 1/2 tsp lemon juice
Sprinkle sugar over strawberries and stir lightly, then cover and let rest one hour. This draws out the juices from the strawberries. When the hour is up puree all ingredients in a blender until smooth. Place in fridge and wait until chilled completely (several hours) before churning in your ice cream maker. Alternatively, you can pour the mixture into containers and freeze in your freezer by stirring every 20-30 minutes until hard.