Holiday recipes

Recipes Enjoy a sweet holiday treat

Marshmallows

The marshmallow has been enjoyed in one form or another since 2000 BC. Originally this gooey confection was created by whipping the sap of the marshmallow root with honey. In the early 1800s, French candy makers combined the marshmallow sap with egg whites and sugar which was then whipped by hand. By the late 1800s, the marshmallow sap was replaced with gelatin, creating the modern marshmallow that we know and love. From roasting over a campfire to cereal treats and hot chocolate, marshmallows bring a little touch of joy to everyday moments and they are simple to make at home for an extra special treat.

Ingredients:

1 cup powdered sugar, divided plus more for dusting ⅓ cup cornstarch 1 cup cold water, divided 2½ tablespoons unflavored gelatin, about 3 (0.25-ounce packets) ⅔ cup light corn syrup 2 cups granulated sugar ¼ teaspoon salt 2 teaspoons vanilla extract by CONNIE SUTTON

Instructions:

Line a 9×13-inch pan with parchment paper. The parchment should be longer than the pan so you can use it to pull the marshmallows out. Spray it liberally with non-stick cooking spray and set aside.

In a small bowl, whisk together ½ cup powdered sugar and cornstarch and set aside.

Pour ½ cup of the cold water into the bowl of an electric mixer fitted with the whisk attachment. Sprinkle the gelatin over the water and let bloom until firm, about 10 minutes.

Meanwhile, combine the remaining water and the corn syrup in a medium saucepan. Pour the sugar into the center of the saucepan and add the salt.

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Place the pan over medium-high heat and bring to a boil until the sugar has dissolved completely and the syrup reaches 240 degrees Fahrenheit, about 8-10 minutes.

Turn the mixer on low speed and carefully pour the hot syrup directly into the bloomed gelatin, avoiding the side of the bowl as much as possible. Gradually increase the speed to high and whip until the mixture is very thick, white, and glossy, about 10 to 12 minutes, scraping down the bowl as needed.

Add the vanilla extract and mix until just incorporated, no more than one minute.

Working quickly, scrape the mixture into your prepared pan using a silicone spatula that has been sprayed with non-stick cooking spray.

Smooth the top into an even layer. Sift half of the powdered sugar-cornstarch mix over the marshmallow slab. Cover with plastic wrap loosely and let sit overnight at room temperature.

The next day, turn the marshmallow out onto a parchmentcovered cutting board and remove the paper from the top of your marshmallow slab. Sift the rest of the powdered sugar-cornstarch mix over the slab once again.

Using a pizza cutter sprayed with non-stick cooking spray, cut marshmallows into desired shapes and dust cut edges with extra powdered sugar to prevent sticking.

A homemade twist on a holiday classic

Eggnog

by CONNIE SUTTON

It’s believed that eggnog started life in Britain as the “posset,” a hot, milky, ale-like drink with eggs and figs consumed by monks. By the 17th century It was a popular tradition among the wealthy to use this eggy beverage blended with sherry as a toast to one’s health and prosperity. When the brew was brought to the New World, colonists added their own twist. The rum that came from the Caribbean was considerably less expensive than the other liquors from England. With the readily available supply of milk, eggs and rum, this American version quickly became a popular drink for people of all classes. By the 1700s, eggnog was a familiar fixture during the holiday season. Each region would adapt the drink to their personal tastes adding rum, whiskey or brandy. No matter which way you prefer your eggnog we think you’ll agree, sugarlaced supermarket versions can’t hold a candle to homemade goodness.

Ingredients:

2 eggs, well beaten 1 can sweetened condensed milk 1 teaspoon vanilla ¼ teaspoon salt 1 quart whole milk 1 cup heavy cream, whipped Nutmeg to taste

Directions: Beat eggs, canned milk, vanilla, salt and milk for 5 minutes. Blend in whipped cream. Sprinkle nutmeg on top. Chill 2 to 6 hours. Stir before serving.