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10 Steps to Marshmallow Recipe Perfection

PlumpJack Marshmallows (as seen in the famous S’mores Dessert)
Yield: One sheet pan

30_PlumpJacks_Food_gp_gk__MG_1733Fear not, marshmallows are easier than you think, with a little practice they can even be fun to make. With that being said, keep your fear at arms length, roll up your sleeves, and turn up the music, it’s time to make homemade marshmallows!

Equipment:
Standing mixer with the whisk attachment.(if you don’t have a standing mixer, use a handheld mixer)
Two sauce pans
Metal mixing bowls
Candy thermometer
Cookie sheet
Rubber spatula or off set spatula
Parchment paper

Ingredients:
2 ¼ cups granulated sugar
2 Tbs corn syrup
½ cup egg whites
3 Tbs. gelatin powder (1 oz)
½ cup water
2 tsp. vanilla extract
½ tsp. Kosher salt
2 cups of powdered sugar, sifted, for coating the finished marshmallows.

Step One:
Have a greased cookie sheet ready to go in advance.

Step Two:
Bring two sauce pans, half full of water (for double boilers) to a simmer. Choose metal mixing bowls that will not sit completely inside the sauce pans for use as double boilers.

Step Three:
Combine the Egg whites, sugar and glucose* in a metal mixing bowl with a whisk and place over one of the sauce pans with simmering water. Stir the sugar/egg white mixture occasionally with a whisk to keep the egg whites from cooking on the edges of the bowl.

Step Four:
Pour the ½ cup of water into the second mixing bowl and whisk the water while pouring the powdered gelatin into the water. Bloom the gelatin by letting it soak into the water for a few minutes.

Step Five:
After the gelatin has soaked up the water, (you’ll know it when you see it, it will become one solid mass), melt the gelatin over the second double boiler. Ok beware, the smell of melting gelatin is barnyard, hay and all, so don’t freak out you’re still on target. Set the now melted gelatin aside in a warm spot in the kitchen so it doesn’t set up again.

Step Six:
When

the egg/sugar mixture is at 170˚F pour it into the standing mixer fitted with a whisk attachment along with the bloomed gelatin and mix on high speed until cool, about 5 minutes. Stop the mixer, and add the kosher salt and the vanilla and whisk

it in for a minute or two.

Step Seven:
Now its really go time, once you stop mixing the cooled “marshmallows to be” it really sets up fast, so move quickly and pour

Step Eight:
Pour the cooled marshmallow mixture into the sprayed sheet pan and spread evenly with a rubber spatula, it will fight you and slide and maybe even squirm, you’ll get it, just don’t give up.

Step Nine:
Take out a sheet of parchment and spray it with pan spray, place it on top of your marshmallows and press it flat with your hands, rolling pin, or whatever works for you and set it aside for at least an hour to set up.

Step Ten:
Dust your cutting board with the sifted powdered sugar and take your marshmallows out of the pan and, liberally, use the powdered sugar to coat all the sticky marshmallow surfaces. Cut them up into your favorite shapes and toss into a bowl of more powdered sugar and enjoy!

Notes:
Well wrapped marshmallows keep for several weeks.

Recipe by Pastry Chef Jon Howard of PlumpJack Cafe, located at PlumpJack Squaw Valley Inn. The recipe is derived from their famous Chocolate Mousse S’more’s dish, served on the dessert menu in the Dining Room and Bar.

 

Crowd Pleasing Grilled Corn on the Cob

grilledcornBMV

Grilled Corn from Chef Rick Edge

Just in time for BBQ season, Executive Chef Rick Edge from Balboa Cafe – Mill Valley, has created a tasty twist on the old stand-by, grilled corn. Turn it up a notch with the addition of roasted garlic Aioli and a sprinkling of Espelette and Parmesan and your crowd will sing your praises.

Serves Four
4 large ears sweet yellow corn
2 heads garlic
2 tablespoons extra virgin olive oil
1 egg yolk
1 teaspoon Dijon mustard
1 tablespoon lemon juice
2 cup canola oil + 2 tablespoons (for cooking the corn)
1 cup grated Parmesan cheese
1 tablespoon Espelette pepper
½ tablespoon smoked sea salt
Salt and pepper to taste

Directions:
Pre-heat oven to 400 degrees. Cut top of garlic to expose the cloves. Place garlic in aluminum foil, drizzle with olive oil & season with salt and pepper. Make sure garlic is covered with foil and place in the oven. Roast garlic for 45-50 minutes or until it is cooked through and tender. Remove from the oven and allow to cool. Squeeze the roasted garlic cloves out of their skins into a bowl. Whisk together the egg yolk, garlic, Dijon mustard & lemon juice until mixed well. While still whisking, slowly add the two cups canola oil until

the Aioli is emulsified. Season Aioli with salt and pepper and let chill until ready to use.

Pull the outer husks down the ear to the base. Strip away the silks from each ear of corn. Fold the husks back into place and place the ears of corn in a large bowl of cold water with a tablespoon of salt for ten minutes. Remove the corn from the water and shake off the excess. Place the corn on the grill and grill for 15-20 minutes turning every 4-5 minutes or until the kernels are tender and the husks take on color.

When the corn is done, remove the husks. Spread Aioli on each ear of corn and season with Parmesan cheese, Espelette pepper and smoked sea salt.