Honeyed Marshmallows with Rosewater and Saffron

These marshmallows taste like they’ve magically materialized straight out of the Arabian Nights. Meltingly soft, gorgeously fragrant.
  
 
3 packages unflavored gelatin
1/2 c. water
1 T lime juice
1 T rosewater
1 1/2 cups granulated sugar
1/2 cup honey
1/2 cup light corn syrup
2 pinches saffron threads
1/4 teaspoon salt
1/2 cup water
powdered (confectioner’s) sugar
butter (for greasing the pan)
1/4 c. dried rose petals (food grade), optional
 
1. Empty gelatin packets into bowl of stand mixer (whisk attachment), with water, lime juice, and rosewater. Stir briefly to combine.
 
2. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, granulated sugar, honey, corn syrup, saffron, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.
 
3. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.
 
4. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes.
 
5. While it’s whipping, butter a large 9 x 12 pan. Prepare an oiled spatula.
 
6. Pour the mixture into the prepared pan, spreading it evenly (and swiftly) with the oiled spatula. Scatter dried rose petals on top if desired.
 
7. Dust the top with enough of the remaining powdered sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
 
8. Turn onto a board, cut into squares and dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary. May be stored in an airtight container for up to 3 weeks, or frozen.
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Beef Pho (ish)

I didn’t actually eat the whole chive blossom in my pho — but I could’ve. 🙂
 
Basic method for something beef pho-like (no claims to authenticity, as I am new to cooking this kind of food). Start with beef broth (in my case, boil several cups of water and add beef broth paste). Add some sliced onion, sliced carrot, fresh ginger, garlic, jalapeño, cilantro, Thai basil, scallions or chives, cinnamon stick, star anise, salt. Simmer until well-blended and tasty.
 
Bring some water to a boil, add vermicelli noodles (or shirataki noodles if you’re doing the paleo thing, or daikon cut very thin) and turn off heat, let steep 3 minutes, drain.
 
Serve by slicing raw steak thinly, pouring boiling broth over it, adding noodles. If you have bean sprouts (which I didn’t), add those. If you have more Thai basil, add some more on top (I forgot). Nice with a little hoisin sauce and/or sriracha. Garnish with chive blossom for pretty.
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Lychee & Lime Marshmallows

It can be hard to find fresh lychees around here; these work just fine with canned lychees. Just be sure to drain them thoroughly before using; you might even want to give them a rinse, as they’re typically packed in heavy syrup.

3 packages unflavored gelatin
1/2 c. lychee puree
2 T lime juice
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
powdered (confectioner’s) sugar
butter (for greasing the pan)

1. Empty gelatin packets into bowl of stand mixer (whisk attachment), with lychee puree and lime juice. Stir briefly to combine.

2. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, granulated sugar, corn syrup, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.

3. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.

4. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes.

5. While it’s whipping, butter a large 9 x 12 pan and dust with powdered sugar. Prepare an oiled spatula.

6. Pour the mixture into the prepared pan, spreading it evenly (and swiftly) with an oiled spatula.

7. Dust the top with enough of the remaining powdered sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

8. Turn onto a board, cut into squares and dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary. May be stored in an airtight container for up to 3 weeks, or frozen.

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Rosewater & Pistachio Marshmallows (with Lime Variation)

  These will taste distinctly of both rose and pistachio, very delicate in flavor. The lime variety has lime predominant, with hints of rose and pistachio. You could also do 1/4 c. lime juice with 1/4 c. water if you wanted to aim for somewhere in between. I used salted pistachios, and like the surprising bit of salt added to the top of the marshmallow, but you could certainly use unsalted pistachios if you prefer.
 
Note: The dried rose petals don’t really add any flavor, and the texture honestly doesn’t help much either — they’re strictly for pretty, and can be skipped. If using, be sure to use food grade petals.
 
3 packages unflavored gelatin
1/2 cup water (or lime juice)
1 T rosewater
1/2 t. pistachio extract
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
green or pink food coloring (optional)
1/4 c. chopped pistachios
1/8 c. dried rose petals
powdered (confectioner’s) sugar
butter (for greasing the pan)
 
1. Empty gelatin packets into bowl of stand mixer (whisk attachment), with 1/2 c. water or lime juice, rosewater, and pistachio extract. Stir briefly to combine.
 
2. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, granulated sugar, corn syrup, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.
 
3. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.
 
4. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes. Add food coloring, if using, during this stage.
 
5. While it’s whipping, butter a large 9 x 12 pan and dust with powdered sugar. Prepare an oiled spatula.
 
6. Pour the mixture into the prepared pan, spreading it evenly (and swiftly) with an oiled spatula.
 
7. Sprinkle chopped pistachios and rose petals over the top. Dust the top with enough of the remaining powdered sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
8. Turn onto a board, cut into squares and dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary. May be stored in an airtight container for up to 3 weeks, or frozen.
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Grilled Veggies with Couscous

Not really a recipe; I’m just getting used to using our grill to profitably and deliciously use up our farmshare veggies, plus a peach. 🙂
 
Lots of sweet potatoes, peeled and sliced diagonally
7 zucchini, cubed
1 lb asparagus, trimmed
1 peach, halves or quarters
2 onions, sliced
1/2 cup dried sultanas
1/2 c. cashews
1 box couscous
water, salt, pepper, olive oil
1/2 t. turmeric
 
1. Prep veggies and peach, tossing each variety separately in olive oil, salt, and pepper. You could do them all together, but they’ll have different cooking times, so that way lies disaster, I think.
 
2. Heat grill to around 300-ish. Our grill is old and flaky and seems to only go that high at the moment, so I’m not sure what would happen if you cooked at higher heat, sorry! Spread out sweet potatoes in a single layer and grill 8-10 minutes, flip, cook another 8 minutes or so, until cooked through. Remove from heat.
 
3. Stir turmeric in with zucchini (along with salt, pepper, olive oil), then spread zucchini cubes in a vegetable grill pan and place on heat. On other part of grill, spread out asparagus. Grill until cooked through — maybe 5-10 minutes for asparagus, a little longer for the zucchini. Keep an eye on the asparagus, as they burn easily, esp. if they’re very thin.
 
4. Start couscous going, following directions on box. I boiled two cups water, added a little salt and butter, dumped the box’s worth of couscous in. Add sultanas and cashews, stir, and cover for 5 minutes. The sultanas and cashews will soften nicely while the couscous cooks. It will be even tastier if you do this in chicken broth, but I was aiming for a vegan dish this time, so stuck to water. Vegetable broth is also good if you have it on hand.
 
5. If the zucchini is done, remove it from the grill pan and toss the onions in there. Place the peach halves (or quarters) on the grill and cook for a few minutes, then turn, so it’s grilled all around. When onions are done, stir them into couscous.
 
6. When everything’s done, taste each component and toss with more salt / pepper if desired, then layer in dish to your pleasure. I did the sweet potato slices around the outside, then piled the couscous in, then topped with a circle of peaches and asparagus in the center.
 
If doing again, I might add a yogurt sauce on the side, though I don’t think it strictly speaking needs it.
 
Note: You could absolutely add grilled fish or chicken or lamb to this, of course.
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Spicy Shrimp with Avocado and Mango

Spicy Shrimp with Avocado and Mango
(10 minutes, serves 1-2)

I had some frozen cooked shrimp that I’d bought by mistake (usually I prefer to buy raw and cook them, which lets you use them well in a greater variety of preparations), so I was a little stuck trying to decide what to do with them. I wanted spicy, fruity, rich and satisfying enough that I didn’t feel the need for additional bread or rice. This delivered nicely, and was particularly pleasant to eat on the back deck, enjoying a perfect early summer day.

2-3 T cilantro, chopped
2-3 T lime juice
1 T vegetable oil
1 t. salt
1 t. black pepper
3-5 chopped green chilies (optional)
1/2 lb. cooked shrimp, shelled
1 avocado, peeled and cubed
1 mango, peeled and cubed
1 t. raw red chili pepper (optional)

1. Combine cilantro, lime juice, oil, salt, black pepper, and green chilies in a bowl, beating quickly to emulsify dressing.

2. Stir in shrimp, avocado, and mango. Stir in red chili pepper if using. If you let it sit a little, maybe 15-20 minutes, it’ll blend better, but if you are impatient like me, you can just eat it straight up. Enjoy!

    
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Mango-Chili-Lime Marshmallows

One of my favorite summer treats is ripe mango, sliced and sprinkled with chili, salt, and lime. One of my favorite drinks is a mangaso margarita — made with mango puree, lime, and tequila, with a chili-salt rim. So those perfect summer flavors had to become a marshmallow. I only have a touch of salt in the recipe, but if you enjoy salt, do feel free to add a few flakes to the top of your marshmallow.

1/2 c. mango puree
2 t. lime juice
1/4 t. salt
1/2 t. raw red chili powder or cayenne, plus more for sprinkling
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
powdered (confectioner’s) sugar
butter (for greasing the pan)
14 oz. bittersweet chocolate chips
crushed red pepper for decorating

1. Combine mango puree with lime juice and chili powder in a small pot; bring to a boil, then turn down and simmer 3-5 minutes. This will help the mango to set.

2. Empty gelatin packets into bowl of stand mixer (whisk attachment), with mango-chili puree. Stir briefly to combine.

3. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, granulated sugar, corn syrup, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.

4. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.

5. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes.

6. While it’s whipping, butter a large 9 x 12 pan and dust with powdered sugar. Prepare an oiled spatula.

7. Pour the mixture into the prepared pan, spreading it evenly (and swiftly) with an oiled spatula.

8. Dust the top with enough of the remaining powdered sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

9. Turn onto a board, cut into squares and dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary. May be stored in an airtight container for up to 3 weeks, or frozen.

10. If dipping, melt chocolate (either in microwave on 50% power, stirring every 30 seconds, or over double boiler), stir until smooth. Dip each marshmallow and let dry on waxed paper. Immediately sprinkle after dipping (you can dip the whole set first) with crushed red pepper.

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Blueberry-Swirled Soursop Marshmallows

  (45 minutes + cooling time, makes about 50)

3 packages unflavored gelatin
1/2 cup water
1/2 c. soursop puree (from frozen is fine)
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
powdered (confectioner’s) sugar
butter (for greasing the pan)
blueberry simple syrup for marbling:
– 1 c. blueberries
– 1/2 c. granulated sugar
– 1/2 c. water

1. Empty gelatin packets into bowl of stand mixer (whisk attachment), with soursop puree. Stir briefly to combine.

2. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, granulated sugar, corn syrup, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.

3. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.

4. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes.

5. While it’s whipping, make simple syrup. Bring 1 c. blueberries, 1/2 c. granulated sugar, and 1/2 c. water to a boil. Boil for 10 minutes, stirring, then pour through a sieve. You’ll only need a few teaspoons of syrup; the rest of the berry mixture and syrup can be reserved for adding to yogurt, ice cream, spreading on toast, etc.

 

6. Butter a large 9 x 12 pan and dust with powdered sugar. Prepare an oiled spatula.

7. Pour the marshmallow mixture into the prepared pan, spreading it evenly (and swiftly) with an oiled spatula. Add a few drops of blueberry syrup scattered across the top and drag a knife through the marshmallow, lengthwise and crosswise, to create a marbled effect.

8. Dust the top with enough of the remaining powdered sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

9. Turn onto a board, cut into squares and dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary. May be stored in an airtight container for up to 3 weeks, or frozen.

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Chocolate-Tamarind-Chili Marshmallows

When the kids have gone to bed, the grown-ups get their own marshmallows; tangy-sweet tamarind at the forefront with just a hint of chili at the end, dipped in luscious bittersweet chocolate.

1/2 c. tamarind puree
1/2 t. raw red chili powder or cayenne
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
powdered (confectioner’s) sugar
butter (for greasing the pan)
14 oz. bittersweet chocolate chips
edible gold stars and crushed red pepper for decorating

1. Combine tamarind puree with chili powder. Empty gelatin packets into bowl of stand mixer (whisk attachment), with tamarind-chili puree. Stir briefly to combine.

2. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, granulated sugar, corn syrup, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.

3. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.

4. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes.

5. While it’s whipping, butter a large 9 x 12 pan and dust with powdered sugar. Prepare an oiled spatula.

6. Pour the mixture into the prepared pan, spreading it evenly (and swiftly) with an oiled spatula.

7. Dust the top with enough of the remaining powdered sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

8. Turn onto a board, cut into squares and dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary. May be stored in an airtight container for up to 3 weeks, or frozen.

9. If dipping, melt chocolate (either in microwave on 50% power, stirring every 30 seconds, or over double boiler), stir until smooth. Dip each marshmallow and let dry on waxed paper. Immediately sprinkle after dipping (you can dip the whole set first) with crushed red pepper and edible gold stars.

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Strawberry and Soursop Marshmallows

Fruity with just a hint of tang, these are the marshmallows of summer. They’re the ones I’d make for a child’s birthday party — Kavya loves them best of all the ones I’ve made so far. Sweet enough to please the kids, but light and fruity enough to delight adults as well.

Soursop (also known as guanabana, custard apple, and Brazilian pawpaw) tastes something like a cross between strawberry and pineapple, with just a hint of banana. In northern America, your best chance at finding it is probably in Mexican grocers; look for frozen purees. Combine with fresh strawberries for a delicious treat!

3 packages unflavored gelatin
1/2 cup water
1/4 c. soursop puree (from frozen is fine)
1/4 c. strawberry puree
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
powdered (confectioner’s) sugar
butter (for greasing the pan)
red food coloring (optional)

1. Empty gelatin packets into bowl of stand mixer (whisk attachment), with soursop and strawberry purees. Stir briefly to combine.

2. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, granulated sugar, corn syrup, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.

3. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.

4. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes. Add food coloring, if using, during this stage.

5. While it’s whipping, butter a large 9 x 12 pan and dust with powdered sugar. Prepare an oiled spatula.

6. Pour the mixture into the prepared pan, spreading it evenly (and swiftly) with an oiled spatula.

7. Dust the top with enough of the remaining powdered sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

8. Turn onto a board, cut into squares and dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary. May be stored in an airtight container for up to 3 weeks, or frozen.

   
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