3 3/4 teaspoons gelatin
1/3 cup water
3 tablespoons moonshine
3/4 cup sugar
1/4 cup plus two tablespoons light corn syrup
1 pinch salt
1 teaspoon cinnamon
1/4 cup cornstarch
1/4 cup confectionary sugar
Pour 1/3 cup water into bowl and sprinkle gelatin over top. Let stand 5 to 10 minutes. If there are still dry spots on top, add a few drops of moonshine.
Spray a 9x9 baking pan with non stick cooking spray or line with parchment paper.
Add sugar, corn syrup, 2 tablespoons water and 1 tablespoon moonshine to small sauce pan set over medium-high heat. Stir occasionally at the beginning of cooking. Once combined, do not stir. Heat to 240 degrees (use a candy thermometer to check temperature).
In the bowl of a stand mixer (using whip attachment) add softened gelatin and 2 tablespoons moonshine.
With mixer turned off, add hot sugar mixture. Start mixer at low speed for 30 seconds gradually increasing speed to high. Beat at high speed 10-12 minutes, or until mixture is smooth and holds medium peaks. Add cinnamon towards end of mixing cycle.
Transfer mixture to pan and (quickly) smooth with a greased offset spatula (use non stick cooking spray).
Let stand at room temperature at least 3 hours, or preferably overnight.
Sift together cornstarch and confectionary sugar and dust marshmallows to prevent sticking. Cut into 1 inch squares, dusting as often as necessary.
Friday, December 13, 2013
Thursday, December 5, 2013
Chicken Cacciatore
I know I make this all the time-but have never posted the recipe.
1 pound boneless chicken breast
Olive oil for frying--about 3-4 tablespoons
Garlic, at least 3 cloves-depending on taste
2 Bell Peppers, chopped
2 cans diced tomatoes
Oregano-1/4 to 1/2 tsp.
Basil-1/4 to 1/2 tsp.
Salt-to taste
1 pound cooked pasta
Pound chicken thin with a meat tenderizer. Saute with garlic and oil. Once cooked, add remaining ingredients (not the pasta) and cook until peppers are soft. Cook pasta of choice per package directions. Combine with chicken mixture and serve. Crushed red pepper and grated cheese just make it that much better!!
1 pound boneless chicken breast
Olive oil for frying--about 3-4 tablespoons
Garlic, at least 3 cloves-depending on taste
2 Bell Peppers, chopped
2 cans diced tomatoes
Oregano-1/4 to 1/2 tsp.
Basil-1/4 to 1/2 tsp.
Salt-to taste
1 pound cooked pasta
Pound chicken thin with a meat tenderizer. Saute with garlic and oil. Once cooked, add remaining ingredients (not the pasta) and cook until peppers are soft. Cook pasta of choice per package directions. Combine with chicken mixture and serve. Crushed red pepper and grated cheese just make it that much better!!
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