HOMEMADE MARSHMALLOWS

HOMEMADE MARSHMALLOWSMakes 64 marshmallows
ingredients 
Vegetable oil for brushing pan 
About 1 cup confectioners’ sugar for coating pan and marshmallows 
3 (1/4-ounce) envelopes powdered unflavored gelatin 
1 1/2 cups granulated sugar 
1 cup light corn syrup 
1/4 teaspoon salt 
2 teaspoons pure vanilla extract 

Special equipment: Pastry brush; 1 (9-inch) square baking pan; small, fine-mesh sieve; 4 1/2-quart or larger stand mixer fitted with the whisk attachment; candy thermometer 

preparation 
Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners’ sugar, knocking out any excess. 

Put 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup. 

In a heavy 3- to 4-quart saucepan, combine the granulated sugar, corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the saucepan from the heat and let stand briefly until the bubbles dissipate slightly. 

With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Beat in the vanilla. 

Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight. 

Dust a cutting board with confectioners’ sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with confectioners’ sugar. Brush a long thin knife or a chef’s knife with vegetable oil and dust with confectioners’ sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners’ sugar, using a pastry brush to brush off any excess. DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.

fromhttps://www.yahoo.com/food/snow-day-fun-homemade-marshmallows-74203058403.html

Butternut Squash Baked Risotto

2 tablespoons extra-virgin olive oil                        

2 shallots, diced small

• 2 garlic cloves, minced
• 1 teaspoon fresh thyme, leaves
• 1 1/2 cups Arborio rice
• Coarse salt and ground pepper
• 1/2 cup dry white wine
• 1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
• 4 cups low-sodium vegetable broth
• 1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
• Grated Parmesan, for serving
• 1. Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.
  
  from Yahoo Shine
  
  

Grown-Up Grilled Cheese

Ingredients
• 4 slice(s) (thick) country or Pullman bread
• 1 tablespoon(s) unsalted butter, melted, or olive oil
• 1 tablespoon(s) Dijon mustard
• 4 ounce(s) Gouda, grated
• 1 red pear, thinly sliced
• 1 cup(s) baby arugula

Directions
1. Brush one side of each slice of bread with butter or oil. Form sandwiches (buttered-side out) with the Dijon, cheese, pear, and arugula.
2. Heat a large nonstick skillet over low heat. Cook the sandwiches, covered, until the bread is golden brown and crisp and the cheese has melted, 4 to 5 minutes per side.

Pasta Shells with Chicken and Brussels Sprouts

INGREDIENTS
2 tablespoons cooking oil
3 tablespoons butter
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/2 red onion, chopped
2 cloves garlic, chopped
3/4 pound fresh Brussels sprouts (or one 10-ounce package frozen), cut into quarters from top to stem end
1 cup canned low-sodium chicken broth or homemade stock
1/8 teaspoon dried red-pepper flakes
1 1/2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1/2 pound medium pasta shells

DIRECTIONS
1. In a large nonstick frying pan, heat 1 tablespoon each of the oil and the butter over moderate heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the breasts until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.
2. In the same pan, heat the remaining 1 tablespoon oil over moderately low heat. Add the red onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the garlic, Brussels sprouts, broth, and red-pepper flakes. Bring to a simmer and cook,covered, until the Brussels sprouts are just done, about 5 minutes. Add the chicken, lemon juice, parsley, Parmesan, and the remaining 2 tablespoons butter, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Remove from the heat.
3. In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain and toss with the sauce.

FRENCH ONION SOUP WITH COMTE

Recipe by Mimi Thorisson

Ingredients
4 tablespoons (1/2stick) unsalted butter or duck fat
6 large onions (about 5 lb.), thinly sliced
2 large shallots, finely chopped
2 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup dry vermouth or dry white wine
1 tablespoon white wine vinegar
4 sprigs flat-leaf parsley
2 sprigs thyme
1 bay leaf
8 cups low-sodium chicken or vegetable broth
8 slices 1/4-thick slices country-style bread, toasted
8 ounces sliced Comté cheese or Gruyère

Preparation

Heat butter in a large heavy pot over medium-high heat. Add onions, shallots, and garlic; season with salt and pepper and cook, stirring occasionally, until softened and dark brown, 60-70 minutes. Add vermouth and vinegar. Bring to a boil, reduce heat, and simmer until slightly reduced, about 3 minutes.

Tie parsley, thyme, and bay leaf with kitchen twine; add to pot along with broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until reduced to about 8 cups, 35-40 minutes; discard herb bundle.

Preheat oven to 450°. Place ovenproof bowls on a large rimmed baking sheet. Divide soup among bowls and top with toasts (cut to fit if necessary) and cheese. Bake until cheese is bubbling and golden brown, 6-8 minutes.

DO AHEAD: Soup can be made 2 days ahead. Let cool; cover and chill.

Pumpkin Spice Bundt Cake with Buttermilk Icing

• 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
• 2 1/4 cups all-purpose flour plus additional for dusting pan
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
• 3/4 cup well-shaken buttermilk
• 1 teaspoon vanilla
• 1 1/4 cups granulated sugar
• 3 large eggs
• 2 tablespoons plus 2 teaspoons well-shaken buttermilk
• 1 1/2 cups confectioners sugar
• Special equipment: a 10-inch nonstick bundt pan(3 quart)
• 1. 1Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
  2. 2Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
  3. 3Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
  4. 4Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
  5. 5While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
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Yummy Cheesy Potatoes

8 Medium Potatoes – peeled
1 1⁄2 cup grated cheddar cheese
1⁄2 cup sour cream
1/2 c melted butter
2 cans cream of chicken soup
1 t salt and pepper

Topping 
1/4 c melted butter
1/2 c bread crumbs

Boil potatoes, let cool. Slice or dice into small cubes.
Mix together the potatoes, cheese, melted butter, cream of chicken soup, sour cream, salt and pepper. Pour into an oblong baking dish. Add additional 1⁄2 cup grated cheddar cheese on top of the potato mixture. Mix together 1⁄4 cup butter (melted) and 1⁄2 cup bread crumbs (add more bread crumbs if too moist). Pour over cheese. Bake at 350 degrees for 30 minutes or until bubbly.