Monday, April 14, 2008
While, walking my dog, white Bradford Pear trees are in bloom, and tulips will just about open. it's a time of optimism. Good things to come. Number one son (he's the one and only), arrives home from school on the crosstown bus and calls to tell me his estimated time of arrival. With that I know it's time to start the hot chocolate. It's become a daily ritual. It started as hot chocolate in a mug. Next, the chocolate was topped with whipped cream, and after that, followed by chocolate shavings, and finally, marshmallows. To enjoy all of this, it's sipped through a silver spoon straw. Not bad.
Learning this week's TWD recipe (Tuesdays With Dorie) (http://tuesdayswithdorie.wordpress.com/) is Marshmallows was a welcome surprise and a challenge. Marshmallow making is about multi-tasking, a habit I've since kicked after my time in the corporate world. It's about the sugar reaching the right temperature, timing the gelatin to bloom and egg whites remaining glossy. Dorie guides us with ease. The first try was a bust. It was also a rainy day. Second try, not quite right. Third time, I'm pleased. Although I'm still wondering how many batches were made to look like the photo in the book?
This past Sunday was the Passover dessert demo at Williams Sonoma's Madison Avenue location. Thanks for joining me there. Here is the recipe I promised.
Chocolate-Covered Caramelized Matzoh Crunch Makes approximately 30 pieces of candy
Adapted from David Lebovitz…Living the Sweet Life in Paris
4 to 6 sheets unsalted matzohs, 1 cup unsalted butter, cut into chunks, 1 cup firmly-packed light brown sugar, big pinch of sea salt, 1/2 teaspoon vanilla extract 1 cup semisweet chocolate chips
1. Line a rimmed baking sheet (approximately 11 x 17") completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.
Preheat the oven to 375F
2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
3. In a 3-4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add vanilla, and pour over matzoh, spreading with a heatproof spatula.
4. Put the pan in the oven and reduce the heat to 350F degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it's not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F then replace the pan.
5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.
Thank you David. It was a big hit!