Peppermint Marshmallows

You know how browsing on the web goes. You click on one thing, which leads you to one website. On that website you find another link to a different website and there the web of webs begins. In one of these webs, I stumbled upon a blog called CupcakesandCashmere, an adorable blog, and the woman who writes it had just put up a recipe for 'Peppermint Marshmallows'. The recipe was taken from Martha Stewart so I followed the link to yet another website. They looked fantastic so I printed out the recipe and showed it to Chaya (who replied with a very enthusiastic "OMG!! YOU MUST MAKE THESE!"), then put it in a binder where I store all the random recipes I chance upon.

Feeling very adventurous this week, I decided to try making these. I've never made marshmallows before and I was a bit unsure about the gelatin because I know that Kosher gelatin is not as strong as the Non-Kosher (Plus we didn't have enough regular Kosher gelatin so my mother suggested we use plain, diet Jell0 as a substitute which seemed to have done the trick). Nevertheless I followed the recipe and Voila! It worked with the same measurements! I was very excited to try them so that night, Chaya and I enjoyed a steaming mug of Hot Cocoa, topped off with the Peppermint Marshmallows and Whipped Cream, while we sat by the fireplace and watched the snow fall. (Who am I kidding, we live in Brooklyn. We sat by our barred window watching the garbage truck drive by.) Yes, these marshmallows come highly recommended :)

Here's the Recipe:

PEPPERMINT MARSHMALLOWS

- Nonstick cooking spray

- 0.4 oz. Unflavored gelatin

- 1/4 cup Water

- 1 cup Granulated Sugar

- 1/8 cup Water

- 1/3 cup Light Corn Syrup

- 1/8 tsp. Coarse Salt

- 1/8 tsp. Peppermint Extract (I used about 1/2 tsp. to make it mintier)

- Confectioners' sugar, Sifted, For coating

1. Lightly Spray a 9x9" pan with cooking spray. Line pan with plastic wrap, leaving a 2" overhand on all sides; set aside

2. In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/4 c. of cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat and with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into the gelatin mixture. Add salt and continure to mix for 12 minutes.

3. Add peppermint extract and mix until combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.

(Once the mixture was in the pan, I took red food coloring and a toothpick and swirled it around, like what you do to marble cake. It gives it a great look!)

4. Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed sharp knife. Place confectioners' sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat. Marshmallows can be stored in an airtight container up to 3 days.

Enjoy!

Eat #1: Sushi Spot II

Location: Kingston and Empire

Before we even hit the welcome mat, tempura smoke filled our lungs, and settled into our clothing. This got the digestive tracts churning; suited for battle. It was the first night of Simchas Beis Hashoeva and the entire family had a serious discussion about how to go about satisfying sudden sushi cravings. We braved the mobs, the early fall chills, and took our place in line. The deco seemed like an attempt at modern art and minimalism, but it does seem like an appropriate approach due to the the tight space.

The line trickled along and we finally ordered. Here is the list: Edemame-fried and salted, Tempura fried sweet potatoes, Rosy Roll, Sweet potato-avocado rolls (we love us some sweet potatoes!) and an avocado mushroom roll. The smell was too intoxicating for Malky, and her Michael Kors leather jacket ("the smell is NEVER going to leave!") so she waited outside in the cold while the rest of us made sure the guy behind the counter threw in all the appropriate sauces. (We Hershkowitz's douse our sushi in spicy mayo, soy and sweet sauce, so we are constantly requesting more sauces.)

While the appetites were going wonky, we weaved through the crowds back home with our midnight treats in tow. What is worse than ordering food that does not live up to the fantasies you have dreamed up in your mind? Not actually getting the food you ordered. Of course, it was my sushi that was missed and I watched hungrily as everyone popped off their covers to dig in. The "oohs" and "yums" that came out of everyone convincingly told me that the sushi lived up to their measurements. Malky's sushi was missing the avocado which depressed her tremendously, but I wolfed down the fries, which were satisfyingly crunchy, but not mind-blowing. The edemame were fantastic, with deep fried goodness and chunks of sea salt. The brown rice sushi though (which they happily do, free of charge) is no match for the gooey, sticky, white stuff that sushi was meant to be paired with and really ruins the whole texture.

Conclusion: If you make sure to project yourself appropriately, and check your goods before leaving, price to quality is very satisfactory. We give it a 3 out of 5. You wouldn't take your family there on an outing so we recommend it as a Ladies Night IN option. Pick it up and take it home.

Prediction: Prices will likely increase as business picks up and quality will not, so get it while its still hot.

Hot and Fresh out of the oven!

Welcome dear foodies!

This is a place where you are all welcome as you are. A judgement free zone. We the editors, Chaya and Malky, welcome you with arms full of goodies (hypothetically of course, goodies don't last very long here).

Good Kosher food is hard to come by. Anyone who has been there and done that knows what we mean. Yes there are many bakeries, bagel shops, sushi spots, and restaurants but just because they're actually kosher does NOT mean that they have good products. That's where we come in. We will go through these places, saving you the burn through your wallet on non-edibles, and other dreadful excuses for food. We present our own, humble, opinion and palette to help you determine what should go in your mouth, and what should stay on the plate. We aren't professional chefs who masterfully create treats and then try to convince you to eat it, we are the consumers who seek out fabulous food and share our adventures with you, our companion/fellow consumer/foodaholic/last cookie eater (we won't tell).

Sincerely,

Your culinary connoisseurs,

Chaya & Malky