Macadamia Nut Brittle, batch #2

I made a second batch of nut brittle on the same day because I didn't think there was enough of the first to use as a garnish for 16 servings of apricot sorbet. This recipe ratio comes from Kendrick & Atkinson's Candymaking cookbook. It has a much richer toffee flavor since it has a lot more fat in it from the butter and a minimal amount of corn syrup.

Macadamia Nut Brittle, batch #2

The recipe is really to make something called Cashew Crunch, which I had assumed at the time was just another brittle. For general eating purposes, this recipe wins it for taste and texture.

Ingredients

1 c. unsalted butter
2 tbsp water
2 tbsp light corn syrup
1 c. organic granulated sugar
1 c. salted macadamia nuts
1 tsp vanilla extract

Directions

1. In a heavy 2-quart saucepan with a candy thermometer, melt butter and stir in sugar and corn syrup. Bring to a boil.

2. At 300 degrees F, add nuts and vanilla extract. Pour out onto a Silpat mat or buttered, rimmed baking tray. Spread thin into a single layer. Let cool to room temperature. Break into pieces and enjoy.

Macadamia Nut Brittle, batch #1

Made a nut brittle for the first time that actually turned out really well. This was the first of two batches. I figured that this might not be enough to garnish 16 servings of apricot sorbet so I made a second batch. This recipe uses an equal amount of sugar to corn syrup. It has more of a candied brittle consistency than a toffee brittle.

2014-05-03, Macadamia Nut Brittle #1

This recipe ratio came from Lebovitz's The Perfect Scoop, a cookbook about making ice cream. Because this batch was turning brown faster than I anticipated, due to a higher fat content of the nuts, I took it off the stove when the candy thermometer was at 280 degrees F. I am not sure what the baking soda does for brittle. I forgot to add it, even though it was already measured out and in my mise en place.

Ingredients

1/2 c. light corn syrup
1/2 c. organic granulated sugar
2 tbsp water
1 1/2 c. salted macadamia nuts
1/2 tsp baking soda

Directions

1. In a 2-quart pot with a candy thermometer attached, add corn syrup, sugar, and water together. Bring to a boil, then add the nuts. Cook until the candy thermometer is between 300 degrees F and 305 degrees F.

2. Remove from heat and stir in baking soda. (I'm not sure what this does.)

3. Empty pot onto a Silpat mat or buttered, rimmed baking tray. Spread out the nuts into a single layer with a silicone spatula. As the brittle cools, it will harden.

4. Break into pieces and enjoy.

Tangy Lemon Curd

I have eaten lemon curd in tea shops as an accompaniment to scones and shortbread cookies, and in donuts filled with lemon curd. Commercially available lemon curd has always tasted much sweeter than this batch. This batch came out a touch more sour but is just as good. It is ridiculously simple to make.

Yield: about a cup

Ingredients

2 eggs
1/3 c organic granulated sugar
1/4 c unsalted butter, diced
3 tbsp fresh lemon juice 
1 1/2 tsp finely grated lemon peel (one lemon)

Directions

Whisk eggs, sugar, and lemon juice together in a heavy saucepan. Add butter and lemon peel and stir over medium heat until butter has melted and a pudding-like consistency appears.

Remove from heat and transfer to a small bowl. Let cool before using.

Simple BBQ Sauce

In an earlier post, I made a spicy homemade catsup. I used that in this recipe. It came out sweeter than I had expected and not as spicy or earthy/smoked as I had hoped. I used this as a basting sauce for roasted chicken legs. Overall, tasty. I'd probably add a lot more smoked chipotle powder to it the next time around.

Yield: about a cup

Ingredients

1 c homemade ketchup
1/4 c Worcestershire sauce
1/4 c rice vinegar
2 tbsp brown sugar
1 tsp garlic powder
2 tsp fresh lemon juice
1/4 tsp ground red chili flakes
up to 2 tbsp smoked chipotle powder (optional)

Directions

In a small saucepan, combine all ingredients and bring to a boil over medium heat. Simmer for about five minutes until the sauce thickens. Remove from heat and set aside until ready to use.

For baked chicken parts:

Preheat oven to 375 degrees F. Baste chicken with sauce and bake for an hour. Flip the parts over on the half hour mark and baste again with the sauce.

Rice Milk Tapioca Pudding

You don't realize how hard it is to find a pudding recipe made with rice milk until you try searching for it. The majority of hits on a web search comes up with rice pudding, which is something I definitely did not want to make. The heavy vanilla and butter taste came through in this recipe which beats the artificial colors and flavors out of box pudding any day.

If you wanted to make vanilla pudding without eggs, simply omit the tapioca pearls.

Ingredients

2 c organic rice milk
1 c tapioca pearls, soaked in water
1/2 c organic granulated sugar
3 tbsp cornstarch
1 tbsp unsalted butter
1 tsp vanilla extract
1/4 tsp sea salt

Directions

1. If you're using a non-instant tapioca, like Reese's tapioca, start a day ahead by soaking the tapioca in two cups of water. Drain with a strainer. Set aside until ready to use.

2. In a small bowl, combine sugar, salt, and cornstarch. Set aside.

3. In a medium saucepan, bring rice milk to a boil. Gradually add some milk to the cornstarch-sugar mixture and whisk until smooth. Pour the cornstarch mixture back into the milk and cook until the liquid thickens.

4. Add one cup of tapioca pearls and cook until translucent. Whisk to keep the tapioca from burning. Remove from heat. Stir in butter and vanilla extract. 

5. Let cool. Enjoy warm or chill in individual serving bowls.