Oh, Marshmallow! Oh, Marshmallow!

In the past few years, I had been extremely busy & tided down at the restaurants during Christmas time, so I hasn't really enjoy Christmas since we moved to west coast.  This is the first Christmas that I do get to enjoy it with MD and I had pulled out all the stops!!  Cookies, truffles, spiced hot chocolate & marshmallows, and etc, etc, etc..  It's a kid's paradise in our house!  Actually, it's MD's paradise!

One of the things that we enjoy during this time of year is hot chocolate w/ marshmallow.  Whenever people tells me that they do not like marshmallows, I simply reply, "that is because you haven't have REAL marshmallow!"  I really think the over fluffed, plastic taste commercial marshmallow gave this old world candy a bad name.  A little bit know-how & a little bit of patient, you can enjoy marshmallow like you have never before!  This recipe is similar to Alton Brown's recipe on Food Network, so you can follow his instruction if that is easier for you.



Marshmallow


3 pkg Unflavored Gelatin
1/2 C Water

12 oz Sugar
1 C Corn Syrup
1/2 C Water
1/4 tsp Kosher Salt

1 teaspoon vanilla extract


Marshmallow Dust
1/4 C Confectioners' sugar
1/4 C Cornstarch

1.  Mix the marshmallow dust by combine equal part of powdered sugar & cornstarch, whisk well.
2. Heavily dust a quarter size pan (9 1/2 x 13) evenly with marshmallow dust & sit aside.
3. Combine the gelatin & water in a mixing bowl, site aside (Blooming).  Attach a wire whisk to your mixer.
4. Combine sugar, corn syrup, water & salt, cook to 240F.  Turn your mixer on the slowest speed and slowly pour the hot sugar mixture into the mixing bowl.
5. Turn the speed up to med-high until the mixture is lukewarm to touch, Volume should double & sticky.  
6. Add vanilla extract, mix well on low speed.
7. Spray your hands & a spatula w/ cooking oil.  Quickly pour the marshmallow onto the prepped sheet & even it out.
8. Dust w/ more marshmallow dust, cover, & let sit at least 4 hrs to overnight.
9. Cut into 1" squares & coat w/ more marshmallow dust.  Shake off excess & store in the tightly sealed container up to 3 weeks.

Bread pudding! Breakfast & dessert all in one...

Whenever I have leftover bread, I will make bread pudding. It is a great way to use up those harden/dried up bread that you have sit around. Personally, I don't recommend sour dough bread or any strong taste bread such as pumpernickel, or thinly slice sandwiches bread, since you want to be able to see chunk of bread "peeping" through the custards.

Bread pudding can be make w/ fresh fruit, nuts, chocolate, or dried fruits, so basically, ANYTHING! Not to mention, it is very versatile & forgiving, as long you have eggs, milk/cream/heavy cream, even coconut milk! I had a half loaf of brioche leftover from a few days ago and a half container of homemade mini marshmallow left from X'mas, so I decided to make bread pudding - S'mores w/ coconut!


S'mores Bread Pudding w/ Coconut

1 loaf Brioche/french bread/hard crust bread

5 Eggs, Beaten
2 C Milk/Heavy Cream/Half & Half
2 t Vanilla Extract

8 oz Dark Chocolate Chip
4 oz Mini Marshmallow
3 oz unsweetened coconut

• Cut bread into 1.5" cube, place it in 9 x 13 baking dish.
• Combine eggs, milk, and vanilla extract; pour over cubed bread.
  
• Push the bread down into the mixture & make sure the breads are covered. Pour in a little more milk/cream if necessary.
• Mix in chocolate chip, marshmallow, and HALF of coconut
• Bake at 300 F for about 30 min, sprinkle the remaining coconut on the top of bread pudding. Bake until the center is clean when the tooth pick entered, about 20 minute.
• Let cool. Serve warm w/ chocolate sauce, caramel sauce, or even a scoop of ice cream!