chocolate chip yumminess indeed

Hello, all. I hope you enjoyed your Kentucky Iced Tea from last week’s post. If you’d like another, I’d be happy to pour.Moving on, we turn our attention back to Great-aunt Helen’s recipe box. But. Instead of the box, we have a … Continue reading

baking bars: toffee-tastic

Anyone else see a river of chocolate, Willy Wonka-style, in this picture? As a child, I toured a local department store’s annual Christmas display with my school. Their elaborate productions changed yearly and in my 6-year-old eyes, they’d outdone themselves … Continue reading

rhubarb pie, please

Great-aunt Helen’s recipe box has yet again yielded riches. Seasonal riches at that. With rhubarb growing strong in the backyard, my family had been making noises about bringing that rhubarb inside and putting it in a pie. So when I … Continue reading

baking buttermilk cake or adventures in frosting

This gallery contains 15 photos.

As I continue to flip through the yellowed three-by-five cards in Great-aunt Helen’s recipe boxes, I’m amazed at the breadth of her recipes. Savory and sweet, complex and simple, old-school and avant-garde–they all happily co-exist. Admittedly, more are simple than … Continue reading

boozy baker bourbon brittle cookies

This gallery contains 4 photos.

Imagine this: You find bars of Ghirardelli Dark clearanced out at $2.50 at your local grocer. Do you grab the last bars off the shelf? Does your mind automatically go into must-bake-chocolate-chip-cookie lockdown? If yes to both, we clearly have … Continue reading

tale of 3 bourbon brittles

This gallery contains 3 photos.

After a few weeks of dropping bourbon brittle teases, food for fun is ready for its show-and-tell. First, the bourbon brittle I found for a mere $2 at Buffalo Trace Distillery in Frankfort, Kentucky. I tried to make it last, … Continue reading

the bourbon slide show

This gallery contains 13 photos.

Remember that Bourbon Festival mentioned last post? It’s in the rearview mirror and I now have only memories. More accurately, I have only memories, lots of photos, and oodles of bourboncentric souvenirs. Though I won’t be pulling out the slide … Continue reading

Door County, the sweets edition

This gallery contains 12 photos.

With a tween daughter at home, I’ve given lots of thought to friendships: how they’re made, how fragile they can be, what makes a good one, and so on. While I didn’t especially enjoy those middle school years myself (though … Continue reading

going to the dark side and the tour

This gallery contains 3 photos.

So. Welcome to another week here at food for fun. Please help yourself to a chilled, creamy beverage while I explain what we’re up to today. This week kicks off a bit differently than others as I’m responding to a … Continue reading

more marshmallow madness again

This gallery contains 9 photos.

The marshmallow train moves forward as I finally brought a bit of my madness to the masses. A friend who directs a local culinary school had asked me on board to teach a class on boozy marshmallows and last Friday … Continue reading

v, vanilla bean

This gallery contains 6 photos.

T, Tofu. U, Udon. Welcome, my food for fun friends, to V! Today I join Shanna, Sofia, and Ngan as we continue to cook our way through the alphabet. My culinary colleagues smartly assigned V to vanilla bean and I’m … Continue reading

jelly beans, peeps, rice krispy bars–oh my

This gallery contains 5 photos.

From the title alone, you know where I’m going with this, right? Mostly I’m hoping you’ll click over to read my latest Funny Names in Food post as it was heaps of fun to research and write as well as … Continue reading

soy brownies and rum?

Spring break is so over. A week of r& r at the in-laws–complete with far more DIY marshmallows consumed than recommended–was lovely, but this week it’s back to that real world and all its ensuing insanity. Cue the crazy.

Which put me at the intersection of Nothing Prepared and No New Ideas when time came to write this week’s post. So I’ll fall back on a now time-honored tradition of repeating myself, visiting my work elsewhere in the blogsphere.

Another month, another post at Minnesota Soyfoods Real Story Blog: Brownies anyone? (no worries–neither tofu nor actual soybeans were used)

We also play a game here at food for fun called “Find a Cocktail Recipe.” Enter part deux of this post…

Immediately upon opening the liquor cabinet, out fell a small paperback volume I don’t remember seeing before.

vintage 1940

vintage 1970

Famous Rum Drinks of the Virgin Islands is all of 32 pages and was penned by a Ms Dea Murray as a collection of drinks from “famous hotels, restaurants & bars.” Drowning in red, brown, gold, and harvest orange glory, it could only be a garage sale find. Yet its appearance rang no bells.

That said, it fell out of my liquor cabinet–reason enough to thumb through. Bluebeard’s Wench called for blue curaco, which is not on my shelf. Same story Hurricane Buster. Old Fashioned Voodoo would be mine if only I had guava juice. Swashbuckler called for Champagne and Coco Loco requires the purchase of coconut cream. Clearly I need a better pantry for this book.

wpid-mntsdcardPhoto-Editor2014-03-19-20.32.06.jpg.jpgFortunately, Rum Swizzle met me where I was at. Out came the rum, sweet vermouth, lemon, bitters, and fresh nutmeg. Though not a big fan of rum, I like what it stands for: warm sand and sun, island breezes, tropical tunes.

The resulting sipper was bracingly tart and could’ve stood a bit more sweet, but it won me over by being both assertive and classy. A newly purchased thrift-store cocktail glass made the project even more fun.

sS what if it's only 33°F outside? I have rum in my cocktail.

So what if it’s only 33°F outside? I have rum in my cocktail.

Our winter may not be over quite yet, but the mercury climbs slowly and surely a tropical rum cocktail can help push things in the right direction. So here’s to seeing the backside of winter. Here’s to garage sale finds–remembered or no. And here’s to the busy-ness of life. May it all be great fun as often as it can. Cheers!

spring break special ed. or there really is such thing as too many marshmallows

Spring break means sunshine, beaches, and tropical beverages. Especially after Coldest Winter Ever, trips to warmer climes seem mandatory. But our family had other plans. We would visit my husband’s parents in a small town 200+ miles north of where we live.

While this vacation locale won’t bring us any beach days, it does offer opportunity for rest and relaxation. With grandparents on-site to mind the kids, I can sleep in, work out, and tackle projects that haven’t been moving forward back home. One project in particular–remember Marshmallow Madness?–kept me busy today.

Since that last January marshmallow post, I’ve been drawing up outlines, testing recipes, dreaming up marshmallow flavors and uses (popcorn balls, anyone?), and researching what’s already out there in hopes of advancing my own spin on DIY ‘mallows.

To that end, I bought bottles of sweet red wine and sherry, intending to try these wines in marshmallows. Weeks went by, the bottles collecting dust on the shelf (save the sherry, which I enjoy sipping come evening) and I wondered when my schedule would allow me a few hours in the kitchen to try these new marshmallow flavors.

Knowing I’d have plenty of time at my in-laws, I packed it all up and set out to turn my mother-in-law’s kitchen into a marshmallow test kitchen.

And how. After making three different kinds of marshmallows–sherry, sweet red wine, and root beer–I can say without reservation that there IS such a thing as marshmallow overload. Tasting along the way, many spoonfuls of sugary fluff were consumed. Add to that the many marshmallows “tested” after project completion, and I write this in the throes of a sugar coma. That said, here’s a review.

The sherry and red wine flavors were riffs on Alton Brown’s recipe, subbing alcohol for part of the water (1/2 cup for the sherry and 2/3 cup for the red wine). Red wine won for appearance as it started out deep purple, then faded to light pinkish lavender after whipping. Sherry won flavor, if only because I prefer sherry over red wine.

sherry marshmallows-to-be

sherry marshmallows-to-be

boiling the wine syrup

boiling the wine syrup

whipping the wine fluff

whipping the wine fluff

Wanting to make a ‘mallow for the kids, I turned to Marshmallow Madness (Shauna Sever beat me to this book title!) for its Root Beer Float marshmallow. Sever’s recipes had different proportions of corn syrup, sugar, and liquid compared to other recipes I’ve tried, though she knows what she’s doing as her marshmallows were fluffiest and the “batter” easiest to work with. I’ll be turning to Sever’s book again.

gelatin "blooming" in root beer

gelatin “blooming” in root beer

I wasn’t overly crazy about any of these flavors, though that’s more about my being sick of marshmallows than it is marshmallow quality. My best bet is to step back from marshmallow making, though I’ll need to hit it again soon as I’ve signed on to teach a marshmallow class at a local cooking school. The madness must continue. I’ll also be reporting back here, eventually offering up the root beer float marshmallow recipe as well*. Please stay tuned!

l to r: red wine, sherry, root beer float

l to r: red wine, sherry, root beer float

*Can’t wait for the recipe? Let me know in comments or on deLizious facebook and I’ll send it your way.

food geek chocolate cake

The hardest part of monthly guest posts at Blog of Funny Names is coming up with that funny name. Committing to a food-related name helps narrow the field, but I’m never sure where to look for a name that is fun, fresh, interesting, relevant, and unique enough to be considered “funny.”

Googling always saves the day, but I still need a direction in which to head. This month I got that direction from a small inner voice whispering, “molecular gastronomy.” [While hearing small voices might qualify me for professional help, your reading this might qualify you for the same so we’re in this together. Stay with me? Please?]

So. Searching “molecular gastronomy” was exactly what I needed to do and we all benefit because 1) I found an amazing man named Hervé This, whom I now admire greatly and 2) I thought I’d try a bit of kitcheny science over here as well.

Those kitcheny science results are as laughable as they are delicious and we’ll move on to them as soon as I can convince you to hop over and learn a bit more about Hervé. Click here, then please return for a doozy of a chocolate cake experiment.

***

Back for cake? Very good, then. Learning about Monsieur This inspired me to find a recipe I remembered seeing on Foodography, a favorite Cooking Channel show. Self-proclaimed food nerd Jeff Potter demonstrated a microwave chocolate cake leavened only by N2O gasses in the cream whipper that dispensed the batter.

Long a cream whipper fan, I’ve used mine only to whip cream and branching out sounded like fun. A cake leavened with nitrous oxide instead of chemicals–kitchen science indeed.

ready to rock

ready to rock

Though the recipe threw me a bit: Four ounces chocolate, four eggs, plus smaller amounts of flour and sugar. This sounded like multiple servings, but best I could understand, it all went into one glass. Mention of only filling the “pan” two-thirds full should have been my clue, but after studying the recipe closely, I saw no mention of anything more than one serving. I filled that mug to the top. (also added a dollop of marshmallow fluff after half-filling with batter per recipe suggestion)

batter in place

batter in place

halfway

halfway

fluff!

fluff!

ready for the microwave

ready for the microwave

The first 30 seconds in the microwave didn’t “bake” the batter through, so I added four more 30-second intervals. And by the first minute, the batter was up and over the side of the mug. For sure this recipe is meant to serve four and shame on me for not getting that.

no words for this

no words for this

Just the same, this offers opportunity to turn disaster into triumph. (It’s a game I often play called, “I meant to do it this way.”) The cake turned out nicely on a platter, a bit of gooeyness on the top (now the bottom) adding to its charm. Dusting with powdered sugar, as advised, crowned it in glory and it was happily ever after.

A side of ice cream or sweetened whipped cream and it's restaurant worthy.

Add a side of ice cream or sweetened whipped cream and it’s restaurant worthy.

No question the batter was meant to be divided evenly among four glasses. Though the numbers divide in half easily enough, making two servings an option as well.

While this was fun, and meeting Hervé was worth any amount of kitchen mess, my next microwave cake will be of the chemically leavened mug variety. Fortunately, another Liz–of Tip Top Shape–has me covered with her funfetti version.

I raise my future mug of Liz’s Funfetti Mug Cake to you all for spending time with me here and over at Blog of Funny Names. I look forward already to our next food adventure.