Bewitchin' in the Kitchen

Long Life Elixir

Evelyn Fortune Lilly Bartlett lived at Bonnet House until her death in 1996, just 2 months shy of her 110th birthday. She attributed her long life to warm sunshine, salt air, lots of pets, good friends, and her magical long life elixir made with limes grown right outside her window.

Evelyn's Long Life Elixer, aka Rangpur Cocktail

1 part Fresh Rangpur Lime Juice

4 parts Mount Gay Rum

Vermont Maple Syrup

 

White Chocolate Coffee

I've started a new ritual of steeping a cup of organic camamile tea with lemon and honey and enjoying it before bedtime while journaling and many times watching an old movie or new documentary. (Gosh! I love Netflix!!!)

But to switch things up a bit, occassionally I'll create a special treat. This is one of my favorites...

White Chocolate Coffee

 
Makes 5 cups

• 4 ounces white chocolate, chopped
• 2 1/2 cups whole milk
• 2 1/2 cups freshly brewed coffee, strong
•  Whipped cream, optional
• White chocolate curls, optional

 

In a medium saucepan over medium-low heat, combine white chocolate and milk.

 

Heat until steaming but DO NOT BOIL.

 

Whisk until white chocolate is melted and smooth. Stir in coffee.

 

Add a little whipped cream if serving hot. You may prefer to allow this to cool and serve over ice. However, I have found it loses something when chilled. Can't put my finger on it, but I prefer it served very warm.

 
It's sooooo gooooood, I'm tempted to give my Starbucks gift card away!

Southern Hot Chocolate

HOT CHOCOLATE RECIPE

(Serves 10-12)

1quart cold whole milk (set aside 1 Cup)

½ t potato starch

1 quart half & half

12 oz. semi sweet chocolate, finely chopped.

8 oz. milk chocolate, finely chopped.

1 t vanilla

¼ t sea salt

1.     In a small bowl, mix 1 C of cold milk with the potato starch.  Whisk until thoroughly blended.  Set aside.

2.     In a large pot, add remaining milk and ingredients.  Stir until chocolate is melted.  Serve very warm with homemade marshmallows.

 Variations:  Adjust chocolate profile according to your taste.  For example, if you are a lover of dark chocolate then use all dark chocolate.  Also, if you enjoy a thicker “drinking chocolate,” add a slight bit more potato starch in the beginning, as this acts as a thickening agent.  If the above recipe seems too thick for you, skip the potato starch.  Word to the wise…you must mix the potato starch in the beginning with cold milk.  If the potato starch goes into a warm liquid, the result will be potato dumplings.

 

HOMEMADE MARSHMALLOWS

3 packages unflavored gelatin

1 cup ice cold water, divided

12 ounces granulated sugar, approximately 1 1/2 cups

1 cup corn syrup

1/2 t salt

1 t vanilla extract

1/4 cup confectioners’ sugar

1/4 cup cornstarch

Nonstick spray

 

1. Place the gelatin into the bowl of a mixer along with 1/2 cup of the water.  Get the whisk on your mixer in place and ready to rumble.

2. In a small saucepan, mix the remaining 1/2 cup water, sugar, corn syrup and salt on medium high heat, cover and cook for approximately 3 to 4 minutes.

3. Use a candy thermometer and allow the mix to get to 240 degrees F. This will take about 8 minutes.

4.  Once the mixture hits 240 degrees, immediately remove from the heat.

5. Get your mixer going on low speed and slowly pour your sugar syrup into the bowl of the gelatin mixture. Once you have added all of the syrup, increase the speed to high.

6. Whip that stuff to death until it looks very thick and fluffy. This will take about 15 minutes.  Patience, patience, patience. 15 minutes is going to seem long.

7. Add vanilla and and whip it another minute.

Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick spray. Mix the powdered sugar and cornstarch together in a small bowl.  You are going to use this mixture several times before you get to the finish line here.  First use it to coat the bottom of the pan. Save what you have left for later use.

Pour the mixture into the prepared pan. This stuff is super STICKY so use an oiled up spatula to spread it evenly. You can then use more of your powdered sugar/cornstarch mixture to dust the top of marshmallows.  Reserve the remainder for later. Allow the marshmallows to sit uncovered for a few hours or even overnight.

Turn the marshmallows out onto a cutting board and use a pizza cutter that you’ve dusted with the powdered sugar/corn starch mixture, to cut into 1-inch squares.  Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional, if necessary. Store in an airtight container for up to 3 weeks.

Variations:  Get creative and change up the shape by using cookie cutters.  Heart shaped marshmallows would be adorable for Valentine’s Day.  You could even dip them and chocolate and coat with colorful sugar sprinkles…voila! Valentine’s Day Marshmallows!

Mint Julep or Mint Sweet Tea

Mint Julep or Mint Sweet Tea

mint leaves  (mint grows like a weed in the south. To grow your own, I recommend starting it in a clay pot, even if you plant the pot in the ground)

sugar

water

crushed ice

bourbon whiskey or strong steeped tea

Bring water to a boil, remove from heat and add sugar to taste to make a simple syrup. Bruise mint leaves to release the oils and add to the warm syrup to steep.

To assemble the drink, choose a silver cup and fill with crushed ice. Add bourbon to taste OR a strongly steeped tea. Top it off with the mint flavored simple syrup. Garnish with fresh mint leaves.

Sassafras Tea

If you have a Sassafras tree on your property, pull it up by the roots. Since they grow wild and are considered a nuissance, you can probably get permission from a land owner to harvest some off private property.

Clean the roots and cut into 2-3 inch pieces. Allow them to dry for a week or two in a cool, dry place. If they begin to rot, start over.

Whittle the bark off the dried roots and keep frozen in a closed, zippered bag until ready to use.

Boil a quart of water and remove from heat. Add 2-3 ounces of dried Sassafras root bark to the hot water and allow it to steep to desired strength. Add sugar to taste.

BE WARNED:

• Do not eat the small, white berries of the sassafras tree. Use any herbal ingredients with caution, as their toxicity may be unknown.
• Never remove any plant growing on state or national parks, or any other property without permission.
• Sassafras is a blood-thinner (AKA: A Detoxification Agent for the Body) Use in small amounts. Make your blood too thin and it will come through the skin. Ask an old farmer and he'll tell you how much.
• Sassafras contains agents that are known to cause liver damage and cancer according to FDA of the USA.

Note: Sassafras leaves are dried and crumbled and used to flavor gumbo. It is known as file'.

Homemade Baileys Liqueur

Homemade Baileys Liqueur

2 eggs

8 ounces (1/2 pint) half & half

3 Tablespoons chocolate syrup

1 1/2 capfuls coconut extract (NOT coconut milk)

1 can sweetened condensed milk (NOT evaporated milk)

4 to 8 ounces of whiskey (depending on how strong you want it)

Place all ingredients in a blender adding the whiskey last. Blend until fully mixed and creamy. Keep refrigerated and consume within 1 week.

Serve over ice or in coffee or hot chocolate. I like to use it in cooking to flavor cakes, muffins, cookies.

Lemon with Peppermint

Although I've never used any other fruit, I hear you can do the same with an orange or any other citrus fruit Santa may leave on Christmas morning.

Lemon with Peppermint

1 lemon per person

1 peppermint stick per person

Cut a hole the tip of the lemon large enough to accommodate the peppermint stick.
 
Place peppermint stick in the hole and push into the pulp of the lemon.
 
Suck the lemon juice through the peppermint stick (as you would a straw) while squeezing the lemon gently.

Boiled Custard

Boiled Custard

1 qt. whole milk

4 eggs

6 tbsp. sugar

1 tsp. vanilla

Heat the milk until just below the boiling point.

Beat eggs and sugar in a bowl.

Pour scalding milk over this mixture and stir quickly and thoroughly.

Return at once to a double boiler (cook over hot water) and cook until slightly thickened.

Cool by placing over cold water. Add vanilla when cold.

HINT: Should the custard curdle, remove from heat. Beat steadily and strain through a sieve.

Egg Nog

Same as above, but add bourbon or rum, to taste.

Spice it up with nutmeg and cinnamon.

<strong>Of course you can always get creative and add one or more stir-ins:</strong>

Chocolate curls 

Maraschino cherries
 
Cinnamon sticks
 
Orange slices
 
Extracts or flavorings 

Peppermint sticks or candy canes
 
Flavored brandy

Plain brandy, rum or whiskey
 
Fruit juice or nectar

Sherbet or ice cream 

Ground nutmeg 

Whipping cream, whipped

Homemade Marshmallows

Homemade Marshmallows  

Adapted from two recipes... Alton Brown and Martha Stewart

3 packages unflavored gelatin

1 cup ice cold water, divided

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

1/4 cup confectioners’ sugar

1/4 cup cornstarch

Nonstick spray

Directions

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping.

While the mixture is whipping prepare the pans as follows:

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining sugar and cornstarch mixture to the bowl for later use.

When ready, pour the marshmallow mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the remaining sugar and cornstarch mixture for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture or poultry shears which I love to call Chicken Scissors. Martha suggests using cookie cutters and cutting marshmellows in the shape of bells or Christmas trees, but it would take very small cookie cutters*. Once cut, lightly dust all sides of each marshmallow with the remaining suar and cornstarch mixture, using additional sugar if necessary, even colored sugar for added festiveness.

Store in an airtight container for up to 3 weeks.

* I noticed Wal-mart has what looks like molded baking sheets for making 3 dimensional cookies. I wonder if it would work for making homemade marshmallows? I feel another project in my future.

Triple Chocolate Mint Mix in a Jar

Triple Chocolate Mint Mix in a Jar

Candies can be ground in a coffee mill or crushed with a hammer.

6 cups nonfat milk powder

1 package (16 ounces) confectioners sugar

2 jars (8 ounces each) Swiss chocolate-flavored non-dairy Powdered creamer

1 package (15 ounces) chocolate mix for milk

1 package (7 1/2 ounces) round peppermint candies, finely ground

1/4 cup unsweetened cocoa powder

1 teaspoon salt

In a very large bowl, combine milk powder, confectioners sugar, creamer, chocolate mix, ground candies, cocoa, and salt. Store in an airtight container in refrigerator. Give with serving instructions.

To serve: Pour 6 ounces hot water over 3 tablespoons cocoa mix; stir until well blended.

Amaretto Mocha Mix in a Jar

Amaretto Mocha Mix in a Jar

You'll need:

8 jars (1 pint ea)

10 1/2 cups non-fat dry milk

4 cups confectioners' sugar

2 jars (8 oz.) Amaretto flavored non-dairy powdered creamer

3 1/2 cups Nestle's Quik

2 3/4 cups non-dairy powdered creamer

1/2 teaspoon salt

Directions:

Combine all ingredients and divide among the jars. Yields approximately 8 pint size gift jars.

Attach the following directions on a card:

Amaretto Cocoa Combine 3 heaping tablespoons of cocoa mix into 1 cup hot water or milk.

Spiced Mocha Mix

Spiced Mocha Mix

1/2 cup powdered coffee cream

1/2 cup cocoa mix

1/3 cup instant coffee

1/4 cup sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Put all ingredients in a bowl and mix well. Add mixture to pint sized jelly jars and add a Gift Tag.

Directions for Use: Add 2 Tablespoons of Mixture for every 1 cup of hot water.

 

Holiday Cheer Tea

Holiday Cheer Tea 

Adapted from In the Kitchen class at the Brentwood Library, Maria Sochor, instructor

1/2 cup loose black or green tea (roughly 1 1/2 ounces)

1 bag of Celestial Seasonings Mandarin Orange Spice tea

 

2 Tablespoons dried cranberries 

2 Tablespoons coconut flakes

Combine all ingredients in 8 oz. jar.

Variations:

 

Use any other spiced or fruited tea bag in place of the Mandarin Orange Spice bag.

 

Use 1 cinnamon stick, broken into pieces and 5 cloves in place of Mandarin Orange Spice bag. 

Instructions: 

 

Place 2 teaspoons of tea blend in a tea infuser. Steep in hot water for 3-5 minutes, depending on strength desired. Sweeten to taste. Enjoy hot, or chill and serve as iced tea. This tea blend can be brewed twice before it loses flavor.

Download Recipe cards for Christmas Gifts

Hot Chocolate with Cinnamon and French Vanilla

Hot Chocolate with Cinnamon and French Vanilla

2 1/2 cups dry milk powder

2 cups powdered sugar

1 cup French vanilla flavored powdered non-dairy creamer
 
1 1/2 cup unsweetened, powdered baking cocoa

2 tablespoons ground cinnamon

Directions:
Mix together all ingredients in a large bowl and spoon into individual half pint jars with tight fitting lids for Christmas Happies. Decorate with labels and ribbon.

And Don’t forget the instructions:
Add two heaping tablespoons of the mixture to a mug of hot water and garnish with a cinnamon stick and a handful of miniature marshmallows.

Chai Tea

Chai Tea

2 cups dry milk powder

2 1/2 cups powdered non-dairy creamer

1 1/2 cups French vanilla flavored powdered non-dairy creamer

5 cups sugar

3 cups instant tea, plain and unsweetened

4 tablespoons ground ginger

4 tablespoons ground cinnamon

4 teaspoons ground nutmeg

4 teaspoons ground cloves

4 teaspoons ground cardamom

Directions:
Mix together all ingredients in a large bowl and spoon into individual half pint jars with tight fitting lids for Christmas Happies. Decorate with labels and ribbon.

And Don’t forget the instructions:
 Add two heaping tablespoons of the mixture to a mug of hot water and garnish with cinnamon stick.

Hot Spiced Tea

Hot Spiced Tea

3 cups Tang flavor beverage crystals

1 cup instant tea

3 teaspoons ground cinnamon

1 cup sugar

1 teaspoon ground cloves

Directions:
Mix together all ingredients in a large bowl and spoon into individual half pint jars with tight fitting lids for Christmas Happies. Decorate with labels and ribbon.

And Don’t forget the instructions:
Add two heaping tablespoons of the mixture to a mug of hot water and garnish with cinnamon stick.