Tag: sugar

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JUDI’S RECIPES – WEEK 16 – SEPTEMBER 20, 2022

SEPTEMBER 20, 2022

Hi Everyone,

As Fall moves in, we are beginning to receive the gems of the harvest. Today we’re getting lavender, a sweet-smelling herb with lovely purple flowers. But they are more than pretty. Lavender is a great culinary herb, useful in dishes of all types.

Today’s recipe is one for lavender-chocolate fudge with a salted caramel topping. I think you’ll like it. No need to turn on your oven!

CARAMEL LAVENDER CHOCOLATE FUDGE

Ingredients

For the Fudge:

2 ½ c. semisweet chocolate chips

1  14-ounce can sweetened condensed milk

3 TBS unsalted butter

*1 TBS culinary lavender, finely ground (in a spice grinder, clean coffee grinder, or with a mortar and pestle)

For  the Salted Caramel Top:

½ tsp sea salt or flaky finishing salt

*1 tsp culinary lavender

1 c. granulated sugar

4 TBS unsalted butter

¼ c. whipping cream

 

Directions

For the Fudge:

1. Line a 9-inch by 9-inch square baking pan with foil and set it aside.
2. Put all the fudge ingredients into the top of a double boiler or heatproof metal bowl over a pot of boiling water. Stirring often, allow the chocolate chips and butter to melt, and combine with the other ingredients into a smooth, creamy mixture.
3. Pour the mixture into the prepared pan and smooth the top. Cover it with plastic wrap and chill in the refrigerator for a few hours until set, or refrigerate overnight.

For the Salted Caramel Top:

1. Remove the fudge from the refrigerator to sit while the caramel is prepared. In a small bowl mix together the finishing salt and lavender for the top of the caramel. Set aside.
2. Put the sugar into a heavy saucepan over medium-high heat. Allow the sugar to warm until it begins to melt (approximately 5-8 minutes). Begin to stir the sugar to speed melting and prevent burning. Stir until the sugar is liquefied (about 10-12 minutes).
3. Reduce the heat to medium and add the butter. It will splatter, so be careful to avoid getting burned. Stir the mixture to melt and incorporate the butter fully.
4. Slowly drizzle the cream into the caramel mixture. Again, be careful, as it will splatter. Stir the mixture to thoroughly mix the ingredients. Remove the pan from the heat and allow it to cool for 3 to 4 minutes. If you let it cool any longer than that, it will thicken and will not be spreadable on the fudge.
5. Spread the caramel on top of the fudge, quickly smoothing it evenly over the surface. Immediately sprinkle the salt and lavender mixture on top of the fudge, before it sets. Return the fudge to the refrigerator to set for a few hours.
6. When ready to serve the fudge, remove it from the refrigerator. Lift the fudge and the foil out of the pan. The caramel top will be firm but can be cut. It will soften when it sits at room temperature. Cut the fudge into ¾-inch by ¾-inch square pieces. The easy way to do this is to cut 3/4-inch wide strips and then cut those into 3/4-inch pieces. Serve immediately or wrap the pieces in foil (most craft stores have foil candy cups if you’re feeling fancy.
HELPFUL HINT: The kind of lavender for sale in craft stores and at florists has added chemicals as preservatives. Culinary lavender is unadulterated. Rest assured that Stoneledge Farm only grows organic and unadulterated lavender.
I hope you enjoy this treat, and that you have a delicious week.
Best,
Judi

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JUDI’S RECIPES – WEEK 14 – SEPTEMBER 6, 2022

SEPTEMBER 6, 2022

Hi Everyone,

Contrary to the beliefs of some folks, summer is not over! We can expect warm weather for another few weeks, and maybe longer. So, I don’t know about you,  but I’m still reluctant to turn on my oven and heat up the entire apartment. So, what would make me happy to prepare these days? Refrigerator pickled beets!

Today’s recipe is a simple and easy one for pickled beets, on hand in your refrigerator for salads and side dishes.

REFRIGERATOR PICKLED BEETS

Ingredients

  • 4 medium cooked beets, cooled, peeled, and sliced. If you don’t mind turning on your oven, you can roast the beets instead.
  • 1 cup cider vinegar
  • 1 cup water
  • 1/3 cup granulated sugar
  • 1 tsp kosher salt
  • 1/4 tsp dry ground mustard
  • 5 whole black peppercorns

Instructions

1. Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until the sugar is dissolved. Simmer for a few minutes.

2. Take the pan off the heat and allow the mixture to cool.

3. Put the peppercorns and beets into a clean glass jar with a tightly fitting lid. (This recipe fits into a 1-liter sized jar.) Pour the brine in, being sure to cover all the beets.

4. Cover the jar and set it aside to rest for several hours (or up to 24 hours), then transfer it to the refrigerator.

HELPFUL HINT: These pickled beets will last up to six weeks in the refrigerator.

ANOTHER HELPFUL HINT: Once you’ve finished eating the beets, you can bring the pickling liquid up to a boil and reuse it to make more pickled beets, or to pickle hard-boiled eggs.

ONE MORE HELPFUL HINT: Put the hot cooked beets into a bowl of ice water. This will make the skins slip off easily.

I do hope you enjoy this cool early fall treat.

Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 6 – JULY 12, 2022

JULY 1, 2022

Hi Everyone,

My apologies for the missing recipe from last week. I was a bit under the weather, so I didn’t accomplish anything useful. But, I’m back in the saddle, so here’s last week’s recipe.

REFRIGERATOR PICKLED BEETS

Ingredients

  • 4 medium roasted beets, cooled, peeled, and sliced
  • 1 cup cider vinegar
  • 1 cup water
  • 1/3 cup granulated sugar
  • 1 tsp kosher salt
  • 1/4 tsp dry ground mustard
  • 5 whole black peppercorns

Directions

  • Bring the vinegar, water, sugar, salt, and mustard to a boil in a saucepan, stirring until the sugar is dissolved. Simmer the mixture for a few minutes; take it off the heat and allow it to cool a bit.
  • Add the peppercorns and beets to a clean glass jar with a tight-fitting lid. Pour the brine into the jar, making sure to cover the beets.
  • Cover the jar, set it aside for several hours (or up to 24 hours), and then transfer it to the refrigerator.

HELPFUL HINT: This will add zing to any salad. Be sure to use up the beets within a week.

I hope you enjoy this dish on a hot summer day. Have a delicious week.

Best,

Judi