COOK'S CORNER ENJOY SWEETS ALL YEAR LONG.Byline: Natalie Haughton Food Editor Although Christmas is over - and the holidays are winding down - here are a couple of sweet goodies from ``The Christmas Candy Book'' (Chronicle Books; $14.95), by Lou Seibert Pappas, that would be good on a New Year's buffet table. The Caramel Nut Corn is unusual as you cook the caramel mixture stove-top and simply toss it with the popped popcorn and lots of toasted nuts. Unlike many other recipes, no baking is required here. Pappas notes that among the many truffle truffle (trŭf`əl) [Fr.], subterranean edible fungus that forms a mutually beneficial (symbiotic) relationship with the roots of certain trees and plants. The part of the fungus used as food is the ascoma, the fruiting body of the fungus. recipes in the book, the Raspberry and Chocolate Truffles are her favorites. Raspberry jam and liqueur provide the flavor accent for these divine sweets. Even though the book has Christmas in the title, most of the 40 delectable recipes, which are straightforward and many of them easy to prepare, would be stylish to make, serve and give throughout the year. Who can resist English Toffee, Chocolate Coated Pecan pecan: see hickory. pecan Nut and tree (Carya illinoinensis) of the walnut family, native to temperate North America. Occasionally reaching a height of about 160 ft (50 m), the tree has deeply furrowed bark and feather-shaped leaves. Caramels, Choco-Nut Candy Bars and French Almond Nougat nou·gat n. A confection made from a sugar or honey paste into which nuts are mixed. [French, from Provençal, from nougo, nut, from Old Provençal noga, from Vulgar Latin anytime? Sweeten sweet·en v. sweet·ened, sweet·en·ing, sweet·ens v.tr. 1. To make sweet or sweeter by adding sugar, honey, saccharin, or another sweet substance. 2. To make more pleasant or agreeable. up the New Year with these creations from the book. CARAMEL NUT CORN 8 cups popped corn 3/4 cup toasted almonds 3/4 cup toasted pecans 3/4 cup sugar 1/4 cup light corn syrup 1/4 cup honey 1/4 cup water 1/8 teaspoon baking soda baking soda: see sodium bicarbonate. 2 tablespoons unsalted butter 1/2 cup half-and-half Line a baking sheet with foil. Lightly oil foil. Put popped corn and nuts in an oiled heat-proof bowl and place in preheated 120-degree oven. In a heavy, 3-quart saucepan, combine sugar, corn syrup, honey and water and stir to blend. Place over medium heat and bring to a boil, stirring constantly. Add baking soda and stir well. Insert a candy thermometer in the pan. Add butter and half-and-half and stir well. Cook over medium heat, stirring occasionally, until temperature reaches 264 degrees F. If sugar crystals form on pan sides, wash them down with a pastry brush dipped in warm water. Immediately pour hot caramel over popped corn and nuts and toss with 2 forks to distribute evenly. Turn out onto the prepared baking sheet and use forks to pull mixture into bite-sized pieces. Let cool thoroughly. Store in an airtight container at room temperature for up to 2 weeks. Makes about 10 cups. RASPBERRY CHOCOLATE TRUFFLES 12 ounces bittersweet bittersweet, name for two unrelated plants, belonging to different families, both fall-fruiting woody vines sometimes cultivated for their decorative scarlet berries. chocolate, chopped OR 12 ounces (about 2 cups) semisweet sem·i·sweet adj. Having a small amount of sweetening: semisweet chocolate. Adj. 1. semisweet - having a taste that is a mixture of bitterness and sweetness bittersweet chocolate chips 1 tablespoon unsalted butter 2 tablespoons whipping cream 2 tablespoons seedless Seed´less a. 1. Without seed or seeds. Adj. 1. seedless - lacking seeds; "seedless grapefruit" seedy - full of seeds; "as seedy as a fig" seedless adj → raspberry jam 2 tablespoons Framboise (raspberry liqueur) 2 tablespoons unsweetened cocoa powder 1 teaspoon vegetable oil Melt 6 ounces chocolate with butter, cream and jam in top of a double boiler over hot, not simmering, water, stirring constantly until smooth. Remove from heat and stir in liqueur. Turn into a small container, cover and refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. until firm, about 2 hours. Line a baking sheet with waxed paper. Sift cocoa powder into a small bowl. Using a 1-inch scoop or melon baller, form chocolate mixture into balls and drop onto prepared baking sheet. Then roll each chocolate ball in cocoa powder to coat lightly and return to baking sheet. Place in freezer until frozen, about 2 hours. Melt remaining 6 ounces chocolate with oil in top of double boiler over hot, not simmering, water, stirring constantly until smooth. Remove chocolate balls from freezer and line a second baking sheet with waxed paper. Using a fork, turn each frozen chocolate ball in melted chocolate to coat evenly and transfer to prepared baking sheet. If chocolate cools too much, reheat Re`heat´ v. t. 1. To heat again. 2. To revive; to cheer; to cherish. Verb 1. reheat - heat again; "Please reheat the food from last night" it and continue coating the balls. Refrigerate until firm, about 15 minutes, before serving. To keep, store in an airtight container in the refrigerator up to 1 month or in the freezer up to 3 months. Makes 16 to 18 candies. |
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