Updates and news from Jean-Pierre Cote and Maison Cote seasonings, spices, oils and vinegars, Vancouver, BC.
Thursday, April 10, 2014
The Gourmandise School of Sweets and Savories
Scroll down for our Nougat recipe.
So this bunny laid
...and filled it with corn syrup and palm oil.
Hmmm...I can taste the ensuing sugar high and subsequent brain drain as we speak. I like it sweet, I do, but I like the slow, flavorful kind, because sugar isn't a flavor.
We have been working for the last couple of years to recreate childhood and modern favorites without the plasticized ingredients that commercial products use to manufacture candy. We've replaced those sticky sweeteners with honeys, molasses, agave nectar, coconut and date sugars and industrial fats with Straus butter, olive and coconut oils.
Hadley put up two Easter-ready classes for next week. Ruth's Spring Confections will focus on Homemade Peeps, some insane PB chocolate eggs (I love adding rice krispies to the recipe) and Fruit jellies, while Hadley'sGrain, Nut and Dairy free Candy class will make every kid in your life enjoy Caramel Chocolate Eggs, Gummy Candies and more.
The recipes in these classes are simple to execute, totally customizable and leave you with the bright flavors that nature intended you to enjoy. We've mastered the art of coloring with natural and fruit colors and ordered some sweet bags and boxes for your adorable confections.
Line a cookie sheet with parchment paper and place a piece of wafer paper (about 6"x10") over the parchment, reserving another piece of wafer paper nearby. Made from rice, wafer paper can be purchased at Surfas, online or in cake and candy supply shops.
In a small saucepot, place:
1/2 cup honey
1 1/2 cups sugar
In the bowl of a stand mixer, place:
1/4 cup powdered sugar
Set aside (you can use any combination of dried fruits and nuts):
2 cups toasted whole almonds
1 cup dried apricots, sliced
2 cups toasted whole pistachios
1. Heat the sugar and honey to 310 degrees F. Remove from heat and cool to 290 F.
2. While cooling, beat the egg whites to soft peak stage. Add powdered sugar and beat to just before stiff peaks.
3. Pour the sugar syrup, slowly, while the egg whites are beating at medium speed.
4. Beat for 3-4 minutes, or until very thick and sticky. Fold in nuts.
5. Pour over wafer paper and press the second wafer over the nougat, pressing the top with another flat cookie sheet or flat, opened hand. Let set for an hour. Cut with warm bread knife.