9 December 2017

Gummy Bears

1-3oz box Jell-O (we used cherry)
1 pkg unflavoured gelatin (7g)
1/4tsp citric acid
1/4c corn syrup, glucose, or tapioca syrup (80g)
1/3c room temp water

Stir together gelatins and citric acid. Add corn syrup and water, and stir gently (to avoid air bubbles, cosmetic only). Let sit for 5 minutes so the gelatin can bloom. Stir gently, then microwave on high for 30 seconds. Stir then heat for 15 seconds, stir, heat 15 sec, stir...for a total heating time of 1 1/2 minutes. Let set for ten minutes. It should clear up a fair amount. Spray molds with oil spray. Pour into molds using a measuring cup with a pouring lip (the eyedroppers that come with the molds don't work well). Let set 30 minutes, then refrigerate for 30 minutes. Remove from molds and set them on their little butts for 48 hours. Lay them on their backs for 24 hours. If they're not chewy enough, leave them out, tossing them around a bit. Store in an air-tight container, tossed with a tiny pinch of cornstarch to keep them from sticking together--if you don't eat them all up first!

18 December 2017

German-Russian Wedding Schnapps, aka Red Eye

330g sugar
1 2/3c boiling water
6 1/2c room temp water
750mL Everclear

Melt sugar til caramelized (to whatever colour you prefer) over medium heat. Carefully pour in boiling water and stir to dissolve sugar. Remove from heat and add room temp water, then alcohol.

Yielded just shy of 3qts.

17 December 2017

Cactus Candy!

Scaled, as we got 2/3c of puree from our 2 fruits (275g)

2/3c (160g) cactus puree (yes, wear gloves!)
2c (460g) unsweetened applesauce
4 tsp pectin  (13g) (we used Sure Jell)
3 1/3c  (660g) sugar

Grease an 8x8 baking dish. Mix 1/3c sugar with the pectin, and stir into puree and applesauce in a saucepan. Bring to a boil. Add remaining sugar and bring to 225*F. Pour into prepared pan and let set for 12+ hours. Cut into squares, roll in sugar, and let set 6+ hours.

Swedish Meatballs

from Jul: Swedish American Holiday Traditions by Patrice Johnson (p122, scaled down).

Mix together and let sit five minutes or so, til it resembles oatmeal:

1/2c bread crumbs
1/2 tsp salt
1/8 tsp pepper
1/2 tsp seasoned salt
3/4 tsp onion powder
1/3c milk
1 medium egg

Mix in 15oz elk/veal/pork meatloaf mix. Form into walnut size balls & bake at 375*F for 10-15 minutes.

These were surprisingly good. A little on the salty side (which I particularly like). We will make them again.

27 November 2017

English Muffin Toasting Bread

Whisk together:

360g flour
1T sugar
1 1/2tsp kosher salt
1/4 tsp soda
1T instant yeast


Mix together and heat to 120-130*F:
8oz milk
2oz water
2T oil

Pour over dry ingredients. Beat on high for a minute. Grease and cornmeal 8x4 pan, scoop batter into pan. Cover and let rise to 1/4" over lip--should take 45 minutes to an hour if temps are correct. Bake in preheated 400*F oven for 20-30 minutes, til golden and 190*F.

If I had read my previous notes (as I had intended), I'da reduced the milk and increased the water right off the bat. And subbed some of the all purpose for bread flour. It's too tender. Nice and holey, though. I think it needs salt, Dan doesn't.

Carpet Pizza

Pourable Crust

10g instant yeast
100g dry milk
4g salt (I overshot a bit)
625g flour
60g sugar
1T olive oil
725g water
30g cornmeal

Used 760g per half sheet pan (2)
Pourable Pizza Crust


Ground Pork Topping

2# ground pork
70g onion, chopped
12oz tomato paste
635g water
1/2 tsp salt, sage, and white pepper
3/4 tsp parsley
1 tsp basil & oregano
1/4 tsp marjoram & thyme
1 1/2 tsp fennel seed
1/8 tsp crushed red pepper

24oz mozzarella, shredded

Ground Pork Topping

Scaled the crust recipe down to 2/10s and the topping down to a quarter, for 20 servings in two half-sheet pans.

Honey Spiced Rye

230g milk
125g honey
125g sugar
1g toasted aniseed
1g ground ginger
250g flour
125g medium rye
4g soda

from The Rye Baker, Stanley Ginsberg.

This was very, very good, even though I torched the top.