Marshmallows with "Better Sugar": Agave and Organic Cane Sugar

I'm kind of shocked that it worked. There are a few notable differences in the creation, but otherwise this recipe is essentially an ingredient "swap out" equivalent to the classic marshmallow recipe I have posted here (and is from Alton Brown, mildly adapted all over the internet).

So, substitute in the classic recipe, cup-for-cup: Agave syrup (replaces corn syrup), and organic cane sugar (granulated to the same fineness as regular granulated sugar). And, instead of using powdered sugar for dusting, you blenderize some of that organic cane sugar with cornstarch to make your own.

Here's what I found:

1. I used "Wholesome Sweeteners Organic Blue Agave nectar" in "light" version.
2. I bought my organic cane sugar in bulk from WinCo and it had some hard chunks in it -- so I measured out what I needed with the smallest size of chunks so that it wouldn't cause problems dissolving in the candy concoction.
3. MAJOR DIFFERENCE #1: My candy foamed like CRAZY. Like, I wished I had put it in a giant pot so that I didn't have to keep taking it off the heat. It was slightly stressful and took about 10 minutes of careful handling putting it on and taking it off and stirring like crazy to keep it from boiling over while trying to get it to 240. I barely got it there, so I don't know if that factors into the next discovery.
4. MAJOR DIFFERENCE #2: Not only is the liquid candy a lot darker, it's a lot less viscous -- runny, thin, almost watery. I was worried it would not set at all when I put it in the KitchenAid with the gelatin/water combo. In fact it was so runny that it was spitting sugar everywhere. I put a towel over my KitchenAid for the first 5 minutes of whipping until it had gained enough substance to not spit hot candy drops all over.
5. MAJOR DIFFERENCE #3: It tastes almost sickeningly sweet if you taste it before it sets. Oddly, this over-sweetness seemed to diminish by the time I cut them -- and they tasted normal to me.
6. MAJOR DIFFERENCE #4: The finished product is so soft and spongy, I waited 2 days (in very dry climate) to pop them out of their tray and slice them into individual mallows. They did hold, but they are very soft.
7. NOT-SO-MAJOR DIFFERENCE #5: You can definitely taste some of the darker tones of the agave that somewhat mask the vanilla bean. Not a lot. Just a bit. And the marshmallows are more off-white in color.

There ya have it! If you want to make unrefined sugar marshmallows, it's actually quite straightforward and doable!

Pine Nut Brittle

I love pine nuts. And, years ago, at an engagement party for a friend, I had dinner at an Italian restaurant in Berkeley. One of their dessert options was a cheese plate with various pairings including quince jelly and a walnut brittle with rosemary in it. I had never heard of making a brittle with anything besides peanuts, much less adding savory herbs! With soft and sour goat cheese, it was an amazing pairing. Thought about it ever since.

Since moving to Nevada, I have been curious about native edibles. In the Great Basin, though, pickings are pretty slim. It is so dry and the weather is so extreme.

But we have pinyon pines. And I have written about them before. They make arguably the best pine nuts ever.

And I decided to make pine nut brittle, with green tips of fresh pine for an herbal additive. Turned out amazing.

I stole the peanut brittle recipe from here and then swapped out the peanuts and added fresh green tips. It's too late to add them now, but my next batch I will probably try rosemary again as it has a piney fresh taste as well. Try making a batch and serving it with soft, crumbly goat cheese at a party! YUM!

Pine Nut Brittle
Candy thermometer required!
 
1 c. sugar
1/2 c. light corn syrup
1/4 tsp. salt
1/4 c. water
1 c. pine nuts (yes, it is expensive! sorry!)
2 Tblsp. softened butter
1 tsp. baking soda
2-3 Tblsp. fresh, bright green pine tips (springtime only!) or another herb such as rosemary. (or 1 tsp. of a ground spice, like allspice or rubbed sage.)

1. You will need a greased cookie sheet -- might as well Pam a sheet at the beginning and set it aside. Also, you will need your teaspoon of baking soda measured and read, as well as the butter ready to go.
2. In a small sauce pan, add sugar, corn syrup, salt and water. Turn the heat on to high, and stir to dissolve the sugar.
3. Once the sugar has dissolved, add the pine nuts and clip the candy thermometer in place to watch the temp.
4. Stir frequently or the nuts will burn and the candy will as well in spots. Once you reach 300 degrees F (hard crack stage), remove from heat immediately.
5. Add the butter, soda, and pine tips (or other herbs) and stir quickly -- the soda will make the candy foam up.
6. As soon as everything has been stirred in well, pour the candy onto the cookie sheet. Allow it to set. If you are in a warm place, you may need to place it in the fridge.
7. Once the candy is hard, it is easy to snap chunks off the pan. Delicious!

 
Caution: if you live in a warm place or are experiencing the heat of summer, you may need to keep the candy in the fridge. I made a batch that started melting and getting to a consistency that was about to pull peoples' teeth out, rather than crunching and crumbling. Once I put the remaining candy in the fridge, it firmed up right and was much more edible.

Favorite Food: Maharagwe -- Kenyan Curry

Jambo, my friends!

The truth is I have never been to Kenya, so I have no idea if this recipe is any more Kenyan than French Fries are French. But I don't really care. My love for it is secure no matter where it is from or what it is called, it is so good.

This is, really, my "mac 'n cheese," comfort food. It is really easy to make; vegan; cheap; and for being so simple in the spice department, it is uncannily addictive.

I think it almost takes longer to cook the rice that accompanies than to make the dish.

I apologize that my food photos are not incredible.* It's a point-and-shoot, I have a bit of a superiority complex over food photography (so mainstream), and I'm in a rush to get this up for a friend. But at least you will be able to see if yours looks remotely as it should!

Recipe for Maharagwe (Kenyan Curry)

2 Tblsp. oil (I use olive or coconut)
1-2 onions, chopped (I use 2)
3 cloves garlic, minced
1 tsp. turmeric
1/2+ tsp. cayenne pepper
1 28-oz. can of diced tomatoes, OR 3-4 fresh tomatoes, chopped
2 15-oz. cans of dark, low-sodium kidney beans, drained & rinsed
2 15-oz. cans of lite coconut milk (I have a strong preference for the lite; if you have strong feelings otherwise, try it your way but don't complain to me if it's too rich :) )
Salt to taste

1.) Heat oil in a deep skillet. Saute the onion past 'golden' to the point where the edges almost look like they are burning. 
2.) Add minced garlic and stir for about 30-60 seconds.
3.) Add tomatoes, turmeric and cayenne, stir to combine everything. [Be careful to not let the cayenne saute without the tomatoes for more than a few seconds or you may get the pepper in the air and effectively pepper-spray yourself. I've done it more than once!]
4.) Add kidney beans; stir. 
5.) Once the mixture is boiling, pour in the cans of coconut milk, stir, and turn off the heat.
6.) Test and add as much salt as you'd like. If you need more cayenne, you can add this, too.

Serve hot over rice -- the best is a sushi-style, sticky, pearl or short-grain rice.

I know that nothing about this recipe or the photos is all that glamorous or "grabbing" -- but I'm serious, it is my favorite food. And you can serve it at a party without breaking the bank and it's a protein-packed pleaser for vegans, vegetarians, and educated carnivores alike. Enjoy!

* Full disclosure: I just zapped this in the microwave from days ago, and the rice was mixed in so that is why it's all yellow and incorporated, rather than the curry sitting atop the rice as I usually serve it the first night. But 3 days later with a quick zap in the microwave and it tastes maybe even better than the first night.