Month: November 2017

Plum Punch

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We have reached the month of Fructidor! On the first day of Fruit Month, we are celebrating the plum. And what better way to do that than with plum punch? Consider this an homage to the truly delightful David Wondrich and his book, Punch. We once went to an event of his at the Aviary where he spoke about the history of punch and had prepared several punches for everyone to sample – including one with ambergris! Truly, one of my top five drunkest evenings. Below, a gin punch to share with friends.

Plum Punch

1 cup water

1 cup sugar

1/2 cup of plum jam

2 cinnamon sticks

1 tsp whole cloves

pinch of allspice

1/4 tsp nutmeg

4 cups cranberry juice (I used cranberry/pomegranate)

2 lemons, juiced

1 cup gin

1 bottle of sparkling wine

First, make the plum simple syrup. In a medium sauce pan, bring the water and sugar to a boil. Add in the jam, cinnamon stick, cloves, allspice, and nutmeg and let simmer until the sugar is completely dissolved. Remove from heat and let cool.

A day ahead, I made a decorative (and functional) ice ring, alternating lemon and lime slices and frozen in the bottom half of a bundt pan.

To assemble: add the cranberry juice, lemon juice, gin, simple syrup, sparkling wine and ice ring. Enjoy!

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Pumpkin Marshmallow S’mores

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Today, 16 Thermidor, we celebrate the marsh mallow! The mallow plant typically grows in marshy areas and was originally used medicinally. It has a pale, blush-colored flower and has been consumed by humans since at least the Roman era. Since its earliest mentions, the roots of the plant have been typically boiled with a sweetener.
Today, we’re making pumpkin marshmallows from scratch and then using them for s’mores!
Pumpkin Marshmallows
3 packs of unflavored gelatin
1 cup of cold water
1 1/2 cup sugar
1 cup light corn syrup
1/2 cup of pumpkin puree
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/2 cup powdered sugar
1/4 cup cornstarch
orange food coloring
candy thermometer
First, prepare your pan. Sift together the corn starch and powdered sugar in a bowl. Using a 9×13 pan, line with foil or parchment paper. Spray with cooking spray and then sift the powdered sugar mixture all over, reserving about a third of the mixture. Set aside.
Using 1/2 cup of the water, pour into the bowl of an electric mixer and then add the packs of gelatin. Let this sit while you prepare the rest. In a medium sauce pan, add the remaining half cup of water, the sugar and the corn syrup. Bring to a boil without stirring and insert the candy thermometer. Keep heating until the thermometer reads 240 degrees. Start the electric mixer and *slowly* pour the super hot mixture into the bowl of the mixer. Bring the speed of the mixer up slowly until it is on high. Beat the mixture on high for a good 10 to 15 minutes – until the marshmallow fluff looks shiny and holds together pretty well. At this point, add the pumpkin puree and spices and continue mixing until well-incorporated. If you so choose, add some drops of orange food coloring to the mixture.
Pour the marshmallow fluff into the prepared pan and smooth out the top. You can always spray the spatula with cooking spray to make it less sticky. Sift the rest of the powdered sugar mixture over the top of the marshmallows and let rest for at least over night. The next day, you will find the mixture has firmed up nicely and you can cut the marshmallows in whatever shape you desire. Enjoy!
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Spicy Basil Chicken

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Mes amis,
To celebrate basil day, 14 Thermidor, we are making a delightful dish from Leela Punyaratabandhu‘s Simple Thai Food. This recipe calls for one of the three varieties of basil used in Thai food, holy basil. The book had an eye-opening section on the varieties of basil – holy, lemon and Thai sweet – and an admonition to not use one in the place of another. Gentle reader, I could not find holy basil in any of my various grocery stores. Based on my limited internet searching, it seems difficult to find in the area.
Spicy Basil Chicken and Fried Eggs on Rice 
8 cloves garlic
5 fresh red chiles (she suggests bird’s eye, but I used ones from the garden)
1 large shallot
3/4 cup vegetable oil
4 eggs
1 1/2 lbs ground chicken
2 tbs fish sauce
2 tbs thin soy sauce (a special Thai variety of soy sauce)
1 tbs dark sweet soy sauce
1 tbs oyster sauce
1 cup packed fresh holy basil leaves
4 cups cooked jasmine rice
First, grind the garlic, chilies and shallot into a thick paste. Heat the oil in a large skillet and fry the eggs, sunny side up. Remove the eggs and reserve for serving. When the oil is slightly cooler, remove all but two tablespoons and add the ground chicken. Cook until slightly browned and cooked through – for me, this took 5-7 minutes. Add the fish sauce, soy sauces, oyster sauce nad cook for another 2 to 3 minutes. Remove from heat, add the basil and stir until incorporated. To serve, plate with rice, chicken, then the fried egg. Enjoy!
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