adventures in candyland

With father's day coming up, my broke ass has been thinking up some brilliant ideas for my worthy daddy-o.  But he's a picky kind of guy and, again, I'm broke so my options are quite limited.  Well, if a homemade gift worked when I was 7, why wouldn't it work at 27?  Cut to me racking my brain for things my dad likes that could be made and given as a gift.  Lemon meringue pie is probably his favorite baked thing, but I'll need some help from one of my pie pro gal pals for that and since I won't be seeing him for a week or so, a pie would never last.  So I got to thinking 'what does my dad really like?'  After racking my brain for awhile I came up with a combination of three of his favorite things - those soft Kraft caramels, crunchy pretzels, and beer.  Mix them together into beer flavored caramel covered pretzels and tell me that's not the manliest sounding candy you've ever heard of... it's candy mandy totally worthy of an awesome dad!  

A quick search online gave me an overwhelming number of recipes and a few tips for cooking with beer.  Now all I needed to do was decide which beer to use.  He usually goes for German wheat beers, but I felt the reduction wouldn't have a strong enough taste.  Instead, I turned to my trusty borough and picked up the delicious Brooklyn Brewery Local 2, a brew with notes of citrus and honey that I felt would complement the creamy caramel perfectly.  Since I chose to go local with the booze, I decided to keep it all in the theme of NYC and picked up some of the famous Martin's Pretzels from the greenmarket.

I had to make a quick trip to the Brooklyn Kitchen for a candy thermometer since this was my first endeavor into non-baked sweets.  I also grabbed a silicon sheet because almost every recipe I looked at recommended some sort of silicon surface for easy removal once the candies were ready for cutting.  The recipe seemed easy enough with only a few simple ingredients, all of which I have in the cupboards (minus the corn syrup which I picked up for a couple of bucks.  I always wondered what people used that for.)  Once everything was mixed in the pot, all I had to do was let it bubble and thicken until it reached the right temp on the thermometer... I almost didn't pick up the candy thermometer thinking I could just use the oven thermometer I had, but thank goodness it was cheap enough for me not to question the frivolity of the purchase.  It turned out to be super necessary and I have a feeling it will get some heavy duty use over the next few years.

While the mix was bubbling, I reduced the beer into syrupy booziness, watched a mini-marathon of Twin Peaks, and stared at the rising blue bar.  They say that when you stare at a pot of water it takes longer to boil.  I say that staring at a candy thermometer makes five degrees feel like forever and it gets goofy disco songs stuck in your head.  Once the blue line hit 200, I started singing 'temperature's rising' to myself which led to a full out 'It's Raining Men' dance party.  I suppose it's only appropriate when making man candy.

Once it hit the right temp, I poured the gooey goodness into my silicon lined pan making sure to be extra careful since hot caramel = molten lava.  Resist the temptation to lick the spatula or dip your finger in for a taste.  You will totally regret it and you'll burn off all your taste buds and you won't be able to enjoy the sweet sweet squares you've made!  As I was very carefully pouring my mind flashed forward to the inevitable clean-up and my entire body drooped thinking about what a nightmare this sticky mess would be.  Well, that was yet to come.  As the caramel started to set, I carefully placed perfectly broken pretzel pieces on top before I decided messy was better and just tossed a bunch of pretzel chunks on top willy-nilly.

While the caramel set for a few hours, (covered in the only cool spot in the apartment - in front of the AC,) I dove deeper into the Laura Palmer mystery while cutting up small squares of wax paper for the wrapping and dreaded cleaning up.  After letting the pot soak for about twenty minutes, I got up the nerve to attempt the scrubbing process only to be overjoyed in finding the sticky goopy residue wiped up with barely a swipe of a soapy sponge!  This candy making business was getting better by the minute!

When the caramel was sufficiently set about three hours later, I began the only really tough part of the recipe - cutting the big block into pieces and wrapping them individually in the little wax paper squares so they wouldn't lose their shape.  I developed a pretty easy process of cutting strips of caramel with a sharp knife and then using kitchen shears to cut the strips into squares making sure to get a little bit of pretzel in every one.

Cutting and wrapping complete, I was now set with 101 individually wrapped sweets, and that was even after trying out a few to make sure they were as yummy as they looked.  And they are.  I gave my Sunday visitors, Tricia and Lauren, goodie bags to take home but we had to come back to the apartment for refills since we had snacked on quite a few throughout our day of flea marketing and craft fairing (more on that to come.)  We even swung back to the Brooklyn Kitchen to browse and stumbled upon a few employees who happened to be discussing homemade caramels.  Of course I had to share my bounty.  They gave me their seal of approval by biting into them right there and cheering the sweet and savory deliciousness... this may have been one of my greatest culinary moments second to the KitchenAid victory!  I'll drop the rest off to my pops on Thursday for the ultimate test of their tastiness.  Until he gives the thumbs up, I'll say we have a preliminary winner with these simple and sweet morsels.  Make them yourself with your favorite brew and let me know what you think!

brooklyn brew caramel pretzels

ingredients

12 oz beer, divided (I used Brooklyn Brewery Local 2, but I think it would work well with any ale)

2 c granulated sugar

1 c packed light brown sugar

1 c unsalted butter (although it might be good with salted too for even more of a sweet/savory combo, I think I'll try that next time)

1 c heavy cream

1 c light corn syrup

1 bag hard pretzel pieces (you could probably use rods or sticks too)

directions

1. In a small pan, bring 1 c of beer to a rolling simmer and continue simmering for about 20 minutes until it reduces into a syrupy sauce yielding a little more than a tablespoon.  Set this concentrate aside.

2. Combine all other ingredients (extra beer, sugars, cream, corn syrup, butter) into a large pot and heat on a medium flame stirring every so often.  The mix will begin to boil and reduce so use a spatula to keep the sides of the pan clean and all of the liquid boiling together.  

3. Keep cooking until the candy thermometer reaches 244 degrees.  Sing disco songs while waiting.  When the mix reaches the right temp, turn off the heat and stir in the beer concentrate that you set aside.  Pour the gooey goodness into a 9" x 13" silicon pan (or use a silicon sheet to line the pan like I did.)  Top with pretzel pieces and let set for a few hours in a cool place (you can use the fridge if you want faster results, but then you should let it warm back up a little before trying to cut into it because it will get super hard.)

4. While the caramel is cooling and setting, cut sheets of wax paper into squares about 4" x 4" for wrapping each caramel piece.  If you don't wrap each piece individually they could lose their shape, especially in this hot June weather.

5. When the caramel is set and solid, cut into long strips with a sharp knife and then cut the strips into 1" squares using kitchen shears.  Wrap each piece and store in a cool dry place.  If you don't eat them all immediately, they should keep for awhile and since this recipe makes about 100 pieces, you probably shouldn't eat too many at once because you'll get cavities.  Pop open a cold brew, unwrap a candy and enjoy!

prom queen

So ten years ago, I was a senior in high school getting ready for the prom.  Last night, I did it all over again.  A few of my library regulars that recently started referring to themselves as the "Prom Committee" asked if me and my husband would join them for their senior prom... as chaperones of course.  Heck yeah!  It may have taken ten years, but I finally got asked to prom!  

I don't remember much about my own senior prom.  I had a couple of dates but both fell through at the last minute and I ended up taking my kid sister who as it turns out, is one of the best prom dates ever.  After what seemed like hours of picture taking in various suburban front yards, me, her and 23 of our closest friends piled into a white stretch Hummer and rode to the Princeton Hyatt (?) for an evening of dancing.  I petitioned to be on Prom Court but didn't make it and I don't really remember having any magical moments or sweet slow dances.  What I do remember is my prom dress, mostly because it's hanging in my closet here in Brooklyn, but also because of how pretty and perfect it was.  My grandma made it based on a tweaked pattern that was drawn up from an old nightgown from the 1970s that I used to wear for playing dress-up.  It was so beautiful and I really did feel glamorous that night.  In retrospect, I look like an extra from The Virgin Suicides dance scene but I always felt as though I belonged to a different generation and I don't look so great in beaded bodices with giant skirts made of 70 layers of tulle, so it was perfectly appropriate.  Over the past few years I've actually considered hacking away at my prom dress and making it more wearable, but I'm not sure I could bear to see my grandma's handiwork altered.  

Last night was an entirely different kind of soiree.  With a class about a sixth of my own graduation group, the event was much smaller and more personal.  A small and eclectic townhouse in the Village was transformed into a raucous evening of dancing by super stylish city kids and a well selected group of "cool teacher" chaperones.  My sense of style hasn't changed too significantly but it has matured.  Rather than flowy 70s, I went with chic 60s for my second shot at prom.  And though the school doesn't encourage competition and has no prom court, I was informed by more than a few of my kids that the hubby and I had been dubbed the unofficial Prom King and Queen.  I've often wished that my high school experience had been different, that I had been more secure with myself and had maybe been a little cooler, but working with a bunch of teenagers everyday makes you realize that, no matter where you grow up or what kind of privileges are afforded you, 17 is still 17 and it's always awkward.  Now, after making the rounds and keeping the kiddies in line, I get to relax and enjoy prom knowing that those teenage days are behind me.  Prom is way better the second time around... plus, being a chaperone means not having to worry about how to get away with enjoying a good after-prom party since it's totally legal!

sbhs prom 2001

fs prom 2011

2011 prom details -

fab vintage 1960s cocktail dress from etsy seller coliedawg

vintage lord and taylor purse stolen from mom

super old strappy silver shoes that i found in my closet

sparkly beaded bracelet that my dear friend michelle made in college

retro looking hair thanks to the tutorial posted on a cup of jo

the result was a look that one of my students described as "straight up mad men hotness"

west coast wednesday

Unless you live in the North Pole, you probably noticed that it was hot out yesterday.  Brutally hot out, sweltering even.  On days like that, when the city streets are steaming and the soles of your shoes melt to the subway platform, the last thing you want is a hot meal.  And after spending an hour trapped between sweaty people under the East River (thanks Brooklyn bound L train,) coming home to a super sweaty and tired bike messenger husband does not inspire one to slave over the stove.  But even the coolest, freshest meal sometimes requires a bit of heat (even though the raw foodies would beg to differ. Weirdos)  And since the hubby was soaking in an ice bath, the supper was left to me and I decided to look to the west.
  

the hubby gorging at rockaway taco

 I've never been to California but in my mind, fish tacos are a decidedly SoCal fare.  I suppose the closest I've had to what I imagine to be the real thing are the light and fresh stuffed tortillas at Rockaway Taco.  In an attempt to recreate these tasty beachside bites I wanted to use the freshest ingredients possible.  Unfortunately, the stalled subway kind of crankified me and left me too tired to make everything from scratch so I ended up taking a few short cuts... don't be mad. 

While our side dish of saffron rice with black beans simmered, I got started on the main course.  After towel-drying the absolutely beautiful swai fillets, I cut them into big chunks and gave them a quick batter dip with just a brush of egg and a dusting of a flour/chipotle/s&p coating.  Then, I tossed them in the sizzling cast iron skillet.  But this pan fry was different; instead of using the standard veggie or olive oil, I broke out my new favorite for summer frying - avocado oil!  It's got basically the same properties and fat contents as a quality olive oil, but it has the creamy freshness of a ripe avocado plus it can take the heat of the summer and the stove without smoking up the joint.   {sidenote: I've seriously been using avocado oil for everything since I randomly found it in the gourmet section of the Home Goods store.  It's perfect for summer salad dressings, cold pasta dishes, little toastie picnic breads, and of course, Mexican food!} 

While the fish was crisping I topped a few corn tortillas with queso fresco and warmed them on the pizza stone in the oven and then took a break to stand in front of the fan to cool off.  After a few flips to brown both sides, the fish was ready and as it cooled and degreased on a plate, I gave it a good squirt of lime juice while I topped the cheesy totrtillas with a barely there spread of super spicy Brooklyn salsa.  Next came a layering of shredded lettuce, fresh chopped cilantro from my "garden", and a few diced onions.  On top of that, I placed three pieces of perfectly fried fish and topped it all off with fresh salsa, a slice of avocado, a tiny dollop of sour cream and some extra heat in the form of Sriracha.  Two a piece with a scoop of rice and beans on the side and perfecto!  I had created the perfect warm weather supper.  How delicioso does that look?

Oh yeah, I forgot to mention that this entire day was spent in a white dress.  I worked two jobs, went grocery shopping, got stranded on the subway, cooked dinner and then ate it, all while wearing a white dress.  And ready for this?  Still spotless!!!  Must be a miracle because despite all of that, my dress remained clean and I managed to remain cute (see Mom, I told you the outfit was summertime perfection!)


summertime sass in the library


*so this post doesn't include an actual recipe, more so ingredients and the steps I took to make our delicious supper.  tacos are simple and can be prepared in a billion different ways, so use this posting as a tutorial to guide you through your own fiesta prep!

national donut day!

How did I not know this was happening?!?!  I just ran across the street with Meg for my Friday iced coffee (I'm only allowed to splurge once during the work week or else I'd go broke) and they told us that we get free donuts with our beverages.  What a lovely surprise!  For a second I thought the guy at the register was just being nice since I look awfully cute today, but the Meg pointed out a sign announcing today as National Donut Day.  Expect more on this glorious holiday later as I plan on eating at least three donuts... hmmm Donut Plant or Peter Pan?  Decisions decisions.

That's me at Apollo in Sunnyside, Queens.  Simple, delicious and around the corner from Nick and Jenessa!  This, like Peter Pan in my neck of the woods, is the best kind of classic donut shop.  Now, enjoy a brief photo series of me eating tasty fried dough!

Dulce de leche from Dough at the Brooklyn Flea.  I still haven't been to the shop, but for two bucks a pop, sweet sweet wonderousness every Sunday morning.  They have crazy flavors like chocolate chipotle, Earl Gray, and toasted almond.  They're big, they're not too expensive and they're one of my new favorite traditions on weekend mornings while browsing the wares at the flea market!

A vegan donut from Baby Cakes.  Not the best but I am biased as a hard core carnivore.  Hey, at least I tried something new.  I think it was caramel flavored and it tasted a little mealy.  The flavor was there, the texture was weird and something about it just felt wrong.  That was done only for you, Kelsey!  Crazy vegans.

The dessert table from my wedding.  Notice my favorite donuts in the whole world from the Donut Plant.  Yeah we cut a cake, but we also wanted both our favorite desserts - baklava for Justin from Poseidon Bakery and a selection of Donut Plant donuts for me!  I'm pretty sure everything but the cake was devoured before dinner was even served.  The Plant always has the most amazing flavors like carrot cake, creme brulee, hibiscus, lemon meringue, and peanut butter and jelly.  Each one blows your min with it's tastiness and even the most wild flavors never seem to be over done.  They still simply taste like a donut.  The only thing is, you have to go at the exact right time so as not to wait on a super long line... but I won't tell you what time that is because I never want to wait for my donuts!  Now there's a new one  at the Chelsea Hotel but unfortunately, I don't think it's as good as the original, but it'll do in a pinch.

My holiday surprise from Dunkin.  Definitely not my fave and certainly nothing to write home about, but a free donut is a free donut and don't tell me that one wouldn't put a big fat smile on your tired face.  You'd totally be a liar.

The classic mound of white powdered goodness filled with cream, not pudding.  This sucker is from Peter Pan right here in Greenpoint and, though the Plant has my ultimate love, I have a soft spot for the simplicity of this old-fashioned spot with the wrap-around coffee bar.  Their cream filled donuts remind me of the ones I used to get at the bakery around the corner from my house growing up.  They use that lovely red and white string to tie up boxes of donuts, their coffee is good, they're close to my apartment, and in the summertime, they make donut ice cream sandwiches.  Out of control!  Oh yeah, Tina Fey likes their donuts too!

Oh happy day!  I leave you, dear readers, with one of my favorite donut cameos - the constant presence of my favorite confection in Twin Peaks.  Almost as big a deal as Laura Palmer in the small Washington town.  Look at those lucky gentlemen; oh to be so blessed!

what's cooler than being cool? ice box cake

An everyday visit to drop off some books to my friend Victoria (I'm such a librarian) quickly went from a literary discussion to a chat about baking.  This is not uncommon as we are both avid bakers.  What started with her suggestion to bake some oatmeal cream pies (which I promise to do in the very near future) lead me to her tumblr and to this particular entry - ice box cake.  Until I came across this, I had completely forgotten about this simple summer confection.  My sister makes these every summer based on my grandma's "recipe" and every time she whips it up, I devour way too many slices.  Really, it's just layers of whipped cream and chocolate wafer cookies so actually using a recipe isn't necessary.  But when you toss that sucker in the fridge or, even better, the freezer so it almost turns into ice cream cake, hold on to your hat because this rich and retro dessert is out of this world!

Since it seems that summertime weather is finally here to stay, I figured it would only be appropriate to celebrate by making my own ice box cake.  And whadaya know... my gal Martha was thinking the same thing.  My quick daily browse through her site led to this variation on the standard layers of cream and cocoa.  Yum!  Lemon and honey?  Way more summery and certainly worth trying.  So, after work, I took a trip to the grocery store to pick up the few ingredients I'd need.  Three stores later and I still couldn't find any lemon wafers!  What the heck?  I did however, find orange wafer cookies.  We all know how much I enjoy putting my own twist on a recipe and honey seems to go well with any kind of citrus fruit so I thought to myself 'why not?'  Easy enough, a quick whip in the KitchenAid, some lopsided layering and there you have it - Honey Orange Ice Box Cake!

So mine definitely doesn't look as pretty as Martha's, or Victoria's for that matter, but sloppy is good and this cake was delicious!!!  The bitter zest on top was totally my own idea and I must say that it may just be what made the cake so wonderful.. The subtle sweetness of the wafers, the natural creamy sweetness of the honey whipped cream, and the bitter zest came together like a flavor explosion that really hit the spot on this beautiful breezy night.  

The best part is that since this cake is so easy and inexpensive to make, I can do a lot of flavor experiments over the summer.  I just have to find a better stoked grocery store with more wafer flavors.  I'm thinking berry lemon, chocolate cherry, ginger pear, the options are almost endless with layers of fruit and infusions!  Tastes of simple summer, all summer long.

honey orange ice box cake

ingredients

8 oz mascarpone

4 c heavy cream

1/2 c plus 2 tbsp honey

2 small packs orange wafer cookies

directions

1. In a cold bowl, whip mascarpone and heavy cream on a high speed until it starts to get stiff peaks.  Add in honey and continue mixing until it reaches a thick, creamy consistency.

2. Place a layer of 11 cookies in a circle on a 10" plate, it's okay if they overlap.  On top of that, carefully spread about 3/4 c of whipped cream evenly and without moving the cookies too much.  Put another layer of cookies followed by more whipped cream and continue layering until you're out of cookies and cream.

3. Top with a layer of freshly zested orange peel.  Refrigerate for at least 3 hours before serving.  Freeze any leftovers (not that there will be any!)

p.s. This recipe made a whole lot of whipped cream.  Not that I'm complaining, because I'll always find a use for leftover whipped cream (especially since strawberry season is almost upon us,) but you may want to cut down on the amount you make.