Strawberry-Rhubarb Pie

Strawberries from the farm share, rhubarb from the garden, 1/2 c. flour, 1 c. sugar, bake @ 400 for 35-40 minutes.   Happy 4th!

Desi-Spiced Carrot Bread

Our farmshare is producing quite a lot of carrots at the moment, so I’ve turned to quick bread. The nice thing about it is that you can make a double or even quadruple batch, and it takes just about as long to make, and then you have lots to freeze for a hungry day or give away. This quick bread is a pretty healthy option for breakfast or to tuck into a kids’ lunchbox, though I’ll note that my kids did complain about the cranberries. Know your audience, and skip or substitute as desired!

I really love it with a limey glaze; I think the tartness is the perfect complement to the sweetness of the bread. But you can certainly leave the lime juice out if you prefer.

1 c. shredded carrots (easiest in food processor)
2 large eggs
1/2 c. vegetable oil
1/2 c. Greek yogurt or sour cream
1/2 c. grated coconut (not sweetened!)
1/2 c. chopped cashews (roasted/salted is fine)
1/2 c. dried cranberries (I like the tartness, but sultanas would be more traditional for desi flavors, and really, any dried fruit would do
1/4 c. chopped crystallized ginger
1 t. vanilla
1 1/2 c. flour
3/4 brown sugar
1 t. baking powder
1/4 t. baking soda
1/2 t. fine salt
1 t. cinnamon
1/4 t. cloves
1/4 t. nutmeg

Glaze (optional):
1/2 c. powdered sugar
1 1/2 T whole-milk yogurt
1-2 T lime juice

1. Preheat oven to 350. Spray baking pan with Baker’s Joy (or butter and flour the pan). You can use various pans: mini-muffin, muffin, mini-loaf, loaf; just adjust the timing appropriately.

2. In a large bowl, combine the carrots, eggs, oil, yogurt / sour cream, coconut, cashews, dried fruit, ginger, and vanilla.

3. In another bowl, mix together the flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

4. Add dry to wet and stir with a wooden spoon until just combined. (Don’t beat too long or too vigorously.)

5. Pour the batter into the pan(s) and bake at 350 until done (test with toothpick):

Mini-muffins: 15 minutes
Muffins or mini loaves: 20-25 minutes
Loaf pan: 45-55 minutes

6. Turn onto a rack and let cool.

 

7. Glaze (optional): stir together the glaze ingredients and drizzle over the top of the bread. Enjoy!

(Once cooled, may be frozen for up to six months.)

Spiced Coffee Marshmallows

 3 packages unflavored gelatin
1/2 c. strong coffee
1/2 t. ground cardamom
1/2 t. ground cinnamon
1/4 t. ground cloves
1/8 t. ground nutmeg
1/2 c. water
3/4 c. white sugar
3/4 c. dark brown sugar
1/2 c. light corn syrup
1/4 teaspoon salt
butter (for greasing the pan)
powdered (confectioner’s) sugar (about 1/2 c.)
1. Empty gelatin packets into bowl of stand mixer (whisk attachment), with coffee, cardamom, cinnamon, cloves, and nutmeg. Stir briefly to combine.
 
2. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, both sugars, corn syrup, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.
3. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.
 
4. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes.
 
5. While it’s whipping, butter a large 9 x 12 pan. Prepare an oiled spatula.
 
6. Pour the mixture into the prepared pan, spreading it evenly (and swiftly) with the oiled spatula.  (Decorate if desired.)
 
7. Dust the top with enough of the powdered sugar to lightly cover and sprinkle with ground cinnamon. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
 
8. Turn onto a board, cut into squares and dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary. May be stored in an airtight container for up to 3 weeks, or frozen.

Chai Marshmallows

   Strong milky black tea steeped with cinnamon, cardamom, black pepper, cloves, accented with the bite of candied ginger, blended into a honeyed marshmallow.
 
3 packages unflavored gelatin
1/2 c. milky chai (see chai recipe)
1/2 c. water
3/4 c. white sugar
3/4 c. dark brown sugar
1/2 c. honey
1/4 teaspoon salt
butter (for greasing the pan)
2 T candied ginger, chopped fine
powdered (confectioner’s) sugar (about 1/2 c.)
1-2 T powdered cinnamon for topping
 
1. Empty gelatin packets into bowl of stand mixer (whisk attachment), with chai. Stir briefly to combine.
2. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, both sugars, honey, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.
 
 
3. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.
4. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes.
5. While it’s whipping, butter a large 9 x 12 pan. Prepare an oiled spatula.
6. Pour the mixture into the prepared pan, spreading it evenly (and swiftly) with the oiled spatula. Stir in chopped candied ginger.
7. Dust the top with enough of the powdered sugar to lightly cover and sprinkle with ground cinnamon. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
8. Turn onto a board, cut into squares and dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary. May be stored in an airtight container for up to 3 weeks, or frozen.

Honeyed Marshmallows with Rosewater and Saffron

These marshmallows taste like they’ve magically materialized straight out of the Arabian Nights. Meltingly soft, gorgeously fragrant.
  
 
3 packages unflavored gelatin
1/2 c. water
1 T lime juice
1 T rosewater
1 1/2 cups granulated sugar
1/2 cup honey
1/2 cup light corn syrup
2 pinches saffron threads
1/4 teaspoon salt
1/2 cup water
powdered (confectioner’s) sugar
butter (for greasing the pan)
1/4 c. dried rose petals (food grade), optional
 
1. Empty gelatin packets into bowl of stand mixer (whisk attachment), with water, lime juice, and rosewater. Stir briefly to combine.
 
2. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, granulated sugar, honey, corn syrup, saffron, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.
 
3. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.
 
4. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes.
 
5. While it’s whipping, butter a large 9 x 12 pan. Prepare an oiled spatula.
 
6. Pour the mixture into the prepared pan, spreading it evenly (and swiftly) with the oiled spatula. Scatter dried rose petals on top if desired.
 
7. Dust the top with enough of the remaining powdered sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
 
8. Turn onto a board, cut into squares and dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary. May be stored in an airtight container for up to 3 weeks, or frozen.

Rosewater & Pistachio Marshmallows (with Lime Variation)

  These will taste distinctly of both rose and pistachio, very delicate in flavor. The lime variety has lime predominant, with hints of rose and pistachio. You could also do 1/4 c. lime juice with 1/4 c. water if you wanted to aim for somewhere in between. I used salted pistachios, and like the surprising bit of salt added to the top of the marshmallow, but you could certainly use unsalted pistachios if you prefer.
 
Note: The dried rose petals don’t really add any flavor, and the texture honestly doesn’t help much either — they’re strictly for pretty, and can be skipped. If using, be sure to use food grade petals.
 
3 packages unflavored gelatin
1/2 cup water (or lime juice)
1 T rosewater
1/2 t. pistachio extract
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
green or pink food coloring (optional)
1/4 c. chopped pistachios
1/8 c. dried rose petals
powdered (confectioner’s) sugar
butter (for greasing the pan)
 
1. Empty gelatin packets into bowl of stand mixer (whisk attachment), with 1/2 c. water or lime juice, rosewater, and pistachio extract. Stir briefly to combine.
 
2. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, granulated sugar, corn syrup, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.
 
3. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.
 
4. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes. Add food coloring, if using, during this stage.
 
5. While it’s whipping, butter a large 9 x 12 pan and dust with powdered sugar. Prepare an oiled spatula.
 
6. Pour the mixture into the prepared pan, spreading it evenly (and swiftly) with an oiled spatula.
 
7. Sprinkle chopped pistachios and rose petals over the top. Dust the top with enough of the remaining powdered sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
8. Turn onto a board, cut into squares and dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary. May be stored in an airtight container for up to 3 weeks, or frozen.

Mango-Chili-Lime Marshmallows

One of my favorite summer treats is ripe mango, sliced and sprinkled with chili, salt, and lime. One of my favorite drinks is a mangaso margarita — made with mango puree, lime, and tequila, with a chili-salt rim. So those perfect summer flavors had to become a marshmallow. I only have a touch of salt in the recipe, but if you enjoy salt, do feel free to add a few flakes to the top of your marshmallow.

1/2 c. mango puree
2 t. lime juice
1/4 t. salt
1/2 t. raw red chili powder or cayenne, plus more for sprinkling
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1/2 c. water
powdered (confectioner’s) sugar
butter (for greasing the pan)
14 oz. bittersweet chocolate chips
crushed red pepper for decorating

1. Combine mango puree with lime juice and chili powder in a small pot; bring to a boil, then turn down and simmer 3-5 minutes. This will help the mango to set.

2. Empty gelatin packets into bowl of stand mixer (whisk attachment), with mango-chili puree. Stir briefly to combine.

3. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, granulated sugar, corn syrup, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.

4. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.

5. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes.

6. While it’s whipping, butter a large 9 x 12 pan and dust with powdered sugar. Prepare an oiled spatula.

7. Pour the mixture into the prepared pan, spreading it evenly (and swiftly) with an oiled spatula.

8. Dust the top with enough of the remaining powdered sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

9. Turn onto a board, cut into squares and dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary. May be stored in an airtight container for up to 3 weeks, or frozen.

10. If dipping, melt chocolate (either in microwave on 50% power, stirring every 30 seconds, or over double boiler), stir until smooth. Dip each marshmallow and let dry on waxed paper. Immediately sprinkle after dipping (you can dip the whole set first) with crushed red pepper.

Blueberry-Swirled Soursop Marshmallows

  (45 minutes + cooling time, makes about 50)

3 packages unflavored gelatin
1/2 cup water
1/2 c. soursop puree (from frozen is fine)
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
powdered (confectioner’s) sugar
butter (for greasing the pan)
blueberry simple syrup for marbling:
– 1 c. blueberries
– 1/2 c. granulated sugar
– 1/2 c. water

1. Empty gelatin packets into bowl of stand mixer (whisk attachment), with soursop puree. Stir briefly to combine.

2. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, granulated sugar, corn syrup, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.

3. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.

4. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes.

5. While it’s whipping, make simple syrup. Bring 1 c. blueberries, 1/2 c. granulated sugar, and 1/2 c. water to a boil. Boil for 10 minutes, stirring, then pour through a sieve. You’ll only need a few teaspoons of syrup; the rest of the berry mixture and syrup can be reserved for adding to yogurt, ice cream, spreading on toast, etc.

 

6. Butter a large 9 x 12 pan and dust with powdered sugar. Prepare an oiled spatula.

7. Pour the marshmallow mixture into the prepared pan, spreading it evenly (and swiftly) with an oiled spatula. Add a few drops of blueberry syrup scattered across the top and drag a knife through the marshmallow, lengthwise and crosswise, to create a marbled effect.

8. Dust the top with enough of the remaining powdered sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

9. Turn onto a board, cut into squares and dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary. May be stored in an airtight container for up to 3 weeks, or frozen.

Chocolate-Tamarind-Chili Marshmallows

When the kids have gone to bed, the grown-ups get their own marshmallows; tangy-sweet tamarind at the forefront with just a hint of chili at the end, dipped in luscious bittersweet chocolate.

1/2 c. tamarind puree
1/2 t. raw red chili powder or cayenne
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
powdered (confectioner’s) sugar
butter (for greasing the pan)
14 oz. bittersweet chocolate chips
edible gold stars and crushed red pepper for decorating

1. Combine tamarind puree with chili powder. Empty gelatin packets into bowl of stand mixer (whisk attachment), with tamarind-chili puree. Stir briefly to combine.

2. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, granulated sugar, corn syrup, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.

3. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.

4. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes.

5. While it’s whipping, butter a large 9 x 12 pan and dust with powdered sugar. Prepare an oiled spatula.

6. Pour the mixture into the prepared pan, spreading it evenly (and swiftly) with an oiled spatula.

7. Dust the top with enough of the remaining powdered sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

8. Turn onto a board, cut into squares and dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary. May be stored in an airtight container for up to 3 weeks, or frozen.

9. If dipping, melt chocolate (either in microwave on 50% power, stirring every 30 seconds, or over double boiler), stir until smooth. Dip each marshmallow and let dry on waxed paper. Immediately sprinkle after dipping (you can dip the whole set first) with crushed red pepper and edible gold stars.

Strawberry and Soursop Marshmallows

Fruity with just a hint of tang, these are the marshmallows of summer. They’re the ones I’d make for a child’s birthday party — Kavya loves them best of all the ones I’ve made so far. Sweet enough to please the kids, but light and fruity enough to delight adults as well.

Soursop (also known as guanabana, custard apple, and Brazilian pawpaw) tastes something like a cross between strawberry and pineapple, with just a hint of banana. In northern America, your best chance at finding it is probably in Mexican grocers; look for frozen purees. Combine with fresh strawberries for a delicious treat!

3 packages unflavored gelatin
1/2 cup water
1/4 c. soursop puree (from frozen is fine)
1/4 c. strawberry puree
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
powdered (confectioner’s) sugar
butter (for greasing the pan)
red food coloring (optional)

1. Empty gelatin packets into bowl of stand mixer (whisk attachment), with soursop and strawberry purees. Stir briefly to combine.

2. In a small saucepan (a bigger one will be heavy and hard to hold steadily at a later stage) combine water, granulated sugar, corn syrup, and salt. Cover and cook over medium high heat for 4 minutes. Uncover and cook until the mixture reaches soft ball stage (240 degrees if you have a candy thermometer), approximately 8 minutes. Once the mixture reaches this temperature, immediately remove from heat; if it continues, it will swiftly turn into hard candy.

3. Turn mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. (Be very careful with the sugar syrup, as it is scaldingly hot and will burn you badly if it gets on your skin.) Once you’ve added all of the syrup, increase the speed to high.

4. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 minutes. Add food coloring, if using, during this stage.

5. While it’s whipping, butter a large 9 x 12 pan and dust with powdered sugar. Prepare an oiled spatula.

6. Pour the mixture into the prepared pan, spreading it evenly (and swiftly) with an oiled spatula.

7. Dust the top with enough of the remaining powdered sugar to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

8. Turn onto a board, cut into squares and dust all sides of each marshmallow with the remaining powdered sugar, using additional if necessary. May be stored in an airtight container for up to 3 weeks, or frozen.

Note:  I’m not sure how well they’d ship — I’m guessing they’d be less pretty on the other end. I’m not even sure they’ll stack well. But if you take dried strawberries and pulse them with a little powdered sugar, they make a lovely topping to strawberry-soursop marshmallows, adding an extra little touch of tangy fruit. Mmm….