Saison
01-23-2008, 10:33 AM
I just came across this on our local news website. Sounds awesome! Recipe courtesy of Spark and 821 Restaurant. It sounds awesome.
THE 821 BOURBON HOT CHOCOLATE Ingredients
6 oz. milk chocolate
6 oz. white chocolate
6 oz. bittersweet chocolate
3 shots of espresso
1/2 tsp. cinnamon
1/2 cup maple syrup
3 qts. milk
1 qt. cream
Directions
Melt the three kinds of chocolate down first in a saucepan, followed by adding the rest of the ingredients on low to medium heat.
As you stir the ingredients together, the mixture will turn into a soupy, creamy hot chocolate blend that kicks the tail of any instant mix.
When finished, pour 1 1/2 oz. of bourbon into a 5 ounce coffee cup, followed by 3 1/2 oz. of the hot chocolate. Stir and sip.
Hot chocolate mix yields one gallon.
821 HOUSEMADE MARSHMALLOWS Ingredients
1 cup confectioner's sugar (approx.)
3 1/2 envelopes unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115 degrees)
1/4 tsp. salt
2 large egg whites
1 tsp. vanilla
Directions
Oil the bottom and sides of a 13 x 9 x 2-inch rectangular metal baking pan and dust the bottom and sides with some confectioner's sugar.
In the bowl of a standing mixer, sprinkle the gelatin over the cold water and let soften.
In a 3 qt. heavy saucepan, cook granulated sugar, corn syrup, hot water and salt over low heat, stirring with a wooden spoon, until the sugar dissolves. Increase heat to medium and boil the mixture, without stirring, until a candy or digital thermometer reads 240 degrees. Remove the pan from the heat and pour the sugar mixture over the gelatin mixture, stirring until the gelatine is dissolved.
Beat the mixture on high speed until white, thick and nearly tripled in volume. In a separate bowl, beat the egg whites until they hold stiff peaks. Beat the egg whites and vanilla into the sugar mixture until just combined. Pour this mixture into the baking pan and sift 1/4 cup confectioner's sugar evenly on top. Chill marshmallows unconvered until firm (three hours).
Run a thin knife around the edges of the pan and invert onto a large cutting board. Lift up the corner of the inverted pan and let the marshmallow drop onto the board. With a large knife, trim the edges and cut the marshmallows into roughly 1-inch cubes. Sift the remaining confectioner's sugar into a large bowl, adding the marshmallows, tossing evenly to coat.
THE 821 BOURBON HOT CHOCOLATE Ingredients
6 oz. milk chocolate
6 oz. white chocolate
6 oz. bittersweet chocolate
3 shots of espresso
1/2 tsp. cinnamon
1/2 cup maple syrup
3 qts. milk
1 qt. cream
Directions
Melt the three kinds of chocolate down first in a saucepan, followed by adding the rest of the ingredients on low to medium heat.
As you stir the ingredients together, the mixture will turn into a soupy, creamy hot chocolate blend that kicks the tail of any instant mix.
When finished, pour 1 1/2 oz. of bourbon into a 5 ounce coffee cup, followed by 3 1/2 oz. of the hot chocolate. Stir and sip.
Hot chocolate mix yields one gallon.
821 HOUSEMADE MARSHMALLOWS Ingredients
1 cup confectioner's sugar (approx.)
3 1/2 envelopes unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115 degrees)
1/4 tsp. salt
2 large egg whites
1 tsp. vanilla
Directions
Oil the bottom and sides of a 13 x 9 x 2-inch rectangular metal baking pan and dust the bottom and sides with some confectioner's sugar.
In the bowl of a standing mixer, sprinkle the gelatin over the cold water and let soften.
In a 3 qt. heavy saucepan, cook granulated sugar, corn syrup, hot water and salt over low heat, stirring with a wooden spoon, until the sugar dissolves. Increase heat to medium and boil the mixture, without stirring, until a candy or digital thermometer reads 240 degrees. Remove the pan from the heat and pour the sugar mixture over the gelatin mixture, stirring until the gelatine is dissolved.
Beat the mixture on high speed until white, thick and nearly tripled in volume. In a separate bowl, beat the egg whites until they hold stiff peaks. Beat the egg whites and vanilla into the sugar mixture until just combined. Pour this mixture into the baking pan and sift 1/4 cup confectioner's sugar evenly on top. Chill marshmallows unconvered until firm (three hours).
Run a thin knife around the edges of the pan and invert onto a large cutting board. Lift up the corner of the inverted pan and let the marshmallow drop onto the board. With a large knife, trim the edges and cut the marshmallows into roughly 1-inch cubes. Sift the remaining confectioner's sugar into a large bowl, adding the marshmallows, tossing evenly to coat.