Friday, December 23, 2022

Pralines

 


When New Edition sang the song, Candy Girl, they were singing to me—and my unabashed sweet tooth.  To say I love candy is the greatest of understatements, because I actually looooove candy.


And when it comes to these confectionery delights, I especially enjoy them during the holidays.  Growing up, my mom always set out her glass candy jars filled with candies for my sister and me, along with family members and “dropper-byers”, alike, to relish.





Then something really special happened exactly 15 years ago, when D.M.R. Fine Foods was born during the holiday season.  And our inaugural offering?  A Holiday Sweets & Treats menu filled with sweet and savory goodness, including decadent homemade candies.


So it’s no wonder that I was inspired to bring another candy recipe to life in my kitchen last weekend—inspired by my latest jaunt to New Orleans this past Summer—and the tastes that have long been favorites of my pecan-loving family.






Pralines.


So unbelievably easy and quick to bring together, you can make and nosh on these goodies whenever your heart and palate desires.  I gifted most of my batch (a bit selfishly motivated by the consequences of keeping them on hand in my home and the residual fallout to my waistline), so you can do the same for friends, family, colleagues—or just enjoy them all to yourself, if you’re not willing to part with the nutty, decadent goodness.


This recipe rendition hails form the New Orleans School of Cooking where I spent an afternoon learning more about the history, culture, people, cuisine, and techniques that make Creole and Cajun cuisines so exceptional, while watching classic dishes come to life, and eating to my heart’s content.





So here’s to making your holidays—and beyond—extra sweet and to Happy Eating!


Pralines


Ingredients:

1 1/2 cup sugar

3/4 cup light brown sugar, packed

1/2 cup milk

6 tablespoons butter (3/4 stick)

1 1/2 cup pecans (roasted optional—but recommended)

1 teaspoon vanilla extract


Special Equipment:

A Candy Thermometer


Method:

Combine all ingredients in a medium saucepan and bring to a boil achieving “softball stage” (*238-240 degrees) Cook’s Note: watch carefully to avoid sticking and burning on the bottom.


Remove from heat.  Stir until mixture (stirring constantly) becomes creamy and cloudy, and pecans stay suspended in mixture.  Spoon out on buttered waxed paper or parchment.  Enjoy!

Cook’s Note: when using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is underneath.


Roasted Pecans: Bake them on a sheet pan at 275 degrees F for 20 to 25 minutes, until slightly browned and fragrant.


Options:  Praline Sauce (add 1/2 cup corn syrup to mixture.)  Chocolate covered praline candy.  Flavored pralines (chocolate, coffee, brandy, etc.)


**Makes 1-50 Pralines depending on size.


*Recipe adapted from the New Orleans School of Cooking


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Thursday, September 26, 2019

{Postcard From Bangkok}: A Cooking Class To Remember

This past Spring I embarked on another first in my travel chronicles: I visited the continent of Asia for the first time. (Cue confetti!)  And if there was ever a place to christen my inaugural visit, it had to be one of my bucket-list destinations, Thailand.  So believe me when I say that it was everything I hoped, and then some, leaving me wanting more of what this Southeast Asian mecca has to offer, and currently ranking as one of my favorite travel escapades to date.

My ultimate itinerary combined my penchants for both diligent pre-planning (who needs unwanted surprises thousands of miles away from home?) and spontaneity (always leaving room for real-time discovery and greater immersion).  Spanning three of Thailand's most beloved (and delicious in so many ways) destinations--Chiang Mai, Bangkok and Phuket--it's fair to say that both approaches served me well.  And although this post is dedicated to my cooking adventures in Bangkok, I will be sharing more travel postcards from my time there in future posts.

In my element

So now for Bangkok--and cooking.  This is one detail my inner gourmand would not leave to chance or last minute maneuvering.  Because you know how seriously I take my cooking--and eating--around here. :)  Seriously, I wanted to invest in a cooking class that suited my skill, taste and experience levels, so I did what any type-A personality would do: I researched!! It's my M.O. for curating memorable, glorious travel experiences that rarely ever disappoint.  And this was no different.

After narrowing down my options to two top contenders, I ultimately opted for a half-day, six-course session, inclusive of a market tour that presented a range of staples (Thai chilies and curry pastes, among others) and novel ingredients (pink duck eggs, anyone?), alike.  The cherry on top? After a morning of instruction and hands-on cooking, our delicacies were served on a beautifully dressed dining table in the accompanying, acclaimed restaurant--the epitome of enjoying the fruits of our labor.  There was nooo way we could eat it all (I mean we're talking six sizeable courses per capita), but it sure was fun trying!

The fruits of my labor


The school of which I speak is the acclaimed Blue Elephant Cooking School.  And after my several hours stint, I can understand (and co-sign) on why it's heralded as one of, if not the, best cooking schools in Bangkok, as well as restaurants.  If you're trying to get your head around that, consider that two of my classmates were a couple from China who were prepping to open their own restaurant upon their return home!

I also couldn't help but wax nostalgic about my own cooking school and the beautiful memories I have been blessed to amass with my former students and host venues.  Side note: I'm resolved to kick my cooking classes and services off again, so stay close to me so you'll be among the first to know when the time comes.  In the meantime, I'll be recreating some of my Thai favorites in my home kitchen and bringing these memories back to life again.

So without further ado, enjoy this highlight reel of my cooking expedition!

Happy Eating & Travels!


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