From the December 20, 2007 Entertaining with Kathi newspaper column by Florida food writer Kathi Dameron. This is the original, unedited version that was submitted to the newspaper.
"Let These Home-Made Treats Help Sweeten Your Holidays"
By Kathi Dameron
‘Twas the night before Christmas and all through the house, not a creature was stirring not even a mouse, when momma awoke and slipped into her fur-trimmed robe and tip-toed to the kitchen for a time-honored tradition.
With husband and young ones still deep in their slumber, Momma carefully reached into her china cupboard to retrieve her vintage Victorian cocoa pot and mugs.
While outdoors the polar-esque winds of winter blew and icy negligees of frozen rain blanketed the peripheral gardens, indoors the kitchen was warm and toasty and fragrant with the aroma of Pecan Stuffed French Toast With Honey Nut Butter and the seasonal splurge of a lovingly brewed pot of hot cocoa with old-fashioned homemade marshmallows.
Rich frothy hot chocolate, decadent French toast and the opening of Christmas presents around a beautifully adorned and illuminated evergreen tree sing of the sweet joy of Christmas morning.
For Christmas morning, Christmas Eve or to warm a group of holiday carolers; a well-brewed pot of Hot Cocoa will delight the spirit and warm the soul. My recipe for hot cocoa has a couple of special twists. Rather than the standard dark chocolate, I’ve opted for a white chocolate with a jolt of java added. Instead of the usual packaged rubbery marshmallows, my recipe includes the how to directions for creating your very own homemade marshmallows like the ones made in days of long ago.
Frothy White Hot Chocolate Cappuccino (Serves 2)
1 cup steamed milk
2 tablespoons espresso
4-oz White Chocolate, melted
one-half teaspoon sugar
a dusting of cinnamon
Homemade marshmallows
white chocolate garnish of curls or shavings
2 cinnamon sticks
Pour steamed milk, espresso and melted white chocolate together. Stir well. Sprinkle top with sugar, cinnamon, homemade marshmallows and white chocolate garnish. Add cinnamon stick to be used as a fragrant stirrer.
Old Fashioned Home-made Marshmallows
3 packages Knox Unflavored Gelatin made with one half cup ice cold water
one and one half cups granulated sugar
1 cup light corn syrup
one quarter teaspoon sea salt
1 Tablespoon pure vanilla extract
Confectioners’ sugar
Combine the unflavored gelatin with one half-cup ice cold water in an electric mixer. Set aside.
Mix together sugar, corn syrup, salt and one half-cup water in a small saucepan and cook over medium heat until the sugar melts. Increase temperature, insert candy thermometer and cook the syrup until it reaches 240 degrees.
Slowly pour the hot syrup into the gelatin mixture. Mix well then increase to high speed for about 15 minutes. Whip the mixture until it is very thick. Add vanilla, mixing well.
Dust a glass, baking dish with confectioners’ sugar.
Pour marshmallow mixture into pan. Smooth the top and dust with additional confectioners’ sugar. Let dry out over night at room temperature.
Cut in squares and dust with additional confectioners’ sugar.
Pecan Stuffed French Toast with Honey Nut Butter
From the Chicago Pike Inn, a Bed and Breakfast in Coldwater, Michigan comes this Christmas morning indulgence.
French Toast:
4 oz. cream cheese
1 teaspoon vanilla
2 tablespoons sugar
3 tablespoons pecans, chopped
1 loaf day old French bread, unsliced
3 eggs
one quarter cup milk
shortening
cinnamon or nutmeg
Honey Nut Butter:
One third cup pecans, chopped
One half cup butter
One quarter cup honey
French Toast: Blend cream cheese, vanilla, nuts and only one tablespoon of sugar.
Slice bread into one and one-half inch slices. Don’t use ends. (You should have about 16 slices bread.) Slice a pocket across the top to make a pocket to stuff with one tablespoon of cream cheese mixture. Mix eggs, milk the other one tablespoon of sugar. Dip bread into mixture and fry or grill in melted shortening. (It also works to bake it in the oven, flipping bread slices to bake on both sides.) Sprinkle with cinnamon or nutmeg. Use the following honey nut butter to pour over the top of the French toast.
Honey Nut Butter:
Mix nuts with butter and honey till well blended. Heat mixture till warm and the consistency of syrup. Makes 1 cup.
The edited version of this article appeared in the Northeast Chronicle, a publication of the Tallahassee Democrat.
Kathi Dameron is a caterer, special event designer, food writer and teacher of cooking classes. She owns Canopy Rose Culinary Arts Studio and Catering Company. She can be reached at canopyrose@aol.com or at 850-539-7750
Wednesday, December 19, 2007
Entertaining with Kathi newspaper column ~ December 6, 2007
“Wow! What is that?” My new catering assistant asked as she gawked at the dramatic dessert pyramid.
“This is a Chocolate Kahlua Croquembouche for tonight’s Christmas Party.” I responded with the pride of a pastry chef.
“It is beautiful! I’ve never seen anything like it! I sure would love to learn to make one!” She said as I showed her the sketch of the Holiday Pastry Stations that we would be creating for the festive corporate soiree we were catering for 300 guests.
The croquembouche was the centerpiece in a round trio table presentation, anchored by heavenly Chocolate Buche De Noel Yule Logs and elegant displays of bite-size Christmas-time confections. To complete the look, the tables were elaborately adorned with festive gold lame fabrics, bejeweled holiday trims and candlelight to create a vision of seasonal splendor.
My interpretation of a Holiday Croquembouche is made with one of my favorite holiday indulgences- Chocolate Pecan Kahlua Balls. The process is similar to making a traditional croquembouche, except I substituted the standard vanilla crème patisserie cream puffs and obliterated the need for the traditional sword that usually accompanies a Croquembouche.
Creative license in the kitchen is a good thing! By tweaking an age-old design with a flourish of culinary artistry, you can build a rich and spirited holiday confection that kindles the senses and ignites the oohs and ahs! You will find that this treat towers above and beyond the same ole, same ole Christmas party fare and will speak volumes about the caliber of party you throw! If you are anything like me, you want to serve food at your soirees that is beautiful, delicious and different from the food being served at every other party.
Chocolate Pecan Kahlua Balls
One half cup Kahlua
0ne fourth cup light corn syrup
one third cup candied cherries, chopped
one third cup golden raisins, chopped
1 cup powdered sugar, sifted
one half cup unsweetened cocoa powder
2 and one half cups vanilla wafer crumbs, chopped fine
1 cups pecans, finely chopped
For Rolling: powdered sugar, cocoa powder, coconut, chopped nuts
Combine kahlua with syrup and fruits. Blend sugar, cocoa, crumbs and pecans. Combine mixtures, Shape into small balls. Roll in desired coating. Freeze or store in an airtight container.
This recipe yields about 4 dozen balls or enough for a small croquembouche. Multiply the recipe accordingly as needed.
To Assemble A Holiday Croquembouche
Styrofoam Cylinder Cone
Pastry Brush
Toothpicks
Bittersweet Chocolate, melted
Brush cone with melted chocolate in 2-inch wide strips down the length of the cone.
Wrap waxed paper around cone. Completely cover cone, letting the chocolate serve as your adhesive.
Place cone on a platter.
Holding toothpick at an angle, press two-thirds of the toothpick into the cone. Press Chocolate Pecan Kahlua Ball onto toothpick.
Repeat, working in a spiral-like design toward the top of the cone.
Dress your pyramid and dessert platter with strands of spun sugar and marzipan roses.
This article originally appeared in the Entertaining with Kathi newspaper column that runs every other week in the Northeast Chronicle, a publication of the Tallahassee Democrat.
Kathi Dameron is a caterer, special event designer, food writer and teacher of cooking classes. She owns Canopy Rose Culinary Arts Studio and Catering Company in Havana, Florida. She can be reached at 850-539-7750 or at canopyrose@aol.com
“This is a Chocolate Kahlua Croquembouche for tonight’s Christmas Party.” I responded with the pride of a pastry chef.
“It is beautiful! I’ve never seen anything like it! I sure would love to learn to make one!” She said as I showed her the sketch of the Holiday Pastry Stations that we would be creating for the festive corporate soiree we were catering for 300 guests.
The croquembouche was the centerpiece in a round trio table presentation, anchored by heavenly Chocolate Buche De Noel Yule Logs and elegant displays of bite-size Christmas-time confections. To complete the look, the tables were elaborately adorned with festive gold lame fabrics, bejeweled holiday trims and candlelight to create a vision of seasonal splendor.
My interpretation of a Holiday Croquembouche is made with one of my favorite holiday indulgences- Chocolate Pecan Kahlua Balls. The process is similar to making a traditional croquembouche, except I substituted the standard vanilla crème patisserie cream puffs and obliterated the need for the traditional sword that usually accompanies a Croquembouche.
Creative license in the kitchen is a good thing! By tweaking an age-old design with a flourish of culinary artistry, you can build a rich and spirited holiday confection that kindles the senses and ignites the oohs and ahs! You will find that this treat towers above and beyond the same ole, same ole Christmas party fare and will speak volumes about the caliber of party you throw! If you are anything like me, you want to serve food at your soirees that is beautiful, delicious and different from the food being served at every other party.
Chocolate Pecan Kahlua Balls
One half cup Kahlua
0ne fourth cup light corn syrup
one third cup candied cherries, chopped
one third cup golden raisins, chopped
1 cup powdered sugar, sifted
one half cup unsweetened cocoa powder
2 and one half cups vanilla wafer crumbs, chopped fine
1 cups pecans, finely chopped
For Rolling: powdered sugar, cocoa powder, coconut, chopped nuts
Combine kahlua with syrup and fruits. Blend sugar, cocoa, crumbs and pecans. Combine mixtures, Shape into small balls. Roll in desired coating. Freeze or store in an airtight container.
This recipe yields about 4 dozen balls or enough for a small croquembouche. Multiply the recipe accordingly as needed.
To Assemble A Holiday Croquembouche
Styrofoam Cylinder Cone
Pastry Brush
Toothpicks
Bittersweet Chocolate, melted
Brush cone with melted chocolate in 2-inch wide strips down the length of the cone.
Wrap waxed paper around cone. Completely cover cone, letting the chocolate serve as your adhesive.
Place cone on a platter.
Holding toothpick at an angle, press two-thirds of the toothpick into the cone. Press Chocolate Pecan Kahlua Ball onto toothpick.
Repeat, working in a spiral-like design toward the top of the cone.
Dress your pyramid and dessert platter with strands of spun sugar and marzipan roses.
This article originally appeared in the Entertaining with Kathi newspaper column that runs every other week in the Northeast Chronicle, a publication of the Tallahassee Democrat.
Kathi Dameron is a caterer, special event designer, food writer and teacher of cooking classes. She owns Canopy Rose Culinary Arts Studio and Catering Company in Havana, Florida. She can be reached at 850-539-7750 or at canopyrose@aol.com
Entertaining with Kathi ~ November 22, 2007
From the November 22, 2007 Entertaining with Kathi newspaper column. Here is the original, unedited version that I submitted to the paper.
“Fresh Harvested Pecans” the sign read.
I couldn’t resist the temptation! I skidded on the brakes and maneuvered my vehicle into the crunchy, graveled parking lot of the roadside stand.
The sound of a shelling machine deafened the air.
“When did you start harvesting?” I asked the farmer.
“About a month ago….” he said before we trailed off in conversation about Gin Creek.
“I’ll take a five pound bag.” I said. But I probably should have gone for the fifty-pounder. With the holiday season coming and the launch of my new culinary arts studio and catering company, I’m sure to run through some pecans pretty quick.
Toting my bag, I returned to the car and headed south for the final stretch of my days adventure. I was thrilled. I had a regional culinary treasure to tote back to Tallahassee! Pecan recipes began sifting through my imagination alongside the captured memories of the afternoon.
Caramelized Pecan Oven-Fried Chicken…
Meeting with the plumber and electrician in Havana.
Marshmallow Pecan Divinity…
Getting lost beside South Georgia cotton fields.
Pecan Turkey Dressing…
Summoning patience while driving behind a colorful poultry housekeeper wagon that slowed the traffic.
Pecan Samosas…
Accepting coffee and directions from a kind-hearted transplanted grandfatherly Indian Inn Keeper in Bainbridge.
Dreamy Plantation Pecan Pie
Visiting Gin Creek and seeing the setting and vision for dream wedding receptions.
Caramel Apple Pecan Cake….
A delicious cake I tasted this year at a Halloween Party in Havana. The rich, wholesome flavor still lingers in memory, tempting me to create a similar version to send to my long –distance family for a Thanksgiving present.
Pecan Date Loaf Candy….
Memories of a friends heirloom holiday recipe resurfaced.
Bingo! Not only had I accomplished my mission of exploring the logistics of catering an upcoming wedding at Gin Creek, the day’s jaunt also provided an idea and recipe inspiration for today’s column...Pecan Date Loaf Candy . It is an absolutely amazing holiday treat!
Ten years ago a friend shared this recipe with me. He had invited me over to his new home in Lafayette Oaks. By moonlight and flashlight, we stalked the collard green patch. He filled shopping bags full of big, beautiful deep green ruffled leaves for me to use for my catering. No I didn’t chop them and cook them with ham hocks. But instead I used them as an edible signature liner for Canopy Rose party platters. It was on that same evening I was introduced to one of the most delicious Holiday confections I have ever put in my mouth.
But be forewarned, once you taste these treasures you just might not be able to resist the temptation to over-indulge.
Ozark Pecan Date Loaf Candy
3 cups sugar
1 package dates, chopped
1 cup canned evaporated milk
1 teaspoon vanilla
2 Tablespoons butter
one half cup white Karo syrup
1 cup chopped pecans
one eight teaspoon salt
Combine sugar, milk, butter, Karo syrup and salt. Blend until smooth.
Cook to 230 degrees, then remove from heat and add dates, pecans and vanilla. You must use a candy thermometer. It will make a huge difference in obtaining the correct consistence for the candy.
Beat until creamy and thick.
Pour onto a clean damp tea towel.
Make roll one and one-half inches in diameter, put aside or refrigerate until cool.
Break into bite size pieces and store in pretty air-tight holiday tins.
Kathi Dameron is up to her taste buds in setting up the new Canopy Rose Culinary Arts Studio and Catering Company for the 2007 Holiday Party Season. She can be reached at 850-539-7750 or at www.canopyrose.com
“Fresh Harvested Pecans” the sign read.
I couldn’t resist the temptation! I skidded on the brakes and maneuvered my vehicle into the crunchy, graveled parking lot of the roadside stand.
The sound of a shelling machine deafened the air.
“When did you start harvesting?” I asked the farmer.
“About a month ago….” he said before we trailed off in conversation about Gin Creek.
“I’ll take a five pound bag.” I said. But I probably should have gone for the fifty-pounder. With the holiday season coming and the launch of my new culinary arts studio and catering company, I’m sure to run through some pecans pretty quick.
Toting my bag, I returned to the car and headed south for the final stretch of my days adventure. I was thrilled. I had a regional culinary treasure to tote back to Tallahassee! Pecan recipes began sifting through my imagination alongside the captured memories of the afternoon.
Caramelized Pecan Oven-Fried Chicken…
Meeting with the plumber and electrician in Havana.
Marshmallow Pecan Divinity…
Getting lost beside South Georgia cotton fields.
Pecan Turkey Dressing…
Summoning patience while driving behind a colorful poultry housekeeper wagon that slowed the traffic.
Pecan Samosas…
Accepting coffee and directions from a kind-hearted transplanted grandfatherly Indian Inn Keeper in Bainbridge.
Dreamy Plantation Pecan Pie
Visiting Gin Creek and seeing the setting and vision for dream wedding receptions.
Caramel Apple Pecan Cake….
A delicious cake I tasted this year at a Halloween Party in Havana. The rich, wholesome flavor still lingers in memory, tempting me to create a similar version to send to my long –distance family for a Thanksgiving present.
Pecan Date Loaf Candy….
Memories of a friends heirloom holiday recipe resurfaced.
Bingo! Not only had I accomplished my mission of exploring the logistics of catering an upcoming wedding at Gin Creek, the day’s jaunt also provided an idea and recipe inspiration for today’s column...Pecan Date Loaf Candy . It is an absolutely amazing holiday treat!
Ten years ago a friend shared this recipe with me. He had invited me over to his new home in Lafayette Oaks. By moonlight and flashlight, we stalked the collard green patch. He filled shopping bags full of big, beautiful deep green ruffled leaves for me to use for my catering. No I didn’t chop them and cook them with ham hocks. But instead I used them as an edible signature liner for Canopy Rose party platters. It was on that same evening I was introduced to one of the most delicious Holiday confections I have ever put in my mouth.
But be forewarned, once you taste these treasures you just might not be able to resist the temptation to over-indulge.
Ozark Pecan Date Loaf Candy
3 cups sugar
1 package dates, chopped
1 cup canned evaporated milk
1 teaspoon vanilla
2 Tablespoons butter
one half cup white Karo syrup
1 cup chopped pecans
one eight teaspoon salt
Combine sugar, milk, butter, Karo syrup and salt. Blend until smooth.
Cook to 230 degrees, then remove from heat and add dates, pecans and vanilla. You must use a candy thermometer. It will make a huge difference in obtaining the correct consistence for the candy.
Beat until creamy and thick.
Pour onto a clean damp tea towel.
Make roll one and one-half inches in diameter, put aside or refrigerate until cool.
Break into bite size pieces and store in pretty air-tight holiday tins.
Kathi Dameron is up to her taste buds in setting up the new Canopy Rose Culinary Arts Studio and Catering Company for the 2007 Holiday Party Season. She can be reached at 850-539-7750 or at www.canopyrose.com
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