Considerate hosts may also embrace their guests’ dietary restrictions. “They’re vegan. They’re gluten-free. There are so many things that people won’t eat these days,” Rice says, noting when she entertains she likes to run the menu by guests in advance. “That’s always a good thing for a host or hostess to do,” she says. For guests who don’t imbibe, Rice says a self-serve hot chocolate bar can be a festive alternative to alcohol. “You can buy little mini-marshmallows, peppermint sticks. You can decorate it all kinds of ways,” she says. a homemade vanilla marshmallows SUPPLIES NEEDED: Stand mixer with wire whip attachment 9- by 13-inch glass or metal pan Rubber spatula Plastic cling wrap Kitchen sheers or scissors Coconut oil or canola oil cooking spray INGREDIENTS: 3 envelopes unflavored gelatin (1 box contains 4 envelopes) ½ cup cold water 2 cups granulated sugar 23 cup Wholesome Sweeteners brand organic light corn syrup ¼ cup water ¼ tsp salt 1 Tbsp vanilla extract confectioners sugar 88 WBM december 2014 b DIRECTIONS: Prepare the glass pan by lining it with plastic wrap and lightly oiling. In the bowl of the stand mixer, sprinkle the gelatin over ½ cup cold water. Soak the mixture for 10 minutes, allowing the gelatin to bloom. Combine the corn syrup, granulated sugar and ¼ cup water in a small saucepan. Heat over high heat, stirring constantly. Allow the mixture to come to a boil. Boil hard for 1 minute, stirring con-stantly. Carefully pour the boiling syrup into the bowl with the gelatin. Add the salt. Beat on low for 1 minute to incorporate. Beat on the mixer’s highest speed for 12 minutes without stopping or stir-ring, until the mixture is opaque white and fluffy. Add the vanilla extract and incorporate. Scrape the mixture into the lined and oiled pan using the oiled rubber spatula. Press the mixture into the pan using the spatula. (Note: Lightly oil anything that comes in contact with the marshmallow mixture, as it will be very sticky.) Let the marshmallow slab sit for a few hours, or overnight. Lift the marshmallow slab out of the pan by lifting the edges of the plastic wrap. Cut into the desired size with kitchen sheers. Dredge each marshmallow in confectioners sugar. Store in an airtight container for up to 3 weeks. OPTIONAL VARIATIONS: Replace vanilla extract with raspberry, almond or other flavored extract. To make chocolate marshmallows, dissolve 2 Tbsp cocoa powder into the water before adding gelatin. Dredge the marshmallows in confectioners sugar mixed with cocoa powder. Recipe by Susan Miller, WBM Associate Editor dark hot cocoa INGREDIENTS: ½ cup unsweetened cocoa powder ¼ cup bittersweet chocolate pieces 4 cups milk 1 Tbsp sugar DIRECTIONS: In a saucepan, stir together cocoa powder and chocolate pieces. Over medium-high heat, whisk in sugar and milk. Bring just to a boil. Pour into mugs to serve and top with whipped cream. white hot cocoa INGREDIENTS: ½ cup white chocolate, chopped 1 Tbsp vanilla extract 4 cups milk DIRECTIONS: In a saucepan, stir together all ingredients on medium-high heat. Bring just to a boil. Pour into mugs to serve and top with a sprinkle of nutmeg. Recipes by Danielle Cousler, A Thyme Savor Catering savor — guide to food & dining on the azalea coast
December 2104
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