Homemade Cardamom Marshmallows

Cardamom Marshmallows

The Astronomer and I celebrated our sixth wedding anniversary in late April. Festivities included reliving our wedding banquet at Five Star Seafood Restaurant in San Gabriel and cooking up a little something inspired by old school anniversary gifts. It’s the most wonderful time of the year!

Since it is customary to bestow sugar upon one’s beloved in recognition of the sixth wedding anniversary, I decided to make marshmallows from scratch. This recipe, which is from Little Flower Baking by Christine Moore and Cecilia Leung of Pasadena’s Little Flower Candy Company, calls for three different kinds of the refined stuff—granulated, powdered, and corn syrup. Mmm…sugar. And lots of it.

Even with a novice behind the stove, this recipe yielded the most perfectly plush and pillowy marshmallows ever. The cardamom-sugar coating, a special twist inspired by my cardamom-loving husband, added warmth, texture, and intrigue. I couldn’t imagine a sweeter treat for my sweet Astronomer.

And just in case you’re new to the Astro-Gastro anniversary party, The Astronomer has been gifted Paper, Cotton, LeatherFruit, and Wood thus far in our marriage. Here’s to many, many more.

  • 1 1/2 cups (333 grams) water, divided
  • 1/4 cup (40 grams) powdered gelatin
  • 2 1/2 (500 grams) granulated sugar
  • 1 cup (319 grams) corn syrup
  • 1/2 vanilla bean, split lengthwise and scraped
  • 2 teaspoons vanilla extract
  • Sugar-Cardamom mixture (1 cup granulated sugar combined with 1 tablespoon ground cardamom)

Cardamom Marshmallows

Pour 3/4 cup (167 grams) water in the bowl of a stand mixer fitted with the whisk attachment and sprinkle with gelatin to bloom (allow the gelatin to absorb liquid and expand), 5-8 minutes.

Cardamom Marshmallows

Place 3/4 cup (167 grams) water, sugar, and corn syrup in a large saucepan and bring to a boil. Clip a candy thermometer to saucepan. When temperature of syrup reaches 240 degrees, remove from heat.

Mix water-gelatin mixture on low speed and slowly stream in hot syrup down the sides of the mixing bowl. Add vanilla bean seeds and vanilla extract.

Continue reading ‘Homemade Cardamom Marshmallows’

{swoon} Sarah Lange’s Morning Pastries at Elysian

Sunday Brunch at Elysian - Frogtown - Los Angeles

It’s no secret that Sarah “Bearclaw” Lange‘s pastries are the very definition of swoon-worthy. From Eat My Blog to Hart and the Hunter and Field Trip, wherever this gal bakes, I’m usually not too far behind.

Sarah’s most recent gig is in the heart of Frogtown at Elysian, a gorgeous event space that moonlights as a restaurant several odd days a week. Here, she draws inspiration from Pennsylvania Dutch culinary traditions, baking up gorgeous pastries that are rustic yet elegant.

Continue reading ‘{swoon} Sarah Lange’s Morning Pastries at Elysian’

Here’s Looking at You at Unit 120 – Los Angeles (Chinatown)

Here's Looking at You at Unit 120 - Los Angeles (Chinatown)

Did you hear? Lien Ta and Chef Jonathan Whitener, the former Animal chef de cuisine, are opening a restaurant. Woo! Here’s Looking at You is slated to debut later this spring in the former Whiz space in Koreatown. Los Angeles is in for a real treat.

Here's Looking at You at Unit 120 - Los Angeles (Chinatown)

In anticipation of their grand opening, Lien and Jonathan popped up at Chinatown’s Unit 120 back in January to give a sneak peek of their Japanese-Mexi-Cali concept. Priced at $75 per person, the family-style supper included three starters, two mains, and two desserts.

Dinner started with a cocktail—a cupful of the chef’s signature Mai Tai from the community punch bowl.

Here's Looking at You at Unit 120 - Los Angeles (Chinatown)

The trio of starters was quick to arrive. Pristine cuts of hamachi were given the Vietnamese treatment with tamarind, rau ram (Vietnamese coriander), palm sugar, and hibiscus onion. Continue reading ‘Here’s Looking at You at Unit 120 – Los Angeles (Chinatown)’

Highlands Bar & Grill – Birmingham

Highlands Bar and Grill - Birmingham

I hope it’s not too late to share with you my favorite meal of 2015? I mean, it’s only April 2016. The Astronomer’s parents, two of the most thoughtful people ever, gifted us dinner at Birmingham’s best restaurant while we were visiting for the holidays. Evenings out on the town are a rare treat for new parents, so we savored this one like you wouldn’t believe.

Highlands Bar and Grill - Birmingham

It had been far too long since we last dined at Chef Frank Stitt’s beloved and respected Highland’s Bar and Grill. In fact, our last meal here was back in 2009.

This evening’s feast began as it did in the past, with a trio of breads (country, white, and corn) served with butter.

Highlands Bar and Grill - Birmingham

To start, “Fried Chicken Livers” ($10) served on a black peppercorn biscuit with a celery root and kale slaw and sorghum dressing. While every element on the plate was perfectly executed, it was the golden-crisp livers that we loved most.

Continue reading ‘Highlands Bar & Grill – Birmingham’

Related Posts Plugin for WordPress, Blogger...