Tag: holiday

Caramel Popcorn

Servings: 4 Quarts
Source: Fine Cooking 68, pp. 49
At Craft restaurant in Manhattan, where I work as the pastry chef, I like to send out a small bowl of caramel popcorn as a parting gift to guests. I prefer yellow popcorn; it seems to yield the biggest popped kernels.

Ingredients
Nonstick cooking spray or vegetable oil
3 Tbsp vegetable oil, such as peanut or canola
1/2 cup popcorn kernels, preferably yellow kernels
1-1/2 tsp baking soda
3 cup granulated sugar
1-1/2 Tbsp kosher salt
1-1/2 oz (3 Tbs.) cold
unsalted butter, cut into sm pieces

Variations
Spicy: Stir 3/4 tsp cayenne into the baking soda and add to the caramel as directed.
Nutty: Toss 2 cup lightly salted peanuts with the popcorn before pouring on the hot caramel.

Directions
Pop the popcorn: Spray two large heatproof rubber spatulas and a very large metal bowl (at least twice the volume of the popped popcorn) with nonstick cooking spray, or lightly wipe with vegetable oil. Heat the oil in an 8-quart or larger heavy-based stockpot over high heat. After a minute, put a popcorn kernel in the pot and cover. When the kernel pops, the oil is hot enough. Add the rest of the popcorn kernels. Cover the pot and shake it back and forth over the heat to agitate the kernels. Keep moving the pot as the popcorn pops. Remove the pot from the heat when the popping slows almost to a stop (it’s better to have a few unpopped kernels than burnt popcorn) and immediately pour the popped corn into the large metal bowl. Search through the popcorn, removing any unpopped kernels (which fall to the bottom of the bowl) or burnt pieces.

Make the caramel: Measure the baking soda into a small dish so it’s ready to go. Line two rimmed baking sheets with parchment, foil, or nonstick silicone mats. In a 4-quart or larger saucepan, combine the sugar, salt, butter, and 1 cup water. Gently stir with a wooden or metal spoon just enough to immerse the sugar. Brush down the sides of the pot with water and a clean pastry brush. Cook the sugar mixture over high heat without stirring until it melts and bubbles and turns a very light golden caramel color on top; this will take 10 to 20 minutes, depending on your stove. The caramel will be darker than it appears on the surface, so don’t overcook. At this point, remove the pot from the heat.

Working quickly off the heat, thoroughly whisk the baking soda into the caramel. Do this in or near the sink in case it spills over. The baking soda aerates the caramel, which makes it easier to eat when it’s cool, but causes it to bubble vigorously now, so be careful. Immediately pour the bubbling caramel over the popcorn in the bowl. Only use the caramel that pours out easily; don’t scrape the sides of the pot (the sugar on the sides of the pot crystallizes easily and can cause the caramel to do the same).

Using the heatproof spatulas, toss the caramel with the popcorn. When the popcorn is thoroughly coated, pour it onto the lined baking sheets and use the spatulas to pat it into one flat layer. As soon as it’s cool enough to touch, use your hands to break the layer into smaller clusters. Let them cool completely and then store in an airtight container for up to a week.

Bavarian Nut Stollen

Servings: —
Preheat: 375°
Prep Time: 30 min
Inactive Prep Time: 1 1/2 hrs
Cook Time: 45 min
Source: Gourmet 12/78 pg 51

Ingredients

Directions
In a small bowl proof 1 envelope active dry yeast in 1/4 cup lukewarm milk with 1 teaspoon sugar for 10 minutes. In a large bowl pour I cup scalded milk over ½ stick (1/4 cup) butter, cut into bits, stir the mixture until the butter is melted, and let it cool to lukewarm. Beat in 1 egg yolk and the grated rind of ½ lemon. Add the yeast mixture, beat in gradually 4½ cups flour sifted with 1/3 cup sugar and 1 teaspoon salt, and beat the mixture until it is very smooth. Transfer the dough to a buttered bowl, turn it to coat it with the butter, and let it rise, covered with a tea towel, in a warm place for 1 hour and 30 minutes, or until it is double in bulk.

In a saucepan combine 2/3 cup sugar and 1/3 cup water, bring the mixture to a boil over moderate heat, washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water, and boil the syrup for 5 minutes, Stir in 2½ cups ground walnuts, ½ teaspoon cinnamon, and a pinch of salt and remove the pan from the heat. Let the mixture cool to lukewarm, stir in 1 egg white, lightly beaten, and let the mixture cool.

Punch down the dough, roll it into a 19 by 14-inch rectangle on a lightly floured surface, and spread it with the nut mixture, leaving a ½ inch border. Beginning with a long side roll the dough tightly jelly-roll fashion and pinch the edges and ends to seal them. Put the roll seam side down on a cutting board and halve it lengthwise with a sharp knife. Twist the halves together, keeping the cut edges up, pinch the ends together, and push the twist together lightly. Arrange the Stollen on a buttered and floured baking sheet and let it rise, covered with a tea towel, in a warm place for 30 minutes, or until it is one and a half times its bulk. Bake the Stollen in a preheated moderately hot oven (375° F.) for 15 minutes, reduce the heat to moderate (350° F.), and bake the Stollen, covering it lightly with foil if it browns too quickly, for 25 to 30 minutes more, or until it is golden. Let the Stollen cool on the baking sheet.

Into a small bowl sift 1 cup confectioners’ sugar, add 2 tablespoons hot water, and stir the mixture until it is smooth and glossy. Drizzle the glaze over the Stollen in a zigzag pattern, sprinkle it with ½ cup chopped walnuts, and let it dry.

Makes 1 Stollen. Recipe can (and should be) doubled