Please enjoy a preview of one of the many creative recipes in the new book by Farmer Lee Jones.
Yields 8-9 dozen
Beet marshmallows bring a grown-up twist to classic s’mores when roasted over a fire. They’re also perfect for old-fashioned root-vegetable casseroles. Play around with using juice from other vegetables. Instead of corn syrup, you could use honey or maple syrup. Figure on this taking about 5 hours before the marshmallows are ready to eat.
In the bowl of a stand mixer, combine half the beet juice with the gelatin. Have the whisk attachment standing by. Let sit until gelatin is softened.
In a small saucepan, combine the remaining beet juice with the granulated sugar, cor11 syrup, a11d salt and cook over medium-high heat, stirring occasionally, until the mixture reaches 240°F, 10 to 12 minutes. Immediately remove from the heat.
Fit the mixer with the whisk attachment. With the bowl in place and the machine on medium speed, gradually and carefully pour the hot beet syrup down the side of the bowl into the gelatin mixture.
Increase the speed to high and whip until the mixture becomes very thick, bright pink, and is lukewarm, 12 to 15 minutes. Add the vanilla seeds during the last mi11ute of whipping.
Lightly spray two 9 by 13-inch baki11g pans with the vegetable oil.fe
In a bowl, sift together the confectioners’ sugar and cor11starch. Dust the baking pans with some of the mixture and shake the pans to evenly coat the surf ace; tap out any excess onto a plate and reserve.
Using a lightly oiled spatula, transfer the beet mixture to the pans and spread evenly. Dust the top with just barely enough of the remaining cornstarch mixture to lightly cover; reserve the extra for later use. Let stand uncovered for at least 4 hours and up to 12 hours.
Turn the marshmallows out of the baking pans onto a cutting board and cut into I-inch squares. Lightly dust all sides of the marshmallows with the remaining cornstarch mixture.
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