Ginger Marshmallows

Ginger marshmallows

Remember those lavender marshmallows we made? Well, they were pretty good but these ginger marshmallows really take the cake. They’re subtle and delicate and all kinds of fabulous.

This recipe is a little different from that one, Alton Brown told me about it.

Okay, not really, but I found it here.

And this is how it works:

3 packs of unflavored gelatin

1 cup ice cold water, divided

8 ounces of granulated sugar

4 ounces of ginger sugar (or lavender or vanilla)

1 cup light corn syrup

1/4 teaspoon kosher salt

1/4 cup confectioners’ sugar

1/4 cup cornstarch

nonstick spray

Combine gelatin & half the water in the bowl of a stand mixer.

Combine the rest of the water, both sugars, corn syrup, and salt in a 2 quart saucepan. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. At this point Mr. Brown says to uncover and clip a candy thermometer to the side of the pan and continue to cook until mixture reaches 240 F, approx. 7 to 8 minutes, and pull it from the heat. (If you don’t have a candy thermometer, you can use a meat thermometer. Sure it probably won’t go as high as 240 F but you can guesstimate. Yeah, that’s right, listen to your heart, you’ll know when it’s the right time to pull it from the heat.)

Turn the mixer fitted with the whisk attachment on low speed and slowly pour the sugar syrup down the side of bowl into the gelatin mixture. Once it’s all combined, turn the speed up to high. Continue to whip until mixture is thick and lukewarm, about 12 to 15 minutes.

While this magic is happening, prepare the pan! Combine the confectioners’ sugar and cornstarch. Spray a 13×9 inch baking pan with nonstick spray and throw in that sugary white powder mixture and shake it around to fully coat the sides and bottom of pan. Return the remainder to a bowl for later use.

Once the gelatin mixture is ready, pour it into your pan and dust with a light coat of the confectioners’ sugar mixture. Let sit uncovered for at least 4 hours or overnight. Then flip your sheet of marshmallows out onto a cutting board and have at it. Cut big squares, cut small squares, cut letters, or shapes. Get crazy. Go wild. And then coat your freshly cut marshmallows with the remaining sugar mixture and store in an airtight container for three weeks.

Stay sweet,


Charleston Spice Co.

Ginger marshmallows

Cranberry Bellini

Bright & bubbly. Sweet & tart.

This drink is perfect for the holiday season. And all you need is some homemade cranberry sauce and some bubbly!

Cranberry Bellini

Spoon a couple spoonfuls of cranberry sauce into your glass. Top with your choice of prosecco or champagne or soda. Stir and begin celebrating! (If you’re using cranberry sauce not made with ginger sugar like ours, you might consider rimming your glass with ginger sugar, we find it plays nicely with cranberry & bubbles.)

Cranberry Bellini


Charleston Spice Co.

Killer Cranberry Sauce

Cranberry Sauce

This is a staple at our holiday gatherings. And it’s great on everything, on sandwiches, on scones, on yogurt, on a spoon…

You can’t go wrong with a good cranberry sauce, and you really can’t go wrong with this recipe:

1 cup H2O

1/2 cup ginger sugar

1/2 cup sugar

3 cups fresh cranberries

a couple Meyer lemons or a heaping handful of kumquats, sliced

Put H2O and sugars in a medium saucepan and bring to a boil. Add the cranberries and return to a boil. Reduce heat, and boil gently, stirring occasionally until desired consistency is reached.

Pour into a bowl and stir in citrus slices. Cool to room temperature and refrigerate until ready to serve.


Charleston Spice Co.

Jowl and Collard Pie

Jowl&Collard Pie

It’s here.

Cold weather.

Weather so cold that when you stand outside you think, This is it. I’ll never be warm again.

This sort of weather calls for warm delightfully rich foods to knock some sense back into ya, No, this is not the end, you can be warm again, there’s pie waiting for you.

And this pie. Wow. Talk about a dark horse, it came outta nowhere. And by nowhere, I mean it came out of leftovers and panic. What does one do with a little jowl bacon, collards, and a lone pie crust?!

One makes pie.

By the time I got my camera out this piece was all that was left of this DELICIOUS scrumptudidilyumptious savory pie.

Jowl&Collard Pie

Here are the general guidelines for this pie:

1/2 a medium sized onion

1/2 pound jowl bacon, diced

2 cloves of garlic

2 tablespoons Cocoa Nib Rub

a large pile of collards, 3 or 4 HEAPING handfuls (big hand handfuls, not small hand handfuls)

1 1/2 to 2 cups Jarlsberg cheese, grated

5 large/extra large eggs

a cup or so of buttermilk, read the rest of the recipe to get an idea of how much you need

1 pie crust

Masa flour

Preheat oven to 375 F.

Sauté onion, jowl bacon, and garlic. When onions are translucent and beginning to brown add a handful of collards and the Cocoa Nib Rub, add more collards as they cook down.

Grate the cheese. Beat the 5 eggs in a measuring cup then add buttermilk to bring the liquid level to 2 cups.

Roll out the pie crust and rub masa flour on one side. Place this side down in a 9 inch pie plate. This step isn’t necessary but it will keep the crust from sticking to your pie plate!!

Layer the collard mixture and cheese and pour egg mixture over all. Make the edges of your crust pretty & neat, or just fold it over like we did.

Bake 40 to 45 minutes until pie sets.

Enjoy warm or refrigerate and serve cold!


Charleston Spice Co.

Roasting oysters & giving thanks

Hey, it’s been a while, huh? (embarrassed blush)

That’s on me, sorry, sometimes a girl gets all caught up in living life and eating all the food that the blogging and the photo editing fall to the wayside, ya know? (bashful giggle)

A lot has happened.

A lot of food has been prepared.

And consumed.

So let’s start slow, with a recent highlight from Thanksgiving:


It’s not really Thanksgiving without an oyster roast.

And what a great way to start the feasting. With oysters, you are forced to pace yourself. There’s no wolfing down an entire tray of hors d’oeurvres or gulping down a whole bowl of homemade chex mix, you have to work for each little slimy nugget.


And while you work you chat and catch up. Or you quietly plan how to pack your plate with the proper ratio of food.

This post doesn’t have a recipe, I’m taking small steps to get back into this blogging thing. One whole month and I’m outta shape! But there are so many things to look forward to: marshmallows, cranberry sauce, popcorn nachos….

You read that right, popcorn nachos. That’s not a joke, it’s a future blog post. Stay tuned.


Charleston Spice Co