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,

XO

Charleston Spice Co.

Ginger marshmallows

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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

Cheers!

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.

XO

Charleston Spice Co.

Grilled Peaches

It’s the end of summer *sigh* I thought it would last forever.

Alas, our summer frolics must come to an end, but lucky for us with our South Carolina weather our grilling and chilling may continue! However we are at the end of peach season, so we thought as a last hurrah we’d grill peach halves with some of our ginger sugar!

Grilled Peaches

They are pretty darn tasty with ginger sugar but if you want a more savory side dish we suggest a light sprinkle of Cocoa Nib Rub!

So throw those last peaches on the grill with some ribs and enjoy these last few days of summer!Grilled Peaches

XO,

Charleston Spice Co.

Peach Craisin Crumble

Peach Cobbler

Talk about comfort.

A little bubble of happiness forms inside your heart when you eat a good crumble. A smile starts to play at the corners of your eyes and your lips can’t help but form a contented smile.

You sit back, sip your coffee, get caught up in memories remembered because of fresh fruit and crumble topping.

Peach Cobbler

Here’s what you need:

4 or 5 peaches, sliced

1 large cup of dried cranberries (we used Craisins)

1/2 cup flour

1/2 cup brown sugar

1/4 cup ginger sugar

2 teaspoons Poudre Douce

1/4 teaspoon salt

1 1/2 cups rolled oats

1/2 cup cold butter

Preheat your oven to 350. Slice up your peaches (you can keep those skins on, no need to bother with taking them off). Put peaches and Craisins into a 9×9 dish and place them in the oven while you put the topping together.

In a medium-sized bowl mix together all the dry ingredients then cut in the butter until it forms a chunky mealy crumble topping. Take the peaches out of the oven and cover with your topping. Bake for 30 to 40 minutes, until topping is browned to your liking.

Serve warm with vanilla ice cream and enjoy!

Peach Cobbler

Stay sweet,

Charleston Spice Co.

 

 

Asian pear butter

Asian pear butter

Asian pear butter    We’ll admit it, we’re completely biased about Asian pears, we love them. But we think it’s safe to say that this Asian pear butter is perfect for pancakes, waffles, biscuits, cheese plates, and so much more.

Here’s how to make it:

3 1/2 pounds Asian pears, pealed and cored

2 cups asian pear juice (if you don’t have a juicer you can substitute organic apple juice)

1/2 cup ginger sugar

1/2 cup cane sugar

1 cup brown sugar

1 1/2 teaspoon poudre douce

 

Asian pear butter

Quarter, peel, and core the pears. Cook the peels and cores in pear juice, covered for about 30 minutes. Strain the juice and discard the solids. Add the pears and all the remaining ingredients to the juice and let simmer, stirring often until the pears are very soft.

Pour about 2 cups at a time into a blender and puree. Helpful hint: Pureeing hot liquids is a tricky thing, so really only do 2 cups at a time, unless you would prefer to end up covered in hot pear juice. You can live and learn, or just take our advice, it’s up to you.

Asian pear butter

Put the pureed mixture into your crockpot and continue to cook over low heat, stirring occasionally until butter is the consistency you desire. We let ours cook about 5 hours. You can do this part on the stove as well, but you will need to be more vigilant than if you use your crockpot. Spoon into hot, sterile jars, leaving about 1/3 inch at top, and seal.

Makes about 12 quart jars.

Asian pear butter

 

 

The Honeysuckle

honeysuckle

We’d like to make a toast to sunny days and childhood memories. That’s what this drink tastes like to us.

It tastes like running around with no shoes in the slanting afternoon light searching for the honeysuckles with the sweetest nectar and pretending not to hear when your parents call you in for the night.

And all of this wild child taste is hidden by an elegant and sophisticated exterior that makes it perfect for any occasion.

honeysuckle

 

Here’s what you’ll need:

1.25 ounces Asian pear juice

1.25 ounces elderflower liqueur

Brut or champagne to fill flute

honey and ginger sugar to rim glass

Start by rimming your flute with honey and ginger sugar. Don’t be alarmed when the honey starts to drip down the glass, it will add a hauntingly gorgeous look to your cocktails and give your guests an excuse to lick their fingers.

Pour pear juice and the elderflower liqueur into flute, top off with bubbly and enjoy!

honeysuckle