LIFE
DECEMBER 5, 2012 • FOREST HILLS JOURNAL • B3
An easy way to make peanut brittle
Plus tasty roast beef and sweet potato fries
In my house, you’re never too young, or old, to have a stocking hung on the mantle for St. Nicholas to fill. When we were kids, we hung ours (and they weren’t the fancy ones I have today but our regular socks) on our bedposts. A pomegranRita Heikenfeld ate was included if RITA’S KITCHEN it fit mom’s budget, and I carry on that tradition today. Yesterday, the little ones hung their stockings up and 4-yearold granddaughter Eva, who has a 4-month-old sister, Emerson, said “I’ll share mine with Em.” Now that’s what the holidays are about!
Easy peanut brittle
This is not as sweet as the kind of brittle that you buy. I’ve used both light and dark corn syrup and the dark is what my family prefers, but use whatever you have on hand. This recipe does not contain baking soda, which gives some peanut brittle the customary honeycomb texture. Now depending upon the kind of pan you use (I used a stainless steel), it may take a little longer or shorter time to make the candy than the recipe calls for. Check out my blog – abouteating.com – for step-by-step photos.
⁄2 stick unsalted butter ⁄2 cup sugar 2 tablespoons corn syrup 1 teaspoon vanilla 1 to 11⁄2 cups nuts: your favorite (We like salted mixed nuts) 1
1
Spray cookie sheet. Over medium heat, stir
degrees for rare, 125 for medium rare or 130 for medium. This will take up to 30 minutes or so. Check after 20 minutes. Remove from oven, tent with foil and let rest 15 minutes. Serve with pan juices. Tips from Rita’s kitchen Put several slivers of garlic in meat. Add a little dry red wine or beef broth during last 20 minutes.
Healthy sweet potato fries
Rita’s recipe for peanut brittle is not as sweet as store-bought versions. THANKS TO RITA HEIKENFELD.
butter, sugar, corn syrup and vanilla until melted, smooth and bubbly. Cover and cook one minute. Stir in nuts, raise heat to medium high and cook, stirring constantly, until nuts are fragrant, lightly browned and the mixture is very golden, about five minutes. What happens is the mixture will reach the hard crack stage (300 degrees). If you put a bit in a glass of cold water, it will make a hard ball. Immediately pour onto cookie sheet, spreading thinly as possible. A sprayed offset spatula or butter knife helps here. Cool until hard, about 15 minutes, then break into pieces. Keep covered at room temperature.
Perfect roast beef
Good for that holiday sirloin tip or similar roast, not chuck, which needs to be roasted differently. An unconventional way of roasting. Cranking up the oven to 475 develops moist, fla-
vorful meat. Yes, you may have some splatter in the oven, but that should clean up OK. 3-4 pounds beef roast (see above)
Preheat oven to 250 degrees. Season with salt and pepper and brown on all sides in oil in ovenproof pan (or scrape up brown bits and place all in roasting pan). Roast until temperature reaches 110 de-
grees, 45-60 minutes or so. Leave in oven and increase heat to 475 degrees. Cook until temperature reaches 120
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Rita Nader Heikenfeld is an herbalist, educator and author. Email her at columns@communitypress.com with “Rita’s kitchen” in the subject line. Call 513-2487130, ext. 356.
Frie - Kaes
T.J. and Celeste Frie of Avon Lake, OH are proud to announce the engagement of their daughter, Nicole Renee Frie, to Stephen Herbert Kaes. Stephen is the son of Leonard and Jennifer Kaes of Madeira, OH. Nicole is a 2007 graduate of Avon Lake H.S. and a 2010 graduate of The Ohio State Univ. with a B.A. in journalism. She is currently employed at Jack Threads in Columbus. Stephen is a 2007 graduate of Cincinnati Moeller H.S. and is currently attending The Ohio State Univ. majoring in Industrial Design. The couple is planning a November 2013 wedding.
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Preheat oven to 425 degrees. Spray cookie
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Giftgiver’s hot chocolate mix with variations
4 sweet potatoes Canola or olive oil Salt to taste Cayenne pepper, optional (A little goes a long way)
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BUSINESS NOTES
A good time of year to make this since sweet potatoes are good buys in season. I’ll add a pinch of cayenne if making for adults. Let kids help toss together and talk about eating “from the Garden of Eden,” the brighter the color of the veggie, the better it is for you!
sheet. Peel potatoes, cut into wedges. Put in bowl and toss with a couple or three tablespoons oil. Place single layer on sheet, sprinkle with seasoning, and bake 20 minutes. Turn potatoes over and bake until golden and tender, about 20 minutes. If potatoes are cut thin, they may take less time; if thicker, a bit more.
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