NEWS
10A • COMMUNITY PRESS/EAST • JULY 12, 2017
Cracker Jack clone great for picnics This is how culinary discoveries are made. Our neighbors, the Phillips boys, came over for a visit. I was testing a recipe for Cracker Jacks caramel corn to use in the fall. I asked if MacGregor, 12, Oliver, 8 and Baxter, 6 would like to help. The answer was affirmative, so I let them take some creative license and add their own touches. Baxter decided more nuts would be in order, so that was his contribution. MacGregor picked out all the unpopped kernels. I didn’t want any boys with broken teeth on my conscience! MacGregor and Oliver helped cook the Rita coating and saw a bit of food science. Heikenfeld When you add baking soda to the caramel coating, it bubbles up and changes to an RITA’S KITCHEN opaque mass. They had to leave before the Cracker Jacks was finished in the oven, so I promised I would bring some over. The only thing missing is the little toy in the Cracker Jack box!
Readers want to know I had a request from a reader who was making a peach cobbler. “What’s the best way to skin the peaches?” she asked. I told her to use a vegetable peeler. But it dawned on me that if you have a lot to peel, the easiest way is to blanch them so the skin pulls off easily. Score the skin Use a sharp paring knife to score the skin, by making a shallow cut (avoid marring the flesh) into the bottom end of each peach, in the shape of an “x”. This helps with the peeling process later. Blanch Put peaches in a pan of simmering water, deep enough cover them completely. Turn them occasionally to heat evenly. After about 1 minute, or when the skin begins to slightly pull away on the scored ends, remove gently. Cool in ice water This is necessary to stop the cooking process; otherwise they’ll get mushy. Peel Pull skin off starting at the area where the “x” was made. The skin should come off easily; if it doesn’t, simmer the peaches slightly longer, chill them down, and try again. Note: This process works on tomatoes, too. Just watch them closely so they don’t overcook. Rita Nader Heikenfeld is an herbalist, educator, Jungle Jim’s Eastgate culinary professional and author. Find her blog online at Abouteating.com. Email her at rita@com munitypress.com with “Rita’s kitchen” in the subject line.
THANKS TO RITA HEIKENFELD
Copycat Cracker Jacks can be made at home.
The Phillips’ boys Cracker Jacks clone
Real buttercream frosting
Don’t wait till fall to make this. A good snack to tote to a picnic or campout. Ingredients
For Chris L., a Madisonville reader. “I need a buttercream frosting recipe that uses real ingredients, no margarine”, she said. Here’s one from Gale Gand, pastry chef extraordinaire. I worked with Gale several years ago and she is the consummate professional, and her recipes really work. Ingredients
8 cups plain popped corn 1-1/2 cups salted mixed nuts 1 stick unsalted butter 1 cup brown sugar, packed - I used light 1/4 cup light corn syrup 1/4 teaspoon salt 2 teaspoons vanilla (MacGregor added a bit more) 1/4 teaspoon baking soda
Instructions Preheat oven to 200 degrees. To avoid sticking, use vegetable spray to coat both inside of large bowl, cookie sheets and spoons that you will use. Put popcorn and nuts in bowl. Set aside. Over medium heat, bring to a boil everything but the soda. Boil 5 minutes. Add baking soda and stir. Pour over popcorn mixture, stirring well to coat. Pour onto 2 sprayed cookie sheets with sides. Bake 1 hour, stirring every 15 minutes to distribute coating. Let cool for coating to harden. Store at room temperature, covered.
3 cups confectioners’ sugar 1 cup butter, room temperature 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream
Instructions In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
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