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Pumpkin-Spice Marshmallows

Just had a wild hair, do you think you could make p-nut butter marshmallows, then use them in the marshmallow type of fudge for chocolate/p-butter fudge? What do you think?
fourkidsandadog

vernete at 5:10AM on 11/12/08

From Recipes

Cook's Illustrated's Roasted Brined Turkey

I don't know the reason for soaking a turkey in a brine bath... In fact, until now, I'd never heard about it.
Some years ago, my sister heard about using Italian Dressing when roasting a turkey, she cooked hers outside on a covered grill all day. Living in Illinois, she had to constantly add coals to the grill. It was wonderful.
I now use Italian Dressing, the zesty type, and never have a bird come out dry. You just loosen the skin on the back of the turkey, all the way past the thighs, and down the sides, then squirt in a bottle of the dressing. Use a toothpick to secure the neck skin over the opening and cook in a roaster oven or conventional oven at around 350 degrees about 20 minutes per pound. I alway cook my birds breast down, for the same reasons as tyronebcookin. I also like garlic salt on the skin plus a little chicken seasoning, just for color.
This also makes a wonderful base for making gravy and noodles. The Italian Dressing doesn't overpower, and the little bits of color makes a pleasant looking addition.
fourkidsandadog

vernete at 4:55AM on 11/12/08

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From Recipes

Pumpkin-Spice Marshmallows

Just had a wild hair, do you think you could make p-nut butter marshmallows, then use them in the marshmallow type of fudge for chocolate/p-butter fudge? What do you think?
fourkidsandadog

vernete at 5:10AM on 11/12/08

From Recipes

Cook's Illustrated's Roasted Brined Turkey

I don't know the reason for soaking a turkey in a brine bath... In fact, until now, I'd never heard about it.
Some years ago, my sister heard about using Italian Dressing when roasting a turkey, she cooked hers outside on a covered grill all day. Living in Illinois, she had to constantly add coals to the grill. It was wonderful.
I now use Italian Dressing, the zesty type, and never have a bird come out dry. You just loosen the skin on the back of the turkey, all the way past the thighs, and down the sides, then squirt in a bottle of the dressing. Use a toothpick to secure the neck skin over the opening and cook in a roaster oven or conventional oven at around 350 degrees about 20 minutes per pound. I alway cook my birds breast down, for the same reasons as tyronebcookin. I also like garlic salt on the skin plus a little chicken seasoning, just for color.
This also makes a wonderful base for making gravy and noodles. The Italian Dressing doesn't overpower, and the little bits of color makes a pleasant looking addition.
fourkidsandadog

vernete at 4:55AM on 11/12/08

From Recipes

Cook's Illustrated's Roasted Brined Turkey

I've tried to cook this method before and as always the turkeys were moist delicious! Sometimes, I put different spices such as oregano, garlic, ginger, or sage on top of the turkey and roast it.


jillfarragut at 5:43PM on 11/21/09

From Recipes

Cook's Illustrated's Roasted Brined Turkey

I hope to win a turkey and try this method! I've heard is is the best, but haven't tried it yet!

laurifitz at 7:13PM on 11/18/09

From Recipes

Cook's Illustrated's Roasted Brined Turkey

This is the method I've used for several years, and it works great. I also add maple syrup to the brine, though.

Pukaskwa at 4:12PM on 11/17/09

From Recipes

Pumpkin-Spice Marshmallows

Oui,oui...I count my blessings everyday! Thanks for your quick response. Will give it a try!

girlcookinparis at 6:49AM on 02/10/09

From Recipes

Pumpkin-Spice Marshmallows

Yes, Girlcook, you should be able to substitute both by weight. Glucose is a little less sweet than corn syrup, but it should yield about the same results texturally.

Oh, to live in a country where sheet gelatin and glucose are more readily available than powdered gelatin and corn syrup....:o)

Amanda Clarke at 7:16PM on 02/08/09

From Recipes

Pumpkin-Spice Marshmallows

Thank you for sharing this recipe & Eileen's book. I'd love to try making these, but I have a question about a couple ingredients: do you know if sheet gelatine will work the same as powdered gelatin (at the same weight)? I stock sheet gelatin in my pantry....(cheaper to buy where I'm located). Also, I have glucose but not corn syrup. I'm guessing these would be interchangeable. Have any advice? Thanks! :)

girlcookinparis at 12:52PM on 02/05/09

From Recipes

Pumpkin-Spice Marshmallows

Sorry for these long-delayed responses. I don't seem to get notifications for the majority of new comments, so comments on older posts often slip through the cracks.

vernete: I'm not sure if it'd be worth going to the trouble of making peanut-butter marshmallows for the purpose of melting them down to make fudge. Peanut-butter marshmallows are, however, possible. I used them, coated in buttery toasted Japanese bread crumbs, as a restaurant petit four for a time - sort of a take on a fluffer-nutter sandwich.

As cyberroo pointed out, mixing fatty ingredients like peanut butter into a marshmallow batter can cause problems. So, to make my peanut-butter marshmallows, I began with a plain marshmallow base and gently folded in slightly warmed peanut butter just before spreading the marshmallow batter in a pan. Folding in the peanut butter, leaving it in well-distributed ribbons, rather than thoroughly mixing it in to the plain marshmallow, is crucial to maintaining a stable, light finished product.

frolis: I'm sure that there is some way to make marshmallows with agar, but I've never tried it. I'll tinker around with it soon, and write up a post if I end up with good results...

Amanda Clarke at 9:09PM on 01/01/09

From Recipes

Pumpkin-Spice Marshmallows

I used 2 teaspoons pumpkin pie spice instead and they came out great! use a little less if you want more pumpkin-y flavor.

jrmanor at 10:03AM on 12/14/08

From Recipes

Pumpkin-Spice Marshmallows

Just made these (http://is.gd/9aIW), I am going to use them to make Marshmallow Apple Pie. I don't usually like marshmallows, but man. Incredible.

Deep9x at 4:50PM on 11/26/08

From Recipes

Pumpkin-Spice Marshmallows

I just spread these in the pan, and they already taste delicious, all gooey! I think I'll cut them with a gingerbread man cookie cutter to bring them to Thanksgiving. I was also thinking that, for those who like white chocolate, a very nice S'more could be a fun recipe!

maggiepcs at 2:54PM on 11/25/08

From Recipes

Pumpkin-Spice Marshmallows

Forgot to say that you probably won't need Pam if you use the Reynolds non stick foil over your cooling pan. I used a 10 1/2 x 15" pan and it was fine.

Next time I will also think about substituting things like Mace, nutmeg, and cardamom for the serious cinnamon and cloves the recipe calls for. I'll also think about some extract. I added a 1/2 teaspoon vanilla extract, and probably could have added more.

Limequilla at 5:55PM on 11/15/08

From Recipes

Pumpkin-Spice Marshmallows

I just made my first batch, too. Unfortunately I didn't see the post above, but Fiksu is right: there was not much pumpkin flavor, and a lot of clove.

I am thinking about using these on top of Sweet Potatoes for an update on the childhood favorite for Thankgiving.

Limequilla at 5:20PM on 11/15/08

From Recipes

Pumpkin-Spice Marshmallows

I just made my first batch of marshmallows! It's extraordinarily satisfying to watch them whip up and spread the beautiful mixture out in the pan. I used cardamom instead of cloves. I think the pumpkin flavor has been entirely lost, but I think that will be all right with my kids.

Fiksu at 2:16PM on 11/15/08

From Recipes

Cook's Illustrated's Roasted Brined Turkey

I brine a turkey every year. I personally like to bring a little more flavor to the party by replacing a quart or so of the water with apple cider and using some aromatics. I also use a little ( I mean a little) molasses or brown sugar - like a a cup. I have to heat some of the water to disolve the salt/sugar and extract a little flavor, but when you add the rest of the water and cider, it brings it down to a safe temp quickly. The sugar gives you a little browning help.

meascanbe at 6:38PM on 11/14/08

From Recipes

Pumpkin-Spice Marshmallows

@vernete - As I understand it, fat will cause marshmallows to deflate, much the same way fat will keep egg whites from whipping properly. I suspect you'd have a tough time getting peanut butter marshmallows to work out, but if you wan to try, I'd plan on swirling the peanut butter in at the end of the mixing process...

cyberroo at 4:24PM on 11/13/08

From Recipes

Pumpkin-Spice Marshmallows

My wife made a bunch of these last night. Today was "cut them up and try them out" day.

Very good, my friends. Well worth the effort!

*although she wouldn't let me do the sweet curry powder... maybe next time ;-) *

Sigma_Greg at 11:34AM on 11/12/08

From Recipes

Pumpkin-Spice Marshmallows

Is there a way to make marshmallows using agar rather than gelatin? We don't eat gelatin and wondered about a veg version.
Thanks

frolis at 10:47AM on 11/12/08

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