I have to tip my proverbial hat to my friend and fellow foodie, Patti Young. She was responsible for securing a fantastic venue and menu for the RE/MAX Preferred Christmas party this year. For those of you who haven't tried Cherry Bomb, the new restaurant that took the place of Joe's Place on the corner of Martin and Dawson streets, put it on your wish list.
I'm a sucker for deviled eggs, but these made me weak in the knees. On the menu as "Huevos Diablo", these puppies are a refreshing twist on a classic. Secret ingredients include bacon fat and cumin...
Another DEE-licious treat was Chef Scott's fried green tomatoes. Nice, sturdy batter, topped with homemade melted pimento cheese (uh, YUM), and pickled onions. Suffice it to say I ate WAY too many. While they are not on the menu now, I impressed upon Chef Scott that my life would be slightly off kilter until I was assured I could access these mouth-watering morsels on demand. We may be in luck, Raleigh, because it sounds like there is a revamped menu coming...
And if I haven't sold you yet, Cherry Bomb has 66 beers on tap. So scurry on down and check it out!
Monday, December 6, 2010
Thursday, December 2, 2010
Hard Candy
Those of you who know me from way back (if you call me "Jenny", not "Jennifer"), will remember the magical thing known as Hard Candy. It's a McCann tradition (my mother's mother). The mere sight of it will whip some of you into a frenzy, complete with weakened knees and a sugar high.
You start with sugar. Three cups. Plus a cup of Karo, also know as liquid sugar. And water. You know, just so it's not ALL sugar. Boil that all up to about 290 degrees, stirring well.
Next, you will take the pot off the stove, continuing to stir, and add food coloring of your choice. You want to make the different batches and flavors different colors so you can identify your favorite! Then, after the mixture has cooled a bit, add the flavoring. I repeat, ADD THE FLAVORING. (Sometimes we forget, and have a sugar-flavored batch!) This would be Lorann Candy Oil, in a 1 dram (tiny) bottle. Stir stir stir. Then pour over a sheet pan with edges with a THICK layer of powdered sugar covering the pan.
Sprinkle the top with powdered sugar, and then as soon as you can stand to touch it, start cutting up. Candy should be pliable, and hot enough that you can just barely stand to touch it. Bite-sized pieces! Best to do this over a vinyl tablecloth. Powdered sugar gets everywhere!
Do not put into a bowl until pieces are cooled completely, or they will stick together into big clumps. After multiple batches, mix them all together and put in small glass jars to give as gifts. Do not be surprised if people return the jars wanting a refill!
You start with sugar. Three cups. Plus a cup of Karo, also know as liquid sugar. And water. You know, just so it's not ALL sugar. Boil that all up to about 290 degrees, stirring well.
Next, you will take the pot off the stove, continuing to stir, and add food coloring of your choice. You want to make the different batches and flavors different colors so you can identify your favorite! Then, after the mixture has cooled a bit, add the flavoring. I repeat, ADD THE FLAVORING. (Sometimes we forget, and have a sugar-flavored batch!) This would be Lorann Candy Oil, in a 1 dram (tiny) bottle. Stir stir stir. Then pour over a sheet pan with edges with a THICK layer of powdered sugar covering the pan.
Sprinkle the top with powdered sugar, and then as soon as you can stand to touch it, start cutting up. Candy should be pliable, and hot enough that you can just barely stand to touch it. Bite-sized pieces! Best to do this over a vinyl tablecloth. Powdered sugar gets everywhere!
Do not put into a bowl until pieces are cooled completely, or they will stick together into big clumps. After multiple batches, mix them all together and put in small glass jars to give as gifts. Do not be surprised if people return the jars wanting a refill!
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