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Yorkshire Pudding

 

Course: Sides & Salads
Keyword: Baking, Cast Iron, Christmas, Entertaining, Holidays, Sides

Yorkshire Pudding

Yorkshire pudding in a cast iron skillet.
ACTIVE TIME: 10 minutes
TOTAL TIME: 40 minutes
Yield: 4 to 6 servings
Save the drippings from, say, our Holiday Standing Rib Roast, to make Yorkshire pudding, a golden brown, puffy side dish that's perfect for pairing with Christmas dinner.
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  • 1/4 cup roast drippings
  • 2 cups all-purpose flour
  • 2 cups whole milk, at room temperature
  • 4 large eggs, at room temperature
  • 1 1/2 teaspoons kosher salt

Specialized Hardware

12-inch cast-iron skillet
Yorkshire pudding in a cast iron skillet.
ACTIVE TIME: 10 minutes
TOTAL TIME: 40 minutes
Yield: 4 to 6 servings

Procedure

  • Place a 12-inch cast iron skillet on the lower middle rack in the oven and heat the oven to 400°F.
  • Measure out 2 tablespoons of roast drippings and add to a food processor or blender, along with the flour, milk, eggs, and the salt. Process until smooth, about 30 seconds.
  • Carefully remove the hot skillet from the oven. Add an additional 2 tablespoons drippings to the skillet and swirl to coat the bottom of the pan. (If you don’t have 2 tablespoons for the skillet, add oil to make up the difference.) Pour the batter into the skillet, then return to the oven and bake until the pudding is puffed and golden brown, about 30 minutes. Serve hot alongside thick slices of standing rib roast.
Alton independently selects these products—if you buy from one of our links, we may earn a commission from the brand.

Cooked Nog

 

Course: Drinks
Keyword: Christmas, Cocktails, Eggs, Entertaining, Holidays, Rum

Cooked Nog

Easy cooked eggnog in goblets
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 6 to 8 servings
If you're tired of playing raw eggnog roulette, try my safer and even-more-satisfying Cooked Nog for a happy (and boozy) holiday, indeed.
When it comes to the holidays, everyone has their own traditional methods of surviving the sling and arrows of the season. Mine is a tantalizing potion I simply call "nog." Do NOT call it "eggnog," because everybody knows that eggnog is gross and nasty. Nog, on the other hand, is sublime.
Actually, I like to make two versions of nog. One is raw and aged and possibly dangerous, while this one is new, improved, and perfectly safe thanks to a quick, custard-like cooking method.
This recipe first appeared on Food Network Kitchen.
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  • 6 large egg yolks
  • 1/2 cup sugar
  • 6 cups half and half
  • 1 teaspoon freshly grated nutmeg, plus more for serving
  • 1/2 teaspoon ground grains of paradise (or 1/4 teaspoon freshly ground black pepper)
  • 3 fluid ounces (6 tablespoons) bourbon
  • 3 fluid ounces (6 tablespoons) gold rum
  • 1 1/2 fluid ounces (3 tablespoons) fino dry sherry
  • 1 teaspoon vanilla extract

Specialized Hardware

Digital kitchen scale
Digital instant-read thermometer
Easy cooked eggnog in goblets
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 6 to 8 servings

Procedure

  • In a medium bowl, briskly whisk the egg yolks until they’re smooth and have lightened a bit in color, about 1 minute. Gradually whisk in the sugar, then continue to whisk until the mixture is thick and considerably lightened in color, about 2 minutes. Stash next to the cooktop.
  • Heat the half and half, nutmeg, and grains of paradise in a medium saucepan over medium-high heat until it begins to steam and registers around 165°F, about 7 minutes. Remove from the heat and, while whisking the egg mixture constantly, gradually ladle in about one-quarter of the hot dairy mixture.
  • Whisk the hot egg mixture into the remaining dairy mixture in the saucepan, set over medium heat, and cook, stirring frequently, until the mixture reaches 175 to 180°F, about 3 minutes. Meanwhile, place a second medium bowl inside a large bowl filled with ice. Set a fine-mesh sieve over the bowl.
  • Remove the saucepan from the heat, then pour the custard through the sieve into the bowl. Stir in the bourbon, rum, sherry, and vanilla. Continue to stir frequently until the mixture has cooled to at least room temperature, about 15 minutes. Consume immediately or transfer the bowl of nog to the fridge to chill completely. Add a little extra nutmeg over the top before serving if you so choose.

Sugar Cookies 2.0

 

Course: Sweets
Keyword: Baking, Christmas, Desserts, Holidays

Sugar Cookies 2.0

Simple sugar cookies 2.0 cut into festive shapes and stacked on a plate.
ACTIVE TIME: 1 hour
TOTAL TIME: 2 hours
Yield: 2 to 3 dozen
Crisp, comforting, and perfect for Santa, my sweet and simple sugar cookies are easy enough to bake up for a crowd of carolers.
When the holidays approacheth and your house is overrun with uninvited guests, don't face the masses empty-handed. Instead, prepare for the onslaught with sugar cookies... but not just any sugar cookies.
These are a crisp, not sickeningly sweet version of a sugar cookie, made from a dough that's firm enough to hold all those adorable shapes that you know you're gonna cut out and frost and all that jazz. Here's how I do it.
This recipe first appeared on Food Network Kitchen.
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Specialized Hardware

Digital kitchen scale
Digital instant-read thermometer
Metal cookie cutters
Pastry rulers (optional)
Simple sugar cookies 2.0 cut into festive shapes and stacked on a plate.
ACTIVE TIME: 1 hour
TOTAL TIME: 2 hours
Yield: 2 to 3 dozen

Procedure

  • Sift together the flour, baking powder, and salt in a medium bowl. Set aside.
  • Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Start the mixer on low, then gradually increase the speed to medium and continue to beat, scraping down the sides of the bowl as necessary until light and fluffy, 3 to 5 minutes, depending on the temperature of the butter. Add the egg, followed by the milk, and continue to beat on medium speed until smooth, about 30 seconds. Reduce the mixer speed to low, then gradually add the flour mixture, and beat until mixture comes together, about 30 seconds. Divide the dough in half, wrap each piece in plastic wrap, and refrigerate for 1 hour.
  • Heat the oven to 375°F with the oven racks in the upper middle and lower middle positions. Line two half sheet pans with parchment paper.
  • Use a small strainer or sifter to sprinkle your rolling surface with confectioners’ sugar. Remove 1 wrapped pack of dough from refrigerator, place on the sugar-dusted counter, and dust with a little additional sugar. Working quickly (so the butter doesn’t have time to melt), roll out dough to 1/4-inch thick, using pastry rulers if you so desire.
  • Cut the dough into your desired shapes using cookie cutters and place at least 1 inch apart on the prepared sheet pans. Re-roll the scraps one time and cut into additional shapes. Discard any remaining dough; do not re-roll a second time. Bake both pans of cookies, rotating the pans halfway through baking time, until the cookies are just beginning to turn brown around the edges, about 10 minutes. Leave on the pan for 2 minutes after removal from the oven and then move to a wire rack to cool completely.
  • While the first batch is baking, roll and cut the second half of the dough. Bake and cool the second batch, then decorate as desired. Serve.
Alton independently selects these products—if you buy from one of our links, we may earn a commission from the brand.

Sweet Potato Pie 2.0

 

Course: Sweets
Keyword: Baking, Desserts, Entertaining, Holidays, Thanksgiving

Sweet Potato Pie 2.0

A slice of silky smooth sweet potato pie 2.0.
ACTIVE TIME: 45 minutes
TOTAL TIME: 6 hours 55 minutes
Yield: 8 servings
Silky smooth sweet potato puree in a flaky bake-ahead pie crust... pretty much the perfect Thanksgiving dessert.
There are many things that we expect from holiday feasts. Right up at the top of the list would be annoying relatives and bad pumpkin pie. Now, I can't help you with the first one, but the second one can be avoided simply by swapping out the pumpkin for roasted sweet potatoes.
If you're a fan of my old one, pay attention: This one is new and improved.
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  • 21 ounces sweet potatoes (2 to 3 medium)
  • 3/4 cup heavy cream
  • 3/4 cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 2 large eggs
  • 1/4 teaspoon kosher salt
  • 1 (9-inch) Premade Pie Crust (fully baked and cooled)

Specialized Hardware

Digital kitchen scale
Digital instant-read thermometer
Fine-mesh sieve
A slice of silky smooth sweet potato pie 2.0.
ACTIVE TIME: 45 minutes
TOTAL TIME: 6 hours 55 minutes
Yield: 8 servings

Procedure

  • Heat the oven to 400°F.
  • Place the sweet potatoes on a quarter sheet pan or baking dish and roast until fork-tender, about 1 hour. Transfer to a plate and let sit at room temperature until cool enough to handle, about 30 minutes. Meanwhile, reduce the oven temperature to 350°F.
  • Peel off the skin from the potatoes and discard it. Weigh the sweet potato flesh; you should have between 12 and 13 1/2 ounces (340 and 380 grams). Transfer the sweet potato flesh to a stand mixer fitted with the paddle attachment. Beat on medium-high speed until smooth, about 1 minute. Turn the mixer off, then add the sugar, cinnamon, nutmeg, and salt. Return the mixer to medium-high and continue to beat until smooth, about 30 seconds. Scrape down the paddle and sides and bottom of the bowl, then add the cream and eggs. Beat on low speed until well-combined, about 1 minute.
  • Place a large fine-mesh sieve over a medium bowl, then pour the sweet potato mixture through the sieve. Use a rubber spatula to press the filling through the sieve and strain out any sweet potato fibers; it will take some effort but is well worth it for a smooth pie. Transfer to the pie crust and smooth the top.
  • Bake until the pie just jiggles slightly in the center and has reached an internal temperature of 165 to 175 degrees F, 40 to 45 minutes. Let cool on a wire rack for at least 1 hour. Serve at room temp or chill completely before slicing. Stash any leftovers in the refrigerator.

Potato Latkes

Course: Sides & Salads
Keyword: Hanukkah, Holidays, Potato Latkes, Sides

Potato Latkes

Potato Latkes being seasoned with kosher salt on wire rack
ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour
Yield: 28 latkes
A classic Hanukkah staple, "latke" is old Russian for "little oily thing," probably because these potato pancakes are traditionally deep-fried in olive oil.
While mealy potatoes like russets are best for this application, the key to this tasty sour cream and applesauce delivery system is the binder, and the best thing to bind potato is instant mashed potatoes. Just trust me.
This recipe first appeared in Season 1 of Good Eats: The Return.
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  • 1/2 medium onion
  • 1 1/2 pounds russet potatoes, quartered
  • 1 large egg
  • 1/4 cup schmaltz, plus more as needed
  • 2 tablespoons dry instant mashed potatoes
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper

Specialized Hardware

Food processor with grating disc
Cheesecloth
Cast-iron skillet
Potato Latkes being seasoned with kosher salt on wire rack
ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour
Yield: 28 latkes

Procedure

  • Grate the onion on the side of a box grater with the largest holes until you have 1/3 cup. Place in a large bowl and reserve the rest of the onion for another use.
  • Shred the potatoes in a food processor fitted with a grating disc with medium-sized holes. Remove and discard any large chunks. Immediately and thoroughly toss with the onion.
  • Line a smaller bowl with cheesecloth and fill with the potato-onion mixture. Twist into a ball and wring out as much of the liquid as possible, reserving the liquid. Let the extracted liquid sit undisturbed for 5 minutes to allow the starch to settle, then pour off the liquid so that only the starch remains.
  • Whisk the egg into the starch and set aside.
  • Add the schmaltz to a cast-iron skillet to measure 1/8 inch deep and heat over medium until shimmering. (Don't let it get over 375ºF; that's its smoke point.)
  • Place the potatoes in a large bowl, add the instant mashed potatoes, salt, and pepper, and combine using your hands. Stir in the egg mixture.
  • Drop a mounded tablespoon's worth of the potato mixture into the skillet and flatten firmly with the back of a spatula. Fry in batches of 4 until browned, flipping only once, 2 to 3 minutes per side, then remove to a rack set over a pan lined with paper towels. Season immediately with additional salt. Continue to add fat in between batches to maintain 1/8-inch depth.

Thanksgiving Turkey Pot Pie

 

Course: Mains
Keyword: Comfort Food, Holidays, Meats, Thanksgiving

Thanksgiving Turkey Pot Pie

Thanksgiving Turkey Pot Pie cooling on a wire rack.
ACTIVE TIME: 35 minutes
TOTAL TIME: 1 hour
Yield: 6 servings
Turkey, stuffing, creamy mashed potatoes ... it's everything you love about Thanksgiving dinner in a comforting, one-dish meal.
This year, as many of us give thanks home alone, or at the very least, at a safe distance from loved ones, it may make sense to get your Thanksgiving feast in a tasty, tidy package that can be easily delivered down table like an edible shuffleboard puck. We’ve tried to get as many of the flavors of the season into our pie as possible, and since you’re already wearing sweat pants, seconds are included.
Photo by Lynne Calamia
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  • 5 slices hearty white bread, cut into 1/2-inch cubes
  • 9 tablespoons unsalted butter, divided
  • 1 medium yellow onion, diced and divided (1 1/2 cups)
  • 4 medium celery stalks, sliced into 1/4-inch rounds, divided (2 cups)
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 2 tablespoons plus 1/2 teaspoon kosher salt, divided
  • 1 3/4 teaspoon freshly ground black pepper, divided
  • 2 3/4 cups unsalted chicken stock, divided
  • 1 large egg, plus 1 egg yolk, divided
  • 2 tablespoons vegetable oil, divided
  • 3/4 pound boneless, skinless turkey thighs or breasts, cut into 1/2-inch cubes
  • 4 ounces cremini mushrooms, cut into 1/4-inch-thick slices (1 1/2 cups)
  • 1 medium carrot, peeled and cut into 1/4-inch-thick rounds (1/3 cup)
  • 1 clove garlic, minced
  • 2 teaspoons chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup all-purpose flour
  • 3 fluid ounces dry white wine
  • 3/4 cup 2 percent milk, at room temperature
  • 4 ounces frozen peas
  • 1 1/2 pounds (about 3 medium) russet potatoes, peeled and cut into 1/2-inch dice
  • 1/2 cup half and half

Specialized Hardware

2 (9-inch) deep-dish pie pans
Hand mixer
Thanksgiving Turkey Pot Pie cooling on a wire rack.
ACTIVE TIME: 35 minutes
TOTAL TIME: 1 hour
Yield: 6 servings

Procedure

  • Make the stuffing: Set a rack in the center of the oven and heat to 400°F. Grease a 9-inch deep-dish pie pan and a 12-by-12-inch piece of parchment paper with cooking spray and set aside with another, ungreased 9-inch deep-dish pie pan.
  • Line a half sheet pan with parchment paper. Place bread cubes onto prepared tray and bake until dried out, about 8 minutes. Remove from oven and transfer to a large bowl.
  • Heat an 11-inch skillet over medium heat for about 3 minutes. Add 2 tablespoons of the butter and cook until foamy. Add 3/4 cup of the diced onion, 1 cup of the diced celery, the rubbed sage, dried thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Cook, stirring occasionally, until soft and fragrant, about 5 minutes.
  • Add 1/4 cup of the chicken stock to deglaze the pan and let cook for 30 seconds. Add to the bowl with the bread cubes. Add an additional cup of the chicken stock to the bowl and stir well so that the bread cubes absorb all the liquid. Add the egg to the mix and stir to combine.
  • Pour all of the stuffing into the greased pie pan and, using the back of a spoon or lightly dampened (and clean) hands, press the mixture down to equally distribute on the bottom and sides of the pan. Place the parchment paper, sprayed side-down, on top of the stuffing, then place the second pie pan on top of the parchment, and press down firmly until the stuffing reaches the edges of the pie pan.
  • Place the stacked pie pans on the middle rack of the oven and bake for 30 minutes. After 30 minutes, remove the top pie plate and parchment paper, and bake until golden and crisp on the edges, about 10 minutes more.
  • Make the filling: Meanwhile, put 1 tablespoon of the oil into your now-cleaned 11-inch skillet and place over medium-high heat until it shimmers. Add the turkey, season with 2 teaspoons of the salt, and cook, turning occasionally, until the turkey starts to brown, is no longer pink on the middle, and brown bits have started to stick to the bottom of your pan, about 5 minutes. Remove the turkey from the skillet and set aside in a medium bowl.
  • Lower the heat to medium and add the remaining 1 tablespoon of oil to the skillet; heat until it shimmers. Add the remaining 3/4 cup onion, the remaining 1 cup of celery, the mushrooms, carrots, garlic, 1 teaspoon salt, 1 teaspoon pepper, fresh sage and thyme, and stir to combine. Cook, stirring occasionally, until the vegetables have started to soften, 5 to 6 minutes. Add 2 tablespoons of the butter and cook until it has melted. Stir in the flour and cook for 1 minute. Add the wine to deglaze the pan, scraping the bottom of the pan until it is almost dry, about 1 minute. Gradually stir in the remaining 1 1/2 cups of stock and the milk. Bring to a simmer, stirring constantly, and cook until the sauce thickens, about 2 minutes. Remove from the heat and stir in the peas and turkey. Set aside.
  • Make the potatoes: In a medium saucepan, put the potatoes, 2 teaspoons of salt, and enough cold water to cover. Set over high heat, cover, and bring to a boil. Uncover, drop the heat to maintain a simmer, and cook until tender, 10 to 15 minutes.
  • Meanwhile, combine the half and half and remaining 4 tablespoons butter in a microwave-safe container and nuke until warmed through and the butter has melted, about 35 seconds. Melt the remaining 1 tablespoon butter and set aside.
  • Drain the potatoes and return them to the saucepan. Mix the potatoes using a hand mixer until they are just mashed, about 30 seconds, then add the hot half and half mixture, the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix just until creamy and combined, being careful not to over mix, about 30 seconds. Gently fold in the egg yolk.
  • Assemble the pie: Pour the turkey filling into the stuffing crust, top with the potatoes, and gently spread to cover the filling using a rubber spatula. Brush the potatoes with the melted butter.
  • Bake on the center rack in the oven until the filling is bubbly and the potatoes have started to brown on top, about 25 minutes. Let rest 15 minutes before slicing and enjoying.

Turketta

Course: Mains
Keyword: Entertaining, Gluten-Free, Make-Ahead, Thanksgiving, Turketta

Turketta

Alton Brown with Turketta on a rack with probe thermometer
ACTIVE TIME: 1 hour 40 minutes
TOTAL TIME: 15 hours
Yield: 8 servings
A portmanteau of our American feathered friend and porchetta, an Italian dish composed of a whole pig cured from the inside out and roasted, the turketta is a surprisingly good culinary mashup. With its flavorful interior of herbs and butter, this is a tasty upgrade to the traditional roasted turkey.
This is a day one, day two kinda of thing but your persistence will be rewarded.
This recipe first appeared in Season 1 of Good Eats: The Return.
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  • 8 ounces premium unsalted butter (such as Kerrygold)
  • 1 cup parsley leaves 
  • 2 tablespoons rosemary needles 
  • 8 large sage leaves 
  • 1 (6- to 7- pound) whole turkey breast, skin-on and bone-in 
  • 1 tablespoon plus 2 teaspoons kosher salt, divided 
  • 1 tablespoon plus 1 teaspoon maple sugar, divided 

Specialized Hardware

butcher's twine
Instant-read thermometer
remote probe thermometer
Alton Brown with Turketta on a rack with probe thermometer
ACTIVE TIME: 1 hour 40 minutes
TOTAL TIME: 15 hours
Yield: 8 servings

Procedure

  • Melt the butter in a small, high-sided saucepan over medium heat. When the butter starts to foam up, drop the heat to low until it reaches 300°F. Fry the parsley, rosemary and sage until bright green and crisp, about 60 seconds. (Be careful: when you add the herbs, there will be splattering.) Strain the butter through a fine-mesh sieve into a heat-safe container and transfer the herbs to a paper towel-lined plate. When cool enough to handle,roughly chop.
  • Carefully remove the skin from the turkey breast and lay flat on a piece of parchment paper set inside a sheet pan. Cover with plastic wrap and refrigerate.
  • Debone the breast, remove the tenderloins, and place the breast smooth-side down. Make a shallow diagonal cut in the thickest part of each lobe to open them up and then score the breast.
  • Cover a half sheet pan with plastic wrap, allowing 8 inches of overhang in both directions. Sprinkle the center with 2 teaspoons of kosher salt and 1 teaspoon of maple sugar and place the two breasts, flush together, directly in the center. Cover with plastic wrap and lightly pound to an even thickness. Remove the plastic wrap, realign the breasts if they’ve separated and brush the scored side with 3 tablespoons of the herb butter. Massage in the chopped herbs and season with 2 teaspoons of kosher salt and 1 tablespoon of maple sugar. Roll the breast into a cylinder and wrap tightly with the plastic wrap. Refrigerate overnight.
  • Place a rack in the center of the oven and heat to 450°F.
  • Remove the plastic from both the skin and the roll. Carefully position the roll on the bottom of the skin. Roll up as tightly as possible, tucking the skin’s edges in as you go: we’re looking for full coverage here. With the seam-side down, truss the roll with twine at 1-to-2-inch intervals.
  • Place the roll on a rack set inside a half sheet pan, brush with 2 tablespoons of the herb butter and season with the remaining teaspoon of salt. Insert a remote probe thermometer into the center of the roll at a 45-degree angle.
  • Roast the turkey until the thermometer reads 100 degrees F, about 40 minutes, then baste with an additional 2 tablespoons of herb butter and rotate the pan 180 degrees. Continue to roast until the thermometer hits 150 degrees F, about 20 minutes more. Rest 20 minutes before slicing and serving.

Aged Eggnog

 

Course: Drinks
Keyword: Christmas, Cocktails, Eggs, Holidays, Rum

Aged Eggnog

Aged eggnog in glass goblets topped with eggnog.
ACTIVE TIME: 15 minutes
TOTAL TIME: 14 days 15 minutes
Yield: 8 to 10 servings
Although most Americans think of eggnog as something they get out of a milk carton during the two-week period leading up to December 25, eggnog actually descends from sack posset, a strong, thick English beverage built upon eggs, milk, and either a fortified wine (like Madeira) or ale.
Add depth and complexity to this classic Christmas cocktail by using a mix of spirits and allowing it to age.
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  • 12 large eggs, pasteurized if you need peace of mind
  • 1 pound sugar
  • 1 teaspoon freshly grated nutmeg
  • 1 pint half-and-half
  • 1 pint whole milk
  • 1 pint heavy cream
  • 1 cup Jamaican rum
  • 1 cup cognac
  • 1 cup bourbon
  • 1/4 teaspoon kosher salt
Aged eggnog in glass goblets topped with eggnog.
ACTIVE TIME: 15 minutes
TOTAL TIME: 14 days 15 minutes
Yield: 8 to 10 servings

Procedure

  • Separate the eggs and store the whites for another application.
  • Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid ribbon.
  • Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
  • Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and 2 better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. And yes, you can also drink it right away.
  • Serve in mugs or cups topped with a little extra nutmeg grated on top.
Alton independently selects these products—if you buy from one of our links, we may earn a commission from the brand.

Deep Dark Disks of Minty Magic

 

Course: Sweets
Keyword: Candy, Chocolate, Desserts, Hacks, Homemade Peppermint Patties

Deep Dark Disks of Minty Magic

Homemade peppermint patties stacked in a tower on a wood cutting board.
ACTIVE TIME: 1 hour 20 minutes
TOTAL TIME: 2 hours 20 minutes
Yield: 3 dozen
Sweet, minty, and chewy, these chocolate-peppermint treats are quite possibly my favorite candy of all time.
The signature filling of these peppermint candies falls somewhere between a royal icing, typically composed of egg white and confectioners' sugar, and marshmallow fluff, which contains a much higher ratio of whites to sugar plus a lot of corn syrup. A dip in tempered bittersweet chocolate balances the sweet filling nicely.
Oh, and be sure you use peppermint oil not extract. And just a few drops...this is strong stuff.
This recipe first appeared in Season 2 of Good Eats: The Return.
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  • 5 cups confectioners' sugar, divided
  • 1 large egg white
  • 1/3 cup light corn syrup
  • 1/8 teaspoon peppermint oil
  • 1/2 teaspoon water, if needed
  • 1/4 cup cornstarch, for rolling
  • 1 1/4 pounds high-quality bittersweet (around 70% cocoa) chocolate, in couverture discs or finely chopped

Specialized Hardware

11-inch straight-sided saute pan
Stand mixer
Clean kitchen towel
Rolling Pin
2-inch biscuit cutter
Digital instant-read thermometer
Silicone baking mat
Homemade peppermint patties stacked in a tower on a wood cutting board.
ACTIVE TIME: 1 hour 20 minutes
TOTAL TIME: 2 hours 20 minutes
Yield: 3 dozen

Procedure

  • Place a folded kitchen towel in the bottom of an 11-inch straight-sided sauté pan or large skillet. Add 1 inch of water, place over medium-high heat, and bring to a bare simmer, about 190°F. (Yes, there's a towel in the pan...it's okay.)
  • Combine 30 grams (about 1/4 cup) of the confectioners’ sugar with the egg white in the bowl of your stand mixer, then park the bowl on the towel in the water. Tilt the bowl as needed so the egg mixture is in contact in the water. (Some mixers have an added piece of metal at the bottom that necessitates this.) Reduce the heat to medium and stir often with a rubber spatula until the egg mixture is smooth, foamy, and hits 160°F, 7 to 10 minutes. Remove from the water and transfer bowl to the mixer. Kill the heat under the sauté pan but leave it on the stove; you’ll use it later.
  • Add the corn syrup and mint oil to the egg mixture. Using the paddle attachment, beat on medium-high until combined, about 30 seconds, scraping down the bowl as needed. Reduce the speed to low, add one-quarter of the confectioners’ sugar, and beat until combined, 30 to 45 seconds. Continue to add the sugar in this manner until it’s all incorporated, then continue beating until the mixture forms a dough, about 1 minute. Remove the paddle attachment and knead a few times with your hands to smooth out the dough and form it into a ball. If the dough does not form a ball, add 1/2 teaspoon of water, return the bowl to the mixer, and beat with the paddle until smooth.
  • Lightly dust the counter and a rolling pin with the cornstarch. Transfer the dough to the counter and roll into a rectangle about 1/4-inch thick. Use a 2-inch ring cutter to stamp out 25 to 30 rounds of dough. Place the rounds on a parchment-lined half sheet pan, then re-roll and stamp out the scraps. You should have about 3 dozen rounds of dough. If there is a lot of excess cornstarch remaining on the dough, brush it off using a pastry brush.
  • Place the pan with the peppermint rounds near the cooktop and position a second pan next to it lined with either a silicone baking mat or a second sheet of parchment. Place a folded kitchen towel right next to the stovetop.
  • Turn the heat under the sauté pan back on to medium-high and let the water return to a bare simmer. Reduce the heat as low as it will go.
  • Place the chocolate in a metal bowl that will fit in the sauté pan and set in the hot water. Stir constantly for 5 seconds. Remove from the heat, set on the towel, and stir vigorously for 30 seconds. Return to the hot water and stir for another 5 seconds, then back to the dry towel for 30 seconds. Repeat until the chocolate is half-melted, then reduce the time the bowl is on the heat from 5 to 3 seconds. Keep the off-heat stir time at 30 seconds. The goal is to melt all of the chocolate while keeping the temperature below 91°F. This process can take anywhere from 10 to 20 minutes, depending on the size of the chocolate pieces. If the chocolate begins to creep up above 91°F, leave the bowl on the counter and stir like crazy until the temperature drops back down. Continue with the melting process.
  • Once the chocolate is a smooth liquid, stir vigorously for another minute before dipping. Place a candy round into the bowl of chocolate and, using a fork, flip it over to coat both sides. Pull the candy from the chocolate, then tap the fork on the side of the bowl to remove as much excess chocolate as possible. Transfer to the silicone mat and repeat with the remaining candies. (If the chocolate becomes too thick or hard to work with, return it to the hot water for a few seconds, stirring constantly. Again, do not let the temperature rise above 91°F.)
  • Rest the candies at room temperature until the chocolate hardens, about 5 minutes. Devour or store in an airtight container at room temperature for up to 2 months.

Pistachio Butterfi…You Know

 

Course: Sweets
Keyword: Candy, Hacks, Halloween, Pistachio Butterfingers

Pistachio Butterfi…You Know

Chocolate-covered pistachio butterfingers in a white, square bowl.
ACTIVE TIME: 1 hour 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 2 to 2 1/2 dozen
I swap peanuts for pistachios in this homemade hack of one of Halloween's favorite chocolate-covered candies.
Candy making is serious business, but when done right, can produce an even tastier treat than what's found on megamart store shelves. But to ensure a professional-looking end product, the key is tempering your chocolate, which may sound scary, but with the help of a good digital thermometer, it's really not so bad. Trust me, your patience will be rewarded.
This recipe first appeared in Season 2 of Good Eats: The Return.
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  • 1 cup roasted, salted pistachios
  • 1 1/4 cups plus 1 1/2 teaspoons sugar
  • 1/2 cup corn flakes
  • 1/2 cup water
  • 3 tablespoons plus 1/2 teaspoon light corn syrup
  • 1 teaspoon vanilla extract
  • 1 pound high-quality milk chocolate, in couverture discs or finely chopped

Specialized Hardware

Food processor
Silicone baking mat
Digital instant-read thermometer
Rolling Pin
11-inch straight-sided saute pan
Clean kitchen towel
Chocolate-covered pistachio butterfingers in a white, square bowl.
ACTIVE TIME: 1 hour 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 2 to 2 1/2 dozen

Procedure

  • Heat oven to 200°F. Line a half sheet pan with a silicone baking mat.
  • Take the pistachios and 35 grams (2 1/2 tablespoons) of the sugar for a spin around your food processor, until the mixture appears damp, thick, and begins to clump up, 1 to 2 minutes. (You’ll need to stop two to three times to scrape the sides and bottom of the bowl with a rubber or silicone spatula.) Add the cornflakes and pulse until crushed and the mixture is fairly uniform, 5 to 10 pulses. Transfer to a bowl and set aside.
  • Combine the water, corn syrup, and vanilla in a small (2-quart) saucepan. Place on the stovetop, then pour the remaining 225 grams sugar into the center of the pot so that it forms a mound. Turn the heat to medium until the mixture reaches a rolling boil. Swirl the pot occasionally to help the sugar dissolve completely, 5 to 8 minutes.
  • Continue boiling the syrup, without stirring, until the mixture registers 275°F, 8 to 12 minutes. Reduce the heat to low and continue cooking until syrup reaches 285°F, another 30 to 60 seconds. Immediately remove from the heat and carefully pour out in a rectangle in the center of the prepared sheet pan.
  • Tilt the sheet pan, working the syrup into a rectangle measuring roughly 12 by 9 inches. Turn the sheet pan so that the short side is facing you, then evenly spread the pistachio mixture over the bottom two-thirds of the candy. Using the mat, fold the candy as you would a business letter, folding the empty third over the middle, then folding that over the bottom third to create three layers of candy and two of pistachio filling. (If the mixture sticks to the mat, let sit for 2 to 3 minutes longer to continue to cool; it will release when it’s ready. You can also use a plastic dough scraper to help.) Fold the packet in half widthwise to form a 5-by-4 1/2-inch rectangle, then move to the oven for 5 minutes.
  • Remove the mat, with the candy still on it, from the sheet pan and on to the counter. Use a rolling pin to roll it back out to a 12-by-9-inch rectangle. It will take some force and patience and it won’t necessarily be pretty, but, again, you should not hear the candy cracking. (You may see some of the pistachio mixture coming through the sugar mixture, but that is okay; continue with the recipe.) If you do hear cracking, return the candy, on the mat, to the sheet pan and place in the oven to heat up for another few minutes. Once the candy is rolled out, repeat the folding process from step 5. Return the mat and candy to the sheet pan, and then back in the oven for 3 to 5 minutes.
  • Repeat step 7 once more, then return the candy to the oven to soften one last time.
  • Now use the rolling pin to roll the candy about 1/4-inch thick. Transfer the candy (not the mat) to a piece of parchment paper and place on cutting board. Trim the edges, if desired, then use a chef’s knife to slice into 24 to 32 fun-sized candies.
  • Wipe off the silicone baking mat and return it to the sheet pan. Place next to the board with the candies. Place a folded kitchen towel right next to the stovetop. Place a second folded kitchen towel in the bottom of a high-sided sauté pan or large skillet and add about 1 inch of water. Turn the heat under the sauté pan on to medium-high and let the water come to a bare simmer, then reduce the heat as low as it will go.
  • Place the chocolate in a metal bowl that will fit in the sauté pan, and set in the hot water. Stir constantly for 5 seconds. Remove from the heat, set on the towel, and stir vigorously for 30 seconds. Return to the hot water and stir for another 5 seconds, then back to the dry towel for 30 seconds. Repeat until the chocolate is half-melted, then reduce the time the bowl is on the heat from 5 to 3 seconds. Keep the off-heat stir time at 30 seconds. The goal is to melt all of the chocolate while keeping the temperature below 88°F. This process can take anywhere from 10 to 20 minutes, depending on the size of the chocolate pieces. If the chocolate begins to creep up above 88°F, leave the bowl on the counter and stir like crazy until the temperature drops back down. Continue with the melting process.
  • Once the chocolate is a smooth liquid, stir vigorously for another minute before dipping. Place a piece of candy into the bowl of chocolate and, using a fork, flip it over to coat both sides. Pull the candy from the chocolate, then tap the fork on the side of the bowl to remove as much excess chocolate as possible. Transfer to the silicone mat and repeat with the remaining candies. (If the chocolate becomes too thick or hard to work with, return it to the hot water for a few seconds, stirring constantly. Again, do not let the temperature rise above88°F.)
  • Rest the candies at room temperature until the chocolate hardens, up to 1 hour. Devour or store in an airtight container at room temperature for up to 2 months.