Partridgeberry Marshmallows

marshmallow, partridgeberry, newfoundland, dessert, sweet

It’s been bitterly cold for days here and I was starting to lose hope for all chances of ever warming up so I wanted to make something I could have a little snack with something warm.  While I don’t know if these would be good in hot chocolate, I do know that these would be great WITH hot chocolate.

The cool thing about marshmallows is that they are so deceptively easy to make, yet no one really thinks about making them.  And once you’ve had the homemade kind, it’s really hard to go back to the store bought chewy styrofoam ones.  The only reason I use the store bought ones is for Rice Krispie treats like my Apricot Curry Rice Krispies or my Cinnamon Bun Bites.  Both use the store bought marshmallows wonderfully.

These, though, offer the sweet, airy texture of marshmallow and the slightly tart perkiness of the partridgeberry.  The wonderful red swirl throughout the marshmallow isn’t necessary but it looks really good when you bring them out for guests.  I adapted this recipe for one using Nutella from www.papernstitchblog.com.

First lay out parchment paper over a 9×13 pan and dust extensively with powdered sugar. They will be sticky.

Pour the three packs of gelatin into 1/2 cup of water and let it sit for about ten minutes.

While you wait for the gelatin go ahead and add the rest of the water, corn syrup , salt, sugar to a medium saucepan. Bring to a boil and allow the candy thermometer to reach 240 degrees.

Next in your mixing bowl combine the gelatin and slowly add the sugar stovetop mixture. Be careful it will be very hot. Beat in the mixer for about 8 minutes until the bowl is warm to the touch and the mixture resembles marshmallow fluff. Now you can add flavor to the marshmallows by adding in your vanilla.

Next add in about 1/4 of the partridgeberry jam and beat until smooth about 1 minute. Work quickly and pour the marshmallow mixture into the pan and use a spatula sprayed with grease to smooth it out.

Then using a knife swirl the rest of the jam into the marshmallows.  Let it sit for about six hours or overnight.

Cut as desired and dust the marshmallows with the rest of the powered sugar.

Partridgeberry Marshmallows

Course Dessert
Servings 24 pieces

Ingredients

  • 1 cup powdered (icing) sugar
  • 1/2 cup water
  • 3 packages unflavoured gelatin
  • 3/4 cup water
  • 3/4 cup light corn syrup This is the clear kind
  • 1 1/2 cups granulated sugar
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 3/4 cup partridgeberry jam

Instructions

  1. First lay out parchment paper over a 9×13 pan and dust extensively with powdered sugar. They will be sticky.
  2. Pour the three packs of gelatin into 1/2 cup of water and let it sit for about ten minutes.
  3. While you wait for the gelatin go ahead and add the rest of the water, corn syrup, salt, and sugar to a medium saucepan. Bring to a boil and allow the candy thermometer to reach 240 degrees.
  4. With the whisk attachment on your stand mixer combine the gelatin and slowly add the sugar stovetop mixture while the mixer is on low. Be careful it will be very hot. Turn the mixer to high and whip for about 8 minutes until the bowl is warm to the touch and the mixture resembles marshmallow fluff. Now you can add flavor to the marshmallows by adding in your vanilla.
  5. Next add in about 1/4 of the partridgeberry jam and beat until smooth about 1 minute. Work quickly and pour the marshmallow mixture into the pan and use a spatula sprayed with grease to smooth it out.
  6. Then using a knife swirl the rest of the jam into the marshmallows. Let it sit for about six hours or overnight.

Partridgeberry Chewies

cookie, newfoundland, partridgeberry, oatmeal, raisin, spices, dessertWhata yat?  It’s been a little while since I’ve posted, so I wanted to get you all up to speed.  I had a tooth removed so I wasn’t feeling the best for a couple of days.  The dentist told me that I had to eat soft foods.  You know, like oatmeal, soup, yogurt, and the like.  At least I know what it will feel like when I’m put in the home later.  Nothing could be too hot or cold, as it would cause me discomfort.

So I found this chewy oatmeal cookie.  The dentist said I could eat soft foods and this cookie is nice, soft, and chewy.  The partridgeberry jam gives it a bit of a tang, and the spices round out the flavour.

If you’re wondering what the heck are partridgeberries, they are a berry that’s common to the Atlantic provinces. They grow on bushes low to the ground and are very hearty.  The flavour is similar to a cranberry, but can be a little bitter on the finish.  You won’t notice the bitterness with this cookie though.

First preheat your oven to 350F.  Cream the shortening and the sugars with the paddle attachment on your stand mixer.  You want to get this mixture well blended and then add the egg and vanilla.  Whip for about two minutes so it’s nice and fluffy.  These cookies bake flat so you’ll want to get them nice and aerated.

While that is mixing combine the flour, baking soda and powder, salt, and spices.  Mix the dry ingredients together to distribute evenly.  Turn your mixer to low and slowly add the dry mix to the creamed batter.  Then add your oatmeal, jam, and raisins.  Spoon tablespoons onto a Silpat or parchment lined baking sheet and bake for 10-12 minutes.  They will spread a bit so leave a couple inches between each.cookie, newfoundland, partridgeberry, oatmeal, raisin, spices, dessert

The cookies will look a little moist when they come out of the oven, but they will continue to bake slightly when they are cooling.  Let them cool in the pan for a few minutes, then transfer them to a rack to cool completely.

Partridgeberry Chewies

Chewy oatmeal cookies with the slightly tart taste of partridgeberry jam
Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 dozen

Ingredients

  • 1/3 cup vegetable shortening
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup All purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 cup quick cooking oats
  • 1/2 cup raisins
  • 1/4 cup partridgeberry jam

Instructions

  1. Preheat oven to 350F
  2. In stand mixer with the paddle attachment, cream the shortening and both sugars. Cream well until blended. Add the egg and vanilla. Beat until fluffy, about two minutes.
  3. In a separate bowl mix your dry ingredients together: flour, baking soda, baking powder, cinnamon, ginger, and nutmeg. Blend so all is distributed evenly.
  4. Slowly add the dry to the creamed mixture with your mixer on low. Then add the oatmeal, raisins, and jam. Mix until blended. Do not overmix.
  5. Scoop about a tablespoon full (#30 scoop) on parchment or Silpat lined cookie sheet. Bake for 10-12 minutes. Cookies will be slightly moist in center. Let cool for a couple of minutes on the pan and transfer to a rack.