It's Not Christmas Without...

Snow?
No...
Peanut Brittle

My mom makes the best peanut brittle. Growing up we had a batch nearly every year. As she put together the seven-ingredient recipe, it was the moment when the peanuts actually start roasting in the sugary syrup, that the spirit of the season sank into my soul.

When I started my own family, I asked my mom to teach me her recipe and we spent several years making countless batches to share with family and friends. Since we moved to Palm Beach this June, I'll have to make the batches on my own. I made 8 this year and for the most part, it was the same here as it was living at 5,280 feet. As a little Christmas gift to you, here is the recipe. Please enjoy the visual even if you can't smell it. Merry Christmas!!

In a large pan, heat on medium high heat the following:
1 Cup Light Karo Syrup
1 Cup Water
2 Cups Sugar

Heat, stirring occasionally, until the syrup spins a thread. While it is cooking, take a moment to stir together a teaspoon of baking soda and 2 teaspoons of vanilla. Set aside.

Do not rush this step, if you add the peanuts too early your "brittle"--won't be. {"Peanut Soggy" is not very good.} When it's ready, stir in 1-1/2 Cups raw peanuts.

 

Cook, enjoying the emanating fragrance. The candy will slowly turn to a light amber color.

At this point, work quickly, add 1 Tablespoon of butter and stir until melted. Remove from heat and add the vanilla/soda mixture. {I re-mix the concoction quickly before adding or the soda settles on the bottom and stays.}

Pour out onto a large cookie sheet that has been thickly buttered.

Allow to cool and harden. Break apart and enjoy!

 

No matter where you spend your holiday--on an island, on a mountain or in a field of waving wheat, that you will enjoy the traditions that help you recall all the season means to you.

And for those of you who live hear, I hope to see you at Bethesda tomorrow for Christmas Eve Service.

The At Home part: Fish Fry

I've been focusing on the Palm Beach part of my blog but today I'm sharing some of the "at Home" part~ a yummy meal!

About three or four times a year, we drag out our DeLonghi Deep Fryer to cook up some grub. Since we have easy access to fabulous fish here in South Florida, I thought we needed to have a little fish fry, complete with battered Tilapia, sweet potato fries and beignets.{My stomach hurts thinking about all that I ate.}

After chatting with one of my favorite cooking teachers (my mom), I went with her suggestion of a batter of Bisquick and Beer...yup, that's all! Check out the final product...

If you want to know how I did it, keep reading, otherwise check out some more pics and try not to salivate too much.

After turning on the fryer, according to manufacturer instructions, I put 1-1/2 cups of low-fat Bisquick into a bowl and added approximately the same amount of cold beer. {I used cold so someone could consume the remainder....Thoughtful of me, hugh!} I stirred it with a whisk and it was ready.

I rinsed the fresh Tilapia and cut the filets in half to make simple strips. I dried them with paper towel, tossed them into the batter and nudged them over to make sure they were fully coated. Using tongs, I pulled them out of the batter and slipped them into the fryer (280 degrees for about 6 minutes, flipping them over once). I put in several pieces but made sure there was enough room for them to sizzle! I pulled them out, laid them on some paper towel and completed about 10 pieces.

Next, sweet potato fries (frozen). I followed the directions and a quick 3 minutes later they were ready. I like to salt them as soon as they come out so it will stick to the fries.

I mixed up a little tartar sauce to complete the fishy feast.

HB set the table and dad poured the vino. It was a lovely dinner!

Another day, I'll show you how to make the easiest beignets in the book...dreamy!!