Naive Zebra Welcome Guest | Login or Register

GET THIS

1 cup (2 sticks) butter
1 cup granulated sugar
3 tablespoons water
1 teaspoon light corn syrup
1 cup finely chopped toasted almonds
1 cup milk chocolate chips

DO THIS

1. Melt the butter in a saucepan.

2. Add the sugar, water, and corn syrup.

3. Cook the mixture over medium heat, stirring.

4. When the sugar dissolves and the mixture begins to boil, raise the heat and bring the mixture to 290 degrees F on a cooking thermometer (the soft-crack stage). It will be light brown in color, and syrup will separate into threads that are not brittle when dribbled into cold water.

5. Quickly stir in 1/2 cup chopped almonds.

6. Immediately pour the mixture onto an ungreased baking sheet.

7. Wait 2 or 3 minutes for the candy surface to firm, then sprinkle on the chocolate chips.

8. In a few minutes, when the chips have softened, spread the chocolate evenly over the surface.

9. Sprinkle the remaining almonds over the melted chocolate.

10. When the chocolate hardens, crack the candy into pieces. Store covered.

Makes 1 1/2 pounds.

Heath bar or Hershey’s Skor: These two candy bars are very similar, and both are composed of ingredients similar to those in Almond Roca. One obvious difference is that there are no almonds on top of these bars. To make these candy bars, simply follow the same directions for Almond Roca, omitting step 9.

Tidbits: These recipes taste very much like the candies they clone, but you may notice right away that the finished products don’t look like their corporate counterparts. This is largely due to the fact that the chocolate is only a top coating, surrounding the almond candy centers. This was done in the interest of simplicity—to make the recipes easier on the cook (that’s you, right?). You could also choose to make your almond candy center first, then crack it into smaller pieces and dip those into the chocolate that’s been melted.

GET THIS

1/3 cup granulated sugar
One 16-ounce bottle light corn syrup
2 cups 80-proof vodka
2 teaspoons peppermint extract

DO THIS

1. Combine the sugar and corn syrup in a 2-quart pan and place over medium heat. Heat until sugar dissolves, stirring regularly, about 5 minutes.

2. When the sugar has dissolved, remove the mixture from the heat, add the vodka, and cover it tightly with a lid. Let it cool down before you take the lid off.

3. When the liquid has cooled down, add the peppermint extract and pour it all into a sealable bottle.

Makes 4 cups.

Gingerbread Syrup

2 cups water
1 1/2 cups granulated sugar
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

1/2 cup fresh espresso
8 ounces milk, steamed (with a little foam)
Whipped cream
Ground nutmeg

DO THIS
1. Make the gingerbread syrup by combining the water, sugar, ginger, cinnamon, and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.

2. Bring the mixture to a boil, then reduce the heat and simmer the syrup uncovered for 15 minutes. Remove the syrup from the heat when it’s done and slap a lid on it.

3. Make a double shot of espresso(1/2 cup) using an espresso machine. Use the machine to steam 8 ounces of milk, or heat up the milk in the microwave if your machine does not foam and steam milk.

4. Make your latte by first adding 1/2 cup espresso to a 16-ounce cup. Add 1/4 cup gingerbread syrup, followed by the steamed milk. Stir.

5. Top off the drink with a dollop of whipped cream and a sprinkle of nutmeg.

Makes 1 grande latte (16 ounces).

Ingredients

1 cup salt

1 cup of paprika

1/2 cup of coarse ground pepper

1/4 cup of fine ground pepper

1/2 cup of onion powder

1/2 cup of garlic powder

1/2 cup of cayenne pepper

1/2 cup of brown sugar (packed)

1/2 cup of granulated sugar

Instructions
Mix the rub and apply it to the briskets at least overnight before the briskets are cooked.

I love collecting chilli sauce recipes :

I’ve posted jerk sauce before but this is another hot sauce from the region.

This is hot, hot sauce and it makes the perfect accompaniment to Jamaican patties.

12 ounces red, orange or yellow Scotch bonnet peppers
1 bunch of spring onions
2 1/4 cups of white distilled vinegar
2 tbsp dark brown sugar
1/4 tsp ground allspice
salt

In a processor blend the chillies and the spring onions.

In a medium saucepan, bring the vinegar, brown sugar, allspice and 2 tablespoons salt to a simmer, stirring to dissolve the sugar. Add the chile mixture to the saucepan and bring to a simmer. Simmer 1 minute then remove from the heat and let cool until warm.

Store in sterilized jars

6 jalapeños, seeded and chopped
2 garlic cloves, crushed
1 tablespoon fresh lemon juice, plus more for seasoning
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 bunches coriander ( leave and stems coarsely chopped )
1/2 tsp honey
salt

In a food processor, pulse the jalapeños, garlic and lemon juice to mince. With the machine on, slowly drizzle in the olive oil. Add the coriander in batches and puree until incorporated and the sauce is thick but still pourable. Add the honey and puree until smooth. Season with salt and lemon juice.

This will keep for a week .

Serve with roasted veg

12 oz. white vinegar
1 cup of distilled water
1 cup ajíes caballeros (Puerto Rican hot peppers)
4 cloves of garlic, peeled
2 bay leaves large or 4 small 1 teaspoon peppercorns
1/4 cup olive oil
1 teaspoon ground oregano
1/2 cup diced fresh pineapple,
optional Salt to taste
Pour the vinegar into the glass bottle, along with all other ingredients, cover and let it ferment for several days in a cool place.