Chocolate-Dipped Fruit Skewers
Dates Stuffed with Goat Cheese and Chocolate
Dried Cherry and Chocolate Balls
Zingy and slightly chewy, crystallized ginger can help to alleviate nausea and generally aid digestion. Reserve the liquid from the recipe for use in Honey Lemon Ginger Drops (page 55) or for use in homemade ginger ale!
MAKES 1 POUND.
Ingredients
1 pound fresh ginger root, peeled and sliced ⅛" thick
4 cups granulated sugar
4 cups water
Directions
1. Place the peeled and sliced ginger in a saucepan with the water and sugar, stir, and simmer over medium–high heat for about half an hour.
2. With a slotted spoon, scoop out the ginger and place on a wire rack. Allow to dry and then toss ginger in granulated sugar.
3. Store in an airtight container.
If you have a food dehydrator, use that instead of your oven for this recipe! If you decide to use raspberries, strawberries, or any fruit that contains small seeds, push purée through a strainer to remove seeds before baking. Experiment with adding a dash of cinnamon, ginger, orange zest, or other spices or flavorings.
MAKES 6 TO 8 SERVINGS.
Ingredients
3 cups applesauce or other puréed fruit
2 tablespoons honey
⅛ teaspoon salt
Directions
1. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Heat oven to 170°F.
2. Mix ingredients together and then pour onto the lined baking sheet. Spread evenly with a rubber spatula. Bake for 6 to 7 hours.
3. When the fruit mixture is sufficiently leathery, remove from oven and allow to cool. Remove paper and cut into shapes or strips.
4. Store between layers of parchment paper up to 3 weeks.
These candies are simple to make and will fill your kitchen with a delightful citrus scent while they cook. If desired, dip the tips of the finished candied peels in melted chocolate and allow to set for an hour or so before serving. The cooking syrup can be retained and used as a citrusy simple syrup to mix into iced tea or used to make lollipops or other hard candy (see page 53).
MAKES ABOUT 1 CUP OF CANDY.
Ingredients
3 oranges (peels only)
5 cups sugar, divided
3 cups water
Directions
1. In a large saucepan, bring 3 cups of water to a boil. Wash the orange peels and slice them into strips ¼" wide. Place in the boiling water and cook for 15 minutes. Drain into a colander and rinse the peels.
2. In the saucepan whisk together 3 cups of water with 4 cups of sugar. Bring to a boil over medium heat. Add the peels and simmer over low heat for about 45 minutes.
3. Drain into a colander, reserving the syrup for other uses.
4. Place 1 cup of sugar in a bowl and toss the peels until well coated. Transfer peels to a baking sheet lined with aluminum foil. Let stand for 1 to 2 days or until coating is dried. Extras can be stored in the freezer for up to 2 months.
These are the perfect party treat. Place them in a bowl next to the drinks for people to nibble on as they mingle.
MAKES 4 CUPS.
Ingredients
2 egg whites
½ cup granulated sugar
½ cup brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon salt
4 cups raw pecan halves, peanuts, or cashews
Directions
1. Preheat oven to 275°F. Grease a cookie sheet.
2. Beat egg whites until stiff, add granulated sugar, brown sugar, vanilla, cinnamon, and salt and continue to beat for about a minute.
3. Combine mixture with nuts and toss to coat the nuts. Spread the nuts on the greased cookie sheet and bake for about 45 minutes, stirring every 15 minutes. Remove from oven and cool.
Similar to the sweet nuts you can buy from the carts in New York City, these are easy to make and sure to please any nut-loving crowd.
MAKES 2 CUPS.
Ingredients
2 cups mixed nuts (blanched almonds, unsalted roasted cashews, pecan halves, walnut halves)
½ cup light brown sugar
¼ cup water
1½ tablespoons honey
2 tablespoons butter
Directions
1. In a medium saucepan, combine the sugar, water, and honey and bring to a boil. Add the butter and stir until melted. Add the nuts and stir.
2. Boil for about two minutes and then stir vigorously. When the water evaporates, turn off the heat and continue stirring as the sugar caramelizes on the nuts. Pour the nuts onto a baking sheet lined with parchment paper to cool.
Chocolate-dipped fruit lends an elegant touch to any gathering. You can use fresh or dried fruit for this recipe (no need to wash dried fruit before dipping).
MAKES 1 POUND.
Ingredients
6 ounces semisweet or dark chocolate, chopped
1 pound berries, pineapple, bananas, dried apricots, or any other fruit
⅛ to ¼ teaspoon spices (optional) such as cinnamon, cayenne, cardamom, or ginger
Toppings (optional) such as coarse sugar, cacao nibs, sprinkles, or crushed nuts
Wooden skewers
Directions
1. Wash fruit and pat dry. Berries can stay whole, but larger fruit should be chopped into bite-size pieces.
2. Melt chocolate in a double boiler. Add spice, if using, and stir with spatula. Keep heat on low.
3. Pierce each piece of fruit with a skewer and dip in the chocolate. Roll the fruit in your desired topping and place on a cookie sheet lined with parchment paper. Chocolate will set within a few minutes. Extras can be stored in the refrigerator.
To make these sweet treats extra special, add 1 tablespoon bourbon along with the vanilla. Yum!
MAKES ABOUT 2 CUPS OF PRALINES.
Ingredients
4 tablespoons butter
2 cups brown sugar
1/8 teaspoon salt
½ cup heavy cream
2 cups pecan halves
2 teaspoons vanilla extract
Directions
1. Heat oven to 350°F. Spread pecan halves on a greased baking sheet and toast for about 4 minutes. Stir and toast for another 4 minutes. Remove from oven.
2. In a medium saucepan, melt the butter. Add brown sugar, salt, and cream. Stir over medium heat and insert a candy thermometer.
3. When mixture reaches 242°F (almost firm ball stage), remove from heat and add the vanilla and mix. Add the toasted nuts and stir vigorously until candy loses its sheen and becomes creamy.
4. Drop candy by teaspoonfuls onto the cookie sheet, working quickly. Allow to cool. To store the candy, wrap each piece individually in plastic or wax paper.
Dates are naturally very sweet and are delicious paired with savory goat cheese.
MAKES 24 CANDIES.
Ingredients
24 whole pitted Medjool dates
¼ cup goat cheese
2 teaspoons unsweetened cocoa powder
3 teaspoons confectioners’ sugar
Directions
1. Cut a slit along the length of each date.
2. In a small bowl, mix together the goat cheese, cocoa powder, and 1 teaspoon confectioners’ sugar. Place a small scoop of the mixture inside each date. Sift remaining confectioners’ sugar over the tops of the dates.
3. Serve immediately or store in the refrigerator for up to a few days.
These candies are great if you’re looking for a quick, easy-to-make crowd pleaser. To make these dairy-free, use coconut sweetened condensed milk (page xiv).
MAKES ABOUT 30 CLUSTERS.
Ingredients
1 cup semisweet chocolate chips
⅓ cup sweetened condensed milk
1 teaspoon vanilla
2 cups raisins
Directions
1. Line a baking sheet with parchment paper.
2. In a double boiler, melt the chocolate chips with the sweetened condensed milk. Add vanilla and stir. Remove from heat and mix in the raisins.
3. Drop by teaspoonfuls onto the prepared baking sheet. Refrigerate for about half an hour, or until firm. Store in an airtight container, with parchment paper separating the layers of candies.
Dried cherries are getting easier to find, which is wonderful because they are so good! These candies are relatively healthy and make a great afternoon pick-me-up.
MAKES ABOUT 24 BALLS.
Ingredients
1 cup dried cherries
½ cup almond butter
3 tablespoons honey
3 tablespoons coconut oil
1 cup crisp rice cereal
8 ounces bittersweet chocolate, chopped
Directions
1. Combine cherries, almond butter, honey, and coconut oil in a food processor and pulse until chopped and combined. Scoop into a large mixing bowl, add rice cereal, and mix. Roll mixture into 1" balls and set on a parchment paper–lined baking sheet. Refrigerate for about 30 minutes.
2. Melt chocolate in a double boiler. Dip each ball in the chocolate and return to the baking sheet. Refrigerate for about 30 minutes. Store in airtight container in refrigerator about 2 weeks.
Confession: I didn't even know what sugar plums were until recently. But once I tried these healthy treats, I loved them!
MAKES ABOUT 1 1/2 CUPS OF CANDY.
Ingredients
½ cup almonds, hazelnuts, or walnuts (or a mix)
¾ cup Medjool dates, prunes, dried cranberries, or raisins (or a mix)
1 tablespoon honey
3 tablespoons nut butter (almond, peanut, or cashew)
⅛ teaspoon almond extract
⅛ teaspoon vanilla
½ teaspoon cinnamon
⅛ teaspoon cloves
½ cup raw, coarse sugar
Directions
1. In a food processor, pulse together the dried fruit and nuts. Add the remaining ingredients except for the sugar and pulse until mixture starts to clump together.
2. Roll the dough into small balls and roll in the sugar. Store in an airtight container between layers of waxed paper for up to a month.
Typically a holiday treat, these easy confections can be whipped up and enjoyed any time of year. Make ahead and store in the refrigerator and then pull them out and display in a candy dish for an easy party treat.
MAKES ABOUT 24 BALLS.
Ingredients
1 cup dried apricots or peaches
⅔ cup lightly toasted nuts (hazelnuts, walnuts, almonds, or pecans work well)
3 tablespoons honey
2 teaspoons grated orange zest
2 tablespoons orange juice or rum
3 ounces bittersweet chocolate
Directions
1. In a food processor, pulse apricots and nuts just until finely chopped. Scoop mixture into a bowl and add honey sugar, orange zest, and orange juice. Roll mixture into 1" balls and set on a parchment paper–lined baking sheet.
2. Melt chocolate in a double boiler. Drizzle chocolate over tops of the balls in a zig-zag pattern. Refrigerate for about 30 minutes. Store in airtight container in refrigerator about 2 weeks.
To make these treats gluten-free, use gluten-free graham crackers or substitute with rice or corn cereal. Since neither rum nor brandy are grain-based, most varieties are gluten-free, but depending on how severe the gluten allergy or intolerance, you may want to double check with the manufacturer.
MAKES ABOUT 5 1/2 CUPS OF CANDY.
Ingredients
4 cups walnuts
1½ cups crushed vanilla wafers or graham crackers
½ cup rum
½ cup brandy
½ cup honey
Confectioners’ sugar, for rolling
Directions
1. In a food processor, pulse the walnuts until finely ground (you may need to do 1 cup at a time, depending on your food processor). Dump into a large mixing bowl and add remaining ingredients. Mix thoroughly.
2. Roll dough into small balls and then roll each ball in confectioners’ sugar. Store in the refrigerator for about 2 weeks.
Simply walnuts and chocolate. So easy, so delicious.
MAKES 2 CUPS OF CANDY.
Ingredients
2 cups walnut pieces
8 ounces chocolate, chopped
Directions
1. Line a baking sheet with parchment paper. Arrange walnut pieces in small clumps across the baking sheet.
2. In a double boiler, melt the chocolate. Use a spoon to scoop melted chocolate onto each clump. Place in the refrigerator for about 30 minutes.
