Peppermint Patties

I am a huge fan of peppermint patties - the creamy white peppermint center, the thin dark chocolate coating on the disc...so when I saw a recipe for homemade peppermint patties I had to try it. The recipe promised they would be far superior to any you can buy.

It took a while to get around to it - I was out of Karo syrup, I don't keep Crisco on hand, and tempering chocolate isn't something I'd ever done, altho Flo Braker made it look easy when she did a demo.  But that was a lifetime ago, and Sees really makes good peppermint patties (milk chocolate for you Philistines, dark chocolate for us purists) and the rolling out with powdered sugar sounded like a mess (it was) and freezing the centers in my tiny freezer almost backed me off entirely. Almost. 

In between plays (Monday night football) I mixed and rolled, cut and froze, then melted and dipped. And the result?

They are a bit messy around the edges, but it's my first batch. I'll get better. There is chocolate all over the stove...

and I don't care. They are sooooooooooo much better than store bought! So for those of you up for a challenge, here is the recipe from Gourmet. Even if you've never made candy these are easy (messy, but easy) and will inspire you to try other Gourmet recipes...I hope.

 I so miss Gourmet magazine!

Peppermint Patties

Gourmet  | December 2007

yield: Makes about 4 dozen candies

ingredients

1. 2 1/2 cups confectioners sugar (less than 1 pound), divided
2. 1 1/2 tablespoons light corn syrup
3. 1 1/2 tablespoons water
4. 1/2 teaspoon pure peppermint extract
5. 1 tablespoon vegetable shortening (preferably trans-fat-free)
6. 10 ounces 70%-cacao bittersweet chocolate, coarsely chopped

1. Equipment: a 1-inch round cookie cutter; a digital instant-read thermometer

Make filling:
Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.

Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.

Temper chocolate and coat filling:
Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.

Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F. Remove bowl from pan.

Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet (to make decorative ridges on patty, immediately set bottom of fork briefly on top of patty, then lift fork straight up). Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour.

Tastes of Summer

Coconut cupcakes from Ina Garten, The Barefoot Contessa.  World's Best All-American Potato Salad from inside the back cover of an old Gourmet. The original recipe called for 1/2 cup of mayonnaise, the revised version says 1/8 cup. Not enough. Jack it back up. And only Best Foods please - mayo is not health food. If you want health food eat tofu. Don't screw up my potato salad.

This is the potato salad that's now famous in East Hampton. If you've been lucky enough to be invited to lunch at Jane's. Or to one of her friends with whom we've shared the recipe. I hear it's gone viral.

I do so miss Gourmet magazine. I love the way Ruth Reichl writes, I would turn to her page first. And every issue would be dog-eared with recipes I wanted to make. Many of my favorite recipes came from Gourmet.

Not so Bon Appetit - they nagged you about health food (if it tasted good we'd all be eating it - we're not stupid and we don't have a death wish), they published the simplest of recipes, nothing interesting or surprising. No delicious prose about foreign lands and the smells and tasted of the bazaar, or the mountain foods of the Massif Central. Ho hum slam-it-on-the-table recipes. Why bother recipes. Although Bon Appetit has finally stopped preaching and started giving us really good recipes. And stories! Not easy recipes, we can get those anywhere. Delicious. Are you listening, Adam Rapoport? Way to go. Keep it up.

Watermelon salad with arugula and feta. It's all the rage now, but when Gourmet first published it (and I first started serving it) it freaked people out...until they tasted it. Yum. Fabulous with a grilled steak. Speaking of steak...

Bistek a la Fiorentina. 

This is the simplest most delicious grilled steak. Ever.

       1 porterhouse steak for every two people you plan to serve. Or three if they're wimps.
          (The best you can get, not from the supermarket. From Lunardi's. Or Rockridge Market Hall's Marin Sun Farms).

       Kosher salt. No substitutions.

       Pesto. Preferably home made. About 1/2  a cup.

       Lemons - about half a lemon per steak plus a few more to garnish the platter.

Heat your grill (gas or charcoal) to medium heat. When grill is hot:

Liberally sprinkle the steaks with kosher salt. This will form a crust, a good bit of the salt will come off when grilling, so this is not the time to be salt-conscious. Lay it on. You're eating steak, for God's sake. But don't do this step until just before you are putting the steaks on or it can pull the moisture out.

Grill the steaks to medium-rare to medium. No I don't know how long this will take - it depends on your grill.

Remove from grill and let rest at least 10 minutes. No Cheating!! I don't cover with foil because I like the crispness and I don't mind if it's not hot hot hot. But if you're that kind of person feel free to tent.

Slather the steaks with pesto, squeeze half a lemon over each steak, then slice (about 1/4 inch thick) and arrange on the platter with extra lemon halves and extra pesto in a little dish. Or drizzled over. And the bones! There's always at least one gnawer at our house.

Light some candles, put Pink Martini on Pandora, and relax. It's summer!