Edible Gifts Part 1 -- Marshmallows

It's probably no surprise that I like to give edible gifts during the holiday season. A few years ago I started to feel like we were all exchanging cookies -- not all bad -- it's just that I think my friends got the short end of that deal. That was the year I decided to get creative about it and found another confection.
I found this recipe online several years ago.  The person who posted it claimed that it's from The French Laundry, a foodie's dream restaurant in Yountville, California. I don't know if that's true, but it is a great recipe. I've varied it a bit over the years but today I've settled on two favorites. One is classic vanilla, my variation uses double the vanilla extract and 2 vanilla beans from Mountain Rose Herbs in Eugene, Oregon. Since marshmallows are popular with kiddos, and the vanilla doesn't cook, I use alcohol free extract.
The second variation is blackberry. I love the blackberry spread from Sweet Creek Foods and I was fortunate to have some on hand -- just enough to make a half-batch. The recipe will make a full batch though. The reason I recommend this spread is that it has less sweetener than most jams so the blackberry taste comes through.
Be forewarned -- marshmallow making is sticky business.  You'll want to get everything you need within reach, measured, and ready to go before you start. If you do that, and remember to lightly oil everything, you'll get through it just fine. I strongly suggest an electric stand mixer.

Time: 1 hour prep, 4 hours to set
Yield: 24 (per recipe)
Level: Easy (but messy)

Struffoli

Ah, struffoli! This is a Neapolitan confection that consists mainly of bite-sized  balls of fried dough. Doesn't sound as festive as it looks, does it? It is though, these are those tasty little jewels on the holiday dessert table. When done right, they're not greasy, just a little crispy and light as air on the inside.

Years ago, after moving to the west coast, we tried to recreate them but over-worked the dough. Don't do that. Boy, were they tough! As with all dough, handle it as little as possible and follow the directions. You'll do fine. 

My cousin, Grace, makes struffoli every year and she was kind enough to take over the blog duties for me on this one. Count this among those recipes that are passed from one generation to the next. Grace's Aunt Lisa passed this one on to her. Many thanks for sharing! 



Time: 2 hours

Yield: Approx 24 individual cups
Level: Average