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SUGARPLUMS
1 lb. plums
THIN SYRUP:
1/2 pound of sugar
pint of water
THICK SYRUP:
2 pounds of sugar
2 tablespoons of water
Slit plums down the seam; set aside.
Make a thin syrup of half a pound of sugar and a pint of water. Put plums into the syrup. Poach gently until only just tender, taking care that they remain covered with the syrup, or they will lose their color. Cool, cover and refrigerate overnight.
THE FOLLOWING DAY:
Make a thick syrup of two pounds of sugar and two tablespoons of water. Boil until a little dropped in a bowl of cold water makes a thick but soft ball. Remove from heat and allow to become cold.
Then carefully drain the plums as completely as possible from the first syrup* and place them gently in the second thick syrup. Reheat and scald only until the plums look clear, taking care that they are completely covered in the syrup. Allow to cool again.
Then empty them into a shallow ceramic or glass bowl, cover tightly and allow them to develop flavor in the refrigerator for a week**. Take them out and spread them apart on dishes or plates. Cover loosely with baking paper, put them in a warm, dry place and turn them every day until dry.
*Do not discard the thin syrup. It makes a delicious sauce on ice cream, either by itself or accompanied by finely chopped sugarplums. You can freeze it until your sugarplums are ready. Alternatively it can be used as the liquid in a cake recipe. You would have to reduce the sugar in the cake recipe accordingly.
**If you put them in a very low warming oven, turning them every half hour, at first, then every hour, etc., they can be dried much more quickly. At this stage a home fruit dryer can also be used if desired.
PEPPERMINT BALLS
2 Tbsp. cream cheese, softened
1 tsp. milk
1 1/4 cup powdered sugar, divided use
8 Tbsp. finely crushed peppermint candies, divided use
1 drop red food coloring
1 cup butter
2 1/3 cups flour
1 tsp. vanilla
Preheat oven to 350 degrees F.
FOR FILLING:
Combine cream cheese and milk. Add 1/2 cup powdered sugar slowly. Stir in 2 tbsp. crushed peppermint candy and food coloring, set aside for filling.
FOR COOKIES:
Cream butter and 1/2 cup powdered sugar. Mix in vanilla, then flour. Knead dough into balls. Make a deep well in center of each ball fill with 1/4 tsp. of filling, shape a scant 1/4 tsp. of dough into a flat round, lay on top of filling; press gently to seal. Place on ungreased cookie sheet.
Bake at 350F F for 12 minutes.
FOR PEPPERMINT COATING:
Combine remaining 1/4 cup powdered sugar and remaining 6 tbsp. finely crushed peppermint candies. Roll cookies in the mixture while still warm.
PEPPERMINT MERINGUE KISSES
Makes about 6 dozen
2 egg whites
1/4 tsp salt
3/4 cup sugar
1/2 cup miniature chocolate chips
4 tbsp. finely chopped peppermint candy
1/2 tsp. vanilla extract
1/4 tsp. peppermint flavoring
red or green food coloring (optional)
Preheat oven to 250 degrees F. Grease cookie sheet(s).
Beat egg whites and salt at high speed until stiff but not dry.
Add sugar gradually. Beat 5 minutes or longer until very stiff.
Fold in chocolate chips, peppermint candy, vanilla, and peppermint flavoring. Add a drop or more of food color, depending on how much color you want in the cookies. Drop by teaspoon onto greased cookie sheet.
Bake at 250 degree F. for 45 minutes.
BOURBON CARAMEL CREAM SAUCE
1 cup sugar
1/2 cup plus 2 tbsp. water, divided use
1 pint heavy cream
2 oz. bourbon whiskey
1/2 tsp. vanilla
Bring sugar and 1/2 cup water to a boil in a heavy bottomed pan. Simmer until it starts to reach a caramel color.
Remove from heat and carefully add another 2 Tbsp. of water. Return to heat and stir in cream, bourbon, and vanilla. Bring to a boil. Simmer for 5 minutes more.
This sauce is good hot or cold with cakes, ice cream and puddings.
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