Baked Sriracha Potato Chips
℅ Oh My Veggies
- cooking spray
- 1 tbsp. peanut oil
- 1 tsp. sriracha
- 1 large Russet potato, washed and cut into 1/8-inch slices (use a mandoline slicer if you have one)
- salt to taste
Directions
- Preheat oven to 400 degrees. Coat 2 baking sheets with cooking spray or oil.
- Line potato slices on baking sheets. Whisk together peanut oil and sriracha in a small bowl. It takes a while to fully incorporate the sriracha into the oil--be persistent!
- Brush potato slices with sriracha oil mixture and sprinkle with salt. Bake for 10-20 minutes--baking time depends on oven temperature and thickness of slices. It's really important that after 10 minutes, you check on these every minute or so because they go from perfectly done to burnt really quickly! They'll be done when the edges begin to brown--some parts may still be a little bit soft, but that's to be expected with baked potato chips. Serve right away--homemade potato chips don't store well.
Buffalo Chocolate Sponge Candy
Ingredients
¼ tsp gelatin
1 tsp water
1 ½ cups sugar
½ cups light corn syrup
½ cup water
1 tbsp baking soda (sifted)
1 tsp water
1 ½ cups sugar
½ cups light corn syrup
½ cup water
1 tbsp baking soda (sifted)
Directions
Butter a 9x9 pan then dust with flour. Tap out excess flour. (or line with parchment paper!)
In a small bowl, sprinkle gelatin over 1 tsp water and allow to bloom.
In a medium stock pot with high sides, mix sugar, corn syrup and 1/2 cup water together. Heat over medium heat and stir until sugar dissolves and mixture comes to a boil. Wash down any sugar crystals from the sides with a wet pastry brush. Clip on candy thermometer and heat to 310° F. Do not stir after you have clipped the thermometer on, the sugar will self stir.
Remove from heat and let sit for two minutes, bubbling should subside. Add gelatin and whisk, be careful, the sugar syrup will bubble up. Sprinkle baking soda over syrup and whisk vigorously. Return mixture to the heat and whisk for 30 seconds. The sugar will rise up in the pot, a lot!
Quickly pour into prepared pan, it should come out in a big blob. Do not spread the mixture, just let it settle into the pan. Allow to cool completely (about 2 hours or overnight) before removing from the pan.
Either break into odd pieces or cut into squares (this is a messy process!). To cut into squares - using a serrated knife, score the candy at 1-inch intervals. Snap the candy apart at the score lines. Then score and break into squares.
In a small bowl, sprinkle gelatin over 1 tsp water and allow to bloom.
In a medium stock pot with high sides, mix sugar, corn syrup and 1/2 cup water together. Heat over medium heat and stir until sugar dissolves and mixture comes to a boil. Wash down any sugar crystals from the sides with a wet pastry brush. Clip on candy thermometer and heat to 310° F. Do not stir after you have clipped the thermometer on, the sugar will self stir.
Remove from heat and let sit for two minutes, bubbling should subside. Add gelatin and whisk, be careful, the sugar syrup will bubble up. Sprinkle baking soda over syrup and whisk vigorously. Return mixture to the heat and whisk for 30 seconds. The sugar will rise up in the pot, a lot!
Quickly pour into prepared pan, it should come out in a big blob. Do not spread the mixture, just let it settle into the pan. Allow to cool completely (about 2 hours or overnight) before removing from the pan.
Either break into odd pieces or cut into squares (this is a messy process!). To cut into squares - using a serrated knife, score the candy at 1-inch intervals. Snap the candy apart at the score lines. Then score and break into squares.
Melt chocolate melts in a double boiler (or bowl sitting above a pot of boiling water). Dip sponge candies in chocolate, tap off excess. Chill in the fridge to set the chocolate shell. Enjoy!
Southern Comfort Manhattan
℅ All Recipes
1.5 oz Southern Comfort
1.5 oz sweet vermouth
2 dashes aromatic bitters
1 maraschino cherry
Directions
| Fill a cocktail shaker with ice. Pour in the Southern Comfort, vermouth and aromatic bitters. Shake for about 15 seconds then strain into a highball glass with or without ice. Garnish with a maraschino cherry. |
