Yuletide Sugarplums

I feel as if my life is at a standstill. There are no more exams, essays, or projects. There are no more car battles for the closest parking space on campus, running from class to class, or studying. I am no longer an undergraduate.

As of Monday, I am officially an Alumnus.

After turning in my paper and portfolio for Conflict Integration on Thursday, I joined my friends while they ate lunch. I was the only one who was completely finished, but there was talk that I could take another semester’s worth of classes, maybe a minor of fifteen credits or less. Joking or not, I was done with the student aspect of my life for a while, but what I am going to do to fill the new void where school was a part of me for more than sixteen years?

(On a positive note, fall graduates like myself are actually supposed to be part of the cap and gown walk in May, even though we get our diplomas in January.)

The word of the week is Obligation, as I have obligations with family, new and old, friends, my significant other, my work at the community center, and yes, definitely myself. My life isn’t at a standstill, per se, but I feel like my pants have been yanked from the back to keep me in place even though Life keeps on going. I have Obligations to others to go a certain way, but at the same time I have Obligations to go a certain way that may not be compatible. So I do what I can, but as the boyfriend explained it, Life is like an apple pie. You have enough ingredients to make two pies, which will satisfy sixteen people. But say there’s eighteen people; what will you do then? If you cut the pie pieces to accommodate the other two, the pieces won’t nearly be as satisfying for everyone involved, including the baker.

After he told me that, I knew he was right. I’ve been trying to satisfy too many people and as a result, I feel I have only done what had to done at minimum. On my end, it hasn’t been as fulfilling and believe me, I aim to fix this error… especially where stress management is concerned.

I have so much to be thankful for, and they are things that have made this Yuletide a glorious one. I am extremely lucky to have a family that has pushed me to succeed and had paid my way through college. I am humbled by the love I have for the people in my life and the love that is reflected right back.  

(source)

So here I am, an Alumnus with or without a plan for the upcoming year ahead of me. Will I attend Grad school in the fall?  Will I move into my own place by February? Will I have a job pertaining to what I want to use my discipline in conflict resolution in the spring? Will I travel on my own accord, make a garden to feed the people I love, run a 5k (or 10k), or start the art project I’ve been thinking about the last two months? Will I finally have the apple pie distributed in the manner that suits my liking?

True, I’ve been thinking about these questions. But at the moment, the only thing I’m thinking about is the holidays and the recipes it may bring.

This month has become the designated cookie month for many who have children, love baking for the holidays, and well, love cookies. At the same time I’ve been looking for something different for a Yuletide dessert, although I assure you cookies are definitely in the making. Alton Brown from Good Eats did a particularly festive episode titled “Twas the Night Before Good Eats,” and inspired me to have the Holiday Spirit in recipes other than in cookie form. Cassie from the amazing blog Back to Her Roots also inspired me with her sugar plums recipe, whose ratio I’ve used as the base for my creation.  

And wouldn’t you know it? The recipe happens to be gluten free without any help at all.

The history of sugarplums varies depending on the type. There is the literal sugarplum, which are plums oven-dried and then rolled in sugar, a delicacy during the Tudor period. Plum also denoted any kind of dried fruit, so it wasn’t always made with a plum. But then there is the archaic version, made with more than that. The recipe has changed throughout the eras, the Victorians even going to far as to hang them on the Christmas tree as an edible treat (similarly the same concept that I’ve done with putting candy canes on mine in the past).

From Tchaikovsky’s The Nutcracker to Moore’s "A Visit from St. Nicholas" to Field’s “The Sugar Plum Tree,” this delectable treat is, by far, a healthier indulgence than what can be expected in the remaining weeks of 2011. I used coconut flour in place of the powdered sugar as coating, but each piece is still two bites of heaven.

Yuletide Sugarplums

1 c. (112 g) Raw almonds
1 c. (120 g) Raw pistachios
1/4 c. (63 g) Creamed honey (regular if you don’t have it or maple syrup/agave nectar for a vegan friendly recipe)
1 1/2 tsp. Cinnamon
1/4 tsp. Allspice
1/4 tsp. Sea salt
3/4 c. (85 g) Dried apricots
3/4 c. (114 g) Prunes
15 Medjool dates, pitted
Zest of 1 Tangerine
Coconut flour, for dusting

Put the almonds and pistachios through the food processor until they are chopped into fine pieces.
Add the spices, dried fruits, and the tangerine zest, and pulse until the mixture is chopped and beginning to clump (I pulsed mine past what Alton Brown had done, but they turned out just fine).
To form the sugarplums, use the larger end of a melon baller (a tablespoon works also) to scoop the mixture and roll it into a ball with your hands.
Roll the balls into the coconut flour (or powdered sugar if you prefer) and shake off the excess before stacking them in a jar or on a plate.

Makes 44 sugarplums.

Halloween Treats without the Tricks: Honey Caramel Apples

I look forward to this holiday every year. Maybe it’s the walk around the neighborhood in costume, knocking on doors and with a squeaky voice shouting “Trick or treat!” My most memorable years were the times I dressed as Odette from The Swan Princess (Mama Dazz made the costume), the Pink Power Ranger, and a black cat. Sure, I celebrated more Halloweens than those three, but I remember them because those were the years of suburbia, where practically every house gave candy by the handfuls and there was a haunted house on every street. Like other munchkins under the age of seven, I was always afraid of the haunted houses, especially when the front yard of the house at the top of the hill became a graveyard for the undead. But for two or three hours on Halloween, kids are empowered to honor their costumes and face their fears. After all, nothing bad happens to a princess, and no one would dare attack one of the Power Rangers. And black cats own the night, so I was safe that year.

After high school, however, Halloween started to shift in regards to priority. I mean, why walk around all evening for candy you could buy half price the next day? And the costumes for tween girls and older seem to have become something different than I remember them being. I think know I’m too old to go trick or treating, but I have taken on the responsibility of giving out candy every time munchkins come to our door.

I must admit, though, I do miss the Halloween of my childhood, and that does include the ungodly amount of sugar, artificial coloring, and chocolate. For years my favorite candy was the eyeball gumball, though it became hard to find after a time. And when I moved to an international neighborhood, fewer and fewer houses celebrated the trick-or-treating tradition, I was slowly weaned from my once a year candy indulgence.

The word candy has changed since my gluten free lifestyle included soy, artificial anything, and refined sugar. Chocolate has become a little iffy for me, likely due to how it’s processed, so I’ve been using mesquite flour instead. But after making those gooey pepitas candy squares last week, my definition of candy has altered completely.

Candy doesn’t have to be artificially flavored, sweetened with HFCS, or gluten filled. It can be tasteful, healthy by candy standards, and delicious for munchkins and adult munchkins alike. I have become inspired, by the science of making candy and the turnouts of making candy. Sugarplums may not be dancing in my head, but honey sweetened chocolate bars, maple fruit juice lollipops, homemade white chocolate, and “candied” ginger are. My hopes for my children for this time of year are homemade delights, original costumes, and close-knit community Halloween fun. Until then, I just may do that for today’s kiddies, but by all means enjoy this certified gluten free candy list for tonight’s festivities.

So why am I talking about candy? Well, I made caramel apples… with honey. And after boiling over in a small saucepan and transferring the mixture and a half (because I boiled over, remember) to a slightly larger saucepan that I couldn’t heat up past 225ºF without going over, I finally found the right pot. So bear in mind, when they say size matters in candy making, they mean it. The recipe not only worked, it was amazing. It is rich, decadent, and had this butterscotch beginning with a caramel ending. I’m sure agave nectar and maple syrup would work wonders, and I’ll try again just in time for the winter holidays.

Who knows? Maybe candy canes are in the future. Happy Halloween, everyone!

Caramel Apples (recipe from Our Best Bites)

1 c. (252 g or < 8.9 oz) Honey
1 c. (240 g or 6.5 oz) Heavy whipping cream 
1/2 tsp. Bourbon vanilla
1/4 tsp. Sea salt

10 sm. Jazz apples (Trader Joe’s Small Apples for Small Hands)
10 skewers or popsicle sticks

In a heavy saucepan over medium heat, combine cream, honey, and salt.
Once warmed and whisked together, bring to a rolling boil and reduce heat to a simmer (it should still be bubbling, but not so hot that is splatters all over).
Stir and scrape sides of pot down occasionally until a candy thermometer reaches 260 degrees.
To reach 260ºF can take about 30 minutes, so while your caramel is cooking prepare your apples by washing and drying them and skewer them with a popsicle stick or bamboo skewer, then place in the fridge to continue chilling until ready to use.
Line a baking sheet or cutting board with waxed paper or parchment paper and set aside.
When caramel has reached 260ºF, remove from heat and let sit for 5 minutes, stirring occasionally (It should start thickening).

(You’ll have to eyeball the consistency for dipping. If you’d like to help it along you can place your pot in a bowl of ice. And if it gets too hard to coat the apples, just return it to the heat until it’s thin again.)

Remove apples from fridge and dry them thoroughly with a towel.
Dip in caramel, rolling and twirling each one so it gets well coated.
Let excess drip off and then place on prepared sheet.
Refrigerate for 10-20 minutes to set the caramel and then enjoy!

Makes 10 caramel apples.

Halloween Treats without the Tricks: Gooey Pepitas Candy Squares

In honor of keeping my promise to post delectable autumn treats in time for Halloween, I wanted to try something new but simple, easy to make but will always be fashionable. Of course, I’m talking about candy, but candy that I wanted to feel good about eating.

Kelly of The Spunky Coconut is a genius when it comes to making healthy sweets. Bean brownies, caramel sauce made with maple syrup and honey alone, a plethora of cookies, casein-free or vegan gingerbread men… sheer brilliance. 

I view her blog daily, so when she came up with a Halloween Spunky Holiday round-up, I just knew I had to participate. That, and I wanted to get into the trick-or-treat spirit. I started thinking of traditional fall flavors, including traditional Halloween dishes more on the savory side. There were bags of raw pepitas in the pantry and bottles of honey in the cabinet, two things that came together in a beautiful way.

Regardless of what sugars you use in candy making, the temperature you cook it at is still the same. This candy making adventure had empowered me, because I thought such sweet delights were never to grace my taste buds again. Let out your inner scientist, fellow food lovers, and you will always find a way to make things happen.

I found this gem of a recipe at Food Mayhem, and it is important that you follow the directions. Candy making is a very finicky thing indeed, but don’t be intimidated by it. And now that I know honey is great candy base, I can’t wait to make honey lollipops, caramel, and so much more. This particular recipe looks like a great addition to a bowl of pumpkin ice cream for dessert or as a side to a hot cup of tea in the afternoon.

Gooey Pepitas Candy Squares

189 g (< 6.7 oz) Clover honey (for vegans, I suggest maple syrup or agave nectar)
7 oz Raw pepitas
1/4 tsp. Sea salt (I used Trader Joe’s Smoked Sea Salt, which gave it a nice flavor)

Pour the honey in a medium saucepan and bring to a boil on medium heat, occasionally stirring.
Once it is at a boil, leave it alone with the candy thermometer in it and wait until it gets at 270 – 290ºF for sticky candy (as I did, around 280ºF) or 300 – 310ºF for hard crack candy.
Empty the pepitas in and stir quickly to coat, and spread onto a baking sheet lined with parchment paper to an even layer (this is easy to do with a greased silicone icing spatula).
Set aside to cool and harden for 40 minutes to an hour.
Place the parchment paper on a large cutting board and cut the candy into any size and shape you like (I made 3-bite squares).
Store in an airtight container between sheets of parchment/wax paper.

Makes 15 – 30 candy squares.