Icelandic Christmas Cookies (Marengs Kornflexkokur)

Crunchy on the outside and chewy on the inside!

4 egg whites at room temperature

1 cup sugar

pinch cream of tartar

1-1/2 cups corn flakes

4 oz mini chocolate chips

1 tsp vanilla

Beat the whites with a whisk attachment till soft peaks, then begin adding the sugar and beat till stiff peaks.

Add the vanilla and blend well.

Add the cornflakes and chips into the batter.

Scoop small mounds onto a parchment lined or silpat lined baking sheet.

Bake 300 degrees for about 15-20 minutes or until set.

Store in an airtight container at room temperature for up 3 weeks (even longer sometimes!)

 

Chocolate Pistachio Toffee

1 cup butter

1 cup sugar

1 tbsp water

1 tsp light corn syrup

1/2 tsp salt

8 oz good quality semisweet chocolate

1 cup (+) of pistachios

In a heavy pot, put the butter, sugar and water.  Over medium-high heat, melt the butter.  When it is melted, add the syrup and salt.  Stir.  Add a candy thermometer.

Stir occasionally to keep well mixed.  When the temperature has reached 265 degrees, begin stirring constantly until it reaches 290 degrees.  When it reaches 290, pour immediately onto a silpat lined baking sheet (or a very well buttered sheet).  Spread out quickly.  Put on 8 oz of good quality semisweet chocolate and let sit 2 minutes.  Then, spread the melted chocolate over the entire toffee right up to the edges.  Immediately sprinkle on about 1 cup (or more if you wish) of pistachios.

Let set until completely cooled and then break into chunks.  Store in a well sealed container in your refrigerator for up to 2 weeks.  Or freeze for up to 3 months.

Indian Pudding

2 cups milk

1/2 cup yellow corn meal

1 large egg

1/4 tsp salt

1/2 cup dark molasses

1/2 tsp grated fresh ginger

1 cinnamon stick

1 vanilla bean

Pour milk into a saucepan and add the ginger, cinnamon and vanilla.  Bring to a simmer but do not boil.

In a bowl combine the cornmeal and 1 cup water and mix well.  Add the egg and salt and mix well.

Strain the milk, removing the vanilla and any ginger pieces.  Pour milk back into the pan and add the cornmeal

mixture along with the molasses.

Cook over medium heat until thick but do not boil.

Pour into a well buttered 2 quart pan.  Bake at 300 degrees for abut 1 hours until mixture is set

Remove – serve warm with either whipped cream or vanilla ice cream

 

Chocolate Caramel Custard

1/2 cup sugar

1 tbsps water

1 tbsps lemon juice

1 cup milk

2 oz semisweet choc

2 eggs plus 2 egg yolks

In a small saucepan, combine 1/4 cup sugar, water and juice.  Heat over medium while the mixture bubbles,

until it begins to turn a light amber brown.  Immediately divide among 4 ramekins and swirl to coat.

Works fast as this stuff hardens quickly.

In another saucepan, heat the milk and chocolate until the chocolate in melted.  Remove and cool slightly.

In a mixture, beat the eggs, the yolks, the remaining 1/4 cup of sugar until thickened and smooth.  Pour

the chocolate mixture into the eggs – slowly to temper – and mix well.  Skim as much “foam” off the top of

the mixture as you can and then pour the mixture evenly into the cups.  Put into a baking dish and pour

boiling water halfway up the sides of the ramekins.  Bake at 350 degrees for about 30 minutes until set.

Remove from oven and then remove the ramekins from the water bath and cool slightly.

To unmold, run a knife around the sides and invert onto a plate – may be served warm or cold.