RECIPES FROM FOOD NETWORK KITCHEN
Puree 2 pounds thawed frozen strawberries; strain into a wide saucepan. Stir in 2 cups sugar and boil, stirring occasionally, until a candy thermometer registers 223˚, 30 minutes to 1 hour. Reduce the heat to low; cook 3 more minutes. Remove from the heat and stir in 5 tablespoons liquid pectin. Pour into a foil lined 8-inch square baking dish and chill until firm. Cut into squares; toss in sugar.
Whisk 3 egg whites with ½ cup sugar, the grated zest and juice of 1 lime, ½ teaspoon vanilla and a pinch of salt; fold in one 14-ounce bag sweetened shredded coconut. Drop tablespoonfuls of the mixture onto an oiled baking sheet; pinch to form peaks. Bake at 325˚ until golden, 25 to 30 minutes.
3
Chop ½ pound bittersweet chocolate into ½-inch pieces. Reserve ½ cup; melt the rest in the microwave in 15-second intervals, stirring. Add the reserved chocolate and stir until melted. Repeat with ½ pound white chocolate. Pour the two chocolates side by side onto a foil-lined baking sheet; swirl together and spread into a 10- to 12-inch round. Top with chopped macadamia nuts, dried mangoes and crystallized ginger. Let harden, about 1 hour, then break the bark into pieces.
Cook 1 cup sugar, 2 tablespoons lemon juice and ¼ teaspoon salt in a skillet over medium-high heat, swirling the pan but not stirring, until dark amber, about 7 minutes. Off the heat, stir in 1 tablespoon butter and 8 ounces toasted sesame seeds. Using an oiled spoon, scoop and spread into rounds on an oiled parchment–lined baking sheet. Let cool.
5
Whisk together 1½ cups flour, 1 tablespoon each chopped rosemary, chives and sesame seeds and 1 teaspoon each baking powder, kosher salt and cracked pepper. Stir in ½ cup water and ¼ cup olive oil. Knead on a floured surface until smooth; halve the dough. Roll out until very thin (1/16 inch). Cut into rectangles or squares. Bake on parchment-lined baking sheets at 400˚ until golden, 12 to 15 minutes. Let cool.
6
Combine 1½ cups pomegranate juice with ½ cup crème de cassis and 6 wide strips of orange peel. Store in the refrigerator.
Toss 2½ cups rolled oats with 1 cup pistachios, ½ cup each sunflower seeds and unsweetened coconut flakes, ¼ cup each brown sugar, vegetable oil and maple syrup, 1 tablespoon unsweetened cocoa powder and ½ teaspoon kosher salt. Spread on a baking sheet; bake at 275˚, stirring occasionally, until toasted, about 1 hour. Let cool. Toss with ¾ cup dried cherries.
Bring 1 cup heavy cream, 4 tablespoons butter, ⅓ cup each brown sugar and corn syrup and a pinch of salt to a simmer. Whisk in 8 ounces chopped bittersweet chocolate and ¼ cup unsweetened cocoa powder until smooth, then stir in 2 tablespoons instant espresso powder and 1 tablespoon vanilla. Let cool. Store in the refrigerator.
9
Melt 4 tablespoons butter, 4 cups marshmallows, 1 cup heavy cream, 2 cups sugar and a pinch of salt in a saucepan. Cook, stirring, 5 minutes. Off the heat, stir in 3 cups white chocolate chips until smooth. Spread in an even layer in a foil-lined 9-by-13-inch baking dish and top with red sprinkles. Let cool, then cut into squares.
Cut off the peel from 3 oranges, then cut the peels into strips. Cook the strips in boiling water for 15 minutes, then drain and rinse. In a separate saucepan, bring 3 cups each sugar and water to a simmer. Add the peels and cook until soft, 45 minutes. Drain and toss in sugar. Transfer to a rack to dry, 8 hours. Dip in melted chocolate and let harden.
Toss 3 cups mixed nuts with ½ cup each pepitas and sunflower seeds in a large bowl. In a separate bowl, whisk 1 egg white with ⅓ cup maple syrup, 2 tablespoons olive oil, 1½ teaspoons each pumpkin pie spice, kosher salt and vanilla extract, the seeds from 1 vanilla bean and ½ teaspoon cayenne. Pour over the nut mixture; toss. Spread on a parchment-lined baking sheet; bake at 325˚, stirring once, until golden, 40 minutes. Let cool.
12
Put 12 ounces chopped bittersweet chocolate in a heatproof bowl. Bring 1 cup heavy cream, 1 tablespoon butter and a pinch of salt to a simmer in a saucepan; pour over the chocolate and let sit until melted, 10 minutes. Stir in ½ teaspoon each vanilla and raspberry extracts and ¼ cup peanut butter until smooth. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours. Roll tablespoonfuls into balls, then roll in crushed freeze-dried raspberries. Store the truffles in the refrigerator.
PHOTOS: RYAN LIEBE; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: ELIZABETH MACLENNAN.