things we do for guests

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Madeleine's picture
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Toasting coconut. Read directions on package. Toast at 350 for 7 - 12 minutes. Put in for 7 minutes, was completely blackened, house full of smoke at less than 5 minutes!

 

No, I was not watching it. I was running deposits in another room. Sad 

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TheBeachHouse's picture
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slight tangent - what is the toasted coconut for?  Oatmeal?  

I have a nearly full house for Valenitines Day and am putting out an oatmeal bar.   Haven't put out coconut before.   Just wondering.

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I've started doing an oatmeal bar.  Good oatmeal is key.  I use OJ instead of water (with a "healthy" slug of half and half).  Guests so far have loved it.  Toppings usually include some of the following:  brown sugar, maple syrup, raisins, craisins, toasted coconut, caramelized apples, toasted nuts ...... 

I toast my coconut stovetop.  It takes no time at all, just don't leave it.  Keep moving it around and the second you get colour, take it off the heat and move to a bowl.  As Mad said, it goes from toasted to burnt in seconds.  I also love to soak my raisins overnight - make them plump and juicy - but I like to keep the craisins "as is".  Just makes for different textures.

TheBeachHouse's picture
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good ideas!  Thank you.  You soak your raisins?  In water?  I've never heard of that.

 

I like the idea of carmalized apples.  I was planning to put chopped apples, but now I think I will sautee them in butter with a little cinnamon.  What is your recipe?

gillumhouse's picture
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TheBeachHouse wrote:

good ideas!  Thank you.  You soak your raisins?  In water?  I've never heard of that.

 

I like the idea of carmalized apples.  I was planning to put chopped apples, but now I think I will sautee them in butter with a little cinnamon.  What is your recipe?

If I m making cookies or muffins (or anything) using raisins, I put them in boiling water for a few minutes to "plump". Never thought of the wine but that would need to be overnight - and I do not "think" breakfast that far in advance.

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07/21/2009

water - no.  Depends on the house.  Could be apple juice, could be OJ, could be madeira, could be chai tea (delicious BTW), could even be port or a spiced red wine.

Recipe for apples:  Sugar, salted butter and a citrus or vanilla. I love using OJ.  Let it reduce and then add the apples (medium sliced).  The apples will add their own moisture, so you can let the caramel get really tight before you add the fruit.  If you add the apples too early they'll disintegrate into a mush.  You want a confit apple coated with a salted orange caramel.  Left overs - add some cinnamon, make an ice cream and then churn in a crisp topping right before serving Smiling

It's waaaay simpler than it sounds.

Madeleine's picture
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09/29/2011

Pudding.

Silverspoon's picture
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10/16/2011

Yup...what a stink and it makes your eyes water.  Been there.  You have to watch it like a hawk and stir it around after a couple of minutes to get it to brown evenly.

 

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Arks's picture
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05/22/2010

Toast me some almond slivers while you're at it.

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Generic's picture
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02/24/2011

Dried coconut or fresh? 300F would be a better temperature, middle of the oven.

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Madeleine's picture
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09/29/2011

Dried. Got the info off the pkg it came in. All set now. 350 for 3 minutes. All done.

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