Recipes featured in this segment:
Fork and Spoon Barbeque Spice Rub
Kosher Salt 5oz.
Brown Sugar 5oz.
Paprika ½ oz.
Cayenne Pepper ½ oz.
Onion Powder ½ oz.
Celery Salt ½ oz.
Ground Black Pepper ¼ oz.
Ground Cumin ¼ oz.
Ground Coriander ¼ oz.
Granulated Garlic ½ oz.
Mix ingredients thoroughly and keep in a sealed container
Fork and Spoon Pistachio Brittle Recipe
¾ cup sugar
2/3 cup light corn syrup
2 tablespoons water
½ teaspoon baking soda
¼ teaspoon Kosher salt
2 cups shelled pistachios
Equipment needs: heavy bottomed sauce pan, pastry brush, candy thermometer, wooden spoon, oven mits, ½ sheet pan
Procedure: Whenever working with caramels, be sure to have all of your ingredients and equipment ready before you begin. Butter your sheet pan and set aside. Mix the sugar, corn syrup and water in your sauce pan and cook at medium heat, stirring occasionally. Once mixture begins to simmer, attach candy thermometer to side of pan. As you stir sugar will come up on the sides of the pan, use a wet pastry bush to wipe down the sides of the pan. Cook over medium heat while stirring until mixture reaches about 250 degrees. Turn the heat down a bit and continue to cook until sugar mixture reaches 300 degrees. Remove from heat and immediately add baking soda and mix well. The sugar will "foam up" a bit. Mix in your pistachios and salt and pour onto your sheet pan. Let the brittle cool completely but do not refrigerate. Once cool you can break up with wooden spoon and pack into airtight containers.
For more information on Jennifer Spiegel and Fork and Spoon Catering go to:
2161 3rd St
San Francisco, CA 94107
(415) 552-7130
Website: www.forkandspoonproductions.com
