Marshmallow - - Page 3

by Emily

Magic Marshmallow Peep Treats

Generally, I don’t have much of a sweet tooth, but I do have a foodie fetish for anything marshmallow. Combine that with my love of cute and colorful things, and it should come as no surprise that my favorite cereal as a kid was Lucky Charms, and my favorite Easter candy was obviously Peeps.

Now that I am all grown up, no magical Easter fun for me anymore, right? WRONG!

As adults, I think we can all agree that there is absolutely no activity more mentally stimulating than brainstorming ways to implement Peeps into everyday recipes. This time of year my complex mind is constantly churning out ideas. The perfect storm has been brewing, and it didn’t take long for me to pair my beloved childhood cereal and beloved childhood candy into one miraculous dessert/snack/breakfast (why not? sugar provides a lot of energy for an otherwise dreary morning).

Warning: these are not for the faint of heart; they are pushing the threshold of the human body’s tolerance for both sugar and cuteness consumption. Personally, I think they are perfect for children, or those who are still children at heart, or maybe a certain subset of the population who still think that Lisa Frank‘s designs are the height of sophistication and style (myself included).

Peeps Ceviche

At first it seemed like a challenge straight out of Chopped. With Easter fast approaching, the ES crew put our minds to the task of concocting recipes from that prototypical Easter candy: Peeps. Running through the possibilities of pureeing, broiling or melting the marshmallow-y treats, I decided to stick to a raw application so that my kitchen wouldn’t become an even bigger mess than it usually is.

So sticking with the raw idea, I settled on peeps ceviche. Typical ceviche in it’s simplest form is a dish of of raw fish marinated in citrus and spiced with chili peppers. With that as a starting point it was fairly easy to come up with a plan for a sweet Peeps “ceviche” dish.

High Tea

In an effort to bring some class and sophistication to Endless Simmer (it is possible) I decided to host a High Tea for some of our DC food friends. High Tea is somewhat of an institution in my homeland of Britannia, but here in DC there are some pretty excellent high teas, and apparently it’s going a little underground over in London. My good friend Lucy who lives in London is well versed in organizing tea parties, so I hit her up for some tips on throwing one. Lucy says there are six rules to high tea:

Begin with a glass of Champagne.
Tea should be poured from a proper teapot into china tea cups sitting on saucers.
A selection of finger sandwiches, crusts removed, such as egg & ‘cress and cucumber are a must.
Serve freshly baked scones with preserve and clotted cream.
Serve a selection of other cakes such as cupcakes, brownies or fondant fancies.
Present food on a two tiered cake stand, preferably vintage.

Well…keep reading for my interpretation.