Episode 129: Major League Caramel Corn

Did you know you can call your Preheated hosts? Andrea’s giddy after a voicemail from a listener tips her off on where to find passion fruit purée in Olympia. (Thanks Mar!) If you have a question, comment or suggestion, give the Preheated hotline a call at 802-276-0788. (Operators are not standing by, but a voicemail box is.)

Loyal Listeners know Stefin originally thought she and her family would spend two years in London. Very happily, their stay has been extended another year, so listeners can expect more trans-Atlantic banter and baking until at least June 2020.

“Luscious,” “Delightful” Zebra Corn a Home Run for Both Hosts

Both hosts were blown away by the amazing Zebra Corn from Linda Larsen at The Spruce Eats. This “homemade Cracker Jack” hit it out of the park — easy to make and dangerously easy to eat. Earning five “yums” from Stefin, and an equally enthusiastic review from Andrea, the hosts are filing this recipe under “TNT” (tried ‘n’ true), and agree it would make a wonderful gift or snack any time of year. Though the chocolate drizzle may be a step too far, both hosts agree the addition of salted peanuts would be amazing.

A few technical notes: Do like Andrea and line your baking sheet with parchment or a silicone liner (or be prepared to soak your caramel-encrusted sheet in hot water and dish detergent, like Stefin). Both hosts used a high-quality pre-popped popcorn. (If you pop your own, be sure to pick out any half- or un-popped kernels before enrobing them in the caramel.) Andrea and Stefin both also employed a larger bowl or tray to mix their popcorn with the caramel before baking. It sets quickly in this step, so move fast.

Finally, as always when making caramel, use best kitchen safety practices: Tie your hair back, don’t multi-task, and make sure children aren’t underfoot.

This Week’s Bake Along: Sweet Corn and Black Raspberry Ice Cream from Jeni’s Splendid Ice Creams

The next “corny” bake, er, freeze along, is Sweet Corn and Black Raspberry Ice Cream from Jeni’s Splendid Ice Creams. Jeni employs several tactics to ensure a thick and smooth ice cream, including using cream cheese, a cornstarch slurry, and corn syrup in the custard. This particular recipe uses corn cobs and kernels to infuse the custard with our namesake ingredient. You will need an ice cream churn for this recipe; Stefin and Andrea both swear by their basic Cuisinart models, similar to this one.

And speaking of ingredients, the hosts are unsure exactly what a “black raspberry” is. Andrea will likely use blackberries, and Stefin may use a combo of raspberry and blackberries. (Listen in to Episode 130 for the official black raspberry definition!)

Both hosts typically skip Jeni’s instructions to cool down the custard in a plastic bag plunged in ice water, preferring to chill the custard for a few hours or overnight in the fridge.

Grab your kernels and cream and freeze along with us this week! And don’t forget our review of Jeni’s Roasted Strawberry and Buttermilk Ice Cream in Episode 30 — fresh and local berries really make this sing.

Not Your Grandma’s …

Finally, would our grandmothers recognize today’s bakes? On the one hand, many old favorites include a convenience item, like Stefin’s favorite rhubarb Jello cake, as well as Chrissy Teigen’s Banana Bread. On the other hand, the trend for baking from scratch (a necessity for our grandmothers), shows no sign of slowing down. While our mothers may have relied on one “do it all” cookbook, these days we’re buying cookbooks specific to a cuisine or specialty appliance. And, just like generations before us, we’re finding new ways to share old favorites.

Listeners: What are the stories behind some of your favorite old-fashioned bakes?

Previously on Preheated …

Two Years Ago: Episode 31: Sugar Free Chocolate Ice Cream
One Year Ago: Episode 80: An (Ice Cream) Dream Come True

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