Today we are transporting you to Alaska with a delicious treat from Living Within the Wild: Personal Stories & Beloved Recipes from Alaska
We are delighted to work with internationally renowned chefs Kirsten Dixon and Mandy Dixon, from Within the Wild luxury and adventure lodges, on their gorgeous new cookbook, Living Within the Wild. It will be released in April 2021, but here is a sneak peak.
This mother/daughter duo is known for their seasonal and sustainable regional cuisine, welcoming hospitality, and stunningly beautiful properties. Enjoy this autumnal sweet treat straight from their Alaska lodge!
Imagine we are deep in autumn in Alaska and we are sitting together by the water. The trees are losing their leaves, the sun is lying low, and we are at the bonfire. You skewer the marshmallow onto a stick and place it into the fire. When perfectly charred, you dunk the marshmallow into your hot cider or sandwich it between slices of green apple. These marshmallows set the perfect tone for a lovely fall gathering.–Kirsten and Mandy
Apple Cider Marshmallows
- 2 cups apple cider
- Canola oil for greasing
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
- 3 (1/4-ounce) packages powdered unflavored gelatin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure vanilla bean paste or vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup birch or other syrup
- 1/2 cup honey
- 1/2 teaspoon sea salt
- 2 egg whites
In a small saucepan, simmer the apple cider over medium-high heat until reduced by half, about 10 minutes. Let cool slightly.
In a bowl, mix together the powdered sugar and cornstarch. Line a 9-by-9-inch baking pan with greased parchment paper. Then, lightly dust the parchment with some of the powdered sugar-cornstarch mixture, being sure to get the sides, too.
Pour the cooled cider into the bowl of a stand mixer fitted with the whisk attachment. Stir in the gelatin, cinnamon, cardamom, nutmeg, and vanilla.
In a small saucepan over medium heat, stir together both sugars, birch syrup, honey, and salt. Attach a candy thermometer to the side of the pan and submerge it in the mixture. Boil the mixture until syrupy and the thermometer reads 240°F.
Add the 2 egg whites to the mixer with the cider-spice mixture. Whisk on medium speed until the egg whites form medium stiff peaks, about 5 minutes. Turn the mixer to low speed. While mixing, slowly and carefully pour the hot syrup down the inside of the bowl. Increase the mixer speed to high and beat until a whipped, fluffy, opaque batter forms, about 5 minutes.
Gently pour the batter into the prepared pan, spreading evenly with a rubber spatula. Lightly dust some of the powdered sugar-cornstarch mixture on the top. Set the marshmallow aside in an airtight container in a cool, dry place for 4 to 6 days.
When you’re ready to serve, use a large sharp knife to cut the marshmallow into 16 squares.
Living Within the Wild authors Mandy Dixon and Kirsten Dixon
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