Traditional Green Fairy Recipes
FAIRY FOOD
A YUMMY dessert that is good to snack on like you do cookies. It's like aerated sugar that's cooled and coated in any kind of chocolate you prefer.
Provided by GOLIZ114
Categories Desserts Chocolate Dessert Recipes
Time 35m
Yield 72
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, stir together the sugar, corn syrup and vinegar. Bring to a boil, and heat to the hard crack stage, 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Do not stir once the mixture begins to boil.
- While you wait for the sugar to come up to temperature, grease a 7x11 inch baking dish. When the mixture reaches the hard crack stage, remove from heat, and quickly stir in the baking soda with a long handled spoon; it will become very foamy. Pour immediately into the prepared dish, and set aside to cool. Cut into little pieces when cool.
- If you wish to coat the candies with chocolate, melt the chocolate chips in a metal bowl over a pan of simmering water, stirring occasionally until smooth. If the chocolate is too thick, some vegetable oil may be added. Dip pieces of candy in chocolate, and place on waxed paper until set.
Nutrition Facts : Calories 46 calories, Carbohydrate 9.2 g, Fat 1.4 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.8 g, Sodium 76.8 mg, Sugar 6.5 g
GREEN FAIRY - CZECH METHOD
Steps:
- Pour the absinthe into a rocks glass. Quickly soak the sugar cube in the absinthe; just roll it around to coat. Remove the sugar cube.
- Place an absinthe spoon across the rim of the glass and set the soaked sugar cube atop the spoon. Light the sugar cube on fire and let the sugar caramelize for 10 to 20 seconds.
- Slowly pour the water over the sugar cube, allowing the sugar to dissolve into glass.
- Stir lightly with the absinthe spoon. Serve without ice, neat.
SUGAR PLUM FAIRY
Decorated with spun sugar, this fruit-filled meringue dessert is as airy and elegant as its namesake. Check for doneness when baking meringue. Times vary dramatically with humidity.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 12
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Line two baking sheets with parchment; trace six circles measuring 3 inches in diameter on each. Turn paper over so ink is face down.
- Place meringue in an 18-inch pastry bag fitted with a jumbo star tip (Ateco #824). Pipe meringue into disks filling the circles, starting at center and working outward in a spiral. Pipe two more layers around edge, forming a bowl.
- Bake 1 hour, until meringue is set and no longer tacky. Reduce heat to 175 degrees. Bake until meringue is completely dry and crisp but not at all brown, 1 hour or more. Remove from oven; store in an airtight container until ready to use, up to 2 days.
- Place jam in pan over low heat. Cook until liquid, about 5 minutes. Pass through fine strainer; discard solids. Place jam in an airtight container until ready to use.
- Using a small brush, lightly coat berries with egg white. Sprinkle with superfine sugar until well coated, shaking off excess.
- In bowl of electric mixer, whip cream to soft peaks. Add jam; fold in, using rubber spatula. Place meringue bowls in jumbo paper cupcake liners set on plates. Spoon plum mixture into meringues; top with berries and spun sugar. Serve immediately.
THE GREEN FAIRY
Legend has it this coctail was first served in a Glaswegian pub. It was inspired by references to Absinthe in "Dracula" and "Moulin Rouge". My husband enjoys a whiskey so I was pleased that he enjoyed this cocktail.
Provided by Amanda in Aberdeen
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Shake thouroughly and strain into a martini glass.
- This would be great for Halloween it has a misty green color.
Nutrition Facts : Calories 47.1, Sodium 18.2, Carbohydrate 12.2, Fiber 0.2, Sugar 8.4, Protein 1.3
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