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Dec. 2009 - In this Issue: |
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Sweet Holidays |
"While visions of sugarplums danced in their heads. . . ." This phrase, from the famous poem "Twas the Night Before Christmas," swirls in our mind as the winter holiday season gathers momentum around us. We also find ourselves humming "Dance of the Sugarplum Fairy" from Tchaikovsky's The Nutcracker. But what is a sugarplum? And, more importantly, where can we find some? This issue is all about holiday sweets - candy making at its seasonal best! Learn some of the science behind sugar's transformation and some key tips on making candy. Gifts of candy from your own kitchen are unique and special in these days of "off the shelf" and "carry-out." We'll help you get started with three recipes - homemade marshmallows, old-fashioned taffy, and delicious, healthy sugarplums! Sharing your homemade candy will be a great way to say Happy Holidays!
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Store Information |
Holiday Hours 2009
Dec. 6 -- 10 a.m. -6 p.m.
Dec. 7-12 -- 10 a.m. -10 p.m.
Dec. 13 -- 10 a.m. -6 p.m.
Dec. 14-19 -- 10 a.m. -10 p.m.
Dec. 20 -- 10 a.m. -8 p.m.
Dec. 21-23 -- 8 a.m. - 10 p.m.
Dec. 24 -- 8 a.m. - 4 p.m.
Dec. 25 -- Closed
Dec. 26 -- 9 a.m. -10 p.m.
Dec. 27 -- 9 a.m. - 6 p.m.
Dec. 28-30 -- 9 a.m. -10 p.m.
Dec. 31 -- 9 a.m. - 5 p.m.
Holiday Hours 2010
Jan. 1 -- 10 a.m. -9:30 p.m.
Calhoun Square
3001 Hennepin Ave.
Minneapolis
(612) 824-4417
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Kitchen Window Services |
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Host Your Own Event |
Book Your
Holiday Party Today!
Each interactive event is designed to provide a truly unique experience. Select from one of our three-course lunches, four-course dinners or interactive appetizer menus.
We handle the details
so you don’t have to!
• Holiday Parties
• Team Building
• Client Appreciation
• Achievements
• Office Parties
• Birthdays
• Bridal & Baby Showers
• Anniversaries
more info
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Holiday Gift Cards |
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A
Gift of Good Taste
Kitchen Window's Winter/Spring Cooking Class Catalog will be available in store soon. A gift certificate for a cooking class makes a great holiday gift for the seasoned or aspiring cook on your holiday list. Registration for Winter/Spring classes begins Wednesday January 6th.
Gift cards can also be used to purchase products at Kitchen
Window's retail store or online at kitchenwindow.com.
Your
gift certificate can be packaged in a custom box including
a copy of our new class catalog. Gift Certificate packages
can be purchased in Kitchen Window’s retail store,
by phone at 612.824.4417, or online
Purchase a Gift Card |
Kitchen Window Online |
Kitchen Window
is now on Facebook
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Cooking School Update
Both of our NEW Cooking Schools are now open!
All cooking classes are now located in our new Cooking Schools.
Winter/Spring 2010 Cooking Class Catalog
Available in store next weekend in time for holiday gift giving. |
 Plan some fun with a cooking class at Kitchen Window! We have an incredible line-up of topics, menus, and instructors. There are, literally, dozens of choices to choose from. Our classes make a great outing with friends, visiting relatives and a wonderful date night.
Traditional Holiday Treats- #2969– Saturday, December 19 - 11:00 a.m.
Sweet Shop Baking - #2974 – Saturday, January 2 - 11:00 a.m.
European Cakes, Tortes and Gateaus - #2981 – Saturday, January 9 - 2:00 pm
Creative Cake Decorating - #2992 – Sunday, January 17 - 12:00 p.m.
Candy and Chocolate Basics - #3002 – Sunday, January 31 - 10:00 a.m.
View All Cooking Classes You may register for any of our classes any time of day!
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YOU SHOP - WE WRAP!
Complimentary gift wrapping for all Kitchen Window purchases over $35
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Making Chocolate Holiday Gifts?
The Rev2 chocolate tempering machine automatically takes over the difficult task of perfectly tempering chocolate. The built-in convenience allows you to spend your time in the fun filled art of creating chocolate masterpieces.
- Available for Rental -
Contact Kitchen Window for reservations and availability more info.
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Kitchen Window
has the largest selection
of cookie cutters
in the Twin Cities.
Choose from more than 500 shapes for your holiday baking.
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Making homemade sweets seems so mysterious, but it's actually quite easy! You'll need just a few pieces of equipment to be successful each and every time:
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Knife of the Month - December |
KNIFE OF THE MONTH
Wusthof Trident 7" Santoku
Traditionally designed for sushi and sashimi preparation, the Wusthof Classic 7 inch Santoku is the ideal knife for paper-thin slicing. Well-balanced and sharp, the Santoku also makes a great all-purpose kitchen knife. The granton edge aids in the release of your food.
Trident Classic 7" Santoku - Suggested Retail $140.00 THIS MONTH $89.99
Trident Classic Ikon 7" Santoku - Suggested Retail $175.00 THIS MONTH $119.99 |
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COUPON
Complementary Lorann Flavoring
{THIS COUPON IS VOID}
Please subscribe to our newsletter to receive our next coupon
Limit one per customer number and one per household. Offer expires December 21, 2009
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 Giving a gift can be such a joy! There's special karma that goes on during the process of gift giving. The intended recipient comes to mind, their enjoyments and interests roll around as the possibilities of delighting them with a gift solidify. What an honor it is to have friends and family to gladden with a gift. It really is the thought that counts!
Everyone Eats - Of course, we think we're the perfect store for everyone on your list - after all, everyone needs to eat, and we're all about fulfilling that basic need in some way! Trends show that more and more of us are cooking and eating at home. Sometimes it's for economizing purposes, or for healthier food choices, or a revived hobby. Regardless, the kitchen is experiencing a renaissance!
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Let us help you assemble the
perfect holiday basket! |
Offer Tools for New Skills - "Feeding" cooking skills, novice or experienced, with some inspirational gear is right in style! Sometimes it's that unique piece of equipment that inspires a new skill or specialty. Other times, it's about having appropriate gear needed for achieving good results easily.
Gifts of Experience - We find that offering the gift of experience is always a well-received gift. A reservation and gift certificate to one of our cooking classes is a unique and always appropriate gift. It's the perfect way to spend a lovely winter evening and some quality relaxing time after the holidays.
Specialty Foods - And, if your intended is not an experienced or emerging cook, you'll find we have a host of food gift choices that will delight and satisfy. Our selection of gourmet food items make great stocking stuffers, or together form a delicious basket of goodies. We'd be pleased to help you choose just the right combination of items that are sure to delight.
Gift Registry - Our gift registry is not just for weddings, it's for anyone with a wish list. If you'd like to drop some hints to your Santa, we'd be happy to be the go-between! We recommend noting a number of items that allows the giver to choose - this keeps the element of surprise alive!
Gift Certificates - Our gift certificates are a perfect solution for everyone - every age, every interest, and every palate.
Free Holiday Wrapping - To simplify your life, and to complete your shopping in one swoop, we offer gift wrapping for free. We'll prepare your choice and dress it up just right! You'll be done with your holiday gift shopping in just one trip to our store! |
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Sugar is pure fuel. We're genetically programmed to like "sweet" because it quickly enters our body providing immediate carbohydrates for our brain functions and muscle movements. Understanding some fundamentals about sugar will greatly aid your comfort level with candy making. Here are some basics to get you started:
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Granulated White Sugar |
Sugar Chemistry - Just a tiny bit of chemistry helps to explain candy. Sugar is sucrose,12 carbon atoms, 22 hydrogen, and 11 oxygen atoms, arranged in a crystalline, compound structure of two simpler molecules, fructose and glucose. Sucrose molecules at room temperature want to lock together to form crystals. Depending on the type of candy being made, this urge to link up and crystallize is good as with fudge or fondants, and bad when making lollipops, taffy or caramels.
Dissolving Sugar - In candy making, sugar is dissolved in water. The water dissolves the crystals into more individual molecules. There is a point where additional sugar in a defined amount of water will no longer dissolve. This is known as the saturation point. But, heat changes the saturation point. As the water and sugar mixture warms, more sugar can be dissolved. This is known as supersaturation - the magical key to candy making!
Preventing Crystals - The sugar water heated into a supersaturated state desperately wants to "lock arms" and crystallize; the candy makers' task is to interfere with that urge. Crystallization can be slowed or prevented in one of three ways:
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| Close-up of Sugar Crystal Structure |
(1) Tip the ratio - Many candy recipes call for adding corn syrup which is primarily glucose. Having more glucose molecules hanging around changes the original ratio of one fructose molecule and one glucose molecule needed to make the crystal-loving sucrose molecule. By crowding the field with extra glucose, the formed sucrose molecules have a more difficult time finding each other and joining into crystals.
(2) Add some butter - Some candy recipes feature butter which also serves to muddle in the sugar water mixture preventing it from crystallizing. Hard brittles and toffee use butter to interrupt crystallization, and to add flavor and a texture that easily cracks in the hand and mouth.
(3) Change the pH - The inclusion of an acidic component breaks the sucrose bonds between the fructose and glucose molecules and prevents them from reforming. The result is a liquid sugar form known as invert sugar. Common acidic ingredients in candy making include lemon juice or cream of tartar.
Types of sugars - Sweetness comes from many sources - sugar cane, sugar beets, maple trees, fruit, honey bees and more. From these sources, the sugar can take many different forms. The type and form of sugar used in candy-making will affect the cooking process and sometimes the resulting flavor; use the type of sugar called for in the recipe for best results.
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Light and Dark Brown Sugars
Brown sugars retain some of the natural molasses flavor of sugar cane |
Granulated Sugar - this is regular white table sugar, the kind that most frequently comes to mind. The sugar crystals are somewhat irregular cubes. It does not need to be sifted or packed when measuring, simply poured or weighed. Superfine Sugar - this is regular white table sugar but crushed to a finer particle size. Alternatively termed "bar sugar" or "caster sugar," its small size allows it to dissolve very quickly.
- Confectioner's Sugar - this sugar is white sugar ground into a powder, hence the alternate name, "powdered sugar." Many powdered sugars contain cornstarch to prevent clumping and caking. This form of sugar dissolves nearly instantly.
- Brown Sugar - this type of sugar retains some of the natural brown molasses resulting from processing the sugar cane. Dark brown sugar contains more residual molasses than light brown sugar. Use dark brown sugar where the stronger flavor matches well with spices as in gingerbread.
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Decorative Sanding Sugars
available in all colors |
Use light brown sugar where the more delicate taste is complementary and does not compete with the other flavors.
- Raw Sugar - this form of sugar typically comes from sugarcane sources and also has some of the natural brown molasses components remaining from processing. The residual molasses gives raw sugar its amber color and slight molasses taste. Types of raw sugar include demerara sugar, Muscovado sugar, Barbados sugar, and Turbinado sugar.
- Decorative or Sanding Sugar - these sugars are coarse, large crystals often colored in liquid form and allowed to crystallize. The large crystals keep the sugar from dissolving when heated or in contact with moisture making them perfect for topping cookies, muffins and other baked goods.
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Catching the Magic Moment |
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Continually monitor the temperature of the cooking sugar syrup with a digital or candy thermometer |
Sugar is the primary component of candy, but that sugar can take several forms and yield different characteristics based on how it's handled in the kitchen. As a sugar solution is heated, the water evaporates changing the concentration of sugar. Determining exactly when a sugar solution is prime for the next step is the magic of candy making.
Temperature, Temperature, Temperature - Sugar changes internal structure when heated to very specific heat levels. The changes may not be obvious at the time the solution reaches a particular temperature, but will clearly affect the final cooled product. A traditional glass candy thermometer may be used to monitor the bubbling sugar solution. Or, for ease and accuracy use a digital thermometer to track progress.
Assess Texture - A test of the sugar's progress can be made by cooling droplets of the sugar solution in cold water and noting its characteristics. The longer the boiling, the more water that evaporates leaving a denser sugar liquid able to crystallize to greater and greater degrees when cooled. The following nine categories are standard definitions when cooking sugar:
A Couple of Cautions: At each of these stages, the syrup is hotter than boiling water and can cause burns if not careful. It may take some time for the sugar syrup to reach 320°F, but it will reach the higher temperatures very quickly after that point.
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Holiday Gifts From Your Kitchen |
There’s no better way to warm our kitchens and our hearts than baking. Treat your family to a home baked pie, dress up a dinner party with artisan truffles, or give the gift of homemade cookies or candies to friends and loved ones. This holiday season, Kitchen Window makes baking easier and more fun than ever with our new expanded baking section. We have an incredible selection of equipment and ingredients that will turn your kitchen into the neighborhood patisserie. If you’ve shopped with us in the past, you know that we have all the basics – from cookie sheets and cake pans to muffin cups and parchment paper. But did you know that we now carry dozens of specialty flavors, oils, sugars and extracts? We have professional quality cake decorating and candy making supplies, as well as hard to find cake pans and cookie cutters. If this is the year that you delve into truffle making, make Kitchen Window your one-stop-shop. We have the finest lines of chocolate, including Callebaut and El Rey; we rent the Rev2 chocolate tempering machines; and we even sell beautiful papers and boxes for packaging the finished treats. Indulge your sweet side at Kitchen Window this holiday season – you (and your loved ones) will be glad you did!
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Kitchen Window Candy Making Tips |
Tip #1: If there ever was an occasion for mise en place, it's when making candy. Timing is often critical; having adequate working space cleared and the right equipment at hand before beginning is crucial. Wash, dry, and prep any pans or molds as the first step.
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| Chocolate Covered Marzipan |
Tip #2: For a very quick gift from your kitchen, make chocolate-covered anything! Cover or partially dip pretzels, dried fruit, candied citrus peel, mini-shortbread cookies, marzipan, or even peanut butter sandwiched between two crackers.
Tip #3: When taking the temperature of a liquid in a saucepan, the position  of the thermometer makes a critical difference. Make sure the tip of the thermometer is at least one inch from the side of the saucepan, and at half the height of the liquid. Do not allow the thermometer to touch the bottom, it will register too hot; if too close to the pan's sides it may register too cool.
Tip #4: The cooling and final handling of sugar syrups can be greatly affected by the room temperature. If too cold, the candy may cool and harden more quickly than the time it takes to pull or cut. Similarly, if the candy calls for warm handling, as in taffy, make separate single batches instead of doubling the recipe.
Tip #5: When making candy, measuring the ingredients accurately - there's some serious kitchen chemistry going on where preciseness will pay off in excellent results. |
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  Q: What ever happened to sugar cubes?
A: Sugar cubes, or "lumps," used to be the standard on tables everywhere; they've been replaced with individual serving packets. You can make your own sugar cubes or molds by taking granulated sugar and adding a very small amount of water, (1 T. for each cup of sugar), and packing the mixture, (that now resembles moist beach sand), into miniature decorative molds and letting them air dry until hardened. Add a drop of food coloring as part of the water amount if desired.
Q: Often times you'll read a recipe that encourages you to wash the sides of the saucepan with a brush dipped in water. Why?
A: The brush and water dissolve any crystals that may have formed on the rim of the pan. This prevents these crystals from becoming seed crystals, or platforms for beginning crystallization throughout the mixture.
Q: What is stevia?
A: Stevia is a South American shrub whose leaves have a natural sweetness. The sweetness of stevia registers on our palates as a very concentrated sensation which means very little is needed to sweeten our foods.
Q: What's the best way to store my homemade candies?
A: The proper solution will depend on the type of candy. In general, fresh candy likes to be kept in a dry environment. Sticky candies, like caramels and taffy, are best individually wrapped in wax paper wrappers. Less sticky candies can be wrapped in foil squares. Fluted paper or foil cups hold individual pieces neatly.
Q: If a recipe calls for one cup of granulated sugar, can I substitute an equal amount of superfine sugar or powdered sugar?
A: It depends on the recipe and the sugar's role in the recipe. The volume of each type of sugar varies in the yielded quantity of sweetness. For example, one cup of granulated sugar equals 1-3/4 cup powdered sugar. For candy making it's best to stick with the specified form and quantity of the sugar listed.
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If you're intrigued with candy making, this is the perfect cookbook for getting started and also for expanding your skills. This catalog of recipes introduces all of the basic candy making techniques ranging from soft nougats and fudge, to hard, glittery lollipops. With the theme of holidays, the offerings span New Year's, Valentine's Day, Purim, Easter, Halloween, Hanukkah, Christmas and fourteen other annual occasions. The recipes build on classic candy favorites, ethnic traditions, and some new, unique ideas. Each recipe is tagged with indicators noting the ease of the recipe, whether it's suitable for kids, the time involved, if it stores and mails well, and a host of other insights. The instructions and annotations are complete without being complicated. The result is an enabled cook made comfortable with candy making techniques. We started our education with the three recipes below which now has us empowered to try some more of our favorite candies - Ribbon candy, Turkish delight, Peppermint Patties, Chocolate-covered Pralines, Panforte di Siena, Marzipan, Cherry Lollipops, Divinity, Butter Mints . . . .
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Star-Shaped Marshmallows
Homemade marshmallows are so different than poofy grocery store versions, that one or the other should have a different name! Making these marshmallows was deceptively easy. The basic recipe calls for vanilla, but we can easily see a peppermint version being equally delicious in our cocoa or out of hand. Customized variations are easily accomplished with different cookie cutter shapes, colored topping sugars, or partial dipping in chocolate.
View recipe
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Saltwater Taffy
We had to choose this recipe just for the childhood memories it evoked. A taffy pull is a great social activity because it takes a few extra hands to pull and work the taffy before it cools. The stretching incorporates air and helps to give the taffy its chewy texture. If your kids or grandkids have never experienced a taffy pull, it's time to introduce them to this old-fashioned fun!
View recipe
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Sugarplums
Contrary to its name, these sugarplums don't contain any sugar, but get their sweetness from natural dried fruits. A variety of fruits and nuts are chopped finely in a food processor, formed into balls, then rolled in nuts or coconut. They are delicious and healthy sweet when made with orange juice, or more decadent when made with rum!
View recipe
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Share this email with a friend or invite someone to join you for a cooking class.
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Sweet dreams and holiday wishes from our kitchen to yours!
From all of us at Kitchen Window
Kitchen Window
Calhoun Square - 3001 Hennepin Ave.
Minneapolis, MN 55408
612-824-4417 / 888-824-4417
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