Real Snacks (16 page)

Transfer the potatoes to a microwave-safe bowl and heat for 4 minutes. Stir and heat for another 4 minutes. Stir in the corn flour, ground millet flour, cayenne, and the remaining ½ teaspoon salt.

Line a 9-inch square pan with parchment and pour in the potato mixture. Spread it evenly and let the mixture cool to room temperature. Chill in the freezer for 20 minutes.

Once the potato mixture is frozen, cut it into 1-by-½-inch tots. Line a baking sheet with parchment and set aside.

Heat at least 2 inches of oil in a heavy-bottomed pot to 370°F. Fry the tots in batches, being sure not to crowd the pot, until golden brown, about 1 to 2 minutes. Remove the tots with a slotted spoon and place them on the prepared baking
sheet. While they are still hot, season them to taste with salt and pepper. Repeat with the remaining tots.

Serve immediately or, to freeze for storage, let the tots cool on the baking sheet. Once the baking sheet is cool, place it in the freezer for 1 hour. Transfer the frozen tots to a resealable storage bag and keep them in the freezer for up to 3 months. Before serving, reheat in a 400°F oven until crispy, about 5 to 8 minutes.

Although homemade powdered sugar will never be quite the same as the blindingly white stuff you buy at the store, I think the difference in flavor will convert you. Plus, it’s easier to make than you might think. Any fine-grain sugar will work; try using a fine beet sugar or granulated fructose if you want bright white powdered sugar, or opt for rapadura (which has a great, rich flavor) if color is not as important to you
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Place the sugar in a blender, up to 1 cup at a time, adding the cornstarch to help keep the sugar from caking, and pulse until you get the desired texture. Stop the blender occasionally and shake it, to make sure no sugar crystals are stuck in the corners, before continuing to blend. To get the finest powder, blend for 5 to 10 minutes. Let the sugar settle for a minute or two before removing the lid, or you may end up inhaling sugar dust. Keeps well in an airtight container for months.

Before I tell you how to replace it, let me start with a word or two on corn syrup. Typically, corn syrup that you buy in the store is not the same as the high-fructose corn syrup that is so prevalent in processed foods. Corn syrup is simply fructose made from corn that has been converted to keep in a non-crystallized form. Inverted sugars, like corn syrup, are important in creating smooth textures in candies and confections. However, corn syrup doesn’t add much nutritional value, and it is a high glycemic index sugar. Instead, you can make your own sugar syrup from evaporated cane sugar, a little acid (such as lemon juice), and water. I like to also add a little brown rice syrup in mine to help prevent crystallization, but you can make this syrup without it as well
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Combine the sugar, cream of tartar, brown rice syrup, if using, and water in a heavy-bottomed pot, stir to combine, and affix a candy thermometer to the side of the pot.

Over medium heat, bring the mixture to a boil. Use a moistened pastry brush to brush down any errant crystals that form on the side of the pot. Do not stir.

Continue to simmer, making sure no crystals form, until the mixture reaches 238°F. Remove from heat, moving the mixture as little as possible, and let cool without touching. This syrup can be stored in an airtight container at room temperature indefinitely, but it will crystallize over time.

While it may be simpler to just pick up a can, homemade sweetened condensed milk is far more satisfying (and you know where your milk is coming from!). Even better, you can cook it an hour or so longer and make your own irresistible Dulce de Leche
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Place the milk and sugar in a heavy-bottomed pot over medium-low heat. Stirring often to prevent scorching, bring to a low simmer. When you begin to see steam, reduce the temperature to low and continue to cook until the mixture has reduced to a little less than 1 cup and is a light tan color, about 2 hours, checking in and stirring every so often.

Remove the pan from the heat and stir in the butter and vanilla. Cool before storing, covered, in the refrigerator, for up to 2 weeks.

Evaporated milk is sweetened condensed milk’s unsweetened cousin. Milk is ever so slowly heated to reduce to a slightly thicker version of itself
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Place the milk in a heavy-bottomed pot over medium-low heat. Stirring often to prevent scorching, bring to a low simmer. When you begin to see
steam, reduce the temperature to low and continue to cook until the mixture has reduced to a little less than 1 cup, about 2 hours, checking in and stirring every so often. Cool before storing, covered, in the refrigerator, for up to 2 weeks.

For the perfect mocha or glass of chocolate milk, try this homemade chocolate syrup
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In a heavy-bottomed pot over medium heat, combine the water, sugar, and brown rice syrup. Whisk in the cocoa powder, espresso powder, if using, and salt and bring to a low boil.

Remove the mixture from the heat and stir in the chocolate. Let the syrup stand for about 30 seconds and stir until smooth. Cool before using and store, covered, in the refrigerator for up to 1 month.

This recipe makes a thick syrup that becomes spreadable when cooled. It’s as good warmed up and poured over ice cream as it is spread on cookies. For a slightly thinner caramel sauce, bring the initial temperature to 240°F
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In a heavy-bottomed pot over medium-low heat, warm the heavy cream and 3 tablespoons of the butter until the butter melts. Add the vanilla and salt, remove from the heat, and set aside.

In a separate heavy-bottomed pot, combine the sugar and brown rice syrup. Bring to a boil over medium heat, reduce the heat to medium low, and, without stirring, simmer until the mixture reaches 280°F. Remove the sugar mixture from the heat and carefully add the cream mixture to it. Exercise caution, as the mixture will bubble fiercely. Stir until the mixture is smooth. Place the pot back over medium heat and bring the mixture to 240°F, stirring occasionally. Stir in the remaining 3 tablespoons of butter. When the butter is entirely incorporated, remove the mixture from the heat. Allow the mixture to cool only slightly before transferring to a glass container for storage. Store in the refrigerator for up to 1 month. The sauce can be reheated in the microwave to soften when needed.

Like most commercial snack cake crème, this recipe contains no cream. Unlike a surprising amount of commercial snack cakes, however, this recipe does not contain beef suet. Health food? No. But a whole lot less gross than what you might find in many store-bought brands
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Combine the flour and milk in a saucepan over medium heat to form a thin, pale paste, about 4 to 5 minutes, stirring constantly. Be careful not to brown the roux. Stir in the sugar and continue to cook until smooth, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Cover and refrigerate to cool completely.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter and coconut oil until light, about 1 minute. Add the cooled flour paste and beat until creamy, about 5 minutes. Store in an airtight container at room temperature for up to 2 days.