| Show C2 — The Herald Journal Logan Utah Tuesday November 25 2003 MM® ©®iro®iratio®iros ccaiiraCs ©nod ftlhi® psaottoott CONCORD il N I Ali - Peter Hail moved in the I'nilal Stales from Ci recce in 1925 initially settling in Lawrence Mass where' he worked for a large eandv manufacturer and learned the When brothers JclT and Mike! Hart took over their lamily's chocolate and candy business they wanted o remain true to the principles and practices V trade their grandfather followed Two years later he moved to : w hen he opened it in 927 Concord and started his own During the holidays that adherence to tnidition at (Iran- - candy and icccrcumxhop on a iie: State Candy Shoppe 'can be1’ tiny side street in the state capital Granite State Candy as'eshuusting us it is reward- : has been in the same store- ' v v ing M: week the Bails niea- - j front recently significantly:'" sure chop melt boil stretch expanded ever since But the shop hasn't offered and mold more than 3 tons of chocolate and sugar into can-- " ' its homemade ice cream and X ' dies and other confections by caridy toppings since 1939 hand using equipment nearly'! - “At that lime World War II V a century old And thai barely' &K was taking place and there ' was rationing" Jeff said "1 Id keepspace with' demand reaches 3(H) I repeat the same test This time the sugar should be very hard JclT also prefers peanuts ith the brown skins saying that as (hey cook they give the candy a deeper peanut flavor Once the nuts and sugar have become a molten mix- ture the brothers carefully pour it onto a thick lightly oiled marble table Working ' quickly with heavy gloves pull and stretch the thick mixture into sheets as it ' hardens! ' “The old candy makers ' w ' 1 Peanut Brittle ’ (Preparation I hour 40 utes 40 minutes active) 3 cups sugar ' 1 cup light com syrup 12 cup water 4 12 cups 4 tahlcspttons unsalted min- but- ' ter 2 teaspoons baking soda two when theyonfy had marble 1 Coat ' tables to use (hey would 7 ' baking pans with huikea few batches of brittle " ' nonstick baking spray ' In a heavy to warm up the table then saucepan '! after-lid g com- with the come in a : back they’d M noon and make hard candy !)' bine sugar ci water! Cover whichneeds to stay warmer" !! said the mixture t Jeff workweeks The jcouldg’t 'gpt enough sugar'and flame about 5 minutes')Jeff's luck' with sugar! mean that even surrounded byi$? cream to dp both (ice cream d'V 7 extends beyond his waistline' Stir occasionally duringthis ' ' mountains of chocolates! hard !” and candy ) so he had to'' ' ' time He Said he never tires of candies and freshly roasted !r! decide” ‘V nuts JclT usually loses weight the Once the boiled visit sweets has recent to a During sugar I have excellent' the leave covered demonstratbrothers "And between Thanksgiving and saucepan shoplhc and cook for an additional teeth"’ he said smiling "‘Just ed their sugar savvy by whip- Christinas ' ' minute This final minute creone or two fillings’ "When you're here 14 to 16 ping up a batch vf peanut Jeff urges anyone interested ates steam which will dissolve brittle Using an enormous hours a day you can't help but ' balance scale in making his grandfather's burn a couple of calories '! he any sugar crystals that form ' 14 brittle on the side of the saucepan if home at to Jeff measured out said recently pounds peanut ' invest in a Candy fhermome- -' of sugar When Jeff and Mike took any remain use a wet pastry To that he added several brush to wash them into the ter which he said is essential over the business In 1995 their first priority was: learning large ladles of corn syrup then ' for cooking the sugar to the sugar mixture AP photo ' Remove the lid and reduce hefted the kettle onto a gas ' the recipes and techniques right consistency! Candy maker Jeff Bart works freshly made peanut brittle on a marheat to medium Continue For those who must do burner the size of manhole developed by their grandfable table top at Granite State Candy Shoppe Concord NH without he offered a couple cover Once the mixture hit ther Peter Bart Until then boiling until a candy ther- mometer reads 230 F about 230 F he added the peanuts of tips To tell when the most treats were made from! spread the mixture evenly Immediately remove the 230 F dunk aspoon minute' Add the peanuts and and let it come to 300 F heat from the over each pan Allow to cool memory by their father and saucepan ' ' '' in the batch jo coat it with the !' 'stir constantly with a heavy "The secret js to use raw 'Unclefor hour' Stir in the butter and baking ' hot sugar then dip itin ice Wooden spoon until the mix- VlCs really something of an nuts and cook them in the Turn the brittle out of'thie 'soda Mixture will become waters to JO seconds The ture reaches 3(H) F between batch" he explained ‘They art that's going away" Jeff pans and snap it into pieces foamy 13 and 8 minutes The mix- said '‘The artistry is bn the half Jhe mixture in the' The brittle can be stored in an stay in the batch niuch longer': sugar should bepliabie and' Pour ' ture should be a rich golden-- ' stretch to threads !'' and the whole batch tastes' ' stove and it is very' Ameri- center of each baking pan' airtight container for several: ' ! To tell whefi ihe sugar brown ) much m(fe of riustcdnuls" ' ban": Use a heavy spatula to quickly ' weeks' " ! - 1 low-sid- ed tight-fittin- j 80-ho- ur ’ : floiyr-mount- ' : - 1 sugar-reache- ' 1 v‘ ! : 1 ' - N E W: Y( )R K CAP) V-- Dec i shins decisions: Crimplica- - : t tions arise when generous to out send buy impulses you fi'Mid books as preiifs lor ' V deserving people Those hnndspirie buniks are so: dcxirable Perhaps sdipeone w ill surprise you with a gift of -- : - ' - i ! ! "HomcBakingrTheArtful of Flour and Tradition Around the World” (Arti- san 20A3 $40) is the rich1! result of huich travel writr irig photography and hak- - : ing by Jeffrey Alford and " give y°u one to keep? &! Here' arc sonie (if the splen did (iptionstiC(insider as' ypu-s - r tions bn Culinary Artistry’! Stewart Taborj & Chang 2003 $50) is a' very refined-'' e color collection pf abstracted and photographs made)!-' l'stylized compositions of you might ingredients up v see listed in recipes each with a piwtie s caption on the facing page There's not a dish in sight aspracfical as a literal 'nothing ' ' recipe the ingredients look as if they're floating in an artistic ' vuidWhat anchcirsthe ' !' images arc' the sensual Vrefiections" of the subtitle ' T': the comtheir with captions ' ments on flavor or textureGagnaire is a French chef- ! -- !! 1 - ! full-pag- ' the boiik's intniductidn there r Winning Styles' Cook- is also tn essay ahtiut him by book: Recipes From the French food writer Benedict James Beard Foundation' Award-Winnin- g Chefs” ' Beauge: the' airily beautiful photographs are the' Work tif (Feeding Frenzy Inc 2003 Jeiin:Louis Bl(k:h-Lain- e tj $42) is guaranteed to carry - ! " - makes a handsome gift for gourmets Food-orvthe-pa- ge ’ - v'-'!- ! '' ! ' " Naomi Duguid award-wi- n ning C(iokl(M)k writers They really have' cpvered the world as moire thtin 2(X'l careful recipes shovv with with spring vegetables! A companion bturk to this " could be "The Great Book of1 French Cuisine" (Vendome 2003 $35) based onjhe 1966 Pej-- " original by Henri-Palaprat in a new edition revised byJercmiah Tower-ul about thecullureswhich pro-'- :' duce themand about individ- uals they met Their photos perfectly complement the text with' close-up- s of baked alternating with land- scapes and local color — shots !of balloon sellers in the Philippines a biiulangerie in Brittany mountain ranges mellow orchards cbn-fectio- ns ! ' the')--fritn- points ouLlhal ' theyear' the 00th ''-i anniversary of James Beard’s birth and tlie book is a tribute to the man who is considered I the father of American cook- ing as well as to the Chefswho have been honored with the awards namCd for him 2(X)3 marked 1 ! si’ 4 ‘in X-- -- -- ' “Great French Chefs and Their Recipes” (Flammari- on 2003 $40) has text by Jean-LouAndre and lavish 770-569- Licaied in HyJif i J S200 CHILDREN illr ! souoB — PIRATES OF THE KpEAT CPEAT SEATS GPEAT PICT'JPE CARIBBEAN (M3t - gift certificate Natali Iriytor Call Today 00T hJ ! 1 '' : UTAHB752T3072 'ADULTS S3 Matinee Seat s $2 00 s All ULl WESTATES I HKA I KKS 5 Park’-’- ' Select WhtOicaun(Dcy StiowS4 50 ticUiQitnaal mwwnoiwlCBii W Hal line LOGAN ART Cl HIM A Cache Valley Civic Ballet 795 North Main Mystic River ’ Presents X ' tat yi is photography by Jean-Fracois Mallet that convey a strong sense of style arid place: very French very - n- S33 W Ptavidmca N TOO Cat In Tim Hat ! wot Matrix Ravollioni Iilu UO Love Actually 14 4 'Vl rm Elff m 11 en IO reeifVHi lAfVnwiSe 1 ‘ t )l Tt ' 40 Ma iler And A f iIO ' Commander nievw fi Owe'fA'titwi lelnu 7:30 pm Saturday Nov 29th 1:00 pm & 7:30 pm i Radio ao I syo 40 s Ky jo van Ifl ' ' SOtjP7& vo m Runaway i n 4Jury 'i Monday Dec 1st Journal $100 OFF chan i 9&iiay Sjxciaf Ttfyffc JHtuft Receive so: off your Masuge whefi you buy i "'i-- incxi'1'ix I Friday Nov 28 th Horald ' j Thanksgiving weekend tProviOedby vj INDOOR GOLF : ! '' op Cache is a siiindard reference with its definitions of cuisiries ' and techniques and about 800 Classic recipes r This - t instructions for making' delcc- - vi table specialties from Taipei coconut buns to New England -brown bread from Beirut tahini swirls to Kazakh driedV fruit pastries and Welsh eakes!The authors tell stories )v about the breads' arid jams restaurateur: he has written conviction With text by Eliii Jeffords it offers about 100 recipes contributed by 21 ' top chefs from across the country who have won the prestigious Beard awards names include Charlie Trotter R’ock Bayiess and Lidia Bastianich All the!?' chefs' are shown!-awork and off duty in glossy phtiUts by John Ormond us tire their ' V" mouthwatering dishes K Thc bx)k is also a com- - Y£ " i incm()ralrori'Ah()tein true to the food and its v essence ' The 15 chefsare shciwri in ?' their resiaiinints’ locales be' it Biarritz or Lyon or Corsica in personal portraits their food is carefully displayed too' Recipes thatcalL for pigs' feet and goose grease tire perhaps more jikely to he arnKhair reading for American cooks'! but anyone could make a stab at the french fries with sea salt the eggs en cocotte with shrimps or cabbage stuffed'?' 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