Fireman Sandwiches - Lemon Marshmallows

It's been a cold and rainy day. My daughter and one of her roomies are up from UofA for a long weekend and were totally bummed to be stuck inside.

This is another recipe with a family history. These sandwiches were made on a regular basis for a long time. They became "Fireman Sandwiches" the night my great aunt Nettie Peaches made them for some volunteer firefighters who were battling a blaze at a neighbor's house. They're simple, they're delicious, they're perfect for a rainy day. The lemon marshmallows is because a neighbor with trees in anticipation of tonight's wet freeze has been picking like a demon to try and save as much of his crop as he can. He brought me almost a double bushel of Meyer lemons. Be expecting lots more lemon food posts this week.

INGREDIENTS

6 French rolls (sourdough rocks too)
1 medium can Las Palmas Red Chile Sauce
1 medium brown onion diced medium
1 can of olives chopped
1 lb grated extra sharp cheddar
1 lb grated monterey jack

Heat your oven to 350°. Slice the rolls in half horizontally and pick out the center from both the top and the bottom halves. Mix all the other ingredients evenly and fill the rolls with the mixture. Put on a baking sheet that has been lined with foil (these can leak while they are baking and you'll never get the melted cheese off by scrubbing). Bake for twenty minutes or until the filling is completely melted and hot all through.

Serve.

LEMON MARSHMALLOW INGREDIENTS

Cooking Spray
1/4 cup confectioners' sugar
2 (1/4-ounce) envelopes unflavored gelatin (about 2 tablespoons)
1/2 cup lemon juice
1 3/4 cups sugar
3/4 cup light corn syrup
1/2 cup cool water
1/4 teaspoon salt
1 tablespoon grated lemon zest

Lightly spray a small baking sheet with the oil and set aside. Sprinkle with a light coating of confectioners' sugar using a fine mesh sieve.

In the bowl of a stand mixer, combine the gelatin with the lemon juice and set aside. Place a 2-quart (non-reactive) saucepan over medium-heat, and add the sugar, corn syrup, water, salt, and lemon zest to the pan. Stir the contents of the pan occasionally until the sugar dissolves. Increase the heat to high and continue to cook, without stirring, until a candy thermometer inserted into the syrup reads 250°.

Start the mixer on its lowest speed. Remove the syrup from the stove and slowly drizzle into the bowl of the electric mixer to combine with the gelatin. Be sure to add the syrup in a slow and steady stream until it is all incorporated. Once the syrup is combined with the gelatin, begin to increase the speed of the mixer until it is on maximum. Beat the candy until the mixture becomes white in color and nearly triples in volume, about 15 minutes, a little longer won't hurt anything. It will only help to cool and stiffen the fluff.

Transfer the marshmallow to the prepared pan, and using a rubber spatula, coated with oil, spread the mixture into the pan trying to keep it even in thickness. Wet your hands and press the marshmallow into the corners of the pan, and try not to curse too much. Sprinkle with the remainder of the confectioners' sugar and allow the marshmallow to rest, uncovered, overnight.


Release the marshmallow from the pan and place on a cutting board. Cut the marshmallow into 1-inch squares and toss each piece in confectioners' sugar before serving. Marshmallows will keep for up to 1 week in an airtight container at room temperature.

You simply have to try these to appreciate how wonderfull they are.


3B's