Tidings Magazine

Homemade marshmallows may seem to be the domain of those with way too much time on their hands, but they are blissfully easy to make and even easier to enjoy. Originally made from the gummy root of the marshmallow plant, they are now made by aerating a sugar and gelatin syrup. Careful with the icing sugar: answering the door with a dusting of white powder on your face and hands will cause visitors to wonder what kind of operation you’re running exactly.

This is an old family recipe that doubled as a Christmas pudding. You will note that it contains no plums. No, I don’t have the answer. As a surprise for the kids — and perhaps as an incentive for them to keep eating! — we used to wash up some nickels and dimes, wrap them in foil and add them to the final mix. In these inflationary times, you may wish to consider loonies and toonies!

This classic French dessert was created in the 1870s, inspired by the “belle Hélène,” the handsome title character of an opera by Jacques Offenbach — the original composer of French cancan music. While poaching fruit may seem like something you’d reserve for newborns and nursing homes, you’ll be singing (and possibly cancanning) when you see the result, as delicious as it is visually stunning. This recipe is adapted from a beautiful and elegant book, The Seven Sins of Chocolate.