Alton Brown's Valentine Day Recipes

As promised, here are recommended recipes you can make for your Valentine from the host of Good Eats!

Lemon Drops

1-1/4 cups water, divided
8 envelopes gelatin
1-1/4 cups sugar, divided
1/4 cup freshly squeezed lime juice
1/2 cup freshly squeezed lemon juice
2 tablespoons grated lime zest
2 tablespoons grated lemon zest
1/4 teaspoon Diamond Crystal kosher salt

Combine 1/2 cup of water, gelatin, lime juice and lemon juice in a 2-quart saucepan. Set aside.

Combine remaining 3/4 cup of water and 1 cup sugar in another 2-quart saucepan; place over medium heat and stir until sugar dissolves. Bring to a boil, put on lid, and cook for 3 minutes. Remove lid, place candy thermometer on side of pan and cook until it reaches 300 degrees. Remove from heat, add to gelatin mixture, return pan to low heat and stir constantly in order to dissolve gelatin completely. Add lemon and lime zest and stir to combine. Pour mixture into an 8 x 8 pan and cool to room temperature. Do not refrigerate.

Combine the remaining 1/4 cup sugar and the salt in a bowl. Once cooled, cut into cubes and toss to coat in the mixture. Serve immediately or store in airtight container for up to 4 days. Stored lemon drops may need to be re-coated with sugar and salt mixture before serving.

Yield: 64 1-inch pieces
Preparation time: 20 minutes
Cooking time: 10 minutes
Non-active time: 2-4 hours to allow setting


Tempting Salted Caramel Apple Rings

1 medium apple, Braeburn, Gala or Fuji
1/4 cup dark brown sugar
1/2 teaspoon Diamond Crystal kosher salt
Pinch freshly ground black pepper

Slice the apple, across the equator, into 1/4 to 1/2 inch thick rings. Remove the seeds. Combine the brown sugar, kosher salt and black pepper in a small bowl. Sprinkle the mixture onto the rings. Using a torch, heat the sugar until it melts and caramelizes. Serve immediately.

Yield: 2 servings


Kosher Salt-Frosted Peanut Brittle

7-1/2 ounces roasted peanuts
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1 teaspoon vegetable oil, plus additional for coating spatula
1 pound 6 ounces granulated sugar
12 ounces water
2 teaspoons Diamond Crystal kosher salt

Combine the peanuts, cayenne pepper and cinnamon in a small bowl and set aside.

Line a half sheet pan with a silicone baking mat.

Place a 3-quart sauce pan inside a large cast iron skillet. Add the sugar and water to the sauce pan, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover and cook until the sugar is a light amber color, approximately 35-40 minutes. Remove from the heat and stir in the peanut mixture. This will greatly reduce the temperature of the sugar, so work quickly. Once evenly mixed, pour the mixture onto the prepared half sheet pan. Using an oiled spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. Immediately sprinkle the candy with the kosher salt. Cool completely and then break into pieces. Store in an airtight container for up to 10 days.

Yield: 1 1/2 pounds
Preparation Time: 10 minutes
Active Time: 45 minutes