Happy feast of St. John Damascene! On today’s show, Matt Swaim welcomes Dr. Matthew Bunson to discuss the teachings of one of the last Fathers of the Church. Other guests include Rita Heikenfeld with Bible Foods, Gary Michuta from Hands on Apologetics, and pastoral counselor Kevin Prendergast. Plus news, weather, sports, and more…
*****
Collect for the Feast of St. John Damascene
Grant, we pray, O Lord, that we may be helped by the prayers of the Priest Saint John Damascene, so that the true faith, which he excelled in teaching, may always be our light and our strength. Through our Lord Jesus Christ, your Son, who lives and reigns with you in the unity of the Holy Spirit, God, for ever and ever.
*****
RECIPES FROM RITA: PEPPERMINT BARK
ALMOST LIKE WMS SONOMA PEPPERMINT BARK
Williams-Sonoma started selling peppermint bark in 1999. Folks have been trying to duplicate the recipe for years.
Wms Sonoma uses custom blended chocolate – light and dark Guittard and double distilled peppermint oil, along with specially made peppermint candy. So high quality ingredients are a must when making a clone. Also do not use chocolate with palm oil as this may cause layers to separate. Use high quality chocolate with cocoa butter – that insures great flavor and texture.
The recipe uses simple ingredients – it’s the technique that needs to be followed.
Ingredients:
12 ounces good-quality semisweet or bittersweet chocolate, or combo – chopped into 1/2-inch or so pieces
1-1/2 teaspoons peppermint extract – USE PURE PEPPERMINT EXTRACT, Not “flavored” or “natural” – these may contain too much water and may cause chocolate to seize OR few drops food grade peppermint oil
1 pound good-quality white chocolate – (same as above) chopped
into 1/2-inch or so pieces – careful here as you don’t want white chocolate that has a filling in it. Read labels!
About 1/2 to 3/4 cup crushed real peppermint candy – canes are fun to put in baggie and let kids crush
Instructions
Line a 9-by-13-inch baking dish or 8×8 if you want thicker bark with parchment or foil, letting it hang over side for easy removal of bark.
Heat 1 inch of water in a saucepan over low heat until steaming.
Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted (this is called seeding the chocolate and results in a shiny, snappy chocolate) or if not, return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the
Chocolate. Do not rush this step: It may take up to 10 minutes to melt the
chocolate.
Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon peppermint
extract into the chocolate, then quickly pour into the prepared baking dish and spread in
an even layer. Firmly tap the dish against the counter to remove any air bubbles. Now if you like sprinkle on a real thin layer of crushed peppermint – this adds flavor and some folks think it helps the layers stick together.
Set aside at room temperature or in the refrigerator until almost set, about 10 minutes or so. What you are looking for is the chocolate to be firm but just a teeny bit tacky when you touch it with a finger – if it’s too firm or cold the layers may separate.
Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat
the melting process over the steaming water, adding the last cup of chocolate and stirring just like you did with the dark. Dry off the bottom of the bowl.
Stir in the remaining 3/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread
in an even layer. Sprinkle immediately with the crushed candy canes, gently pressing them
into the white chocolate.
Set aside at room temperature until firm, about 1 hour. Lift the bark out of the pan and cut or break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.
*****
