Something For The Elephants Recipes

TIPSY ELEPHANT MARSHMALLOWS

Steps:

• Line a 9-by-13-inch baking dish with parchment paper and lightly brush all over with oil.
• Put the bourbon and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment. Sprinkle the gelatin evenly on top and then stir briefly to moisten it all.
• Combine the granulated sugar, corn syrup and salt in a medium saucepan with 1/4 cup water. Bring to a simmer over medium-high heat while stirring, then stop stirring and continue to boil until the mixture reaches 240 degrees F on a candy thermometer (soft-ball stage). Remove from the heat and let the bubbling subside.
• Turn the mixer to low and slowly add the hot syrup so that it pours down the side of the bowl into the gelatin mixture. When all of the syrup has been added, gradually increase the speed to high and beat until stiff, about 12 minutes. Beat in the vanilla.
• Spray a rubber spatula with cooking spray and scrape the marshmallow mixture into the prepared baking dish with the spatula. Use oiled fingers to smooth the marshmallow into the dish. Let it air dry for at least 6 hours and preferably overnight.
• Combine the confectioners' sugar and rice flour in a small bowl. Turn the marshmallow out onto a surface coated with some of the confectioners' sugar mixture. Spray a 3- to 6-inch elephant-shaped cookie cutter with nonstick spray on both sides. Cut out an elephant from the marshmallow and gently toss in the bowl with the remaining confectioners' sugar mixture, coating all of the cut edges. Re-spray the cutter before cutting out each elephant and coat each thoroughly in the mixture.
• Pack or bag the marshmallows with a little extra confectioners' sugar.

ELEPHANT STEW

Steps:

• Cut elephant into bite-size pieces.
• This takes about 2 months.
• Using large kettles, simmer equal parts elephant and vegetables with enough broth to cover.
• Cook for a couple days.
• If more are expected add the rabbits, but do this only if necessary.
• Most people don't like to find hare in their stew.

MARSHMALLOW FONDANT ELEPHANTS

Steps:

• For the marshmallow fondant: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
• Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
• Remove a 1-ounce piece from the fondant ball (about 2 tablespoons). Color the 1-ounce piece bright pink (about 3 drops), rolling and kneading to evenly incorporate the color. Work in a little confectioners? sugar if the moisture from the food coloring makes the fondant too soft. (Wear plastic, disposable gloves and wash your hands well between colors so as not to bleed colors.) Pull off an almond-sized piece from the large white piece of fondant and color dark black (about 2 drops), working in additional confectioners' sugar if needed. Color the remaining fondant bright blue (about 6 drops), working in additional confectioners' sugar if needed.
• For the elephant head, trunk, ears and legs: Divide the blue fondant into 6 pieces. Cut 1 piece in half. With greased hands, roll a half into a head with an elongated trunk and transfer to a parchment-lined baking sheet. Use a wooden skewer to poke 2 nostrils in the end of the trunk. Divide the remaining half into 4 pieces: roll 2 pieces into stubby legs. Press together to join in a "v" shape. Roll and flatten the other 2 pieces into large round ears, about 1 1/2-inches in diameter. Repeat with the remaining 5 pieces of blue fondant.
• For the inside of the ear: Divide the pink fondant into 12 pieces. Roll and flatten 2 pieces of pink fondant into rounds a little smaller than the blue ears and stick them in the middle of the blue ears. Repeat with the remaining 10 pieces.
• Build the elephants: Arrange a set of legs on the parchment, "v" point-up. Arrange the ears above the legs so that they are just barely touching. Rest the head on top of the ears and legs, pressing lightly to adhere. Drape the trunk over one of the legs. Use a 1/4-inch round pastry tip to make toe indentations in the tip of each leg. Roll 2 tiny black balls and press in to adhere.
• Repeat with the remaining fondant to make 5 more elephants.
• Let the elephants dry, uncovered, overnight.

ELEPHANT STEW FOR A CROWD

Steps:

• Cut elephant into bite size pieces.
• This should take about 2 months.
• Add enough brown gravy to cover.
• Cook over hot fire for 3 weeks.
• This will serve 3800 people.
• If more are expected, the two rabbits may be added, but do this only if necessary as most people do not like to find hare in their stew.