Moonshine Marshmallows
I was originally inspired by the recipe for Blue Bottle Coffee’s moonshine marshmallows, but after making it multiple times, and failing, I finally had to admit defeat. But that doesn’t mean I can’t use the name, now does it? A moonshine marshmallow certainly sounds much more intriguing than a bourbon marshmallow.
This is my first entry for a giftable holiday treat, and a winning one it is at that. These marshmallows look adorable, feel as soft as, no, wait, softer than pillows, and taste incredibly luscious.
Imagine creamy hot chocolate spiked with bourbon marshmallows… perfect for sipping in front of a wood-burning fireplace. Or for those of us who don’t have wood-burning fireplaces, our radiators. Actually, that’s the last place I want to be when it’s on; our apartment is hot enough as it is.
These also taste great in adult-flavored s’mores. (And if you use a 9-inch square baking pan instead of 8-, they cut into perfect-sized squares for the graham crackers.) To toast them, because again, there’s no wood-burning fireplace in my dinky little apartment, I pop them in the toaster oven where they do that funny expansion thing, bubbling and swelling like they’re about to come alive, and let them slowly turn buttery-brown. By then, the s’mores is a hot mess, melted chocolate and gooey marshmallow everywhere. It’s pretty much perfect.
Homemade marshmallows are pretty much perfect.
There’s no need to stick to bourbon. I imagine Bailey’s would work wonderfully. Or kahlua, or anything besides vodka (which doesn’t taste like anything except alcohol). You don’t even have to use alcohol at all—I imagine the recipe would work just as well with water—but what’s the point? Actually, scratch that. I’m not judging. I’m not the biggest fan of alcohol-tasting desserts. (But this one’s different, I swear!)
If you’re going to make substitutions with the sugar, I would advise against maple syrup. It tends to crystallize, and form razor shards. I cut myself on a piece, and it looks and feels like a paper cut. (They’re the worst!) I was initially uncomfortable with the idea of using corn syrup, but David makes a good case for it, and especially after my incident with the the maple syrup, I decided to just swallow my unease and pour it all in. The entire cupful.
MOONSHINE MARSHMALLOWS
Adapted from Epicurious
Makes 16 2×2-inch marshmallows or 64 1×1-inch marshmallows
Ingredients:
- 3 (1/4-ounce) envelopes unflavored gelatine
- 6 Tbsp bourbon, divided
- 1-1/2 cups sugar
- 1 cup light corn syrup
- 1/2 cup + 2 Tbsp water, divided
- 1/4 cup corn starch
- 1/4 cup confectioners sugar
Tools:
candy thermometer
Directions:
Line an 8-inch square baking pan with 2 sheets of parchment paper (completely covering all the edges inside the pan). Lightly oil the sides and bottom of the pan.
In a separate bowl, sift together the corn starch and confectioners sugar. Sift enough of this mixture into the prepared pan to completely and generously cover the bottom. Reserve the remaining cornstarch mixture.
Sprinkle gelatin over 3 Tbsp bourbon and 5 Tbsp water in bowl of mixer and let soften while making syrup.
Stir together sugar, corn syrup, a pinch of salt, the remaining 3 Tbsp bourbon, and the remaining 5 Tbsp water in a medium heavy saucepan (I used a 4-quart saucepan and it barely contained the liquid when it boiled up). Boil over medium heat, without stirring, until candy thermometer registers 238 to 240°F. Remove from heat.
With mixer at low speed, pour hot syrup into gelatin mixture in a slow stream down side of bowl. Increase speed to high and beat until very thick and mixture forms a thick ribbon when beater is lifted, 11 to 13 minutes.
With a lightly oiled spatula, scrape marshmallow into baking pan and smooth the top. Let stand, uncovered, at room temperature until surface is no longer sticky, 2 to 3 hours.
Remove from pan and carefully peel away the parchment paper. Dust the top and all the edges with the remaining corn starch mixture. Using a knife or scissors dusted with the corn starch mixture, cut the marshmallow into whatever shape you’d like. Dust all cut edges with the corn starch mixture to prevent sticking.
These should last for about a week or so, if kept in an airtight container at room temperature. If stacking the marshmallows, line between layers with parchment paper.
Is Sauerkraut Safe for Acid Reflux? Benefits and Risks
Sauerkraut, a popular fermented food made from cabbage, has been praised for its potential health benefits, including improving gut health, boosting the immune system, and offering a rich source of probiotics. As with any food, those dealing with acid reflux or gastroesophageal reflux disease (GERD) may be concerned about whether sauerkraut is safe to consume, given its acidic nature and fermentation process.
In this article, we will explore the effects of sauerkraut on acid reflux, the potential benefits, and risks of including sauerkraut in an acid reflux-friendly diet, and offer practical tips on how to incorporate it into your meals.
What is Sauerkraut?
Sauerkraut is made by fermenting finely chopped cabbage with salt, a process that promotes the growth of beneficial bacteria, or probiotics. This fermentation process not only enhances the flavor but also increases the nutritional value of the cabbage, providing a source of fiber, vitamin C, and various B vitamins.
The probiotics in sauerkraut, such as lactic acid bacteria, support digestive health by promoting a healthy balance of gut bacteria. This can improve digestion and immune function. However, as a fermented food, sauerkraut has a distinct tart, sour taste due to the lactic acid produced during fermentation.
Is Sauerkraut Acidic?
Sauerkraut’s acidic nature stems from the lactic acid produced during fermentation. As a result, sauerkraut has a low pH (usually around 3.0 to 3.5), making it acidic. This can raise concerns for individuals with acid reflux, as acidic foods may exacerbate the condition by irritating the esophagus and increasing acid production in the stomach.
However, the acidity of sauerkraut is not the only factor to consider when evaluating its impact on acid reflux. The presence of probiotics and other nutrients in sauerkraut may play a significant role in how it affects digestion and acid reflux symptoms.
Related to Read: Sauerkraut for Acid Reflux: A Tangy Delight or a Heartburn Trigger?
Sauerkraut and Acid Reflux: The Potential Benefits
While sauerkraut is acidic, it may offer several digestive health benefits that could help manage acid reflux symptoms for some individuals. Let’s explore how sauerkraut could be beneficial:
- Probiotics and Gut Health:
- Sauerkraut is a probiotic-rich food, meaning it contains beneficial bacteria that can improve gut health. Research has shown that a healthy gut microbiome can play a role in preventing and managing acid reflux. Probiotics may help balance the gut flora and promote better digestion, which could reduce the likelihood of reflux symptoms.
- Improved Digestion:
- The probiotics in sauerkraut help break down food more efficiently, reducing the burden on the stomach. This could lead to improved digestion, helping to prevent bloating, indigestion, and acid reflux symptoms. Sauerkraut can also support overall gastrointestinal health, contributing to smoother digestion.
- Anti-Inflammatory Effects:
- Sauerkraut contains antioxidants and compounds that may help reduce inflammation in the digestive tract. Chronic inflammation in the esophagus is a key factor in acid reflux and GERD. By reducing this inflammation, sauerkraut might provide some relief for those with acid reflux.
- Alkalizing Effect After Digestion:
- Although sauerkraut is acidic in nature, fermented foods can have an alkalizing effect on the body once digested. This means that after the fermentation byproducts are processed, the body may experience a reduction in acidity, which could benefit those with acid reflux.
Author Tip: 7 Kinds of Foods to Avoid with GERD
Sauerkraut and Acid Reflux: The Potential Risks
While sauerkraut offers several digestive health benefits, it may not be suitable for everyone with acid reflux. Here are some potential risks to keep in mind:
- High Salt Content:
- One of the primary concerns with sauerkraut for individuals with acid reflux is its high salt content. Too much salt can contribute to water retention and high blood pressure, and may also irritate the stomach lining. Some people with acid reflux may be sensitive to salty foods, which could worsen symptoms like bloating and indigestion.
- Fermented Foods and Gas Production:
- Sauerkraut contains fiber and fermented sugars (oligosaccharides), which can produce gas during digestion. For some individuals, this may lead to bloating, discomfort, and increased pressure on the stomach, which could trigger acid reflux or worsen existing symptoms.
- Acid Sensitivity:
- While sauerkraut may be beneficial for some, its acidic nature might aggravate symptoms in others. If you are sensitive to acidic foods, sauerkraut could potentially worsen acid reflux by increasing stomach acidity or irritating the esophagus.
- Portion Control:
- Consuming large amounts of sauerkraut in one sitting could potentially lead to indigestion or exacerbate acid reflux symptoms. Moderation is key when incorporating sauerkraut into your diet.
How to Include Sauerkraut in an Acid Reflux-Friendly Diet?
If you have acid reflux but would like to try incorporating sauerkraut into your meals, here are some practical tips:
- Start with Small Portions:
- Begin with small amounts of sauerkraut to see how your body reacts. If you experience any discomfort, it may be best to reduce your intake or avoid it altogether.
- Choose Low-Sodium Sauerkraut:
- Look for low-sodium or homemade sauerkraut options to reduce the amount of salt in your diet. Excessive salt can aggravate acid reflux symptoms.
- Pair Sauerkraut with Alkaline Foods:
- If you’re concerned about the acidity of sauerkraut, pair it with alkaline foods like leafy greens, cucumbers, or bananas. This can help balance out the acidity and create a more reflux-friendly meal.
- Avoid Sauerkraut on an Empty Stomach:
- For some people, eating sauerkraut on an empty stomach might trigger acid reflux symptoms. Try consuming it with other foods to reduce the likelihood of irritation.
Author Tip: 7-Day Meal Plan For Gastritis
Scientific Research on Sauerkraut and Acid Reflux
While there is limited specific research on the effects of sauerkraut on acid reflux, studies on fermented foods and probiotics provide some insight:
Study 1: Probiotics and GERD A study published in the World Journal of Gastroenterology suggests that probiotics may help manage symptoms of acid reflux and GERD. Probiotics improve gut health and digestion, which could lead to fewer reflux episodes. As sauerkraut is rich in probiotics, it could potentially support these benefits.
Study 2: Effects of Fermented Foods on Digestion Research has shown that fermented foods like sauerkraut can support digestion by introducing beneficial bacteria into the gut, which aids in the breakdown of food. This could help reduce digestive discomfort and prevent the build-up of stomach acid, a key contributor to acid reflux.
Conclusion
So, is sauerkraut safe for acid reflux? The answer depends on your individual sensitivity to acidic foods and your overall digestive health. While sauerkraut’s acidic nature and high salt content might trigger reflux symptoms in some individuals, its probiotic-rich composition can offer potential benefits for others by promoting better digestion and a balanced gut microbiome.
If you have acid reflux, it’s best to start with small amounts of sauerkraut and pay attention to how your body reacts. Choosing low-sodium varieties and pairing sauerkraut with other alkalizing foods can help make it a more reflux-friendly option.
As always, consult with a healthcare provider before making any significant changes to your diet, especially if you have chronic acid reflux or GERD.