Netherfield Ball White Soup

• 2 1/2 pints veal or light beef stock
• 2 ounces blanched almonds
• 8 ounces white bread, weighed without crusts – approximately the inside of one French country bread from the Harris Teeter bakery 😉
• salt & pepper
• pinch cayenne
• 1 egg yolk
• 1/2 cup sour cream
• 1/2 cup heavy cream
• to serve: lemon wedges, toasted almonds, chopped pistachios, and/or pomegranate seeds

In a medium pot, simmer veal stock, almonds and bread for 20-30 minutes. Blend well in a blender and pass through a sieve back into the pot. Season to taste with salt, pepper, and cayenne, and heat back through.

In a small bowl, lightly beat the egg with a whisk. Ladle hot soup into the bowl a little at a time, whisking constantly, to temper the egg. Pour into pot, stir well, and gently heat for about 10 minutes. Stir in sour cream, and heavy cream, and gently heat through (do not boil).

Serve with lemon wedges and garnishes

The White Witch’s Turkish Delight

• 1 tablespoon vegetable oil
• 3 tablespoons lemon juice (about 1 lemon)
• 4 cups granulated sugar
• 4 1/2 cups water (divided)
• 2 cups + 1 tablespoon cornstarch
• 1 cup + 1 tablespoon powdered sugar
• 1 tablespoon rosewater
• red food coloring

Line a 9×9 baking pan with baking parchment (some hanging over the edge) and set aside.

In a saucepan, mix lemon juice, granulated sugar, and 1 1/2 cups water. Turn heat to medium high and cook, stirring occasionally, until mixture is light amber (LIGHT amber, I think mine went a little long), and a drop of the sugar mixture holds a ball shape when dropped in cold water (240° on a candy thermometer).

In another saucepan, combine 1 cup of cornstarch and 3 cups water and gently stir until dissolved (no lumps). Turn heat to medium and bring to a low bowl, stirring constantly until it is thick. Remove from heat, and stir a bit more, then pour into the sugar mixture and throughly combine.

Put saucepan back on medium heat, bring to a low bowl, and stir constantly for 40 minutes.

Remove from heat and stir in rosewater and several drops of food coloring (just a drop or two for light pink, 6 or 7 for a darker red). Pour into the pan, and spread with a spatula. Whisk together 1 tablespoon cornstarch and 1 tbsp powdered sugar and sift over the top. Let sit uncovered for several hours to overnight.

Use the parchment paper to lift the gelled mixture onto a cutting board. Using an oiled knife, cut into cubes. On a plate, mix together 1/2 cup of cornstarch and 1/2 cup of powdered sugar. In batches, roll the cubes in the cornstarch/powdered sugar and toss lightly in a mesh strainer to remove the excess powder. (You can add another 1/2 cup each of cornstarch and powdered sugar to the plate when it starts to run low).

Store uncovered (like in a paper bag) with a little extra powder.