SPOON LICK’N GOOD!
By
Gerry Niskern
When you were a kid, did you call dibs on the spoon or the bowl when your mother was finishing up a sweet dessert? Nothing tastes as good as the tasty drops clinging to the beaters too.
My kids always loved that privilege, but so did the big kid in the house, their Dad. When they were all grown up and gone, and I was making something sweet, I could always count on him calling out, “anything to lick yet?”
The licking was good when Christmas timed rolled around and my mother started on her annual candy making. We watched as she cooked a boiling clear fondant to the right point, poured it onto a large platter and then beat it to a creamy, white constancy. Sometimes she stuffed the fondant into large dates. But best was when she worked chopped Black walnuts into the mass and then made a long log and sliced it in pieces. Out of this world good!
But that was not all of her repertoire. She cooked chocolate fudge before the days of short cuts and her heavenly divinity was good licking too.
Of course, I made all of those for years, but one year I tried a new recipe out of the newspaper. It became a family favorite. Pralines. Not the traditional Southern kind that you buy in New Orleans, made with brown sugar and cream. No. My new experiment was made with pecans, buttermilk and white sugar. They are tricky because you have to cook the mixture to the “perfect” temperature, let it stand for just the right amount of minutes and then beat it hard and smooth. If you have judged everything right, you then quickly drop spoonfulls out on a flat surface. If you can start picking them up immediately. Success! And the best part for the pan lickers was than the mixture set up so quickly that there was a lot left in the pan.
Old habits are hard to break. I still find myself thinking, when I’ve finished with the beaters, “don’t rinse them. Someone will want to lick them!”
Have you licked any good bowls or spoons lately?