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   BACK TO HOLIDAY BAKING 2008
Chef Judy Malafa formerly of Graham Elliot  Chicago, IL
Chef Judy Malafa
Graham Elliot
217 W. Huron Street
Chicago, IL 60610
(312) 624-9975

+ Click image to enlarge

Spiced Krispie Treats
Chef Judy Malafa formerly of Graham Elliot – Chicago, IL
Adapted by StarChefs.com
November 2008
Yield: 40 servings

INGREDIENTS
Spiced Krispie Treat:
12 ounces butter, browned
2 tablespoons cinnamon
2 tablespoons cloves
2 tablespoons nutmeg
1 tablespoon plus 1 teaspoon salt
24 ounces mini marshmallows
12 cups rice cereal

Marinated Strawberries:
2 pounds strawberries, diced
2 cups sugar
1 tablespoon salt
Balsamic vinegar, to taste

Condensed Milk Ice Cream:
28 ounces condensed milk
56 ounces half and half
2 tablespoons ice cream stabilizer

METHOD

For the Spiced Krispie Treat:
Brown butter in a large pot and turn off heat. Add cinnamon, cloves, nutmeg, and salt. Stir in marshmallows until melted. Stir in rice cereal and spread onto a greased half-sheet tray. Cool at room temperature until hardened.

For the Marinated Strawberries:

Toss all ingredients together at room temperature and marinate for at least 30 minutes.

For the Condensed Milk Ice Cream:

Combine all ingredients in a large pot and heat until stabilizer is incorporated. Freeze base for 8 hours (or overnight). Spin in ice cream maker according to manufacturer’s directions. (Note: Malafa freezes her base in deli cups and spins in Pacojet just before service.

To Assemble and Serve:
Cut spice krispie treats into 1-inch squares. Arrange 5 of them on the plate with marinated strawberries and a big quenelle of condensed milk ice cream.


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