There are three ways to get to know what a book is all about. Look at the cover only and form a conclusion based upon no factual information. Read the tease on the inside, or back, cover and form a conclusion based upon rumor or gossip. Read the entire book, beginning page to ending page, and form a conclusion on every point of factual information.
As a species, humans are comfortable when they can label each other. That way, they can place an individual into a box or file folder, and know how to deal with them without stress. It is also a form of protection; you know who is just like you, and who to be cautious of because they are different from you. This is what happens when only the person’s outward appearance is looked at, what is “heard” about this person, or garner facts by speaking, and getting to know, someone.
In cooking and baking, the same kind of “judgments” can be made. Does the food look appetizing? Many, if the answer is no, will not try the dish. The same happens if only a little knowledge is known about the ingredients. Who wants to put something into the mouth, only to spit it out again, and no one looks graceful doing that. But, as I have stated before, life is an adventure, fear is the mind killer, and sometimes you just have to take the plunge.
Take, for example, the recipe I am about to give you, Mint Balls. It is a small round cookie, very plain on the outside, but inside it is packed with mint and chocolate. Sort of like Doctor Who and his Tardis; it looks like a small police call box, but inside it is immense.
Mint and chocolate are an enticing combination of coolness and rich decadence. Remember the commercials for York Peppermint Patties, where someone bites into a patty and goes into another dimension of sorts. This combination is not a 20th century creation, but dates back to the 16th century. European explorers returned from the “new world” with cacao beans which were used to make a beverage by the indigenous people. However, the drink was very bitter, so spices and herbs, one being mint, were added to make it more palpable.
The York Peppermint Pattie originated in 1940 at the York Cone Company, York, Pennsylvania, owned by Henry Kessler. The concept developed due to consumers requesting a softer type of mint candy, but how to keep it from melting into a gooey mess. The peppermint mixture was given a granular texture, then covered in a thick coating of dark chocolate. Kessler’s company was eventually bought out by the Hershey Chocolate Company, Hershey, Pennsylvania, in 1988.
A rival candy to the Pattie was Junior Mints, developed in 1949 at the James O. Welch Company of Cambridge, Massachusetts. The idea was to make a peppermint patty that could be eaten in one bite, and had a creamier texture inside.
Other popular brands you may have tried, or simply heard about, are: Andes Candies, After Eight, Ghirardelli Squares, Lindt Balls, Dove and Palmer’s. Ghirardelli, Lindt and Palmer’s also make peppermint bark which only comes out for the winter holidays. So, if you do not have a clue as to what gift I will be expecting, you will not go wrong with peppermint chocolate candy.
Now here is the recipe for Mint Balls that I mentioned earlier on. By the way, this recipe appeared in the Food for Friends cookbook, published 1995 by The Friends of The State Museum of Pennsylvania. It was created to raise monies for the support of the museum, and my recipe was recreated during a PBS special about the museum, and the cookbook.
Happy Holidays!
Mint Balls
Ingredients:
1 cup butter, softened
½ cup confectioners’ sugar
1 tsp. vanilla extract
2 and ½ cups all-purpose flour
¼ tsp. salt
3 dozen “Junior Mints” candies
Preparation:
In a large bowl, cream together the butter, sugar and vanilla extract; slowly add the flour and salt to the creamed mixture. Cover and chill till the batter becomes firm, but manageable.
Preheat oven to 350F.
Take the batter by teaspoon, place a candy mint in the center, and form a ball around it. Place on ungreased cookie sheet (Air Bake is the best for baking), and continue forming balls.
Bake for 10-12 minutes; cookies will be lightly browned.
Let cool; can be eaten as is, or rolled in confectioners’ sugar.
Makes 36 cookies.
Note: before baking, the balls can be rolled in crushed nuts; and if you are seeing the pun, then have a great laugh.
Mary Cokenour
