Tag Archives: Rick Hamada

toasted-marshmallows

The Dish: Marshmallows

You’ll never have to eat those stale, flavorless blobs from the grocery store again, once you learn how to make your own marshmallows! Imagine: cinnamon spice marshmallows topping off your hot chocolate on a cool fall evening, vanilla bean marshmallows toasted atop your sweet potato pie for Thanksgiving or blushing, pink rose water marshmallows dipped in dark chocolate for Valentine’s Day…The possibilities are endless with these gooey little morsels!

With the holidays right around the corner, marshmallows make excellent gifts. Place several marshmallows, some graham crackers, and a chocolate bar in a box for a homemade s’more kit. You can also wrap marshmallows in cellophane and place in an nice mug with a packet of gourmet hot chocolate for another great gift idea!

Try replacing the corn syrup with honey, agave or even molasses for an interesting twist. Virtually any flavor can be added from lemon juice to rum! Try adding different extracts or spices or even a pinch of salt on top of each to cut the sweetness. You can even use food coloring and cookie cutters to make them fun and festive. The only limit to the possibilities is remembering to keep all the ingredients proportionate (i.e. if you want to add 2 TBSP of limoncello, remove 2 TBSP of water).

Though the recipe may look long, these could not be easier to make. All you need is a mixer and your imagination!

Homemade Marshmallows 

• Vegetable oil or spray for coating pan

• About 1 cup confectioners’ sugar for coating pan and marshmallows

• 3 (1/4-ounce) envelopes powdered unflavored gelatin

• 1 1/2 cups granulated sugar

• 1 cup light corn syrup

• 1/4 teaspoon salt

• 2 teaspoons pure vanilla extract 

Pastry brush; 1 (9-inch) square baking pan; small, fine-mesh sieve; 4 1/2-quart or larger stand mixer fitted with the whisk attachment; candy thermometer

Brush the bottom and sides of a 9-inch square baking pan with vegetable oil.

Put 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup.

In a heavy 3- to 4-quart saucepan, combine the granulated sugar, corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the saucepan from the heat and let stand briefly until the bubbles dissipate slightly.

With the mixer on low speed, carefully pour the hot sugar syrup into the softened gelatin. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Beat in the vanilla.

Scrape the marshmallow into the prepared pan (it will be very sticky) and use a wet spatula to spread it evenly and smooth the top. Let stand uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips; at least 4 hours or overnight.

Dust a cutting board with confectioners’ sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with confectioners’ sugar.

Brush a long thin knife or a chef’s knife with vegetable oil and dust with confectioners’ sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners’ sugar.

Tip: A larger pan such as a 9 x 13″ or even a jelly roll pan can be used as well. Recipe can make up to 70 marshmallows. 

DO AHEAD: Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for up to 30 days.

Click below for a printable version of this recipe

Marshmallows

flu

Who Should Get Their Flu Shot?

Getting your flu shot is even more critical when you are pregnant or have recently given birth, a University of Arizona College of Medicine – Phoenix faculty member warns.

“Influenza is more dangerous in pregnant women than other women because the changes in the immune system while you are carrying your child,” said Maria Manriquez, MD, who is also an obstetrics/gynecological physician at Maricopa Medical Center. “That’s why it is imperative that pregnant women get their flu shot now that we are entering the season.”

The first Arizona flu case was reported earlier this month.

According to the federal Centers for Disease Control and Prevention, influenza is five times more likely to cause severe illness in pregnant women than in women who are not pregnant. Pregnant women undergo changes in their immune systems, heart and lungs while pregnant making them more susceptible. Pregnant women with the flu also increase their risk of premature labor and delivery, the CDC says.

Vaccination during pregnancy has been shown to protect both the mother and child up to six months of age. Flu vaccines are not given to children until six months after they are born.

“Millions of pregnant women have received flu shots over the last several years and it has not been shown that it did any harm to mothers or babies,” Dr. Manriquez said. “In fact, it likely saved many of these women from getting sick or passing on sickness to their infant.”

The CDC said women at any point in their pregnancy can receive a flu shot and should get the vaccine rather than the nasal spray. Physicians also say women should get inoculated after they have given birth, even if they are breastfeeding, and can receive either type of vaccine.

Avnet - Fortune Global 500

Avnet Ranked No. 414 On Fortune’s List Of Largest Corporations

Fortune magazine announced today that global technology distributor Avnet, Inc. ranked No. 414 on the 2012 Fortune Global 500, a list of the world’s largest corporations. With $26.5 billion in sales in fiscal year 2011, Avnet appeared on this global list for the first time in its history. In addition, Avnet was previously named No. 108 on the 2012 Fortune 500 list of largest U.S. companies, and No. 1 on the 2012 Fortune’s World’s Most Admired Companies list in the Wholesaler: Electronics and Office Equipment category for the fourth year in a row.

“Avnet’s emergence onto the Fortune Global 500 list is a direct result of our team’s commitment to accelerating the success of our valued customer and supplier partners around the globe,” said Rick Hamada, CEO of Avnet, Inc. “This milestone ranking is a reflection of Avnet’s long-term strategy to leverage our global scale and scope into local benefits for our partners, while continuing to invest in profitable growth through both organic initiatives and value-creating acquisitions.”

Companies are ranked on the Fortune Global 500 by total revenues for their respective fiscal years.

avnet nyse anniversary

Avnet, Inc. Unveils Sculpture For 50th Anniversary

Avnet, Inc., one of Phoenix’s largest publicly-held companies will unveil a new sculpture outside its global headquarters in Phoenix on Monday, February 7th at 3 p.m. This year will mark the companies’ 50th anniversary on the New York Stock Exchange. For Roy Vallee, Avnet’s chairman and chief executive officer, this means only good things for the company.Duncan Niederauer and Roy Vallee

“There are very few companies that ever reach a milestone of this magnitude, and it speaks volumes about how our employers and leadership team have been able to adapt, innovate and succeed in accelerating the success of Avnet and our stakeholders,” Vallee said.

Vallee will be one of a number of Avnet executives participating in the unveiling. Among the executives attending are Rick Hamada, Al Maag, Ray Sadowski, Harley Feldberg and Phil Gallagher. Dignitaries also scheduled to attend include NYSE Euronext chief operating officer Lawrence Liebowitz and the Arizona artist who designed the sculpture Lyle London.

A sculpture may be a common way to commemorate a significant milestone, but for Avnet there is more personal meaning behind this one. Lester Avnet, who led the company in the 1950s and 1960s, was a well-recognized patron of the arts. The new sculpture will not only be a symbol of business accomplishments but also of a rich, artistic history.

This heritage of the arts and Avnet’s employees and business partners, who have made Avnet a $20B+ leader in technology distribution, will be recognized at the sculpture unveiling.NYSE Bell Ringing

Avnet, Inc. is one of the largest distributors of electronic components, computer products and embedded technology serving customers in more than 70 countries worldwide.

“Driven by the proliferation of technology, profitable organic growth and strategic acquisitions — 115 since joining the NYSE — Avnet has grown rapidly while demonstrating financial sustainability over the last 50 years on the NYSE, and it is well positioned to continue to thrive as an industry leader,” Vallee said.

For more information about Avnet, visit www.avnet.com