Skip to main content

Candied Beet-Infused Lemon Peel

After seeing the candied orange peel on Jake's affogato at Ici in Berkeley, I decided that I would infuse lemon peels with beet juice and, hopefully, created a pink candied peel naturally, without food coloring.  The lemon peels were looking very pink through the first two blanchings, but by the time they were completely candied, they just looked like orange peels. 

Oh, well.  They taste delectable even if they aren't the color I intended.

Take the peel of your citrus and slice into thin pieces. Place them in a pot, covered with cold water, bring them to a boil. As soon as they boil, remove from heat and drain. Repeat two more times.

Place sugar and water in a pot to make a syrup, using more water than you think you'd need, because you are going to simmer it down. As it starts to thicken, place the blanched peels in the syrup and simmer till the peels become translucent. For me, that took almost 90 minutes.

Let the peel cool, completed in the syrup. Remove the peels from the syrup and place them on a piece of parchment paper, letting the excess syrup run off. Then roll the candied skins in granulated sugar. With the first roll, the sugar will absorb the syrup and your peels will still be fairly vibrant. Roll them in sugar again to get that frosted look. Use as a garnish or chopped into recipes that require candied citrus.
Added bonus - Reserve the syrup for cocktails. Or add a splash to some sparkling wine for a mimosa-esque treat.
 
These will be finely chopped and sprinkled on my version of affogato tomorrow night.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce