Monday, May 25, 2009

Orange you glad...

...I'm writing a new entry?



Happy Memorial Day, everyone. If you've forgotten, this federal holiday is to honor everyone who has passed away while serving in the military. Originally, the day was to honor Union soldiers who died fighting in the Civil War. Random tidbit..

This weekend I've been candying citrus peels... These gorgeous treats can make elegant garnishes on cakes, ice cream, cocktails, and more. My family and I just eat them straight. They have a beautiful citrusy taste, a slight crunch and no bitterness. First, I started with lemon rinds, but my grandmother took ALL of them to her room before my family and I could enjoy much of it. It was too awkward to go in there and ask for some back.

Then I snatched up the peel of an orange my dad was eating yesterday and candied that too! And lastly, I candied some lemon slices just for kicks.

The "candying" process is really simple. It only requires three ingredients. Water, sugar and whatever's being candied. You basically boil the citrus in sugar water til it's saturated, and toss in sugar afterward for a sparkling, crystalline finish. Dipping in chocolate afterward is optional, but I went with it since I had a bag of semi-sweet chocolate chips lying around.

Candied Citrus Peels

* Citrus peels, cut into thin strips and free of pith (causes bitterness)
* Water
* Sugar

1. Bring the peels to a boil in enough water that all peels are submerged and there's about an inch more water on top.

2. When water comes to a boil, drain and repeat the process 2 more times (this can be skipped if you're in a hurry or you have absolutely NO pith on the peels.. it's mostly to boil out bitterness).
3. Drain the peels after repeating and set aside. Combine equal parts water and sugar in pot and stir until sugar completely dissolves (I use about 2 cups each for 3 lemons or 2 oranges).
4. Add peels and bring to a boil, then reduce heat to medium-low. Simmer like this for 30-45 minutes.
5. Drain peels and set to cool/dry. Then toss in sugar and set aside to harden up. You can use the simple syrup you just created for cocktails, teas, lemonades, or other recipes :D

The process is even easier for slices. You should place slices in equal parts sugar and water (once again, dissolved) TWICE at a low simmer, for 15 minutes the first time and 30 minutes the next. Allow for 10 minutes resting time in between.

Excuse this entry's lack of cohesion, but here's a test shot in a light box I finally got around to making. It's not too crappy for some tissue paper, a cardboard box, and a dying point and shoot. Toodles.

Random food fact: Refried beans are only fried once. The reason for this misconception is a translation error. "Frijoles refritos" really means "well-fried beans."



  1. OMG you even made a light box. You're so boojirun with making things! So ippuh jookgessss

    The pictures look AMAZING as are your culinary skills.

  2. HAHAHAAHHA omg sey. you are killing me with your sweet words! and your konglish is the best as always. i lurv it. thanks for the compliments hehe :D bella would be jellos.

    and i just wanted to point out that out of the 550+ hits i've gotten, you are my first and only commenter HAHAAHHA :D :D yay.

  3. Thanks for posting this recipe for candied citrus. I'm going to candy some lemon slices to decorate a lemon cake I made with lemon curd filling and lemon cream cheese frosting. I'll decorate the plates with raspberry coulis from raspberries my four year old and I picked earlier this summer. I think my mom will enjoy her birthday cake.

    Keep cooking,

    Shannon from Portland, Oregon

  4. Hi, Shannon! Your mom's birthday cake sounds like it'll taste amazing. Thanks for leaving me a comment and I hope the candied slices turn out great!


  5. Hey I kinda stumbled upon this to see if there are any other ways to make candied lemons... I used to make candied orange peels for my work and followed the same method of removing pith and actually from the I boiled the peels three times from cold to boil.. but that was up to how bitter the peel was. Last time I would boil in simple syrup until all liquid was gone and sprinkle with sugar after.. I guess lemons are done the same way. Thanks for your blog!

    Augustine Lee