I have wanted to renew my love for writing for a couple of years now but I can come up with a million excuses to do something else and probably less productive. During one of these exact moments, I realized that I had less desire to write because I could much more easily post a photo to Instagram, which in turn will post it to Facebook , which in turn will announce to the world that it is indeed snowing, I am indeed at the airport or yes, I am, again, napping with my cats by the fire. All of this mono-syllabic pronouncement has limited my need to write in complete sentences. That being said, I love going back through my blog and rereading my life’s moments.
So that being said, 2017! I began this year with a bag of Meyer Lemons i procured for about $2.79 (thanks California!) and tried to figure out what to do with these beautiful little balls of sunshine. After the temperatures had dropped below zero and my cat was permanently attached to his bed in front of the fire, I decided to make candied lemon peel with the desire to make scones or cakes or anything that requires this delicious treat. I decided not to cut corners. I wanted to make the same perfectly translucent, chewy sweet rind that i had eaten in France.
To begin with, start with the most unblemished organic fruit you can find. You can use lemons, oranges, grapefruit or any other citrus you can get your paws on for this process. I had 8 beautiful meyer lemons. Icut off the tops and bottoms and scored the rind the long way to peel off strips of rind.
I juiced the lemons and froze it for another time. A cup of meyer lemon juice is going to come in handy for something wonderful!
I then placed the rind in a pan of cold water and brought it up to a boil. I reduced the heat to simmer for 45 minutes. I drained the water, refilled my pan with cold water and repeated the process one more time.
Next I filled my pan with 3 cups of cold water and 2 cups of sugar. I brought it up to a boil to melt the sugar and added my rind. I lowered the heat to a low simmer and cooked the rind for about an hour until the peel was translucent. I strained the peel and placed it on a parchment paper cookie sheet to cool. If you don’t eat them all, you can store the candied peel in a sealed container forever. I ate them all…Next up, ginger! same process!