SC - confits (was re: candied ginger)
kat
kat at kagan.com
Tue Nov 4 16:52:43 PST 1997
Lady Diana writes:
> <<
> One source I've read indicates that the larger spices (like cubebs)
> should be soaked in vinegar (or wine), presumably to soften them.
> Anise seeds, Stefan, are usually in the middle of those modern candies
> (comfits) that come at the end of an Indian (India, not American)
> dinner. Cloves were also chewed upon to "sweeten" the breath.
> >>
> Actually, the ones I've had (comfits) were made with fennel seeds, not
> anise, which are a bit larger, and would I think, be a triffle easier to
> handle. I keep meaning to make some........... Be a great tidbit to end a
> feast with if you could take the time to make enough.
OK!
Recipe, please? <Bambi eyes> I have a huge feast coming up in March but I have until March... I think I could manage enough confits between now and then.
- kat
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